MADE WITH

MADEWITHARM & HAMMER OR COW BRANDBAKING SODA(Bicarbonate of Soda)All recipeshave beentested and approvedinthe Arm & Hammer andCow Brand Baking SodaKitchenBYCHURCH & DWIGHT7 0PINESTR E E T,ESTABLISHEDCO., INC.Y 0 R K,NEWN.1846115th EDITIONCopyright,1936, by Church & Dwight Co., Inc., N. Y.Y.

GOOD.THINGSandDohowtoTO EATmakethe myou know the secret of Chocolate Cake,rich and delicate in flavor, soft and silky in texture?Do you know the secret of Gingerbread that has thepenetrating aroma, the true, deep, rich, golden color?If you know these things, you know Baking Sodaand the part it plays in making baking day a pleasurewith success assured.Chocolate and molasses are only two of many cooking ingredients that need Baking Soda. Baking Sodaacts directly with the acid in them as soon as theproduct is in the oven, softening the sharp flavor,bringing out the delicious sweetness, and at the sametime producing gas to leaven the product. With onesure action Baking Soda mellows and leavens.When you read over this booklet you will find anumber of fine old recipes. To satisfy the desire forsomething different, there are some new recipescreated by the Test Kitchen, unusual recipes that youwill like to try. The results will measure up to yourusual high standard.Your baking is going to be good. The foods that depend so much on color and aroma for appeal are going to ring true. Try a cake today, try a hot bread tomorrow. You will be more than satisfied. You will beproud.Sincerely yours,Page 2

SOURANDMILK,BAKINGBUTTERMILKSODASOURmilk is best for baking purposes whenit has just reached the clabbered stage. In this condition the curd is thick and soft, and the whey hasnot separated to any great extent. Keep it in a coolplace in a clean covered container. Sour milk in whichthe curd and the whey have separated is usable if themilk has not developed mold or a disagreeable odor.If sour milk is placed in the refrigerator, it will keepin the clabbered stage for five or six days, and can beused as needed. cup butter and % cup sour milk can be substituted for I cup heavy sour cream. 3 tablespoons butter and % cup sour milk can be substituted for 1 cuplight sour cream.Buttermilk can be substituted for clabbered sourmilk in any sour milk recipe. Home-made buttermilkis better when allowed to stand for about 2 days tothicken slightly.As a general recommendation,1 cup sour milk or 1cup buttermilk with Y2 teaspoonful of baking sodawill leaven 2 cups of flour. The baking soda shouldnot be mixed with the sour milk, but added to themeasured flour and sifted with it. To measure bakingsoda, heap the spoon and then level off with thestraight edge of a knife, or against the straight edge ofthe opening on the top of the package.In these baking soda recipes, all measurements arelevel. The recipes have been carefully tested, and toobtain the best results, the directions must be followed closely. For the cake recipes, we recommend agood cake or pastry flour. In all the other recipes, agood all-purpose or family flour is best. For a discussion of various kinds of flour, see pages 26 and 27.Page 3

SUBSTITUTESMILKANDFORSOURBUTTERMILKSWEETmilk can be artificially and quicklyclabbered or soured by the acids present in citrus fruitjuices, that is, lemon, orange or grapefruit juice, or byvinegar. To make one cup of sweet milk into one cupof sour milk and equal to it as a leavening agent withbaking soda, use the acid juices in the followingquantities:1 \13 tablespoons vinegar(4 teaspoons)1 Vztablespoons lemon juice(4Vz teaspoons)',4 cup grapefruit juice(4 tablespoons)3,4cup orange juice(12 tablespoons)For example: when vinegar is used to clabber sweetmilk, place 13i tablespoons vinegar in a measuringcup, fill with sweet milk, mix well and let stand a fewminutes to curdle. Proceed in the same manner whenusing anyone of the other acid juices, employing theamount corresponding to the juice chosen. In anycase, the resulting cup of soured milk will react withY2 teaspoon baking soda; it is equal to I cup of sourmilk or buttermilk, and can be used in place of sour milkor buttermilk in any baking soda recipe! When the acidjuices are used in the above proportions to sour sweetmilk, with the exception of orange juice they do notadd flavor, and the baked products have all the characteristics of sour milk products.However, lemon juice, grapefruit juice or orangejuice are often used in larger amounts as all or part ofthe liquid in recipes. When thus used as liquid, theyproduce novel and desirable characteristics .anunusually delicate crumb, a thin light brown crust,a fresh distinctive flavor. Several recipes in this booklet use citrus juices this way. The baking soda is usedto react with a portion of the acid in the juice, creating leavening, and the small amount of acid remaining, gives flavor and an appetizing odor.Page 4

