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SUCCESSFUL Baking FOR FLAVOR AND TEXTURE
SUCCESSFUL Baking FOR FLAVOR AND TEXTURE
Tested Recipes BY Martha Lee Anderson 6th EDITION CHURCH & DWIGHT COMPANY, INC. 70 PINE STREET, NEW YORK, N. Y. 6th EDITION CHURCH & DWIGHT COMPANY, INC. 70 PINE STREET, NEW YORK, N. Y. COPYRIGHT, 1937 BY CHURCH & DWIGHT CO. INC., N. Y. Helpful Kitchen Hints—pages 34 -38...
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INTRODUCTION
INTRODUCTION
You may use these recipes with confidence. You will find that we have carefully selected a most pleasing variety of old favorites and new, delicious tempters. Many are pictured in color, so you can see what your results will be. All have been critically tested ... for your protection. For the first time, you may observe the rich flavor and delicate texture of baked products leavened and lightened with nature’s fruit juices and nature’s acids, combined with baking soda. The crumb, soft as velvet,
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A Secret for successful baking
A Secret for successful baking
Successful baking is another way of keeping a family happy. For who isn’t filled with the joy of living when tempted by the penetrating aroma of Gingerbread, rich and spicy ... or a piece of luscious velvety Chocolate Cake, full of flavor? What adds more zest to a meal than a surprise plate of hot breads ... fragrant Cinnamon Buns, maybe Lemon Clover Rolls, delicate Soda Biscuits or Old Fashioned Corn Bread? The secret for making these successfully is as “old as the hills” but as new as the morr
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Success Assured
Success Assured
Leavening nature’s way is surprisingly easy. The acid content of citrus fruit juices or vinegar may be used to develop the unsurpassed flavor and texture associated with baking soda products. The following amounts, 1⅓ tablespoons vinegar (4 teaspoons) 1½ tablespoons lemon juice (4½ teaspoons) ¾ cup orange juice (12 tablespoons) may be used with ½ teaspoon baking soda. Many of the recipes in this booklet are especially designed for this natural combination of baking soda and acid juices. Sometime
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How to Bake
How to Bake
FLOUR. Preferably use the kind of flour specified in the recipe. If you substitute cake or pastry flour for all-purpose flour, use 2 additional tablespoonfuls of flour for each cup required; to substitute all-purpose flour for cake or pastry flour, remove 2 tablespoonfuls of flour from each cup. FATS. Solid fats can be used interchangeably. Melted fats or oils should not be used in recipes specifying creaming of the shortening. LIQUID. The use of citrus fruit juices, lemon and orange, is the mos
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Facts regarding plain white flour
Facts regarding plain white flour
In Arm & Hammer or Cow Brand Baking Soda recipes, certain types of flour are used or specified simply to indicate that such a flour gives the most desirable characteristics to that particular baked product, but it does not mean that another type of flour cannot be substituted, nor that an inferior product will result if a correct substitution is made. BREAD FLOUR. This is used to a large extent by commercial bakers and generally is made from hard wheats: it contains a high percentage of
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ORANGE LOAF
ORANGE LOAF
2 cups pastry flour ½ teaspoon Arm & Hammer or Cow Brand Baking Soda ¼ teaspoon salt ⅓ cup butter, or other shortening 1 cup sugar 2 eggs Grated rind of 1 orange ¾ cup orange juice, strained 1. Sift, then measure the flour. Sift three times with the baking soda and salt. 2. Cream the butter until light and lemon colored. Add sugar gradually, beating after each addition. 3. Slowly add the eggs which have been beaten until they are almost as stiff as whipped cream. 4. Add the orange rind.
