CkmH- 1 Cow Brand baking soda IS BICARBONATE OF SODA and is EXTREMELY PURE ITS PURITY GUARANTEES ITS ’ SAFETY FOR USE MEDICINALLY AS WELL AS FOR BAKING,jg^ ■ FOR SALE BY ALL GROCERS 1 0 > Good Things to Eat Made with COW BRAND BICARBONATE OF SODA (BAKING SODA) Compiled by ALICE BRADLEY, Principal Miss Farmer’s School of Cookery Boston, Mass. CHURCH & DWIGHT, LTD. 25 BRENNAN STREET MONTREAL Copyrights 1924 by Church & Dwight, Ltd. 2 MAKING MIXTURES LIGHT NY FOOD that is made from flour and baked, steamed or fried, is more palatable and more digestible when light and porous. This light- ness is produced in three ways: by j fermentation, as with yeast in the making of bread ' and rolls, by using eggs and beating the mixture to enclose air in it as in popovers, sponge cake, cream cakes, and some pound cake, and by chemi- ^ cal action as with bicarbonate of soda combined with other agents. The last means, in which we are most interested, is the simplest as it does away with the time required for the yeast plants to grow and with the beating which is apt to be tiresome. It is less expensive, too, than the use of eggs, as the price of eggs is 'much greater than the cost of soda. Bicarbonate of soda is used be- cause it contains carbon dioxide gas or carbonic acid gas, as it is sometimes called, which is set free when soda is combined with an acid and a liquid, and heat is applied. These acids are con- tained in foods like sour milk, molasses, and fruits, or are furnished by chemicals like cream of tartar. Cow Brand Baking Soda 3 Some of these acids act quickly and while the mixture is cold, and some act very slowly until the mixture is heated and begins to cook. When the gas is set free, in its effort to escape, it pushes up the mixture and continuous heat is necessary to cook the flour in the walls of each little hole and keep the mixture light. * Cow Brand Soda is a standard brand of soda. It has been on the market for over 75 years, and is the standard for soda excellence. Its reputa- tion is too valuable to risk; you may use with perfect confidence the soda that comes to you sealed in packages bearing the Cow Brand trade- mark. It contains uniformly over 52 per cent of carbonic acid gas and over 99 per cent of pure bicarbonate of soda. It is carefully tested before leaving the factory and is not shipped unless up to this standard. During the process of manufacture, when plac- ing the soda into the small packages sold by gro- cers, Cow Brand Baking Soda or Bicarbonate of Soda is not touched by human hands and, there- fore, reaches the consumer in an extremely pure and clean condition. This cleanliness in the is PURE Bicarbonate of Soda 4 handling and carefulness in the wrapping bring to you a wholesome, powerful raising agent. ALWAYS SIFT Cow Brand Soda through a fine sifter before measuring to prevent the pos- sibility of a tiny lump getting into the mixture and making a yellow spot because it has not com- bined with the acid present. **All Measurements Must Be Accurate** *^All Measurements Must Be Level** HOW TO ADD COW BRAND SODA Sift Cow Brand Soda through a fine sifter, mea- sure accurately, and combine with the flour and sift again, or soda may be dissolved in a small amount of lukewarm water, two teaspoons w^ater to one teaspoon Cow Brand Soda, before being added to the mixture. Never use boiling w^ater to dissolve Cow Brand Soda as it wiU cause some of the gas to escape. For this reason, it is not desirable to dissolve soda in sour milk or molas- ses as much of the carbon dioxide gas will be lost before the mixture is cooked. Cow Brand Baking Soda 5 BAKING POWDER NOT NEEDED When you have sour milk or buttermilk it may supply all of the acid required with Cow Brand Soda to make mixtures hght. The milk also pro- vides the liquid necessary to wet the mixture. When sour cream is available it may be used with Cow Brand Soda in any mixture instead of milk and fat. The sour cream then provides the acid for setting free the