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diff --git a/old/62819-0.txt b/old/62819-0.txt deleted file mode 100644 index 80bf1e7..0000000 --- a/old/62819-0.txt +++ /dev/null @@ -1,2607 +0,0 @@ -The Project Gutenberg EBook of Successful Baking, by Martha Lee Anderson - -This eBook is for the use of anyone anywhere in the United States and most -other parts of the world at no cost and with almost no restrictions -whatsoever. You may copy it, give it away or re-use it under the terms of -the Project Gutenberg License included with this eBook or online at -www.gutenberg.org. If you are not located in the United States, you'll have -to check the laws of the country where you are located before using this ebook. - -Title: Successful Baking - Tested Recipes for Flavor and Texture - -Author: Martha Lee Anderson - -Release Date: August 2, 2020 [EBook #62819] - -Language: English - -Character set encoding: UTF-8 - -*** START OF THIS PROJECT GUTENBERG EBOOK SUCCESSFUL BAKING *** - - - - -Produced by Stephen Hutcheson, Lisa Corcoran and the Online -Distributed Proofreading Team at https://www.pgdp.net - - - - - - - [Illustration: 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. - - COPYRIGHT, 1937 BY CHURCH & DWIGHT CO. INC., N. Y. - Helpful Kitchen Hints—pages 34-38 - - - - - INTRODUCTION - - - [Illustration: {Baking Soda boxes}] - -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, -the moisture thoroughly retained and the color, rich and inviting, are -outstanding results of this natural leavening. You don’t need to wait -for milk to sour, either; but ... the secret of successful baking is in -these pages ... read them. - -We invite you to practice this art women regard so highly ... successful -baking. - - {Martha Lee Anderson} - _Research Test Kitchen_ - _Church & Dwight Co., Inc._ - - - - - 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 morrow. Baking soda! Yes, grandmother used it in her prized -recipes and the modern homemaker finds it making her baking day a -success. - -Arm & Hammer Brand and Cow Brand Baking Soda are refined bicarbonate of -soda whose standard of purity is that set up by the United States -Pharmacopoeia. For over 90 years this mild, healthful, alkaline -substance has been creating baking history. All these years homemakers -have depended on baking soda to make their baked products deliciously -moist and delicately light and tender. - -“How,” asks the inexperienced homemaker, “does baking soda make cakes, -cookies and quick breads light and tender every time?” - -Baking soda has stored in it a tremendous quantity of carbon dioxide -gas, the same gas found in soda water and ginger ale. This is released -when it comes in contact with any acid material such as the many mild -acids naturally found in cooking ingredients. - -Among those ingredients are chocolate, cocoa, brown sugar, tomato juice, -sour milk, buttermilk, apple sauce, spices, cottage cheese, molasses, -vinegar, citrus fruit juices and many more. These acid ingredients are -familiar to everyone. One or more of them, you will notice, is used -almost every time you bake. - -The baking soda gently but surely reacts with these natural acids, -freeing millions of tiny carbon dioxide bubbles which are held enmeshed -in the batters and doughs. As this gas expands during the baking, the -product becomes light and tender. Thus it is that baking soda uses -nature’s own unrivaled acids to leaven and lighten baked products. - - - - - 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. Sometimes the acid is added last as in the “Lemon -Loaf Cake” on page 11, while in the “Lemon Clover Rolls,” page 28, it is -combined with the liquid, then added to the mixture. In any case, you -will be pleased with the results. - -IMPORTANT! You don’t need natural sour milk or buttermilk to prepare -your old time favorite delicacies. It is the acid normally found in -these ingredients which reacts with baking soda for leavening. If sour -milk or buttermilk with its natural acid is not available, you may -provide the necessary acid by using citrus fruit juices or vinegar with -sweet milk. It is surprisingly simple to change sweet milk to milk that -contains as much acid as natural sour milk or buttermilk when it is at -its best for baking. - -For example, when vinegar is used to provide this acid, place 1⅓ -tablespoons vinegar (white vinegar makes a whiter product) in a standard -measuring cup, then fill to the one-cup mark with sweet milk. Mix well. -The resulting liquid can be used in place of sour milk or buttermilk in -any baking soda recipe. Use 1½ tablespoons lemon juice or ¾ cup orange -juice in a similar manner. - -In many of these recipes, designed in our Research Test Kitchen, one or -more acid ingredient is used to create perfect leavening with baking -soda. - -Follow these recipes accurately and carefully, then enjoy the finer -flavor and even texture produced when baking with baking soda. - - - - - How to Bake - - - [Illustration: 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 most -recent accompaniment with sweet milk and baking soda for leavening. With -the health-giving qualities, this new use for fruit juices in baking is -widely accepted. - -_Sweet milk may be used in place of sour milk if clabbered artificially. -To