Part 3

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

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

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

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

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