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MARBLE CAKE
MARBLE CAKE
2½ cups pastry flour 1 teaspoon Arm & Hammer or Cow Brand Baking Soda ¼ teaspoon salt ½ cup butter, or other shortening 1 cup sugar 2 eggs 2 tablespoons lemon juice ¾ cup sweet milk ½ teaspoon vanilla 1 teaspoon cinnamon ½ teaspoon cloves ¼ teaspoon nutmeg ¼ teaspoon Arm & Hammer or Cow Brand Baking Soda 1 tablespoon molasses ½ teaspoon cloves ¼ teaspoon nutmeg ¼ teaspoon Arm & Hammer or Cow Brand Baking Soda 1 tablespoon molasses 1. Sift, then measure the flour. Sift thr
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DATE NUT LAYER CAKE
DATE NUT LAYER CAKE
2⅓ cups all-purpose flour ¾ teaspoon Arm & Hammer or Cow Brand Baking Soda ½ teaspoon salt ½ cup butter, or other shortening 1 cup sugar 2 eggs 1 cup buttermilk 1 cup dates, very finely cut 1 cup nutmeats, coarsely chopped 1. Sift, then measure the flour. Sift three times with baking soda and salt. All-purpose flour is used to prevent settling of dates to the bottom of the cake. 2. Cream the butter until light and lemon colored. Add sugar gradually, beating after each addition. 3. Slowly
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SOUR MILK CHOCOLATE CAKE
SOUR MILK CHOCOLATE CAKE
2 cups pastry flour 1 teaspoon Arm & Hammer or Cow Brand Baking Soda ¼ teaspoon salt ½ cup butter, or other shortening 1 cup sugar 2 eggs 2 squares (2 ounces) unsweetened chocolate 1 cup sour milk 1 teaspoon vanilla 1. Sift, then measure flour. Sift three times with baking soda and salt. 2. Cream the butter until light and lemon colored. Add sugar gradually, beating after each addition. 3. Slowly add the eggs which have been beaten until they are almost as stiff as whipped cream. 4. Grad
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DESSERT GINGERBREAD
DESSERT GINGERBREAD
1½ cups all-purpose flour 1 teaspoon Arm & Hammer or Cow Brand Baking Soda ¼ teaspoon salt 1 teaspoon ginger ⅓ cup shortening ½ cup sugar 1 egg ½ cup molasses ¾ cup boiling water 1. Sift, then measure the flour. Sift three times with the baking soda, salt and ginger. 2. Cream the shortening until it is light and fluffy. Add the sugar gradually, beating after each addition. 3. Next, add the unbeaten egg, beating briskly. 4. Add the molasses. Then add the dry ingredients, beating until smo
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LEMON LOAF CAKE
LEMON LOAF CAKE
2 cups pastry flour ½ teaspoon Arm & Hammer or Cow Brand Baking Soda ¼ teaspoon salt ½ cup butter, or other shortening 1 cup sugar 2 eggs ½ cup sweet milk 1½ tablespoons lemon juice 1. Sift, then measure flour. Sift three times with baking soda and salt. 2. Cream the butter until light and lemon colored. Add sugar gradually. 3. Slowly add the eggs which have been beaten until they are almost as stiff as whipped cream. 4. Alternately add the dry ingredients and the liquid, beating until s
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THANKSGIVING STEAMED PUDDING
THANKSGIVING STEAMED PUDDING
3 cups all-purpose flour 1 teaspoon Arm & Hammer or Cow Brand Baking Soda 1½ teaspoons salt ½ teaspoon cloves ½ teaspoon mace ½ teaspoon allspice ½ teaspoon cinnamon 1 cup suet, finely ground 1 cup molasses 1 cup sweet milk 1½ cups seedless raisins, chopped 1½ cups seedless raisins, chopped 1. Sift, then measure the flour. Sift three times with the baking soda, salt and spices. 2. Combine suet, molasses and milk. 3. To the suet mixture, add the dry ingredients, beating until smooth. Add
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DARK FRUIT CAKE
DARK FRUIT CAKE
5 cups all-purpose flour 1 teaspoon Arm & Hammer or Cow Brand Baking Soda ½ teaspoon salt ½ teaspoon cloves ½ teaspoon cinnamon ½ teaspoon mace 1 pound butter, or other shortening 1 pound sifted brown sugar 8 eggs ½ pound each candied cherries, citron, orange and lemon peel, finely sliced 1 pound almonds, blanched and shredded 1 pound seedless raisins 1 pound currants ½ cup water 1 cup honey ½ cup molasses 1 pound almonds, blanched and shredded 1 pound seedless raisins 1 pound currants ½
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BAKED PRUNE PUDDING
BAKED PRUNE PUDDING
