SODA AND CREAM -TARTAR

Pure cream-tartar and soda have no equal for making convenient breakfest-cakes. For very small cakes, such as griddles, muffins, waffles, and various breakfast-cakes, it is quite usual to lighten them with these ingredients, by adding both in a dry state, finely pulverized, to the flour, and siftino- them with it. The acid and soda

40 WHAT TO GET FOR BREAKFAST.

readil}^ unite and produce the desired gas for liofhteninof the bread. This is now considered the better and surer way, as the success of these light- ening ingredients depends on their equal distribu- tion throughout the flour. When thoroughly incorporated with the flour, you avoid finding those lumps of soda in various parts of the bread, which give it a yellow color and disagreeable flavor. To neutralize each, use one teaspoonful of soda to two of cream-tartar. These proportions have been accurately allowed by chemists,