good t6irtgs to eat - baking soda nl · 2015-09-18 · sour milk, buttermilk and baking soda sour...

Good T6irtgs to Eat

MADE WITH

ARM 0..HAMMER BAKING SODAI06th EDITION

ARM & HAMMER BAKING SODAAND

COW BRAND BAKING SODA

are identicallythe same productand are

PUREBICARBONATEOF SODA

equally good for Medicinaland Cooking purposes.

FOR SALE BY ALL GROCERS

The requirementsof the U. S.

Pharmacopoeiaare fulfilled.

ADDITIONAL COPIES OF THIS BOOKLET SENT FREE ON REQUEST

Good Thinqs To Eatmade with

ARM & HAMMER or COW BRAND

BAKING SODA(Bicarbonate of Soda)

AU recipes have been tested andapproved in the Arm & Hammerand Cow Brand Baking SodaKitchen

CHURCH fs1 DWIGHT CO.•Inc.70 Pine Street NewYork, N. Y.

Established llU6

Copy.ithl, 1933, by ChUTCh&, Dwithl Co., Fnc., N. Y ••

Good Things to Eatand

How to Make ThemDo you know the secret of Chocolate Cake, rich

and delicate in flavor, soft and silky in texture?Do you know the secret of Gingerbread that hasthe penetrating aroma, the true, deep, rich, goldencolor?

If you know these things, you know BakingSoda and the part it plays in making baking daya pleasure with success assured.'

Chocolate and molasses are only two of manycooking ingredients that need Baking Soda. Bak-ing Soda acts directly with the acid in them as soonas the product is in the oven, softening the sharpflavor, bringing out the delicious sweetness, and atthe same time producing gas to leaven the product.With one sure action Baking Soda mellows andleavens.

When you read over this booklet you will finda number of fine old recipes. To satisfy the desirefor something different, there are some new recipescreated by the Test Kitchen, unusual recipes thatyou will like to try. The results will measure up toyour usual high standard.

Your baking is going to be good. The foods thatdepend so much on color and aroma for appealare going to ring true. Try a cake today, try ahot bread tomorrow. You will be more thansatisfied. You wit! be proud.

Sincerely yours,

meW:hak-~[21

Sour Milk, Buttermilkand

Baking Soda

Sour milk is best for baking purposes when ithas reached the clabbered stage. The curd isthick and heavy, and the whey has not separatedto any great extent. It should be kept in a clean,covered container. If milk is placed in the refrig-erator as soon as it reaches the clabbered stage,it will remain in this condition for three or fourdays and it can be used as needed.

1f2 teaspoon baking soda with 1 cup clabberedmilk will leaven 2 cups flour.

Buttermilk can be substituted for clabbered milk.

1 cup heavy sour cream can be substituted for1f3 cup butter and 213 cup milk in any sour milkrecipe.

1 cup thin sour cream can be substituted for 3tablespoons butter and % cup milk in any sourmilk recipe.

Baking Soda should not be mixed with the sourmilk because in this way some of the gas, thatshould go to leaven the product, is lost. BakingSoda should be sifted with the flour. This is an irn-portant factor in the success of these baking sodarecipes. Treat Baking Soda as a dry ingredient.

[3 )

DirectionsPoint the Way to Success

To turn out good cakes, light biscuits, tendergriddle cakes time after time, is not a matter ofchance, but the simple and important matter offollowing directions, of using good ingredients, andbaking carefully.

In these Baking Soda recipes all measurementsare level. These recipes have been tested care-fully, and for the best results, the directions shouldbe followed accurately.

Sweet .milk and an acid juice can be substitutedfor sour milk or buttermilk in any recipe; the sweetmilk and the acid juice combined should equal thequantity of sour milk called for. Reduce the quantityof sweet milk to be used by the' amount of acidjuice designated in the following table:

Ill! tablespoons lemonjuice l( cup grape fruit juiceI~ tablespoons vinegar Y. cup orange juiceThese materials curdle milk, and produce satis-

factory baked products.

1 teaspoon cream of tartar and V2 teaspoon sodawill leaven 2 cups flour. Sift them with the flourthree times to insure even distribution.

To measure baking soda, heap the spoon andthen level off with the straight edge of a knife, oragainst the stiff edge of the opening on the top ofthe box. Be sure to use just the amount of sodaindicated in the recipe.

For the majority of the recipes ordinary flourwill give fine results. But for cakes we recommendthe use of a pastry flour, or a cake flour. The moredelicate gluten assures a more tender cake.

[4]

Hot BreadsCURRANT BUNS2 cups sifted flour

~ teaspoon Arm & Ham-mer or Cow BrandBaking Soda

~ teaspoon salt1 tablespoon sugar4 tablespoons shortening

~ cup lOur milk or butter-milk

~ cup sugar~ teaspoon cinnamonK cup currants or finely

cut raisins

Sift flour once, measure, add baking soda, salt andsugar and sift again. Cut in shortening. Addenough milk to make a stiff dough. Tum ontofloured board. Knead slightly. Roll into a rec-tangle 7;( inch thick. Spread with soft butter.Sprinkle with sugar, cinnamon and currants. Rollas for Jelly Roll. Cut in slices ~ inch thick. Placecut side down on baking sheet. Bake in hot oven(475° F.) 20 minutes. Makes 12 buns.

SOUR CREAM BISCUITS2 cups sifted flour 1 teaspoon salt

~ teaspoon Arm & Ham- 1.l( cups sour cream (about)mer or Cow BrandBaking Soda

Sift flour once, measure, add baking soda, saltand sift again. Add enough sour cream to form asoft dough. Tum onto floured board. Kneadslightly. Roll Y2 inch thick. Cut with flouredbiscuit cutter. Bake in hot oven (500° F.) 15minutes. Makes 12 biscuits.

