Cassell's dictionary of cookery

Soda Cake (another way). — Rub half a pound of sweet butter into a pound of flour . add a pinch of salt, half a pound of picked and dried currants, a quarter of a grated nutmeg, three ounces of finely-shred candied peel (lemon, orange, or citron), and two well-beaten eggs. Dissolve a small tea-spoonful of carbonate of soda in the third of a pint of lukewarm milk. Beat the ingredients well together, and bake the cake as quickly as possible after the soda is put in. Turn the dough into a buttered tin, and bake in a moderate oven. Time to bake, about an hour and three-quarters. Probable cost, 9d. per pound. Soda Cakes, Economical. — No. i. I Rub six ounces of good beef dripping into a j pound of flour; add a pinch of salt, a tea-spoon- ' ful of mixed spice, a table-spoonful of caraway, seeds, or a table-spoonful of picked and dried currants, and six ounces of moist sugar. Mix the dry ingredients thoroughly. Add a teaspoonful of \'inegar and half a pint of milk. Bake in a moderate oven. Probable cost, 4d. per pound. No. 2. Rub eight ounces of good beef dripping into two pounds of flour; add t a salt-spoonful of salt, six table- spoonfuls of j sugar, six ounces of picked and dried currants, a little nutmeg or spice, tliree eggs, and a pint of lukewarm milk, in which a tea-spoonful of I carbonate of soda has been dissolved. Mix ) thoroughly, and bake in a moderate oven. ] Time to bake, one hour or more, according to the size of the cakes. Probable cost, 6d. per pound. Soda Cakes (another way). — Take six ounces of butter, and .mix with it one pound of flour; work it into small crumbs. Mix with this half a pound of sugar, half a pint of boiling SOD ( 889 ) SOL milk, three eggs, a little grated nutmeg, and eight ounces of currants. Beat the whole well and lightly together ; then strew over it a very small tea-spoonful of finely-powdered carbonate of soda. Beat the cake again for three or four minutes, and then bake it from one hour to an hour and a half. Soda Cream {sec Cream, Soda). Soda Scones. — Make a stiif paste with a pound of flour, a quarter of an ounce of carbonate of soda, and as much buttermilk as is required. Roll this out to the thickness of half an inch, cut it into small three-cornered pieces, and bake these on a girdle over a clear fire. When done enough, cut the scones open, butter them with fresh butter, and serve hot. If more convenient, milk a day old may be substituted for the buttermilk. Soda Water [see Summer Beverages) . Soda Water, Bottled. — Take a sufficient number of soda-water bottles, and fill them with clear water ; fit corks to them, then set them down. Lift them one by one, and add half a drachm of carbonate of soda and ten or twelve drops of sulphuric acid. Cork and wire the bottles immediately. Soda water should always be kept in a cool place, with the necks of the bottles downwards. ' Soda Water, Milk and.— Heat nearly to boiling a tea-cupful of milk, and dissolve in it a tea-spoonful of refined sugar; put it into a large tumbler, and pour over it twothirds of a bottle of soda water. This is an excellent mode of taking milk when the stomach is charged with acid, and consequently apt to feel oppressed by milk alone. — Thomson. Sole. — The sole holds a prominent position amongst flat fish, being second to the turbot