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?
LESSON CXIII
LEAVENING WITH BAKING SODA, SOUR MILK, AND BAKING POWDER: SOUR MILK GRIDDLE CAKES
ADDITIONAL LEAVENING FOR SOUR MILK MIXTURES.—Some housekeepers maintain that a superior flavor and quality is given to quick bread by the use of sour milk. It has been found that most quick breads are sufficiently light and porous when made with sour milk and baking soda, provided they contain as much or almost as much sour milk as flour and provided they contain eggs. If the quantity of sour milk is much less than that of flour and no eggs are present, it is often desirable to add leavening materials other than sour milk and baking soda.