gas in the Cow Brand Soda, the liquid for wetting the mixture and the shortening for making it tender. TO MEASURE WITH SPOONS Dry Ingredients Teaspoons and tablespoons of standard size, or standard measuring spoons must be used. Soup spoons, dessert spoons, and cooking spoons should never be used for measuring ingredients. To measure a teaspoon or tablespoon of Cow Brand Soda or other dry ingredient, take up lightly a heaping spoonful and level it off with a straight- edged knife. For one-half a spoonful divide the level spoonful in halves lengthwise with a knife. For one-fourth of a spoonful, divide crosswisfe of is PURE Bicarbonate of Soda I 6 the half. For one-eighth of a spoonful, divide the quarter spoonful diagonally. For one-third or two-thirds of a spoonful, make two cuts cross- wise of the level spoonful. Less than one-eighth of a teaspoonful is called ^^a few grains.’^ Use your good judgment when measuring a few grains of Cow Brand, etc. BUTTER AND SHORTENING To measure butter or other solid shortening pack it into the spoon, level it off with a knife and divide as suggested above for halves, quar- ters, and thirds. When melted butter or other fat is called for it may be measured before or after it is melted. The measurement is the same. A teaspoon or a tablespoon of liquid is all that the spoon will hold. To learn to gage one-half of a spoon of liquid, if you have no measuring spoons, measure one spoonful and pour part of it into an- other spoon of the same siz^. When the same amount is in each spoon, each will measure one- ha^f spoonful. To get one-fourth teaspoon, pour part of half a spoonful into a clean spoon. When LIQUIDS Cow Brand Baking Soda 7 each spoon holds the same amount, each will be one-fourth spoonful. Three teaspoons make one tablespoon. Having learned how one-half a spoon- ful and one-fourth a spoonful looks in the spoon you will always recognize the measurements. A cup of liquid is all the cup will hold. For less than a cup, measure up to the proper line. For four cups, a quart measure may be used. TO MEASURE WITH CUPS Standard measuring cups of tin, aluminum, agate or glass, holding one-half pint, and divided in thirds and quarters, should be in every kit- chen. Flour, confectioners’ sugar and any dry material that tends to become lumpy after stand- ing should be sifted before being measured. DRY INGREDIENTS To measure a cupful of dry ingredients, fill the standard measuring cup, putting the sifted ingredient in lightly with a spoon. Level off the top with a knife to make a cupful or level up to the required mark on the cup, using a table- spoon to get less than a cupful. If bread flour must be used in a recipe calling for pastry flour, use two tablespoons less for each cup called for. is PURE Bicarbonate of Soda 8 BUTTER OR OTHER FAT To measure butter or other fat, pack it solidly into the cup up to the line required. It is easier to measure four level tablespoons of butter or other shortening than to measure one-fourth cup and results should be the same. One-eighth of a cup is the same as two tablespoons. One-half pound print butter may be used where one cup is called for. instead of sour milk. The acid found in molasses will set free the gas present in Cow Brand Soda, as illustrated in the making of gingerbread, brown bread, and mo- lasses cookies. The acid found in lemon juice and vinegar will set free the gas present in Cow Brand Soda and is used in some cakes. The acid found in apple-sauce or cranberrj'- sauce will set free the gas present in Cow Brand Soda. SODA AND ACIDS Buttermilk, if sour, may be used in any recipe Cow Brand Baking Soda PROPORTIONS Use ^ teaspoon Cow Brand Soda to 1 cup sour milk. Use I teaspoon Cow Brand Soda to 1 cup buttermilk. Use 1 teaspoon Cow Brand Soda to 1 cup molasses. Use f teaspoon Cow Brand Soda to 1 tablespoon lemon juice or vin- egar. Use 1 teaspoon Cow Brand Soda to’ 1 cup unsweetened apple-sauce TIME AND TEMPERATURE It will not be long before thermometers