When saleratus is used with sour milk or buttermilk, the flour should be wet up with the sour milk, and then the alkali dissolved, and worked in. This makes the effervescence take place in the mixture; whereas, if the alkali is put into the sour liquid, much of the carbonic acid generated is lost before it reaches the flour.
In all cases, then, where saleratus is used with acid wetting, it would seem best to wet up the flour with at least a part of the sour liquid, before putting in the alkali.
When the alkali is a light powder, it may sometimes be mixed thoroughly with the flour, and then the sour liquid be mixed in. The experiment can be made by any who like to learn the result. A lady who understands chemistry may often improve her receipts by applying chemical principles. All the lightness made by an acid and an alkali is owing to the disengagement of carbonic acid, which is retained by the gluten of the flour. Of course, then, that mode is best which secures most effectually all the carbonic acid generated by the combination.
Cooking is often much improved by a judicious use of sugar or molasses. Thus, in soups, a very little sugar, say half a teaspoonful to the quart, gives body to the soup, and just about as much sweetness as is found in the juices of the best and sweetest kinds of meat. It is very good when the meats used are of inferior kind, and destitute of sweetness. So in preparing vegetables that are destitute of sweetness, a little sugar is a great improvement. Mashed turnips, squash, and pumpkin, are all of them much improved by extracting all the water, and adding a little sugar, especially so when they are poor.
A little molasses always improves all bread or cakes made of unbolted wheat or rye.
A little lard or butter always improves cakes made of Indian meal, as it makes them light and tender.
The careful use of salt is very important in cooking. Everything is better to have the salt cooked in it, but there should always be a little less salt than most would like, as it is easy for those who wish more to add it, but none can subtract it.
When the shortening is butter, no salt is needed in cakes and puddings, but in all combinations that have no salt in shortening, it must be added. A little salt in sponge cake, custards, and the articles used for desserts, made of gelatine, rice, sago, and tapioca, is a great improvement, giving both body and flavor.