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Treasured Recipes Modernized for Easy Baking

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Page 1: Treasured Recipes Modernized for Easy Baking · PDF fileTreasured Recipes Modernized for Easy Baking. Introduction In 1860, Church & Dwight Co. published the first edi- ... Add dry

Treasured RecipesModernized for Easy Baking

Page 2: Treasured Recipes Modernized for Easy Baking · PDF fileTreasured Recipes Modernized for Easy Baking. Introduction In 1860, Church & Dwight Co. published the first edi- ... Add dry

IntroductionIn 1860, Church & Dwight Co. published the first edi-

tion of one million copies of "Valuable Recipes," the firstARM & HAMMER®recipe booklet. The demand wasoverwhelming. In those days hot breads were served withalmost every meal. There was always a full cookie jar, andperhaps gingerbread or a freshly baked cake for dessert ora snack.

We continued to offer recipe booklets until the mid-1950's. Then because of the increasing use of readymixes, refrigerated biscuits and frozen baked goods, therewas a decline in home baking. Therefore we changed thepromotional emphasis on baking soda to non-food uses,some of which are given on the inside back cover.

But people from all over the country, who missed therich flavor and delicate texture of soda-baked breads andcakes, kept asking us for copies of the recipes they hadtreasured and could no longer find.

Now, over 1 5 ~rs after the publication of that firstbooklet, there has been such a renewal of interest in homebaking, we decided in answer to your requests to reprintsome of our most popular baking soda recipes.

In this booklet you will find many of the all-time favoritebaking soda recipes updated to conform to modern ingre-dients and mixing procedures - for you to bake with pride,and eat with pleasure.

~/ ARM & HAMMERDivisionChurch & Dwight Co., Inc.Princeton, NJ 08543

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ARM & HAMMERiII>Pure Baking Soda (Bicarbonate ofSoda) is a safe and natural product of food grade purity,making it the ideal substitute for so many of the house-hold cleaning products found in most homes. However,the versatility of Baking Soda sometimes causes us toforget its original use as a leavening agent in baking.Baking Soda brings a uniquely delightful taste and textureto the recipes in which it is used.

Baking Soda causes baked goods to rise by releasingcarbon dioxide gas, the same gas found in soda waterand ginger ale. To release this carbon dioxide gas, bak-ing soda must be used with an acid ingredient. In orderto preserve the authenticity of the recipes in this booklet,we have based them largely on the use of buttermilk, orother acid ingredients such as applesauce or chocolate ascalled for in the original recipe.

If buttermilk is not available, you may substitute sweetmilk and juice of a fresh lemon or vinegar in the propor-tions listed below.

RECIPE FOR MOCK BUTTERMILK

For a liquid equal in acidity to buttermilk, place 1 tbsp. lemon juiceor 1 tbsp. vinegar (white vinegar makes a whiter product), in a standardmeasuring cup. Fill to the 1 cup mark with sweet milk or with dilutedevaporated milk.

This mock buttermilk can be used with complete satisfaction in anyof your favorite recipes calling for buttermilk.

You will find that baked goods made with baking soda and naturalingredients generally have a heartier texture than those made with bakingpowder. The crumb is moist and tender, the flavor delicious. For thisreason, recipes that use baking soda as the leavening agent will alwaysbe among those most highly treasured by discriminating collectors.

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GRIDDLE CAKESSo easy to make there's no reasonto use a mix.2 cups sifted all-purpose flour1 tablespoon sugar1 teaspoon baking soda1 teaspoon salt2 eggs2 cups buttermilk2 tablespoons vegetable

shortening, meltedSift together flour, sugar, baking

soda and salt. In large bowl, beateggs until light and fluffy; stir inbuttermilk and melted shortening.Add dry ingredients to liquid, beat-ing until smooth.

Pour a scant l/4 cup batter foreach griddle cake onto hot griddle.(For thin griddle cakes, spreadbatter with spoon.) Turn griddlecakes as soon as they are puffedand full of bubbles but before bub-bles break. Turn and bake otherside until golden brown. Serve im-mediately with butter and hotmaple syrup.

Makes about 2 dozen 4-inchcakes.