1½ cups all-purpose flour ½ teaspoon Arm & Hammer or Cow Brand Baking Soda ½ teaspoon salt ½ teaspoon cinnamon ¼ cup butter, or other shortening ¾ cup sugar 1 egg ½ cup juice from prunes 1 cup stewed prunes, drained and finely chopped ½ cup nutmeats, coarsely cut 1. Sift, then measure flour. Sift three times with baking soda, salt and cinnamon. 2. Cream the butter until it is light and lemon colored. Add sugar gradually, beating after each addition. 3. Briskly stir in the well beaten egg
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FAVORITE SPICE CAKE
FAVORITE SPICE CAKE
2½ cups pastry flour 1 teaspoon Arm & Hammer or Cow Brand Baking Soda ¼ teaspoon salt 2 teaspoons cinnamon ½ teaspoon cloves ¼ teaspoon nutmeg ½ cup butter, or other shortening 1 cup sifted brown sugar, firmly packed 2 eggs ¾ cup sweet milk 2 tablespoons vinegar 2 tablespoons vinegar 1. Sift, then measure flour. Sift again with baking soda, salt and spices. 2. Cream butter until light and lemon colored. Add sugar gradually, beating after each addition. 3. Slowly add the eggs which have b
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RED DEVIL’S CAKE
RED DEVIL’S CAKE
2 cups pastry flour 1¼ teaspoons Arm & Hammer Cow Brand Baking Soda ¼ teaspoon salt ½ cup butter, or other shortening 1 cup sugar 2 eggs 2 squares (2 ounces) unsweetened chocolate 1 teaspoon vanilla ¾ cup sour milk or buttermilk ⅓ cup boiling water 1. Sift, then measure the flour. Sift three times with the baking soda and salt. 2. Cream the butter until light and lemon colored. Add sugar gradually, beating after each addition until light and fluffy. 3. Slowly add the eggs which have been
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HONEY DIAMONDS
HONEY DIAMONDS
2 cups pastry flour ½ teaspoon Arm & Hammer or Cow Brand Baking Soda ¼ teaspoon salt ½ teaspoon cinnamon ¼ cup butter, or other shortening 1 cup sifted brown sugar, firmly packed ⅓ cup honey 2 eggs ½ cup sweet milk Nutmeats 1. Sift, then measure the flour. Sift three times with the baking soda, salt and cinnamon. 2. Cream the butter until light and lemon colored. Add sugar gradually, beating after each addition. 3. Combine honey and eggs which have been beaten until they are almost as st
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FRUIT CUP CAKES
FRUIT CUP CAKES
2 cups pastry flour 1 teaspoon Arm & Hammer or Cow Brand Baking Soda ½ teaspoon salt 1 teaspoon cinnamon ½ teaspoon allspice ½ cup butter, or other shortening 1 cup sifted brown sugar, firmly packed 2 eggs 1⅓ tablespoons vinegar ⅔ cup sweet milk 1 cup dates, finely cut 1 cup nutmeats, coarsely cut ½ cup citron, sliced 1 cup dates, finely cut 1 cup nutmeats, coarsely cut ½ cup citron, sliced 1. Sift, then measure the flour. Sift three times with baking soda, salt and spices. 2. Cream the
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APPLE SAUCE CAKE
APPLE SAUCE CAKE
2 cups all-purpose flour 1 teaspoon Arm & Hammer or Cow Brand Baking Soda ¼ teaspoon salt ¼ teaspoon cloves ½ teaspoon nutmeg 1 teaspoon cinnamon ½ cup butter, or other shortening 1 cup sugar 1 egg 1 cup raisins, chopped 1 cup nutmeats, coarsely broken 1 cup thick apple sauce 1 cup nutmeats, coarsely broken 1 cup thick apple sauce 1. Sift, then measure the flour. Sift three times with the baking soda, salt and spice. 2. Cream the butter well. Gradually add sugar, beating after each addit
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CHOCOLATE NUT CAKE
CHOCOLATE NUT CAKE
1⅓ cups pastry flour ¾ teaspoon Arm & Hammer or Cow Brand Baking Soda ½ teaspoon salt ⅓ cup butter, or other shortening ¾ cup sugar 1 egg ½ cup nutmeats, coarsely cut 2 ounces (2 squares) unsweetened chocolate ¾ cup sour milk or buttermilk 1 teaspoon vanilla 1. Sift, then measure flour. Sift again with the baking soda and salt. 2. Cream the butter until light and lemon colored. Add the sugar gradually, beating after each addition. 3. Slowly add the egg which has been beaten until it is a
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ORANGE COCONUT FROSTING
ORANGE COCONUT FROSTING
3 tablespoons butter 2 cups confectioners sugar ¼ cup orange juice ¾ cup grated coconut 1. Cream butter until very soft. 2. Add sugar gradually, thinning with orange juice to spreading consistency. Beat until smooth. 3. Beat coconut into frosting. Amount: 1½ cups See page 8...
