Here is the inside cover (page 2, the cover is counted as page 1) and pages 3, 4 and 5 of the vintage cookbook: Betty Crocker’s Bisquick Party Book that was published in 1957 by General Mills. Pages 4 and 5 are menu ideas, I just included the scan at the bottom.

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.

Betty Crocker’s

Bisquick Party Book

97 gay new ideas and recipes
. . . for coffee time through late T.V. . . .
from appetizers to desserts!

Love giving parties? We all do! And little ones or big ones, they’re much more fun nowadays with the trend toward informal entertaining. Good food and good companionship are shared before a television set or in the kitchen, as often as in the dining room.

It’s a party–whether you set a pretty table with your loveliest china, or serve from trays!

Because Bisquick fits into this modern scene so well, we’ve gathered these inviting new recipes to help you be an even more accomplished hostess. With this book we wish you happier and easier entertaining!

Sincerely, Betty Crocker
1957, GENERAL MILLS, INC.

This is a copy of a full page magazine recipe advertisement from 1958. Recipe is typed below as-is, click the picture to view a larger copy if you like.

Homemade all the way!
Pillsbury Bake-Off Favorites

These two Pillsbury prize winners will make you a praise winner everytime! And no wonder–the whole family loves cake so much more when it’s “Homemade!” From start to finish, you’ll know that your Pillsbury prize-winning cake is going to be just that much better. Tall! Moist! and Tender!

Follow the lead of prize-winning cooks–use Pillsbury’s BEST Flour. The whiter, fresher, smooth-blending flour.

Be a praise winner with the prize-winning flour . . . Pillsbury’s BEST!

Milk Chocolate Queen’s Cake

A Grand National Prize Winner from Ann Pillsbury’s Recipe Exchange
by Virginia Lee Ford, Tulsa, Oklahoma

BAKE at 350° for 40 to 45 minutes
MAKES two 8-inch round layers

Melt . . . 1 bar (1/4 lb.) German’s sweet chocolate or 3 squares (3 oz.) semi-sweet chocolate in
2 tablespoons water in top of double boiler over hot water.

Sift together . . . . 2 1/4 cups sifted Pillsbury’s BEST All Purpose Flour
1 teaspoon salt

Cream . . . 1/2 cup butter or margarine.
Add gradually
1 1/4 cups sugar, creaming well.

Add . . . 3 unbeaten eggs, one at a time, beating well after each.

Stir in . . . 1 teaspoon vanilla and the melted chocolate; mix well.

Dissolve . . . 1 teaspoon soda in
1 cup buttermilk or sour milk*

*Or, combine 1 cup sweet milk and 2 tablespoons vinegar; let stand 5 minutes.

Add alternately with dry ingredients to creamed mixture, beginning and ending with dry ingredients. Blend thoroughly after each addition. (With electric mixer use a low speed.)

Turn . . . into two 8-inch round layer pans, well greased and lightly floured on the bottoms only.

Bake . . . in moderate oven (350°) 40 to 45 minutes. Cool and frost.

MOCHA FROSTING

Cream 1/3 cup butter or margarine. Stir in 1/4 cup cocoa, 1 teaspoon instant coffee, 1 teaspoon vanilla and 1/4 teaspoon salt. Blend in 1 pound (4 to 4 1/4 cups) sifted confectioners’ sugar and 7 to 8 tablespoons hot milk until of spreading consistency. If necessary, thin with a few drops more milk.

I love old magazine advertisements like this, they are full of color and character. This page has no date anywhere, but judging by the pictures on the other side, I’d say 1940s or 1950s. The recipe below was to compliment a “Chocolate Holiday Cake” which was on the back of the boxes of Baker’s Chocolate you bought.

Recipe is typed below as-is, you can click the picture to view a larger size if you like.

SPECIAL-OCCASION FROSTING

3 squares Baker’s Unsweetened Chocolate
1 1/2 cups sifted confectioners’ sugar
2 tablespoons hot water
1 egg
4 tablespoons softened butter

Melt chocolate in double boiler. Remove from boiling water; add sugar and water and blend. Add egg and beat well. Then add butter, a tablespoon at a time, beating thoroughly after each amount.

This recipe makes 1 1/2 cups frosting, or enough to cover tops and sides of two 8- or 9-inch layers, or top and sides of 8x8x2-inch cake (generously), or top and sides of 10x10x2-inch cake.

NOTE: For a more generous frosting, double above recipe.

