SUGAR [Illustration] Fine white granulated sugar, unless otherwise specified in recipe. SALT [Illustration] _Cooking_ salt in cloth sacks. It is cheaper and stronger than table salt. CHOCOLATE [Illustration] Unsweetened baking chocolate. If sweet chocolate or bits or pieces are required, recipe will so state. GOLD MEDAL FLOUR [Illustration] Gold Medal “_Kitchen-tested_” Enriched Flour—the country’s most popular brand of all-purpose flour. _Recipes in this book have been perfected for Gold Medal only._ EGGS [Illustration] Large fresh eggs (2 oz.) or equivalent amounts from smaller eggs. MILK [Illustration] Fresh, sweet milk, unless otherwise indicated. BUTTERMILK and SOUR MILK [Illustration] May be used interchangeably. Too old milk has disagreeable flavor! MOLASSES [Illustration] Dark molasses. If black New Orleans molasses is specified, ask grocer for “black strap.” SPICES and FLAVORINGS [Illustration] High quality always, for flavor and dependability. WHEATIES [Illustration] The crispy, whole-wheat flakes nationally known as the “Breakfast of Champions.” ROLLED OATS [Illustration] Either quick-cooking or regular (uncooked). MOIST SHREDDED COCONUT [Illustration] Shredded coconut that’s moist ... either from a can or a package ... or shredded from a fresh coconut. BAKING POWDER [Illustration] Any of the well-known nationally distributed brands of baking powder give good results with the recipes in this book. COFFEE [Illustration] The beverage—not uncooked ground coffee. SHORTENING [Illustration] Any fresh, mild-flavored solid fat ... animal or vegetable, such as those at right. Butter is indicated in certain recipes for flavor. HOW TO PREPARE some special ingredients the quick, easy way! [Illustration: MELTING CHOCOLATE Place it on waxed paper set in bowl over boiling water.] _=or=_ [Illustration: Place it in a small bowl set in a wire strainer over boiling water.] [Illustration: Remove melted chocolate from bowl or paper with rubber scraper.] PREPARING NUTS Some foods look and taste their best if the nuts in them are in big chunks. In others, the nuts should be in smaller pieces. The recipes tell you just how. [Illustration: =Broken Nuts=: It’s quick and easy to break nuts with fingers into about ⅓-inch chunks.] [Illustration: =Cut-Up Nuts=: Cut with scissors (works better than knife) into about ¼-inch pieces.] [Illustration: =Coarsely Chopped Nuts=: Chop with long, straight knife. Hold point against cutting board, chop crisply through spread out nuts—swinging handle around in quarter circle.] =TOAST NUTS=: to be sure they will taste fresh. Heat through in moderate oven. [Illustration: =Finely Chopped Nuts=: Chop same as for Coarsely Chopped, but into finer pieces.]