School and Home Cooking

by Carlotta C. Greer

FLOUR AND BAKING POWDER

2 teaspoonfuls baking powder to 1 cupful of flour when no eggs are used.

When eggs are used, reduce the entire quantity of baking powder by 1/2 teaspoonful for each egg.

COARSE WHEAT FLOUR, OR FLOUR (OR MEAL) OTHER THAN WHEAT, AND BAKING POWDER

2 1/2 teaspoonfuls of baking powder to 1 cupful of coarse flour or meal.

FLOUR, CREAM OF TARTAR, AND BAKING SODA

1 1/4 teaspoonfuls of cream of tartar and 1/2 teaspoonful of baking soda to 1 cupful of flour.

COARSE WHEAT FLOUR, OR FLOUR (OR MEAL) OTHER THAN WHEAT, CREAM OF TARTAR AND BAKING SODA

1 1/2 teaspoonfuls of cream of tartar and 2/3 teaspoonful of baking soda to 1 cupful of flour.

Examine a number of recipes previously given, and note the quantity of salt and fat used with 1 cupful of flour.