Here is page 2 of the vintage cookbook: Home Baking Made Easy that was published in 1953 by Lever Brothers Company.

To review all pages in this booklet, simply visit the Home Baking Made Easy: Spry Category and click on a page title to review that section.

There are scans of each of the pages, you can click the full-page pictures to view a larger size.

USE THE RIGHT “TOOLS”

Baking is so much easier when you start with the right tools. Use a flour sifter for sifting dry ingredients. Use standard measuring cups and spoons. A nest of graduated measuring cups (1/4, 1/3, 1/2 and 1 cup) is handy for Spry, flour and sugar; a glass measuring cup for liquids; graduated measuring spoons (1/4, 1/2, 1 teaspoon, 1 tablespoon) for baking powder, salt, spices and extracts; a spatula for leveling off measurements.

Have at least one medium-sized bowl for mixing, slotted wooden spoon for mixing, a rubber spatula for scraping out utensils. Choose baking pans in the sizes you use most. Use wire racks for cooling baked products.

HOW TO USE A SPRY RECIPE

Each recipe in this book has been carefully developed in the Lever Test Kitchens to give you successful results.

1. Read the recipe all the way through before starting to make it.
2. Check any unfamiliar terms, p. 4.
3. Use the ingredients specified in the recipe.
4. Assemble ingredients and utensils on your working space.
5. Start heating oven so it will be at right temperature when needed.
6. All measurements are level. Measure ingredients accurately. Do not alter amounts.
7. Follow mixing and baking directions exactly.

Here is the inside cover and the Table of Contents (page 1) of the vintage cookbook: Home Baking Made Easy that was published in 1953 by Lever Brothers Company.

To review all pages in this booklet, simply visit the Home Baking Made Easy: Spry Category and click on a page title to review that section. There are scans of each of the pages, you can click the full-page pictures to view a larger size.

Home Baking Made Easy
FOR BEGINNERS AND EXPERTS

Dear Friend,

If you don’t happen to be one of those rare women, a “born cook,” you may not realize how really easy it can be to bake. Baking is downright fun when you use the simple proved methods which I have collected in this handy home baking guide. In fact, I can guarantee you perfect results every time when you follow these tested recipes, and use Spry.

You see, Spry’s very special qualities make complicated, old-fashioned baking methods unnecessary. Just try Spry–the mouth-watering results will speak for themselves! And, you know, nothing beats that superb taste of home-baked foods.

Why not bake a pie or a cake today; you’ll be surprised at what an expert cook you really are! In no time at all, your family and friends will be saying, “It’s easy to see, she is a born cook!” Happy Baking!

Aunt Jenny

Here are pages 22, 23 and 24 of the vintage cookbook: Betty Crocker’s Bisquick Party Book that was published in 1957 by General Mills. I’ve also included a scan of the index pages, back inside cover pictures of the dishes as well as the back cover of the cookbook.

To review all pages in this booklet, simply visit the Bisquick Party Book: Betty Crocker Category and click on a page title to review that section.

There are scans of each of the pages at the bottom, you can click the pictures to view a larger size.

Party Breads

BISCUITS

The very nicest compliment a hostess can pay her guests!

Heat oven to 450° (hot). Add 2/3 cup milk to 2 cups Bisquick; stir with fork. Beat 15 strokes. It will be stiff, but sticky.

ROLLED: Roll dough around on cloth-covered board lightly dusted with Bisquick. Knead gently 10 times to smooth up. Roll 1/2″ thick, biscuits double in baking. Dip cutter in Bisquick; cut. Bake on ungreased baking sheet 10 to 15 min.; close together for soft sides, 1″ apart for crusty sides. Makes twelve 2″ biscuits.

DROP: Drop dough with spoon on greased baking sheet. Bake as above.

RICHER BISCUITS: Mix 1/4 cup soft butter or shortening, or 3 tbsp. salad oil into Bisquick before mixing in milk.

HOW CAN BISQUICK DO SO MANY DIFFERENT THINGS SO WELL?

Is it magic, or what?

The ingredients in the Bisquick box are similar to those you would sift and mix yourself, to begin baking almost anything.

Spun together in a way that simply can’t be managed at home, these ingredients perform almost magically in several different (delicious) directions!

ONION-CHEESE SUPPER BREAD

The perfect party partner for meats. Try it next time instead of serving potatoes.

1/2 cup chopped onion
1 tbsp. shortening
1 egg, slightly beaten
1/2 cup milk
1 1/2 cups Bisquick
1 cup sharp cheese, grated
1 tbsp. poppy seeds
2 tbsp. butter melted

Heat oven to 400° (mod. hot). Sauté onion in shortening until golden. Mix egg, milk; blend in Bisquick. Add onion, half of cheese. Spread dough in greased 8×1 1/2″ round glass baking dish. Sprinkle top with remaining cheese, poppy seeds. Sprinkle melted butter over all. Bake 20 to 25 min. Serve hot with butter. 6 to 8 servings.

CINNAMON THINS

Sometimes we call them Flying Saucers, they’re so round and thin and they disappear so fast.

Heat oven to 450° (hot). Make Fruit Shortcake dough (see Bisquick pkg.). Form into forty 1″ balls. Coat balls in 1 1/3 cups sugar, 3 tsp. cinnamon spread thickly on waxed paper. Roll each in oval shape on paper; turning and rolling several times until very thin. Sprinkle with 1/2 tsp. finely chopped nuts and roll lightly. Place on well greased baking sheet. Bake 4 to 5 min., until golden and crisp. Remove at once. Makes 40.

