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Calumet Jelly Layer Cake

A pinch of soda stirred into milk that is to be boiled will keep it from curdling. Salt-To keep salt so it can be easily shaken from the cruet, mix 1 teaspoon of cornstarch with each cup of salt. This will prove effectual. "Calumet" is used to advantage in drop and stiff batters, also sauces, especially for deep fat frying.

Ovens-In all houses the oven should be well scrubbed out after cooking with hot soda water and soap. Any hard substance which is caked on to the baking sheets should be scraped off with an old knife. It is really very simple to have the oven scrubbed out while it is still hot, after baking a joint, etc., and many disagreeable smells are avoided by this practice. For the purpose a long brush such as is used to clean carriage wheels, is useful. With it the back wall of an oven can easily be reached and the danger of burnt hands avoided.

You will always have successful baking if you use Calumet Baking Powder. It is always uniform and always to be depended upon.

In Making Bread or Rolls put a saucepan of boiling water into the oven. The steam will keep the crust smooth and tender.

Much Heavy Cake would be avoided if Calumet Baking Powder were used, because cake baked with Calumet will not fall if the oven door happens to be banged in closing. After Baking a Çake stand the tin directly you take it from the oven on a cloth which has been wrung out of hot water. Leave a few minutes and turn out. The cake will come out without any trouble.

Removing Cake from Pan-If your cake sticks to the pan and threatens to break to pieces when you take it out, turn the pan upside down and lay on the bottom of it, a cloth wrung out of water. After about 5 minutes the cake can be removed without its crumbling to pieces.

If you set a dish of water in the oven when the cake is baking, you will find that there will be no scorching.

When you suspect that your cooking has been scorched because you have neglected it for just one moment too long, lift the vessel holding the food quickly from the fire and stand it in a pan of water for a few minutes. In almost every case the scorched taste will entirely disappear.

To have Custard Pie of an even, nice brown when baked, sprinkle a little sugar over the top just before putting into the oven.

If one has difficulty in making pie crust light and flaky, add one-half teaspoon of "Calumet" to three cups of flour.

By adding a small amount of "Calumet" to omelets, one is assured of a successful dish. Icings are made more fluffy by the addition of "Calumet."