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FOAMY SAUCE
FOAMY SAUCE
½ cup butter 1 cup confectioners sugar 2 egg yolks ¼ cup brandy 2 egg whites 1. Cream butter until light and lemon colored. 2. Gradually add sugar, beating until light and fluffy. 3. Add egg yolks, one at a time, beating until well blended. 4. Add brandy. Place in upper part of double boiler over simmering water and cook until thickened, stirring constantly. 5. Pour slowly over egg whites which have been stiffly beaten. Blend gently but thoroughly. Serve immediately. Amount: 2 cups...
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MAPLE CREAM FROSTING
MAPLE CREAM FROSTING
½ cup maple syrup 1 pound confectioners sugar ¼ cup butter, melted ¼ cup milk Dash of salt 1. Heat maple syrup to boiling and cook 3 minutes. 2. Combine sugar, butter, milk and salt. 3. Add syrup and beat until light and thick. 4. This makes sufficient frosting to generously cover tops of two 9-inch layers....
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BUTTER FROSTING
BUTTER FROSTING
4 tablespoons butter 2 cups confectioners sugar 2 tablespoons milk 1 teaspoon vanilla 1. Cream butter until very soft. 2. Add sugar gradually, thinning with milk until it is of spreading consistency. 3. Add vanilla. Beat until smooth. Amount: 1 cup See page 8...
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QUICK BUTTERSCOTCH FROSTING
QUICK BUTTERSCOTCH FROSTING
2 tablespoons granulated sugar ¼ cup boiling water 2½ cups confectioners sugar ¼ cup milk 2 tablespoons butter 1. Make a caramel syrup of the granulated sugar by heating it slowly over a flame until it melts and becomes straw colored. Remove from fire. Add boiling water carefully as it spatters. Stir until sugar is dissolved. 2. Cream butter until soft. Add ½ cup of confectioners sugar. Then add sugar syrup, beating well. Add remaining confectioners sugar gradually, thinning with milk to a sprea
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FLUFFY FROSTING
FLUFFY FROSTING
1 cup sugar 2 egg whites 4 tablespoons cold water ¼ teaspoon cream of tartar Dash of salt ½ teaspoon vanilla 1. Combine sugar, unbeaten egg whites, water, cream of tartar and salt in upper part of double boiler. 2. Place over boiling water and beat constantly with rotary type beater until frosting will stand in peaks, or about 7 minutes. Add vanilla last. Amount: 3 cups See page 17...
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SOFT CHOCOLATE FROSTING
SOFT CHOCOLATE FROSTING
1 cup confectioners sugar 1 egg Dash of salt 2 squares (2 ounces) unsweetened chocolate ½ teaspoon vanilla 1. Gradually add sugar to the slightly beaten egg. Beat until smooth and light. 2. Add salt and melted chocolate, blending well. Add vanilla. Cool before spreading. 3. This makes sufficient to cover tops and sides of an 8 × 8 inch loaf cake....
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LEMON FILLING
LEMON FILLING
Juice and grated rind of 1 lemon ½ cup sugar ¾ cup water 2½ tablespoons cornstarch 2 tablespoons water 1 egg yolk 1. Combine lemon juice, rind, sugar and ¾ cup water. Slowly bring this mixture to boiling point. 2. Make a smooth paste of cornstarch and the 2 tablespoons of water. Add slowly to syrup, stirring constantly. Cook until mixture is thick and clear, or about 5 minutes. Remove from heat. 3. Add small amount to slightly beaten egg yolk. Beat vigorously. Return to remaining mixture and ble
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COCONUT ICEBOX COOKIES
COCONUT ICEBOX COOKIES
4 cups all-purpose flour 1 teaspoon Arm & Hammer or Cow Brand Baking Soda 1 teaspoon salt 1 teaspoon cinnamon 1 cup melted butter, or other shortening 1 cup granulated sugar ½ cup sifted brown sugar, firmly packed 2 eggs 2 cups shredded coconut ½ cup sweet milk 1. Sift, then measure the flour. Sift again with the baking soda, salt and cinnamon. 2. Combine melted shortening, granulated sugar, brown sugar, well beaten eggs, coconut and milk. Reserve part of coconut for garnish if desired.