BREAKFAST MUFFINSThese have a heartier texture anda nut-like flavor.13/4cups sifted all-purpose flour2 tablespoons sugar1 teaspoon baking powder1/2teaspoon baking sodal/2 teaspoon salt1 cup buttermilk1 egg. slightly beaten3 tablespoons butter or

margarine, meltedSift together flour, sugar, baking

powder, baking soda and salt intolarge bowl. Combine buttermilk,

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egg and butter; add to flour mix-ture and stir just until all ingredientsare moistened. Fill greased 2l/2-inch muffin cups about 2/3 full.Bake in 4000 oven 20 to 25 min-utes. Serve warm with butter orpreserves.

Makes about 1 dozen muffins.

BAKING SODA BISCUITSTheir moist crumb and rich flavormake it well worth the slight extraeffort to bake them from scratch.2 cups sifted all-purpose flour1/2teaspoon baking soda1/2teaspoon saltl/4 cup vegetable shortening3/4cup buttermilk

Sift together flour, baking sodaand salt into large bowl. Cut inshortening until mixture resemblescoarse meal. Make a well in centerof flour mixture; add all the but-termilk at one time. Stir to make asoft dough.

Turn onto lightly floured boardand knead about 30 seconds. Pator roll to 1/2-inchthickness. Cut withfloured 2-inch biscuit cutter. Placeon ungreased baking sheet. Bakein 4500 oven 12 minutes or untillightly browned.

Makes about 12 biscuits.

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WAFFLESCrisp golden crust, delicious taste.A real breakfast treat.2 cups sifted all-purpose flour1 tablespoon sugar1 teaspoon baking soda1/2 teaspoon salt2 eggs, separated2 cups buttermilk1/4 cup vegetable shortening,

meltedSift together flour, sugar, baking

soda and salt. In large bowl, beattogether egg yolks, buttermilk andshortening; beat in dry ingredientsuntil smooth. Beat egg whitesuntil stiff; fold into batter.

Pour batter from cup or pitcheronto center of hot waffle iron. Bakeabout 6 minutes or until steamingstops and waffle is lightlybrowned.Remove waffle carefully. Serveimmediately with butter and hotmaple syrup.

Makes three 9-inch squarewaffles.

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nrea~ ~ 1\oll~...CLOVER TEA ROLLSAn unusual hot bread, slightlysweet, delicious with tea or coffee.2 cups sifted all-purpose flour1/4cup sugar3/4 teaspoon baking soda1/2teaspoon salt1/3cup vegetable shortening1/2cup milk3 tablespoons lemon juice

Sift together flour, sugar, bakingsoda and salt into large bowl. Cutin shortening until mixture resem-bles coarse meal. Combine milkand lemon juice; quickly stir intoflour mixture to form a soft dough.

Turn onto lightly floured board;knead slightly. Form into smallballs about the size of marbles. Putthree balls into each greased muf-fin cup (about 21/4-inch diameter).Bake in 450° oven 15 minutes oruntil lightly browned.

Makes about 1 dozen rolls.

IRISH SODA BREADA long-time family favorite thatcan turn any meal into a specialoccasion.4 cups sifted all-purpose flour1 tablespoon sugar11/2teaspoons baking soda1 teaspoon salt1 teaspoon baking powder1/4cup butter or margarine1 cup seedless raisins11/2 cups buttermilk

Sift together flour, sugar, bakingsoda, salt and baking powder intolarge bowl. Cut in butter untilcrumbly. Stir in raisins. Add butter-milk and stir to make a soft dough.Turn onto lightly floured boardand knead to form a smooth ball.

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Pat by hand on greased bakingsheet to 11/4-inch thickness. Withsharp knife score into 4 sections. @Bake in 350° oven 1 hour or untilbread is browned and a toothpickinserted in the center comes outclean. Serve warm with butter.

Makes 1 loaf.

CINNAMON RAISINCOFFEE BREADA delightfully tasty bread, justright for starting off your day.1/4cup butter or margarine,

melted1/2cup sugar2 teaspoons cinnamon21/2 cups sifted all-purpose flour1 teaspoon salt11/4 teaspoons baking soda1/2cup sugar2 eggs5 tablespoons white (distilled)

vinegar plus milk to make1 cup liquid

1/4cup melted shortening1/2cup raisins1/4cup chopped nuts

Combine butter or margarine,1/2 cup sugar and cinnamon. Setaside. Sift flour, salt, soda andother 1/2 cup sugar into mixingbowl. Beat eggs, add liquid, blendwell; then add shortening andraisins. Pour all at once into flourmixture; stir until flour is just damp-ened. Spread half of batter ingreased 8 x 8 x 2-inch baking pan;sprinkle with half the cinnamonmixture. Cover with remaining bat-ter and draw knife through batterseveral times to distribute fillingslightly. Sprinkle top with rest ofcinnamon mixture and nuts. Bakefor 45 minutes at 350°. Servewarm, cutting in squares.