COFFEE CAKE

Company for Sunday supper? Your own light coffee cake creates the party touch.

2 tbsp. sugar
1 egg
3/4 cup milk
2 cups Bisquick

Heat oven to 400° (mod. hot). Blend ingredients. Beat hard 30 seconds. If desired, fold in 1 cup fresh or well drained canned berries, or 1 cup cut-up dates or figs.

Spread into greased 9″ round layer pan, or 8 or 9″ sq. pan. Sprinkle with favorite topping or mixture of 2 tsp. cinnamon, 1/4 cup sugar, 2 tbsp. Bisquick, 2 tbsp. soft butter, blended until crumbly. Bake 20 to 25 min.

For richer batter: Add 2 tbsp. more sugar, 2 tbsp. melted shortening or salad oil.

ALMOND CRUNCH COFFEE CAKE

This is the way to glorify your coffee cake for that very special coffee get-together.

Make richer Coffee Cake batter. Sprinkle with mixture of 2 tbsp. grated lemon rind, 1/4 cup roasted chopped almonds, 3 tbsp. sugar.

COFFEE-NUT PUFFS

2 cups Bisquick
2/3 cup milk
1/4 cup seedless raisins
1/4 tsp. anise extract or 1/2 tsp. anise seed, if desired
1/3 cup butter, melted
1/2 cup blanched almonds, chopped fine (or other nuts)
1/2 cup brown sugar (packed)
1/2 tsp. cinnamon

Heat oven to 375° (quick mod.). Mix Bisquick, milk, raisin, anise; stir with fork. Beat 15 strokes. Roll dough around on board lightly dusted with Bisquick. Knead gently 10 times to smooth up. Divide into 15 balls. Roll in butter, then in mixture of nuts, sugar, cinnamon. Bake 15 to 18 min. on greased baking sheet. Serve with butter. Makes 15.

BRAZIL NUT COFFEE CAKE

Make Coffee Cake batter. Sprinkle with mixture of 1/2 cup brown sugar (packed), 2 tbsp. Bisquick, 2 tbsp. cooking (salad) oil or melted shortening, 1/2 cup chopped Brazil nuts.

FRUIT SCONES

Our new easy way to make this specialty from Scotland.

2 cups Bisquick
1/2 cup raisins or currants
2 tbsp. sugar
1 tbsp. grated orange rind
1/2 to 2/3 cup milk (enough to make a soft dough)

Heat oven to 425° (hot). Mix Bisquick, raisins, sugar, orange rind. Stir in milk. Roll dough around on board lightly dusted with Bisquick. Roll into 9″ round. Brush top with milk, sugar. Cut in triangles. Bake about 10 min. on ungreased baking sheet. Serve hot. Makes 12.

CINNAMON ROLL

1 egg, beaten
3 cups Bisquick
3/4 cup milk
2 tbsp. softened butter
1/4 cup sugar
2 tsp. cinnamon

Heat oven to 400° (mod. Hot). Mix egg, Bisquick, milk. Roll dough around on board lightly dusted with Bisquick. Knead gently 10 times to smooth up. Roll into 10×8″ oblong. Spread with butter. Sprinkle with sugar-cinnamon mixture. Roll, beginning at wide side; seal. Place sealed side down on ungreased baking sheet. Make cuts with scissors almost through at intervals of 1″. Bake about 20 min. While warm, glaze top with mixture of 1/4 cup confectioners’ sugar, 2 tbsp. warm water. Makes 10 to 12 slices.

BANANA BUTTERSCOTCH STICKY BUNS

Philadelphia is famous for its Sticky Buns, we are famous for our Bisquick. Together, they’re a triumph.

3/4 cup mashed ripe bananas (1 to 2)
2 cups Bisquick
2 tbsp. softened butter
1/4 cup brown sugar
1/2 cup brown sugar
1/2 cup butter, melted
pecan halves

Heat oven to 450° (hot). Add bananas to Bisquick; mix thoroughly with fork. Roll dough around on board lightly dusted with Bisquick. Knead gently 10 times to smooth up. Roll into 16×7″ oblong. Spread with 2 tbsp. butter, sprinkle with 1/4 cup brown sugar. Roll, beginning at wide side; seal. Cut in 12 slices. In each greased med. muffin cup drop 2 tsp. brown sugar, 2 tsp. melted butter, 2 or 3 pecan halves. Place rolls, cut side down, in cups. Bake about 10 min. Invert pan immediately on tray; remove after 1 min.

DID YOU KNOW Bisquick makes wonderful nut bread, too? (See Bisquick box.) Such an easy way to make a meal company-special!

Here is page 21 of the vintage cookbook: Betty Crocker’s Bisquick Party Book that was published in 1957 by General Mills.

To review all pages in this booklet, simply visit the Bisquick Party Book: Betty Crocker Category and click on a page title to review that section.

There are scans of each of the pages at the bottom, you can click the pictures to view a larger size.

COOKIES

“We had such fun planning these; I think you’ll have fun serving them.” Betty Crocker

FUDGE SQUARES

2 sq. unsweetened chocolate (2 oz.)
1/4 cup butter
1 cup sugar
2 eggs
1 1/4 cups Bisquick
1/2 cup chopped nuts

Heat oven to 350° (mod.). Melt chocolate, butter. Mix in sugar, eggs, Bisquick, nuts. Spread in 8 or 9″ greased sq. pan. Bake 30 to 35 min.

