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.
A Secret for successful baking
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.
“How,” asks the inexperienced homemaker, “does baking soda make cakes, cookies and quick breads light and tender every time?”
Baking soda has stored in it a tremendous quantity of carbon dioxide gas, the same gas found in soda water and ginger ale. This is released when it comes in contact with any acid material such as the many mild acids naturally found in cooking ingredients.