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ENGUSH MUFFIN LOAVES*What could be more mouth water-ing than the aroma of EnglishMuffins from the oven?6 cups unsifted flour2 pkgs. Active Dry Yeast1 tablespoon sugar2 teaspoons salt1/4 teaspoon baking soda2 cups milk1j2cup waterCornmeal

Combine 3 cups flour, yeast,sugar, salt and baking soda. Heatliquids until very warm (120°-130°). Add to dry mixture; beatwell. Stir in enough additional flourto make a stiff batter. Spoon intotwo 81j2x 41j2-inch pans that havebeen greased and sprinkled withcornmeal. Cover; let rise in warmarea for 45 minutes. Bake at 400°for 25 minutes. Remove from pansimmediately and cool. Recipeyields 2 loaves, 16 slices per loaf.

To serve, slice and toast.

* Courtesy Nabisco Brands USA

OLD-FASHIONEDCORNBREADThis moist golden bread will meltin your mouth.1 cup all-purpose flour3/4 teaspoon baking soda1 teaspoon salt11/2 cups cornmeal2 eggs11j2 cups buttermilk3 tablespoons shortening

Sift, then measure the flour. Siftagain with the baking soda, saltand cornmeal. Combine wellbeaten eggs, buttermilk andmelted shortening. Add the liquidingredients to the dry ingredients,stirring only until smooth. Turn intoa well greased 8 x 8-inch pan.Bake for 25-30 minutes at 425°.

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DATE-NUT BREADA fruit-filled taste treat. Ideal formidafternoon tea or snack.21/2 cups sifted all-purpose flour11/4teaspoons baking soda1 teaspoon salt1 cup chopped dates2 eggs5 tablespoons white vinegar3/4cup milk1/2cup firmly packed light brown

sugar1/4cup vegetable shortening,

melted3/4cup chopped nuts

Sift together flour, baking sodaand salt into large bowl. Stir inchopped dates. In separate bowl,beat eggs; add vinegar and milk.Stir in brown sugar. Add meltedshortening. Pour egg mixture intoflour mixture all at one time. Stironly until all flour is dampened;then add nuts and mix lightly.

Turn into greased 9 x 5-inch loafpan and bake in 350° oven 1 houror until toothpick inserted in centercomes out clean. Remove frompan and cool several hours orovernight before slicing.

Makes one 9 x 5-inch loaf.

CHEESE BREADJust the right addition to so manymeals.3 cups sifted all-purpose flour11/2 teaspoons baking soda1 teaspoon salt11/2cups grated sharp natural

cheddar cheese2 eggs6 tablespoons white (distilled)

vinegar, plus milk to make 11/2cups liquid

1/4cup melted shortening1 teaspoon caraway seeds

(optional)

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Sift flour, soda, and salt into mix-ing bowl. Add grated cheese; mixwell. Beat eggs and add to themthe liquid and shortening; blendwell. Stir in caraway seeds, if used.Add all at once to flour mixture andmix lightly.Turn into greased 91/2x51/2 x 23/4-inch loaf pan and bake70 minutes or until done at 350°.Remove from pan and cool severalhours or overnight before slicing.

eooki~...DROP SUGAR COOKIESThese have been filling familycookie jars for over 100 years.21/2 cups sifted all-purpose flour3/4 teaspoon salt1/2teaspoon baking soda1/2cup butter or margarine1/2cup vegetable shortening1 cup sugar1 teaspoon vanilla extract1 egg2 tablespoons milk

Sift together flour, salt and bak-ing soda. Using an electric mixer,cream together butter and short-ening in large bowl; gradually addsugar and continue beating untillight and fluffy. Beat in vanilla andegg. Add flour mixture and beatuntil smooth; blend in milk.

Drop by teaspoon about 3 inch-es apart onto greased bakingsheets. Flatten with bottom ofglass that has been dipped insugar. Bake in 400Q oven about12 minutes or until edges arelightly browned. Coolon racks.

Makes about 51/2 dozen2-inch cookies.