sour or clabber sweet milk quickly, place 1½ tablespoonfuls of lemon -juice or 1⅓ tablespoonfuls of vinegar (white vinegar makes a whiter -product) in a standard measuring cup, then fill to the one-cup mark with -sweet milk. Mix well. The resulting liquid will contain as much acid as -natural sour milk or buttermilk when it is at its best for baking, and -may be used exactly as natural sour milk or buttermilk in any baking -soda recipe._ - -MEASURING. Always use level measurements. Use standard measuring -equipment: a ½ pint cup marked in quarters and thirds; a set of standard -measuring spoons consisting of a tablespoon, teaspoon, ½ teaspoon and ¼ -teaspoon. - -MIXING. There is no such thing as “luck” in baking. Success depends on -good ingredients correctly combined. Follow the directions carefully as -set down in the following recipes. - -BAKING. Keep the oven at the temperature specified in the recipe. You -have mastered an important part of baking, if you keep your oven under -control. Oven regulators and thermometers safeguard baking. - -CARE AFTER BAKING. Let cakes stand in pan on cooling rack for 3 to 5 -minutes after baking; then turn out on rack and finish cooling before -frosting. Cookies should also be cooled on a rack. - - [Illustration: ALWAYS SIFT FLOUR] - - [Illustration: USE STANDARD MEASURING EQUIPMENT] - - [Illustration: FOLLOW RECIPES CAREFULLY] - - [Illustration: AFTER BAKING LET CAKES AND COOKIES COOL] - - - - - Facts regarding plain white flour - - - [Illustration: 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 a - protein product known as gluten. The gluten in this flour is hard, - capable of taking up and retaining a large quantity of water. This - type of flour is admirably adapted for bread making, since the strong - gluten gives an excellent skeleton to the loaf. Such a flour is seldom - used in the home today, except by those who make large quantities of - home-made white bread. Usually, the gluten is present in this flour to - the extent of 11 to 12%. - - GENERAL PURPOSE OR FAMILY FLOUR. This flour is intended to fill all - needs and, consequently, is made by blending flours from soft and hard - wheats. It contains a moderate amount of medium hard gluten, and is - used in baking hot breads, such as muffins and scones. However, it can - be used for pastries as well. When employed in place of pastry or cake - flour, two level tablespoonfuls less per cup should be used. - General-purpose flours range in gluten content from 10 to 11% and, in - this respect, are about half way between bread and true pastry or cake - flours. - - PASTRY OR CAKE FLOUR. Such flours not only have the lowest gluten - content, but a weak soft gluten as well, and are very satisfactory for - making all pastries except such items as fruit cakes. These are - preferably made with all-purpose flour, to support the fruit and - maintain a desirable structure. Pastry flours contain 9 to 10% gluten - and are made from various types of soft wheat. Special cake flours - belong to the pastry flour class, but are finer in texture. They are - slightly lower in gluten content (8 to 9%), and the gluten is even - softer. Pastry flour gives baked products a tender thin crust and a - delicate crumb. Pastry flour can neither absorb nor retain moisture - like bread and all-purpose flours and, therefore, sour milk or - buttermilk is splendidly adapted for use with this flour, since both - are capable of retaining moisture. - - If all-purpose or family flour is specified in a recipe, and only - pastry is available, increase the pastry flour slightly (two - tablespoonfuls for every cup of family flour specified). When pastry - flour is used in biscuit recipes, the dough is rather soft and - inclined to be somewhat difficult to roll. Instead of further - increasing the pastry flour to stiffen the dough, better results are - realized by using the dough for dropped biscuits. - - Flour, baking soda and many other similar materials should be stored - in a dry cool place, free from odors. - - [Illustration: {uncaptioned}] - - - - - Cakes - - - [Illustration: Cakes] - - - 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. Alternately add the dry ingredients and orange - juice, beating until smooth after each addition. - -5. Turn into a greased paper lined loaf pan. Bake. - -6. When cool frost with Coconut Orange Frosting. - - Amount: 6 × 10 inch pan Temperature: 350° F. Time: 50 minutes - See page 8 - - - 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 - -1. Sift, then measure the flour. Sift three times with the 1 teaspoon - 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. Combine the lemon juice and milk. Alternately add the dry ingredients - and the liquid, a small amount at a time, beating until smooth - after each addition. - -5. Divide batter in two equal parts. - -6. To part one, add the vanilla. - -7. To the other, add the well mixed ¼ teaspoon baking soda and spices, - then the molasses. Blend well. - -8. Place batter in greased loaf pan by spoonfuls, alternating the light - and dark batters, thus giving a marbled effect. Bake. - -9. Frost with Butter Frosting. - - Amount: 9 × 5 inch pan Temperature: 350° F. Time: 45-50 minutes - See page 8 - - - 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 