SNOWBALLS

Brand new with Bisquick. Our testers raved!

1 cup Bisquick
1/4 cup soft butter (1/2 stick)
1/4 cup chopped nuts
1/2 tsp. almond extract or vanilla
3 tbsp. boiling water

Heat oven to 375° (quick mod.). Mix Bisquick, butter, nuts, flavoring. Add water; stir with fork until dough forms a ball and cleans the bowl. Shape into 24 balls. Bake 10 to 12 min. on ungreased baking sheet. While warm roll each ball in confectioners’ sugar. Makes 2 doz.

MINCEMEAT BARS

2 1/2 cups Bisquick
1 cup sugar
1 egg
3 tbsp. shortening (part butter)
1/4 cup milk
1 1/2 cups prepared mincemeat

Heat oven to 375° (quick mod.). Mix well all except mincemeat. Pat half into greased 13×9″ oblong pan, to within 1/2″ of edges. Spread with mincemeat. Pat out other half of dough on waxed paper to same size. Turn over on mincemeat. Pull off waxed paper. Bake 30 min. Frost with thin confectioners’ sugar icing. While warm cut into bars. Makes about 3 doz.

BUTTER-NUT BALLS

Cute little tricks for a bridge party!

1 cup Bisquick
1/4 cup soft butter (1/2 stick)
grated rind of 1 lemon or 1/2 tsp. vanilla or almond extract
3 tbsp. boiling water
1 egg white, slightly beaten
1/3 cup sugar
1/3 cup finely chopped nuts

Heat oven to 375° (quick mod.). Mix Bisquick, butter, flavoring. Add water; stir with fork until dough forms ball and cleans bowl. Shape into 18 balls. Roll in egg white, then in sugar-nut mixture. Bake 10 to 12 min. 2″ apart on ungreased baking sheet. Makes 1 1/2 doz.

Here are pages 18, 19 and 20 of the vintage cookbook: Betty Crocker’s Bisquick Party Book that was published in 1957 by General Mills.

To review all pages in this booklet, simply visit the Bisquick Party Book: Betty Crocker Category and click on a page title to review that section.

There are scans of each of the pages at the bottom, you can click the pictures to view a larger size.

Party Desserts

“Imagine making such elegant things so easily!” Betty Crocker

SUNDAE SHORT PIE

A birthday party pie, for a change. And so easy with this new pastry.

1 cup Bisquick
1/4 cup soft butter (1/2 stick)
3 tbsp. boiling water

Heat oven to 450° (hot). Put Bisquick, butter in 9″ pie pan. Add boiling water; stir with fork until dough forms ball and cleans pan. With fingers and heel of hand, pat evenly in pan, bringing dough up to edge. This will not be skimpy when baked. Flute edges, if desired. Bake 8 to 10 min. Cool; fill with ice cream; top with fresh or frozen fruit. And, for a birthday, candles!

MORE SHORT PIE IDEAS

Vary this elegant butter-crisp pastry for new desserts each time . . . here are 5 ideas; you’ll think of more. Add the extra ingredients before the liquid:

1/2 cup flaked coconut

or

Sprinkle cinnamon-sugar mixture over pie shell before baking

or

1/2 tsp. black walnut extract,
1/2 cup chopped walnuts

or

1/2 tsp. maple extract,
1/4 cup chopped pecans

or

grated rind of 1 lemon

JOSEPHINES

The feminine version of Napoleons, dainty and delicate.

Make Short pie dough (above) adding 1/2 tsp. almond or vanilla extract. Pat dough into twelve 3×2″ oblongs. Bake 6 to 8 min. Cool. Spread tops of half the oblongs with Easy Creamy Icing. Sprinkle with chopped nuts. Put oblong together in pairs with chilled vanilla pudding between. Makes 6 tarts.

EASY CREAMY ICING: Blend 1 cup sifted confectioners’ sugar, 1/4 tsp. salt, 1/2 tsp. vanilla or almond extract, and 1 1/2 tbsp. cream to make easy to spread.

CHEESE CAKE PIE

Make Short Pie shell (above). Bake. Whip together until stiff:

12-oz. cream-style cottage cheese
1/4 cup sugar
1 tsp. vanilla
1 cup whipping cream
1/2 tsp. salt

Fold in 9-oz. can drained, crushed pineapple. Spoon into baked Short Pie shell and freeze 2 hours. Strawberries on top are nice, too.

APPLE PAN DOWDY

The magic touch of Bisquick makes this old New England standby easier, quicker, and even more delicious.

1/4 cup Bisquick
1 cup brown sugar (packed)
1/2 tsp. salt
1 tsp. vinegar
1 cup water
1 tsp. vanilla
1 tbsp. butter
5 cups pared, sliced apples (6 or 7)
cinnamon, nutmeg, sugar
1 1/2 cups Bisquick
3/4 cup 20% cream

Heat oven to 400° (mod. hot). Grease 8″ sq. pan. Make sauce of 1/4 cup Bisquick, sugar, salt, vinegar, water. Cook over low heat, stirring until thick and clear. Take from heat; add vanilla, butter. Cool. Place apples in pan; sprinkle with cinnamon, nutmeg. Mix 1 1/2 cups Bisquick, cream; drop over apples; sprinkle with sugar, cinnamon. Pour sauce over all. Bake about 35 min. Serve plain or with top milk or cream.

SIMPLE SIMON TARTS
(pictured on cover)

Make Short Pie dough (p. 18) adding 1/2 tsp. almond or vanilla extract. Roll into 12 balls; pat out into 3″ rounds on baking sheet. Bake 6 to 8 min. at 450°. Cool. Top with chilled pudding and whipped cream.

