Arm & Hammer Soda book of valuable recipes

One pint New Orleans molas¬ ses, a quarter pint of water, one ounce ARM AND HAMMER SODA (or Saleratus), one cup lard, a half cup brown sugar, two quarts sifted flour, a heaping tablespoonful ginger and a half teaspoonful cinnamon. Drop with a spoon on slightly greased cookietins. LADY WASHINGTON CUPS. One pint cake crumbs, one cup New Orleans molasses, half-cup sour milk, one even teaspoonful ARM AND HAMMERSODA (or Saleratus), a quarter of a cup brown sugar, two heaping table¬ spoonfuls lard, a little lemon peel, grated, a teaspoonful cinnamon, the same of allspice, one egg, a handful of currants, and enough sifted flour to make a soft dough. Bake in greased cup-cake tins. Frost with chocolate. BLACK CAKE (VERY FINE). One cup dark brown sugar, one of butter, one of sour cream, one of New Orleans molasses, four cups of sifted flour, one tablespoonful of ARM AND HAMMER SODA (or Saleratus) dissolved in a little water, one tablespoonful of ginger, one teaspoonful of cinnamon, onehalf teaspoonful of cloves, three eggs, one cup of raisins and one-half cup of citron. To be eaten with sauce. COCOANUT LAYER CAKE. Bake three layers of American sponge cake (see recipe page 23), Beat up the white of one egg with sufficient line sugar and a little lemon juice until very light and stiff ; add a little boiling water, a half cup more of sugar and one tablespoonful of corn starch, and last add a half cup of desiccated cocoanut, or a half fresh cocoanut, grated, and a half teaspoonful vanilla. Spread the mixture between the layers of sponge cake and on top. Dust a little more of the cocoanut over the top. PLAIN COOKIES. Mrs. J. C. PERRY, Los Angeles, Cal. One-half cup of butter, or sweet drippings, one cup of sugar. Beat thoroughly; then add one-half cup of sour milk, a little cinnamon, and two cups of flour in which has been sifted half a level teaspoonful of ARM AND HAMMER SODA (or Saleratus) and the same of salt. Mix together; roll thin and cut into shapes. Bake on a floured baking sheet (or pan) in a good oven. CRULLERS. One cup sour cream, one cup sugar, four cups sifted flour, one teaspoonful ARM AND HAMMER SODA (or Saleratus) sifted, one teaspoonful cream of tartar sifted, two eggs, a little nutmeg and vanilla— if desired. DOUGHNUTS. One-half pound granulated sugar, two eggs, unbeaten. Mix well. One and one-half pounds prepared flour, sifted (see recipe for this flour page 25), one pint sweet milk, a little grated nutmeg. Fry in boiling fat, beef fat preferred. GINGERSNAPS. Sift three cupfuls of flour with one teaspoonful of salt, one teaspoon¬ ful of ginger; put in a teacup four tablespoonfuls of hot lard, four tablespoonfuls of hot water ; then fill the cup full of warm New Orleans molasses and stir in a teaspoonful of ARM AND HAMMER SO DA (or Saleratus) until it foams; mix quickly, roll thin and bake in a hot oven. Delicious ! ROLL JELLY CAKE. Four eggs, one cup of sugar, one cup of sifted flour, one-haM teaspoon¬ ful of ARM AND HAMMER SODA (or Saleratus), one teaspoonful of cream of tartar, a little salt. This will make two cakes. Spread thin on long tins. As soon as baked, turn from the tins, spread with jelly and roll up immediately, It will not break in rolling. AUNT NELL’S COOKIES.