| Pure cream of tartar2 | pounds. |
| Pure bicarbonate of soda1 | pound. |
| Corn starch2 | ounces. |
This is the best that can be made. One to two tea-spoonfuls to a quart of flour.
Baking Powder No. 2.
A cheaper powder, but superior to the majority of powders you will buy, is prepared as follows:
| Pure cream of tartar2 | pounds. |
| Pure bicarbonate of soda2 | pounds. |
| Tartaric acid6 | ounces. |
| Corn starch1 | pound. |
| Best flour4 | pounds. |
Use two tea-spoonfuls to a quart of flour. Do not be afraid of the tartaric acid, as it is harmless. It is best to keep your baking powder in a well-stopped jar or bottle. Flour, terra alba, alum, and chalk are the chief ingredients used in the adulteration of cream of tartar. To determine the admixture of flour rub a few grains of iodine with one ounce of the suspected cream of tartar; if so adulterated a blue tint to the mixture will be produced; or by dissolving a small quantity in water you can prove its presence by the stickiness. Chalk may be determined by its effervescing on the addition of diluted acids; alum by dissolving in hot water and allowing the solution to chrystallize; terra alba and other clays by their insolubility in a hot solution of caustic potassa.
Flavoring Extracts.
The profits to manufacturers and dealers on these household necessities are very large, and the prudent consumer will take advantage of the directions here given. Extracts of lemon and vanilla are most frequently used; nutmeg, mace, cinnamon, etc., are usually used dry by grating.