Arm & Hammer Soda book of valuable recipes

Dissolve one compressed yeast cake in one cup lukewarm milk, (a half cup home-brewed yeast can be used instead). Add three cups lukewarm water, one teaspoonful salt, two tablespoonfuls shortening, one tablespoonful sugar and two quarts sifted flour with a small pinch ARM AND HAMMER Soda (or Saleratus). Mix all into a stiff dough, rub over the top with lard to prevent crust, Cover with a cloth and set to rise over night. In the morning turn out on bread board, roll up and cut into two or three loaves ; then mould and set them to rise in greased bread tins to the top. Bake from forty to fifty minutes. In warm weather set to rise at nine o'clock in the evening, in winter at seven. RAISED BISCUITS. To the above dough mix in the morning two more tablespoonfuls of soft butter, two heaping tablespoonfuls sugar, and mix thoroughly. Let it rest about an hour. Roll up into biscuits, greasing your hands with lard while rolling them up, lay them close together in biscuit tins and set to rise. Bake thirty minutes in brisk heat. GRAHAM BREAD. One quart of sour milk, two round teaspoonfuls of ARM AND HAMMER Soda (or Saleratus), two teaspoonfuls of salt, one cup of New Orleans molasses, two tablespoonfuls of brown sugar, four, coffee-cups of Graham flour, sifted, four coffee-cups of wheat flour,' sifted. Bake one hour in a slow oven. BOSTON BROWN BREAD. Sift together two cups Indian meal, two cups Graham flour, one cup coarse rye flour, one cup wheat flour, two teaspoonfuls salt. Take one large cup molasses and two cups buttermilk. Add one and a half cups water, in which dissolve two small teaspoonfuls ARM AND HAMMER SODA (or Saleratus). Mix all into a soft dough (a little more water may have to be added). Pour into brown bread moulds with covers, which must be well greased. Bake in a deep pan, into which has been poured hot water, about one inch deep. Water should be all evaporated after two hours, then bake about one hour longer, ARM AND HAMMER SODA BISCUITS. One teaspoonful salt, one teaspoonful ARM AND HAMMER SODA (or Saleratus), two cups buttermilk, lard twice the size of an egg. Use enough sifted flour to make a smooth dough. Roll half an inch thick and bake in hot oven. DELICIOUS TEA BISCUIT. Take one quart of sifted flour, one tea¬ spoonful of salt and one teaspoonful of Arm and Ham¬ mer Soda (or Saleratus) ; sift thor¬ oughly together; then rub in a heaping tablespoonful of lard or butter, and add sufficient sour milk or buttermilk to make a soft dough— just stiff enough to handle with the floured hand, Roll out the dough, and cut out the biscuit. Bake immediately. Have the oven and pans very hot before MIXING. PUT THE DOUGH INTO THE OVEN SOON AS MIXED. NO MORE IMPORTANT CONSIDERATION ENTERS INTO OUR LIVES THAN THOSE FROM WHICH OUR BODIES DERIVE THEIR SUSTENANCE. WHOLE¬ SOME BREAD DEPENDS ALTOGETHER UPON PURE INGREDIENTS. USE ONLY THE ARM AND HAMMER BRAND SODA IN PACKAGES. # FOR BREAKFAST AND TEA, DELICIOUS BREAKFAST GEMS. Break two eggs in a pan and beat with them two teaspoonfuls of salt, two cups of buttermilk, one level teaspoonful ARM AND HAMMER SODA (or Saleratus), and one cup sugar. Then sift nto the mixture three cups of flour and beat well for several