For almost 200 years the Walter Baker folks have been developing quality chocolate products. No wonder good cooks say: Any chocolate food worth making is worth making with Walter Baker’s Premium No. 1 Chocolate.

Here are pages 60, 61, 62, 63, and 64 from the vintage cookbook “Kate Smith chooses her 55 Favorite Ann Pillsbury CAKE RECIPES”. Pages 63 and 64 are just the index so only the scan is provided below. There’s also a scan of the inside back cover and the back cover. This cookbook was published in 1952 by Pillsbury Mills, Inc. Kate Smith was a popular singer and radio personality with a career that began in the 1930s.

You can view all the pages in this cookbook by visiting this category: 55 Favorite Cake Recipes: Kate Smith, just click a page title to view that section. There are scans of the pages included below, you can click the image to view a larger copy.

Cake Ingredients and How To Measure

Flour–Always sift flour once before measuring, then spoon flour lightly into cup and level top by scraping with edge of spatula. Never pack flour in cup.

Sugar–If sugar is lumpy, sift before measuring. Brown sugar may be pressed through a coarse sieve and measured by packing firmly in cup. Store brown sugar in the bread box or keep half an apple or slice of fresh bread in the brown sugar can to keep it moist. Confectioners’ sugar should always be sifted before measuring.

Shortening–Be sure to use high-quality shortening. Shortening may be measured in two ways. It may be packed firmly into cup or spoon measures and leveled by scraping with edge of spatula. Shortening may also be measured by the water displacement method. For instance–to measure 1/2 cup shortening, fill a measuring cup to the 1/2 cup level with water. Add shortening until the water level reaches the 1 cup mark, then pour off water.

Salt–The most accurate measuring and the highest-quality ingredients cannot assure satisfying flavor without salt.

Liquids–all liquids should be at room temperature when used unless otherwise specified in the recipe. A glass measuring cup marked off in quarters and thirds is useful for measuring liquids. For accurate measurements, read at eye level.

Buttermilk and sour milk may be used interchangeably. If sour milk is not available, add 1 tablespoon lemon juice or vinegar to 1 cup sweet milk; let stand 5 minutes.

Eggs–Because eggs vary in size, it is advisable to use cup measurements for yolks or whites when recipes require four or more eggs. Eggs beat much better if allowed to stand at room temperature several hours before they are used.

Baking Powder–There are two common types of baking powders: double-acting and single-acting. Double-acting–or SAS-phosphate–is in more general use. It yields a small amount of its gas when combined with liquid and the remainder when the batter is exposed to heat. Single-acting–or tartrate–reacts when liquid is added, and the gas expands when heated.

The recipes in this book call for double-acting baking powder unless otherwise specified. If you use single-acting baking powder, substitute 1 1/2 teaspoons for each teaspoon of double-acting listed in recipe.

Soda–it is generally advisable to sift soda with the dry ingredients.

Chocolate–Always melt chocolate over hot water–in a pan, bowl, or on a piece of aluminum foil. Cool before using. It is not necessary to cut chocolate into small pieces before melting.

Cocoa–When substituting cocoa for chocolate, use 1/4 cup cocoa plus 2 teaspoons shortening for each ounce (1 square) of chocolate.

Dates, Raisins, and Other Dried Fruits–Cut dates and other sticky fruits with wet or greased scissors.

Nuts–Chopping: Nuts may be chopped by cutting with a long knife on a cutting board, using a chopping bowl and chopper, a mechanical nut chopper, or crushing with a rolling pin.

Nuts–Blanching: To blanch nuts, cover with boiling water and let stand until skins wrinkle–about 3 minutes. Drain and plunge into cold water. Rub with fingers or the dull side of knife to remove the skins.

Nuts–Toasting: To toast nuts, spread in shallow pan with a small amount of butter or shortening. Place under broiler for a few minutes to brown, stirring occasionally.

Here is page 59 (and part of page 60) from the vintage cookbook “Kate Smith chooses her 55 Favorite Ann Pillsbury CAKE RECIPES”. This was published in 1952 by Pillsbury Mills, Inc. Kate Smith was a popular singer and radio personality with a career that began in the 1930s.

You can view all the pages in this cookbook by visiting this category: 55 Favorite Cake Recipes: Kate Smith, just click a page title to view that section. There is a scan of the page included below, you can click the image to view a larger copy.

