Handbook of domestic science and household arts for use in elementary schools

It is often desirable to use a quick method of raising dough. Many expedients have been tried, but one of the most satisfactory is the production of carbon dioxide by the use of so called " baking powder." Baking powder is usually composed of "bicarbonate" of sodium (commonly called baking soda), cream of tartar, and starch. Baking soda, like all carbonates, readily gives up carbon dioxide upon treatment with an acid, and cream of tartar is the most convenient acid to use in practice, since it acts on the soda only in the presence of warmth and moisture, and the residue left after action ceases (Eochelle salt) is comparatively harmless. The starch is added because by its power of absorbing moisture it keeps the other ingredients dry. The chemical reaction which takes place when baking powder is used is as follows : — Bicarbonate Potassium Acid „ , „ ,^ ,, of Sodium Tartrate EocheUe Salt NaHCOs + KHCCiHiOe) = KNaCCiHiOe) + CO2+H2O. Baking soda has a molecular weight of 84, and cream of tartar of 188. This means that the proper proportion in which to use them, so that there shall be no excess of either, is 84 parts, by weight, of soda, to 188 parts, by weight, of cream of tartar. An excess of the acid gives a sour taste ; an excess of, the soda, which is an alkaline substance, not only gives a disagreeable flavor, but hinders digestion. For this reason it is better to use baking powder, for which the ingredients have been carefully weighed out, than to buy soda and cream of tartar and mix them one's self. Soda is often used in cookery and the necessary acid furnished by sour milk or molasses. In this case one teaspoonful of soda is usually allowed to one cup of molasses or one pint of sour milk. Baking soda is manufactured from common salt. Cream of tartar is obtained from the inside of wine casks, where it is deposited by the fermenting grape juice. It is then a purplish crystalline substance known as argol, and must be purified by dissolving, filtering through charcoal, and recrystallizing, before it is put upon the market as cream of tartar. Baking powder biscuit, and similar mixtures, should be made into as soft a dough as it is possible to handle, should be handled as little and as quickly as possible, and baked immediately in a hot oven. The proportion of baking powder to be allowed for each cup of flour is from one and a half to two teaspoonfuls. When eggs are used, as in cake, less baking powder is needed. Rules Baking Powder Biscuit. — 2 cups flour, 2 tablespoons butter, 3 teaspoons baking powder, | cup milk, 1 teaspoon salt. Individual. — ^ cup flour, 1 teaspoon butter, i- teaspoon baking powder, 2 tablespoons milk, i teaspoon salt. Beef drippings, or other fat, may be substituted for the butter. Directions. — Mix the dry ingredients and sift twice. Work in the butter with the tips of the fingers, and add the milk very gradually, mixing with a knife till a soft dough is formed. It may be found necessary to vary the amount of milk. Turn the dough on a floured board and roll lightly till it is about half an inch in thickness, cut into rounds, place in a greased pan, and bake in a hot oven about fifteen minutes. Short Cake