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SOFT MOLASSES COOKIES
SOFT MOLASSES COOKIES
4½ cups all-purpose flour 2 teaspoons Arm & Hammer or Cow Brand Baking Soda 3 teaspoons ginger 1 teaspoon salt 1 cup butter, or other shortening 1 cup sifted brown sugar, firmly packed 2 eggs ¾ cup molasses ¾ cup sour milk Granulated sugar 1. Sift, then measure the flour. Sift again with the baking soda, ginger and salt. 2. Cream shortening, add sugar gradually and beat until light and fluffy. 3. Blend in the well beaten eggs. Then add molasses and continue beating. 4. Alternately add th
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FRUIT COOKIES
FRUIT COOKIES
3½ cups all-purpose flour 1 teaspoon Arm & Hammer or Cow Brand Baking Soda ½ teaspoon salt 1 teaspoon cinnamon 1 teaspoon nutmeg ¾ cup butter 1 cup sugar 2 eggs ¾ cup molasses 1 cup raisins 1 cup nutmeats, coarsely cut 1 cup nutmeats, coarsely cut 1. Sift, then measure the flour. Sift three times with the baking soda, salt and spices. 2. Cream the butter until light and lemon colored. Add sugar gradually. 3. Slowly add the well beaten eggs, then the molasses, blending thoroughly. 4. Add
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FROSTED CHOCOLATE DROPS
FROSTED CHOCOLATE DROPS
1¾ cups all-purpose flour ½ teaspoon Arm & Hammer or Cow Brand Baking Soda ½ teaspoon salt ½ cup butter, or other shortening ¾ cup sugar 1 egg 2 squares (2 ounces) unsweetened chocolate 1 teaspoon vanilla ½ cup sweet milk ½ cup nutmeats, coarsely cut 1. Sift, then measure the flour. Sift three times with the baking soda and salt. 2. Cream the butter until light and lemon colored. Add sugar gradually, beating after each addition. 3. Slowly add the well beaten egg, then the chocolate which
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OLD FASHIONED MOLASSES COOKIES
OLD FASHIONED MOLASSES COOKIES
8 cups all-purpose flour 4 teaspoons Arm & Hammer or Cow Brand Baking Soda ¼ teaspoon salt 1 tablespoon ginger 1 teaspoon cinnamon 3 cups molasses 1 cup lard, melted ½ cup butter, melted 10 tablespoons boiling water Granulated sugar 1. Sift, then measure the flour. Sift three times with the baking soda, salt and spices. 2. Combine the molasses, melted shortening and boiling water. 3. To these liquid ingredients, add 4 cups of dry ingredients and blend well. 4. Add remaining 4 cups of dry
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CRISP WHITE SUGAR COOKIES
CRISP WHITE SUGAR COOKIES
4 cups all-purpose flour 1 teaspoon Arm & Hammer or Cow Brand Baking Soda ½ teaspoon salt 1½ cups sugar 1½ cups butter, or other shortening ½ cup sour milk or buttermilk 2 eggs 1 teaspoon vanilla 1. Sift, then measure the flour. Sift again with the baking soda, salt and sugar. 2. Cut the shortening into the dry ingredients until it is as fine as corn meal. 3. Combine milk, slightly beaten eggs and vanilla. 4. Add the dry ingredients to the liquid ingredients, beating until smooth. 5. Cov
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DOUGHNUTS
DOUGHNUTS
4 cups all-purpose flour 1 teaspoon Arm & Hammer or Cow Brand Baking Soda 1 teaspoon salt ¼ teaspoon cinnamon ½ teaspoon nutmeg 2 eggs 2 tablespoons shortening, melted 1 cup sugar 1 cup sour milk 1. Sift, then measure the flour. Sift three times with the baking soda, salt and spices. 2. Beat eggs slightly. Combine beaten eggs, shortening, sugar and sour milk. 3. Add flour mixture, stirring as little as possible. Chill. 4. Turn onto floured board. Roll or pat ⅓ inch thick. Cut with floure
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RAISIN ROCKS
RAISIN ROCKS
