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Pastry Powder, or Baking Powder

Take an equal bulk, not weight, of tartaric acid, carbonate of soda, and ground rice. Mix thoroughly. Roll the mixture with the rolling-pin to free it from lumps, and keep it in a closely-stoppered wide-mouthed bottle until wanted. When making common pastry, put a tea-spoonful of the powder with every pound of flour, and in making cakes allow a heaped tea-spoonful to every pound of material. This powder will make the pastry lighter, and render it also more digestible. Time, a few minutes to prepare. Probable cost, 1s. per pound.