## The Project Gutenberg eBook of Betty Crocker's Bisquick Cook Book: 157 Recipes and Ideas

This ebook is for the use of anyone anywhere in the United States and most other parts of the world at no cost and with almost no restrictions whatsoever. You may copy it, give it away or re-use it under the terms of the Project Gutenberg License included with this ebook or online at www.gutenberg.org. If you are not located in the United States, you will have to check the laws of the country where you are located before using this eBook.

Title: Betty Crocker's Bisquick Cook Book: 157 Recipes and Ideas

Author: Betty Crocker

Release date: August 3, 2020 [eBook #62841]
Most recently updated: October 18, 2024

Language: English

Credits: Produced by Stephen Hutcheson, Lisa Corcoran and the Online
Distributed Proofreading Team at https://www.pgdp.net

*** START OF THE PROJECT GUTENBERG EBOOK BETTY CROCKER'S BISQUICK COOK BOOK: 157 RECIPES AND IDEAS ***

# Betty Crocker’s
Bisquick
Cook Book

157 Recipes and Ideas
from Betty Crocker
of General Mills

© 1956 GEN. MILLS INC.

2

“You do so many nice special things for the family more often, because you start so far ahead with Bisquick!”

Betty Crocker of General Mills

These and other recipes are also on the Bisquick box.

PANCAKES

Beat 2 cups Bisquick, 1 egg, 1⅔ cups milk with rotary beater until well blended. Pour batter onto heated griddle. Turn pancakes when bubbles appear. Makes about 18 4″ pancakes. For thinner pancakes use 2 cups milk.

MUFFINS

Heat oven to 400° (mod. hot). Blend together 2 tbsp. sugar, 1 egg, ¾ cup milk, 2 cups Bisquick. Then beat vigorously 30 seconds. For richer batter, add 2 tbsp. more sugar, 2 tbsp. melted shortening or salad oil. Fill 12 well greased muffin cups ⅔ full. Bake 15 min.

WAFFLES

Beat 2 cups Bisquick, 1⅔ cups milk, 1 egg, 2 tbsp. salad oil or melted shortening with rotary beater until well blended. Spoon onto hot waffle baker. Makes 2 large or 6 small.

COFFEE CAKE

Make Muffin batter. Spread into greased 9″ round layer pan or 8 or 9″ square pan. Sprinkle with mixture of: 2 tsp. cinnamon, ¼ cup sugar, 2 tbsp. Bisquick, 2 tbsp. soft butter. Blend with fork until crumbly. Bake 20 to 25 min.

DUMPLINGS

Mix 2 cups Bisquick, ¾ cup milk well with fork. Drop tablespoonfuls gently onto boiling stew. Cook over low heat 10 minutes, uncovered and 10 minutes covered. Let stew bubble gently. Makes 10 to 12.

3

## HOW TO MAKE GOOD BISCUITS

HEAT OVEN TO 450° (HOT)

Add ⅔ cup milk all at once to 2 cups Bisquick. Stir with fork into a soft dough.

Beat dough 15 strokes. It will be stiff and sticky.

Roll dough around on cloth-covered board lightly dusted with Bisquick to prevent sticking.

Knead gently 8 to 10 times to smooth up dough.

Roll ½″ thick. Biscuits double in size in baking. Dip cutter in Bisquick. Cut close together to save rerolling.

Bake on ungreased shiny baking sheet 10 to 15 min.; close together for soft sides, 1″ apart for crusty sides. Makes 12 2″ biscuits.

FRUIT SHORTCAKE

Add ¾ cup cream (or ½ cup milk plus ¼ cup melted butter), to 2 cups Bisquick. Add 2 tbsp. sugar, if desired. Proceed as for biscuits except cut into six 3″ shortcakes.

4

## What’s for Dinner?
HOT BREADS

How to be Famous at Home—serve tender fragrant hot breads with your dinner. Betty Crocker

### DINNER BISCUITS

Just a bit richer.

Make Biscuits (p. 3)—except add ¼ cup soft butter or shortening or 3 tbsp. salad oil to Bisquick before mixing.

HERB BISCUITS

Make Biscuits (p. 3)—except mix ¼ tsp. nutmeg, ½ tsp. crumbled dry sage, 1¼ tsp. caraway seeds with Bisquick. Good with muffins, too.

CHEESE BREAD

Wonderful warm, sliced ½″ thick.

1 egg, beaten
1½ cups milk
3¾ cups Bisquick
¾ cup grated sharp cheese

Heat oven to 350° (mod.). Blend all together. Beat 30 seconds, until well blended. Pour into well greased, waxed paper-lined 9x5x2½″ loaf pan. Bake 1 hr. When serving cold, slice thin.

### CRANBERRY MUFFINS

Mix ¾ cup raw cranberries (cut in halves or quarters) and ½ cup confectioners’ sugar. Let stand ½ to 1 hr. Then fold into Muffin batter (p. 2). Bake.

### BUTTERMILK BISCUITS

Make Biscuits (p. 3)—except use ¾ cup buttermilk for liquid.

CORN STICKS OR MUFFINS

Heat oven to 450° (hot). Make Muffin batter (p. 2)—except substitute ¾ cup corn meal for ¾ cup Bisquick. Bake 15 min. in greased muffin or corn stick pans. Bake it in a round layer pan and you’ve got corn bread.

### SO NICE TO COME HOME TO

Old-fashioned Beef Stew
Hot Biscuits (p. 3)
(or any hot bread on this page)
Cabbage-Radish Slaw
Pineapple Upside-down Cake (p. 18)

### BUTTER STICKS

Different and delicious. (Pictured on inside of back cover.) Make Biscuit dough (p. 3). Roll into 10x6″ rectangle. Cut in half lengthwise. Cut each half into 12 strips. Melt ⅓ cup butter; pour half of it into 13x9½x2″ oblong pan. Place strips in pan. Pour remaining butter over tops. Bake.

Neat Trick: Make same as Butter Sticks—except cut in squares, triangles, rounds. Or use your cooky cutters and have fun.

### QUICK PARKERHOUSE ROLLS

Look like rolls—taste like biscuits.

Make Biscuit dough (p. 3). Roll ¼″ thick. Cut with 2½″ cutter. Butter lightly and fold in half. Place close together in ungreased round layer pan or square pan. Bake 10 min.

5

## MAIN DISHES

Big-hearted dishes ... bright and cheerful! Betty Crocker

### CHICKEN POT PIE

¼ cup chicken fat or butter
¼ cup Bisquick
1½ tsp. salt
¼ tsp. pepper
2 cups chicken stock
⅔ cup cream
3 to 4 cups chicken (large pieces)

Heat oven to 450° (hot). Heat chicken fat; blend in Bisquick, salt, pepper. Take from heat. Stir in chicken stock, cream, chicken. Bring to boil; boil 1 min., stirring constantly. Pour into oblong baking dish. Cover with Chicken or Meat Pie topping (p. 6). Bake 15 min. 4 to 6 servings.

#### DOUBLE CHICKEN POT PIE

Multiply the chicken flavor by adding 3 to 4 tbsp. chicken fat to Bisquick when making topping.

FAVORITE PORK AND DUMPLINGS

6 pork steaks or chops
1 med. onion, thinly sliced
¼ cup water

Brown meat in deep skillet or heavy kettle. Season with salt and pepper; add onion and water. Cover skillet; simmer until meat is tender (40 to 50 min.). Add 1½ to 3 cups water. Make Dumplings (p. 2). Drop dumplings on top of hot mixture. Cook. Thicken liquid with Bisquick for gravy. Season. 6 servings.

Color Note: Add ¼ cup chopped parsley or chives to dumplings.

SALMON RABBIT PIE

1-lb. can salmon, drained, boned, and flaked
1 cup cooked peas (8-oz. can), drained
2 tbsp. finely chopped green pepper
1 cup grated cheese (¼ lb.)
½ cup milk
2 tbsp. mayonnaise
⅓ cup milk
1 cup Bisquick

Heat oven to 450° (hot). Mix salmon, peas, green pepper; spread in greased 10x6” baking dish. Blend cheese, ½ cup milk; pour over salmon. Mix mayonnaise, ⅓ cup milk, Bisquick with fork. Drop with spoon on salmon mixture. Bake 10 to 15 min., until browned. 6 servings.

CORN AND SHRIMP CASSEROLE

⅓ cup chopped green pepper
2 tbsp. finely chopped onion
2 tbsp. fat
2 tbsp. Bisquick
1 tsp. salt
¼ tsp. pepper
2 cups cream-style corn (no. 303 can)
1 egg, slightly beaten
1½ cups cleaned raw or cooked shrimp

Heat oven to 450° (hot.) Sauté green pepper and onion in hot fat. Blend in Bisquick, salt, pepper. Add corn. Stir until mixture boils. Take from heat; gradually stir mixture into egg. Add shrimp; pour into greased 1½-qt. baking dish. Cover with Meat Pie topping (p. 6). Bake 15 min. 4 to 6 servings.

6

### SUNDAY DINNER ON SATURDAY NIGHT

Oven-Crisp Chicken and Biscuits
Broccoli with Lemon Butter
Tomato-Cucumber Salad
Strawberry Glacé Short Pie (p. 9)
Coffee

OVEN-CRISP CHICKEN AND BISCUITS

Biscuits and chicken baked together.

1 cup Bisquick
2 tsp. each salt and paprika
¼ tsp. pepper
½ cup shortening (half butter)
1 cut-up frying chicken

Heat oven to 425° (hot). Mix Bisquick, seasonings in paper bag. Melt shortening in oven in 13x9½x2″ oblong pan. Shake pieces of chicken in a bag a few at a time to coat thoroughly. Lay chicken, skin side down, in single layer in hot shortening. Bake 45 min.

Make Biscuits (p. 3). Turn chicken and push to one side in pan; set biscuits in single layer on other side. Bake another 15 min., or until biscuits are lightly browned and chicken tender. 4 servings.