Or top with softened cream cheese and a few strawberries.

JAM DANDIES

Cake, pie, or cooky? Your guests will ask for the recipe.

2 cups Bisquick
1 large egg, beaten
1/3 cup cream or undiluted evaporated milk
1/4 cup sugar
1/2 cup thick strawberry jam

Heat oven to 400° (mod. hot). Mix Bisquick, egg, cream, sugar to stiff dough. Roll around on board lightly dusted with Bisquick. Knead to smooth up. Divide in half. Pat each to fit 8″ layer pan. Fit one piece into greased pan, pressing about 1/4″ up sides. Spread with jam. Cover with other circle. Mark with sharp knife into 6 wedges; prick tops. Brush with cream or melted butter. Bake 20 min. Serve warm. 6 servings.

OLD-FASHIONED SHORTCAKE

“When you plan dessert, remember America’s first love, strawberry shortcake. The easy directions are on the Bisquick package. It’s so easy to be wonderful, when you have your Bisquick!”

P.S. Heavenly new cookies, next page!

VELVET CRUMB CAKE

When you want real homemade cake, here’s one rich and buttery as grandma’s pride. But easier!

1 1/3 cups Bisquick
3/4 cup sugar
3 tbsp. soft shortening
1 egg
3/4 cup milk
1 tsp. vanilla

Heat oven to 350° (mod.). Grease and flour 8″ sq. or 9″ round layer pan. Mix Bisquick, sugar. Add shortening, egg, 1/4 cup of milk. Beat hard 1 min. Stir in gradually remaining milk, vanilla. Beat 1/2 min. Pour into prepared pan. Bake 35 to 40 min. Cover with Broiled Topping while warm. The easy recipe for this topping is right there on your Bisquick box.

APPLE SHORT PIE COBBLER

4 cups sliced apples
2/3 cup sugar
1 1/2 tsp. cinnamon
butter

Heat oven to 400° (mod. hot). Mix apples, sugar, cinnamon. Place in 9″ pie pan. Dot with butter. Make Short Pie dough (p. 18) in bowl. Divide in 4 parts. Pat into wedges; fit together over apples, like a pie. Bake 25 to 30 min., until apples are done. Serve with cream.

CANDY DANDIES

Part candy, part cooky, all dandy!

Heat oven to 375° (quick mod.). Mix well 1/4 cup soft butter, 3/4 cup brown sugar (packed), 1 egg. Stir in 1 1/3 cups Bisquick, 1/2 cup chopped nuts, 1 chocolate-covered coconut bar, cut up. Drop with teaspoon 2″ apart on ungreased baking sheet. Bake about 10 min., until lightly browned. Makes 3 to 4 doz.

STRAWBERRY SHORTCAKE

The elegant kind: juicy berries over delicate Velvet Crumb Cake (recipe above). Without topping. Real glamor for any party.

CRANBERRY FESTIVAL SHORTCAKE

9-oz. can crushed pineapple
1 cup finely chopped or shredded red-skinned apple
1 cup canned whole-berry cranberry sauce

Mix all ingredients; let stand at room temperature. Serve over squares of warm Velvet Crumb Cake without topping (above). Garnish with whipped cream. 9 servings.

Here are pages 12, 13, 14, 15, 16 and 17 of the vintage cookbook: Betty Crocker’s Bisquick Party Book that was published in 1957 by General Mills. Pages 14 and 15 are one large picture showing the different appetizers you can make, you can view that scan at the bottom of the page.

To review all pages in this booklet, simply visit the Bisquick Party Book: Betty Crocker Category and click on a page title to review that section.

There are scans of each of the pages at the bottom, you can click the pictures to view a larger size.

APPETIZERS

“A host of new ideas to help make your parties famous!” Betty Crocker

PRONTO PUPPIES

People are going to ask for this recipe. Make ahead and reheat to serve.

1 egg
1/2 cup milk
1 cup Bisquick
2 tbsp. yellow corn meal
1/4 tsp. paprika
1/2 tsp. dry mustard
1/8 tsp. cayenne
1 lb. miniature frankfurters

Heat deep fat to 357°. Blend egg, milk. Stir in dry ingredients. Dip frankfurters in batter. Fry until brown, 2 to 3 min. on each side. Serve on cocktail picks. To reheat: Place in 400° oven about 5 min.

SAUCY SUSANS

Cunning baked sandwiches of cheese between rosy little biscuit rounds.

Make Biscuit dough (p. 22) using tomato juice for liquid. Roll thin. Cut into 1 1/4″ rounds. Put 2 rounds together with a round of sharp cheese between. Hold together with toothpick. Place close together on baking sheet; sprinkle generously with salt. Bake 8 to 10 min. Serve hot. Makes 30.

SHORT PIE TEASERS

Fun to fix, and a conversation piece when you serve.

Make Short Pie dough (p. 18) but mix in a bowl. Drain well button mushrooms or stuffed green olives; or use cocktail wieners, cocktail sausage, or an assortment of these. Wrap dough around foods just to cover. Dip tops in celery seeds or poppy seeds. Do this far ahead of time. When ready to serve, bake 8 to 10 min. in hot oven (450°). Makes 3 doz.

SHORT PIE CANAPÉS

Make Short Pie dough (p. 18) but mix in a bowl. Divide into 36 balls. Flatten each into circle on baking sheet. These can be made ahead and refrigerated.

