I 
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the 
Pillsbury 
third 
basic 
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This Pillsbury Basic Cake Recipe will serve as a guide for 
making twenty-five delicious desserts and cakes. 
Follow it closely in every detail. Use level measurements. 
Be sure to use Pillsbury’s Best Flour. That’s all there is to 
mastering this new method of baking. 
The Pillsbury Basic Recipe will make the delicious but¬ 
ter cake above. With slight variations it will make the two 
tempting desserts illustrated, the six cakes described and six¬ 
teen in addition. All 25 are included in the Pillsbury Basic 
Recipe Cook Book, which we will be glad to send you with¬ 
out cost on request. 
The Pillsbury Basic Recipe Method introduces greater 
efficiency into the realm of cooking. It saves work, and at the 
same time makes it possible to produce a much greater va¬ 
riety of foods. 
This method, devised by the Pillsbury Domestic Science 
Department, is the final proof of the superiority of Pillsbury’s 
Best Flour. To make successfully so wide a variety of foods 
requires a uniform, fine-textured, all-purpose flour. Pillsbury’s 
Best is made from selected wheat which is milled to the 
highest standard known, to insure evenness of texture and 
unchanging high quality. 
Scientific analyses show its high food value. Hourly milling 
tests insure its uniformity. Actual baking tests prove that it 
makes delicious, light, nourishing foods. 
Simple directions for making 100 Foods from 4 Basic Recipes are given in 
the new Pillsbury Basic Recipe Cook Book. A postcard request brings it to you. 
Nut Rolls — recipe at right 
Fruit Puffs — recipe at right 
PILLSBURY FLOUR MILLS COMPANY, Minneapolis, U. S. A. 
Pillsbury’s Family of Foods 
Pillsbury’s Best Flour Pancake Flour Buckwheat Pancake Flour 
Health Bran Wheat Cereal Rye Flour Graham Flour Farina 
Pillsburys 
Best Flour 
One of the family 
-/ v*z 
r Ml JL 
xxxx .» 
j ••• 
Butter Cake 
[Basic Recipe — use all level measurements] 
Vi cup shortening iVi cups sugar 
4 eggs 1 cup water 
2% cups Pillsbury’s Best Flour 
4 teaspoons baking powder 
V> teaspoon salt 1 teaspoon vanilla 
Cream shortening; add sugar and cream again. 
Add unbeaten eggs,one at a time,beating well 
after each addition. Add water and fold in 
flour which hasbeen sifted with baking powder 
and salt. Add vanilla. Bake in a loaf pan in a 
moderate oven [350 degrees] for 45 minutes. 
Ntit Rolls 
Use the basic recipe. Pour batter into well- 
greased bread stick pans and bake in a hot 
oven [400 degrees] for 15 minutes. Ice with 
Mocha Icing and roll in chopped nuts. 
Fruit Puffs 
Use the basic recipe. Pour the batter into well- 
greased muffin pans and bake in a hot oven 
[400 degrees] for 20 minutes. When cool, re¬ 
move tops of cakes and spread thickly with a 
mixture of grated pineapple and Maraschino 
cherries; replace tops and serve with whipped 
cream. 
Chocolate Walnut Cake 
To the basic recipe add — 
% cup mashed potatoes 
2 squares [or 2 oz. ] chocolate, melted 
1 teaspoon cinnamon 1 cup walnuts 
Add mashed potatoes and melted chocolate 
to the creamed shortening and sugar. Add 
cinnamon and walnuts with flour. 
Chocolate Fruit Cake 
To he chocolate walnut cake recipe add — 
% cup raisins 
i 4 cup candied orange peel, chopped 
Vi cup candied lemon peel, chopped 
Vi cup candied citron, chopped 
Add the chopped fruits with flour. 
Devil’s Food Cake 
fVith Allegretti Icing 
To the basic recipe add — 
4 tablespoons molasses 
2 squares [or 2 oz.] chocolate, melted 
Vi teaspoon baking soda 
Add molasses and melted chocolate with 
liquid, and baking soda with flour. Ice w'ith. 
Marshmallow Icing and cover with melted 
bitter chocolate. 
Ribbon Cake 
Use the basic recipe and bake in three layers 
in a hot oven [ 4 OO degrees] 20 to 25 minutes, 
coloring one layer pink, another green and to 
the third add Vi cup of raisins, Vt cup nuts, ,1 
teaspoon cinnamon, Vi teaspoon nutmeg and 
Vi teaspoon cloves. Put together with Butter 
Cream Icing. 
Marble Cake 
Use the basic recipe. Put one-third of batter 
in a separate bowl and fold in 1 square [or 1 
oz.] of chocolate which has been melted. Bake 
in a loaf pan, putting in 2 tablespoons light 
mixture, alternating w’ith 1 tablespoon dark 
mixture. 
Dark Fruit Cake 
To basic recipe add — with the flour 
I cup currants 
1 cup raisins 
Vi cup chopped citron 
Vi cup candied orange peel, chopped 
Vi cup candied lemon peel, chopped 
Vi cup chopped candied cherries ( 
% cup nuts % teaspoon cinnamon 
Vs teaspoon allspice 
Vs teaspoon mace Vs teaspoon cloves 
Vi teaspoon nutmeg 
