Arm & Hammer Soda book of valuable recipes

minutes. Before putting into the gem-pans, add two heaping table¬ spoonfuls of lard well heated. HAVE THE TINS HOT AND WELL GREASED AND BAKE IN A HOT OVEN. DOUGHNUTS (SOUR MILK). One cup sugar, two eggs, four tablespoonfuls of soft butter. Beat up light. Add one teaspoonful ARM and Hammer Soda (or saleratus) dissolved in a little cold water, one large cup sour milk, one-half teaspoonful salt. Then add two cups flour sifted with one teaspoonful cream tartar. More flour may be re¬ quired. Let the dough rest a while, then roll out half an inch thick and cut with doughnut cutter. Fry in hot fat and sprinkle with sugar. JJOHNNY CAKE. Sift together one cup and a quarter wheat flour, two cups In¬ dian meal, two tablespoonfuls of sugar, one teaspoonful of salt. Mix together with two cups of sour milk and one teaspoonful ARM AND HAMMER Soda (or Saleratus), dissolved in a little cold water. Add now to the batter three tablespoonfuls of soft butter and one to three eggs. Pour into well buttered tins and bake thirty minutes In a brisk oven. GOLDEN CORN MUFFINS (MRS. J. BRAUN). Three ounces yellow corn meal, two ounces sugar, two ounces lard or butter, two eggs, all mixed and beaten. Add half a pint of milk with a quarter teaspoonful ARM AND HAMMER SODA (or Saleratus), half a pound of flour sifted with a half teaspoonful of pure cream of tartar and a pinch of salt. Have the deep gem-tins well greased and heated, then fill them half full with the batter. IF YOU WANT TO USE SOUR MILK, TAKE A HALF TEASPOONFUL ARM AND HAMMER SODA (OR SAL¬ ERATUS) MORE AND OMIT THE CREAM OF TARTAR. GRAHAM ROLLS (VERY FINE). Dissolve one yeast cake in half pint warm water, add a quarter cup dark molasses, a half cup milk or water, a pinch of salt and a pinch of ARM AND HAMMER SODA (or Saleratus). Add one pint Graham flour and enough sifted wheat flour to make a soft dough. Let it stand over night. Mould up in the morning with a little more flour. Set to rise in greased tins, or in deep gem moulds, Bake in a medium hot oven. FLANNEL CAKES. Pour about a pint of boiling water upon two cups of corn meal; stir in one quart sour milk or buttermilk, then strain the whole; add flour enough to make a proper batter, first sifting the flour well, mixed with two teaspoonfuls ARM AND HAMMER SODA (or Saleratus), before wetting. Mix thoroughly aud bake quickly. One or two eggs beaten in with the milk greatly improves this recipe. RYE GEMS. MRS. d, O. PERRY, LOS ANGELES, CAL. One pint of rye flour, two-thirds of a level teaspoonful of ARM AND HAMMER Soda (or Saleratus) and the same of salt sifted with the flour, a tablespoonful of brown sugar, or molasses, and a cup and a half of sour milk, Beat all together and bake in greased gem-pans in a good oven. BREAD, BBSCUIT, ROLLS, ETC. CREOLE RICE MUFFINS. Sift together several times two small cups wheat flour, one table¬ spoonful sugar, a half teaspoonful of ARM AND HAMMER SODA (or Saleratus), one teaspoonful cream of tartar and a pinch of salt. Rub in dry one heaping tablespoonful butter and moisten with a half pint milk. Add one cup boiled rice (soft) and one or two eggs. Bake in gem-tins or muffin rings, and in a quick oven. OPEN Y0l)R MOUTH SNO WAFFLES. Two eggs, one pint of sour milk, butter the size of an egg; one teaspoon¬ ful of ARM AND HAMMER SODA