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Baking Powder, Barm and Yeast (Note From the many recipes)

Note. - From the many recipes for yeast, baking powder, and barm collected by Lady Clark, the following are selected for the use of those living far from where brewer's yeast or German compressed yeast are obtainable. The latter, however, and dry American yeast cakes in tins can now be had by post. The best and simplest home-made baking powder is: 1 tablespoonful each of bicarbonate of soda, of cream of tartar and of cornflour. - C.F.F.

Baking Powder. No. 1. (Lady Wensleydale. From Dr. Alfred Taylor.) Ingredients: 5 ozs. pure bicarbonate of soda finely powdered, 4 ozs. pure tartaric acid also finely powdered, 1½ ozs. ground rice.

These 3 things to be thoroughly mixed together with an ivory or a wooden knife (on no account with metal), and then to be kept in a wide-mouthed glass bottle with glass stopper (not a cork) in a cool, dry place.

It is better only to mix enough for a week, or the ingredients neutralize one another. 3/4 oz. is the quantity used to each lb. of flour, for baking. Baking Powder. No. 2. (Sir Henry Thompson, 1880.) 2 ozs. tartaric acid, 3 ozs. bicarbonate of soda, and 3 ozs. arrowroot. Should be well mixed together by the chemist.

Keep in a wide-mouthed bottle with glass stopper.

Barm - Australian. (Mrs. Penrose Rogers, Falmouth. 1881.) In 2 qts. of cold water put ½ oz. of hops tied up in a muslin bag, with 6 good-sized peeled potatoes. Boil all together until quite soft, then mash through a colander, pouring them and the liquor on ½ teacupful of moist sugar, and a small teaspoonful of salt. When tolerably hot, add a teacupful old barm - of the same sort if possible,