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 - smooth after each addition. - -5. Quickly fold in the dates and nuts which have been floured with 1 - tablespoon of the dry ingredients. - -6. Turn into greased layer cake pans. Bake. - -7. Frost with Maple Cream Frosting. - - Amount: 2—9 inch pans Temperature: 350° F. Time: 30-35 minutes - - - 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. Gradually add the chocolate which has been melted and cooled. - -5. Stir the vanilla into the milk. Alternately add the dry ingredients - and the liquid, a small amount at a time, beating until smooth - after each addition. - -6. Turn into a greased loaf pan. Bake. - -7. Frost with Soft Chocolate Icing. - - Amount: 8 × 8 inch pan Temperature: 325° F. Time: 60 minutes - - - 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 smooth. - Stir in boiling water. - -5. Turn into greased loaf pan. Bake. - - Amount: 8 × 8 inch pan Temperature: 350° F. Time: 30-40 minutes - See page 8 - - - 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 - smooth after each addition. Add lemon juice, blending in well. - -5. Turn into greased loaf pan. Bake. - -6. Cover with Lemon Filling and top with ½ recipe of Fluffy Frosting. - - Amount: 8 × 8 inch pan Temperature 350° F. Time: 45 minutes - See page 17 - - - 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 - -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 raisins. - -4. Turn into a well greased pan or mold. Cover. Steam 3 hours. - -5. Serve with Hard Sauce or Foamy Sauce. - - Amount: 12 servings - - - 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. Sift, then measure the flour. Sift three times with baking soda, salt - and spices. - -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 fruits and nuts, then add water, honey and molasses. - -5. Add dry ingredients, beating until smooth after each addition. - -6. Turn into 2 paper-lined tube pans. Bake. - - Amount: 10 pounds Temperature: 250° F. Time: 3½ hours - - - 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. - -4. Alternately add the dry ingredients and prune juice, a small amount - at a time, beating until smooth after each addition. - -5. Last, carefully stir in the prunes and nutmeats. - -6. Turn into a greased tube pan. Bake. - -7. Serve with whipped cream. - - Amount: 2 qt. tube pan Temperature: 375° F. Time: 1 hour - - - 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 - -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 been beaten until they are almost as - thick as whipped cream. - -4. Combine vinegar and milk. Alternately add the dry and the liquid - ingredients, beating until smooth after each addition. - -5. Turn into a greased cake pan. Bake in a moderate oven. - -6. Frost with Butter Frosting. - - Amount: 8 × 8 inch pan Temperature: 350° F. Time: 40-45 minutes - - - 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 beaten until they are almost as - stiff as whipped cream. Gradually add the chocolate which has been - melted and cooled. - -4. Stir the vanilla into the milk. Alternately add the dry ingredients - and the milk, beating until smooth after each addition. Add the - boiling water and beat in well. - -5. Turn into a greased cake pan. Bake. - -6. Frost with Quick Butterscotch Icing. Let cake stand two hours before - cutting to allow the red color to develop. - - Amount: 2—8 inch layers Temperature: 350° F. Time: 25-30 minutes - See page 17 - - - 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 stiff as whipped cream. Add to the butter-sugar mixture. Blend - well. - -4. Alternately add the dry ingredients and milk, beating after each - addition. - -5. Turn into a greased shallow cake pan. Bake. - -6. Frost with Butter Icing. Garnish with nutmeats. Cut in diamond shaped - pieces. - - Amount: 9 × 9 inch pan Temperature: 350° F. Time: 45-50 minutes - See page 8 - - - 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. Sift, then measure the flour. Sift three times with baking soda, salt - and spices. - -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 - thick as whipped cream. - -4. Combine vinegar and milk. Alternately add the dry ingredients and the - liquid, a small amount at a time, beating until smooth after each - addition. - -5. Lastly add fruit and nuts. - -6. Fill greased muffin tins ⅔ full. - - Amount: 3 dozen small cakes Temperature: 375° F. Time: 20-25 minutes - See page 17 - - - 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. 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 - addition. - -3. Add the egg, beating well, then the raisins and nuts. - -4. Alternately add the dry ingredients and apple sauce, beating until - smooth after each addition. - -5. Turn into a greased loaf pan. Bake. - - Amount: 9 × 9 inch pan Temperature: 350° F. Time: 1 hour 15 minutes - - - 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 almost as stiff - as whipped cream. - -4. Add the nutmeats, then the chocolate which has been melted and - cooled. - -5. Combine the vanilla and sour milk. Alternately add the dry and liquid - ingredients, beating until smooth after each addition. - -6. Turn into greased pan and bake in moderate oven. - - Amount: 8 × 8 inch pan or a tube pan Temperature: 350° F. - Time: 40-45 minutes See page 17 - - - - - Frostings - - - [Illustration: Frostings] - - - 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 - - - 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 - - - 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. - - - 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 - - [Illustration: {uncaptioned}] - - - 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 spreading consistency. - - - 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 - - - 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. - - - 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 blend well. Cool. - - Amount: 1½ cups See page 17 - - - - - Cookies - - - [Illustration: 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. - -3. To this mixture blend in the dry ingredients. - -4. Form into two rolls 6 inches long. Wrap in wax paper. Place in - refrigerator until thoroughly chilled or as needed. - -5. Cut ¼ inch slices from roll as required. Bake in hot oven. - - Amount: 4 dozen cookies Temperature: 425° F. Time: 5-8 minutes - See page 20 - - - 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 the dry ingredients with the milk, beating until - smooth after each addition. - -5. Chill dough in refrigerator several hours. - -6. Turn onto floured board. Roll to ¼-inch thickness and cut with - scalloped cooky cutter, or form a roll of the dough and cut slices - ¼ inch thick. Sprinkle with granulated sugar. - -7. Place on greased baking sheet. Bake in a hot oven. - - Amount: 3 dozen, 3-inch cookies Temperature: 400° F. Time: 12 minutes - - [Illustration: {uncaptioned}] - - - 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. 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 the dry ingredients, beating until smooth. - -5. Last, stir in the raisins and nuts. - -6. Chill in refrigerator until firm enough to handle. - -7. Turn onto a lightly floured board. Roll as thin as possible without - causing dough to break. Cut with large size, floured cutter. - -8. Bake on an ungreased baking sheet in a hot oven. - - Amount: 3½ dozen cookies Temperature: 425° F. Time: 8-10 minutes - - - 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 has been - melted and cooled. - -4. Stir vanilla into the milk. Alternately add dry ingredients and - liquid, beating until smooth after each addition. Stir in - nutmeats. - -5. Drop by spoonfuls on ungreased baking sheet. Bake in hot oven. - -6. When cool, frost with Soft Chocolate Frosting. - - Amount: 3 dozen cookies Temperature: 425° F. Time: 8-10 minutes - See page 20 - - - 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 ingredients gradually, beating well after - each addition. - -5. Let stand in a cool place about 1 hour. - -6. Turn onto a lightly floured board. Roll ¼ inch thick. Cut with large, - floured cooky cutter. Sprinkle with granulated sugar. Bake in hot - oven. - - Amount: 5 dozen cookies Temperature: 425° F. Time: 15 minutes - - - 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. Cover dough closely with wax paper and chill in refrigerator - overnight or several hours. - -6. Then turn dough on a lightly floured board and roll thin. Cut with a - floured cooky cutter. Garnish. Keep dough cold as it becomes - sticky and hard to handle when warm. - -7. Bake on ungreased baking sheet in a hot oven. - -8. Remove to cooling rack. They will crisp as they cool. - - Amount: 4 dozen large cookies Temperature: 425° F. Time: 8-10 minutes - See page 20 - - - 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 floured - doughnut cutter. - -5. The fat, when ready for frying doughnuts, should be 360°-375° F., or - it should brown a cube of bread in 60 seconds. - -6. Carefully drop each doughnut into the fat to prevent splashing. Fry - not more than 4 or 5 doughnuts at one time or fat will be cooled - too quickly. Fry to a delicate brown, turning doughnuts once. - -7. Drain on unglazed paper and sprinkle with sugar. - - Amount: 2½ dozen See page 20 - - - 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 - -1. Sift, then measure flour. Sift three times with baking soda, salt and - spices. - -2. Cream the butter until light and lemon colored. Add sugar gradually, - beating after each addition. - -3. Add the unbeaten egg, blending well. - -4. Combine milk and molasses. Alternately add dry ingredients and the - liquid, beating until smooth after each addition. - -5. Add raisins and nuts. Drop by spoonfuls on ungreased baking sheet. - Bake in hot oven. - - Amount: 3 dozen Rocks Temperature: 400° F. Time: 10-12 minutes - See page 20 - - [Illustration: {uncaptioned}] - - - - - Biscuits - - - [Illustration: 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 makes a - whiter biscuit) in a measuring cup, fill ¾ full with sweet milk - and mix well. - -4. Make a well in the center of the mixture and turn in the sour milk or - buttermilk all at once, reserving about 1 tablespoon of the liquid - as it may not be required. - -5. Then stir to make a soft dough as quickly as possible, using a fork. - Add remainder of liquid if necessary. - -6. As soon as the flour has been gathered together, turn the dough onto - a floured board. The dough should be stiff but soft to the touch - and not sticky. - -7. Knead the dough lightly for about 30 seconds, using the palm of the - hand and finger tips. - -8. Then pat or roll to a thickness of