At baking time, spread with any of these toppings.

Chopped ripe olives moistened with mayonnaise . . . anchovies sprinkled with bit of parsley . . . grated Parmesan cheese . . . a slice of Vienna-type sausage sprinkled with paprika . . . ham spread, chopped minced ham, or seasoned deviled ham . . . mixture of grated onion and chopped parsley . . . thin slices of salami.

Bake about 10 min. in hot oven (425°). Serve warm.

SWISS CHEESE STARS

We love these, our testers do, and we think you will, too.

Heat oven to 450° (hot). Mix 1 cup Bisquick, 1/3 cup milk, 1 cup grated Swiss cheese or other sharp cheese with fork. Beat 15 strokes. Knead gently 10 times to smooth up. Roll around on board lightly dusted with Bisquick. Roll out 1/4″ thick. Cut into star shapes (or other shape) with cooky cutter. Sprinkle with paprika, caraway seeds, celery seeds, garlic salt, or sesame seeds, etc. Bake 8 to 10 min. Serve warm. Makes 1 1/2 doz.

DIP STICKS

Buttery biscuit sticks to dip into savory spreads.

Make 1/2 recipe Biscuit dough (p. 22). Roll into 6×6″ square. Cut in fourths lengthwise. Cut each fourth into 12 strips. Melt 1/4 cup butter; pour half into 9″ sq. pan. Place strips in pan. Pour remaining butter over tops. Bake.

THIMBLES

Make Biscuit dough (p. 22). Cut with 1″ cutter. Ahead of time, bake close together until lightly browned. Reheat for 5 min. at 450° before serving. Serve with good things like deviled ham or a cheese dip.

TUNA SQUARES

Make them ahead and warm before serving.

7-oz. can tuna, drained, flaked
1/4 cup sweet pickle relish
1/2 tsp. salt
1 tbsp. prepared mustard
3 tbsp. mayonnaise

Heat oven to 450° (hot). Make Rolled Biscuit dough (p. 22). Divide in half. Pat half into 9″ sq. on greased baking sheet. Mix above ingredients and spread on dough. Pat out other half of dough into a 9″ sq. and place over filling. Bake 10 to 12 min. Cut in squares.

CHIP ‘N CHEESE WHIRLS

Surprise! The chipped beef is in the biscuits. The nippy cheese is in the filling. The fun is in the eating.

1/3 cup milk
1 cup Bisquick
1/4 cup chopped dried beef
1 tbsp. butter
1/4 cup grated sharp cheese

Heat oven to 450° (hot). Mix milk, Bisquick, dried beef. Knead dough 10 times on board lightly dusted with Bisquick. Roll into 15×6″ oblong. Spread with butter. Sprinkle with cheese. Roll, beginning at wide side. Seal. Cut in 1/4″ slices by placing string under roll, crossing over at top and pulling through. Bake about 8 min. Makes 2 1/2 doz.

Little Appetizers

“New ideas for midnight refreshments.”

PIZZA PIE

A supper dish if you want it to be. But for appetizers, bake ahead lightly and heat before serving. Cut in thin wedges and serve on your big tray. Trim with olives and sweet gherkins.

2 cups Bisquick
1/2 cup water
1/2 cup grated Parmesan cheese
1 1/2 to 2 cups well drained cooked tomatoes or 1 small can tomato sauce
1/2 lb. nippy cheese, cut up anchovies, sardines, or salami, chopped
pepper, oregano
2 tbsp. cooking (salad) oil
1/2 med. onion, grated

Heat oven to 425° (hot). Mix Bisquick, water. Knead about 1 min. on surface dusted with Bisquick. Roll into circle 1/4″ thick. Place on baking sheet. Pinch edge to make slight rim. Arrange other ingredients on dough in order listed. Bake 20 to 25 min. Serve in wedges.

SPIRALS

Heat oven to 450° (hot). Make Biscuit dough (p. 22). Divide into 24 balls. Flour hands and roll each ball between palms, into 3″ strip. Divide 1/2 can luncheon meat into 24 strips. Wind dough around strips. Bake 15 min. on baking sheet. Serve with chili sauce. Makes 24.

TINY CHEESE TWISTS

1 cup Bisquick
1/3 cup milk
1/4 cup soft butter
1/3 cup grated American cheese

Heat oven to 450° (hot). Mix milk, Bisquick with fork. Beat 15 strokes. Roll around on board lightly dusted with Bisquick. Knead 10 times to smooth up. Roll into rectangle. Spread with butter, cheese. Roll up like jelly roll, fold ends to center, roll out again 1/4″ thick. Cut in narrow strips, 3 to 5″ long. Twist. Place on baking sheet. Sprinkle with salt, paprika. Bake 6 to 8 min.

DEVILED HAM TRIANGLES

They look like three-cornered hats and they taste like more!

Heat oven to 450° (hot). Make Richer Biscuit dough (p. 22). Roll into 15″ sq. on surface lightly dusted with Bisquick. Cut into twenty-five 2″ squares. Place on ungreased baking sheet. Spoon Ham Filling (two 2 1/4-oz. cans deviled ham, 2 tbsp. cream mixed) on each square. Make triangle by folding one half over other so top edge slightly overlaps. Press edges with fork. Bake 8 to 10 min. Serve hot.

Hearty Appetizers

“Ideal for teen-age parties, too.” Betty Crocker

PIROSHKI

These biscuit pocketbooks are an American version of an old-country favorite.

