1 part carbonate of soda
2 parts cream of tartar
It should be kept in an air-tight tin.
In nearly all cases baking powder is best mixed with the flour, which should then be sifted through a fine sieve.
To clean currants.—Sprinkle the currants with flour, put them on a coarse sieve and rub them until the stems and grit are separated and go through the sieve. Then wash thoroughly in water, changing it until clear. Drain on a towel and pick over. Dry, if the weather permits, in the sun, not in an oven.
To stone raisins.—Pour boiling water over the raisins, and let them stand in it for ten minutes. Drain and rub each raisin between finger and thumb till the seeds come out. Cut open or chop.
Sultanas.—Pick over sultanas carefully, removing the little stems.
To blanch almonds.—Put the almonds into boiling water and let them soak in it until the skins rub off easily between the finger and thumb. Drain and spread out to dry.
To pound almonds.—After blanching let them soak for an hour in cold water, then pound in a good sized mortar until reduced to a soft pulp. Whilst pounding add a few drops of orange-flower water or lemon juice.
Mixing.—There are three ways of mixing. Stirring, Beating, Cutting (or Folding).
To stir.—Let the spoon touch the bottom and sides of the basin and move it round quickly in circles of various sizes. Do not lift it out of the mixture, and work well against the sides.