Recipe - Baking Powder (Homemade)

One fourth pound Tartaric acid; (cream of
tartar)
One fourth pound Baking soda
1 pt 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 recipeludigest by LSHW shusky@erols.com on Feb 09, 1998