To make gravy, remove chicken and biscuits to serving platter. Add 2 tbsp. Bisquick (saved from dredgings) to drippings in pan. Cook over low heat until mixture is smooth and bubbly. Take from heat; gradually stir in about 1½ cups hot water. Boil 1 min.

### TUNA BROCCOLI CASSEROLE

Broccoli right in your biscuits!

1 pkg. frozen broccoli
7-oz. can tuna, drained and broken
10½-oz. can cream of mushroom soup
½ cup milk
dash salt

Heat oven to 450° (hot). Cook broccoli until almost tender. Snip off enough buds to make 1/4 cup (save for biscuits). Cut rest into bite-sized pieces, place in greased 9″ square pan. Sprinkle with tuna. Mix soup, milk, salt; pour over tuna. Make Broccoli Biscuit dough (see below) and drop with teaspoon over mixture. Bake 15 min. 6 servings.

#### BROCCOLI BISCUITS

Make Biscuits (p. 3)—except stir ¼ cup cooked broccoli buds into Bisquick before adding milk.

### CRISPY FRIED FISH

You never tasted fish so crisp and good. It’s the Bisquick that does it. (Pictured on cover.)

Place 6 serving-sized fish fillets in shallow pan. Add buttermilk to cover and 1 tsp. salt for each pound of fish. Let stand about ½ hr. Drain. Dip each fillet in Bisquick. Fry quickly in ¼ cup hot fat (part butter) until well browned and slightly crisp on one side; turn and repeat on second side. 6 servings.

### CHICKEN OR MEAT PIE

Heat oven to 450° (hot). Make Biscuit dough (p. 3). Pat or roll to fit top of baking dish. (Half recipe fits 8″ dish.) Cut 2 or 3 slits in center. Place on hot cooked mixture. Bake about 15 min.

7

FRITTERS

To go with fried chicken ... as prepared by southern cooks. And try the fruit fritters for dessert. (Pictured on inside of back cover.)

2 cups Bisquick
⅔ cup milk
1 egg
2 cups fruit or cooked vegetables (such as corn kernels, cut-up pineapple, peaches, etc.), drained

Mix Bisquick, milk, egg, until well blended (batter will be lumpy). Stir in fruit or vegetables. Drop by small teaspoonfuls into deep hot fat (360 to 375°). Turn and fry until golden brown on both sides. Drain on absorbent paper. Makes about 2 doz.

### BISQUICK NOODLES

A new easier way to make real homemade noodles.

Work 1 cup Bisquick into 1 egg, beaten. Roll and stretch dough to paper thinness. Cut into 1½″ squares or regular noodle strips. Cover lightly with towel and let dry about 6 hr. or overnight until brittle. Drop into simmering broth or thin gravy. Cover and cook gently about 15 min., or until tender. 4 to 6 servings.

Breading meat, chicken, sea food, or fish.

Simply coat with Bisquick. Or dip in Bisquick, then slightly beaten egg, then Bisquick. Flavor with onion or garlic or celery salt, or your favorite seasonings.

MEXICAN DINNER

Perfect corn bread batter, and so easy now.

1 cup chopped onion
2 tbsp. fat
1 lb. ground beef
1 tsp. salt
½ tsp. chili powder
1 tbsp. Worcestershire sauce
10½-oz. can tomato soup
1 cup water

Heat oven to 450° (hot). Brown onion in hot fat; add meat and brown until crumbly. Add seasonings, soup, and water; bring just to boiling, stirring occasionally. Pour Corn Bread Batter over meat in skillet. Bake 20 min. 6 to 8 servings.

Corn Bread Batter: Mix well with fork ¾ cup Bisquick, ¾ cup corn meal, ½ tsp. salt, 1 egg, ¾ cup milk.

### BATTER FRIED SHRIMP

(Pictured on inside of back cover.)

1 egg, slightly beaten
¼ cup water
½ cup Bisquick
¼ tsp. salt, if desired
12-oz. box frozen shrimp (about 17) or fresh shrimp

Mix egg, water. Beat in Bisquick, salt. Peel shell from shrimp, leaving last section and tail intact. Cut a slit through center back without severing either end; remove black line. Dry shrimp; dip in batter; fry in deep hot fat (375°) 1½ to 2 min., until golden brown. Drain shrimp on absorbent paper. Serve with tartar sauce or cocktail sauce.

8

## What’s for Dinner?
DESSERTS

Glamorous desserts to do easily! Find more under “Company’s Coming” and “For Lunch or Supper.” Betty Crocker

### SUNDAE SHORT PIE

Like “French Pastry” crust, rich and cooky-crisp. Fill cooled shell with ice cream, top with fresh or frozen fruit.

#### SHORT PIE

1 cup Bisquick
¼ cup soft butter (½ stick)
3 tbsp. boiling water

Heat oven to 450° (hot). Put Bisquick and butter in 9″ pie pan. Add boiling water and stir vigorously with fork until dough forms a ball and cleans the pan. Dough will be puffy and soft. With fingers and heel of hand, pat evenly into pie pan, bringing up dough to edge of pan. This may seem skimpy but will not be when baked. Flute edges, if desired. Bake 8 to 10 min.

### PEACH PINWHEELS

2 tbsp. Bisquick
1 cup sugar
½ tsp. cinnamon
1 cup water
1 tbsp. lemon juice
4 cups sliced fresh peaches

Heat oven to 425° (hot). Mix all together. Pour into 11½x7½x1½″ oblong baking dish. Top with Pinwheels. (See recipe below.) Bake 25 min. Serve warm with cream. 8 to 10 servings.

#### PINWHEELS

Make ½ recipe Fruit Shortcake dough (p. 3). Pat into 6″ square; spread with 1 tbsp. soft butter. Sprinkle with 2 tbsp. sugar, ¼ tsp. cinnamon, 3 tbsp. chopped nuts. Roll as for jelly roll; moisten edge; and press to seal. Cut into 8 to 10 slices.

### FRUIT SHORT PIE COBBLER

2 tbsp. Bisquick
1 cup sugar
½ tsp. cinnamon
1 cup water
1 tbsp. lemon juice
4 cups fresh blueberries, peaches, or cherries

Heat oven to 425° (hot). Mix ingredients. Pour into 11½x7½x1½″ oblong baking dish. Make Short Pie dough above. Divide in 8 parts. Pat into 3½″ squares to cover fruit mixture. Bake 25 min. Serve warm with cream.

### HOT FUDGE PUDDING

The chocolate sauce you love bakes on the bottom. (Pictured on inside of back cover.)

1½ cups Bisquick
½ cup sugar
½ to 1 cup chopped nuts
½ cup milk
½ cup brown sugar (packed)
1½ cups boiling water
6-oz. pkg. semi-sweet chocolate pieces

Heat oven to 350° (mod.). Mix Bisquick, sugar, nuts, milk. Turn batter into greased 2-qt. baking dish. Sprinkle with brown sugar. Pour water over chocolate pieces. Let stand 1 or 2 min. until chocolate melts, then stir until blended. Pour over batter. Bake 40 to 45 min. Let stand 5 min. to cool slightly. During baking, the pudding will rise to the top of the dish and sauce will form at the bottom. Invert servings on plates, dip sauce over each. Serve with cream. 6 to 8 servings.

9

## Company’s coming
Luncheon for the girls

### CHEESE SOUFFLÉ

Stands up and stays up as hundreds of homemakers have discovered! (Pictured on inside of back cover.)

¼ cup Bisquick
½ tsp. dry mustard
1 cup milk
1 cup grated cheese
3 eggs, separated
¼ tsp. cream of tartar

Heat oven to 350° (mod.). Mix Bisquick, mustard in saucepan. Add small amount of milk to make paste, then rest of milk gradually. Bring to boil; boil 1 min., stirring constantly. Stir in cheese; take from heat. Stir into slightly beaten egg yolks. Beat egg whites and cream of tartar until stiff enough to hold soft peaks. Fold into cheese mixture. Bake in ungreased 1½-qt. baking dish, set in pan of hot water, 50 to 60 min. or until silver knife inserted near center comes out clean. 4 to 6 servings.

#### SALMON, TUNA, OR CHICKEN SOUFFLÉ

Try 1 cup salmon or tuna, or 1½ cups cut-up cooked chicken, in place of cheese. Add 1 tbsp. lemon juice, 1 tsp. grated onion.

ASPARAGUS SHORTCAKE

Make 6 individual shortcakes (see directions for Fruit Shortcake, p. 3). Split, butter, and put together with asparagus spears. Pour hot Cheese Sauce (p. 16) over top. Garnish with crisp bacon strip or sprig of parsley. 6 servings.

When Tomatoes are Ripe: Substitute a slice of fresh tomato for the asparagus.

STRAWBERRY GLACÉ SHORT PIE

An elegant filling for a glamorous crust. (Pictured on cover.)

1 qt. strawberries
1 cup water
1 cup sugar
3 tbsp. cornstarch

Wash, drain, and hull strawberries. For glaze, simmer 1 cup of the berries with ⅔ cup water until berries start to break up (about 3 min.). Blend sugar, cornstarch, remaining ⅓ cup water; stir into boiling mixture. Boil 1 min., stirring constantly. Cool. Pour remaining 3 cups of berries into baked Short Pie (p. 8). Cover with glaze. Refrigerate until firm ... about 2 hr. Top with whipped cream or ice cream.

### RING-TOPPED CHICKEN SHORTCAKES

Heat oven to 450° (hot). Make Biscuit dough (p. 3). Pat or roll out ¼″ thick. Cut half the dough with biscuit cutter; half with doughnut cutter the same size. Place on baking sheet. Bake 10 to 15 min. Butter plain rounds and cover with Creamed Chicken (p. 16). Set biscuit rings on top and drop spoonful of red jelly into each hole. Garnish with parsley. 8 servings.

### DATE VELVET CRUMB CAKE

Bring 6½-oz. pkg. dates, cut-up (about 1 cup) and 1 cup water to rolling boil; boil 1 min., stirring constantly. Set aside while mixing Velvet Crumb Cake batter (p. 12). Add ¾ cup date mixture to batter and beat ½ min. Pour into pan. Bake 35 min. Cool slightly; spread with remaining date mixture. Top with chopped nuts.

