Arm & Hammer Soda book of valuable recipes

jj not need slicing. Have just enough water in to boil up over the potatoes f-gthen boiling fast, but not enough to boil over the dumplings when they [®e put in, or they will not be light. As soon as the potatoes are in, take | a pint of flour and sift it with two small teaspoonfuls of cream tartar and one of ARM AND HAMMER SODA (or Saleratus), add a quarter teaspoonfui salt and rub in a teaspoonful of butter; then add milk enough to stir very thick, so that when dropped from the spoon the dumplings will keep their shape. By this time the water should be boilj ing. Now wet the spoon, drop the dumplings on top of the potatoes, and cover the kettle tightly. In fifteen minutes the pot-pie will be ready to serve, and the dumplings will be “as light as a feather.” SELF-RAISING, OR PREPARED FLOUR. One quarter pound flour sifted, one teaspoonful ARM AND HAMMER j SODA (or Saleratus), two teaspoonfuls cream tartar, one saltspounful i| salt. YORKSHIRE PUDDING, WITH ROAST BEEF. Ten heaping tablespoonfuls prepared flour (see recipe for prepared flour) ; one-half or one-quarter cup of cold water ; two cups of milk ; three eggs ; salt. Rub the flour smooth in the water and milk ; salt, beat in the yolks, then, just before putting into the oven, whip in the beaten whites. Put two tablespoonfuis from the fat “top” of your beef gi’avy into square baking-pan ; pour in the batter, and bake in the lower part of the oven until “set.” Then baste every few minutes, with the hot drippings until it is of a rich brown. Cut in squares, and lay about the meat. COCOA. One pint hot water, one pint sweet milk, four teaspoonfuls cocoa, or two squares of grated chocolate, two teaspoonfuls of corn starch dis¬ solved in one-half cup milk, one teacup brown sugar, one egg beaten thoroughly with one-half cup very hot, though not boiling, water. Pour the water over the cocoa in a granite pot, then add the milk and sugar, beaten thoroughly, When this boils up add the dissolved corn starch very slowly. Let all boil together well for some five or ten minutes. When the cocoa is ready, break the egg into a quart bowl and pour over it one-half cup very hot water, and beat it with a Dover egg beater till the bowl is nearly full of froth. Pour some of this into the cocoa-pot, then pour in the boiling cocoa, reserving some of the egg for the top, and serve. This makes eight cups of delightful cocoa. POP-CORN BALLS. Two cups of molasses, one cup of brown sugar, one tablespoonful of vinegar, a piece of butter the size of a small egg. Make the candy in a large kettle ; pop the corn, salt it, and sift it thi’ough the fingers, that the extra salt and unpopped kernels may drop through. Four quarts or more of popped corn may be needed, Stir all the corn into the kettle that the candy will take, then heap it on buttered platters or make it into balls. BEANS. Soak one pint dried beans in two quarts cold water (I used spring water) for two hours, having dissolved one teaspoonful Soda in the water. Then pop the beans out of the skins, as one blanches almond nuts. Boil twenty to twenty-five minutes, when the beans are ready for eating and for baking. FROSTING, CANDIES, ETC. BOILED CREAM FROSTING.