[5]

COFFEE CAKE2~ cups sifted flour

~ teaspoon sal t1 cup sifted brown sugar,

firmly packed~ cup butter or other

shortening

1 teaspoon Arm & Ham-mer or Cow BrandBaking Soda

1 teaspoon cinnamon1 egg, well beaten

~ cup buttermilk

Sift flour once, measure, add salt, and sift again.Add brown sugar and mix well. Cut in shorteninguntil mixture resembles coarse crumbs. Reserve %cup of crumbs for topping. To remainder add bak-ing soda and cinnamon. Mix well. Add egg andbuttermilk. Stir only until blended. Turn intogreased shallow pan (6" x 10"). Sprinkle with %cup crumbs and additional cinnamon. Bake in hotoven (4000 F.) 30 minutes. Serve hot.

QUICK ROLLS2 cups sifted flour


Yo teaspoon salt2 ta blespoons shortening

~ cup sour milk or butter-milk (about)

Sift flour once, measure, add baking soda andsalt and sift again. Cut in shortening. Add enoughmilk to make a stiff dough. Turn onto flouredboard. Knead for two or three minutes. Roll ~inch thick. Cut with 2 inch floured cutter. Foldin haIf, pressing edges firmly together. Place alittle apart in greased pan. Brush with meltedbutter, cover and let stand 20 minutes in a warmplace. Bake in hot oven (4750 F.) 10 minutes.Brush again with melted butter. and finish baking10 to 15 minutes. Brush with butter once more.and serve immediately. Makes 12 rolls.

[6]

SHUBERT TEA BREAD2 cups sifted flour

J1 cup sugarJ.2 teaspoon salt~ cup butter or other

shortening~ teaspoon Arm & Ham-

mer or Cow BrandBaking Soda

~ teaspoon nutmeg7i teaspoon cinnamonJ1 teaspoon ginger

1 egg. well beaten% cup sour milk

Sift flour once, measure, add sugar and salt andsift again. Cut in butter until mixture resemblescoarse crumbs. Reserve 1 cup of crumbs. To re-mainder add baking soda and spices. Mix well.Combine egg and sour milk; add and stir only untilblended. Sprinkle half of crumbs in bottom ofshallow, greased pan. Turn batter on them andsprinkle remaining crumbs on top of batter. Bakein moderate oven (375° F.) 20·25 minutes. Servewarm.

MEAT PIEpotatoes,2 pounds round steak

1 pound veal2 small onions3 medium size carrots.

sliced

3 medium sizecubed

2 teaspoons saltPepperBrowned flour

1 recipe Soda Biscuits

Trim meat of fat and gristle. Cut into strips2' x I'. Add 1 sliced onion. Sear until brown.Cover with boiling water. Cover, and let simmeruntil tender, about two hours. Add vegetables,remaining onion, finely diced, and salt. Cookone half hour longer. Thicken gravy with brownedflour. Season to taste. Turn into baking dish.Cover with biscuit mixture rolled thin, or cut intosmall biscuits. Bake in hot oven (475° F.) 15minutes. Serves 8.

[ 7)

SODA BISCUITS2 cups lifted ftour

3-i teaspoon Arm & Ham-mer or Cow BrandBakina: Soda

3-i teaspoon salt4 tablespoons Ihortenina:

~ cup sour milk or butter-milk (about)

Sift flour once, measure, add baking soda andsalt and sift again. Cut in shortening. Addenough milk to make a stiff dough. Tumonto floured board. Knead slightly. Roll ~ inchthick. Cut with floured biscuit cutter. Bake inhot oven (475° F.) 15 minutes. Makes 12 biscuits.

STRAWBERRY SHORTCAKE2 cups sifted flour

J1 teaspoon Arm & Ham-mer or Cow BrandBaking Soda

~ teaspoon salt

~ cup shortening~ cup buttermilk or sour

milk (about)2 quarts fresh strawberries

Sift flour once, measure, add baking soda andsalt and sift again. Cut in shortening. Addenough milk to form a soft dough. Spread onehalf of dough in 8 inch layer pan. Brush withmelted butter. Place other half of dough on topof first and pat down evenly. Brush with meltedbutter. Bake in hot oven (500° F.) 20 minutes.Wash and hull strawberries. Crush and sweetento taste. Reserve a few whole berries for garnish.Split shortcake, spread with butter and put crushedberries between and on top of layers. Garnishwith whipped cream and whole berries. Serves 6.

[81

SULTANA SCONE• cups sifted flour1 teaspoon Arm & Ham-


2 teaspoons cream of tar-tar

1 teaspoon salt

6 tablespoons supr~ cup shorteninc~ cup Sultana Raisins

1 egg, well beaten1 cup milk

Sift flour once, measure, add baking soda, creamof tartar, salt and sugar and sift again. Cut inshortening. Add raisins. Combine egg and milk.Add to flour mixture, stirring quickly to form astiff dough. Tum onto floured board. Kneadslightly. Divide in two parts. Roll into circles 7inches in diameter. Cut dough almost throughcrosswise with a sharp, floured knife. Brush withslightly beaten egg, leaving cuts untouched. Bakein hot oven (475° F.) 20 minutes,

BRAN MUFFINS1 cup sifted flour1 teaspoon Arm & Ham-


1 teaspoon salt1 egg, well beaten

1 cup milk~ cup molasses2 cups bran2 tablespoons shoetening,

melted

Sift flour once, measure, add baking soda andsalt, and sift again. Combine egg, milk, molassesand bran. Add to flour mixture, stirring onlyenough to blend. Add shortening. Bake in greas-ed muffin tins in hot oven (425° F.) 20 minutes.Makes 12 muffins.

