•  t 
TWENTY-FIVE 
foods  from  one 
basic  batter^ 
BAKING  more  than  one  kind  of  food  from  a  single  dough  or 
batter  is  not  a  new  idea;  every  good  cook  knows  that.  It’s 
merely  a  matter  of  baking  part  of  your  layer-cake  batter  into 
cup  cakes,  dividing  your  bread  dough  to  make  raised  rolls,  or 
some  similar  change.  But  we  have  developed  this  idea  so  it 
is  now  possible  to  make  25  delicious  foods  from  one  simple 
basic  batter  when  you  use  Pillsbury’s  Best  Flour.  This  means 
greater  variety  in  your  baking,  greater  resourcefulness  in 
planning  meals,  and  much  less  work. 
The  housewife  to  whom  cooking  is  a  delight  will  find  in 
Pillsbury’s  Basic  Recipe  Method  a  new  field  for  her  skill.  The 
housewife  who  thinks  of  cooking  as  an  endless  round  of  meal¬ 
planning  will, on  the  other  hand, be  fascinated  by  its  simplicity. 
<  • 
There  are  four  Pillsbury  Basic  Recipes.  You  can  make 
25  tempting  foods  from  each.  The  Pillsbury  Basic  Recipe 
for  biscuits  is  illustrated,  and,  at  the  right,  two  of  the  variant 
foods  that  can  be  made  with  this  recipe.  In  addition,  we 
explain  six  more  adaptations  of  it  to  show  you  how  simply 
you  can  make  a  wide  variety  of  foods.  And  the  Pillsbury 
Basic  Recipe  Cook  Book,  which  you  may  have  without  cost 
on  request,  gives  you  all  25  of  the  possible  variations. 
To  bake  successfully  this  large  variety  of  foods  from  one 
recipe,  you  must  have  a  fine-textured,  gluten-rich  flour,  abso¬ 
lutely  uniform  in  quality.  Pillsbury’s  Best  Flour  is  just  such 
an  all-purpose  flour,  made  from  choicest  wheat,  milled  to  the 
highest  standard  known. 
Simple  directions  for  making  100  Foods  from  4  Basic  Recipes  are  given  in 
the  Pillsbury  Basic  Recipe  Cook  Book.  A  postcard  request  brings  it  to  you. 
PILLSBURY  FLOUR  MILLS  COMPANY,  MINNEAPOLIS,  U.S.A. 
Chicken  Pie  —  recipe  at  right 
Fic  and  Date  Puddinc—  recipe  at  right 
Pillsbury’s  Family  of  Foods 
Pillsbury’s  Best  Flour  Pancake  Flour  Health  Bran 
Vheat  Cereal  Rye  Flour  Graham  Flour  Farina 
Pillsbury’s 
Best  Flour 
One  of  the  family 
Biscuits 
(Sasic  Recipe — Use  all  level  measurements] 
2  cups  Pillsbury’s  Best  Flour 
2  tablespoons  shortening 
4  teaspoons  baking  powder 
%  cup  milk  or  water 
Vi  teaspoon  salt 
Sift  together  all  dry  ingredients.  Work  in 
shortening  with  knife  or  tips  of  fingers.  Add 
milk  or  water  and  make  into  a  smooth  dough. 
Place  on  slightly  floured  board,  roll  to  Vi  inch 
thickness;  cut  with  biscuit  cutter,  place  on 
baking  pan  and  bake  15  minutes  in  a  hot  oven 
[450  degrees}. 
Chicken  or  Meat  Pie 
To  the  basic  recipe  add  2  tablespoons 
shortening.  * 
Fig  and  Date  Pudding 
To  the  basic  recipe  add  — 
Vi  cup  sugar  Vi  cup  finely  chopped  figs 
Vi  teaspoon  cloves 
Vi  cup  finely  chopped  dates 
Vi  teaspoon  mace  [or  nutmeg] 
Sift  sugar  and  spices  with  dry  ingredients. 
Work  in  shortening  and  add  chopped  fruits 
with  liquid.  Place  in  greased  mold  and  3team 
2 Vi  hours.  Serve  with  hot  vanilla  sauce. 
Fruit,  Meat  or  V egetable  Shortcake 
To  the  basic  recipe  add  3  tablespoons  shorten¬ 
ing.  Cut  dough  in  half,  and  roll  in  round  or 
oblong  shape.  Butter  one  half  and  place  the 
other  half  on  top.  Bake  30  minutes  in  a  hot 
oven  [400  degrees].  For  individual  cakes  bake 
15  minutes  in  a  hot  oven  [450  degrees]. 
Frankfurt  or  Sausage  Dainties 
Roll  biscuit  dough  to  Vs  inch  thickness.  Cut 
in  squares.  Spread  frankfurters  with  mustard 
and  roll  up  with  biscuit  dough,  wetting  edges 
of  dough  with  cold  water  to  hold  them  to¬ 
gether.  Bake  20  minutes  in  a  hot  oven 
[400  degrees]. 
Butterscotch  Roll 
Roll  biscuit  dough  to  Vi  inch  thickness.  C ream 
Vi  cup  butter,  add  %  cup  brown  sugar  and  Vi 
teaspoon  vanilla.  Spread  evenly  on  dough, 
roll  up  like  jelly  roll,  cut  in  Vi  inch  slices,  lay 
flat,  and  bake  on  flat  tin  20  minutes  :n  a  hot 
oven  [400  degrees]. 
Fruit  Roll 
To  the  basic  recipe  add — 
Vi  cup  sugar  2  tablespoons  3ugat 
I  teaspoon  mixed  spices 
Vi  cup  raisins  or  chopped  dates 
1  teaspoon  fresh  orange  peel,  minced 
To  dry  ingredients  add  Vicup3ugarand  spices, 
and  proceed  as  for  biscuits.  Roll  dough  to  Vi 
inch  thickness:  sprinkle  with  the  sugar  and 
raisins  or  dates  which  have  been  mixed  with 
minced  orange  peel.  Roll  up  like  jelly  roll  and 
bake  in  a  moderate  oven  [350  degrees]  30 
minutes.  Serve  with  hard  sauce. 
Apple  Cake 
To  the  basic  recipe  add— 
4  tablespoo  ns  sugar  Vi  teaspoon  cinnamo  n 
Proceed  as  for  biscuits,  rolling  dough  to  Vi 
inch  thickness.  Place  in  greased  pan  and  top 
with 
3  medium-sized  apples  4  tablespoons  sugar 
V2  teaspoon  cinnamon 
Peel,  cote  and  cut  apples  into  eighths;  arrange 
pieces  of  apple  by  sticking  narrow  ends  into 
dough,  overlapping  each  piece.  Mix  the  cin¬ 
namon  and  sugar  and  sprinkle  on  top.  Bake 
20  minutes  in  a  hot  oven  [400  degrees]. 
Fruit  and  Nut  Loaf 
To  the  basic  recipe  add— 
Vi  cup  sugar  Vi  cup  raisins 
Vi  cup  chopped  candied  peel 
%  cup  chopped  mixed  nuts 
Add  sugar,  fruits  and  nuts  to  sifted  dry  ingre¬ 
dients,  and  proceed  as  for  biscuits.  Tum 
dough  into  well -greased  loaf  pan  and  let  stand 
15  minutes.  Bake  45  minutes  in  a  moderate 
oven  [350  degrees]. 
s 