about ½ inch. Cut with floured - biscuit cutter. - -9. Place biscuits on ungreased baking sheet. Bake in hot oven. - - Amount: 12—2 inch biscuits Temperature: 475° F. Time: 12-15 - minutes See page 24 - - - 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: 475° F. Time: 12 minutes - - - 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 sour milk. Then add liquid to dry - ingredients. Stir only until blended. - -5. Turn into a greased pan. Sprinkle with the ¾ cup crumbs and - additional cinnamon. Bake in hot oven. Serve hot. - - Amount: 8 × 8 inch pan Temperature: 400° F. Time: 30 minutes - - - 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. Spread with soft butter. Sprinkle - with sugar and cinnamon. - -6. Roll as for jelly roll. Cut in slices ¾ inch thick. Spread an - additional tablespoon butter in the bottom of the pan and sprinkle - liberally with sugar. Add a few pecans, if desired. - -7. Place rolls, cut side down, on sugar mixture. Bake in hot oven. Turn - out of pan immediately. Serve sugared side up. - -8. Brown sugar may be used in place of white sugar to make butterscotch - rolls. - - Amount: 12 buns Temperature: 475° F. Time: 15-20 minutes - See page 24 - - - 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 half of biscuits on ungreased baking sheet. Brush with melted - butter. Place remaining biscuits on top to form a second layer. - Again brush with melted butter. Bake in hot oven. - -6. Break open and put fruit between and on top of layers. Garnish with - whipped cream if desired. - - Amount: 6 servings Temperature: 475° F. Time: 15 minutes - - - 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 firmly together. - -5. Place slightly apart on a greased pan. Brush with melted butter, - cover and let stand 20 minutes in a warm place. - -6. Bake in hot oven 10 minutes, then brush again with melted butter and - complete baking 10 to 15 minutes. Brush with melted butter once - more. Serve immediately. - - Amount: 12 rolls Temperature: 475° F. Time: 20-25 minutes - See page 24 - - - 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 marbles. Place 3 balls in - each muffin tin. Sprinkle with sugar. Bake in hot oven. - - Amount: 12 rolls Temperature: 450° F. Time: 20 minutes - - - 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 - into eight 5-inch squares. - -6. Place a small amount of apple in the center of each square. Sprinkle - lightly with sugar and cinnamon. Dot generously with butter. Fold - corners of square toward the center and join them over the apples. - Place in greased baking pan. Bake in hot oven 15 minutes. - -7. Then pour over them a syrup of 1 cup sugar and ½ cup water that has - been heated until all sugar is dissolved. Return to oven and bake - 15 minutes longer. Serve hot with Hard Sauce. - - Amount: 8 dumplings Temperature: 425° F. Time: 30 minutes - See page 24 - - - 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 vinegar makes a whiter product. - -4. Turn onto floured board. Knead slightly. Roll ⅜ inch thick. With a - sharp knife, cut in diamond shapes. These may be cut in half - lengthwise if desired. Brush thickly with slightly beaten egg. - -5. Place on ungreased baking sheet. Bake in hot oven. - - Amount: 12 scones Temperature: 475° F. Time: 10-12 minutes - - - 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 10 inches by 6 inches. Spread with soft butter, - then with the ground ham which has been mixed with the mustard. - -6. Fold the dough into three layers, folding the long sides toward each - other. Flatten slightly with rolling pin by rolling lengthwise. - Cut with a sharp knife into strips 1 inch wide. - -7. Stand rolls about ½ inch apart on baking sheet. Bake in hot oven. - - Amount: 12 rolls Temperature: 475° F. Time: 15-20 minutes - - - - - Muffins - - - [Illustration: 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 muffins Temperature: 425° F. Time: 20-25 minutes - - - 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. Time: 20-25 minutes - See page 33 - - - 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° F. Time: 25-30 minutes - - - 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, turning - frequently. The fat when ready for frying fritters should be 375° - F., or it should brown a cube of bread in 60 seconds. - -5. Serve hot with syrup. - - Amount: 8 servings - - - 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 dampened. - -4. Fill greased muffin tins ⅔ full. Bake in hot oven. - -5. For variation, ¾ cup orange juice can be used in this recipe in place - of a combination of orange juice and sour milk. - - Amount: 12 muffins Temperature: 425° F. Time: 25 minutes - - - - - Griddle Cakes · Waffles - - - [Illustration: Griddle Cakes · Waffles] - - - 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 it. If the water forms bubbles - which dance merrily, the griddle is the correct temperature for - baking the cakes. Grease the griddle, using an unsalted fat, - unless it is the type of griddle which requires no greasing. - -5. Pour batter from tip of large spoon on griddle. The spoon should be - of a size to hold sufficient batter for one cake. - -6. Bake, turning each cake when it is browned on the underside, and - puffed and slightly set on top. Turn only once. Serve immediately - on warm plate. - -7. For Flapjacks, make large sized cakes, sprinkle generously with - grated maple sugar, then stack 4 or 5 deep and serve in wedge - shaped sections. - - Amount: 2 dozen cakes See page 33 - - - 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 four-section waffles See page 33 - - [Illustration: {uncaptioned}] - - - - - Helpful Kitchen Hints - - - [Illustration: 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. ¼ teaspoon -baking soda to each pint of milk prevents the curdling. - - -HOMINY. In the preparation of hominy, use 1 ounce of baking soda (2 -level tablespoons) and 3 pints of water to each pound of field corn. -Dissolve baking soda and add corn. Bring corn to boiling point, cover -and simmer 1½ hours. Hulls and black eyes can be removed by rubbing -between the hands. 