[9)

BREAKFAST MUFFINS2 cups sifted flour


~ teaspoon salt2 tablespoons sugar

1 cup sour milk or butter-milk:

1 egg, well bea ten4 tablespoons shortening,

melted

Sift flour once, measure, add baking soda, saltand sugar and sift again. Combine milk, egg andshortening. Add to flour mixture, stirring onlyenough to blend. Turn into greased muffin tins.Bake in hot oven (425° F.) 20 to 25 minutes.Makes 12 muffins.

SPIDER SPOON BREADI ~ cups corn meal

J.i cup sifted flourI teaspoon Arm & Ham-


J4 cup sugarX teaspoon salt

2 eggs, well bea ten1 cup sour milk1 cup sweet milk2 tablespoons shortening1 cup sweet milk

Combine dry ingredients and sift together twice.Combine eggs, sour milk and 1 cup sweet milk.Add to corn meal mixture. Melt shortening in 9'frying pan. Pour in com meal mixture. Pourover it the remaining cup of milk, but do not stir.Bake in moderate oven (3500 F.) 50 minutes.When done there should be custardy streaksthrough the cake. Cut in pie shaped pieces.Serves 8.

[10 1

CORN STICKS~ cup sifted /lour

I cup corn meal~ teaspoon Arm & Ham-


teaspoon salt

2 tablespoons sugar1 egg, well beaten1 cup sour milk2 tablespoons shortening,

melted

Sift flour once, measure, add corn meal, bakingsoda, salt, and sugar, and sift together twice.Combine egg and milk. Add to flour mixture,stirring only enough to blend. Add shortening.Turn into greased corn stick pans or tins. Bakein hot oven (425° F.) 20 to 25 minutes. Makes 12Corn Sticks.

Yz cup of finely cut dates, added to the batter,will make a delicious variation.

If iron corn stick pans are used, they must beheated before the batter is turned into them.

DATE MUFFINS2 cups sifted /lour


~ teaspoon salt

4 tablespoons sugarI cup pitted, sliced dates1 egg, well beaten1 cup sour milk

~ cup shortening, melted

Sift flour once, measure, add baking soda, salt,and sugar, and sift again. Add dates. Combineegg, milk, and shortening. Add to flour mixture,stirring only enough to blend. Turn into greasedmuffin tins. Bake in hot oven (425° F.) 20 to 25minutes. Makes 12 muffins.

[11 1

SOUR MILK GRIDDLE CAKES2 cup. sifted flour1 teaspoon Arm & Ham-


1 teaspoon salt1 tablespoon sugar

Sift flour once, measure, add baking soda, saltand sugar; sift again. Combine milk, egg andshortening. Add to flour mixture. Stir only untilsmooth. Bake on hot greased griddle. Makes 2dozen cakes.

2~ cups sour milk, or but-termilk

1 egi, well beaten1 tablespoon shortening,

melted

CORN MEA L GRIDDLE CAKES1 cup sifted flour1 cup com meal1 teaspoon Arm & Ham-


1 teaspoon salt1 egg, well beaten2 cups sour milk4 tablespoons shortening,

melted

Sift flour once, measure, add corn meal, bakingsoda, and salt. and sift again. Combine egg, sourmilk and shortening. Add to flour mixture. Stironly until blended. Bake on hot, greased griddle.Makes 20 cakes.

BUCKWHEAT CAKES

l~ cups sifted buckwheatflour

~ cup sifted flour1 teaspoon Arm & Ham-


1 teaspoon saltt~ cups sour milk or but-

termilk1 tablespoon molasses1 tablespoon shortening,

melted

Sift flour once, measure, add baking soda andsalt and sift again. Combine milk and molasses.Add to flour, stirring only until smooth. Addshortening. Bake on hot, well greased griddle.Makes 18 cakes.

[12 I

HAM -WAFFLES2 cups sifted flour1 teaspoon Arm & Ham-


J.i teaspoon salt1 tablespoon sugar2 cups sour milk or but-

termilk

U cup mel ted ahortening2 ega: yolks, well beaten

1~ cUl:m cooked, shredded

2 egteate~hites. stimy

Sift flour once, measure, add baking soda. saltand sugar, and sift again. Combine milk, shorten-ing and egg yolks. Add to flour mixture, stirringonly enough to blend. Add ham. Fold in eggwhites. Bake on hot waffle iron. Serve withbutter and syrup, Makes six 4 section waffles.

SOUTHERN WAFFLES1 cup boiling water1 cup yellow corn meal2 cups sifted flour1 teaspoon Arm & Ham-


teaspoon salt

1 ts blespoon sugar2 cups sour milkU cup shortening, melted2 egg yolks. well beaten2 ej/g whites, stimy beaten

Pour boiling water over corn meal. Sift flouronce, measure, add baking soda, salt and sugar,and sift again. Combine milk, shortening and eggyolks. Add slowly to corn meal. Add flour,stirring only enough to blend. Fold in egg whites.Bake on hot waffle iron. Serve with butter andsyrup. Makes eight 4 section waffles.

[13 ]

CakesCHOCOLATE CAKE2 cups sifted pastry flour1 teaspoon Arm & Ham-


!4 teaspoon salt~ cup butter

1 cup sifted brown sugar.firmly packed

Sift flour once, measure. add baking soda andsalt and sift together three times. Work butterwith spoon until creamy. Add sugar gradually.beating after each addition until light and fluffy.Add eggs. Add chocolate and blend well. Addflour alternately with milk, a small amount at atime, beating until smooth after each addition.Add vanilla. Tum into two greased 9 inch layerpans. Bake in moderate oven (325° F.) 30 minutes.Frost with Fluffy Frosting.

