Part 2

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

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

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

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

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

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

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.