There is one ingredient mentioned above, as being sometimes used in baking powder, which, has not yet been discussed. That is Dried White of Eggs, sometimes called egg albumen. It is prepared by drying the white of fresh eggs at a. low temperature, and then grinding to a fine powder'. ' Fourteen pounds of whole eggs will produce about one pound of this dry powder. It dissolves easily in cold water and the viscubus, egg-white nature of this solution holds the bubbles of gas as they are set free from the baking powder. "White of eggs is used by many manufacturers of baking powder. "This increases the efficiency of the carbon dioxid gas evolved by a baking powder to an extent of 2.5% to 3.2% when used in strong baking powders. It is extremely beneficial in producing light biscuits when the oven temperatures are not properly controlled or when the dough has to stand for some time before baking. The amount of dried white of egg used in baking powders is very small, being 15/100 of 1%. Even in this small proportion it has the effect above mentioned. It also makes possible a simple test whereby the freshness of baking powder may be determined, by the salesman in testing the stock upon the retailers' shelves, by the grocer himself, or by the housewife in the home. Both the increase in lightness and the possibility of the test are due to the viscous nature of the white of eggs, whereby the bubbles of gas are imprisoned as soon as they are set free by chemical action. 'This test is described by one manufacturer as follows: " First take an ordinary drinking glass holding one half pint, or in other words, the quantity that is usually known in the household as 'one cupful.' All that is needed is this empty glass, which must be dry, an ordinary teaspoon and a little water of the ordinary room temperature (not ice water nor hot water). Place two level teaspoonfuls of the powder in the dry glass to which add the same quantity (two teaspoon- fuls) of water, quickly; stir rapidly for a moment (while counting five), just long enough to thoroughly moisten the powder; remove the spoon and watch the mixture rise./- Note the action of the powder. It rises slowly and evenly, requiring two minutes to show the full strength. If the powder is of full strength, and you have proceeded properly the gas released will form bubbles • sufficient to half fill the glass. Caution: Don't attempt to make the mixture rise by continued stirring, as whip- ping or beating the mixture breaks the gas bubbles that are formed and allows the gas to escape. Allow the powder to rise of its own strength." Manufacturers make the following use of this test. Whenever complaints are made to the grocer or when goods appear to have been stored in damp places, or too near the stove, the salesman tests the baking *.» . — . 36 Domestic Science LESSON No. 2 powder as above described and if it is found to have deteriorated, it is at once exchanged for fresh goods without cost to the retailer. "Without this simple test it would be necessary to send the goods complained of to the factory for chemical analysis. As a result of such tests by the salesmen, deteriorated goods may be entirely removed from the market so that the consumer will never receive a baking powder which does not do its work perfectly. Of course, the above test cannot be made unless the white of egg is present.

AI-modernized reading of the original text

There is one ingredient mentioned above, as being sometimes used in baking powder, which, has not yet been discussed. That is Dried White of Eggs, sometimes called egg albumen. It is prepared by drying the white of fresh eggs at a. low temperature, and then grinding to a fine powder. Fourteen pounds of whole eggs will produce about one pound of this dry powder. It dissolves easily in cold water and the viscubus, egg-white nature of this solution holds the bubbles of gas as they are set free from the baking powder. "White of eggs is used by many manufacturers of baking powder. "This increases the efficiency of the carbon dioxid gas evolved by a baking powder to an extent of 2.5% to 3.2% when used in strong baking powders. It is extremely beneficial in producing light biscuits when the oven temperatures are not properly controlled or when the dough has to stand for some time before baking. The amount of dried white of egg used in baking powders is very small, being 15/100 of 1%. Even in this small proportion it has the effect above mentioned. It also makes possible a simple test whereby the freshness of baking powder may be determined, by the salesman in testing the stock upon the retailers' shelves, by the grocer himself, or by the housewife in the home. Both the increase in lightness and the possibility of the test are due to the viscous nature of the white of eggs, whereby the bubbles of gas are imprisoned as soon as they are set free by chemical action. 'This test is described by one manufacturer as follows: " First take an ordinary drinking glass holding one half pint, or in other words, the quantity that is usually known in the household as 'one cupful.' All that is needed is this empty glass, which must be dry, an ordinary teaspoon and a little water of the ordinary room temperature (not ice water nor hot water). Place two level teaspoonfuls of the powder in the dry glass to which add the same quantity (two teaspoonfuls) of water, quickly; stir rapidly for a moment (while counting five), just long enough to thoroughly moisten the powder; remove the spoon and watch the mixture rise./- Note the action of the powder. It rises slowly and evenly, requiring two minutes to show the full strength. If the powder is of full strength, and you have proceeded properly the gas released will form bubbles • sufficient to half fill the glass. Caution: Don't attempt to make the mixture rise by continued stirring, as whipping or beating the mixture breaks the gas bubbles that are formed and allows the gas to escape. Allow the powder to rise of its own strength." Manufacturers make the following use of this test. Whenever complaints are made to the grocer or when goods appear to have been stored in damp places, or too near the stove, the salesman tests the baking *.» . — . 36 Domestic Science LESSON No. 2 powder as above described and if it is found to have deteriorated, it is at once exchanged for fresh goods without cost to the retailer. "Without this simple test it would be necessary to send the goods complained of to the factory for chemical analysis. As a result of such tests by the salesmen, deteriorated goods may be entirely removed from the market so that the consumer will never receive a baking powder which does not do its work perfectly. Of course, the above test cannot be made unless the white of egg is present.

Twenty lessons in domestic science