Arm & Hammer Soda book of valuable recipes

Two cups granulated or brown sugar, a half cup butter, a half cup lard, one large cup sweet milk, a half cup cream, one even teaspoonful ARM AND HAMMER SO DA (or Saleratus), two and a half heaping cups flour sifted with one heaping teaspoonful cream of tartar and some nutmeg to flavor. If flour is not sufficient add a little more. Roll out and dip in coarse sugar. BOLIVARS. One pint New Orleans molasses, one cup water, a quarter of a cup sour cream or milk, a half cup lard, two teaspoonfuls ARM AND HAMMER SODA (or Saleratus), a tablespoonful ginger, and sufficient sifted flour to make a stiff dough. Roll out thick ; cut out with scalloped cutter; wash with milk and bake in hot oven. DELICIOUS POUND CUP CAKES. Rub to a cream, one cup powdered sugar with one-third cup butter, add three eggs, one at a time, a small half cup sweet cream, a small half teaspoonful A R M AND HAMMER SODA (or Saleratus), and an even teaspoonful cream tartar sifted into one and a half cups flour. Beat all well together and fill into well greased deep cup-cake moulds. Use no flavoring. Do not have the oven too hot. Frost on bottom and sides with boiled cream frosting, flavored with lemon juice. Insist on having Arm and Hammer Soda. SOFT GINGERBREAD. One cupful molasses, one-half cup¬ ful shortening, one egg, one teaspoonful of arm and Hammer soda (or Saleratus) dissolved in half cup warm water, one teaspoonful ginger. Use sifted flour to make batter. BERKSHIRE CAKES. Three-quarters of a pint of molasses, a heaping tablespoonful butter, a half teaspoonful ARM AND HAMMER SODA (or Saleratus), a small half tea¬ cup sour milk, a pinch of salt, a table¬ spoonful ginger, a teaspoonful cinna¬ mon and enough sifted flour to thicken, two handfuls of currants. Roll out a quarter of an inch thick and cut in slices; prick well with fork and bake in a steady heat. GOLD CAKE (DELICIOUS). Rub to a cream one-half cup short¬ ening and three-fourths of a cup sugar, then add slowly two eggs, a half cup milk and a small half teaspoonful arm and Hammer soda (or Saleratus). Sift in a heaping cupful flour and an even teaspoonful cream tartar. Add a teaspoonful vanilla. Bake in paper-lined cake tins. SWABIE CAKE. Half -cup of butter, one cup sugar, two or three eggs, one and a half cups sifted flour, three tablespoonfuls milk, one teaspoonful cream tartar, and a half teaspoonful ARM AND HAMMER SODA (or Saleratus). Flavor with vanilla. JAM CAKE. Six egg, one cup of butter, four cups of sifted flour, one heaping tea¬ spoonful of Arm AND Hammer SODA (or Saleratus) dissolved in one-half cup of buttermilk, two teaspoonfuls of cinnamon, one-half nutmeg and two cups of black or dew-berry jam. This makes six layers. Put icing between layers. LEBKUCH EN. Two pounds of butter and one of lard, mixed, heat a gallon of honey ; add a teacup of ARM AND HAMMER SODA (or Saleratus), one of allspice, one of cinnamon, a quarter teacup of cloves, one of sweet milk, two nutmegs, two teaspoonfuls of black pepper, two pounds of chopped almonds and two of citron. Add pastry flour enough to make asoft dough and let it stand ten days ; then take off a piece at a time and work well, then roll thin and cut out. They should be iced while hot. These German cakes improve with age and should be made in large quantities. AMERICAN SPONGE CAKE.