will be generally used as kitchen appliances. Until then we must show how we may know a food is cooked, instead of stating the exact number of minutes required. It is better in most cases to subject foods to a moderate heat for a long time, is PURE Bicarbonate of Soda /n. 10 % than to intense heat for a shorter period. The shape and size of the article to be cooked and the variety and age of fruit or vegetables must be con- sidered. When sour cream is available it may be used with Cow Brand Soda in any mixture instead of milk and fat. The sour cream then provides the acid for setting free the gas in the Cow Brand Soda, the liquid for wetting the mixture and the shortening for making it tender. USE OF HONEY IN COOKING Strained honey may be used in some mixtures in place of sugar or molasses. Honey has the peculiar characteristic of keeping cake fresh and moist. Little shortening is required, due to the acid present in honey. Because of this acid, a small amount of Cow Brand Soda may be used in the dough. No sour milk or baking powder is necessary when honey and Cow Brand Soda are used together, and very little soda is required. Honey dough may be kept for some time before it is baked. A delicious cake or cooky may be made ready for the oven in a few minutes, even if Cow Brand Baking Soda you have no eggs, milk, sugar or baking powder in the house. RULES FOR BAKING During the cooking of a mixture containing Cow Brand Soda, the gas in its efforts to escape, pushes up the mixture, making it full of bubbles. When it is sufficiently cooked, it retains this shape and gives us the biscuits and cakes with which we are familiar. It is necessary to put mixtures containing Cow Brand Soda into a hot oven in order to cook the mixture before the gas can es- cape. If it is possible to control the heat of the oven, the following rules for time and tempera- ture will be found valuable: Biscuits 400 F. to 500 F. Cookies 375 F. to 400 F. Cup Cakes 300 F. to 400 F. Gingerbread . . ! 370 F. to 400 F. Layer Cake 300 F. to 400 F. (Begin low, raise gradually) Loaf Cake 200 F. to 375 F. is PURE Bicarbonate of Soda 14 MEATS Chicken, per Ib. Fowl, Corned Beef, Ham, Mutton, Pot Roast Beef, Turkey, FISH Bass, per lb. Blue, Cod, Haddock, Halibut, Lobster, Salmon, Small P’ish, MEATS Beef, ribs, rare per lb Beef, ribs, well done Beef, ribs, rolled Beef, round Chicken •Goose Lamb, well done Mutton, leg, rare Mutton, leg, well done Mutton, loin, rare Mutton, shoulder, stuffed TIME TABLE FOR THE COOK* BOILING TIME VEGETABLES TIME Asparagus 20-30 min. Beets 30-90 min. Brussels Sprouts 10-15 min. Cabbage 20 min. Cauliflower 20 mm. 30-35 min. Green Corn 10-20 min. 15 min. Lima Beans 30-40 min. Onions 30-40 min. TIME Parsnips 30-40 min. 10 min. Peas 15-20 min. 10 min. Potatoes 20-30 min. 6 min. Spinach 15-20 min. 6 min. String Beans 20-30 min. 15 min. Turnips 30-60 min. 30-40 min. 10-15 min. Macaroni 20 min.^ 6 mm. Rice 15-20 min.' BAKINGf TIME MEATS TIME 10 min. 12 min. 12 min. 12-15 min. 15 min. 18 min. 15 min. . 10 mm. 15 min. 8 min. 15 min. Pork, well done oer lb. Veal, well done “ Venison, rare “ Birds, small, hot oven Braised Meats Ducks, Tame 20 min. 18-20 min. 10 min. 20 min, 3-4 hrs. 45 min. Ducks, Wild, hotoven,15 min. Oft _• Fillet, hot oven Grouse Partridge Turkey, 8 lb. Turkey, very large FISH Large Fish Small Fish min . 20-25 min. 35-40 min. bra* 3 hrs. TIME 1 hour 20-30 min. + f i’lau ,60-00 UUU. time to hea?thl?ughf ^ BROILING Steak, 1 inch thiek Steak, m inches thick Mutton Chops, French Mutton Chops, English Spring Chicken time 8-10 min. 15 mm. 8 mm. 10 mm. 20 min. Grouse Quail Fish, large Fish, small Squabs TIME 15 mm. 8-10 min, 15-25 min. 5-10 min, 10-15 min. . j , uiiu. oquaos 10-15 mm, eince gatSnff ^ vegetables and the length of time to rivi eSt tenderne^ or otherwise of meat, that it is hard worth a S &es Just here a httle experience .s Cow Brand Baking Soda 15 KITCHEN WEIGHTS AND MEASURE- MENTS 4 gills equal 1 pint 2 pints equal 1 