Arm & Hammer Soda book of valuable recipes

Beat a half pound of sugar with four eggs, light. Add a quarter pint sweet milk, a half teaspoonful ARM AND HAMMER SODA (or Saleratus). a half teaspoonful vanilla extract and twelve ounces flour sifted with an even teaspoonful of cream of tartar. Beat all together and bake in paper-lined mould, Bake in a steady heat. Turn out of the mould as soon as baked. JELLY ROULADE. Beat up same mixture as for American Sponge Cake; then spread! rather thin upon a greased paper and hake in quick oven. Turn over immediately upon a dry towel dusted with sugar and pull off the paper;; then spread with jelly or jam and roll up tight into the towel. FRIED CAKES. Mix two eggs, one and a half cups sugar, one large cup sour milk, one teaspoonful ARM AND HAMMER SODA (or Saleratus), a quarter cup of butter or lard, a pinch of salt and a half teaspoonful mace or nutmeg. Then add enough sifted flour to make the dough just stiff enough to roll out. Roll out and cut with a doughnut cutter. Let them stand a few minutes before frying in hot grease. PLAIN COOKIES. MRS. MATTIE BALLARD, TACOMA, WASH. One cup of butter, one heaping cup of sugar, one cup of cold water (or, better, sour milk) in which a teaspoon a little more than evenly full of ARM AND HAMMER SODA (or Saleratus) has been dissolved; mix in sifted flour until they will keep their shape. Bake in quick oven. CRACKERS. IMPERIAL BISCUITS. One quart and one pint sifted flour, two pounds sugar, eight eggs, one pound butter, one teaspoonful ARM AND HAMMER SODA (or Saleratus), and two teaspoonfuls vanilla. Rub the butter in the flour and add the sugar ; put in the eggs and then the soda with a little sour milk or cream. Roll into strips, then cut them into pieces as large as w'alnuts and bake on clean lightly greased tins, not close together, in a slow oven. PRINCESS BISCUITS. Two pounds “A” sugar, fourteen ounces lard, one teaspoonful ARM AND HAMMER SODA (or Saleratus), one and a third pints butteruriiin two quarts and one pint to three quarts sifted flour and lemon flavoring. Mix the sugar and lard together, add the milk and soda and then the flour last. Cut with a small scalloped round cutter, prick with a fork and bake in a not too hot oven. MESSINA LEMON WAFERS. One and a half pounds granulated sugar, one-half pound butter, two ounces lard, six egg yolks, one-half pint sour milk (short measure), two even teaspoonfnls ARM AND HAMMER SODA (or Saleratus), two heaping spoonfuls cream of tartar, lemon flavoring, two teaspoonfuls; one quart and one-half pint sifted flour. Rub flour, butter and lard to¬ gether, and add soda and cream tartar. Mix the sugar in the center with the eggs, milk, etc. Make a stiff dough, then roll and cut small. Bake in cool oven. MISCELLANEOUS. LIGHT DUMPLINGS FOR POT-PIE. Cook Meat until it is tender, season with dalt and pepper, and put in potatoes sliced about an inch thick, or use small potatoes which do