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OLD-FASHIONEDMOLASSES COOKIESAn old-time favorite equally delici-ous today.4 cups sifted all-purpose flour2 teaspoons baking soda1l/2 teaspoons ground gingerl/2 teaspoon ground cinnamonl/s teaspoon salt1l/2 cups molasses1/2cup melted lard or shorteningl/4 cup butter or margarine,

melted1/3cup boiling water

Sift together flour, baking soda,spices and salt. Combine molasses,lard, butter and water in largebowl. Add dry ingredients to liquidand blend well. Cover and chillseveral hours or overnight.

Turn onto well-floured board.Using floured rolling pin, roll tol/4-inch thickness. Cut with 3l/2-inch floured cookie cutter. Sprinklewith sugar and place on ungreasedbaking sheets. Bake in 375° oven12 minutes. Coolon racks.

Makes about 3 dozen 3l/2-inchcookies.

CRUNCHY CHOCOLATECHIP COOKIESA chocolate and nut combinationthat can't be beat.2l/4 cups unsifted flour1 teaspoon baking soda1 teaspoon salt1 cup softened butter or

margarine3/4cup granulated sugar3/4cup brown sugar, packed1 teaspoon vanilla extract2 eggs2 cups (12 oz.) semi-sweet

chocolate chips1 cup chopped nuts (peanuts,

walnuts or pecans)Pre-heat oven to 375°. In small

bowl, sift together flour, bakingsoda, and salt. In large bowl, com-bine butter, sugars, and vanilla.With wooden spoon, beat untilcreamy. Beat in eggs. Graduallyadd sifted dry ingredients. Mixwell.Stir in chocolate chips and nuts.

Drop by rounded teaspoonfulsonto ungreased cookie sheets.Bake in 375° oven 8 minutes oruntil lightly browned.

Makes about 8 dozen 2" cookies.

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APPLESAUCE CAKEOne of the all-time favorite BakingSoda recipes, with real melt-in-your-mouth goodness.2 cups sifted all-purpose flour1 teaspoon baking soda3/4 teaspoon salt1 teaspoon ground cinnamonl/a teaspoon ground clovesl/2 cup vegetable shortening1 cup firmly-packed light brown

sugar1 egg1 cup sweetened applesauce11/2 teaspoons grated lemon peel3 tablespoons vinegar1 cup dark seedless raisins

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Sift together flour, baking soda,salt and spices. Using an electricmixer, cream shortening until softin large bowl; add sugar gradually,creaming until light and fluffy.Beatin egg.

Stir together applesauce, lemonpeel and vinegar; add alternatelywith dry ingredients to creamedmixture, beginning and endingwith dry ingredients. Beat well aftereach addition. Stir in raisins. Turninto greased and floured 8-inchsquare baking pan. Bake in 3500

oven 55 minutes or until toothpickinserted in center of cake comesout clean. Cool in pan 10 minutes;remove from pan and coolonrack. Serve with whipped cream ifdesired.

Makes one 8-inch square cake.

BROWN VELVET CAKEThis is the single most requestedbaking soda recipe of all time.2 cups sifted cake flour1 teaspoon baking soda3/4teaspoon salt1/2cup vegetable shortening1l/2 cups firmly-packed light

brown sugar2 eggs3 squares (3 ounces)

unsweetened chocolate, melted1 cup plus 2 tablespoons milk1 teaspoon vanilla extractFluffy White Frosting (page 12)

Sift together flour, baking sodaand salt. Using an electric mixer,beat shortening and sugar in largebowl. Beat in eggs until mixture isvery light and fluffy; stir in choco-late. Combine milk and vanilla.Alternately add dry ingredientsand liquid to beaten egg mixture,beginning and ending with dryingredients. After each addition,beat until smooth.

Pour into 2 greased and floured9-inch layer cake pans. Bake in3500 oven 25 minutes or untiltoothpick inserted in center comesout clean. Cool in pan10 minutes;remove from pan and cool thor-oughly on rack. Spread FluffyWhite Frosting between layers andon sides and top of cake.

Makes one 9-inch layer cake.

RED DEVIL'S CAKEIts delicious flavor and richmahogany color makes this afavorite for birthday cakes.2 cups sifted cake flour11/4 teaspoons baking sodal/4 teaspoon salt1/2cup butter or margarine1 cup sugar2 eggs2 squares (2 ounces)

unsweetened chocolate, melted3/4cup buttermilk1 teaspoon vanilla extract1/3cup boiling waterQuick Fudge Frosting (page 13)

Sift together flour, baking sodaand salt. Using an electric mixer,cream butter until light in largebowl. Add sugar gradually, beatingafter each addition until fluffy.Beat in eggs; add chocolate.