quart 4 quarts equal 1 gallon 16 ounces equal 1 pound I measuring cup equals 1 gill 1 measuring cup equals' V 2 4 measuring cups equals 1 quart 2 tablespoons equal | cup 4 tablespoons equal j cup tablespoons equal | cup 8 tablespoons equal | cup 10| tablespoons equal f cup 12 tablespoons equal f cup 16 tablespoons equal 1 cup 2 tablespoons sugar weigh 1 ounce 2 tablespoons butter weigh 1 ounce Butter size of an egg should measure 4 table- spoons 2 cups butter weigh 1 pound 2 cups granulated sugar weigh 1 pound 2f cups powdered sugar weigh 1 pound 2f cups brown sugar weigh 1 pound cups confectioners’ sugar weigh 1 pound 4 cups pastry flour weigh 1 pound is PURE Bicarbonate of Soda 16 BISCUIT WITH SOUR MILK Sift together twice 2 cups bread flour Y 2 teaspoon Cow Brand Soda and 1 teaspoon salt. With tips of fingers rub in It may take a trifle less or a little more milk. The dough should be as soft as can be handled without sticking. Turn out on a floured cloth or board. Pat lightly with a rolling pin, roll out one- half inch thick, cut with a small cutter, place close together in a greased pan and bake ten to fifteen minutes in a hot oven or at 450 degrees F. BISCUIT WITH BUTTERMILK 1 teaspoon salt. With tips of fingers work in 3 tablespoons shortening. Add 5^ cup buttermilk and more if necessary. Finish like Biscuit with Sour Milk. Sift together twice 2 cups bread flour, 1 teaspoon Cow Brand Soda 1 teaspoon cream of tar- tar and 2 tablespoons shortening. Add cup sour milk slowly, stirring with a knife. Cow Brand Baking Soda 17 BISCUIT WITH Sift together twice 2 cups bread flour 1 teaspoon Cow Brand Soda 1 teaspoon cream of tar- tar and SOUR CREAM 1 teaspoon salt. Add % cup sour cream and more if necessary. Finish like Biscuit with Sour Milk. BREAKFAST MUFFINS Sift into mixing bowl 3 cups flour and 1 teaspoons salt. Add 4 egg yolks beaten with cup sugar, and 2 tablespoons melted shortening. Then add 1 teaspoon Cow Brand Soda dissolved in Half fill greased muffin-tins. If iron muffin-pans are used, they should be hot. Bake twenty min- utes in a hot oven or at 450 degrees F. 2 teaspoons luke\varm water and mixed with 2 cups thick sour milk. Beat all together and fold in 4 egg-whites beaten stiff. BRAN MUFFINS Sift together 2 cups flour 2 cups bran. 1 teaspoon Cow Brand 1J4 cups milk and Soda and H cup molasses. 1 teaspoon salt. Add Bake in greased muffin-tins. This recipe will make one dozen muffins. Three-quarters cup raisins, dates or soaked prunes, stoned and cut in pieces, may be added. is PURE Bicarbonate of Soda 18 OATMEAL GEMS Soak 2 cups rolled oats over- night in cups sour milk. In the morning add 34 cup melted shortening 1 egg well beaten and 1 cup flour sifted twice with 1/3 cup sugar 1 teaspoon Cow Brand Soda and 1 teaspoon salt. Beat thoroughly, fill greased iron gem pans with the mixture and bake twenty minutes in a hot oven or at 450 degrees F. DELICIOUS COHN GEMS AND MUFFINS Beat 2 egg-yolks with 34 cup sugar. Add 4 tablespoons shortening, softened and mix well. Add 1 teaspoon Cow Brand Soda dissolved in 2 teaspoons warm water. Add 2 cups buttermilk or sour milk 2 cups corn meal sifted with 1 cup flour and 134 teaspoons salt. Mix thoroughly and add 2 egg-whites beaten stiff. Bake in greased gem pans for twenty minutes in a hot oven or at 450 degrees F. Cow Brand Baking Soda 19 SPIDER CORN CAKE Sift together 11/3 cups com meal and 1/3 cup flour. Add cup sugar and 3^ teaspoon salt. Then add 1 cup sour milk mixed, with 1 teaspoon Cow Brand Soda Bake for fifty minutes at 350 degrees F. serving. 