DELICA TE C INC ER CAKES

1 egt.,':,~~n2 egg yolks, well

3 squares (3 ounces) un-sweetened chocolate.melted and cooled

1 cup milk1 teaspoon vanilla

1~ cups sifted flourH teaspoon Arm & Ham-

mer or Cow BrandBakmg Soda

J-(, teaspoon RailY'i teaspoon cinnamon~ teaspoon grnger 1 egg, well bea ten

Sift flour once, measure, add baking soda, salt,and spices, and sift together three times. Pourboiling water over butter, and stir until blended.Add molasses. Add egg. Add flour mixture.Beat only until blended. Tum into greased, smallcup cake tins. Bake in moderate oven (375° F.)18 minutes. Makes 24 cakes.

~ teaspoon cloves~ cup butter, or

shortening~ cup boiling water~ cup molasses

other

[ 14 1

APPLE SAUCE CAKE2 cups sifted lIour1 teaspoon Arm & Ham-


~ teaspoon salt}4 teaspoon cloves~ teaspoon nutmeg1 teaspoon cinnamon

~ cup butter or othershortening

.1 cup sugarI egg. unbeaten1 cup raisins, cut1 CUCro~~~meats. coarsely

1 cup thick apple sauce

Sift flour once. measure. add baking soda. saltand spices, and sift together three times. Workbutter with spoon until creamy. Add sugar grad-ually, beating after each addition until light andfluffy. Add egg; beat well. Add nuts and raisins.Add flour alternately with apple sauce, a smallamount at a time. beating until smooth after eachaddition. Turn into greased loaf pan, (8" x 4" x 3 ").Bake in a moderate oven (350° F.) 1 hour and 15minutes.

SOUR CREAM DEVIL'S FOOD2 cups sifted pastry flour1 teaspoon Arm & Ham-


\( teaspoon salt1 cup sugar1 cup heavy sour cream

1 egg. well beaten:l squares (3 ounces) un-

sweetened chocolate,melted and cooled

~{ cup milk1 teaspoon vanilla

Sift flour once. measure, add baking soda andsalt, and sift together three times. Beat sugargradually into sour cream. Add egg. Add choc-olate. Blend well. Add flour alternately withmilk. a small amount at a time. beating untilsmooth after each addition. Add vanilla. Turninto two greased 9 inch layer pans. Bake in mod-erate oven (325° F.) 25 minutes. Frost WIthBoiled Frosting.

[ 15 J

FAVORITE SPICE CAKE2J.i cups sifted pastry flour

1 teaspoon Arm & Ham-mer or Cow BraudBaking Soda

U teaspoon salt2 teaspoons cinnamon

J.i teaspoon cloves

U teaspoon nutmeg~ cup butter1 cup sifted brown sugar,

firmly packed2 eggs, well beaten1 cup milk2 tablespoons vinegar

Sift flour once, measure, add baking soda, salt,spices, and sift together three times. Work butterwith spoon until creamy. Add sugar gradually,beating after each addition until light and fluffy.Add eggs. Add flour, alternately with the com-bined milk and vinegar, a small amount at a time,beating after each addition until smooth. Turninto 2 greased 9 inch layer pans. Bake in moderateoven (3750 F.) 25 minutes. Frost with MochaFrosting.

LEMON WAF CAKE2 cups sifted pastry flour

J."l teaspoon Arm & Ham-mer or Cow BrandBaking Soda

U teaspoon saltJ.i cup butter, or other

shortening

Sift flour once, measure, add baking soda, salt,and sift together three times. Work butter withspoon until creamy. Add sugar gradually, beatingafter each addition until light and fluffy. Addeggs. Add flour alternately with milk, beatingafter each addition until smooth. Add lemonjuice. Blend well. Bake in loaf pan (6' x 10') inmoderate oven (3750 F.) 45 minutes. Cover withLemon Filling and top with ~ recipe of BoiledFrosting.

1 cup sugar2 eggs, well beaten

l' cup milkll' tablespoons lemon juice

(161

LEMON TEA CAKES2 cups sifted pastry flour


}{ teaspoon saltM cup butter

Sift flour once, measure, add baking soda, andsalt and sift together three times. Work butterwith spoon until creamy. Add sugar gradually,beating after each addition until light and fluffy.Add egg yolks, one at a time, beating until wellblended. Add flour, alternately with lemon juiceand milk, beating until smooth after each addition.Fold in egg whites. Bake in small greased cupcake tins in moderate oven (375° F.) 20 minutes.Makes 30 small cakes. Frost with Orange ButterFrosting.

PRUNE CAKE2}{ cups sifted pastry flour

1 teaspoon Arm & Ham-mer or Cow BrandBaking Soda

}{ teaspoon salt~ teaspoon cloves

1 teaspoon allspice

1 cup sugar2 egl( yolks, unbeaten

Juice of 1 lemon~ cup milk2 egg whites, stiffly beaten

1 teaspoon cinnamon~ cup butter

l}{ cups sugar2 eggs, well beaten1 cup cooked, seeded

prunes, coarsely cut1 cup sour milk

Sift flour once, measure, add baking soda, salt,and spices, and sift together three times. Workbutter with spoon until creamy. Add sugar grad-ually, beating after each addition until light andfluffy. Add eggs and prunes, and beat until wellblended. Add flour alternately with milk, a smallamount at a time, beating until smooth after eachaddition. Turn into two greased 9 inch layer pans.Bake in moderate oven (375° F.) 40 minutes.Frost with Boiled Frosting.

