You can make exactly as good cakes, pies, cookies, and candies by substituting for the butter named in your recipes ¾ the quantity of Swift's Premium Oleomargarine. On this and the following pages are a few recipes in which this substitution has been made. Try them. You will find them good and more economical than when made with butter.

You may have some favorite recipes that are too expensive on account of the large amount of butter required. You can reduce their cost by using Swift's Premium Oleomargarine.

Loaf Fig Cake

Light Part

• ½ cupful Swift's Premium Oleomargarine
• ½ cupful sweet milk
• 1½ teaspoonfuls baking-powder
• 1 cupful sugar
• 1½ cupfuls flour
• 1 teaspoonful vanilla
• Whites of 4 eggs

Cream the oleomargarine and sugar. Add the milk, with which the vanilla has been mixed. Sift the baking-powder with the flour and add gradually. Add the whites, well beaten, last.

Dark Part

• ½ cupful Swift's Premium Oleomargarine
• ¾ cupful milk
• 1½ teaspoonfuls baking-powder
• Yolks of 4 eggs
• ½ pound of raisins
• 1½ cupfuls sugar
• 3 cupfuls flour
• 1 dessertspoonful each of cinnamon, cloves, allspice, and nutmeg
• 1 pound of figs

Cream the oleomargarine and sugar. Add the egg-yolks, well beaten, then the milk. Sift the baking-powder and spices with the flour and add gradually. The raisins should be seeded and dredged with flour, and the figs should be cut in small pieces and dredged with flour and added to the batter the last thing. Put in the pan alternate layers of each part and bake in a loaf.

The Italian uses olive oil; the Swiss, butter from goat's milk; and the thrifty American housewife, Swift's Premium Oleomargarine.

[Page Four] Sugar Cookies

• 1 cupful Swift's Premium Oleomargarine
• 1 cupful sour milk
• 1 teaspoonful soda
• 2 cupfuls sugar
• 3 eggs, well beaten
• Flavoring to taste
• Flour enough to roll out thin

Cream the oleomargarine and sugar. Add the eggs, whites and yolks beaten together. Dissolve the soda in the sour milk. Add this and then the flour. Roll out thin. Just before cutting out the cookies sift granulated sugar on top and roll it in slightly, then cut out cookies with cookie-cutter and bake in a moderate oven.

Lemon Pie

• 1 cupful sugar
• 2 tablespoonfuls flour
• Yolks of three eggs
• 1 cupful water
• Juice and grated rind of 1 lemon
• A lump of Swift's Premium Oleomargarine the size of an egg

Put all together in an oatmeal cooker and cook over hot water until thick. Take from the fire and cool a little. Line a deep pie-plate with crust, pour in the lemon mixture, and bake in a moderate oven until the crust is done. Remove from the oven and have ready the whites of the three eggs, beaten up stiff, with three level tablespoonfuls of powdered sugar; spread this meringue smoothly over the pie, return to the oven, and bake a light brown.

Cornbread

• ¼ cupful Swift's Premium Oleomargarine
• 1 cupful sweet milk
• 1 cupful cornmeal
• ¼ cupful sugar
• 1 cupful flour
• 2 teaspoonfuls baking-powder
• 2 eggs

Sift together meal, flour, baking-powder, and sugar. To this add in order the milk, the egg-yolks well beaten, the oleomargarine melted and lastly the well-beaten whites of the eggs. Bake in a hot oven for thirty to thirty-five minutes. This is particularly delicious if just before it is done half a cupful of cream is poured over the top.

Have you tasted Swift's Premium Oleomargarine?

[Page Five] Oatmeal Crackers

• ¾ cupful Swift's Premium Oleomargarine
• 2 cupfuls rolled oats
• ½ cupful milk
• ½ teaspoonful soda
• 1½ cupfuls raisins chopped fine
• 2 cupfuls flour
• 1 cupful sugar
• 1 teaspoonful cinnamon
• 3 eggs
• A pinch of salt

Cream oleomargarine and sugar. Add egg-yolks well beaten. Dissolve soda in milk and add next. Mix oats, flour, salt, and cinnamon together well and add. Add the raisins last. Beat well and drop with a spoon on to buttered tins and bake in moderate oven.

English Walnut Pudding

• ½ cupful Swift's Premium Oleomargarine
• 1 egg
• 1 cupful boiling water
• 1 teaspoonful cinnamon
• ½ cupful walnuts
• 1 cupful molasses
• 1 teaspoonful soda
• 3 cupfuls flour
• ½ teaspoonful cloves
• ½ cupful raisins

Beat the egg white and yolk together and add it to the molasses. Dissolve the soda in the boiling water and add that next. Mix flour, cinnamon, and cloves together and add gradually. Add the butterine melted. Lastly add the raisins. Steam two and a half hours. Serve warm with sauce made of one cupful Swift's Premium Oleomargarine stirred until smooth with one cupful powdered sugar. Add one egg, flavor to taste, and beat until smooth.

Penoche

• ¼ cupful Swift's Premium Oleomargarine
• 1½ cupfuls rich milk
• 3 cupfuls light-brown sugar
• 1 cupful chopped walnuts

Stir together the oleomargarine, milk, and sugar, and cook until it can be picked up when dropped in cold water. Beat until it thickens and add the walnuts slightly salted. Pour in buttered tins and cut in squares.

Ask your grocer for a carton of Swift's Premium Oleomargarine.

Butter Scotch

• ¾ cupful Swift's Premium Oleomargarine
• 1 cupful molasses
• 2 cupfuls sugar
• ? cupful vinegar

Put all together and cook, stirring all the time. Cook until brittle when dropped in cold water. Pour into buttered tins and mark for breaking before it is cold.

Ginger Bread

• ½ cupful Swift's Premium Oleomargarine
• 1 cupful molasses
• 1 teaspoonful ginger
• 1 teaspoonful cloves
• 1 teaspoonful cinnamon
• ? teaspoonful nutmeg
• 1 egg, beaten light
• ½ cupful sugar
• 1 cupful sour milk
• 1 teaspoonful baking soda
• 2 cupfuls flour

Mix into a light dough and bake in a flat pan. Quick oven.

Cookies

• 1½ cupfuls sugar
• ¾ cupful Swift's Premium Oleomargarine
• 1 cupful sour cream
• 3 eggs
• ½ teaspoonful soda
• 1 teaspoonful nutmeg
• 1 teaspoonful vanilla
• 1 teaspoonful almond

Mix with flour enough to roll thin, and bake in a quick oven.

Would you like to reduce your butter bill? Then use Swift's Premium Oleomargarine.