2 eggs well beaten and 1 cup sweet milk. Heat an iron frying pan, add 1 3 ^ tablespoons butter, and when melted, turn in the mixture. Pour over 1 cup sweet milk. in a moderate oven or Cut in pie-shaped pieces for EGOLESS, MILKLESS, BUTTERLESS CAKE Put in saucepan •2 cups brown sugar 2 cups hot water 4 tablespoons lard 1 package seedless raisins cut once 2 teaspoons salt 2 teaspoons cinnamon 2 teaspoons cloves. Boil five minutes, when cold, add 2 teaspoons Cow Brand Soda dissolved in 1 tablespoon lukewarm water and 3 cups bread flour. Bake in two loaves at 300 degrees F. for one and a quarter hours. is PURE Bicarbonate of Soda p 20 BUCKWHEAT CAKES Sift together 1 3 ^ cups buckwheat flour cup white flour teaspoon Cow Brand Soda and 1 teaspoon salt. Add WITH SOUR MILK 1 to 2 cups sour milk, or enough to make a thin batter. Beat well; add 1 tablespoon melted shortening and pour by spoonfuls on greased hot griddle. SOUR MILK GRIDDLE-CAKES Mix and sift cups flour 2 cups sour milk and Y 2 teaspoon salt and 1 egg well beaten. 1 teaspoons Cow Brand Soda. Add Cook like Buckwheat Cakes. RICH WAFFLES Sift together twice 1/^ cups flour Y teaspoon salt 1 teaspoon sugar Y teaspoon Cow Brand Soda, add slowly 1 cup sour cream or milk Y cup melted butter (if milk is used) 3 egg-yolks, well beaten and fold in 3 egg-whites, beaten un- til dry Cook on hot waflSe-iron. Serve with butter and honey or maple syrup. Cow Brand Baking Soda 21 GRAHAM COOKIES Beat 1 egg until light. Add 1 cup sugar cup melted shortening. When well mixed add 2 cups pastry flour sifted with 1 teaspoon Cow Brand Soda and 1 teaspoon salt. I'hen add 1 cup buttermilk and 2 cups Graham flour. Mix well and add more flour if necessary. Chill. Roll out 1-8 inch thick and cut with a sharp knife or square cutter. Bake on floured tin sheet in a moderate oven, (350 degrees F.), until a delicate brown. BRAN Sift together 1 teaspoon ginger 1 teaspoon cinnamon 14, teaspoon clove and ]/2 teaspoon Cow Brand Soda and mix thor- oughly with COOKIES 3 cups bran. Add }/2 cup sugar Yi cup molasses F 2 cup milk and \4 cup melted shortening. Mix well and drop from spoon on greased sheet. Bake about fifteen minutes. is PURE Bicarbonate of Soda 22 DROP COOKIES Put in mixing bowl. Y 2 cup butter or marga- rine and work with spoon until creamy, then add gradually 1 cup sugar 2 eggs well beaten and 1 teaspoon vanilla. Dis- solve Y teaspoon Ccm Brand Soda in p2 cup sour cream or milk and add to first mixture. Sift to- gether 2Y cups pastry flour and 34 teaspoon salt and add to first mixture. Drop by spoonfuls on greased baking sheet and bake until deli- cately brown, in a moderate oven or at 350 degrees F. cup raisins cut in small pieces or cup nut meats cut in pieces may be added to these cookies. V2 SOUR MILK GINGERBREAD Put 1 cup sour milk in mix- ing bowl and sift in teaspoons Cow Brand Soda. When well mixed, add 1 cup molasses 2 1-3 cups flour sifted with 2 teaspoons ginger and 34 Then 4 tablespoons melted shortening and beat thoroughly. Pour into greased pan or small dripping-pan or greased muffin-pans and bake twenty-five min- utes at 350 degrees F. Serve plain or with whipped cream or marshmallow sauce or hot choc- olate or with apple sauce. Cow Brand Baking Soda 23 % MARSHMALLOW FROSTING Put in saucepan 1 cup sugar and }4 cup water and bring to boiling point. Beat 2 egg-whites until very stiff, add gradually and one at a time, five tablespoons of the boiling syrup, beating constantly. Place over hot water and fold over and over until marshmallows are soft and mixture begins to get sugary. Pile roughly on cake. ORANGE SPONGE CAKE When syrup spins a long thread, add slowly to eggs and continue beating. Then add ]/2 teaspoon vanilla and 11 marshmallows. Beat together until thick 2 egg-yolks, 34 teaspoon grated orange rind 4 tablespoons orange juice and 34 tablespoon lemon juice. Add cup sugar gradually and continue beating with egg beater. Fold in 2 egg-whites, beaten stiff and 1 cup pastry flour sifted 4 times with 34 teaspoon Cow Brand Soda and 34 teaspoon salt. Grease an angel cake or deep round tin and line the bottom with greased paper. Pour in cake mixture and bake thirty minutes at 375 degrees F. Cake may be frosted or it may be split and filled with orange marmalade or a cooked orange filling between the layers. is PURE Bicarbonate of Soda 24 STERLING SAUCE Cream 1/3 cup butter, add grad- ually 1 cup brown sugar 1 teaspoon vanilla and 4 tablespoons warm cream or milk drop by drop to prevent separation. CHOCOLATE MARSHMALLOW CAKE Melt over hot water. 