[171

QUICK GINGERBREAD2 ~ cups sifted flourll' teaspoons Arm & Ham-


1 teaspoon salt

2 teaspoons gingerI cup molassesI cup sour milk4 tablespoons shortening,

melted

Sift flour once, measure, add baking soda, saltand ginger and sift again. Combine molasses andsour milk. Add to flour mixture and stir onlyuntil smooth. Add shortening. Beat well. Turninto greased shallow pan (6" x 10"). Bake inmoderate oven (350° F.) 30 minutes. Serve hotwith sweetened whipped cream, flavored withmolasses. If desired the whipped cream may bedropped in small mounds on wax paper and frozenin freezing tray of automatic refrigerator.

SOUR MILK CHOCOLATE CAKE2 cups sifted pastry flourI teaspoon Arm & Ham-


~ teaspoon saltY2 cup buller. or other

shortening

1 cup sugar2 eggs, well bea ten2 squares (2 ounces) un-


I cup sour mil k1 teaspoon vanilla

Sift flour once, measure, add baking soda andsalt and sift together three times. Work butterwith spoon until creamy. Add sugar gradually,beating after each addition until light and fluffy.Add eggs and chocolate. Add flour alternatelywith milk, a small amount at a time, beating untilsmooth after each addition. Add vanilla. Turninto greased loaf pan (6" x 10 "). Bake in moderateoven (325° F.) 60 minutes. Frost with Soft Choc-olate Frosting.

[18]

MAHOGANY CAKE2 cups sifted pastry flour1 teaspoon Arm & Ham-


~ teaspoon sal t~ cup butter, or other

shortening

1 cup sugar1 egg, well beaten

J-i cup cocoa>3 cup water1 cup sour milk1 teaspoon vanilla

Sift flour once, measure, add baking soda andsalt and sift together three times. Work butterwith spoon until creamy. Add sugar gradually,beating after each addition until light and fluffy.Add egg. Add water to cocoa slowly, mixing untila smooth paste is formed. Add to creamed mix-ture, blending well. Add flour, alternately withmilk, a small amount at a time, beating until smoothafter each addition. Add vanilla. Turn intogreased loaf pan (6" x 10"). Bake in moderateoven (3250 F.) 50 minutes. Spread with DateButter and top with Soft Chocolate Frosting.

ORANGE SPONGE CAKE1 cup sifted pastry flourU teaspoon Arm and Ham-


U teaspoon salt3 egg yolks. beaten until

thick and lemon colored

Sift flour once, measure, add baking soda, andsalt and sift together four times. Add sugar grad-ually to egg yolks beating thoroughly after eachaddition. Add rind and fruit juices. Beat eggwhites until stiff but not dry. Fold in egg yolkmixture. Fold in flour, a small amount at a time.Turn into ungreased tube pan. Bake in moderateoven (3500 F.) 45 minutes. Invert pan one houror until cold before removing cake.

~ cup sugarU teaspoon grated orange

rindU cup orange juice

1 tablespoon lemon juice3 egg whites, stiffly beaten

[191

Frostings and FillingsBOILED FROSTING

1 cup sugarY2 cup water

2 egg whites, stiffly beatenY2 teaspoon vanilla

Cook sugar and water together, stirring onlyuntil sugar has dissolved. Continue cooking untilsyrup spins a thread when dropped from the tipof a spoon. (238° F.). Remove from fire. Whensyrup stops bubbling pour in thin stream over eigwhites, beating constantly. Continue beatinguntil frosting stands in peaks. Add vanilla. Makesenough frosting to cover tops and sides of two 9inch layers.

FLUFFY FROSTING1 cup sugar2 egg whites. unbeaten4 tablespoons cold water

~ teaspoon cream of tartarDash of salt

J.1l teaspoon vanilla

Combine sugar, egg whites, water, cream oftartar and salt in upper part of double boiler.Beat well: Place over boiling water and beatconstantly with rotary beater seven minutes.Remove from fire and continue beating untilfrosting stands up in peaks. Add vanilla. Makesenough frosting to cover tops and sides of two 9inch layers.

[20 1

MOCHA FROSTING2 tablespoons butter 2 cups confectioners sup.r

3 tablespoons strong' coffee

Work butter with spoon until creamy. Addsugar gradually, thinning with coffee, until ofright consistency to spread. Beat well. Makesenough frosting to cover tops of two 9 inch layers.

ORANGE BUTTER FROSTING2 tablespoons butter2 cups confectioners sugar3 tablespoons milk

U teaspoon grated orangerind

U teaspoon orange extractA few drops lemon extract

Work butter with spoon until very soft. Addsugar gradually, beating well, thinning with milkuntil of right consistency to spread. Add orangerind and flavoring. Makes enough frosting tocover tops and sides of two 8 inch layers.

SOFf CHOCOLATE FROSTING1 cup confectioners sugar1 ell. slilhtly beaten

Dash of salt

2 squares (2 ounces) un-sweetened. chocolate,melted

~ teaspoon vanilla

Add sugar gradually to egg, and beat untilsmooth and light. Add salt and chocolate andblend well. Add vanilla. Cool before spreading.Makes enough to cover tops and sides of a 6' x 10'loaf cake.

[21 1

HARD SAUCE7S cup butter 1 cup confectioners sugar

1 teaspoon vanilla

Work butter with spoon until creamy. Addsugar gradually and beat until light. Add flavor-ing. Set in cool place until needed. Grated lemonrind, nutmeg or cinnamon to taste may be sub-stituted for vanilla.

DATE BUTTER1 cup dates. finely cutX cup sugar

X cup water7S cup nul meals, coarsely

cut

Combine dates, sugar and water.dates are soft, stirring frequently.Cool slightly.

Cook untilAdd nuts.