2 cups all-purpose flour 1 teaspoon Arm & Hammer or Cow Brand Baking Soda 1 teaspoon salt ½ teaspoon cloves 1 teaspoon cinnamon ½ teaspoon nutmeg ½ cup butter, or other shortening ½ cup sugar 1 egg ½ cup sour milk ½ cup molasses 1 cup seedless raisins or currants ½ cup nutmeats, coarsely chopped ½ cup molasses 1 cup seedless raisins or currants ½ cup nutmeats, coarsely chopped 1. Sift, then measure flour. Sift three times with baking soda, salt and spices. 2. Cream the butter until light
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SODA BISCUITS
SODA BISCUITS
2 cups all-purpose flour ½ teaspoon Arm & Hammer or Cow Brand Baking Soda ½ teaspoon salt 4 tablespoons shortening ¾ cup sour milk or buttermilk (about) 1. Sift, then measure flour. Sift again with the baking soda and salt. 2. Using the finger tips or a pastry blender, rub or cut shortening into the dry ingredients until the mixture resembles coarse corn meal. 3. To sour ¾ cup sweet milk artificially and quickly, place 1 tablespoon lemon juice or vinegar (preferably white vinegar as it m
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CHEESE TEA BISCUITS
CHEESE TEA BISCUITS
1½ cups all-purpose flour ½ teaspoon Arm & Hammer or Cow Brand Baking Soda ½ teaspoon salt 4 tablespoons shortening 1 cup grated cheese ¾ cup sour milk or buttermilk 1. Sift, then measure flour. Sift again with the baking soda and salt. 2. Cut or rub in shortening until it is as fine as coarse corn meal. Add cheese to this mixture. 3. Add sour milk, stirring quickly to form a soft dough. 4. Drop by teaspoonfuls onto a baking sheet. Bake in hot oven. Amount: 18 small biscuits Temperature:
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COFFEE CAKE
COFFEE CAKE
2½ cups all-purpose flour ½ teaspoon salt 1 cup sifted brown sugar, firmly packed ½ cup butter, or other shortening 1 teaspoon Arm & Hammer or Cow Brand Baking Soda 1 teaspoon cinnamon 1 egg ¾ cup sour milk or buttermilk 1. Sift, then measure flour. Sift again with salt. Add brown sugar and mix well. 2. Cut or rub in shortening until it resembles coarse crumbs. Reserve ¾ cup of crumbs for topping. 3. To remainder, add baking soda and cinnamon. Mix well. 4. Combine well beaten egg and sou
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CINNAMON BUNS
CINNAMON BUNS
2 cups all-purpose flour ½ teaspoon Arm & Hammer or Cow Brand Baking Soda ½ teaspoon salt 1 tablespoon sugar 4 tablespoons shortening ¾ cup sour milk or buttermilk (about) Butter ¼ cup sugar ½ teaspoon cinnamon 1. Sift, then measure flour. Sift again with the baking soda, salt and sugar. 2. Cut or rub in shortening until it is as fine as coarse corn meal. 3. Add enough sour milk to make a stiff dough. 4. Turn onto a floured board. Knead slightly. 5. Roll into a rectangle ¼ inch thick. Sp
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INDIVIDUAL SHORT CAKES
INDIVIDUAL SHORT CAKES
2 cups all-purpose flour ½ teaspoon Arm & Hammer or Cow Brand Baking Soda ½ teaspoon salt ⅓ cup shortening ¾ cup sour milk or buttermilk (about) Butter Strawberries, crushed and sweetened 1. Sift, then measure flour. Sift again with the baking soda and salt. 2. Cut or rub in shortening until it is as fine as coarse corn meal. 3. Add enough sour milk to make a stiff dough. Turn onto a floured board. Knead slightly. 4. Roll ¼ inch thick. Cut with 3-inch floured biscuit cutter. 5. Place hal
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QUICK ROLLS
QUICK ROLLS
2 cups all-purpose flour ½ teaspoon Arm & Hammer or Cow Brand Baking Soda ½ teaspoon salt 2 tablespoons shortening ¾ cup sour milk or buttermilk (about) Melted butter 1. Sift, then measure flour. Sift again with the baking soda and salt. 2. Cut or rub in shortening until it is as fine as coarse corn meal. 3. Add enough milk to make a stiff dough. Turn onto a floured board. Knead for 2 or 3 minutes. 4. Roll ¼ inch thick. Cut with 2-inch cutter, well floured. Fold in half, pressing edges f