10

## For brunch or kaffee klatch

You wrote us your ideas, we developed the recipes, and hundreds of homemakers helped us test them! Betty Crocker

DOUGHNUTS

Light, tender doughnuts made with Bisquick!

2 cups Bisquick
¼ cup sugar
⅓ cup milk
1 tsp. vanilla
1 egg
¼ tsp. each cinnamon and nutmeg, if desired

Heat fat to 375°. Mix ingredients until well blended. Turn onto lightly floured surface and knead about 10 times. Roll out ⅜″ thick. Cut with floured doughnut cutter. Fry in hot fat until golden brown, about 1 min. to a side. Take from fat and drain on absorbent paper. Makes about 12 doughnuts.

SWEDISH PANCAKES

“Old country” flavor without old-time fussing.

1¼ cups Bisquick
2 cups milk
3 eggs
¼ cup butter, melted

Beat together until blended. Lightly grease a 6 or 7″ skillet. Spoon about 3 tbsp. batter into hot skillet and tilt to coat bottom of pan. Cook until small bubbles appear on surface. Loosen edges with spatula, turn pancake gently and finish baking on other side. Lay on towel or absorbent paper; place in low oven to keep warm. Spread each with sugar, jam, applesauce, or whipped cream, etc. and roll up like jelly roll. Serve warm. Makes about 15.

BREAKFAST RING

Heat oven to 400° (mod. hot). Shape Biscuit dough (p. 3) into 12 balls. Melt ⅓ cup butter and pour about 3 tbsp. of it into a 9″ ring mold. Sprinkle with 3 tbsp. brown sugar, 12 cherries (candied or maraschino), and ¼ cup nuts. Roll balls in rest of melted butter, then in mixture of ½ cup sugar, 1 tsp. cinnamon, 3 tbsp. chopped nuts. Place in ring mold. Bake 25 to 30 min. Take from pan while warm.

COLONIAL JELLY STACK

Make Pancake batter (p. 2). Pour about ½ cup batter onto heated griddle for each pancake. Place 1 pancake on warm plate and spread generously with soft butter and jelly. Top with second pancake. Spread and repeat until they are 6 high. Sprinkle with confectioners’ sugar. Cut stack into wedges. Serve hot. 6 servings.

Neat Trick: To keep pancakes hot until all are baked, place between folds of towel in warm oven.

### SUNDAY BRUNCH

Fruit Compote
Colonial Jelly Stack
Broiled ham, bacon, or sausages
Coffee

11

A clever twist of your biscuit dough, a dab of something sweet, you’ve baked warm, breakfasty treats like these. Betty Crocker

### STREUSEL RIBBON COFFEE CAKE

Heat oven to 400° (mod. hot). Make Coffee Cake batter (p. 2). Spread half in greased and floured 10x6″ oblong pan. Sprinkle with half of Streusel Topping. Top with rest of batter, then rest of streusel. Bake 20 to 25 min.

Streusel Topping: Mix ½ cup brown sugar (packed), 2 tsp. cinnamon, 2 tbsp. Bisquick, 2 tbsp. melted butter, ½ cup chopped nuts.

JAM TWISTS

(Pictured on inside of back cover.)

1 egg
½ cup cream or ⅓ cup milk
2 cups Bisquick
2 tbsp. sugar
⅓ cup thick jam or preserves

Heat oven to 450° (hot). Grease brown paper and lay on baking sheet. Blend egg and cream together. Stir in Bisquick and sugar until well blended. Turn out on surface sprinkled with Bisquick. Roll gently to lightly coat dough. Knead 15 times. Roll into a 15x9″ rectangle. Spread with jam. Fold in thirds lengthwise to make a 15x3″ rectangle. Cut in 1″ strips. Holding strip at both ends, twist in opposite directions twice, forming a spiral. Place twists 1½″ apart on greased paper, pressing both ends down. Bake 10 to 12 min. Dust tops with confectioners’ sugar. Remove immediately. Makes 15.

CHERRY-RAISIN COFFEE CAKE

(Pictured on cover.)

Make Coffee Cake batter (p. 2). Spread in greased 9″ square pan. Sprinkle with mixture of ¼ cup brown sugar, ½ cup raisins, ¼ tsp. cinnamon. Spoon ⅔ cup cherry jam over top. Bake 20 to 25 min. When still warm, frost with icing made from confectioners’ sugar and milk. Serve warm.

### ORANGE COFFEE CAKE

Make Coffee Cake (p. 2)—except add ¾ cup orange juice in place of milk. Before baking, top with

Orange Caramel Topping: Mix ¼ cup chopped nuts, ½ cup brown sugar (packed), 1 tsp. cinnamon, 2 tbsp. softened butter, and 1 tbsp. grated orange rind.

### CINNAMON ROLLS

Heat oven to 425° (hot). Make Fruit Shortcake dough (p. 3). Roll into 16x7″ rectangle. Spread with 2 tbsp. soft butter. Sprinkle with mixture of ¼ cup sugar and 1 tsp. cinnamon. Roll up tightly starting at long side. Cut in 1″ slices. Bake on greased baking sheet, or in greased muffin cups 15 min. Makes about 16 rolls.

### BUTTERSCOTCH PECAN ROLLS

(Pictured on cover.)

Mix ½ cup melted butter, ½ cup brown sugar (packed). Spoon into 16 muffin cups with 2 or 3 pecan halves in each. Follow recipe for Cinnamon Rolls. Place one slice in each muffin cup.

12

## Afternoon Refreshments

NUT BREAD

Nicest thing you can do for tea sandwiches.

½ cup sugar
1 egg
1¼ cups milk
3 cups Bisquick
1½ cups chopped nuts

Heat oven to 350° (mod.). Blend first four ingredients. Beat hard 30 seconds. Stir in nuts. Pour into well greased 9×5×2½″ loaf pan. Bake 45 to 50 min., until toothpick stuck into center comes out clean. Crack in top is typical. Cool before slicing.

### FRUIT NUT BREAD

Do as above, using ¾ cup sugar, and 1¼ cups orange juice in place of milk. Reduce nuts to ¾ cup and add 1 cup raisins or chopped dried apricots, dates, or prunes. Bake 55 to 60 min. (Apricot Nut Bread pictured on cover.)

### BANANA NUT BREAD

Make Nut Bread using ¾ cup sugar and ½ cup milk. Reduce nuts to ¾ cup, and add 1 cup mashed bananas (2 to 3).

ORANGE NUT BREAD

Make Nut Bread using ¾ cup sugar. Use 1¼ cups orange juice plus 1 tbsp. grated orange rind instead of milk. Reduce nuts to ¾ cup. Bake 50 to 55 min.

Neat Trick: For dainty rounds, divide batter among 5 soup cans or 3 #303 cans, filling only half full. Bake 40 to 50 min.

### VELVET CRUMB CAKE

1⅓ cups Bisquick
¾ cup sugar
3 tbsp. soft shortening
1 egg
¾ cup milk[1]
1 tsp. vanilla

Heat oven to 350° (mod.). Grease and flour an 8″ square or 9″ round pan. Mix Bisquick, sugar. Add shortening, egg, ¼ cup of milk. Beat vigorously 1 min. Stir in gradually remaining milk, vanilla. Beat ½ min. Pour into prepared pan. Bake 35 to 40 min. Cover with Broiled Topping while warm.

Broiled Topping: Mix 3 tbsp. butter, melted or softened; ⅓ cup brown sugar (packed); 2 tbsp. cream; ½ cup Wheaties or coconut, if desired; ¼ cup chopped nuts. Spread on baked cake. Place about 3″ under broiler (low heat) until mixture bubbles and browns (3 to 5 min.). Do not burn! Especially good warm.

[1]In altitudes over 3,500 feet, add 2 tbsp. more milk. Bake at 375° (quick mod.) 25 to 30 min.

PINEAPPLE STICKY BUNS

Perfect when the girls drop in to chat and sip.

¾ cup drained crushed pineapple
½ cup soft butter
½ cup brown sugar (packed)
1 tsp. cinnamon

Heat oven to 425° (hot). Mix ingredients and divide among 12 large greased muffin cups. Make Fruit Shortcake dough (p. 3). Spoon over pineapple mixture. Bake 15 to 20 min. Invert on tray or rack immediately to prevent sticking to pans.

13

## Party Snacks

BATTER FRANKS

Just what teen-agers ask for—the tastiest, the heartiest, “the most.”

1 egg
½ cup milk
1 cup Bisquick
2 tbsp. yellow corn meal
¼ tsp. paprika
½ tsp. dry mustard
⅛ tsp. cayenne
1 lb. frankfurters (8 to 10)

Heat deep fat to 375°. Blend egg and milk. Stir in dry ingredients. Dip frankfurters into batter. Fry until brown, 2 to 3 min.

Neat Trick: Push wooden skewer into end of Batter Frank for eating with fingers.

BAKED HAMBURGER OR SAUSAGE

Heat oven to 400° (mod. hot). Season ½ lb. hamburger or bulk pork sausage with desired amounts of salt, pepper, and chopped onion. Shape into 2½″ patties. Brown in hot fat. Make Fruit Shortcake dough (p. 3)—except omit sugar. Roll out ⅛″ 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 or with tomato sauce. 6 servings.

### VELVET FUDGE CAKE

Gooey and rich with frosting baked in the middle.

Make Velvet Crumb Cake (p. 12)—except add ⅓ cup cocoa with the Bisquick. Pour half of batter into greased and floured 8″ square pan. Spread with half of Topping. Cover with remaining batter. Bake. Immediately spread with rest of Topping. Serve warm.

Topping: Mix ½ cup (½ pkg.) semi-sweet chocolate pieces, melted, ⅓ cup water, 2 cups finely chopped coconut.

PIZZA BOATS

Heat oven to 400° (mod. hot). Make Fruit Shortcake dough (p. 3). Roll into 15x6″ rectangle. Cut into ten 3″ squares. Place half a wiener, a strip of cheese the same size, and 2 tsp. chili sauce or catsup on each square. Fasten sides of boat to wiener with toothpicks. Bake 15 to 20 min.

