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The 1918 Fanny Farmer Cookbook
Soda and cream of tartar, or baking powder mixtures, are made light by liberation of gas in
mixture; the gas in soda is set free by the acid in cream of tartar; in order to accomplish this,
moisture and heat are both required. As soon as moisture is added to baking powder mixtures,
the gas will begin to escape; hence the necessity of baking as soon as possible. If baking
powder
only is used for raising, put mixture to be cooked in a hot oven.
3
6
Cream of tartar (HKC4O6H4) is obtained from argols found adhering to bottom and sides
of
of
wine casks, which are ninety per cent cream of tartar. The argols are ground and dissolved in
boiling water, coloring matter removed by filtering through animal charcoal, and by a process
recrystallization the cream of tartar of commerce is obtained.
3
7
The acid found in molasses, sour milk, and lemon juice will liberate gas in soda, but the
is much quicker than when cream of tartar is used.
action
3
8
Fermented and unfermented breads are raised to be made light and porous, that they may
easily acted upon by the digestive ferments. Some mixtures are made light by beating
be
sufficiently
to enclose a large amount of air, and when baked in a hot oven air is forced to expand.
Aerated bread is made light by carbon dioxide forced into dough under pressure. The
3
9
carbon
few
dioxide is generated from sulphuric acid and lime. Aerated bread is of close texture, and has a
flavor peculiar to itself. It is a product of the baker’s skill, but has found little favor except in
localities.
4
0
Water Bread
2
cups boiling
water
2
1/2 teaspoons salt
1
1
2
tablespoon butter
1
/4 yeast cake
dissolved in
tablespoon lard
1
/4 cup lukewarm
water
tablespoon sugar
6
cups sifted flour
Put butter, lard, sugar, and salt in bread raiser, or large bowl without a lip; pour on boiling
Chapter IV − BREAD AND BREAD MAKING
59
Page
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