Most phosphate and alum powders do not keep so well as the
cream-of-tartar powders, and the longer they are kept, the less
effective do they become. The powders that contain phosphate yield more
gas for each teaspoonful used than do the other varieties. Much
controversy has taken place with regard to the different kinds of baking
powder and their effects on the digestive tract, but authorities have
not yet agreed on this matter. However, if foods made with the aid of
baking powders are not used excessively, no concern need be felt as to
their injurious effect. The housewife in her choice of baking powder
should be guided by the price she can afford to pay and the results she
is able to get after she has become well informed as to the effect of
the different varieties. She may easily become familiar with the
composition of baking powder, for a statement of what substances each
kind contains is generally found on the label of every variety. This
information is invaluable to the housewife, as it will assist her
considerably in making a selection.
16. The proportion of baking powder to be used in a batter or a dough is
regulated by the quantity of flour employed and not, as is the case with
soda and molasses or sour milk, by the quantity of liquid, the usual
proportion being _2 level teaspoonfuls to 1 cupful of flour_.
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