BROWNIE NUT WAFFLES

Make Waffles (p. 2)—except add ½ cup sugar, 2 sq. unsweetened chocolate (2 oz.), melted, and ½ cup chopped nuts to batter. Serve with whipped cream or ice cream, or dust with confectioners’ sugar.

14

### PIZZA PIE

Amaze your guests with an Italian dish as real as if you’d ordered it from Italy. (Pictured on cover.)

2 cups Bisquick
½ cup water
½ cup grated Parmesan cheese
1½ to 2 cups well drained cooked tomatoes or 1 small can tomato sauce
½ lb. nippy cheese, cut in small pieces
one or two 2-oz. cans anchovies, chopped, or 1 can sardines, flaked, or 1 cup chopped salami
pepper
2 tbsp. cooking (salad) oil
½ med. onion, grated

Heat oven to 425° (hot). Mix Bisquick and water. Knead about 1 min. on surface dusted with Bisquick. Roll into a circle ¼” thick. Place on baking sheet. Pinch edge of dough to make slight rim. Arrange other ingredients on dough in order listed. Bake 20 to 25 min. Serve in wedges.

CHEESE SNACKS

Nippy tidbits to nibble on.

1 cup Bisquick
½ cup grated sharp yellow cheese
2 tbsp. mayonnaise
about ⅓ cup milk
½ cup chopped parsley or chives
1 tbsp. grated onion

Heat oven to 450° (hot). Blend thoroughly with fork Bisquick, cheese, mayonnaise, and milk. Shape into ½″ balls. Roll in mixture of parsley and onion. Bake on greased baking sheet 8 to 10 min. Makes about 30.

### CINNAMON BISCUIT BALLS

Heat oven to 450° (hot). Make Biscuit dough (p. 3). Shape into small balls and roll in mixture of 2 tbsp. sugar and 1 tsp. cinnamon. Bake on lightly greased baking sheet 8 to 10 min. Makes about 2 doz. biscuits.

### FLAVORTOPS

Serve them hot and tasty, sitting pretty on the salad plate.

1 tbsp. chopped pimiento
1 tbsp. chopped parsley
2 tsp. minced onion
2 tbsp. butter
3-oz. pkg. cream cheese

Heat oven to 450° (hot). Blend ingredients and spread over top of unbaked Biscuits (p. 3). Bake 10 to 15 min. Makes 16 small or 8 large biscuits.

DEVILED HAM TURNOVERS

Heat oven to 450° (hot). Make Biscuit or Fruit Shortcake dough (p. 3). Roll into 15″ square on surface lightly dusted with Bisquick. Cut into twenty-five 3″ squares. Place on ungreased baking sheet. Spoon a little Ham Filling onto center of each square. Make triangle by folding one half over the other so top edge slightly overlaps. Press edges together with a fork dipped in cold water. Bake 8 to 10 min.

Ham Filling: Blend two 2¼-oz. cans deviled ham and 2 tbsp. cream.

15

## MAIN DISHES
For Lunch or Supper

ROLL-UPS

Leftovers are “loved-overs” when you have your Bisquick.

Heat oven to 425° (hot). Mix 2 cups chopped cooked chicken, ham, veal, beef, lamb, or sea food with about ½ cup gravy or White Sauce (p. 16). Make Biscuit dough (p. 3). Roll into 18x9″ rectangle. Spread with meat. Roll up beginning at wide side. Seal edges. Slice 1½″ thick. Place slices in well greased pan (close together for soft sides, apart for crusty sides). Bake 15 to 20 min. Serve with gravy or sauce. Makes 12.

### HAMBURGER ROLL-UPS

Follow recipe above—except spread dough with Hamburger Filling (sauté 1 med. onion, chopped, in 1 tbsp. hot fat; stir in 1 lb. ground round steak and cook until well browned; mix in 3 tbsp. Bisquick, ½ tsp. salt, dash of pepper; gradually add ½ cup milk, stirring constantly; boil 1 min., cool). Serve with mushroom sauce.

### SEA FOOD ROLL

Follow recipe above—except use any sea food and do not cut roll in slices. Put sealed edge down on greased baking sheet or pan. Cut slits in top. Bake. Cut into thick slices. Serve with White Sauce (p. 16) to which cut-up hard-cooked eggs, sliced olives, or sautéed mushrooms have been added. Or use condensed cream of mushroom soup diluted with ½ cup milk, heated, for sauce.

### BAKED MEAT SANDWICH

Known in Italy as cavatzone, a treat by either name. (Pictured on inside of back cover.)

1 lb. ground lean pork
½ cup chopped onion
¼ cup grated Parmesan cheese
½ cup grated Swiss cheese
1 large egg, beaten
¼ tsp. Tabasco sauce
1½ tsp. salt
2 tbsp. minced parsley

Heat oven to 400° (mod. hot). Cook pork and onion over low heat until no longer pink. (Do not brown. Stir with fork to break up as it cooks.) Cool. Mix rest of ingredients. Add ¼ cup mayonnaise to Biscuit dough (p. 3). Spread half of dough in well greased 8″ square pan. Spread with meat mixture. With fingers, spread rest of dough over mixture. (The top will even out during baking.) Brush with beaten egg yolk for crusty glaze. Bake 25 to 30 min. Cut in squares or in ½” slices and serve hot or cold.

#### TV SUPPER

Baked Meat Sandwich, Tossed Green Salad, Orange Sherbet.

### MEAT SHORT PIES

Heat oven to 450° (hot). Make your favorite cooked chicken or meat pie filling. Spoon into oblong casserole or individual baking dishes. Make Short Pie dough (p. 8). Divide into 6 parts. With palm of hand flatten each part into 3 to 4″ rounds on baking sheet. Prick with fork. Bake about 8 min. When serving, set baked rounds on hot filling. 6 servings.

16

## WAFFLES AND PANCAKES

A good (and easy!) way to stir up excitement at lunch or supper. Betty Crocker

CHICKEN GRIDDLECAKES

Mighty special for your favorite friends, too.

Make Pancakes (p. 2), using about ½ cup batter for each pancake. Spoon ¼ cup Creamed Chicken (recipe below) onto half of each pancake. Fold over. Place on baking sheet. Sprinkle with grated sharp yellow cheese ... about 1 tbsp. for each cake. Place under broiler or in oven to melt cheese. 8 servings.

WHITE SAUCE

¼ cup butter
¼ cup Bisquick
½ tsp. salt
¼ tsp. pepper
2 cups milk

Melt butter over low heat. Blend in Bisquick, seasonings. Cook over low heat, stirring until smooth and bubbly. Take from heat. Stir in milk. Bring to boil; boil 1 min., stirring constantly.

#### CHEESE SAUCE

Stir in 2 cups grated sharp cheese.

#### CREAMED CHICKEN

Carefully stir in 1 tbsp. lemon juice, 2 cups cut-up cooked chicken, ½ cup sliced mushrooms sautéed in butter, and 2 tbsp. chopped pimiento.

### ONION PANCAKES WITH BEEF CRUMBLE

Don’t spare the onion, and make lots of Beef Crumble.

Make Pancakes (p. 2)—except add 1 cup minced onion sautéed in 2 tbsp. hot fat. Serve piping hot with

Beef Crumble and Gravy: Brown ½ lb. ground beef and ¼ cup minced onion in 2 tbsp. hot fat. Add 1 tsp. salt, ½ tsp. pepper, ¼ cup Bisquick. Continue browning. Slowly stir in ½ cup milk and 2 cups water.

### WAFFLE CLUB RABBIT

Make Waffles (p. 2). Top each one with a slice or more of fresh tomato. Spoon Cheese Sauce (above) over, then garnish with strips of crisp bacon.

WAFFLE SUPPER ROYAL

Heat 1½ cups whole-berry cranberry sauce until warm. Make Waffles (p. 2). Serve 2 sections of waffle sandwich-style with Creamed Chicken (above) between. Top with warm cranberry sauce. 6 to 8 servings.

Are you a Twosome? Most of the recipes in this book can be cut in half for 3 servings.

17

## For Lunch or Supper
BREADS

The biscuit’s the thing—so choose your flavor and make them in just minutes. Betty Crocker

### CHEESE BISCUITS

Just this little touch makes lunch an event.

Make Biscuits (p. 3)—except mix ½ cup grated sharp yellow American cheese with the Bisquick.

### BACON BISCUITS

Make Biscuits (p. 3)—except mix ⅓ cup drained crisply cooked bacon bits (about 4 strips) with the Bisquick.

### BACON WHIRLS

Heat oven to 425° (hot). Make Biscuit dough (p. 3). Roll into 16x7″ rectangle. Brush with bacon fat. Spread with ⅓ cup diced crisply cooked bacon. Roll up tightly, beginning at wide side. Seal edge. Slice 1″ thick. Place on ungreased baking sheet or in muffin cups. Brush tops with bacon fat. Bake 10 min. Makes 16.

Neat Trick: How does your family like biscuits:

Crusty Sides? Place biscuits on baking sheet with spaces between.

Soft Sides? Place biscuits close together on baking sheet or in pan.

### DROP BISCUITS

Heat oven to 450° (hot). Make Biscuit dough (p. 3). Drop with spoon on greased baking sheet. Bake 10 to 15 min.

### WHUFFINS

Make richer Muffins (p. 2)—except fold 1½ cups Wheaties carefully into batter.

### LONDON BUNS

Fruity little muffins for lunch or tea.

Make richer Muffins (p. 2)—except add 1 cup raisins or currants and ½ cup candied fruit (3 oz.) to batter.

### CELERY CRESCENTS

Heat oven to 450° (hot). Make Biscuits (p. 3). Roll into 12 to 13″ circle. Brush lightly with melted butter. Cut into 16 pie-shaped wedges. Roll up tightly beginning at wide end. Place on baking sheet, point underneath. Shape into crescents. Brush tops with melted butter. Sprinkle with celery seeds and a little salt. Bake 10 to 12 min. Makes 16.