1 cup chopped canned corned beef
1 small onion, chopped
1/4 cup grated cheese
1 tbsp. butter
3 to 6 drops Tabasco sauce
1 egg, beaten

Heat oven to 450° (hot). Mix all ingredients except egg. Make 1/2 recipe Biscuit dough (p. 22). Roll into 12×6″ oblong. Cut in 3″ squares. Place filling in center of each square. Bring four corners up and pinch edges together. Brush with egg. Bake about 10 min. Serve with catsup. Makes 8.

BISCUITBURGERS

Heat oven to 400° (mod. hot). Season 1/2 lb. hamburger or bulk pork sausage with salt, pepper, chopped onion. Shape into 2 1/2″ patties. Brown in hot fat. Make Richer biscuit dough (p. 22). Roll out 1/8″ thick. Cut into 3″ rounds. Place each browned patty between 2 rounds. Press edges together with fork. Prick tops. Bake on baking sheet about 15 min. Serve hot as a finger food. 6 servings.

PIZZA BOATS

Heat oven to 400° (mod. hot). Make Richer biscuit dough (p. 22). Roll into 15×6″ oblong. Cut in ten 3″ squares. Place half a wiener, a strip of cheese the same size, 1 tsp. chili sauce or catsup on each square. Seal ends to form a boat. Fasten sides of boat to wiener with toothpicks. Bake 15 to 20 min.

CAVATZONE

Imported from Italy, and one of our favorites.

1 lb. ground lean pork
1/2 cup chopped onion
1/4 cup grated Parmesan cheese
1/2 cup grated Swiss cheese
1 large egg, beaten
1/4 tsp. Tabasco sauce
1 1/2 tsp. salt
2 tbsp. minced parsley

Heat oven to 400° (mod. hot). Cook pork, onion over low heat until no longer pink. Cool. Mix rest of ingredients. Add 1/4 cup mayonnaise to Biscuit dough (p. 22). Spread half of dough in well greased 8″ sq. pan. Cover with meat. With fingers, spread rest of dough over mixture. (The top will even out during baking.) Brush with beaten egg yolk. Bake 25 to 30 min. Cut in 1/2″ slices; serve hot or cold.

Here are pages 10 and 11 of the vintage cookbook: Betty Crocker’s Bisquick Party Book that was published in 1957 by General Mills.

To review all pages in this booklet, simply visit the Bisquick Party Book: Betty Crocker Category and click on a page title to review that section.

There are scans of each of the pages at the bottom, you can click the pictures to view a larger size.

PARTY PANCAKES & WAFFLES

TUNA ROYALS

When you hadn’t planned a party, but you have one, here’s an elegant way out, built around ingredients you’re likely to have on hand.

7-oz. can tuna, drained, broken
1/4 cup chopped onion
1/2 cup grated Parmesan or processed cheese
1/2 cup chopped celery
1/4 cup chopped pimiento
about tsp. lemon juice
10 1/2-oz. can cream of celery or chicken soup
2 tbsp. Bisquick
1/4 tsp. salt
1/8 tsp. pepper
2 cups milk

Make thinner Pancakes (p. 11) 5″ across. Recipe makes ten. Keep warm between towels. Heat oven to 400° (mod. hot). Mix tuna, onion, 1/4 cup of the cheese, celery, pimiento, lemon juice. Spoon 2 tbsp. mixture on each pancake; roll up. Put folded side down in 11×7″ baking dish. Heat in oven 10 min. Mix soup, Bisquick, salt, pepper, milk; heat until thickened. Pour over pancakes; sprinkle with 1/4 cup cheese. If desired, place under broiler until bubbly. 10 servings.

Party supper ideas that let you cook at the table.

WAFFLES

2 cups Bisquick
1 2/3 cups milk
1 egg
2 tbsp. salad oil or melted shortening

Beat all ingredients with rotary beater until smooth. Makes two 12″ waffles.

IOWA WAFFLES

Add 1 cup cream style corn, 1/2 tsp. paprika to Waffle batter (above). Serve with creamed ham.

OTHER WAFFLE IDEAS

DESSERT WAFFLE IDEAS

ADD TO BATTER:

Pecans or almonds, chopped. Serve with ice cream or whipped cream.

1 cup flaked coconut. Serve hot with butterscotch sauce.

1/2 cup sugar and 2 sq. unsweetened chocolate, melted. Serve with ice cream or whipped cream.

Grated rind of 1 orange, 2 tbsp. sugar, 1/2 cup orange juice. Serve with sweetened cream cheese, ice cream, or orange sauce.

“Easy gaiety, from Party Brunch to Midnight Supper.” Betty Crocker

PANCAKES

For spur-of-the-moment entertaining, you really can’t beat these light lacy cakes. Add flair with 1/2 cup chopped nuts, or drained, canned, or frozen berries.

2 cups Bisquick
1 egg
1 2/3 cups milk

Add egg, milk to Bisquick. Beat with rotary beater until smooth. Grease griddle if necessary. Griddle is right when water sprinkled on it jumps around. Turn pancakes when bubbles appear. Makes about 18.

For thinner pancakes: Use 2 cups milk.

RICHER PANCAKES

Do as above, but use 2 cups Bisquick, 1 1/4 cups milk, 2 eggs, 2 tbsp. melted shortening or cooking (salad) oil. Makes about 12.

SPAM CAKES

Make Bisquick Pancake batter. Brown Spam slices on one side, 2 to 3″ apart; pour batter over browned side. Bake.

