Successful Baking for Flavor and Texture: Tested Recipes
Tested Recipes
BY Martha Lee Anderson
6th EDITION
CHURCH & DWIGHT COMPANY, INC. 70 PINE STREET, NEW YORK, N. Y.
You may use these recipes with confidence. You will find that we have carefully selected a most pleasing variety of old favorites and new, delicious tempters. Many are pictured in color, so you can see what your results will be. All have been critically tested ... for your protection.
For the first time, you may observe the rich flavor and delicate texture of baked products leavened and lightened with nature’s fruit juices and nature’s acids, combined with baking soda. The crumb, soft as velvet, the moisture thoroughly retained and the color, rich and inviting, are outstanding results of this natural leavening. You don’t need to wait for milk to sour, either; but ... the secret of successful baking is in these pages ... read them.
We invite you to practice this art women regard so highly ... successful baking.
Research Test Kitchen Church & Dwight Co., Inc.
Successful baking is another way of keeping a family happy. For who isn’t filled with the joy of living when tempted by the penetrating aroma of Gingerbread, rich and spicy ... or a piece of luscious velvety Chocolate Cake, full of flavor? What adds more zest to a meal than a surprise plate of hot breads ... fragrant Cinnamon Buns, maybe Lemon Clover Rolls, delicate Soda Biscuits or Old Fashioned Corn Bread?
The secret for making these successfully is as “old as the hills” but as new as the morrow. Baking soda! Yes, grandmother used it in her prized recipes and the modern homemaker finds it making her baking day a success.
Arm & Hammer Brand and Cow Brand Baking Soda are refined bicarbonate of soda whose standard of purity is that set up by the United States Pharmacopoeia. For over 90 years this mild, healthful, alkaline substance has been creating baking history. All these years homemakers have depended on baking soda to make their baked products deliciously moist and delicately light and tender.
Martha Lee Anderson
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INTRODUCTION
A Secret for successful baking
Success Assured
How to Bake
Facts regarding plain white flour
Cakes
ORANGE LOAF
MARBLE CAKE
DATE NUT LAYER CAKE
SOUR MILK CHOCOLATE CAKE
DESSERT GINGERBREAD
LEMON LOAF CAKE
THANKSGIVING STEAMED PUDDING
DARK FRUIT CAKE
BAKED PRUNE PUDDING
FAVORITE SPICE CAKE
RED DEVIL’S CAKE
HONEY DIAMONDS
FRUIT CUP CAKES
APPLE SAUCE CAKE
CHOCOLATE NUT CAKE
Frostings
ORANGE COCONUT FROSTING
FOAMY SAUCE
MAPLE CREAM FROSTING
BUTTER FROSTING
QUICK BUTTERSCOTCH FROSTING
FLUFFY FROSTING
SOFT CHOCOLATE FROSTING
LEMON FILLING
Cookies
COCONUT ICEBOX COOKIES
SOFT MOLASSES COOKIES
FRUIT COOKIES
FROSTED CHOCOLATE DROPS
OLD FASHIONED MOLASSES COOKIES
CRISP WHITE SUGAR COOKIES
DOUGHNUTS
RAISIN ROCKS
Biscuits
SODA BISCUITS
CHEESE TEA BISCUITS
COFFEE CAKE
CINNAMON BUNS
INDIVIDUAL SHORT CAKES
QUICK ROLLS
LEMON CLOVER ROLLS
APPLE DUMPLING
CREAM SCONES
HAM ROLLS
Muffins
WHOLE WHEAT MUFFINS
BREAKFAST MUFFINS
OLD FASHIONED CORN BREAD
APPLE FRITTERS
ORANGE RAISIN MUFFINS
Griddle Cakes · Waffles
SOUR MILK GRIDDLE CAKES
WAFFLES
Helpful Kitchen Hints
Baking Soda Cleans—Too
VEGETABLE COOKERY
INDEX
Transcriber’s Notes