### HOT PIMIENTO CHEESE BISCUITS

Make Biscuits (p. 3). Lay sliced pimiento cheese on top of hot baked biscuits and return to oven for cheese to melt, about 5 min.

### FAVORITE LUNCH

Hot Vegetable Soup
Cheese Biscuits
Applesauce
1-2-3 Peanut Butter Cookies (p. 19)

18

## DESSERTS

### RANCH PUDDING

Makes its own butterscotch sauce as it bakes.

2 cups brown sugar (packed)
2½ cups water
2 tbsp. butter
½ cup milk
1¼ cups Bisquick
1 cup raisins or chopped dates
½ to 1 cup chopped nuts
1 tsp. vanilla

Heat oven to 350° (mod.). Mix in saucepan 1 cup brown sugar, water, butter. Boil 5 min. Pour into 8″ square pan. Mix in bowl, 1 cup brown sugar, milk, Bisquick, raisins or dates, nuts, vanilla. Spoon batter on top of sugar mixture. It will sink into the liquid and spread out as it bakes. Bake 45 min. Serve warm with plain or whipped cream. 9 servings.

APPLE OR PEACH CRISP

4 cups sliced peeled apples or peaches or no. 2½ can peaches, drained
2 tbsp. water
¼ to ⅓ cup sugar (depending on tartness of fruit)
1¼ cups Bisquick
½ cup sugar
½ tsp. cinnamon
1 egg, beaten

Heat oven to 400° (mod. hot). Place fruit in greased 10x6″ baking dish. Sprinkle with water and sugar. Mix Bisquick, sugar, cinnamon and pour egg on slowly, stirring constantly until crumbly. Sprinkle over fruit. Dot with butter. Bake about 25 min. until brown. Serve hot or cold with milk or cream. 6 to 8 servings.

CHOCOLATE PUDDING

½ cup Bisquick
¾ cup sugar
⅓ cup cocoa
1 cup cold water
2 cups milk
1 tsp. vanilla

Mix Bisquick, sugar, cocoa. Gradually stir in water and milk. Bring to boil over medium heat; boil 1 min. Add vanilla. Pour into sherbet glasses. Sprinkle with sugar. Cool. Top with whipped cream. 6 servings.

UPSIDE-DOWN CAKE

Velvet Crumb is a favorite right side up and a double favorite upside down.

Heat oven to 350° (mod.). Melt 2 tbsp. butter in 8″ square pan or 9″ round layer pan. Sprinkle with ¼ cup brown sugar. Arrange over sugar mixture fresh or well drained canned fruit (peach slices, pineapple slices or chunks, or apricot halves). Make Velvet Crumb Cake batter (p. 12). Pour over fruit. Bake 35 to 40 min., until toothpick stuck in center comes out clean. Invert at once on serving plate. Leave pan over cake a minute. Serve warm with plain or whipped cream.

Neat Trick: Dazzle the family with different designs on your upside-down cakes.

19

## EASY COOKIES

### CHOCOLATE CHIP COOKIES

All-time favorites for the cooky jar.

¼ cup soft butter
¾ cup brown sugar (packed)
1 egg
1½ cups Bisquick
½ cup chopped nuts
6-oz. pkg. semi-sweet chocolate pieces or one or two candy bars cut in small pieces

Heat oven to 375° (quick mod.). Mix well butter, sugar, egg. Stir in Bisquick, nuts, chocolate pieces. Drop with teaspoon 2″ apart on ungreased baking sheet. Bake about 10 min. until light brown. Makes 3 doz.

#### CHOCOLATE DROP COOKIES

Use granulated sugar in place of brown, omit chocolate pieces, and blend in 2 sq. unsweetened chocolate (2 oz.), melted. Do not overbake.

#### COCONUT ORANGE DROPS

Omit chocolate; blend in 1 cup shredded coconut and 1 tbsp. grated orange rind. Do not overbake.

DATE BARS

Nice as mother used to make—easier and quicker, too.

¼ cup butter
¾ cup sugar
1 egg
1⅓ Cups Bisquick
½ cup chopped nuts
1 cup cut-up dates

Heat oven to 350° (mod.). Mix thoroughly butter, sugar, egg. Stir in Bisquick, nuts, dates. Bake 25 min. in greased 8″ square pan. Cool about 1 hr. Cut in bars. Roll in confectioners’ sugar.

### 1-2-3 PEANUT BUTTER COOKIES

1 cup peanut butter
¼ cup shortening
1 cup granulated sugar or brown
sugar (packed)
½ cup boiling water
2 cups Bisquick

Heat oven to 400° (mod. hot). Blend peanut butter, shortening, sugar, water with rotary beater or spoon until smooth. Stir in Bisquick. Drop small teaspoonfuls on lightly greased baking sheet. Flatten with bottom of glass dipped in Bisquick or press with fork dipped in Bisquick. Bake 8 to 10 min. Makes about 6½ doz.

### “PUDDING COOKIES”

¾ cup Bisquick
1 pkg. instant pudding mix
¼ cup cooking (salad) oil
1 egg

Heat oven to 350° (mod.). Mix ingredients until dough forms a ball. Shape into balls, using 1 teaspoon dough for each ball. Place on ungreased baking sheet. Flatten to about 2” with hand. Bake 8 min. Makes 2½ to 3 doz.

### BISQUICK-WHEATIES SQUARES

2 eggs, beaten
1¼ cups brown sugar (packed)
½ tsp. vanilla
1 cup Bisquick
½ cup chopped nuts
½ cup shredded coconut, if desired
1 cup Wheaties

Heat oven to 350° (mod.). Grease a 9″ square pan. Blend thoroughly eggs, brown sugar, vanilla, Bisquick. Mix in nuts, coconut. Fold in Wheaties. Spread in pan. Bake 30 to 35 min. Cut in 2″ squares while warm. Makes 16.

20

## For Breakfast
PANCAKES & WAFFLES

These are frankly fancy—for just good plain pancakes see p. 2. Betty Crocker

### PUFF PANCAKES

2 eggs
1 cup milk
2⅓ cups Bisquick
2 tbsp. sugar
¼ cup cooking (salad) oil or melted shortening

Beat eggs until soft peaks form. Blend in milk. Add Bisquick and sugar. Mix just until thoroughly dampened. Fold in oil. Spoon onto medium-hot griddle. Grease griddle, if necessary. When puffed up, and bubbles begin to break, cook on other side. Makes 15 to 20.

### PUFF WAFFLES

Follow recipe above—except bake in preheated waffle baker.

Neat Trick: Serve Puff Pancakes or Waffles for dessert topped with fruit and whipped cream.

### WAFFLES WITH PINEAPPLE

Perfect match for smoked ham.

2 cups crushed pineapple (#2 can)
¼ cup brown sugar (packed)
2 tbsp. butter

Mix pineapple, sugar, butter. Bring to boil, then simmer 3 min. Add a little water if too thick. Spoon warm over crisp baked Waffles (p. 2).

P.S. Griddle is right temperature for baking when a few drops of water sprinkled on it jump around.

### BLUEBERRY PANCAKES OR WAFFLES

Topped with honey or hard sauce they double for dessert.

Make Pancakes or Waffles (p. 2)—except add 2 tbsp. sugar to the batter; then gently fold in 1 cup fresh, or drained frozen or canned blueberries. Dust with confectioners’ sugar.

SILVER DOLLAR PANCAKES

How to be special to the children.

Make Pancake batter (p. 2). Thin with a little milk. Then spoon out a tablespoon at a time to fill your griddle with tiny mouthfuls of “silver dollar” pancakes. Serve several on each plate.

BACON WAFFLES

Lay short strips of bacon over grids of heated waffle iron. Close and bake about 1 min. Make Waffle batter (p. 2)—except omit shortening. Spoon batter over bacon. Bake.

PECAN PANCAKES AND WAFFLES

Add ¾ to 1 cup finely chopped pecans to Pancake or Waffle batter (p. 2). Bake. Serve with syrup or ice cream.

21

SAUSAGE ROLLS WITH MAPLE GLAZE

Make Pancakes (p. 2). Roll a fried pork sausage link in each pancake. Top with

#### MAPLE GLAZE

1 cup maple or maple-flavored syrup
1 tbsp. butter
2 tbsp. cream

Mix and cook gently without stirring until slightly thickened (about 5 min.).

### SPICY PANCAKES

Keep these in mind for dessert, too.

Add 1 tsp. cinnamon, ½ tsp. each allspice, cloves, and nutmeg to Pancake batter (p. 2). Bake. Serve with Spiced Cherry Sauce.

#### SPICED CHERRY SAUCE

¾ cup sugar
3 tbsp. cornstarch
¼ tsp. cinnamon
⅛ tsp. salt
1 cup chopped fresh cherries (or #2 can)
1 tbsp. strained lemon juice
1 cup juice from cherries or water

Mix sugar, cornstarch, cinnamon, salt in saucepan. Add rest of ingredients. Bring to boil, stirring constantly. Boil 1 min. Serve hot over plain or Spicy Pancakes (above).

APPLE PANCAKES

Add 2 cups grated unpeeled apple, 1 tbsp. lemon juice, and 2 tbsp. sugar to Pancake batter (p. 2). Bake. Serve with syrup.

### TROPICAL PANCAKES

Make Pancakes (p. 2). Top each stack with a pineapple slice. Serve with fresh orange syrup made by boiling together until slightly thickened 1 cup orange juice, ⅓ cup sugar, and ¼ cup water.

### SOUR CREAM PANCAKES

Make Pancakes (p. 2)—except use 1 cup water and ⅔ cup sour cream in place of milk.

### CORN MEAL PANCAKES OR WAFFLES

Make Pancakes or Waffles (p. 2)—except use ½ cup corn meal in place of ½ cup of the Bisquick.

Neat Trick: To use up Leftover Pancake Batter:

French Toast: Dip slices of day-old or stale bread in leftover batter. Sauté in hot shallow fat until brown, turn and brown on other side. Serve with syrup or jelly and confectioners’ sugar.

Meat Mates: Dip apple rings, pineapple slices, cooked baby carrots, or cooked parsnips in leftover batter. Sauté as above.

