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Arm and Hammer Soda in Cooking

Use The Great Arm & Hammer Soda with sour milk instead of baking powder and sweet milk. Wipe all meats that come into your kitchen with a cloth wet with a solution of The Great Arm & Hammer Soda. Beside cleansing, the Soda instantly corrects any taint.

In boiling all meat, unless from a very young animal, put a quarter teaspoonful of The Great Arm & Hammer Soda into the water. Old poultry, ham, tongue and corned beef are rendered tender and digestible by this treatment. Before cooking sweet-breads, soak for an hour in cold water in which a teaspoonful of The Great Arm & Hammer Soda has been dissolved, to remove the blood from the vessels. If you have not soft water at hand for tea-making, add a pinch of The Great Arm & Hammer Soda to filtered water. All green vegetables except corn are greatly improved in flavor and brightened in color by adding a bit of The Great Arm & Hammer Soda to the boiling water. In the case of dried vegetables, add a half teaspoonful to each two quarts of water after the cooking has been going on for some time: the fiber will quickly soften and the period of boiling be considerably shortened.

Dried beans are a valuable food when their tendency to flatulence is overcome by the addition of a tablespoonful of The Great Arm & Hammer Soda to the cooking water just as the boiling is finished. Let them bubble up well, then drain. Add fresh water if the beans are wanted for soup or baking. The odor from boiling cabbage is lessened by the use of a little of The Great Arm & Hammer Soda in the cooking water. Egg-plant laid over night in water with a little of The Great Arm & Hammer Soda is rendered very white and tender. Onions have a more delicate flavor and will not prove dis agreeable after eating if about half a teaspoonful of The Great Arm & Hammer Soda is added to the water in which they are boiled.

A certain English restaurant is famous for its thick soup, which is as nourishing as it is delicious. This is the recipe: Boil two small young summer squashes in well salted water until tender. Boil one peck of peas, good-sized but not old, in an uncovered saucepan with a sprig of mint and a pinch of The Great Arm & Hammer Soda. Put all together through a sieve, add salt, white pepper and a dash of cayenne. Heat in a double boiler. Just before serving add enough cream-about half a cup-to give it the right consistency and richness. An economical cook seldom buys lard. Save all trimmings, skimmings and drippings, place in a saucepan and melt over a moderate fire. Strain into a clean pan and add to each pound of fat a half cup of boiling water and a pinch of The Great Arm & Hammer Soda to sweeten it. Boil slowly until the water is evaporated; strain into a tin pail and keep covered until used.