Arm & Hammer Soda book of valuable recipes

POT PIE PASTE. Mix together one pint of flour, half a teaspoonful ARM AND HAMMER SODA (or Saleratus), one teaspoonful of sugar, half a teaspoonful of salt, and run all through a sieve, Then wet thoroughly with a cupful of sour milk or buttermilk. After sprinkling flour on the board, roll out the dough into thickness of about half an inch, cut into small pieces and put it in the boiling pot-pie stew. Cook exactly ten minutes. ROUGH PUFF PASTE. Twelve ounces butter ; teaspoonful of lemon juice; ice-water. Chop butter and flour together, till butter is about as large as white beans. Add half saltspoonful of salt ; make a hole in the centre and put into it the egg -yolk, lemon juice and ice-water to make a Arm paste. Handle lightly, turn out on board, the paste just holding together. Roll it one-half inch thick, then fold in three, and repeat three times. KEEP COLD when using. Roll one-eight inch thick. sixteen ounces flour, sifted ; yolk of an egg; PEACH MERINGUE Take six mellow peaches peel and cut them into thin slices; mix with them one cup powdered sugar and put them into ten deep saucers. Cover over with meringue. For meringue beat up the whites of three eggs very stiff, adding one handful powdered sugar while beating. Stir into it very carefully a half cup more sugar, when done. After covering the peaches in the saucers with the meringue, sprinkle a little sugar and ground mace over the top and set in oven to brown. HEALTHFUL AND CONVENIENT PIE CRUST. Spread a cold pie-plate THICKLY with sweet, fresh table butter, and when done, sift over it as much finely powdered cracker crumbs as will adhere to the butter ; All and bake as usual. With a little more care, the pulverized cracker may be used as well for an upper crust on fruit or mince pies. Having prepared the under crust as above directed, add the fruit and seasoning; then sift the powdered cracker over the top until the fruit is well covered, putting on the butter last, in very thin cut slices or shavings until the top is well covered with butter. The heat of the oven will do the rest. LADY WASHINGTON PIE. Line flat pie-plate with pie-crust and spread thin with jelly or jam. Mix together one cup bread or cake crumbs moistened with a glass of hot water, juice of one lemon and a teaspoonful vanilla, two tablespoonfuls melted butter, a half cup molasses, a half cup sour cream a small teaspoonful ARM AND HAMMER SODA (or Saleratus), one egg, spices, a half cup washed currants, a quarter cup each of citron LADY WASHINGTON PI E— CONTI N U ED. and candied orange peel (chopped fine). Mix in enough sifted flour to make a soft batter and fill into the lined plates. Over the top lay a few strips of pie-crust, crosswise, washed with egg. When baked dust with sugar. v LEMON PIE. Line two deep tin pie-plates with a paste rolled very thin. Set in a cool place until the filling is made.