The Addition of one or two teaspoons of baking powder to plain pastry will add wonderfully to its qualities, making it very light and tender.
Omelets are improved by the addition of a small amount of Baking Powder.
Baking Powder may be added with great advantage to bread pudding, poultry dressing, stuffed or deviled crabs and other preparations in which broken bead or bread crumbs are used.
Icings and especially Ornamental Icings are improved in texture and flavor by the addition of about a teaspoon of Baking Powder.
Instead of adding soda to keep color in green vegetables use Baking Powder.
For raising or leavening breads, biscuits, rolls, muffins, griddle cakes, doughnuts, cakes, pastries, puddings and other similar foods.
Absolutely Pure and Wholesome
The principal active ingredient of Baking powder is cream of tartar, a derivative of rich, ripe grapes. It perfectly aerates and leavens the batter or dough and makes the food finer in appearance, more delicious to the taste, and more healthful.
It possesses the greatest practicable leavening strength, never varies in quality, and will keep fresh and perfect in all climates until used.
Where shortening is mentioned in the recipes it is understood that butter or lard, or an equivalent quantity of butter substitute or vegetable oil may be used.
All measurements for all materials called for in the recipes in this book are level.
The standard measuring cup holds one-half pint and is dived into fourths and thirds.
To make level measurements fill cup or spoon and scrape off excess with back of knife.
One-half spoon is measured lengthwise of spoon.
Sift flour before measuring.
Regulate the oven carefully before mixing the ingredients. Many a cake otherwise perfectly prepared is spoiled because the oven is too hot or not hot enough.
Biscuits and pastry require a hot oven: cakes, a moderate oven.
When a cake is thoroughly baked it shrinks from the sides of the pan. A light touch with the finger; which leaves no mark is another indication that the cake is baked.
TABLE OF EQUIVALENT WEIGHTS
1 salt spoon = ¼ teaspoon
3 teaspoons = 1 tablespoon
16 tablespoons = 1 cup
2 cups = 1 pint
2 pints = 1 quart
4 cups = 1 quart
2 cups granulated sugar = 1 pound
4 cups flour = 1 pound
2 cups butter = 1 pound
2 tablespoons butter = 1 ounce
2 tablespoons liquid = 1 ounce
4 tablespoons flour = 1 ounce
1 square unsweetened chocolate = 1 ounce