Soda Biscuits2 cups sifted all purpose/lourVz teaspoon Arm &Hammer or CowBrand Baking Soda% teaspoonsalt4 tablespoons shorteningcup sour milk orbuttermilk (about)3,4SlIT flour once, measure, add baking soda and saltand sift again. Cut in shortening. Stirring quickly, addenough milk to make a stiff dough. Turn onto flouredboard. Knead slightly. Roll Y2 inch thick. Cut withfloured biscuit cutter. Bake in hot oven (475 F.) 15minutes. Makes 12 biscuits.Page 5

Cinnamon Buns2 cups sifted all purposeflourliz teaspoon Arm &Hammer or CowBrand Baking Sodaliz teaspoon salt112 teaspoon1 tablespoon sugar4 tablespoons shortening3,4cup sour milk orbuttermilk'.4 cup sugarcinnamonSlIT flour once, measure, add baking soda, salt andsugar, and sift again. Cut in shortening. Add enoughmilk to make a stiff dough. Turn onto floured board.Knead slightly. Roll into a rectangle 7i inch thick.Spread with soft butter. Sprinkle with sugar andcinnamon.Roll as for jelly roll. Cut in slices%' inch thick. Place cut side down on baking sheet.Bakeinhot oven (475 F.) 20 minutes. Makes 12 buns .Page 6

IndividualShortcakes2 cups sifted all purpose flour'h teaspoon Arm &'h teaspoon saltHammer or CowIf. cup shorteningBrand Baking SodasA cup sour milk orbuttermilkCrushed berries or stewed fruit, sweetenedSIFT flour once, measure, add baking soda and saltand sift again. Cut in shortening. Add buttermilk,and stir quickly to form a stiff dough. Turn ontofloured board. Knead slightly. Roll to inch inthickness. Cut into rounds with two inch cutter.Place half the rounds on baking sheet. Butter lightlyand sptinkle with sugar. Place the remaining roundson top of these, and again spread with butter andsprinkle with sugar. Bake in hot oven (475 F.) 15minutes. Break open and put fruit between and ontop of layers. Garnish with whipped cream if desired.Serves 8.Cheese Stars1 SA cups sifted all purpose If. cup shorteningflour'h cup grated cheese'h teaspoon Arm &SA cup buttermilkHammer or CowBrand Baking SodaSoft butterSA teaspoon salt. Grated cheeseSIFT flour once, measure, add baking soda and saltand sift again. Cut in shortening. Add grated cheese.Add buttermilk, stirring quickly to form a soft dough.Turn onto floured board. Knead slightly. Roll inch thick. Spread lightly with soft butter. Cut into2 inch squares. Cut each square in half, making triangles. Cover one half with grated cheese, placeother half on top of first, butter side down, centerpoints in opposite position. Bake in hot oven(475 F.) 15 minutes. Serve hot. Makes 24 Stars.Page 7

Whole WheatMuffins2 cups unsifted whole4 tablespoons sugarwheat flour1 egg, well beaten1 teaspoon Arm &1 V. cups sour milk orHammer or CowbuttermilkBrand Baking Soda3 tablespoons shortening,V. teaspoon saltmeltedV2 cup raisins.COMBINEflour, baking soda, salt and sugar and mixwell. Combine egg, sour milk and shortening. Add toflour, stirring only enough to blend. Add raisins.Turn into greased muffin tins. Bake in hot oven(425 F.) 20-25 minutes. Makes 12 muffins.Sour Milk Griddle2 cups sifted all purposeflour1 teaspoon Arm &Hammer or CowBrand Baking Soda1 teaspoon saltCakes1 tablespoon sugar2 Vz.cups sour milk, orbuttermilk1 egg, well beaten1 tablespoon shortening,meltedSIFT flour once, measure, add baking soda, salt andsugar and sift again. Combine sour milk, egg andshortening. Add to flour mixture. Stir only untilsmooth. Drop by spoonfuls on hot greased griddle.Makes 2 dozen cakes.Bran MuffinsI cup sifted all purposeflour1 teaspoon Arm &Hammer or CowBrand Baking Soda1 teaspoon salt1 egg, well beaten1 cup sweet milkcup molasses2 cups bran2 tablespoons shortening,melted1/2SIFT flour once, measure, add baking soda and salt,and sift again. Combine egg, milk, molasses and bran.Add to flour mixture, stirring only enough to blend.Add shortening. Bake in greased muffin tins in hotoven (425 F.) 20 minutes. Makes 12 muffins.Page 8

