The economics of modern cookery, or, A younger son's cookery book.

  • Mallock, M. M.
Date:
1900
Catalogue details

Licence: In copyright

Credit: The economics of modern cookery, or, A younger son's cookery book. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    II. Cream of tartar (tartrate of potasli), 4 oz. Bicarbonate of soda, 2 oz. Groxmd rice, 6 oz. In either case, the powders must be well mixed with the rice, any lumps being got rid of by pounding in a mortar, if necessary, and all passed together through a fine wire sieve. Of No. I. the proportions to use are : '¥o\' plain pastry and rich cakes, 1 teaspoonfni to the lb. of flour. For scones, plain cakes, and suet-puddings, 2 teaspoonfuls to the lb. of hour ; while where No. II. is used, double the above quantities will in each case be needed. Weight for weight, the cost of the two mixtures differs little, but No. I. i.s, of course, the cheapest in use, and it is to this that the quantities given in recipes refer. For most things it does well enough, but for plain bread mixtures, such as scones, and also for pud- dings containing any red jam, it is not to be recommended, as in the first case its residual salt (tartrate of soda) gives a bitter taste which there is nothing to hide, and in the last an ugly, pinkish tint is imparted by its use. For both the above purposes, therefore, the cream of tartar sort should be substituted; and this is, in fact, the best of the two to keep in stock where the slight difference of expense does not matter; since not only is it free from the disadvantages of the commoner kind, but has the merit of parting with hardly any of its gas till the mixture containing it gets hot—a circumstance which adds a good deal to its lightening power. When, as is often the case, cream of tartar and car-