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FIVE 
CHEESE CAKE 
Turn dough on board, roll half an inch thick. 
Line a well greased baking tin with the dough, 
prick well with a fork all over, allow the dough to 
rise 15 minutes and fill with the following 
mixture: 
Vi lb. cheese; 3 eggs; 14 cup sugar; 1 cups 
milk; 1 teaspoonful vanilla flavoring. 
Rub the cheese and yolks of eggs together until 
smooth, dissolve sugar in milk, beat the whites of 
eggs to a froth and add to the cheese and yolks, 
then add the milk and sugar. Fill baking sheet 
and sprinkle with a little cinnamon. Bake slowly. 
( This recipe makes two cheese cakes.) 
DELICIOUS 
FROM THE SAME DOUGH 
Our Home Economics Department was established 
to help you teach your family to eat more wheat. 
There are hundreds of ways to turn wheat into de¬ 
licious, easily made dishes. You can make Apple 
Cake, Cheese Cake, Vanilla Crescent, Butterscotch 
Bread and Filled Doughnuts all from one dough 
and each will look and taste different. 
Try some of them next baking day. 
We guarantee your success provided you use the 
recipe and methods given here and Gold Medal Flour. 
If you want other recipes or culinary suggestions 
write our Educational Department, Minneapolis, Minn. 
RECIPE FOR DOUGH 
43^ cups sifted Gold Medal Flour 2 cakes yeast 
I cup milk, scalded and cooled 34 cup butter 
3^ cup sugar 34 teaspoon salt 2 eggs 
Method: Crumble yeast into a bowl, slowly add the milk and stir to dissolve 
the yeast. Add the sugar, beaten eggs, salt and flour, mix, add the rpelted but¬ 
ter and mix very thoroughly. Turn out on floured board, knead into a smooth 
dough. Place in well-greased bowl. Cover and set aside to rise—let double in' 
bulk, about two hours. JCnead down and let rise 45 minutes. 
Note: If dry yeast, is used make one cake into a sponge the night before, using 
all the liquid and one half the amount of flour given in above list of ingredients. 
Then add the rest of the ingredients in the morning and mij( to a soft dough. 
FILLED DOUGHNUTS 
Turn dough on floured bread board and roll out in 
a rectangular shape \4 inch thick. Brush dough 
with water, drop 1 Vi teaspoons of prune filling 
on half of the dough three or four inches apart. 
Fold the second half over the first. Cut out with 
a round cookie cutter and let rise until light or 
double in bulk. Fry in deep fat until brown. 
Drain on unglazed paper and roll in a mixture of 
powdered sugar and cinnamon. 'TVune Filling: Soak 
Vi pound of prunes for several hours, or until soft. 
Place over flame and bring to a boil. Remove the 
stones while hot. Run through a meat chopper. 
Sweeten to taste and flavor with rind of one or 
two lemons. 
APPLE CAKE 
Turn dough on bread board, roll half an inch 
thick. Place in two well greased, shallow pans, 
Brush with butter, sprinkle with sugar. Cut 
apples in eighths and press into dough, sharp edge 
downward. Sprinkle with cinnamon. Cover and 
let rise about one half hour. Bake twenty min¬ 
utes. Keep covered with pan for first ten minutes 
in order that the apples may be thoroughly 
cooked: All kinds of fruit cake can be made using 
seasonable fruit. 
VANILLA CRESCENT 
Roll out dough to H inch in thickness, cut into triangular pieces, brush over with 
butter, sprinkle with sugar and roll up into crescents, so that the outer end is in the 
middle of the length and on the outside of the roll. Lay in crescent shape on well 
greased baking sheets; allow to rise until double original size, brush over with egg 
and bake in moderately hot oven. (375 degrees). After baking, frost with powdered 
sugar icing. In making icing rub powdered sugar free of all lumps and add slowly 
just enough liquid to make moderately thick paste. (Water will make a more trans¬ 
parent frosting than milk). Add halved blanched almonds before frosting hardens. 
Washburn-Crosby Company 
GENERAL OFFICES 
BUTTERSCOTCH BREAD 
Rollout dough to fit in square tin one half inch 
thick. Cover, let rise. Brush over with melted 
butter and at two inch intervals make parallel 
rows of three-fourths inch depressions, using fore¬ 
finger. In depressions thus made put a bit of 
butter and fill with brown sugar. Sprinkle with 
two tablespoons brown sugar mixed with one tea¬ 
spoon cinnamon and bake in a moderate oven 
thirty-five minutes. 
MINNEAPOLIS, MINNESOTA 
Medal Flour 
WHY NOT NOW? 