22

## HOT FROM THE OVEN

BUTTONS AND BOWKNOTS

Like doughnuts but you twist them and bake them—the holes, too.

2 cups Bisquick
2 tbsp. sugar
1 tsp. nutmeg
⅛ tsp. cinnamon
⅔ cup cream or top milk or ½ cup milk
1 egg

Heat oven to 400° (mod. hot). Mix Bisquick, sugar, spices. Add cream, egg. Mix well. Dust hands and board lightly with Bisquick. Knead 2 or 3 times. Keep dough soft.

Roll out ½″ thick. Cut with doughnut cutter dipped in Bisquick. Save “holes” to bake. Hold opposite sides of ring with fingers, twist to make figure 8. Pat scraps together, reroll and cut. Place on baking sheet. Bake 10 to 12 min., until golden brown. Melt ¼ cup butter. Measure ½ cup sugar into small bowl. Immediately after baking, dip each quickly in butter, then in sugar, coating all sides. Serve warm. Makes about 10.

#### SUGAR BUNS

Spoon above dough into greased muffin cups, filling each ½ full. Bake about 15 min. Dip in butter and sugar.

### BUTTERSCOTCH-DATE-PECAN MUFFINS

(Pictured on cover.)

Drop into each of 12 greased medium muffin cups ½ tbsp. butter, ½ tbsp. brown sugar, 2 or 3 pecan halves. Fold 1 cup cut-up dates into Muffin batter (p. 2). Spoon into prepared muffin cups. Bake.

### BACON-CHEESE MUFFINS

Make Muffin batter (p. 2)—except fold in 2 tbsp. crisp, cooked diced bacon and ½ cup grated, sharp, yellow cheese. Bake.

### PRUNE, APRICOT, OR PINEAPPLE COFFEE CAKE

Make Coffee Cake batter (p. 2)—except sprinkle 2 tbsp. melted butter and ¼ cup white or brown sugar over batter (for prune topping, use ¾ tsp. cinnamon). Arrange over top 1 cup chopped, drained cooked prunes or apricots or 1 cup drained crushed pineapple. Bake. Serve hot.

BANANA COFFEE CAKE

Make Coffee Cake batter (p. 2)—except add 1 cup mashed, fully ripe bananas in place of milk. Bake.

### LEMON COFFEE CAKE

Make Coffee Cake batter (p. 2). Melt 1 tbsp. butter. Mix in ½ cup sugar and 1 tbsp. grated lemon rind. Sprinkle over batter. Bake 25 min.

23

## COOKING FOR A CROWD

Big things to do easily and quickly when you’re helping at church suppers, school banquets, club meetings, weddings, or summer camp. Betty Crocker

BISCUITS

FOR 60 MEDIUM. Serves 30.
  10 cups Bisquick (40-oz. pkg. or 2 20-oz. pkg.)
  3⅓ cups milk
FOR 100 MEDIUM. Serves 50.
  17 cups Bisquick
  5⅔ cups milk

Follow directions for Biscuits (p. 3).

Neat Trick: In a hurry? Simply pat out biscuit dough on baking sheet. Cut in squares with sharp knife. Quick! No scraps!

### FRUIT COBBLER

Heat oven to 400° (mod. hot). Make biscuit dough, adding 1 tbsp. sugar for each cup of Bisquick. Drop by spoonfuls on hot prepared fruit. Bake 20 min.

### PANCAKES

FOR 60 PANCAKES. Serves 15.
  10 cups Bisquick (40-oz. pkg. or 2 20-oz. pkg.)
  8⅓ cups milk
  5 eggs
FOR 100 PANCAKES. Serves 25.
  17 cups Bisquick
  3 qt. + 2 cups milk
  8 eggs

Add milk and eggs to Bisquick. Beat with rotary beater until smooth. Follow baking directions on p. 2.

VELVET CRUMB CAKE

2⅔ cups Bisquick
1½ cups sugar
6 tbsp. soft shortening
2 eggs
1½ cups milk[2]
2 tsp. vanilla

Follow mixing directions on p. 12. Bake in 13x9½x2″ oblong baking pan 35 to 40 min. Cover with Broiled Topping while warm. Makes 24 2″ squares.

Broiled Topping: Mix ⅓ cup soft butter, ⅔ cup brown sugar (packed), ¼ cup cream, 1 cup Wheaties or coconut, ½ cup chopped nuts. Spread on warm cake. Place about 3″ under broiler (low heat) until mixture bubbles and browns (3 to 5 min.). Do not burn!

[2]In altitudes over 3,500 feet, add ¼ cup more milk. Bake at 375° (quick mod.) 25 to 30 min.

### BACON AND SAUSAGE THE EASY WAY

Bake bacon or pork sausages in 400° (mod. hot) oven. More can be done at one time, there’s no need to watch, and the top of the range is free for other things. Bacon takes 10 min., pork sausages 20 to 30 min., turning once.

24

## Outdoor Cooking
OVER THE FIRE

Everybody’s cooking outdoors, and these ideas will work perfectly, whether you’re camping out or cooking in the backyard. Betty Crocker

STICK BISCUITS

An age-old way to make hot biscuits.

Pour several cups of Bisquick into plastic bag. Roll down sides to make cuff. Take end of long, peeled stick (thickness of little finger) and push away Bisquick in center to make a well. Pour in about 1 tbsp. milk or water. Stir gently with stick until liquid picks up enough Bisquick to form soft ball around end of stick (about 1″ across). Secure ball on stick by pressing gently with hand. Hold stick over coals, turning slowly to bake ball through and brown evenly (about 7 min.). Eat piping hot with butter, jam, or jelly.

### STICK TWISTS

Make ball of dough as above. Dust hands generously with Bisquick. Slip ball from stick. Roll between palms into a 4 or 5″ strip. Wind strip spirally around end of stick, pinching tightly at ends to secure. Bake as above (about 5 min.). Slip off stick. Fill center with strip of cheese or cooked meat or spoon in jelly, jam, or honey. Eat piping hot.

### CHEESE TOPPERS

Follow directions for Stick Biscuits—except secure a ¾″ cube of cheese on end of stick. Finish as directed. Also good with canned meat.

FLAPJACKS

Big-size version Pancakes (p. 2). Fit them into out-door appetites with exciting flavors.

1. Follow suggestions for Apple or Corn Meal Pancakes (p. 21) or Blueberry Pancakes (p. 20).

2. Layer a stack of Flapjacks with jelly or jam, cut into quarters to serve 4.

3. Add 1 cup drained whole kernel or fresh corn to batter.

### HUSH PUPPIES

An old-time favorite in the Deep South now brought up to date.

Mix 1 cup corn meal, 1 cup Bisquick, 1 tsp. salt, 1 egg, and 1 cup milk. Drop with spoon into hot fat, fry until golden brown on both sides, turning only once. Serve hot. Makes 15 to 20.

### DOG-IN-A-BISCUIT

Form Stick Twists as directed at left. Wind strip of dough around roasted frankfurter or fried pork sausage, stretching to cover completely. Finish same as for Stick Twists.

Neat Trick: For the crispiest coating you ever tasted, roll fresh fish, sea food, chicken, or meat generously in Bisquick. Fry in a small amount of fat until golden brown on both sides. Turn only once.

25

## BAKED IN THE OVEN

Carry these good things from the kitchen into your own back yard or try them at camp. (Never go on a camping trip without your box of Bisquick!) Betty Crocker

MEAT TURNOVERS

Mix thoroughly 2 cups Bisquick, ½ cup milk or water, ¼ cup melted shortening or drippings. If batter is too soft, add Bisquick. Divide into 8 pieces. Pat out to make 5” square. Place slice of cooked or canned meat on half of square. Spread with chili sauce or pickle relish. Fold dough over meat and seal edges with fork. Slit top. Bake 15 to 20 min. in hot oven.

Neat Trick: Put 1 piece of dough at a time in plastic bag dusted generously with Bisquick. Pat between hands to make a 5” square. To remove, gradually turn bag inside out, loosening dough from sides with dull knife.

CRISPY CORN BREAD

Make Muffin batter (p. 2)—except add ¾ cup corn meal and use only 1¼ cups Bisquick. Turn batter into sizzling hot pan. Bake about 15 min. in hot oven until brown and crusty.

### BLUEBERRY TRAIL BISCUITS

Make Drop Biscuits (p. 17)—except add 1 cup blueberries and 2 tbsp. sugar to dough.

### CAMPFIRE STEW WITH DUMPLINGS

Use canned or homemade stew. Make Dumplings (p. 2).

### SWEET CINNAMON ROLLS

Make Biscuit dough (p. 3). Drop small spoonfuls into mixture of cinnamon and sugar. Roll to coat surface. Bake 8 to 10 min. in hot oven. Makes 24.

### FRUIT DUMPLINGS

Heat no. 2 can canned berries or fruit (2½ cups) to boiling. Sweeten fruit, if necessary. Then make half recipe for Dumplings (p. 2) and cook on fruit.

### NEIGHBORHOOD BARBECUE

Meat Turnovers
Baked Beans
Sliced Bermuda Onions, Tomatoes
Velvet Crumb Cake (p. 12)
Coffee

### A NOTE FROM THE AUTHOR

When you use our Bisquick recipes you can be sure each baking will be easy to do and good to eat. That’s because after careful testing in our kitchens hundreds of homemakers have tried them in their own home kitchens and served them to their families.

Only the recipes rated tops by homemakers are passed along to you. That’s why I know you’ll be happy with every one!

