| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1/4 |
lb |
Tartaric acid; (cream of tartar) |
| 1/4 |
lb |
Baking soda |
| 1 |
pt |
Flour |
INSTRUCTIONS
Mrs. W. R. Babb
By this date, most people would have used commercial baking ponder, which
was readily available. The flour in this mixture would make it thicken, as
well as raise, a mixture. The staying power of this or any other baking
powder is dependent on how well moisture is excluded from the powder.
Sift all together six times; then put in cans and keep air tight. This is a
good baking powder and will keep a long time.
Posted to recipelu-digest by LSHW <shusky@erols.com> on Feb 09, 1998
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