This is a long promo recipe sheet from Betty Crocker with no date but because the flour mentioned in the recipes is the All America Enriched Flour, it would have been published sometime during 1946 and 1947 when there was a War Food Order. This was issued by the U.S. government designed to make existing supplies of wheat go further, wheat was being shipped to Europe in order to implement the United Nations’ Refugee Relief Act–designed to feed the millions of people left homeless after World War II. (Sources: Gold Medal Flour and Answers.com: The King Arthur Flour Company, Inc.). What interesting history lessons recipes can provide!

The recipe sheet is too long to scan, so I scanned in sections. You can click the pictures to view a larger copy if you like. All the recipes are typed out in full below.

SERIES 1
Betty Crocker announces:

General Mills’
ALL AMERICA
Enriched Flour

IMPORTANT NOTICE:

All America Enriched flour is produced under the government emergency flour order aimed at saving wheat to help relieve the world food situation. It is a less white, less fine flour than you are accustomed to.

All America Enriched Flour is, however, the best flour that we can produce under the government order. It is milled by the largest milling organization in the world–with all the “know-how” and facilities of this great company–General Mills.

The bakings made from this flour should be very acceptable to you. Of course, you can’t expect as a fine a texture, or as high volume; the eating quality should on the whole however, be satisfactory.

All America Flour is best with bakings of the standard, simple type. It cannot be expected to perform as well in certain bakings–as, for example, angel food or sponge cakes of a delicate type or very delicate white or yellow cakes.

If you have recipes for New Betty Crocker Method cakes, specifying Gold Medal “Kitchen-tested” Flour do not expect them to give the same results with All America flour.

The recipes in this folder have been tested by General Mills’ Betty Crocker Staff for use with All America Flour. They will give you additional recipe suggestions in all the advertising.

By using these tested recipes, and All America Enriched Flour, you should be able to bake during the flour emergency with very satisfactory results.

General Mills, Inc.

DEVIL’S FOOD CAKE

Mix together . . . 1/2 cup soft shortening
1 1/4 cups sugar

Beat in thoroughly, one at a time . . . 2 large eggs

Sift together . . . 1 3/4 cups sifted all America Enriched Flour
1 tsp. soda
1/2 tsp. salt

and stir into shortening-sugar mixture alternately with . . . 1 cup sour or sweet milk

Blend in . . . 2 sq. unsweetened chocolate (2 oz.), melted
1 tsp. vanilla

Pour into 2 greased and floured 8″ round layer pans. Bake 30 to 35 minutes in moderate oven (350°). When cake is cool, spread White Wonder Icing (recipe below) between layers and over top and sides.

WHITE WONDER ICING

Mix in top of double boiler . . . 1/4 cup unbeaten egg whites (about 2)
1/2 cup sugar
2 tsp. white corn syrup
1/16 tsp. cream of tartar

Place over boiling water for about 6 minutes, stirring with finger until you can no longer keep your finger in the mixture (150°). Remove from heat. Beat vigorously with rotary beater until icing will hold shape (about 10 minutes).

Blend in . . . . 1/2 tsp. flavoring

Two-Egg
CAKE

Mix together . . . 1/2 cup soft shortening
1 cup sugar

Beat in thoroughly, one at a time . . . 2 eggs

Sift together . . . 1 3/4 cups sifted All America Enriched Flour
2 tsp. double-action baking powder
1/2 tsp. salt

and stir into shortening-sugar mixture alternately with . . . 2/3 cup milk
1 tsp. vanilla

Pour into 2 greased and floured 8″ round layer pans. Bake 25 to 30 minutes in moderate oven (350°). When cake is cool, spread Milk Chocolate Icing (recipe below) between layers and over top and sides.

For Spice Variation

Sift 1 tsp. cinnamon, 1/2 tsp. nutmeg, 1/4 tsp. cloves with dry ingredients.

MILK CHOCOLATE ICING

Heat together over hot water until shortening melts . . . 4 tbsp. shortening
6 tbsp. cocoa

Pour . . . 5 tbsp. scalding hot milk (evaporated or fresh whole)

over . . . . 2 cups sifted confectioners’ sugar
1/4 tsp. salt

Stir to dissolve completely.

Stir in . . . 1 tsp. vanilla
hot cocoa mixture

(Complete mixture will be very thin.) While hot, beat until thick enough to spread and smooth and glossy.

Amount: Icing for two 8-inch layers.

IF YOU LIVE AT AN ALTITUDE OVER 3000 FT., you can obtain recipe adjustments at no cost by writing to Betty Crocker, General Mills, Inc., Minneapolis 15, Minnesota. Please specify recipe wanted.

