Arm & Hammer Soda book of valuable recipes

(or Saleratus),, a little salt and enough sifted flour to make a batter. Beat the white of an egg separately and add last. Dissolve the soda in milk as usual. WAFFLES and GRIDDLE CAKES can be made of the same proportions and consistency; but MUFFINS, SALLY LUNN or JOHNNY CAKE need to be a little stiffer. FEATHERWEIGHT GRIDDLE CAKES. Beat two eggs, half teaspoonful salt, one tablespoonful sugar and a half cup of cream or milk. Sift together a half teaspoonful ARM AND HAMMER SODA (or Saleratus), one teaspoonful cream of tartar, one cup pastry flour. Mix all and beat well. If too soft, add a little more flour. Have the griddle good and hot, and well greased. A PIECE OF FAT SALT PORK OR THE SKIN OFA FLANK OF BACON IS FREQUENTLY USED FOR GREASING THE GRIDDLE. SOME HOUSEKEEPERS USE A TURNIP CUT IN HALF FOR THIS PURPOSE. PARKER HOUSE ROLLS (MRS. J. BRAUN), Two pounds flour, two heaping teaspoonfuls pure cream of tartar, one heaping teaspoonful ARM AND HAMMER SODA (or Saleratus)’ one heaping teaspoonful salt, all sifted together three times; then add two heaping teaspoonfuls sugar. Rub into the above dry (like tea biscuit) five ounces butter or lard, which must be hard. Add one or two eggs and one and a half pints sweet milk and work into a light dough. Do not work more than is necessary for the dough to hold together. Roll out at once a half an inch thick, and cut out with a large round cutter, then wash the edges with melted butter and double over like turnovers. Let them stand a few minutes, wash with egg and bake in a hot oven. ARM AND HAMMER QUICK BREAD. Sift together as for tea biscuit (see recipe for tea biscuit), one quart bread-flour, with one heaping teaspoonful cream of tartar, one even teaspoonful ARM AND HAMMER SODA (or Saleratus) and a half teaspoonful salt. Mix in dry two tablespoonfuls of lard and last work all into a smooth dough with nearly a pint of milk. Let it stand a few minutes, then mould up into two loaves, place in tins, let stand four or five minutes and bake in a brisk oven. If it gets brown too quickly on top, place greased paper over the loaves. CINNAMON OR COFFEE BUNS (MRS. J. BRAUN). In one and a half pints warm milk dissolve two yeast cakes, or one cup home-made yeast; add a half cup sugar, half cup butter, a pinch of salt, one teaspoonful lemon extract, one or two eggs, and cinnamon for flavoring; mix with sufficient sifted flour to make a smooth soft dough. Let rise over night and in the morning roll out half an inch thick in long strips twelve inches wide. Wash over with melted butter and sprinkle with cinnamon and powdered sugar. Roll up, flatten a little, and cut into slices three-quarters of an inch wide; then set them, with the cut side on top, on greased tins and let them rise. Bake in a moderate oven, P. S. — One yeast cake is sufficient in summer for above mixture. ZWIEBACK. Same dough as above, break up in small pieces, roll up long like finger rolls, set them closely together and bake. Let stand until next day and slice each in two. Toast in slow oven. POTATO YEAST (MRS. J. BRAUN).