The Farm Table. 



623 



requires about the same proportion of soda to neutralize it as does sour 

 milk. Some samples require even more. Therefore, in molasses ginger- 

 bread, or whenever a considerable quantity of molasses is used, no egg 

 or baking powder is required. 



Another acid substance commonly used with soda is cream of tartar. 

 To neutralize each other completely, about nine parts of cream of tartar 

 are required to four of soda; hence, the common rule to use half a 

 level teaspoon of soda with one slightly rounding teaspoon of cream of 

 tartar. When these two substances are mixed together to form baking 

 powder, a little flour or starch is added to keep them apart ; therefore 

 it usually requires two or even three teaspoons of baking powder to do 

 as much work in " lightening " a dough as would be accomplished by 

 the rounding teaspoon of cream of tartar and the half level teaspoon 

 of soda. 



We may buy " prepared flour," which is pastry flour with baking pow- 

 der sifted through it. Some housekeepers take a hint from that and 

 prepare flour for themselves, ready for use in a hurry. Three or four 

 level teaspoons of baking powder to each pint of flour is ample when 

 no other raising agent is to be used — when eggs are to be added the 

 proportion should be reduced. All doughs of this type should be cooked 

 as soon as mixed, as the gas escapes if the mixture is allowed to stand. 



5. THE SHORTENING AND OTHER INGREDIENTS. 



Since we have briefly reviewed the ways in which doughs are made 

 light, let us now see how they are affected by shortening. We grease 

 a pan that the pudding or 

 whatever is cooked in it 

 may not adhere. A simi- 

 lar effect is produced 

 when grease is mixed with 

 flour and other ingredi- 

 ents in a dough — the par- 

 ticles separate readily af- 

 ter cooking or break off 

 short and make a " ten- 

 der " biscuit or cake. 

 When no fat is used, the bread or muflin has more elasticity and must 

 be pulled apart and we say it is " tough." 



Fig. 160. Assorted cakes. 



