Arm & Hammer Soda book of valuable recipes

PACKAGE Soda, LIKE CHURCH & CO’S ARM AND HAMMER BRAND, HAS THE GUARANTEE OF A RESPONSIBLE manufacturer. Bulk Soda may be anybody’s manufacture, AND GENERALLY OFA POOR QUALITY. SOMETIMES RETAIL DEALERS ARE I M POSED UPON, NOT KNOWING WHAT THE JOBBER SENDS. A FEW THINK THEIR CUSTOMERS SHOULD ACCEPT ANY¬ THING THEY CHOOSE TO SELLTHEM, SAYING IT IS REALY ARM AND HAMMER BRANDSODA, OR IT IS THE SAME THING. ARM AND HAMMER BRAND SODA, BEING of SUCH PERFECT QUALITY, IS OF NECESSITY VERY STRONG, AND WE CAUTION PARTIES NOT TO USE TOO MUCH. f NEW ENGLAND PUDDING— VERY FINE. Cut into thin slices a half loaf Graham bread or Boston brown bread. Butter each slice well. Also butter half as many slices of stale white bread. Arrange them in a buttered, sugar-dusted pudding dish until half full, then pour a custard over the whole. Some English currants may be sprinkled between the layers. Let the custard soak through before baking. Set the pudding dish in a large pan containing a little water. YORKSHIRE SUET PUDDING. Three large cups sifted flour, one cup suet chopped very fine, one teaspoonful salt, cinnamon and mace. To one cup sour milk, or cream (not thick), add one small cup molasses, one teaspoonful ARM AND HAMMER Soda (or Saleratus), one egg and one cup stoned raisins. Mix thoroughly; All in a mould with tight-fitting cover, well buttered, and dust with crumbs or sugar. Steam three hours. FARINA SOUFFLEE. Into one pint boiling milk stir a cupful farina; when it starts to thicken set it aside to cool. Then add a large cupful sugar, the yolks of four eggs, the rind of a lemon, grated, two tablespoonfuls melted butter, a half cup sweet cream, a pinch of ARM AND HAMMER SODA (or Saleratus) and last, the whites of four eggs beaten very stiff. Mix as little as possible. Bake in porcelain dish for about forty minutes. Should be served as soon as baked. FLOATING ISLAND. One quart milk, four eggs, six tablespoonfuls sugar, two teaspoonfuls corn starch, pinch of salt. Flavor with vanilla. Beat the yolks of the eggs with the corn starch, three tablespoonfuls of sugar and the salt. Into this pour slowly the milk after it has been scalded. Let it stand on the stove until it thickens and then pour into a baking dish. Beat the whites of the eggs to a stiff froth; add the rest of the sugar and the vanilla. Put this on top of the custard by spoonfuls; then place in the oven and bake until slightly browned. LEMON CREAM. Dissolve two tablespoonfuls of corn starch in a little water. Add the juice and grated rind of one large lemon, and one cup of sugar. On this pour two and one-half cups of boiling water. Add the yolks of three eggs. Set on the stove and cook slowly, stirring it until it thickens like custard. Remove from the fire and stir in the whites of the eggs, beaten stiff, and set away to cool. It can be made the day before using. Insist on having Arm and hammer Soda. BAKED CUSTARD. |