Open Your Mouth Snow Waffles

Ingredients

• Two eggs
• one pint of sour milk
• butter the size of an egg
• one teaspoonful of ARM AND HAMMER SODA
• a little salt
• enough sifted flour to make a batter

Method

1. 1

   Beat the white of an egg separately and add last.

2. 2

   Dissolve the soda in milk as usual.

As published

This recipe was extracted from Arm & Hammer Soda book of valuable recipes (1900) by Church & Dwight Co, page 5. The excerpt below is the record exactly as published.

nd teaspoonfuls of ARM AND HAMMER Soda (or Saleratus), two teaspoonfuls of salt, one SNSISTON HAVING ARM AND HAMMER SODA. 9 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. INSIST ON HAVING ARM AND HAM M ER SODA 10 # 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 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 teasponful ARM and Hammer Soda (or sai- eratus) 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. JOHNNY CAKE. Sift together one cup and a quarter wheat flour, two cups In¬ dian meai, 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. I NSIST ON HAVING ARM AND HAMMER SODA. 11 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 (or Saleratus), a little salt and enough sifted flour to make a batter

Cook this with the app: pantry check, scaling, and the assistant.