Arm & Hammer Soda book of valuable recipes

Boil three large potatoes, washed not peeled, with sufficient water to cover them well, until soft. Put in a jar at once, while boiling hot, add one pint of sifted flour, mash the potatoes with the flour, add one quart water to reduce to blood heat, dissolve two yeast cakes in a little water, mix all together, and set in warm place covered up. Must not be disturbed for twelve hours. It must have risen and fallen again at least one inch, which can be noticed at the side of the jar. Stir up and then strain. A half cup of this yeast is sufficient for a quart batter of cakes, etc. It will keep fresh for a week or more. When using it always add a pinch of A R M AND HAMMER SODA (or Saleratus), BUCKWHEAT CAKES. Mix three tablespoonfuls molasses with one quart sour milk or but¬ termilk, and one or two beaten eggs. Then add, stirring in slowly, enough buckwheat flour to make a nice batter, and one handful of corn meal well mixed witand one large teaspoonful ARM AND HAMMER SODA (or Saleratus).alt to taste. Bake immediately, WHEAT WAFFLES (RAISED). Set over night a half cap potato yeast, or one yeast cake, with sufficient sifted flour and one pint of milk to make a stiff batter ; in the morning beat up light two eggs with two handfuls sugar, a little salt and a pinch of ARM AND HAMMER SODA (or Saleratus), and mix this with the other batter. Use a little nutmeg for flavoring. Have waffle-iron hot. POP OVERS. Rub together a cup and a half of sifted flour, a pinch of salt, a table¬ spoonful of sugar and a tablespoonful of butter. Add three eggs, beaten light, a cup and a half of milk and a pinch of ARM AND HAMMER SODA (or Saleratus). Bake in deep gem-pans well greased, PASTRY. Before we commence on our pastry let us get everything ready, remembering always to have a broad-bladed knife to mix crust with, and the lard, buttermilk or water must be icy-cold, unless special men¬ tion is made otherwise. Never use the hands to mix pastry if you want it short and flaky. Remember the crust on meat pies must be thicker than those on fruit pies, and not so rich. Shortcakes must be much richer than biscuit crust, but not so thick. Use sour milk if you cannot get cream or buttermilk. Above all have a Rot oven. AMERICAN One pound washed butter, one pound flour sifted with a quarter teaspoonful ARM AND HAM¬ MER SODA (or Saleratus) and a half teaspoonful cream of tartar, a pinch of salt, one egg, and sufficient ice-water to make a medium stiff dough. Break up the butter slightly with the flour dry first. In mixing handle as little as possible. Roll out into a sheet about eighteen inches long by twelve inches wide; fold this over so that the ends meet in the centre and double again. Let it rest for a half hour on ice, then roll out, fold and double again, let it rest again for half an hour and then roll and fold as before. Repeat this operation once or twice more. This is good for pattie-shells, cream pies, tarts, etc. PUFF PASTE. “OLD KINO COLE WAS A JQLLV OLD SOUL.” PIE CRUST. In one quart flour sifted with a small teaspoonful salt, and a pinch of ARM AND HAMMER SODA (or Saleratus). rub a half cup butter and one cup lard. Moisten with ice-water, using only enough to moisten the flour, and in mixing handle as little as possible. For bottom crust butter can be omitted.