This recipe promo sheet distributed by Betty Crocker is from the 1940’s (I believe) and has assorted recipes for cake, bbq beefies, and others. Full sheet is typed out below along with scans. The sheet is too large for the scanner so I’ve scanned it in sections, click the pictures to view a larger copy.

Betty Crocker promises:

“Better cakes in less than half the mixing time!”

No creaming of shortening and sugar . . .
no separate beating of eggs. You
use only one bowl . . . yet get amazing results

TRY OUR NEW METHOD! It’s the most exciting cake-making news in years! It’s the result of thousands of tests by our General Mills Home Service Staff, and by outside homemakers. It’s so sensational you’ll scarcely believe it.

Cakes that are fine textured, more tender, fluffier and lighter. With a delicious, moist eating quality. And with only 4 minutes of mixing time. Without creaming of sugar and shortening . . . without separate beating of eggs. You use only one bowl. You save steps, save dishwashing.

Recipes for three of these “new method” cakes are contained in this folder. Try them. But read the “Warning” below, and follow the recipes carefully.

See if you don’t get more delicious cakes than Gold Medal “Kitchen-tested” Flour ever gave you before. See if you aren’t perfectly delighted.

Betty Crocker of General Mills, Inc.

SIFT the dry ingredients all together into one bowl. Be sure you measure ingredients accurately.

ADD the shortening, all of the liquid, and flavoring right into the dry ingredients.

BEAT with a spoon, or mix with an electric mixer, for 2 minutes. Scrape the bowl frequently.

ADD unbeaten eggs (see each recipe), beat for 2 more minutes, and pour into prepared pans.

WARNING!

Tests show considerable variation among flours. These Betty Crocker “new method” recipes have been developed for only one “all-purpose” flour . . . Gold Medal! Don’t use another flour with them . . . and don’t try to adapt this new method to old-method recipes. There has been no change in Gold Medal “Kitchen-tested” Enriched Flour. It works the same with your usual recipes.

See adjustments (at bottom of other side) needed for high altitude baking and for self-rising flour.

FEATHERY LIGHT
A REAL DELIGHT

Starlight Cake

BETTY CROCKER NEW METHOD

Use Gold Medal “Kitchen-tested” Enriched Flour only

Make sure all ingredients are at room temperature. Shortening should be soft, not melted. Pre-heat oven to 350° (correct temperature is important in all cake baking). Grease and flour two 8-inch round layer cake pans. Sift GOLD MEDAL “Kitchen-tested” Flour before measuring. Measure all ingredients before starting to mix.

Sift together into bowl . . . 2 1/8 cups sifted GOLD MEDAL “Kitchen-tested” Flour (2 cups plus 2 tbsp.)
3 tsp. Double-Action Baking Powder
1 tsp. Salt
1 1/2 cups Sugar

Add . . . 1/2 cup high grade Vegetable Shortening
1 cup Milk
1 tsp. Flavoring

Beat vigorously with spoon (up and over motion), or mix with electric mixer on slow to medium speed for 2 minutes by clock. Scrape bowl frequently. If beating by hand, you can rest a minute, but count only actual beating time.

Add . . . 1/3 to 1/2 cup Eggs (2 medium), unbeaten

Continue beating 2 more minutes, scraping bowl frequently. Batter is thin. Pour into prepared pans. Bake 30 to 35 minutes in moderate oven (350°). Cool layers. Ice with favorite icing.

“Snowflake Cake”

BETTY CROCKER NEW METHOD

Use Gold Medal “Kitchen-tested” Enriched Flour only

Make sure all ingredients are at room temperature. Shortening should be soft, not melted. Pre-heat oven to 350° (correct temperature is important in all cake baking). Grease and flour two 8-inch round layer cake pans. Sift GOLD MEDAL “Kitchen-tested” Flour before measuring. Measure all ingredients before starting to mix.

Sift together into bowl . . . 2 1/8 cups sifted GOLD MEDAL “Kitchen-tested” Enriched Flour (2 cups plus 2 tbsp.)
4 tsp. Double-Action Baking Powder
1 tsp. Salt
1 1/2 cups Sugar

Add . . . 1/2 cup high grade Vegetable Shortening
1 cup skimmed Milk
1 tsp. Flavoring

Beat vigorously with spoon (up and over motion), or mix with electric mixer on slow to medium speed for 2 minutes by clock. Scrape bowl frequently. If beating by hand, you can rest a moment, but count only actual beating time.

Add . . . 1/2 to 2/3 cup Egg Whites (4 large), unbeaten

Continue beating 2 more minutes, scraping bowl frequently. Pour batter into prepared pans. Bake for 30 to 35 min. in moderate oven (350°). Cool layers. Ice with favorite icing.

CHOCOLATE ICING DELUXE

Combine . . . 1 large Egg (unbeaten)
2 cups sifted Confectioners’ Sugar
1/4 tsp. Salt
1/3 cup Soft Shortening
2 sq. (2 oz.) Unsweetened Chocolate (melted)

Beat with rotary beater until fluffy.

Corn-Sausage Pie

MENU

HOMEY ONE-DISH MEAL STARRING CORN-SAUSAGE PIE

Corn-Sausage Pie
Crispy Cabbage Salad
Little Extra Biscuits
Pickles
Jelly
Glazed Baked Apples
Coffee
Starlight Cake
Milk

Little link sausages poke up through a fluffy, golden brown biscuit crust. The filling is a creamy corn mixture. Delicious!