IMPORTANT: The Betty Crocker Staff at General Mills, and representative homemakers have tested these recipes with All America Enriched Flour. We cannot assure satisfactory results if any other flour is used. All America Enriched Flour is General Mills’ answer to assist you in getting the best results possible during the wheat emergency and until the time when the famous Gold Medal “Kitchen-tested” Enriched Flour, with its superior baking characteristics, is again available at your grocers.

Other Side:

Lemon Meringue Pie

Make . . . 9″ Pie Shell (recipe below)

Cool.

Mix together in top of double boiler . . . 1 1/2 cups sugar
7 tbsp. cornstarch

Stir in . . . 1 1/2 cups boiling water.

Cook over direct heat, stirring constantly, until mixture thickens and boils.

Set over boiling water and cook 15 minutes longer.

Slowly beat a little of the hot mixture into . . . 3 slightly beaten egg yolks

Then beat into hot mixture in double boiler. Cook 5 minutes, stirring constantly. Remove from over hot water.

Blend in . . . 3 tbsp. butter
4 tbsp. lemon juice
1 1/2 tbsp. grated lemon rind

Cool. Pour into cooled baked pie shell. Cover with Meringue (recipe below). Bake 15 to 20 minutes (until delicately browned) in slow oven (300°). Let cool at room temperature . . . away from drafts.

Meringue

Beat until frothy . . . 3 egg whites

Add . . . 1/4 tsp. cream of tartar

Continue beating until stiff enough to hold a point.

Gradually beat in . . . 6 tbsp. sugar . . . continuing beating until mixture is stiff and glossy

9″ Pie Shell

Sift together . . . 1 cup sifted All America Enriched Flour
1/2 tsp. salt

Cut in with pastry blender or 2 knives . . . 1/3 cup shortening . . . first adding most of it until mixture looks like “meal” . . . then cutting in the rest until particles are the size of giant peas

Sprinkle over the mixture . . . 2 tbsp. ice water . . . mixing to make dough stay together

Round up lightly into ball and let stand a few minutes to make it easier to roll out. Roll out on lightly floured cloth-covered board to fit a 9″ pie pan. Place loosely in pie pan . . . leaving 1/2″ extending over edge of pan. Build up fluted edge. Chill thoroughly. Prick thoroughly with fork to prevent puffing. Bake 8 to 10 minutes in very hot oven (475°).

Note: For a 9″ two-crust pie double the above amounts of pastry.

SWEET ROLLS

Mix together until shortening is soft . . . 1 cup lukewarm milk
1/4 cup sugar
1 tsp. salt
2 tbsp. shortening

Crumble into mixture . . . . 1 cake compressed yeast

Stir until dissolved.

Stir in . . . 1 well beaten egg

Mix in with hand . . . 3 1/2 to 3 3/4 cups sifted All America Enriched Flour (adding in 2 additions), possibly using the maximum amount until the dough is easy to handle

Turn dough onto lightly floured board, cover and let stand 10 minutes to tighten up, then knead until smooth and elastic. Round up, cover with damp cloth, and set to rise in greased bowl at 80° to 85° until double in bulk (about 2 hours). Punch down dough. Round up and set to rise again until not quite double in bulk (about 45 minutes). Punch down dough. Cover and let rest 15 minutes. Shape into rolls as desired and place in well greased pans. Cover and let rise at 80° to 85° until double in bulk. Bake 12 to 15 minutes in hot oven (425°). Makes about 2 dozen rolls.

Brownies

Melt together over hot water . . . 2 sq. unsweetened chocolate (2 oz.)
1/3 cup shortening

Blend in . . . 1 cup sugar
2 well beaten eggs

Sift together and stir in . . . 3/4 cup sifted All America Enriched Flour
1/2 tsp. baking powder
1/2 tsp. salt

then . . . 1/2 cup chopped nuts

Pour into greased and floured 8″ square pan. Bake about 30 minutes in moderate oven (350°). When cool, cut into bars or squares and remove from pan. Makes 32 bars (2″x1″).

To Save on Sugar: Use 1/2 cup sugar and 1/2 cup dark corn syrup in place of 1 cup sugar.

CRISP MOLASSES COOKIES

Beat together until blended (about 1 minute) . . . 1 cup molasses
1/2 cup soft shortening

Sift together and stir in . . . 2 1/4 cups sifted All America Enriched Flour
1 3/4 tsp. baking powder
1 tsp. salt
1 1/2 tsp. ginger

Allow dough to stand at room temperature 20 to 30 minutes (until possible to handle).

Roll very thin (1/16″) on lightly floured cloth-covered board. Cut rounds with a floured cooky cutter (2 1/4″ in diameter). Place on greased heavy baking sheet. Bake about 7 minutes in moderate oven (350°). Makes about 6 dozen cookies.