Combine buttermilk and vanilla.Alternately add the dry ingredientsand liquid to chocolate mixture,beginning and ending with dryingredients; beat well after eachaddition. Blend in water.

Turn into 2 greased and floured8-inch layer cake pans. Bake in3500 oven 25 minutes or untiltoothpick inserted in center comesout clean. Coolon rack. SpreadQuick Fudge Frosting betweenlayers and on sides and top of cake.

Makes one 8-inch layer cake.

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LEMON LOAF CAKEServe frosted as a delicious dessertor plain as an accompanimentwith fruit.2 cups sifted cake flour1/2 teaspoon baking soda1/4 teaspoon salt1/2 cup butter or margarine1 cup sugar2 eggsl/2 cup milk4l/2 teaspoons lemon juice1 teaspoon grated lemon peel

Sift together flour, baking sodaand salt. Using an electric mixer,cream butter until light and fluffyin large bowl. Add sugar gradually,beating after each addition. Inseparate bowl, beat eggs until thickand lemon-colored. Slowly beateggs into butter mixture.

Combine milk and lemon juice.Alternately add dry ingredients andliquid to creamed mixture, begin-ning and ending with dry ingre-dients. After each addition, beatuntil smooth. Stir in lemon peel.

Turn into greased and floured8-inch square pan. Bake in 3500

oven 45 minutes or until toothpickinserted in center comes out clean.Cool in pan 10 minutes. Removefrom pan and coolon rack.

Makes one 8-inch square cake.

BANANA CAKEAn unusually light, moist cakewith real banana flavor.11/4 cups sifted cake flour3/4 teaspoon baking sodal/2 teaspoon saltl/2 cup vegetable shortening1 cup sugar2 eggs3/4 cup mashed banana (about 2

medium bananas)

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Sift together flour, baking sodaand salt. Using an electric mixer,cream shortening in large bowl;gradually add sugar and continuebeating until light and fluffy. Addeggs, one at a time, beating aftereach addition. Blend in mashedbanana.

Add dry ingredients to bananamixture and mix well. Turn intogreased and floured 9-inch squarepan. Bake in 3500 oven 35 min-utes or until toothpick inserted incenter comes out clean. Coolonrack. If desired, sift confectioners'sugar over cake or top withwhipped cream.

Makes one 9-inch square cake

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BUTIERMILKCHOCOLATE CAKEChocolate cakes made with bakingsoda are special favorites becauseof their richer flavor and darkercolor.2 cups sifted cake flour1 teaspoon baking soda1/4 teaspoon salt1/2 cup butter or margarine1 cup sugar2 eggs2 squares (2 ounces)

unsweetened chocolate, melted1 cup buttermilk1 teaspoon vanilla extractQuick Fudge Frosting (page 13)

Sift together flour, baking sodaand salt. Using an electric mixer,cream butter until light in largebowl. Gradually add sugar andcontinue beating until fluffy. Addeggs; beat well. Stir in meltedchocolate.

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Combine buttermilk and vanilla.Alternately add dry ingredients andliquid to creamed mixture, begin-ning and ending with dry ingredi-ents; beat after each addition.Turn into greased and floured

9-inch square pan. Bake in 3250

oven 45 minutes or until toothpickinserted in center comes out clean.Cool in pan 10 minutes; removefrom pan and coolon rack. Spreadwith Quick Fudge Frosting.Makes one 9-inch square cake.

FLUFFY WHITE FROSTINGAn ideal frosting for almost anycake.3/4 cup sugar1/3 cup light corn syrup3 tablespoons water3 egg whites (1/3 cup)1 teaspoon vanilla extractCombine sugar, syrup and water

in small heavy saucepan. Stir andheat to boiling over medium heat.Boil, without stirring, until mixturereaches 2400 on candy thermome-ter (soft ball stage). As syrup boils,beat egg whites with electric mixeruntil stiff. Pour hot syrup veryslowly into egg whites, beatingconstantly. Add vanilla and beatseveral minutes or until stiff.Makes enough for 8 or 9-inch

layer cake.

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A fine-textured, high, elegantcompany cake.3 cups sifted all-purpose flour1/4 teaspoon baking soda1/4 teaspoon salt3 cups sugar1 cup (1/2 pound) butter or

margarine6 eggs1 cup commercial sour cream1 teaspoon vanilla or lemon

extractconfectioners' sugar.