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LEMON CLOVER ROLLS
LEMON CLOVER ROLLS
2 cups all-purpose flour ¾ teaspoon Arm & Hammer or Cow Brand Baking Soda ½ teaspoon salt ¼ cup sugar ⅓ cup shortening ½ cup sweet milk 3 tablespoons lemon juice 1. Sift, then measure flour. Sift again with the baking soda, salt and sugar. 2. Cut or rub in shortening until it is as fine as coarse corn meal. 3. Add the combined milk and lemon juice, stirring quickly to form a soft dough. 4. Turn onto a lightly floured board. Knead slightly. 5. Form dough into balls about the size of marbl
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APPLE DUMPLING
APPLE DUMPLING
2 cups all-purpose flour ½ teaspoon Arm & Hammer or Cow Brand Baking Soda ½ teaspoon salt ⅓ cup shortening ¾ cup sour milk or buttermilk (about) 1½ cups diced apples Sugar and cinnamon Butter 1. Sift, then measure flour. Sift again with the baking soda and salt. 2. Cut or rub in shortening until it is as fine as coarse corn meal. 3. Add enough sour milk to make a stiff dough. 4. Turn onto floured board. Knead slightly. 5. Roll into a rectangle about 20 inches long and 10 inches wide. Cut
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CREAM SCONES
CREAM SCONES
2 cups all-purpose flour ½ teaspoon Arm & Hammer or Cow Brand Baking Soda ¾ teaspoon salt 2 tablespoons sugar 4 tablespoons shortening Grated rind of 1 orange (optional) ¾ cup sweet thin cream or top milk 4 teaspoons vinegar 1 egg 1. Sift, then measure flour. Sift again with the baking soda, salt and sugar. 2. Cut or rub in shortening until it is as fine as coarse corn meal. Add orange rind. 3. Combine cream and vinegar. Add to flour mixture, stirring quickly to form a stiff dough. White
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HAM ROLLS
HAM ROLLS
2 cups all-purpose flour ½ teaspoon Arm & Hammer or Cow Brand Baking Soda ½ teaspoon salt ⅓ cup shortening ¾ cup sour milk or buttermilk (about) 1½ cups boiled ham, ground ¼ teaspoon dry mustard Butter 1. Sift, then measure the flour. Sift again with the baking soda and salt. 2. Cut or rub in the shortening until it is as fine as coarse corn meal. 3. Add enough sour milk, stirring quickly, to make a soft dough. 4. Then turn onto a floured board. Knead slightly. 5. Roll into a rectangle 1
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WHOLE WHEAT MUFFINS
WHOLE WHEAT MUFFINS
2 cups whole wheat flour 1 teaspoon Arm & Hammer or Cow Brand Baking Soda ½ teaspoon salt 4 tablespoons sugar ½ cup raisins 1 egg, well beaten 1½ cups sour milk or buttermilk 3 tablespoons shortening 1. Combine flour, baking soda, salt, sugar and raisins. Mix well. 2. Combine well beaten egg, milk and melted shortening. 3. Add the liquid ingredients to the dry ingredients, stirring only until dry ingredients are dampened. 4. Fill greased muffin tins ⅔ full. Bake in hot oven. Amount: 12 m
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BREAKFAST MUFFINS
BREAKFAST MUFFINS
2 cups pastry flour ½ teaspoon Arm & Hammer or Cow Brand Baking Soda ½ teaspoon salt 2 tablespoons sugar 1 cup sour milk or buttermilk 1 egg 4 tablespoons shortening 1. Sift, then measure flour. Sift again with the baking soda, salt and sugar. 2. Combine milk, well beaten egg and melted shortening. 3. Add liquid ingredients to dry ingredients. Stir only until all the dry ingredients are dampened. 4. Fill greased muffin tins ⅔ full. Bake in hot oven. Amount: 12 muffins Temperature: 425° F
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OLD FASHIONED CORN BREAD
OLD FASHIONED CORN BREAD
