QUESTIONS
Account for the quantity of baking powder used in each of these recipes.
What is the price per pound of cream of tartar? Of tartrate baking powder? Of phosphate baking powder? Of alum baking powder? Of alum-phosphate baking powder?
What would be the effect of exposing baking powder to moist air? How should baking powder be stored?
What kind of griddle cakes result when the batter is too thin? When too thick?
What indicates that the griddle is too hot? Too cool?
How should griddle cakes be served?