MAPLE WHIP “CREPES”

Easy version of famous “Crepes Suzette” with a really fabulous topping.

Cream 1/2 cup soft butter. Add 1 cup maple-flavored syrup gradually; beat until smooth and of spreading consistency. Make thinner pancakes (above). Roll and serve 3 on a plate covered with the Maple Whip. Perfect dessert!

STRAWBERRY BLINTZES

Strictly for swank, they star at the fanciest party. Serve from a chafing dish, or your best shallow bowl.

1 cup cottage cheese (small curd)
4-oz. pkg. cream cheese
1 1/2 tbsp. lemon rind
3 tbsp. lemon juice
1/4 cup sugar
10-oz. pkg. frozen strawberries, thawed
1 tbsp. lemon juice
1/4 tsp. almond extract

Make six 5″ pancakes using 1 egg, 1 cup milk, 1 cup Bisquick. Beat with rotary beater until smooth. Bake. This can be done ahead. Heat oven to 400° (mod. hot). Whip cheeses, lemon rind, 3 tbsp. lemon juice, sugar until creamy. Place 1/4 cup filling on each pancake; roll up. Put folded side down in 11×7″ baking dish. Heat in oven for 10 min. before serving. Heat strawberries, 1 tbsp. lemon juice, almond extract. Spoon over pancakes. Serve immediately. 6 servings.

To Keep Pancakes Warm

Place pancakes between folds of towel on baking sheet in a slow oven (250°).

FILLED PANCAKES: need not be warm when you fill them, if they are to be reheated (as in the Blintzes, above). Simply place them between towels until ready to use.

Here are pages 6, 7, 8 and 9 of the vintage cookbook: Betty Crocker’s Bisquick Party Book that was published in 1957 by General Mills.

To review all pages in this booklet, simply visit the Bisquick Party Book: Betty Crocker Category and click on a page title to review that section.

There are scans of each of the pages at the bottom, you can click the pictures to view a larger size.

MAIN DISH IDEAS

“The difference between the humdrum and the festive is often one well chosen dish.” Betty Crocker

TOPSY-TURVY PIE

Spicy hamburger filling bakes under the crust . . . but ends up on top.

1 lb. ground beef
2 tbsp. cooking (salad) oil
1/2 cup chopped onion
1/4 cup chopped green pepper
8-oz can tomato sauce
1/4 cup water
1 tsp. salt
1 tsp. chili powder
4 1/2-oz. can chopped ripe olives

Heat oven to 425° (hot). Sauté meat in oil until half browned, then add onion and pepper. Cook, stirring frequently, until meat is browned and onion transparent. Add rest of ingredients. Mix well. Pour into 9″ pie pan. Make 1/2 recipe Richer Biscuit dough (p.22). Roll to fit top of pie pan. Make slits on top. Place over meat mixture. Bake 15 to 20 min. Remove from oven. Let stand a minute. Invert over serving dish. Cut into wedges. 4 to 6 servings.

COUNTRY FRIED STEAK

Bisquick makes a grand coating for any meat. Try this favorite of ours and see!

Cut 1 lb. round steak into serving-size pieces. Dip in mixture of 1/2 cup Bisquick, 1/2 tsp. salt, 1/8 tsp. pepper, 1/8 tsp. paprika. Brown slowly in a little hot fat. Add 2 to 3 tbsp. liquid. Add more as needed. Cover tightly and cook over low heat until tender, 1 to 2 hr. For added seasoning, cook meat with sliced onion and mushrooms.

GRAVY: Remove meat from pan. Add 1 cup water to drippings. Mix 1 to 2 tbsp. of the leftover Bisquick with 1/4 cup water and add slowly to hot liquid, stirring constantly. Bring to boil; boil 1 min. Season. Add meat and serve. 4 servings.

CHICKEN PATTY SHORTCAKE

Make Richer Biscuit dough (p. 22). Roll 1/8″ thick. Cut with large biscuit cutter, about 4″. Cut 2 1/2 to 3″ round from center. Bake rings and biscuits 10 to 15 min. at 450°. Fill centers of rings with creamed chicken. Top with parsley and serve with biscuits.

DUMPLING ‘N CHICKEN STEW

Canned chicken and frozen vegetables for the easy party dish that makes a calm hostess.

12-oz. pkg. frozen mixed vegetables
1 can cream of celery soup
1 can cream of chicken soup
1 soup can of water
1/8 tsp. celery seeds
14-oz.can boneless chicken fricassee, cut smaller
1/4 cup Bisquick
1/4 cup water
salt and pepper to taste
1 cup Bisquick
1/3 cup milk
1/4 cup chopped parsley

Cook vegetables in 1/2 cup boiling salted water 7 min. Add soups, water, celery seeds, and bring to a boil. Add chicken. Mix 1/4 cup Bisquick with water; stir in; cook until thickened. Season. Mix Bisquick, milk, parsley, and drop by spoonfuls on hot mixture. Cook over low heat 10 min. uncovered and 10 min. covered. 4 to 6 servings.

RING AROUND THE CHICKEN

Spread Richer Biscuit dough (p. 22) in well greased 8 or 9″ ring mold. Bake. Turn out on platter. Fill center with chicken a la king. Garnish with parsley.

CHICKEN ENCHILADAS

Show off a little with this touch of old Mexico. Enchiladas are Tortillas dressed up, so first make . . .