6 or 7 washings will remove all traces of soda. - - -SPINACH. When washing spinach, add a small amount of baking soda (about -¼ teaspoon for each peck of spinach) to the last rinse water. Cook as -usual. The vegetable will retain its lovely fresh color. - - -RHUBARB AND GOOSEBERRIES. When stewing rhubarb or gooseberries, add ⅛ -teaspoon baking soda for each 2 cups. This reduces the quantity of sugar -required by ⅓. For each 2 cups of rhubarb or gooseberries, use ⅔ cup -sugar in place of the usual cup. - - -PEACHES AND APRICOTS. To skin peaches and apricots quickly and easily, -blanch in a baking soda solution. To blanch, make a solution of ½ cup -baking soda to 2 gallons of water. Bring to boiling point and while -actively boiling, immerse fruit (using a wire basket) until skin is -loosened. Remove fruit, wash at once in clear cold water and remove -skins by rubbing. - - -BAKED HAM AND PORK CHOPS. When baking ham or pork chops in milk, the -addition of ¼ teaspoon baking soda to each pint of milk prevents the -curdling which so often detracts from the appetizing appearance of the -meat. - - -CORNED BEEF. When boiling corned beef, add ¼ teaspoon baking soda for -each pound of beef. This will improve the color and flavor of the meat. -Cabbage and other vegetables can be cooked in the same water without -becoming dark or slimy. - - -CLEANING MEAT. Clean all meat as soon as unwrapped with a baking soda -solution (1 teaspoon baking soda to 2 cups water). This removes foreign -matter and dried blood. Put on a clean plate and place in refrigerator. - - -FOWL. After drawing fowl, wash well, both inside and out, with a baking -soda solution (1 tablespoon to 2 quarts of water). Let solution run -through the bird several times. Rinse well with clear water. Pat dry -with clean towel. - - -FISH. Clean fish, both inside and out, in a baking soda solution (1 -tablespoon to 2 quarts of water). Dip entire fish in the solution; wash -quickly and rinse in clear water. Dry immediately and store in cold -place. Before opening, wash clams and oysters with a brush dipped in the -baking soda solution. Fresh shrimp and other shell fish should be washed -well in the same strength baking soda solution before cooking. - - -CREAM OF TOMATO SOUP. To prevent curdling, when preparing cream of -tomato soup from canned or home-made tomato purée, add ⅛ teaspoon baking -soda to each cup of soup or purée before adding it to the milk. - - - - - Baking Soda Cleans—Too - - - [Illustration: Baking Soda Cleans—Too] - - -TILE FLOORS AND WALLS. To cleanse such surfaces soiled by splashed -water, etc., sprinkle baking soda on a damp cloth and rub briskly. Wipe -with cloth wrung from clean water and dry. The surface will be clean and -shiny. Arm & Hammer or Cow Brand Baking Soda will not harm tile or any -composition material resembling it. - - -ASH TRAYS. Unless cleaned daily these receptacles become offensive. To -cleanse, scrub trays either with a baking soda solution (a small handful -to a quart of warm water) or use a damp cloth sprinkled with bicarbonate -of soda. Rinse and dry. Brass and copper trays may require polishing -with a woolen or other polishing cloth. - - -LINOLEUM OR CONGOLEUM. Dissolve a large handful of baking soda in warm -mop water and clean. Rinse with clean water. Do not allow water to seep -under floor covering. This method of cleaning leaves the linoleum -(inlaid or printed) bright and clean and it will be neither sticky nor -slippery. - - -WASH-BOWLS, TUBS, ETC. Hard water is often responsible for scum and -sediment; grease and dirt adhere to surfaces. To remove these sprinkle -with baking soda and rub briskly with a damp cloth. Baking soda is -immediately soluble and will not clog drains or injure the finest -porcelain or enamel. - - -DRAIN BOARDS. Dampen surfaces, whether wood or enamel, and sprinkle with -Arm & Hammer or Cow Brand Baking Soda. Rub with a damp cloth, rinse and -wipe dry. Rubber or other composition drain boards may be cleaned in the -same way. Bicarbonate of soda, while being a most effective cleanser, -will not harm any of these surfaces. - - -GAS AND OIL STOVE BURNERS. Make a solution of one-quarter pound of -baking soda to one gallon of hot water. Bring to a boil. Immerse the -burners and boil for one hour. They will operate like new. - - -ENAMELED SURFACES. Enameled table tops, stoves, washing machines, etc., -may be cleaned either by sprinkling the soda on the dampened surface or -washing with a baking soda solution (a handful to a