LEMON FILLINGJuice and grated rind of

1 lemon~ cup sugar

x cup water2>'i tablespoons cornstarch

1 egg yolk. slightly beaten

Combine lemon juice and rind, sugar and waterand heat over low flame until mixture boils. Mixcornstarch to smooth paste with 2 additionaltablespoons water. Add slowly to syrup, stirringconstantly. Continue cooking over very lowflame 5 minutes longer, or until mixture is thickand clear. Remove from fire. Add small amountto egg yolk, and beat vigorously. Return toremaining mixture and blend wen.

[22 I

CookiesVANILLA DROP COOKIES2 ~ cups sifted pastry flour~ teaspoon Arm and Ham-

mer or Cow brandBaking Soda

~ teaspoon salt

J{ cup butter or othershortening

I cup sugar2 eggs, well beaten

~ cup sour milkI teaspoon vanilla

Sift flour once, measure, add baking soda andsalt, and sift together three times. Work butterwith spoon until creamy. Add sugar gradually,beating after each addition until light and fluffy.Add eggs and blend well. Add flour alternately withmilk, beating after each addition until smooth. Addvanilla. Drop by teaspoonfuls on ungreased bakingsheet. Bake in hot oven (425° F.) 10 minutes oruntil brown. Makes 3 dozen cookies.

MOLASSES COOKIES3 cups sifted flour2 teaspoons Arm & Ham-


2 teaspoons ginger

1 teaspoon salt~ cup molasses~ cup butter or other

shortening~ cup vinegar

Sift flour once. measure, add baking soda, ginger,and salt and sift together three times. Heatmolasses, add butter and stir until blended. Addvinegar. Add flour and blend well. Chill. Tumonto floured board. Roll Ys inch thick. Cutwith large scalloped cutter. Place on ungreasedbaking sheet and sprinkle with sugar. Bake inhot oven (425° F.) 8 to 10 minutes. Makes 2dozen cookies.

123 I

CRISP BRAN COOKIES1 cup sifted llour;i teaspoon Arm & Ham-


1 teaspoon einger1 teaspoon cinnamon;i teaspoon cloves

;i cup suear3 cups bran2 eus, well beaten

~ cup molasses~ cup milk;i cup shortening, melted

Sift flour once, measure, add baking soda, spices.sugar and sift again. Add bran and mix well.Combine eggs, molasses, milk and shortening andadd to bran mixture. Beat well. Drop by tea-spoonfuls on greased baking sheet 2 inches apart.Bake in hot oven (425° F.) 10 to 15 minutes. Makes3 dozen cookies.

HERMITS2;i cups sifted llour;i teaspoon Arm & Ham-


J1 teaspoon salt1 teaspoon cinnamon

~ teaspoon nutmeg74"teaspoon cloves74"teaspoon allspice

;i cup butter, or othershortening

;i cup sugar2 eggs, well beaten1 cup raisins, cut;i cup nutmeats, coarsely

cut!,.i cU~hr~~J:~lized citron.

)4 cup molasses

Sift flour once, measure, add baking soda, saltand spices, and sift together three times. Workbutter with spoon until creamy. Add sugar grad-ually, and cream until light and fluffy. Add eggs.Add fruits and nuts. Add molasses and blendwell. Add flour gradually, beating after eachaddition until smooth. Drop by teaspoons ontobaking sheet. Flatten slightly. Bake in moderateoven (375° F.) 15 minutes. Makes 3~ dozenHermits.

[24 1

HONEY BOYS"}i cups lifted paltry flour

I teaspoon Arm & Ham-mer or Cow BrandBakinC Soda

I teaspoon sal t2 teaspoons cinnamonI cup strained honey

Sift flour once, measure, add baking soda, saltand cinnamon and sift together three times. Com-bine honey, sugar, milk, shortening and vinegar.Cook until hot, stirring constantly. Do not boil.Cool. Add egg. Add flour, a small amount at atime, beating after each addition until smooth.Allow dough to ripen in a cool place overnight.Then tum onto floured board and knead well.Roll ~ inch thick. Cut with gingerbread boycutter and decorate with bits of raisin, or cut withfancy cutters. Bake in hot oven (425° F.) 10minutes. Makes 3 dozen cookies.

.}i cup sUiar}i cup milk3 tablespoona shortening',

melted}i teaspoon vinegarI eli, well beaten

COCONUT ICEBOX COOKIES4 cups sifted flourI teaspoon Arm & Ham-


I teaspoon salt1 teaspoon cinnamonI cup melted butter or

other shortening

I cup granulated sugar}i cup sifted brown sugar.

firmly packed2 eggs, well beaten2 cups shredded coconut

}i cup milk

Sift flour once, measure, add baking soda, saltand cinnamon, and sift again. Combine remain-ing ingredients. Mix well. Add flour. Stir untilblended. Form into two rolls 6 inches long. Wrapin wax paper. Place in refrigerator until thoroughlychilled. or overnight. Cut ~ inch slices as needed.Bake in quick oven (425° F.) 5 minutes or untilbrown. Makes 4 dozen cookies.

[25 1

RAISIN ROCKS2 cups sifted flour1 teaspoon Arm & Ham-


1 teaspoon salt~ teaspoon cloves1 teaspoon cinnamon

% teaspoon nutmeg~ cup butter, or other

shortening

Sift flour once, measure. add baking soda. saltand spices, and sift together three times. Workbutter with spoon until creamy. Add sugar grad-ually and cream together until light and fluffy.Add egg. Beat well. Add flour, alternately withcombined milk and molasses, a small amount ata time, beating until smooth after each addition.Add raisins and nuts. Drop by teaspoonfuls onungreased baking sheet. Bake in hot oven (400· F.)10 to 12 minutes. Makes 3 dozen Rocks.

