Arm & Hammer Soda book of valuable recipes

Beat to a froth three small teacupfuls of sugar, the outside of the rind and the juice of three lemons, and the yolks of six eggs ; then beat the whites to a very stiff froth, and stir into the sugar and other ingredients, adding three tablespoonfuls of milk. Fill the two plates with this mixture, and bake in a moderate oven forty-five minutes. Thorough beating of the mixture and the slow baking are absolutely necessary to the success of the dish. VIRGINIA CUSTARD OR POTATO PIE. Boil or bake three large potatoes and mash them. Beat up a half cup sugar and four eggs; add one quart and a gill of milk, a pinch ARM AND HAMMER SO DA (or Saleratus). a half nutmeg grated, a teaspoonful salt and a tablespoonful melted butter. Strain all through a colander, fill in lined deep dishes and bake like custard. Sweet potatoes can be used in the same manner. PUDDINGS AND DESSERTS. BOILED INDIAN PUDDING. Stir one cupful Indian meal and a half cup sifted wheat flour into one quart of boiling milk, When it thickens add one-half cup brown sugar, one-half cup beef suet, chopped fine, and a little flour; add one pinch salt, four eggs and a half nutmeg, grated; also two tablespoonfuls molasses with a half teaspoonful ARM AND HAMMER SODA (or Saleratus). Tie in a cloth and boil in a kettle of boiling water three and a half to four hours. P. S.— This pudding can be made with one egg only, to reduce cost. BERRY PUFF PUDDING. Sift together one and a half cups of flour, one teaspoonful cream of tartar, one-half teaspoonful ARM AND HAMMER SODA (or Saleratus), one teaspoonful salt and a tablespoonful butter. Add enough sweet milk, stirring all the time, to make a smooth thick batter. Have some buttered coffee-cups ready. Put a teaspoonful of batter into'-each cup, then a thick layer of raspberries, strawberries or whatever fruit is Insist on having Arm and Hammer Soda. BERRY PUFF PU D D I N G — CONTI N U ED. ^preferred. Sprinkle some sugar over the fi-uit, then cover with another layer of batter. Repeat this until the cups are about two-thirds full, steam now from forty to forty-five minutes and serve immediately when done BOILED OR STEAMED AN APPLE DUMPLING CONNOISSEUR, APPLE DUMPLINGS. Sift one quart of flour, mixing thoroughly into it one teaspoonful ARM AND HAMMER SODA (or Saleratus) and about a half teaspoonful salt; put in one tablespoonful lard, 'or butter, if preferred. When all are thor¬ oughly mixed, wet up quickly with two cups sour milk. Roil the dough out to about the thickness of a quarter of an inch, then cut into squares S large enough to wrap around a jj tart apple pared and cored. Fill the cavity of the core with brown sugar and a pinch of cinnamon. It is best to cook in a steamer from half to threequarters of an hour. BAKED APPLE DUMPLINGS. Same as above, except that double the shortening can be used, and when the dumplings are ready for the oven, lay in a greased pan and have the folds of the dumplings at the bottom. Bake brown and serve with hard or vanilla sauce, or both. APPLE ROLY-POLY.