basin of warm -water). This removes the oil or grease film which holds the dirt, and -leaves the surface clean and odorless. - - -MILK BOTTLES. Pour a little baking soda into the bottle, half fill with -cool water and shake. If milk is dried on, let bottle soak for a few -minutes. Cold water removes milk more quickly than hot, as hot water -causes a coating of milk to adhere to the glass. Bicarbonate of soda not -only hastens the cleansing process, but sweetens the bottle. Milk cans, -pails and all milk containers are cleansed in the same manner, using -more baking soda in greater quantities of water. - - -FIRE EXTINGUISHER. Arm & Hammer or Cow Brand Baking Soda is unsurpassed -as a fire extinguisher. It not only smothers the fire, but generates -carbonic acid gas which temporarily envelopes the flames, shuts off the -air supply or oxygen, and so extinguishes the fire. - - -BREAD BOXES. Cake and bread boxes, cooky jars, etc., after washing with -soap and water, should frequently be well rinsed with a baking soda -solution, a handful of baking soda to one quart of water. Rinse in clean -water and dry thoroughly. This treatment keeps them fresh and free from -odors. - - -CASSEROLES. Food that is burned onto or adheres to casseroles is easily -removed by soaking for a few minutes in warm water to which a small -handful of baking soda has been added. The bicarbonate of soda loosens -the encrusted particles. - - -REFRIGERATORS. Baking soda, refined mild bicarbonate of soda, is a -soluble cleanser, sweetener and polisher, and cannot scratch the -smoothest surface. It will remove odors by breaking up the oily surface -films, prevent fermentation by removing mold and retard the growth of -bacteria, thus keeping the refrigerator sanitary and fresh. - -Whether the refrigerator is electric, gas, oil or ice, keep the inside -sweet and clean by wiping all surfaces with a soft cloth wrung from cool -or lukewarm water containing a handful of baking soda to each quart of -water, or by generously sprinkling baking soda on a damp cloth and -briskly rubbing the surface to be cleaned. - -Keep ice cubes free from stale or musty flavors by cleaning the ice -trays each week with baking soda in a similar fashion. Also with a -baking soda solution, wash the food containers and the chilling tray -beneath the freezing unit. - -In ice refrigerators, periodically remove drain pipe, ice chamber, pan, -trap and flues for a thorough washing with a hot solution of water and -baking soda. Rinse with clear water. - -A baking soda solution (a small handful to a basin of water) may be used -to wipe the outer surfaces when soiled. - - -SILVER CLEANING. Silver may be cleaned easily and thoroughly by placing -it in an aluminum pan filled with a hot solution of baking soda, salt -and sugar, or in an enamel or granite pan, using a similar solution and -a small piece of aluminum such as a measuring spoon or pot cover. Use -about a tablespoon of each, baking soda, salt and sugar, for every quart -of hot water. Select a large container for convenience. Place the silver -in such a way that it is completely immersed and that each piece comes -in contact with the aluminum or a piece of silver touching the aluminum. -Let it stand until tarnish is removed and the silver becomes shiny and -bright. Heat if necessary. Rinse in hot water and rub dry. This method -removes absolutely no silver, hence it prolongs the life of silverware. -Since the aluminum article will be blackened in the process, do not use -one you care about keeping bright. - -Large pieces of silver, such as candlesticks, cake plates, pitchers, -etc., may also be cleaned this way, making sure they are completely -immersed in the solution. - - -CUT GLASS. Goblets, tumblers and other cut glassware are satisfactorily -cleaned by rubbing the surface with a paste made of Arm & Hammer or Cow -Brand Baking Soda and water. Rinse with cold water and rub with a soft -brush. Soap is unnecessary. - - -CHOCOLATE POTS OR MIXING BOWLS. Dried-on chocolate needs a little -coaxing for removal. Sprinkle with baking soda, fill dishes with warm -water and let soak until their turn comes in the washing. - - -ODORS. Odors from dishes in which fish or onions are cooked, are quickly -killed by sprinkling baking soda in the dish and wiping out thoroughly -with tissue paper. Then wash in hot soapy water, rinse with hot water -and dry. - - -DOG KENNELS AND FEEDING DISHES. Scrub the inside of dog kennels -frequently with a baking soda solution, one package to three gallons of -hot water. Rinse. - -To promote the health of pets, their feeding dishes must be cleansed -frequently. Let soak in a baking soda solution (a handful in a pan of -warm water). This loosens dried-on food. Wash and rinse. - - -BEVERAGE SERVICE. Cups, coasters, pitchers, glasses, spoons, punch -bowls, fruit containers, etc., are all successfully cleaned and -sweetened with bicarbonate of soda. The baking soda is best applied by -sprinkling on a moist cloth and then gently rubbing the object until -clean. Rinse with warm clear water and dry with clean towels having no -lint. - -To clean bottles, decanters, flasks, shakers, etc., which do not permit -interior cleaning by hand, pour the baking soda into the container and -add a little warm (not hot) water. Shake well