TORTILLAS: Mix 1 cup Bisquick and 1/4 cup water. Knead about 1 min. on board lightly dusted with Bisquick. Shape into 8 balls and roll into 5″ circles. Bake very lightly on ungreased griddle. Cool between folds of damp towel (prevents drying). This much you can do ahead.

NOW THEY BECOME ENCHILADAS: Heat oven to 350° (mod.). Brush Tortillas on both sides with melted butter. Cover with 2 cups diced cooked chicken, 3/4 cup cut-up ripe olives, 2 tbsp. chopped onion, 1/4 cup grated sharp cheese. Roll up, place close together in buttered shallow 9″ sq. baking dish. Pour Sauce (below) over rolls, sprinkle with 2 tbsp. chopped onion, 1/4 cup grated sharp cheese. Bake 15 min. 4 servings.

Sauce: Sauté 1 clove garlic, minced, in 1 tbsp. olive oil. Add two 8-oz. cans tomato sauce, 1 cup water, 1 1/2 tsp. chili powder. Heat thoroughly.

CHILI ENCHILADAS

Make Tortillas as above, but instead of the chicken mixture use chili straight from a can. Good!

TORTILLAS ALONE

Novelty for the party bread plate, and very good too, are plain Tortillas. Make as above, warm in melted butter to serve. Serve them flat, roll them to eat.

“Party meals need not un-balance the budget!” Betty Crocker

HAMBURGER TURNOVERS

Inexpensive but so good!

1/2 cup chopped onion
2 tbsp. butter
1 lb. ground beef
1/4 cup Bisquick
1 tsp. salt
1/2 tsp. flavor extender
1/2 tsp. garlic salt
1/2 tsp. sugar
1 cup tomato sauce
1/4 cup sour cream
2/3 cup cream
2 cups Bisquick

Heat oven to 400° (mod. hot). Sauté onion slightly in butter. Add meat; cook about 2 min. Add Bisquick, salt, flavor extender, garlic salt, sugar. Add tomato sauce, sour cream; mix well. Heat. Add cream to Bisquick, stir. Beat 15 strokes. Roll around on cloth-covered board lightly dusted with Bisquick. Knead gently 10 times to smooth up. Roll into two 10″ sq. Cut into eight 5″ sq. Put 1/3 cup filling on half of each sq. Fold over; seal edges with fork. Place on baking sheet. Make slits on top. Brush with butter. Bake 15 to 20 min. Makes 8 turnovers.

SALMON CHEESE SWIRLS

Party lunch or supper, all you need with this is a crisp green salad.

3 tbsp. chopped onion
1/3 cup chopped green pepper
3 tbsp. fat
1 tsp. salt
1/4 cup Bisquick
10 1/2-oz. can condensed cream of celery or mushroom soup
1 1/2 cups milk
7-oz. can salmon, drained and flaked
1 cup cooked peas (8-oz. can)
1 tbsp. lemon juice

Heat oven to 425° (hot). Sauté onion, pepper in hot fat until onion is golden. Blend in salt, Bisquick. Gradually stir in soup, milk. Bring to boil, boil 1 min. Add salmon, peas, lemon juice. Pour into 11×7″ baking dish; top with Cheese Swirls (below). Bake 15 to 20 min. 6 to 8 servings.

CHEESE SWIRLS: Make Biscuit dough (p. 22). Roll into 15×9″ oblong. Spread with 1/2 cup grated cheese. Roll up beginning at wide side. Seal. Cut into 12 slices. Place on HOT salmon mixture.

PARTY TUNA BAKE

2 cups Bisquick
1 cup milk
3 eggs
1/2 tsp. salt
1/8 tsp. pepper
two 7-oz cans tuna, flaked, with oil
1/2 cup grated sharp cheese
1 tbsp. chopped onion
1/4 cup chopped pimiento
1/3 cup chopped celery

Heat oven to 400° (mod. hot). Grease a 9″ sq. or 11×7″ baking dish. Blend Bisquick, milk, eggs, salt, pepper. Beat vigorously 30 seconds. Mix in 1 1/2 cans tuna, 1/4 cup cheese, onion, pimiento, celery. Spread batter in pan. Sprinkle with remaining cheese. Bake 30 to 35 min. Serve with Tuna-Celery Sauce: Heat 1 can cream of celery soup with 1 cup milk, remaining 1/2 can tuna. 8 servings.

World Premiere of Appetizers!

Ideas by the tray-full for exciting new canapés and appetizers start on page 12. There’s nothing newer to serve! Only our home testers have tried them. (Loved them!) Betty Crocker

HAMBURGER-ONION PIE

Delicious as the Swiss dish it’s modeled after. Unique touch . . . cottage cheese!

1 cup Bisquick
1/3 cup light cream
1 lb. ground beef
2 med. onions, sliced
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. flavor extender
2 tbsp. Bisquick
2 eggs
1 cup small curd cottage cheese

Heat oven to 375° (quick mod.). Mix well Bisquick, cream. Knead 10 times on board lightly dusted with Bisquick. Roll dough into a circle to fit 9″ pie pan. Ease into pan; fork edges. Sauté beef, onions until meat has lost color. Add seasonings, Bisquick. Spread in pan. Beat eggs slightly, blend with cottage cheese. Pour over meat. Sprinkle with paprika. Bake 30 min. Cut into wedges. 6 to 8 servings.

SHRIMP SALAD SHORT PIE

Here’s an ideal party luncheon dish! Make your favorite shrimp salad; pile lightly into cooled Short Pie Shell (p. 18). Top with tomato wedges, pitted ripe olives. Cut it in wedges like any pie, and hear the applause!