BROWNIES

~ cup sugar1 egg. unbeaten

~ cup sour milk~ cup molasses

1 cup seedless raisins, orcurrants

~ cugrok~~meats. coarselS\

2 squares (2 ounces) un-sweetened chocolate,melted

U cup butter, or othershortening. melted

~ cup sifted flour!4 teaspoon Arm & Ham-


Combine chocolate and butter. Cool. Siftflour once, measure, add baking soda and salt,and sift together three times. Beat sugar slowlyinto eggs, and continue beating until light andthick. Add chocolate mixture. Blend well. Addvanilla and nutmeats. Add flour. Stir untilsmooth. Turn into greased, shallow pan (8' x 8 ").Bake in moderate oven (3500 F.) 30 minutes.When cool, cut in squares and remove from pan.Makes 16 Brownies.

X teaspoon salt2 eggs, slightly beatenX cup sugar~ teaspoon vanilla~ cup nutrneats, coarsely

cut

(26]

SOFT MOLASSES COOKIES

4~ cups sifted flour2 teaspoons Arm & Ham-


3 teaspoons ginger1 teaspoon sail1 cup butler or other

shorteningSift flour once, measure, add baking soda, ginger,

and salt and sift again. Work butter with spoonuntil creamy. Add sugar gradually, beating aftereach addition until light and fluffy. Add egg.Add molasses. Add flour alternately with milk,beating after each addition until smooth. Chillfor one hour or more. Turn onto floured board.Roll J4 inch thick. Cut with scalloped cookycutter. Bake in hot oven (4000 F.) 12 minutes.Makes 3 dozen 3 inch cookies:

1 cup sifted brown sugar,firmly packed

2 eggs, well bea ten;li cup molasses;li cup sour milk

CHOCOLATE WALNUT DROPSH( cups sifted flour 1 egg, well beaten~ teaspoon Arm & Ham- 2 squares (2 ounces) un-

mer or Cow Brand sweetened chocolate.Baking Soda melted and cooled

~ teaspoon sal t~ cup butler or other ~ cup milk

shortening ~ cup nutmeats, coarsely~ cup sifted brown sugar. cut

firmly packed 1 teaspoon vanilla

Sift flour once, measure, add baking soda, andsalt and sift together three times. Work butterwith spoon until creamy. Add sugar gradually,and cream together until light and fluffy. Add egg.Add chocolate, and blend well. Add flour altern-ately with milk, a small amount at a time, beatinguntil smooth after each addition. Add nutmeatsand vanilla. Drop by teaspoonfuls on ungreasedbaking sheet. Bake in hot oven (400· F.) 10-12minutes. Makes 2 dozen drops.

[27 I

Desserts and OtherRecipes

APPLE FRIITERS2 cups sifted flour


~ teaspoon salt2 tablespoons sugar

~ teaspoon nutmeg2 egiS. well beaten1~ cups sour milk2 ta blespoons shortening.

melted2 cups diced apple

Sift flour once, measure, add baking soda, salt,sugar and nutmeg, and sift again. Combine eggs,milk and shortening. Add to flour mixture. Beatuntil smooth. Add' apples. Drop by spoonfulsinto deep hot fat (375° F.) and cook to a richbrown. turning frequently. Serve hot with syrup.Serves 8.

THANKSGIVING STEAMED PUDDING3 cups sifted flour1 teaspoon Arm & Ham-


l~ teaspoons salt~ teaspoon cloves~ teaspoon mace

~ teaspoon allspice~ teaspoon cinnamon1 cup suet. finely ground1 cup molasses1 cup milk

1~ cups seedless raisins.cut

Sift flour once, measure. add baking soda, salt andspices and sift together three times. Combine suet,molasses and milk. Add flour and raisins. Beatuntil smooth. Turn into well greased pan or mould.Cover. Steam 3 hours. Serve with Hard Sauce.Serves 12.

[28]

DOUGHNUTS.• cups sifted flour1 teaspoon Arm & Ham-


1 teaspoon salt!4 teaspoon cinnamon

~ teaspoon nutmeg1 cup sugar2 eiis, well bea ten2 tablespoons shortening,

melted1 cup sour milk

Sift flour once, measure, add baking soda, saltand spices and sift again. Beat sugar graduallyinto eggs. Add shortening and sour milk. Addflour mixture. Beat well. Chill. Turn ontofloured board. Roll 3i inch thick. Cut withfloured doughnut cutter. Fry in deep fat (375° F.)turning once. Drain on unglazed paper andsprinkle with confectioners sugar. Makes 3 dozendoughnuts.

STEAMED CHOCOLATE PUDDING2 cups sifted pastry flour1 teaspoon Arm & Ham-


!4 teaspoon sal tJ1 cup butter or other

shortening!4 cup sugar

1 egg, well beaten2 squares (2 ounces) un-


1 cup cold coffee7:i cup milk

1 teaspoon vanilla

Sift flour once, measure, add baking soda, andsalt and sift again. Work butter with spoon untilcreamy. Add sugar gradually, beating after eachaddition until light and fluffy. Add egg. Addchocolate and blend well. Add flour alternatelywith combined coffee and milk, a small amountat a time, beating until smooth after each addition.Add vanilla. Pour into greased moulds, fillingthem % full. Cover and steam 2~ hours. Servewith plain or whipped cream. Serves 10.