until clean, then rinse -with fresh water and allow to drain. This leaves the containers in a -sweet clean condition. Repeat after each use. - -Cocktail sets made of glass, silver, etc., are excellently cleaned by -these methods. - - -THERMOS BOTTLES AND JUGS. To keep thermos bottles and jugs clean and -sweet, put a handful of baking soda in jug or bottle, partly fill with -warm water and shake well. Rinse with clean water. Corks and other -closures used for the bottles and jugs are kept odorless by rubbing with -moist baking soda. - - - 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. - - - TIME TABLE FOR VEGETABLES - - Time: Minutes - - _Vegetable_ _Boiled_ _Steamed_ _Baked_ - Asparagus 15-25 30-40 - Beans, cut 25-30 40-45 - Beets, whole 35-40 - Brussels Sprouts 10-15 15 - Cabbage, chopped 15-20 - cut 20-25 - Carrots, - whole young 15-25 20-30 - whole old 30-40 40-50 - Cauliflower, wh. 15-20 - flowerets 8-10 15-20 - Onions, small 20-25 60 - Peas 20-30 30-40 - Potatoes, white 30-40 35-50 45-60 - Potatoes, sweet 25-30 30-40 45-60 - Pumpkin, cut 30-40 40-50 60 - Spinach 10-15 - Squash 15-20 30-35 40-60 - Turnips 30-60 - - - TABLE OF WEIGHTS AND MEASURES - - 3 teaspoons 1 tablespoon - 4 tablespoons ¼ cup - 5⅓ tablespoons ⅓ cup - 8 tablespoons ½ cup - 12 tablespoons ¾ cup - 16 tablespoons 1 cup or ½ pint - A dash less than ⅛ teaspoon - 2 cups 1 pint - 4 cups 2 pints or 1 quart - 4 cups flour 1 pound - 2¼ cups granulated sugar 1 pound - 2 cups brown sugar, firmly 1 pound - packed - 3½ cups confectioners sugar 1 pound - 2 tablespoons butter 1 ounce - 2 cups butter 1 pound - 1 medium egg 2 ounces - 8-10 egg whites 1 cup - 14 egg yolks 1 cup - Juice of 1 medium lemon 3 tablespoons - ½ pound nutmeats 1 cup nutmeats, chopped - - - TEMPERATURE AND TIME TABLE - - Slow Oven Moderate Oven Hot Oven Time - 250° F.-325° F. 350° F.-375° F. 400° F.-500° F. - - Biscuits 15 minutes - Muffins 25-30 minutes - Cookies Cookies 8-15 minutes - Layer Cake 25-30 minutes - Loaf Cake 45 minutes - Loaf Cake (thick) 50-60 minutes - Fruit Cake 3 to 4 hours - Sponge Cake 1 hour - - - LITHO IN U.S.A. F-500-1-38 - - - - - INDEX - - - PAGE - INTRODUCTION 2 - A SECRET FOR SUCCESSFUL BAKING 4 - SUCCESS ASSURED 5 - HOW TO BAKE 6 - FACTS REGARDING PLAIN WHITE FLOUR 7 - Bread Flour 7 - General Purpose or Family Flour 7 - Pastry or Cake Flour 7 - CAKES - Orange Loaf 9 - Marble Cake 9 - Date Nut Layer Cake 10 - Sour Milk Chocolate Cake 10 - Dessert Gingerbread 11 - Lemon Loaf Cake 11 - Thanksgiving Steamed Pudding 11 - Dark Fruit Cake 12 - Baked Prune Pudding 12 - Favorite Spice Cake 13 - Red Devil’s Cake 13 - Honey Diamonds 14 - Fruit Cup Cakes 14 - Apple Sauce Cake 15 - Chocolate Nut Cake 15 - FROSTINGS - Orange Coconut Frosting 16 - Foamy Sauce 16 - Maple Cream Frosting 16 - Butter Frosting 16 - Quick Butterscotch Frosting 18 - Fluffy Frosting 18 - Soft Chocolate Frosting 18 - Lemon Filling 18 - COOKIES - Coconut Icebox Cookies 19 - Soft Molasses Cookies 19 - Fruit Cookies 21 - Frosted Chocolate Drops 21 - Old Fashioned Molasses Cookies 22 - Crisp White Sugar Cookies 22 - Doughnuts 23 - Raisin Rocks 23 - BISCUITS - Soda Biscuits 25 - Cheese Tea Biscuits 25 - Coffee Cake 26 - Cinnamon Buns 26 - Individual Short Cakes 27 - Quick Rolls 27 - Lemon Clover Rolls 28 - Apple Dumpling 28 - Cream Scones 29 - Ham Rolls 29 - MUFFINS - Whole Wheat Muffins 30 - Breakfast Muffins 30 - Old Fashioned Corn Bread 30 - Apple Fritters 31 - Orange Raisin Muffins 31 - GRIDDLE CAKES—WAFFLES - Sour Milk Griddle Cakes 32 - Waffles 32 - HELPFUL KITCHEN HINTS 34 - BAKING SODA CLEANS—TOO 35 - Tile Floors and Walls 35 - Ash Trays 35 - Linoleum or Congoleum 35 - Wash Bowls Tubs, etc. 35 - Drain Boards 35 - Gas and Oil Stove Burners 35 - Enameled Surfaces 35 - Milk Bottles 36 - Fire Extinguisher 36 - Bread Boxes 36 - Casseroles 36 - Refrigerators 36 - Silver Cleaning 36 - Cut Glass 37 - Chocolate Pots or Mixing Bowls 37 - Odors 37 - Dog Kennels and Feeding Dishes 37 - Beverage Service 37 - Thermos Bottles and Jugs 37 - VEGETABLE COOKERY 38 - TIME TABLE FOR VEGETABLES 38 - TABLE OF WEIGHTS AND MEASURES 38 - TEMPERATURE AND TIME TABLE 38 - - [Illustration: Endpapers] - - - - - Transcriber’s Notes - - -—Silently corrected a few typos. - -—Retained publication information from the printed edition: this eBook - is public-domain in the country of publication. - -—In the text versions only, text in italics is delimited by - _underscores_. - - - - - - - -End of Project Gutenberg's Successful Baking, by Martha Lee Anderson - -*** END OF THIS PROJECT GUTENBERG EBOOK SUCCESSFUL BAKING *** - -***** This file should be named 62819-0.txt or 62819-0.zip ***** -This and all associated files of various formats will be found in: - http://www.gutenberg.org/6/2/8/1/62819/ - -Produced by Stephen Hutcheson, Lisa Corcoran and the Online -Distributed Proofreading Team at https://www.pgdp.net - -Updated editions will replace the previous one--the old editions will -be renamed. - -Creating the works from print editions not protected by U.S. copyright -law means that no one owns a United States copyright in these works, -so the Foundation (and you!) can copy and distribute it in the United -States without permission and without paying copyright -royalties. 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