Sift together flour, baking sodaand salt. Using an electric mixer,cream together sugar and butteruntil light and fluffy in large bowl;add eggs one at a time, beatingafter each addition. Stir in sourcream and extract. Gradually mixdry ingredients into egg mixtureuntil completely blended. Turninto greased and floured 10-inchtube pan.

Bake in 3500 oven 1 hour and25 minutes or until toothpickinserted in center comes outclean. Remove from pan and coolon rack. Before serving, sprinklewith confectioners' sugar.

Makes one lO-inch tube cake.

DESSERT GINGERBREADThis gingerbread has a top crust sodelicious it is almost like frosting,but without the extra calories.11/2 cups sifted all-purpose flour1 teaspoon baking soda1 teaspoon ground ginger1/4 teaspoon salt1/3 cup vegetable shortening1/2 cup sugar1 egg1/2 cup light molasses3/4 cup boiling water

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Sift together flour, baking soda,ginger and salt. Using an electricmixer, cream shortening until lightand fluffy in large bowl. Add sugargradually, beating after each addi-tion. Beat in egg thoroughly;blend in molasses.

Gradually stir dry ingredientsinto creamed mixture. Beat thor-oughly. Stir in water. Turn intogreased and floured 8-inch squarebaking pan. Bake in 3500 oven 40minutes or until toothpick insertedin center of cake comes out clean.Cool in pan 10 minutes; removefrom pan and coolon rack.

Makes one 8-inch square cake.

QUICK FUDGE FROSTINGDelicious with both chocolate orwhite layer cakes.1/2 cup granulated sugar2 tablespoons unsweetened

cocoa2 tablespoons butter or margarine1/4 cup milk1 tablespoon light corn syrupDash salt1/2 to 2/3 cup confectioners' sugar1/2 teaspoon vanilla extract

Mix granulated sugar and cocoain small heavy saucepan. Add but-ter, milk, syrup and salt; heat toboiling, stirring frequently. Boil 3minutes, stirring occasionally. Coolslightly. Beat in confectioners'sugar and vanilla; continue beat-ing until thick enough to spread.

Makes enough for 8 or 9-inchsquare cake.

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For a health and beauty aid that'sversatile, economical and safe ...ARM& ~-naturally

ARM& ~ Pure Baking Soda

l1ealthful TIP~~ TechmquesHOW IT WORKS TO HELP YOU LOOK AND FEEL GOODARM & HAMMER" Baking Soda is a natural product (pure bicarbonate of soda - no harmfulchemicals!) that's been around for 150 years. It easily performs a wide range of health and groom-ing tasks in a refreshingly natural way. For personal care, use it as a paste (three parts Baking Sodaand one part water), in a solution (dissolve four tablespoons of Baking Soda in a quart of water) orsprinkled dry straight from the box. Choose the proper formula to fit the task:

IN THE BATHTo clean dirt and perspiration from the skin,dissolve one-half cup or more of Baking Sodain a tub-full of tepid water and step into asoothing soak. As you soak, sprinkle BakingSoda on a damp washcloth and scrub ground-in dirt and grime from knees and elbows. Yourskin will be clean and feel soft and smooth.UNDERARM PROTECTIONAfter bathing, dust underarms with BakingSoda; many people like its natural deodorizingprotection. For the added protection againstwetness, use ARM & HAMMER DeodorantAnti-Perspirant.FACE CARETo loosen blackheads, combine equal parts ofBaking Soda and water in the palm of yourhand; apply mixture and rub gently for two tothree minutes, then rinse with very warmwater. Never squeeze!TEETH AND GUMSThe best way to protect yourself againstplaque-induced tooth decay, gum disease andtartar is to brush your teeth after meals, and tofloss regularly. When brushing, hold yourtoothbrush at a 45° angle. Start brushing atthe gum line to sweep plaque away from yourteeth and gums. ARM & HAMMER BakingSoda is a gentle dentifrice that polishes teeth,removes plaque and food particles and fresh-ens your breath naturally. For a fluoridateddentifrice with ARM & HAMMER BakingSoda, try ARM & HAMMER Dental Care".

