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General Directions (Take one even teaspoonful)

Take one even teaspoonful The Great Arm & Hammer Brand Soda (or Saleratus), sift and mix thoroughly through one pound or quart of flour, and add sour milk enough to knead the dough.

Two teaspoonfuls Pure Cream Tartar to one of The Great Arm & Hammer Brand Soda (or Saleratus) ought to produce the same effect; but sour milk or buttermilk is preferable, because good Cream Tartar is difficult to obtain, besides being expensive.

Housekeepers using Baking Powder can make the very best for immediate use by mixing through a sieve thoroughly one part The Great Arm & Hammer Brand Soda (or Saleratus) with two parts Cream Tartar, WHICH MUST BE STRICTLY PURE. Should a supply be desired for future use, take larger quantities in the same proportion and add another part of powdered cornstarch or good flour. Have all perfectly dry before mixing together. The result will be the best Baking Powder possible to be obtained. Keep in an air-tight package. The only ingredient containing raising properties, however, is Soda (or Saleratus). Housekeepers will readily perceive that by using The Great Arm & Hammer Brand Soda (or Saleratus) with sour milk simply, they save many times the cost of Baking Powders. In using Soda (or Saleratus) in recipes containing molasses, remember always to put the dry Soda in a bowl and pour the molasses on to the Soda. It will dissolve quickly, foam up, and make your cake or pudding a beautiful golden yellow. Hot lard can also be poured on the Soda to dissolve it, but never boiling hot water in recipes for baking.

Nothing makes more delicious cakes and biscuits than buttermilk. Sour Cream is also very nice, but not always so easy to get.

The following recipes are recommended to housekeepers as being especially adapted to the use of Church & Co's Great Arm & Hammer Brand Soda (or Saleratus), and sure to secure good results, having been tested and proved by experienced cooks.

In these recipes it is always advisable to use The Great Arm & Hammer Brand Soda (or Saleratus) by sifting it throughout the flour or meal before wetting; but if housekeepers prefer to dissolve the Soda (or Saleratus) in water, it is important that the water be lukewarm.

We have in these recipes paid particular attention to the use of Soda (or Saleratus) without Cream Tartar. Pure Cream Tartar, is almost unattainable, as all intelligent housekeepers know. Should, however, it be desirable to substitute Cream Tartar fór sour milk or cream in any of these recipes, twice as much Cream Tartar should be used as Soda, in place of the sour milk or cream.