Take ONE teaspoonful, NOT TOO LARGE, Arm and Hammer brand
Soda or Saleratus, sift and mix thoroughly through one pound or
quart of flour, and add to that sour milk enough to knead the dough✪ Soda and Sour Milk Dough.
Two teaspoonfuls Pure Cream Tartar to one of Arm and Hammer
brand Soda or Saleratus ought to produce
the same effect; but sour milk or butter¬
milk is preferable, because good Cream
Tartar is difficult to obtain, besides being
expensive.
CHURCH & CO’S ARM AND
HAMMER BRAND SODA OR
SALERATUS IS ALWAYS FULL
STRENGTH. IF THE COOKING
IS NOT RIGHT AT FIRST, USE
LESS OF THE SODA AFTER¬
WARD, UNTIL THE PROPER
QUANTITY IS DETERMINED.
Housekeepers using Baking Powder can
make the very best for immediate use by
mixing thoroughly one part Arm and
Hammer brand Soda or Saleratus with two parts Cream Tartar,
WHICH MUST BE STRICTLY PURE. Should a supply be desired for
future use, take larger quantities in the same proportion and add
another part, of powdered starch✪ Homemade Baking Powder. Have all perfectly dry before mixing
together. The result will be the best Baking Powder possible to be
obtained. Keep in an air-tight package. Directions for any good Baking
Powder apply to this. The only ingredients, however, containing
raising properties is Soda or Saleratus. Housekeepers will readily per¬
ceive that by using the Arm and Hammer brand Soda or Saleratus
with sour milk simply, they save twenty times the cost of buying
Baking Powders.
In using Soda or Saleratus in recipes containing molasses, re¬
member always to put the dry Soda in a bowl and pour the syrup
on to the Soda. It will dissolve quickly, foam up, and make your
cake or pudding a beautiful golden yellow. Hot lard can also be
poured on the Soda to dissolve it, but never boiling hot water in
recipes for baking.
Nothing makes more delicious cakes and biscuits than butter¬
milk. Sour Cream is also vei'y nice, but not always so easy to get.
The following recipes are recommended to housekeepers as being
especially adapted to the use of Church & Co’s Soda or Saleratus
(Arm and Hammer brand), and sure to secure perfection in the
articles baked, being tried, tested and proved by the most ex¬
perienced cooks.
In these recipes it is always advisable to use the Arm and Hammer
brand of Soda or Saleratus by sifting it throughout the flour or meal
before wetting; but if housekeepers prefer to dissolve the Soda or
Saleratus in water, it is important that the water be lukewarm.
We have in these recipes paid particular attention to the use of
Soda or Saleratus without Cream Tartar. Pure Cream Tartar is almost
unattainable, as all intelligent housekeepers know. Should, however,
it be desirable to substitute Cream Tartar for sour milk or cream in
any of these recipes, twice as much Cream Tartar should be used as
of Soda, In place of the sour milk or cream.
INSIST ON HAVING ARM AND HAMMER SODA.
6
HINTS ON BAKING.
Never use soft butter or lard for pie crust. Butter should be
washed in cold water before using in baking.
Never use a large quantity of flavoring of any kind in baking, it
spoils the delicacy of the cake or dessert.
When using dried or evaporated fruit in baking, a pinch of salt
should be added, as this brings back the flavor of the fresh fruit.
The same rule governs for canned fruits.
Page 2 · 2 recipe records on this page
Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Take ONE teaspoonful, NOT TOO LARGE, Arm and Hammer brand Soda or Saleratus, sift and mix thoroughly through one pound or quart of flour, and add to that sour milk enough to knead the dough.
Two teaspoonfuls Pure Cream Tartar to one of Arm and Hammer brand Soda or Saleratus ought to produce the same effect; but sour milk or buttermilk is preferable, because good Cream Tartar is difficult to obtain, besides being expensive.
CHURCH & CO’S ARM AND HAMMER BRAND SODA OR SALERATUS IS ALWAYS FULL STRENGTH. IF THE COOKING IS NOT RIGHT AT FIRST, USE LESS OF THE SODA AFTER¬ WARD, UNTIL THE PROPER QUANTITY IS DETERMINED.
Housekeepers using Baking Powder can make the very best for immediate use by mixing thoroughly one part Arm and Hammer brand Soda or Saleratus with two parts Cream Tartar, WHICH MUST BE STRICTLY PURE. Should a supply be desired for future use, take larger quantities in the same proportion and add another part, of powdered starch. Have all perfectly dry before mixing together. The result will be the best Baking Powder possible to be obtained. Keep in an air-tight package. Directions for any good Baking Powder apply to this. The only ingredients, however, containing raising properties is Soda or Saleratus. Housekeepers will readily per¬ ceive that by using the Arm and Hammer brand Soda or Saleratus with sour milk simply, they save twenty times the cost of buying Baking Powders.
In using Soda or Saleratus in recipes containing molasses, re¬ member always to put the dry Soda in a bowl and pour the syrup on to the Soda. It will dissolve quickly, foam up, and make your cake or pudding a beautiful golden yellow. Hot lard can also be poured on the Soda to dissolve it, but never boiling hot water in recipes for baking.
Nothing makes more delicious cakes and biscuits than butter¬ milk. Sour Cream is also vei'y nice, but not always so easy to get.
The following recipes are recommended to housekeepers as being especially adapted to the use of Church & Co’s Soda or Saleratus (Arm and Hammer brand), and sure to secure perfection in the articles baked, being tried, tested and proved by the most ex¬ perienced cooks.
In these recipes it is always advisable to use the Arm and Hammer brand of Soda or Saleratus by sifting it throughout the flour or meal before wetting; but if housekeepers prefer to dissolve the Soda or Saleratus in water, it is important that the water be lukewarm.
We have in these recipes paid particular attention to the use of Soda or Saleratus without Cream Tartar. Pure Cream Tartar is almost unattainable, as all intelligent housekeepers know. Should, however, it be desirable to substitute Cream Tartar for sour milk or cream in any of these recipes, twice as much Cream Tartar should be used as of Soda, In place of the sour milk or cream.
HINTS ON BAKING.
Never use soft butter or lard for pie crust. Butter should be washed in cold water before using in baking.
Never use a large quantity of flavoring of any kind in baking, it spoils the delicacy of the cake or dessert.
When using dried or evaporated fruit in baking, a pinch of salt should be added, as this brings back the flavor of the fresh fruit. The same rule governs for canned fruits.
Records on this page
Soda and Sour Milk DoughHomemade Baking Powder