Measurements and Equivalents

Dash . . . less than 1/8 teaspoon
3 teaspoons . . . 1 tablespoon
4 tablespoons . . . 1/4 cup
5 1/3 tablespoons . . . 1/3 cup
16 tablespoons . . . 1 cup–8 ounces
2 cups . . . 1 pint–16 ounces
4 cups . . . 1 quart–32 ounces

4 3/4 cups sifted Pillsbury Sno Sheen Cake Flour . . 1 pound
1 pound granulated sugar . . . 2 1/4 cups
1 pound brown sugar . . . 2 cups
1 pound sifted confectioners’ sugar . . . 4 cups (approx.)
1 pound butter or shortening . . . 2 cups
1 square chocolate . . . 1 ounce
1/4 cup cocoa and 2 teaspoons shortening . . . 1 oz. or 1 square chocolate
1 cup eggs . . . . 5 medium eggs
1 cup egg whites . . . 7 to 9 medium eggs
1 cup egg yolks . . . 12 to 14 medium eggs
1 pound unpitted dates . . . 1 3/4 cups
1 pound pitted dates . . . 2 1/2 cups
1 pound nuts . . . 4 cups chopped (approximately)
1 medium lemon . . . 3 tablespoons juice (approximately)
1 medium orange . . . 1/3 cup juice (approximately)
1/2 pint whipping cream . . . . 2 cups whipped cream

Oven Temperatures

Very Hot . . . 500° F. / 475° F.
Hot . . . 450° F. / 425° F.
Moderately Hot . . . 400° F.
Moderate . . . 375° F. / 350° F.
Slow . . . 325° F. / 250° F.

Here are pages 56 and 57 from the vintage cookbook “Kate Smith chooses her 55 Favorite Ann Pillsbury CAKE RECIPES”. This was published in 1952 by Pillsbury Mills, Inc. Kate Smith was a popular singer and radio personality with a career that began in the 1930s.

You can view all the pages in this cookbook by visiting this category: 55 Favorite Cake Recipes: Kate Smith, just click a page title to view that section. There is a scan of the page included below, you can click the image to view a larger copy.

Cake Decorating

Decorating cakes is fun, for it gives you a chance to add your own individual touch. Here are only a few of the possibilities. You might start with these–then let your imagination roam!

THIS IS THE WAY TO MAKE A DECORATING TUBE: If you do not have a metal or plastic decorating tube, one may be made from heavy waxed paper, parchment or glazed paper. Cut in 19x15x12-inch triangle. Fold into cone and roll down point at wide end until top is level. Make as many cones as there will be tints of frosting.

Plan design in advance and mark it off lightly with a toothpick. For dots, lines and stem designs, just cut off tip of cone. For leaf design, cut tip into V-shape.

To tint frosting, add food coloring sparingly by drops. See ornamental frosting, page 48.

THIS IS THE WAY TO TINT COCONUT: Dilute a few drops of food coloring in a small amount of water. Sprinkle over shredded coconut; toss lightly until blended.

To toast coconut, sprinkle in shallow pan and place in heated oven until golden brown.

Holiday Cake Designs

BIRTHDAY

Candy Stick Birthday Cake: See page 19.

Children’s Birthday Cake: Dip animal crackers in melted sweet or semi-sweet chocolate. Arrange in circle around top edge of frosted cake. Place candles inside circle.

CHRISTMAS

Arrange red and green gumdrops (or candied red cherries and green citron) in wreath design around top edge of white frosted cake–or arrange in a Christmas tree design. Decorate cake plate with holly or small evergreens.

VALENTINE’S DAY

Arrange small red cinnamon candies in heart design on top of white or pink frosted cake–an arrow might run through the heart. Or bake any of the 8-inch layer cakes in heart-shaped layer pans; frost with white frosting and sprinkle with pink-tinted coconut. Serve on a lacy doily.

ST. PATRICK’S DAY

Place green gumdrops in a shamrock design on top of white frosted cake–or cover top and sides of cake with green-tinted coconut.

EASTER

Tint coconut pale green, sprinkle over top of white frosted cake. Arrange varicolored jelly beans in coconut. Or tint coconut pale yellow and sprinkle over top and sides of cake; arrange small spring flowers around edge of cake plate.

HALLOWEEN

Frost chocolate cake with orange frosting or orange cake with chocolate frosting. Make a “pumpkin face” on top of cake with candy corn or gumdrops. Or use decorating tube and make a witch, cat or other Halloween design.

Here is page 58 from the vintage cookbook “Kate Smith chooses her 55 Favorite Ann Pillsbury CAKE RECIPES”. This was published in 1952 by Pillsbury Mills, Inc. Kate Smith was a popular singer and radio personality with a career that began in the 1930s.