Breakfast Muffins2 cups sifted all purpose flour'12 teaspoon Arm &1 cup sour milk orHammer or CowbuttermilkBrand Baking Soda1 egg, well beaten'/. teaspoon salt4 tablespoons shortening,2 tablespoons sugarmeltedS,IT flour once, measure, add baking soda, salt andsugar and sift again. Combine milk, egg and shortening. Add to flour mixture, stirring only enough toblend. Turn into greased muffin tins. Bake in hotoven (425 F.) 20 to 25 minutes. Makes 12 muffins . For Date Muffins, add Y2 cup finely cut dates todry ingredients.For Corn Meal Muffins, replace Y2 cup flour withYz cup corn meal.Page 9

Apricot Loaf3A cup dried apricots,3A teaspoon Arm& Hammeror Cow Brand BakingSoda'12 teaspoon saltjuice'A cup butter, or other2 cups sifted all purposeshorteningRourcup sugar1 egg, slightly beatenfinely cut3A cup cold water1 tablespoon lemonJhWASH apricots well. Cut. Add cold water and heatjust to boiling point. Remove from fire. Add lemonjuice. Cool. Sift flour once, measure, add baking sodaand salt and sift again. Work butter with spoon untilcreamy. Add sugar and beat well. Add egg. Addapricots and juice. Add flour and beat well. Turninto greased loaf pan (8" x 4" x )") and bake inmoderate oven (3500 F.) one hour or until done. Cool.Slices better the second day.Old-Fashioned1 cup sifted all purposeRour3A teaspoon Arm &Hammer or CowBrand Baking Soda1 teaspoon saltCorn Bread1 '12 cups corn meal2 eggs, well beaten1'12 cups buttermilk orsour milk3 tablespoons lard.meltedSrrr flour once, measure, add baking soda andand sift again. Add corn meal. Combine eggs,and shortening. Add to flour mixture and stiruntil smooth. Turn into greased shallow panbake in hot oven (4000 F.) )0 minutes.Nore: Cracklings may be added to taste.Page 10saltmilkonlyand

Rich Waffles1'4 cups sifted all puzYo teaspoon saltpose flour1 tablespoon sugarteaspoon Arm &1 cup sour milkHammer or Cow'4 cup shortening, meltedBrand Baking Soda 3 egg yolks, well beaten3 egg whites, stifflybeaten'I.SlIT flour once, measure, add baking soda, salt andsugar and sift again. Combine milk, shortening andegg yolks. Add to flour mixture, stirring only enoughto blend. Fold in egg whites. Bake on hot waffle iron.Serve with butter and syrup. Makes four 4 sectionwaffles. Page II

Chocolate1 V3 cups sifted pastryflour3,4teaspoon Arm &Hammer or CowBrand Baking Soday. teaspoon saltVa CUP butter. or othershortening3,4cup sugarNut Loaf1 egg. unbeatenliz cup nutrneats, coarselycut2 ounces (2 squares) unsweetened chocolate.melted and cooled3,4cup sour milk orbuttermilk1 teaspoon vanillaSIFT flour once, measure,add baking soda and saltand sift together three times. Work butter with spoonuntil creamy. Add sugar gradually, and beat aftereach addition until light and fluffy. Add egg and beatwell. Add nutmeats. Add chocolate and beat untilblended. Add vanilla. Add flour alternately withmilk, a small amount at a time, beating until smoothafter each addition. Turn into greased loaf pan(8" x 8" x 2") and bake in moderate oven (3500 F.) 45minutes. Frost with Mocha Frosting.Page 12/