Brown . . . 1 lb. link sausages

then saute . . . 3 tbsp. finely chopped green pepper
2 tbsp. finely chopped onion

in . . . 4 tbsp. sausage drippings

Blend in . . . 3 tbsp. GOLD MEDAL “Kitchen-tested” Enriched Flour
1 tsp. salt
dash of pepper

Remove from heat.

Gradually mix in . . . 3/4 cup milk
2 eggs (beaten)
2 1/2 cups cream style corn (No. 2 can)

Return to heat and stir constantly until mixture is heated through. Pour into greased casserole (8 1/2″ in diameter and 1 3/4″ deep).

Arrange on hot mixture . . . the browned link sausages

Cover with . . . Rich Baking Powder Biscuit Dough (recipe below)

Bake 20 minutes in hot oven (425°). Serve hot. 6 servings.

RICH BAKING POWDER BISCUIT DOUGH

Sift together . . . 1 cup sifted GOLD MEDAL “Kitchen-tested” Enriched Flour
1/2 tsp. salt
2 tsp. baking powder

Cut in with pastry-blender or two knives . . . 3 tbsp. shortening

Stir in . . . 1/4 to 1/3 cup milk (just enough to make a soft dough)

Round up on lightly floured cloth-covered board. Knead very lightly . . . just to smooth up. Roll or pat out 8 1/2″ in diameter. Make slits in dough for about 6 sausages to poke through.

NEW Betty Crocker MEAT-SAVER FAVORITE

INDIVIDUAL Bar-B-Q’d Beefies

Combine . . . 1 Egg (beaten)
1 cup Milk

Pour over . . . 1 cup soft Bread Crumbs

Add . . . 1 tsp. Salt
1/4 tsp. Pepper
1 tsp. Celery Salt
1/2 tsp. Worcestershire Sauce
2 tbsp. finely chopped Onion
1 1/4 lb. ground Beef
1/4 lb. ground Pork

Mix well . . . shape into individual meat loaves 1″ high, 2″ wide and 3″ long. Place in a greased shallow baking pan. Thinly slice 2 medium-sized onions. Place a slice or two on each individual loaf. Pour about 1/2 the Barbecue Sauce (recipe below) over the meat loaves . . . reserving the rest for basting during baking. Bake about 1 1/4 hours in a moderate oven (350°). Makes 8 individual meat loaves.

BAR-B-Q SAUCE

Combine . . . 1/2 cup Catsup
1 1/2 tsp. Salt
1/4 tsp. Tobasco Sauce
1/8 tsp. Chili Powder
1 cup Water

BRAND NEW TASTE TREAT!

Apple Muffins

TENDER–DELICIOUS!

Sift together into bowl . . . 2 cups sifted GOLD MEDAL “Kitchen-tested” Enriched Flour
1/4 cup Sugar
1/2 tsp. Salt
4 tsp. Baking Powder
1/2 tsp. Cinnamon

Blend in . . . 1 Egg (well beaten)
1 cup Milk
1/4 cup Shortening (melted and cooled)

Stir just enough to mix ingredients.

Carefully fold in . . . 1 cup sliced Apples
sweetened with . . . 1/4 cup Sugar

Pour into well greased muffin pan . . . filling each cup 2/3 full. Bake 20 to 25 minutes (depending on size) in a moderately hot oven (400°). Serve piping hot. Makes 12 medium-sized muffins.

QUICK BUTTERMILK Parkerhouse Rolls

Tiny “pocketbooks”–unusually tender and light as a feather–golden brown crust

Crumble into mixing bowl . . . 1 cake compressed Yeast

Add . . . 1 cup lukewarm thick Buttermilk
1/4 tsp. Soda
1 tsp. Sugar
3 tbsp. Shortening (melted)

Stir to dissolve completely.

Sift together . . . 2 1/2 cups sifted GOLD MEDAL “Kitchen-tested” Enriched Flour
1 tsp. Baking Powder
1 tsp. Salt

Add to liquid all at once . . . first beating with a spoon . . . then working it in with the hand. If necessary, add a little more flour (up to 1/4 cup) to make a dough that no longer sticks to mixing bowl and is easy to handle.

Knead gently on lightly floured board until smooth and elastic. Roll out about 1/4″ thick. Cut in rounds with biscuit cutter. Spread with melted butter or other shortening. Make a crease across the rounds, just below center, with dull edge of straight knife. Fold over so the top slightly overlaps the under edge. Then press edges together at ends of crease. Place about 1/4″ apart on lightly greased heavy baking sheet. Cover with damp cloth. Let rise at 80° until light (about 1 1/4 hours). Bake 15 to 20 minutes in a moderately hot oven (400°). Amount: about 2 dozen rolls (2″ in diameter).

DID YOU KNOW THIS ABOUT GOLD MEDAL???

The exceptionally fine, and uniform, baking characteristics of GOLD MEDAL “Kitchen-tested” Enriched Flour are the result of extreme care. Care in the selection of the wheat, and in the many tests throughout the milling process . . . including a final check by the Betty Crocker Home Service Staff . . . All Gold Medal is now enriched (with two B vitamins and iron) to new high government levels.

IF YOU LIVE AT A HIGH ALTITUDE . . .

Up to 3000 feet no adjustments are necessary.

*Example: If recipe calls for 3 tsp. of baking powder, use only 2 1/4 tsp.

IF YOU USE GOLD MEDAL SELF-RISING FLOUR . . . Omit baking powder and salt. Don’t use self-rising flour in yeast breads unless recipe calls for self-rising flour.