SHAVINGA Baking Soda "splash" using the standardsolution can soothe sensitive skin and givetemporary protection from - and comfort to -irritating razor burns.HANDS AND FEETCare for hands and feet by cleaning nails witha small nail brush dipped in a Baking Sodapaste. Cuticles are softened and can easily bepushed back with a manicure stick wrapped incotton. Clean dirt from under nails with a littleBaking Soda sprinkled on a damp brush. Afoot soak in a Baking Soda solution helps tosoften calluses and relieve tired feet. A lightdusting with Baking Soda helps reduce mois-ture from perspiration, helping prevent footodor and athlete's foot.

HAIR CAREMake sure your comb, brush, pick and otherhair accessories are clean, as their oilyresidues attract dirt. Place your grooming gearin a basin filled with a Baking Soda solution.Soak for a few minutes, swish until clean andallow to air dry. Baking Soda removes soilwithout leaving a soapy film.FIRST AIDUsed as a paste or solution, Baking Soda is anatural first aid remedy. It cools and soothessunburn and minor burns, neutralizing acids torestore the pH (acid-alkali)balance of the skin.Baking Soda also seems to draw out the irri-tation and relieve the pain and swelling ofinsect bites, skin rashes and poison ivy.

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~5oda~-.d~~IOOI

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Nothing says fresh & clean HkeARM & HAMMEW-naturally

ARM & HAMMEW Pure Baking Soda

P'1I'OlHld the I1ou~eFORMS IN WHICH YOU CAN USE BAKING SODAIn its natural state, an open box of Baking Soda makes a great refrigerator and freezerdeodorizer. For other uses, take it from the box and use it in the form of;• a paste (mix together 3 parts Baking Soda and 1 part water).in solution (dissolve 4 tablespoons Baking Soda in a quart of water).

• dry-sprinkled straight from the box.

COUNTERTOP/CHOPPING BOARDTo clean and remove onion, garlic and otherfood odors from wood and other porous sur-faces, just sprinkle dry Baking Soda on a dampsponge and rub. Rinse with clear water,SILVER FLATWARE/SERVING PIECESTo remove tarnish, apply a Baking Soda pastewith a damp sponge or soft cloth. Rub untilclean; rinse, and buff to a shiny gloss.COFFEE AND TEAPOTSMake a better tasting brew! Remove build-upof coffee oils and tea stains and sweeten thepot by washing with a Baking Soda solution.To remove stubborn stains, shake BakingSoda on a damp sponge and rub until clean.Rinse and dry.VACUUM BOTTLES/pLASTIC FOODCONTAINERSSwish clean in a Baking Soda solution orsponge out interior. Rinse with clear water. Toremove lingering odors in plastic, soakovernight in a Baking Soda solution.FIBERGLASSSprinkle Baking Soda on a damp sponge andgently scour to. clean, deodorize and removemildew without scratching. Sponge clean, andwipe dry.DISHWASHERSave water and energy by running the dish-washer only when full. Before adding soileddishes, sprinkle a small handful of ~akingSoda over the bottom of the mach me toabsorb odors all day long.

* Printed in U.S.A. on recycled paper.

COOKING UTENSILSLet pots and pans soak in a Baking Soda solu-tion before washing. Baking Soda cleansglass, porcelain enamel and metal cookwarewithout scratching.MICROWAVE OVENSClean and deodorize the inside of the oven andaround the door seal with a BakingSoda solution.It won't scratch the delicate interior.For stubbornodors, leave an open box of Baking Soda inside,but be sure to remove it before each use.REFRIGERATOR/FREEZERPlace an opened 1 lb. box of BakingSoda in theback of the refrigerator and change every threemonths to neutralize odors and prevent taste-transfer between foods. A second opened box inthe freezerwillkeep icecubesand ice cream fresh-er tasting longer by absorbingstale freezer odors.REFRIGERATOR/KITCHEN APPLIANCESUse a Baking Soda solution to clean and de-odorize major and small appliances. To gentlyscour away tough dirt without scratching, usea paste or sprinkle Baking Soda on dry. Rinsewith clear water and buff dry.DRAINS/DISPOSERWhen a fresh box of Baking Soda goes intothe refrigerator, recycle the contents of the oldbox down the drains to help keep them sweetand fresh smelling.BURNED-ON FOOD PARTICLESFillpan or casserole with warm water. Add twotablespoons Baking Soda. Allow to soak 10minutes; wash as usual. Or, sprinkle dry BakingSoda into utensil; scrub with moist sponge orplastic scouring pad. Wash, rinse, dry.

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