In many of these recipes, designed in our Research Test Kitchen, one or more acid ingredient is used to create perfect leavening with baking soda.
Follow these recipes accurately and carefully, then enjoy the finer flavor and even texture produced when baking with baking soda.
How to Bake
FLOUR. Preferably use the kind of flour specified in the recipe. If you substitute cake or pastry flour for all-purpose flour, use 2 additional tablespoonfuls of flour for each cup required; to substitute all-purpose flour for cake or pastry flour, remove 2 tablespoonfuls of flour from each cup.
FATS. Solid fats can be used interchangeably. Melted fats or oils should not be used in recipes specifying creaming of the shortening.
LIQUID. The use of citrus fruit juices, lemon and orange, is the most recent accompaniment with sweet milk and baking soda for leavening. With the health-giving qualities, this new use for fruit juices in baking is widely accepted.
Sweet milk may be used in place of sour milk if clabbered artificially. To sour or clabber sweet milk quickly, place 1½ tablespoonfuls of lemon juice or 1⅓ tablespoonfuls of vinegar (white vinegar makes a whiter product) in a standard measuring cup, then fill to the one-cup mark with sweet milk. Mix well. The resulting liquid will contain as much acid as natural sour milk or buttermilk when it is at its best for baking, and may be used exactly as natural sour milk or buttermilk in any baking soda recipe.
MEASURING. Always use level measurements. Use standard measuring equipment: a ½ pint cup marked in quarters and thirds; a set of standard measuring spoons consisting of a tablespoon, teaspoon, ½ teaspoon and ¼ teaspoon.
MIXING. There is no such thing as “luck” in baking. Success depends on good ingredients correctly combined. Follow the directions carefully as set down in the following recipes.