Ingredients
- five parts soda to four parts acid
Directions
Tomate Am6ricaine. Brunoise.
Supreme of Sole Hollandaise. Whitebait.
Lamb's Sweetbreads au Gratin. Chicken Saute & la Paysanne.
Haunch Mutton and Red Currant Jelly. Brussels Sprouts. Plain Potatoes. York Ham and Maderia.
Pheasant Barde Sur Croustade. Chipped Potatoes. Cauliflower.
ENTREMENTS.
Cherry Pudding- Feuillentine a Macedoine Jelly. Ices. Apricots. Cheese. Celery.
BAKING POWDERS FOR BAKERS' AND CON- FECTIONERS' USE.
WHEN making these powders and flours, if for storing, use maize starch, which will prevent them becoming lumpy. Moisture destroys their power by decomposing and liberating the gas. Tar- taric acid is about double the strength of cream of tartar. It effervesces very quickly. It will generally be found to neutralize carbonate of soda better in equal quantities, or if used with sour milk for scones the acid in the milk must be allowed for, say five parts soda to four parts acid. Cream of tartar will neutralize half its own weight of carbonate of soda. Those who clearly understand this principle will have no diffi- culty in making up any quantity of powder. If the goods look yellow and smell strong, there is too much soda or too cold an oven, and more acid must be added to the powder. If they have smooth, shining, and slightly slate-coloured surface or edge, you will probably find it is caused by an excess of acid. It will taste sour, and the powder must have more carbonate put to it.
Digitized by