4 ounces (4 squares) bit- ter chocolate. Add 2 egg-yolks slightly beaten, then add • slowly 1 cup milk, sweet or sour. Cook and stir over hot water imtil mix- ture thickens. Cool and add 1/3 cup Butter. When smooth add Bake in two greased paper 350 degrees F. move paper, low Frosting. 2 cups sugar slowly, then add 1 teaspoon vanilla 1 cup boiled coffee or milk, alternately with 3 cups bread flour sifted with 2 teaspoons Cow Brand Soda and 1 teaspoon salt. Beat thoroughly and add 2 egg-whites, beaten stiff. rectangular cake pans lined with for forty-five to fifty minutes at Remove from pan on a rack. Re- Wlien cool, cover with Marshmal- Cow Brand Baking Soda 25 HONEY COOKIES Put in saucepan 1 cup linney ]/2 cup sugar 3^ cup milk or water 3 kiblespoons shortening and Yi teaspoon vinegar. Stir until hot but do not allow mixture to boil. Set aside un- til lukewarm. Sift together The dough should be only medium stiff. Let stand for some time, if convenient overnight, as this will allow the dough to ripen and become more mellow. When ready to use, turn out on cloth or board sprinkled with flour and knead well. Roll out a little thicker than other cookies. Cut out with plain or fancy cutter and bake on tin sheets, greased and sprinkled with flour. To get a rich gloss, cdokies may be washed over be- fore baking with milk or wdth a thin icing made of confectioners^ sugar and a few drops of water. A few Cardamon seeds may be added for flavor or Almonds, blanched and finely chopped may be added to the dough before it is rolled. 4H cups pastry flour 1 teaspoon salt 2 teaspoons cinnamon 2/3 teaspoon Cow Brand Soda and stir into the syrup. Add 2 egg-yolks and mix well. is PURE Bicarbonate of Soda 26 QUICK GRAHAM BREAD Put in small bowl ]/2 cup brown sugar and cup cold water. Stir luitil sugar is dis- solved and then add cup melted shortening and cup milk. Sift into the mixture Mix thoroughly and put in greased bread pan and bake two hours in a slow oven or at 275 de- grees F. BOSTON BROWN BREAD 1 cup bread flour 1 1-3 teaspoons salt 1 teaspoon Cow Brand Soda. Then add 2 cups Graham flour, un- sifted. Soak overnight 1 cup stale bread crumbs or muflftns, etc., broken in pieces, and 1 cup rolled oats in 1 cup thick sour milk and 1 cup water. In the morning beat imtil no lumps remain Add 1 cup molasses 1 cup ^e meal 1 cup Graham flour and 1 cup com meal sifted with 1 tablespoon Cow Brand Soda and 1 tablespoon salt. Add cups thick sour milk. Beat thoroughly, fill greased tins two-thirds full, cover and steam three hours. Dry off in oven if desired. BROWN BREAD WITH RAISINS Add to Boston Brown Bread mixture 1 cup raisins, seeded or seedless. Cow Brand Baking Soda 27 BATTER FRITTERS Beat together 1 egg 1 tablespoon sugar and 3^ teaspoon salt. Add 1/6 teaspoon Cow Brand Soda dissolved in 1 teaspoon warm water. Then add 1/3 cup sour milk and 7/8 cup flour. Drop by spoonfuls into deep hot fat. When brown on the bottom turn over and brown other side. Serve hot with syrup. These may be flav- ored with 3^ teaspoon grated nut- meg or 34 teaspoon vanilla. THANKSGIVING STEAMED PUDDING Cut in pieces 1 cup suet and force through food chop- per. Add 1 cup molasses and 1 cup milk. Then add 3 cups flour sifted with 1 teaspoon Cow Brand Soda 134 teaspoons salt 34 teaspoon clove 34 teaspoon mace 34 teaspoon allspice and 34 teaspoon cinnamon. Mix well and add 1 34 cups seeded raisins cut in pieces and mixed with 2 tablespoons flour. Turn into greased mold, cover and steam three hours. Currants or nut m&-ts or both may be used instead of or in addition to the raisins. SqtypjJ with Sterling Sauce. ^ grocer s. is PURE Bicarbonate of Soda 28 APPLE FRITTERS Make Batter Fritters using only 2/3 cup flour instead of 7/8 cup. Pare and core apples, cut in slices and stir into the fritter batter. Cook like Batter Fritters. Serve