Betty Crocker of General Mills [Illustration] Our Staff would love to have you visit our colorful new quarters on the fifth floor of the General Mills Building in Minneapolis. [Illustration] [Illustration] We are so proud of our five new kitchens! The Terrace Kitchen, pictured above, is used for general recipe testing and also for the preparation of luncheons to be served to special guests in our Early American Dining Room. We also have a Kamera Kitchen for preparing foods for photography; a striking Polka Dot Kitchen for appliance testing; Tomorrow’s Kitchen for testing new food products and baking methods; and a Products Control Kitchen for the baking tests on our flours, quick mixes, etc. You’ll love our Tasting Bar, where we give recipes critical “taste-tests” to be sure they are perfect! Don’t forget—if you are ever in Minneapolis, you will find a most warm welcome here! [Illustration] [Illustration] [Illustration] _How to Get PERFECT Results from Recipes in this Book_.... [Illustration: =1 Read Recipe Carefully!= Every word of it. And do be _sure_ to see if there’s anything to be done before you start mixing ... like chopping nuts or melting chocolate.] [Illustration: =2 Look at the Pictures!= They give you “know how” you need for every step.] [Illustration: =3 Turn on the Heat!= If the cookies are to be baked immediately after mixing, see that the oven is heated to correct temperature.] [Illustration: =4 Get Your Ingredients Together!= Saves time and steps to have them all in one place.] [Illustration: =5 Collect Utensils, Too!= Gather together all you’ll need ... from the flour sifter to the baking pan.] [Illustration: =6 Measure as Exactly as a Druggist= follows a doctor’s prescription! Two minutes spent measuring carefully may save you hours of grief.] _Cooking success is up to you! If you’ll take pains to measure true, Use Standard cups and spoons all the way. And then level off—it’ll always pay!_ [Illustration: Use squares of paper when sifting, measuring, etc.] [Illustration: Use straight-edged knife for “leveling off.”] [Illustration: =Dry Measuring Cup= has no rim ... 1-cup line is even with top. Use for any dry ingredients or shortening.] [Illustration: =Liquid Measuring Cup= ... has rim above the 1-cup line. Use for measuring any liquid ingredients.] [Illustration: =Graduated Measuring Cups= ... ¼, ⅓, ½, 1 cup. Use for part-cups of any dry ingredients or shortenings.] [Illustration: =Measuring Spoons= ... ¼, ½, and 1 teaspoon, 1 tablespoon. Use for less than ¼ cup of any ingredient.] HERE’S HOW WE MEASURE [Illustration: FLOUR =1= Sift flour through large open sifter (to aerate it) onto square of paper before measuring.]