Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ¼ pounds | Tartaric acid; (cream of tartar) |
| ¼ pounds | Baking soda |
| 1 pint | Flour |
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