Betty Crocker

26

## INDEX

*Basic Bakings 2-3
(Also on your Bisquick box)
Dinner 4-8
Company’s Coming 9-14
Lunch or Supper 15-19
Breakfast 20-22
Cooking for a Crowd 23
Outdoor Cooking 24-25
BREADS
Bacon Whirls 17
*Biscuits 3, 23
  Bacon 17
  Blueberry Trail 25
  Broccoli 6
  Buttermilk 4
  Cheese 17
  Dinner 4
  Drop 17
  Herb 4
  Hot Pimiento Cheese 17
  Stick 24
Breakfast Ring 10
Butter Sticks 4
Buttons and Bow Knots 22
Celery Crescents 17
Cheese Bread 4
Cheese Snacks 14
Cheese Toppers 24
Cinnamon Biscuit Balls 14
*Coffee Cake 2
  Banana 22
  Cherry-Raisin 11
  Lemon 22
  Orange 11
  Prune, Apricot, or Pineapple 22
  Streusel Ribbon 11
Corn Sticks 4
Crispy Corn Bread 25
Doughnuts 10
*Dumplings 2
Flavortops 14
French Toast 21
Hush Puppies 24
Jam Twists 11
London Buns 17
*Muffins 2
  Bacon-Cheese 22
  Butterscotch-Date-Pecan 22
  Corn 4
  Cranberry 4
  Herb 4
  Whuffins 17
Nut Bread 12
  Banana 12
  Fruit 12
  Orange 12
*Pancakes 2, 23
  Apple 21
  Blueberry 20
  Colonial Jelly Stack 10
  Corn 24
  Corn Meal 21
  Flapjacks 24
  Jelly 24
  Onion 16
  Pecan 20
  Puff 20
  Sausage Rolls with Maple Glaze 21
  Silver Dollar 20
  Sour Cream 21
  Spicy 21
  Swedish 10
  Tropical 21
Pineapple Sticky Buns 12
Rolls
  Butterscotch Pecan 11
  Cinnamon 11
  Quick Parkerhouse 4
  Sweet Cinnamon Rolls 25
Stick Twists 24
Sugar Buns 22
*Waffles 2
  Bacon 20
  Blueberry 20
  Brownie Nut 13
  Corn Meal 21
  Pecan 20
  Puff 20
  Waffle Club Rabbit 16
  Waffle Supper Royal 16
  Waffles with Pineapple 20
CAKES
Date Velvet Crumb Cake 9
Upside-down Cake 18
Velvet Crumb Cake 12, 23
Velvet Fudge Cake 13
COOKIES
Bisquick-Wheaties Squares 19
Chocolate Chip Cookies 19
Chocolate Drop Cookies 19
Coconut Orange Drops 19
Date Bars 19
1-2-3 Peanut Butter Cookies 19
“Pudding” Cookies 19
DESSERTS
Apple or Peach Crisp 18
Chocolate Pudding 18
Fruit Cobbler 23
Fruit Dumplings 25
Fruit Short Pie Cobbler 8
*Fruit Shortcake 3
Hot Fudge Pudding 8
Peach Pinwheels 8
Ranch Pudding 18
Short Pie 8
  Strawberry Glacé 9
  Sundae 8
MAIN DISHES
Baked Bacon or Sausage 23
Baked Hamburger or Sausage Sandwich 13
Baked Meat Sandwich 15
Batter Franks 13
Bisquick Noodles 7
Breaded Meat, Chicken or Fish 7
Campfire Stew with Dumplings 25
Chicken and Biscuits, Oven-crisp 6
Chicken Griddlecakes 16
Chicken Pie 6
Chicken Pot Pie 5
  Double 5
Coating Fish or Meat 24
Corn and Shrimp Casserole 5
Crispy Fried Fish 6
Deviled Ham Turnovers 14
Dog-in-a-Biscuit 24
Fritters 7
Hamburger Roll-ups 15
Meat Pie 6
Meat Short Pies 15
Meat Turnovers 25
Mexican Dinner 7
Pizza Boats 13
Pizza Pie 14
Pork and Dumplings, Favorite 5
Roll-ups 15
Salmon Rabbit Pie 5
Sea Food Roll 15
Shortcakes
  Asparagus 9
  Ring-topped Chicken 9
  Tomato 9
Shrimp, Batter Fried 7
Soufflés
  Cheese 9
  Chicken 9
  Salmon 9
  Tuna 9
Tuna Broccoli Casserole 6
SAUCES AND GRAVIES
Beef Crumble and Gravy 16
Cheese Sauce 16
Creamed Chicken 16
Spiced Cherry Sauce 21
White Sauce 16
MENUS
Dinner 4, 6
Favorite Lunch 17
Neighborhood Barbecue 25
Sunday Brunch 10
TV Supper 15

27

Biscuits Page 3

Brownie Nut Waffle Page 13

Cheese Soufflé Page 9

Butter Sticks Page 4

Fritters Page 7

Sugar Buns Page 22

Fruit Cobbler Page 8

French Fried Shrimp Page 7

A kitchen full of surprises ... because you’ve got your Bisquick!

Jam Twists Page 11

Baked Meat Sandwich Page 15

Pizza Boats Page 13

Deviled Ham Turnovers Page 14

Hot Fudge Pudding Page 8

Buttons and Bowknots Page 22

28

PRINTED IN U.S.A.

## Transcriber’s Notes

- Silently corrected a few typos.
- Retained publication information from the printed edition: this eBook is public-domain in the country of publication.
- In the text versions only, text in italics is delimited by _underscores_.

*** END OF THE PROJECT GUTENBERG EBOOK BETTY CROCKER'S BISQUICK COOK BOOK: 157 RECIPES AND IDEAS ***
Updated editions will replace the previous one—the old editions will be renamed.
Creating the works from print editions not protected by U.S. copyright law means that no one owns a United States copyright in these works, so the Foundation (and you!) can copy and distribute it in the United States without permission and without paying copyright royalties. Special rules, set forth in the General Terms of Use part of this license, apply to copying and distributing Project Gutenberg™ electronic works to protect the PROJECT GUTENBERG™ concept and trademark. Project Gutenberg is a registered trademark, and may not be used if you charge for an eBook, except by following the terms of the trademark license, including paying royalties for use of the Project Gutenberg trademark. If you do not charge anything for copies of this eBook, complying with the trademark license is very easy. You may use this eBook for nearly any purpose such as creation of derivative works, reports, performances and research. Project Gutenberg eBooks may be modified and printed and given away—you may do practically ANYTHING in the United States with eBooks not protected by U.S. copyright law. Redistribution is subject to the trademark license, especially commercial redistribution.
START: FULL LICENSE

## THE FULL PROJECT GUTENBERG LICENSE

PLEASE READ THIS BEFORE YOU DISTRIBUTE OR USE THIS WORK
To protect the Project Gutenberg™ mission of promoting the free distribution of electronic works, by using or distributing this work (or any other work associated in any way with the phrase “Project Gutenberg”), you agree to comply with all the terms of the Full Project Gutenberg™ License available with this file or online at www.gutenberg.org/license.
Section 1. General Terms of Use and Redistributing Project Gutenberg™ electronic works
1.A. By reading or using any part of this Project Gutenberg™ electronic work, you indicate that you have read, understand, agree to and accept all the terms of this license and intellectual property (trademark/copyright) agreement. If you do not agree to abide by all the terms of this agreement, you must cease using and return or destroy all copies of Project Gutenberg™ electronic works in your possession. If you paid a fee for obtaining a copy of or access to a Project Gutenberg™ electronic work and you do not agree to be bound by the terms of this agreement, you may obtain a refund from the person or entity to whom you paid the fee as set forth in paragraph 1.E.8.
1.B. “Project Gutenberg” is a registered trademark. It may only be used on or associated in any way with an electronic work by people who agree to be bound by the terms of this agreement. There are a few things that you can do with most Project Gutenberg™ electronic works even without complying with the full terms of this agreement. See paragraph 1.C below. There are a lot of things you can do with Project Gutenberg™ electronic works if you follow the terms of this agreement and help preserve free future access to Project Gutenberg™ electronic works. See paragraph 1.E below.
1.C. The Project Gutenberg Literary Archive Foundation (“the Foundation” or PGLAF), owns a compilation copyright in the collection of Project Gutenberg™ electronic works. Nearly all the individual works in the collection are in the public domain in the United States. If an individual work is unprotected by copyright law in the United States and you are located in the United States, we do not claim a right to prevent you from copying, distributing, performing, displaying or creating derivative works based on the work as long as all references to Project Gutenberg are removed. Of course, we hope that you will support the Project Gutenberg™ mission of promoting free access to electronic works by freely sharing Project Gutenberg™ works in compliance with the terms of this agreement for keeping the Project Gutenberg™ name associated with the work. You can easily comply with the terms of this agreement by keeping this work in the same format with its attached full Project Gutenberg™ License when you share it without charge with others.
1.D. The copyright laws of the place where you are located also govern what you can do with this work. Copyright laws in most countries are in a constant state of change. If you are outside the United States, check the laws of your country in addition to the terms of this agreement before downloading, copying, displaying, performing, distributing or creating derivative works based on this work or any other Project Gutenberg™ work. The Foundation makes no representations concerning the copyright status of any work in any country other than the United States.
1.E. Unless you have removed all references to Project Gutenberg:
1.E.1. The following sentence, with active links to, or other immediate access to, the full Project Gutenberg™ License must appear prominently whenever any copy of a Project Gutenberg™ work (any work on which the phrase “Project Gutenberg” appears, or with which the phrase “Project Gutenberg” is associated) is accessed, displayed, performed, viewed, copied or distributed:

> This eBook is for the use of anyone anywhere in the United States and most other parts of the world at no cost and with almost no restrictions whatsoever. You may copy it, give it away or re-use it under the terms of the Project Gutenberg License included with this eBook or online at www.gutenberg.org. If you are not located in the United States, you will have to check the laws of the country where you are located before using this eBook.