1 cup all-purpose flour ¾ teaspoon Arm & Hammer or Cow Brand Baking Soda 1 teaspoon salt 1½ cups corn meal 2 eggs 1½ cups buttermilk or sour milk 3 tablespoons shortening 1. Sift, then measure the flour. Sift again with the baking soda, salt and corn meal. 2. Combine well beaten eggs, buttermilk and melted shortening. 3. Add the liquid ingredients to the dry ingredients, stirring only until smooth. 4. Turn into a well greased pan. Bake in hot oven. Amount: 8 x 8 inch pan Temperature: 425
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APPLE FRITTERS
APPLE FRITTERS
2 cups flour ¾ teaspoon Arm & Hammer or Cow Brand Baking Soda ½ teaspoon salt 2 tablespoons sugar ¼ teaspoon nutmeg 2 eggs 1⅓ cups sour milk 2 tablespoons shortening 2 cups diced apples 1. Sift, then measure the flour. Sift again with the baking soda, salt, sugar and nutmeg. 2. Combine well beaten eggs, milk and melted shortening. 3. Turn the wet ingredients into the dry ingredients. Beat until smooth. Fold in apples last. 4. Drop by spoonfuls into deep fat and cook to a rich brown, turn
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ORANGE RAISIN MUFFINS
ORANGE RAISIN MUFFINS
2 cups all-purpose flour ¾ teaspoon Arm & Hammer or Cow Brand Baking Soda ½ teaspoon salt ⅓ cup sugar ½ cup raisins 1 egg ⅓ cup orange juice ½ teaspoons grated orange rind ⅔ cup sour milk or buttermilk ⅓ cup shortening 1. Sift, then measure the flour. Sift twice with the baking soda, salt and sugar. Then add raisins. 2. Combine well beaten egg, orange juice, rind, sour milk and melted shortening. 3. Turn the wet ingredients into the dry ingredients. Mix only until dry ingredients are dam
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SOUR MILK GRIDDLE CAKES
SOUR MILK GRIDDLE CAKES
2 cups all-purpose flour 1 teaspoon Arm & Hammer or Cow Brand Baking Soda 1 teaspoon salt 1 tablespoon sugar 2¼ cups sour milk or buttermilk 1 egg 1 tablespoon shortening 1. Sift, then measure flour. Sift again with the baking soda, salt and sugar. 2. Combine well beaten egg, milk and melted shortening. 3. Add the liquid ingredients to the dry ingredients, stirring only until smooth. 4. Heat griddle slowly and evenly. To test the temperature of griddle, place a few drops of cold water on
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WAFFLES
WAFFLES
2 cups all-purpose flour 1 teaspoon Arm & Hammer or Cow Brand Baking Soda ½ teaspoon salt 1 tablespoon sugar 2 egg yolks 2 cups sour milk or buttermilk ¼ cup melted shortening 2 egg whites 1. Sift, then measure flour. Sift again with the baking soda, salt and sugar. 2. To the well beaten egg yolks, add the sour milk and melted shortening. 3. Add the dry ingredients gradually to the liquid, beating in well. 4. Fold in the stiffly beaten egg whites. 5. Bake on hot waffle iron. Amount: 6 fo
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Helpful Kitchen Hints
Helpful Kitchen Hints
DRIED BEANS AND PEAS. When parboiling dried beans for baking, the addition of ½ teaspoon of baking soda to each 2 cups soaked beans makes the beans tender in a shorter time. When baked, the beans have a much sweeter flavor than those parboiled in plain water. All dried legumes such as lima, soy, kidney or navy beans, and peas, have a better flavor if treated in this manner. SCALLOPED DISHES. Scalloped potatoes or other scalloped dishes are sometimes spoiled in appearance by curdling of the milk.
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VEGETABLE COOKERY
VEGETABLE COOKERY
To PRESERVE the fresh green color of beans, peas and greens, a pinch of baking soda (a pinch is less than ⅛ teaspoon) should be added to the cooking water. Red vegetables will be most pleasing in appearance if a little vinegar is added to the cooking water. A little vinegar in the cooking water will keep white vegetables from yellowing. In the case of old carrots, a pinch of baking soda will shorten the cooking time. LITHO IN U.S.A. F-500-1-38...
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