with Lemon Sauce. FRUIT SHORTCAKE Make any biscuit mixture, see page 16, using 1-3 cup shortening. Turn into greased layer cake pan. Flour back of hand and pat to fit pan. Bake fifteen minutes at 450 degrees F. Remove from oven and while hot, split in two. Place bot- tom piece on large round platter, spread with but- ter and covered with sweetened fruit, fresh or stewed and cut in pieces. If desired, cover fruit with whipped cream. Place the other piece of shortcake on top, spread with butter, cover with more fruit and if desired, with whipped cream. Serve at once. Cow Brand Bicarbonate of Soda (Baking Soda) has many uses as a |iome remedy for minor ail- ments. These will be found in our Friend in booklet, copy of which will be sent free on Ada V- 1 cup raisins, . Cow Brand Baking Soda 29 Owing to the many requests for a glass container for our COW BRAND Bicarbonate of Soda (Baking Soda), we have designed the bottle shown in reduced size above. Its size is such that it will contain ten ounces and it can be placed in the ordinary wall medicine chest. The bottle has a groimd glass stopper with a polished top and the opening is large enough to allow the use of a teaspoon to remove the Bicarbonate of Soda (Baking Soda). We will send this bottle filled with COW BRAND Bicarbonate of Soda (Baking Soda), by Parcel Post, to any point in Canada on receipt of Money Order or check for fifty cents to the order of Church and Dwight, Ltd., Montreal. When in need of refilling the bottle with Bicarbonate of Soda (Baking Soda) you may obtain the same quality by purchasing a package of COW BRAND Bicarbonate of Soda (Baking Soda) at your grocer’s. is PURE Bicarbonate of Soda 30 To obtain a full set of thirty pictures, in colors, of the Useful Birds, one of which is always found in each package of Cow Brand Baking Soda, it is only necessary to send six cents in stamps to Church & Dwight, Ltd., 25 Brennan Street, Montreal, P.Q. BE SURE TO WRITE YOUR NAME, AND POST OFFICE ADDRESS, VERY PLAINLY. 31 INDEX Page Cow Brand Soda 3 How to add 4 As Medicine 28-29 Butter and Shortening 6 or Other Fats • 8 Biscuit, with Sour Milk 16 , with Buttermilk 16 ^ ‘ , with Sour Cream 17 Buckwheat Cakes. . vV^. . ^ 20 Bread, Quick Graham^ 26 , Boston Brown 26 Beans, String, Way to Cook Inside Cover Cup Measures 7 Cooks’ Time Table 14 Corn Cake, Spider 1^ Cake, Eggless-Milkless and Butterless 19 Cookies, Graham 21 , Bran 21 ‘‘ , Drop 22 ‘‘ , Honey 25 Dry Ingredients 7 32 INDEX Page Fritters Butter & Apple 27-28 Griddle Cakes 20 Ginger Bread 22 Gems, Corn and Oatmeal 18 Honey in Cooking 10 Kitchen Weights and Measures 15 Liquids 6 Making Mixtures Light 2 Muffins, Breakfast 17 “ , Bran 17 ,Corn 18 Marshmallow Frosting 23 Cake ' 24 Proportions 9 Peas, Green, Way to Cook Inside Cover Rules for Baking 11 Short-Cake, Fruit 28 Steamed Pudding 27 Spoon Measure 5 Soda and Other Acids 8 Sponge-Cake, Orange 23 Sauce, Sterling 24 Time and Temperature 10 Waffles 20 130 , / <» I V TRY THIS FOR COOKING GREEN PEAS Shell one quart of green peas. Have the water, with a pinch of salt, boiling in a stew pan — then add the peas and a pinch of Cow Brand Bicar- bonate of Soda and boil 15 to 20 minutes in the open pan. Then add one teaspoonful of butter and, if desired, one-half teaspoonful of sugar. It will be found that the peas will retain their natural color and be more tender than when cooked in the ordinary way without Bicarbonate of Soda. Use only enough water to cover the peas in the pan. ALSO FOR COOKING STRING BEANS String one quart of beans. Have the water, with a pinch of salt, boiling in a stew pan — then add the beans and a pinch of Cow Brand Bicar- bonate of Soda and boil 15 to 20 minutes in the open pan. Add one teaspoonful of butter if desired. It will be found that the beans will retain their natural color and be more tender than when cooked in the ordinary way without Bicarbonate of Soda. It will probably be necessary to boil the beans a little longer than the peas.