Arm & Hammer Soda book of valuable recipes

One pint of milk, three dessertspoonfuls sugar, four eggs, one-half! teaspoonfui salt, nutmeg or lemon flavoring, one-half cup cold milk, extra. Scald, hut not boil, the pint of milk. Beat eggs and sugar very thoroughly. To them add salt and spice, or lemon, and the half cup of’ cold milk, and to this mixture the scalding milk. Fill six custard cups; set them into a pan in which is hot water and bake until the custard is - well set and is lightly browned. PUDDING SAUCES. FRENCH CREAM SAUCE. Heat in a double boiler or chafingdish, one cup sugar, one pint sweet milk, with a pinch of salt and a tablespoonful butter; and two heaping tablespoonfuls of corn starch dissolved in a little milk and one egg. Stir occasionally until it thickens, then pour in a small cup of sweet cream and add a little nutmeg. This formula makes a good sauce with¬ out the egg. VANILLA SAUCE. Cream in a small bowl, two table¬ spoonfuls salt butter with a half cup fine sugar. Boil together a half cup of brown sugar, a cup of white sugar, two table¬ spoonfuls corn starch dissolved, six whole cloves, a cinnamon stick and a few kernels of whole allspice. When it thickens, strain and mix with the butter in the bowls. To serve, add a teaspoonful of vanilla extract. HARD SAUCE. Cream together until very light a half cup butter (salted) and three-fourths of a cup of flue sugar. Put away in a plate on ice to hardeu. Sprinkle some ground mace over the top. The white of an egg might be added. STRAWBERRY SAUCE. Rub together one-half cupful butter with one cupful of sugar (warm butter first). Stir into this gradually one cupful of boiling milk, one cupful strawberries previously crushed with a handful of sugar. P. S.— In place of strawberries any fruit may be used. Serve hot or cold. CHOCOLATE SAUCE. A bar of chocolate (two ounces), melt in basin with one tablespooful of butter, stirring it; then pour one small cupful of hot milk into it gradually; add a half cupful of sugar and a teaspoonful of vanilla. Serve hot or cold. foaming Lemon sauce. Beat together one cupful of sugar and two egg yolks, gradually adding the juice of two lemons and grated rind of one lemon. Set in boiling water both and beat until light and foamy, gradually adding a half teacupful boiling hot water. A sprinkle of nutmeg may be added. § CAKES AND COOKIES FOOD CAKE. Two cupfuls brown sugar, two eggs, one-half cup butter, one tea¬ spoonful ARM AND HAMMER SODA (or Saleratus), dissolved in one-half cup of sour milk, one-quarter cake chocolate, grated, and dis¬ solved in one-half cup boiling water, three cupfuls sifted flour. Bake in a long, shallow pan or in two square layer pans. Ice with chocolate or white icing. OLD-FASHIONED GINGER CAKE. Two-thirds of a cup of molasses, filled with brown sugar ; one-half cup melted lard or drippings, one teaspoonful of ginger, a pinch of salt, one teaspoonful of ARM AND HAMMER SODA (or Saleratus) dis¬ solved in one-half cup of water, and two cups of flour, sifted. Bake in a square cake-pan and in a moderate oven. FRENCH GINGER NUTS