You can view all the pages in this cookbook by visiting this category: 55 Favorite Cake Recipes: Kate Smith, just click a page title to view that section. There is a scan of the page included below, you can click the image to view a larger copy.

This is the Easy Way to Freeze Cakes

Cakes–baked and ready to serve–may be frozen and stored in your freezer. They’ll be just as fresh and tasty when taken out of the freezer as when you put them in. Freeze in family-size portions–this will eliminate having stale cake on hand. And bake on “slack” days so you’ll have cakes when needed.

Types of Cakes to Freeze: Any of the cakes in this booklet may be frozen satisfactorily. Results are best if cakes are baked and cooled thoroughly before being frozen. Freeze cakes unfrosted or frosted with one of the uncooked frostings on pages 45 to 49 or with caramel or fudge frostings on pages 52 and 53.

Packaging: Proper packaging is essential to satisfactory freezing of cakes. If properly wrapped, cakes may be stored up to 3 or 4 months in freezer.

Materials: Wrapping materials should have the following characteristics:

1. Moisture-vapor-proof.
2. Strong and tough.
3. Odorless and tasteless.
4. Easy to handle, seal and label.

Aluminum foil, polyethylene and pliofilm, easily obtainable at your hardware or department store, are among the best.

Wrapping: Foods should be wrapped very tightly. The “druggists’ wrap” is the easiest way to make tight folds and a close wrap. Except for aluminum foil, which is self-sealing, use freezer tape to seal. Cakes may be wrapped before or after freezing. Frosted cakes are more easily wrapped when frozen.

Thawing: Thaw in original wrapping to prevent moisture from forming on surface. Two hours at room temperature or a few minutes in a slow oven are sufficient for thawing. (Do not thaw frosted cakes in oven.)

Here are pages 54 and 55 from the vintage cookbook “Kate Smith chooses her 55 Favorite Ann Pillsbury CAKE RECIPES”. This was published in 1952 by Pillsbury Mills, Inc. Kate Smith was a popular singer and radio personality with a career that began in the 1930s.

You can view all the pages in this cookbook by visiting this category: 55 Favorite Cake Recipes: Kate Smith, just click a page title to view that section. There is a scan of the pages included below, you can click the image to view a larger copy.

Fillings

Place a luscious, smooth filling between two layers of cake, and you give your cake an entirely different appearance and flavor. Here are several of our favorite fillings.

Cream Filling

A perfect filling for Boston cream pies. And delicious, too, between two layers of chocolate cake.

Fills two 8 or 9-inch layers.

Heat . . . 1 cup milk. Add
2 tablespoons butter.

Combine . . . 1/3 cup Pillsbury’s Best Enriched Flour
1/4 teaspoon salt
1/3 cup sugar

Add . . . 1/2 cup cold milk and stir until smooth. Add to hot milk; stir constantly until thick.

Blend in . . . 2 slightly beaten egg yolks, to which a little of hot mixture has been added. Cook about 2 minutes, stirring constantly. Cover; cool.

Add . . . 1 teaspoon vanilla.

Lemon Filling

Serve the lemon or lime fillings between two layers of white cake, pineapple with the pineapple cake on page 33.

Fills two 8 or 9-inch layers.

Blend together 1/4 cup cornstarch
1/4 teaspoon salt
2/3 cup sugar

Add . . . 1 cup water and mix well. Cook over direct heat until thick, stirring constantly.

Beat . . . 1 egg yolk slightly. Add a little of hot mixture, then return to mixture in saucepan.

Cook . . . over low heat about 2 minutes, stirring constantly. Remove from heat.

Add . . . 3 tablespoons lemon juice
1 tablespoon grated lemon rind. Cool.

LIME FILLING

Prepare Lemon Filling, substituting 3 tablespoons lime juice and 1 tablespoon grated lime rind for lemon juice and rind. Add 2 drops green food coloring.

PINEAPPLE FILLING

Prepare Lemon Filling, decreasing lemon juice to 2 teaspoons and substituting 1/2 cup crushed pineapple (well drained) for lemon rind.

Chocolate Whipped Cream

Delicious as a filling and frosting for jelly roll–just as good on top of a wedge of cake. And so easily made!

Combine . . . 1/2 cup sugar
1/4 cup cocoa
1/8 teapsoon salt
1/2 teapoon vanilla
1/4 teaspoon peppermint extract (if desired)

Blend in . . . 1 1/2 cups whipping cream. Chill 1 hour.

Beat . . . with rotary beater until stiff.