1.E.2. If an individual Project Gutenberg™ electronic work is derived from texts not protected by U.S. copyright law (does not contain a notice indicating that it is posted with permission of the copyright holder), the work can be copied and distributed to anyone in the United States without paying any fees or charges. If you are redistributing or providing access to a work with the phrase “Project Gutenberg” associated with or appearing on the work, you must comply either with the requirements of paragraphs 1.E.1 through 1.E.7 or obtain permission for the use of the work and the Project Gutenberg™ trademark as set forth in paragraphs 1.E.8 or 1.E.9.
1.E.3. If an individual Project Gutenberg™ electronic work is posted with the permission of the copyright holder, your use and distribution must comply with both paragraphs 1.E.1 through 1.E.7 and any additional terms imposed by the copyright holder. Additional terms will be linked to the Project Gutenberg™ License for all works posted with the permission of the copyright holder found at the beginning of this work.
1.E.4. Do not unlink or detach or remove the full Project Gutenberg™ License terms from this work, or any files containing a part of this work or any other work associated with Project Gutenberg™.
1.E.5. Do not copy, display, perform, distribute or redistribute this electronic work, or any part of this electronic work, without prominently displaying the sentence set forth in paragraph 1.E.1 with active links or immediate access to the full terms of the Project Gutenberg™ License.
1.E.6. You may convert to and distribute this work in any binary, compressed, marked up, nonproprietary or proprietary form, including any word processing or hypertext form. However, if you provide access to or distribute copies of a Project Gutenberg™ work in a format other than “Plain Vanilla ASCII” or other format used in the official version posted on the official Project Gutenberg™ website (www.gutenberg.org), you must, at no additional cost, fee or expense to the user, provide a copy, a means of exporting a copy, or a means of obtaining a copy upon request, of the work in its original “Plain Vanilla ASCII” or other form. Any alternate format must include the full Project Gutenberg™ License as specified in paragraph 1.E.1.
1.E.7. Do not charge a fee for access to, viewing, displaying, performing, copying or distributing any Project Gutenberg™ works unless you comply with paragraph 1.E.8 or 1.E.9.
1.E.8. You may charge a reasonable fee for copies of or providing access to or distributing Project Gutenberg™ electronic works provided that:

- • You pay a royalty fee of 20% of the gross profits you derive from the use of Project Gutenberg™ works calculated using the method you already use to calculate your applicable taxes. The fee is owed to the owner of the Project Gutenberg™ trademark, but he has agreed to donate royalties under this paragraph to the Project Gutenberg Literary Archive Foundation. Royalty payments must be paid within 60 days following each date on which you prepare (or are legally required to prepare) your periodic tax returns. Royalty payments should be clearly marked as such and sent to the Project Gutenberg Literary Archive Foundation at the address specified in Section 4, “Information about donations to the Project Gutenberg Literary Archive Foundation.”
- • You provide a full refund of any money paid by a user who notifies you in writing (or by e-mail) within 30 days of receipt that s/he does not agree to the terms of the full Project Gutenberg™ License. You must require such a user to return or destroy all copies of the works possessed in a physical medium and discontinue all use of and all access to other copies of Project Gutenberg™ works.
- • You provide, in accordance with paragraph 1.F.3, a full refund of any money paid for a work or a replacement copy, if a defect in the electronic work is discovered and reported to you within 90 days of receipt of the work.
- • You comply with all other terms of this agreement for free distribution of Project Gutenberg™ works.

1.E.9. If you wish to charge a fee or distribute a Project Gutenberg™ electronic work or group of works on different terms than are set forth in this agreement, you must obtain permission in writing from the Project Gutenberg Literary Archive Foundation, the manager of the Project Gutenberg™ trademark. Contact the Foundation as set forth in Section 3 below.
1.F.
1.F.1. Project Gutenberg volunteers and employees expend considerable effort to identify, do copyright research on, transcribe and proofread works not protected by U.S. copyright law in creating the Project Gutenberg™ collection. Despite these efforts, Project Gutenberg™ electronic works, and the medium on which they may be stored, may contain “Defects,” such as, but not limited to, incomplete, inaccurate or corrupt data, transcription errors, a copyright or other intellectual property infringement, a defective or damaged disk or other medium, a computer virus, or computer codes that damage or cannot be read by your equipment.
1.F.2. LIMITED WARRANTY, DISCLAIMER OF DAMAGES - Except for the “Right of Replacement or Refund” described in paragraph 1.F.3, the Project Gutenberg Literary Archive Foundation, the owner of the Project Gutenberg™ trademark, and any other party distributing a Project Gutenberg™ electronic work under this agreement, disclaim all liability to you for damages, costs and expenses, including legal fees. YOU AGREE THAT YOU HAVE NO REMEDIES FOR NEGLIGENCE, STRICT LIABILITY, BREACH OF WARRANTY OR BREACH OF CONTRACT EXCEPT THOSE PROVIDED IN PARAGRAPH 1.F.3. YOU AGREE THAT THE FOUNDATION, THE TRADEMARK OWNER, AND ANY DISTRIBUTOR UNDER THIS AGREEMENT WILL NOT BE LIABLE TO YOU FOR ACTUAL, DIRECT, INDIRECT, CONSEQUENTIAL, PUNITIVE OR INCIDENTAL DAMAGES EVEN IF YOU GIVE NOTICE OF THE POSSIBILITY OF SUCH DAMAGE.
1.F.3. LIMITED RIGHT OF REPLACEMENT OR REFUND - If you discover a defect in this electronic work within 90 days of receiving it, you can receive a refund of the money (if any) you paid for it by sending a written explanation to the person you received the work from. If you received the work on a physical medium, you must return the medium with your written explanation. The person or entity that provided you with the defective work may elect to provide a replacement copy in lieu of a refund. If you received the work electronically, the person or entity providing it to you may choose to give you a second opportunity to receive the work electronically in lieu of a refund. If the second copy is also defective, you may demand a refund in writing without further opportunities to fix the problem.
1.F.4. Except for the limited right of replacement or refund set forth in paragraph 1.F.3, this work is provided to you ‘AS-IS’, WITH NO OTHER WARRANTIES OF ANY KIND, EXPRESS OR IMPLIED, INCLUDING BUT NOT LIMITED TO WARRANTIES OF MERCHANTABILITY OR FITNESS FOR ANY PURPOSE.
1.F.5. Some states do not allow disclaimers of certain implied warranties or the exclusion or limitation of certain types of damages. If any disclaimer or limitation set forth in this agreement violates the law of the state applicable to this agreement, the agreement shall be interpreted to make the maximum disclaimer or limitation permitted by the applicable state law. The invalidity or unenforceability of any provision of this agreement shall not void the remaining provisions.
1.F.6. INDEMNITY - You agree to indemnify and hold the Foundation, the trademark owner, any agent or employee of the Foundation, anyone providing copies of Project Gutenberg™ electronic works in accordance with this agreement, and any volunteers associated with the production, promotion and distribution of Project Gutenberg™ electronic works, harmless from all liability, costs and expenses, including legal fees, that arise directly or indirectly from any of the following which you do or cause to occur: (a) distribution of this or any Project Gutenberg™ work, (b) alteration, modification, or additions or deletions to any Project Gutenberg™ work, and (c) any Defect you cause.
Section 2. Information about the Mission of Project Gutenberg™
Project Gutenberg™ is synonymous with the free distribution of electronic works in formats readable by the widest variety of computers including obsolete, old, middle-aged and new computers. It exists because of the efforts of hundreds of volunteers and donations from people in all walks of life.
Volunteers and financial support to provide volunteers with the assistance they need are critical to reaching Project Gutenberg™’s goals and ensuring that the Project Gutenberg™ collection will remain freely available for generations to come. In 2001, the Project Gutenberg Literary Archive Foundation was created to provide a secure and permanent future for Project Gutenberg™ and future generations. To learn more about the Project Gutenberg Literary Archive Foundation and how your efforts and donations can help, see Sections 3 and 4 and the Foundation information page at www.gutenberg.org.
Section 3. Information about the Project Gutenberg Literary Archive Foundation
The Project Gutenberg Literary Archive Foundation is a non-profit 501(c)(3) educational corporation organized under the laws of the state of Mississippi and granted tax exempt status by the Internal Revenue Service. The Foundation’s EIN or federal tax identification number is 64-6221541. Contributions to the Project Gutenberg Literary Archive Foundation are tax deductible to the full extent permitted by U.S. federal laws and your state’s laws.
The Foundation’s business office is located at 809 North 1500 West, Salt Lake City, UT 84116, (801) 596-1887. Email contact links and up to date contact information can be found at the Foundation’s website and official page at www.gutenberg.org/contact
Section 4. Information about Donations to the Project Gutenberg Literary Archive Foundation
Project Gutenberg™ depends upon and cannot survive without widespread public support and donations to carry out its mission of increasing the number of public domain and licensed works that can be freely distributed in machine-readable form accessible by the widest array of equipment including outdated equipment. Many small donations ($1 to $5,000) are particularly important to maintaining tax exempt status with the IRS.
The Foundation is committed to complying with the laws regulating charities and charitable donations in all 50 states of the United States. Compliance requirements are not uniform and it takes a considerable effort, much paperwork and many fees to meet and keep up with these requirements. We do not solicit donations in locations where we have not received written confirmation of compliance. To SEND DONATIONS or determine the status of compliance for any particular state visit www.gutenberg.org/donate.
While we cannot and do not solicit contributions from states where we have not met the solicitation requirements, we know of no prohibition against accepting unsolicited donations from donors in such states who approach us with offers to donate.
International donations are gratefully accepted, but we cannot make any statements concerning tax treatment of donations received from outside the United States. U.S. laws alone swamp our small staff.
Please check the Project Gutenberg web pages for current donation methods and addresses. Donations are accepted in a number of other ways including checks, online payments and credit card donations. To donate, please visit: www.gutenberg.org/donate.
Section 5. General Information About Project Gutenberg™ electronic works
Professor Michael S. Hart was the originator of the Project Gutenberg™ concept of a library of electronic works that could be freely shared with anyone. For forty years, he produced and distributed Project Gutenberg™ eBooks with only a loose network of volunteer support.
Project Gutenberg™ eBooks are often created from several printed editions, all of which are confirmed as not protected by copyright in the U.S. unless a copyright notice is included. Thus, we do not necessarily keep eBooks in compliance with any particular paper edition.
Most people start at our website which has the main PG search facility: www.gutenberg.org.
This website includes information about Project Gutenberg™, including how to make donations to the Project Gutenberg Literary Archive Foundation, how to help produce our new eBooks, and how to subscribe to our email newsletter to hear about new eBooks.