[29]

IndexHOT BREADS

Biscuits PageCoffee Cake. . . . . . . . . . .. . . . . . . . . . . . . . . . . . 6Currant Buns. . . . . . . . . . . . . . . . . . . . . . . . . . . 5Meat Pie............................... 7Shubert Tea Bread. . . . . . . . . . . . . . . . . . . . . . 7Soda Biscuits , 8Sour Cream Biscuits. . . . . . . . . . . . . . . . . . . . . 5Strawberry Shortcake. . . . . . . . . . . . . . . . . . . 8Sultana Scone . . . . . . . . . . . . . . . . . . . . . . . . . . 9Quick Rolls. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

MuffinsBran Muffins. . . . . . . . . . . . . . . . . . . . . . . . . . . 9Breakfast Muffins. . . . . . . . . . . . . . . . . . . . . . . 10Corn Sticks. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11Date Muffins. . . . . . . . . . . ... . . . . .. . . . . .. .. 11Spider Spoon Bread. . . . . . . . . . . . . . . . . . . .. 10

Griddle Cakes and WafflesBuckwheat Cakes . . . . . . . . . . . . . . . . . . . . . . . 12Corn Meal Griddle Cakes . . . . . . . . . . . . . . .. 12Ham Waffles............................ 13Sour Milk Griddle Cakes . . . . . . . . 12Southern Waffles. . . . . . . . . . . . . . . . . . . . . . . . 13

CAKESApplesauce Cake. . . . . . . . . . . . . . . . . . . . . . . . 15Chocolate Cake .... . . . . . . . . . . . . . . . . . . . . . 14Delicate Ginger Cakes. . . . . . . . . . . . . . . . . . . 14Favorite Spice Cake. . . . . . . . . . . . . . . . . . . . . 16Lemon Loaf Cake . . . . . . . . . . . . . . . . . . . . . .. 16Lemon Tea Cakes............ 17Mahogany Cake. . . . . . . . . . . . . . . . . . . . . . . .. 19Orange Sponge Cake . . . . . . . . . . . . . . 19Prune Cake. . . . . . .. 17

[30 I

--

INDEX ContinuedPage

Quick Gingerbread . . . . . . . . . . . . . . 18Sour Cream Devil's Food. . . . . . . . . . . . . .. 15Sour Milk Chocolate Cake. . . . . . . . . . . . .. 18

FROSTINGS and FILLINGSBoiled Frosting . . . . . . . . . . . . . . . . . . . . 20Date Butter . . . . . . . . . . . . . . . . . . . . . . . . .. 22Fluffy Frosting. . . . . . . . . . . . 20Hard Sauce. 22Lemon Filling. 22Mocha Frosting. . . . . . . . . . 21Orange Butter Frosting 21Soft Chocolate Frosting. . . 21

COOKIESBrownies. . " 26Chocolate Walnut Drops. . . . . . . . . . . . . .. 27Coconut Icebox Cookies. . . . . 25Crisp Bran Cookies. . . . . . . . . . . . .. 24Hermits. 24Honey Boys . . .. . . . . . . . . . . . . . 25Molasses Cookies. 23Raisin Rocks. .. 26Soft Molasses Cookies. . . . . . . . . . . .. 27Vanilla Drop Cookies. . . . . . . . . . 23

DESSERTS and OTHER RECIPESApple Fritters. 28Doughnuts ..... . 29Steamed Chocolate Pudding . . . 29Thanksgiving Steamed Pudding 28

Table of Weights and Measures 32Temperature and Time Table. . . . 32Vegetable Cookery Ins. back COY.

[31 ]

Table of Wei,hts and Mea.ure.

3 teaspoons 1 tablespoon4 tablespoons ~ cup5~ tablespoons ~ cup8 tablespoons ~ cup12 tablespoons ~ cup16 tablespoons 1 cup or 7!! pintA dash less than Ys teaspoon2 cups , 1 pint4 cups 2 pints or 1 quart4 cups flour. . 1 pound2~ cups granulated sugar 1 pound2 cups brown sugar,

firmly packed 1 pound3~ cups confectioners

sugar 1 pound2 tablespoons butter 1 ounce2 cups butter 1 pound1 medium egg 2 ounces8-10 egg whites 1 cup14 egg yolks 1 cupJuice of 1 medium lemon 3 tablespoons7!! pound nutmeats 1 cup nutmeats, chopped

Temperature and Time Table

Slow Oven Moderate Oven Hot Oven Time250°F.- 325°F. 350°F. - 375°F. 400°F.. 500°F.

Biscuits 15min.Muffins 25·30min.

Cookies Cookies 8-15min.Layer Cake 25·30min.Loaf Cake 45 min.Loaf Cake (thick) 50·60min.

Fruit Cake 3-4hrs,Sponge Cake 60 min.

[32 J

500-1 33

VEGETABLE COOKERYTo preserve the fresh green color of beans, peas,

and greens, a pinch of baking soda, (a pinch is lessthan VB teaspoon) should be added to the cookingwater.

Red vegetables will be most pleasing in appear-ance if a little vinegar is added to the cookingwater.

A little vinegar in the cooking water will keepwhite vegetables from yellowing.

In the case of old carrots, a pinch of baking sodawill shorten the cooking time.

TIME TABLE FOR VEGETABLESTime: Minutes

Boiled Steamed15--25 30--4025--30 40--4535---4010--1515--2020--25

VegetableAsparagusBeans, cutBeets, wholeBrussels SproutsCabbage, chopped

cutCarrots, whole

young 15--25old 30--40

Cauliflower, whole 15--20flowerets 8--10

Onions, small 20--25Peas 20--30Potatoes, white 30--40Potatoes, sweet 25--30Pumpkin-cut 30--40Spinach 10--15Squash 15--20Turnips 3(}-{)0

Baked

15

20--3040--5015--20

6030--4035--50 45-6030--40 45-6040--50 6030--35 4(}-{)0

good t6irtgs to eat - baking soda nl · 2015-09-18 · sour milk, buttermilk and baking soda sour...

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