---------- Recipe via Meal-Master (tm) v8.05

     Title: Baking Powder, Making our Own
Categories: Mix
     Yield: 1 Servings

          Cook's Illustrated 5/6/93
     1 ts Baking soda -- (an
          Alkaline)
     2 ts Cream of tartar -- (an
          Acid)
          For each tablespoon of
          Baking powder called for

 Unlike baking soda, which keeps forever, baking powder begins to react and
 lose its potency the instant you open the can and expose the contents to
 humidity in the air. For maximum leavening power, I recommend buying baking
 powder in the smallest can available, dating the can when opened, and
 discarding the contents after three months. The alternative, uncommon but
 hardly daunting, is to make your own baking powder. Simply combine one
 teaspoon of baking soda (an alkaline) and two teaspoons of cream of tartar
 (an acid) for each tablespoon of baking powder called for. This
 substitution works very well for biscuits.

 Recipe By     :

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