|¼ pounds||Tartaric acid; (cream of tartar)|
|¼ pounds||Baking soda|
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@...> on Feb 09, 1998
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