J>  READ 
the  second  oi  the 
Pillsbury  basic  recipes^ 
JUST  a  simple  bread  recipe  from  which,  with  minor  addi¬ 
tions,  you  canmake25  delicious  foods  when  you  use  Pillsbury’s 
Best  Flour.  You  probably  know  women  who  add  a  bit  of 
sugar  to  finished  bread  dough  and  make  doughnuts  of  it.  Per¬ 
haps  you  yourself  make  raised  rolls  when  baking  bread.  But 
most  housewives  will  be  surprised  to  know  they  can  make 
25  variations  of  bread  dough  with  equal  ease. 
If  you  like  to  experiment,  to  acquire  new  tricks  of  baking, 
to  surprise  your  family  with  a  much  greater  variety  of  foods 
with  practically  no  extra  eSort,try  the  Pillsbury  Basic  Recipe 
Method.  If  baking  seems  hard  work,  and  you  “never  can 
think  of  anything  new”  this  simple  method  will  make  an 
interesting  game  of  a  once  dreary  task. 
No  matter  what  bread  recipe  you  now  use,  try  this  one  the 
next  time  you  bake.  From  it  you  can  make  the  doughnuts 
and  almond  ring  illustrated  at  the  right;  you  can  make  the 
six  additional  foods  described,  and  sixteen  more  besides — all 
25  included  in  the  Pillsbury  Basic  Recipe  Cook  Book,  which 
we’ll  gladly  send  you  without  cost,  on  request. 
Naturally  the  making  of  so  wide  a  variety  of  foods  demands 
a  fine  texture,  all-purpose  flour.  A  flour  rich  in  body-building 
gluten.  A  flour  of  uniform  quality.  And  none  answers  this 
description  so  well  as  Pillsbury’s  Best.  It  is  made  of  finest, 
gluten-rich  wheat,  milled  to  the  highest  standard  known. 
Hourly  tests  insure  its  uniformity.  Scientific  analyses  show 
its  high  food  value.  Actual  baking  tests  prove  that  it  makes 
delicious,  light-textured  foods. 
Almond  Ring— recipe  at  right 
Raised  Doughnuts— recipe  at  right 
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. 
Pillsbury’s  Family  of  Foods 
Pillsbury’s  Best  Flour  Pancake  Flour  Health  Bran 
Wheat  Cereal  Rye  Flour  Graham  Flour  Farina 
Pillsbury’s 
Best  Flour 
One  of  the  family 
White  Bread 
[Basic  Recipe — use  all  level  measurements] 
1  cake  compressed  or  dry  yeast 
2  tablespoons  sugar 
Vi  cup  lukewarm  water 
1  quart  milk,  scalded  and  cooled 
3  quarts  Pillsbury’s  Best  Flour  [sifted] 
2  tablespoons  lard  or  butter 
1  tablespoon  salt 
Dissolve  yeast  and  sugar  in  lukewarm  water; 
add  cooled  milk  and  IV2  quarts  sifted  flour  to 
make  sponge.  Beat  well.  Cover  and  let  rise 
for  about  IV2  hours  in  a  warm  place.  When 
well  risen  add  lardor butter, remainder offlour 
and  salt.  Knead  for  10  minutes  and  place  in 
greased  bowl.  Cover  and  let  rise  for  1%  hours. 
Turn  out  and  knead  again;  mould  into  loaves 
and  place  in  well-greased  baking  pans;  cover 
and  let  rise  for  about  1  hour,  or  until  double 
in  bulk.  When  light,  bake  in  a  hot  oven  (400 
degrees]  for  15  minutes;  then  reduce  heat  to 
medium  [350  degrees]  for  45  minutes  longer. 
Almond  Ring 
To  the  basic  recipe  add — 
Vi  cup  butter  2  tablespoons  sugar 
2  tablespoons  honey 
V2  cup  seeded  raisins 
1  cup  blanched  and  chopped  almonds 
Roll  dough  to  Vi-inch  thickness;  spread  with 
butter.  Mix  sugar  and  honey  and  spread  over 
top  with  raisins  and  nuts.  Roll  up  like  jelly 
roll  and  place  on  greased  pan  in  form  of  ring. 
With  scissors  make  incisions  about  1  inch 
apart,  cutting  three-quarters  through  the  roll. 
With  the  fingers  twist  each  piece  and  place  flat 
on  pan.  Sprinkle  with  chopped  almonds.  Let 
rise  until  double  in  bulk.  Bake  50  minutes  in 
a  hot  oven  [375  degrees.]  , 
Raised  Doughnuts 
To  4  cups  of  bread  dough  add  — 
2  eggs  Vi  cup  butter  1  cup  sugar 
1  teaspoon  mace  [or  nutmeg] 
1  cup  Pillsbury’s  Best  Flour 
To  dough  which  is  ready  to  shape  into  loaves 
add  the  above  ingredients  and  work  into  a 
smooth  dough.  Let  rise  until  double  in  bulk. 
Roll  out  to  Winch  thickness,  cut  into  dough¬ 
nuts  and  let  stand  5  minutes.  Fry  in  deep  fat. 
Bran  Bread 
To  the  sponge  for  basic  recipe  add  — 
Vi  cup  molasses 
2V2  cups  Pillsbury’s  Health  Bran 
[  1  lb.  package  of  raisins  may  be  added 
if  desired]. 
Raisin  Bread 
To  the  sponge  for  basic  recipe  add  — 
1  lb.  package  seeded  or  seedless  raisins 
Nut  Bread 
To  the  basic  recipe  add — 
Vi  teaspoon  cinnamon 
Vi  teaspoon  cloves 
1  cup  coarsely  chopped  nuts 
1  cup  raisins  or  chopped  figs 
Cinnamon  Rolls 
To  the  basic  recipe  add  — 
Vi  cup  butter  Vz  cup  sugar 
Vi  cup  chopped  nuts 
X  teaspoon  cinnamon 
Roll  dough  to  [4-inch  thickness,  spread  with 
butter  and  sprinkle  with  sugar,  cinnamon  and 
nuts.  Roll  up  like  jelly  roll;  cut  in  1-inch  slices, 
put  into  greased  pans  and  let  rise  until  double 
in  bulk.  Bake  30  to  35  minutes  in  a  hot  oven 
[400  degrees]. 
Parker  House  Rolls 
Roll  basic  dough  to  Vi  inch  thickness;  spread 
with  butter  and  cut  with  buscuit  cutter.  Fold 
one  end  over  other  and  pinch  firmly  with 
fingers.  Place  in  well -greased  pans  and  let  rise 
until  double  in  bulk.  Bake  15  to  20  minutes  in 
a  hot  oven  [450  degrees]. 
Raised  Coffee  Cake 
To  4  cups  of  bread  dough  add — 
Vz  cup  butter  3  eggs 
Vz  cup  raisins  Vz  cup  sugar 
Vi  teaspoon  mace  [or  nutmeg] 
Vi  teaspoon  cinnamon 
1  cup  Pillsbury’s  Best  Flour 
Work  into  a  smooth,  elastic  dough  and  let  rise 
until  double  in  bulk.  Shape  into  individual 
cakes  or  in  two  large  cakes.  Put  in  greased 
pans,  let  rise  until  double  in  bulk  and  bake  35 
to  40  minutes  in  a  hot  oven  [375  degress]. 
