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

     Title: Homemade Baking Powder (Single Acting)
Categories: Mixes
     Yield: 1 Servings

     2    parts Cream of tartar
     1    parts Baking soda
     1    part  Corn starch (optional)

 Mix together and use immediately.

 If you want to mix ahead of time and store no longer than one month, add
 corn starch.

 Note: I use teaspoons for measure amount, but it really depends on how
 much you need. The corn starch will help keep the other ingredients from
 absorbing moisture (this is what is used in manufactured baking powder). If
 you have a recipe that calls for double acting baking powder, just use
 twice the amount.

 Oh, one more thing, to check and see if the baking powder in your pantry is
 still active, stir 1 teaspoon into one-third cup hot water. There should be
 immediate vigorous bubbling. If no bubbling or bubbling is sporadic, the
 baking powder is past its prime.

 Homemade baking powder starts to fizz and release carbon dioxide the minute
 it is added to liquid, it is very important that the oven be preheated and
 baking pans be ready before mixing batter. Mix quickly and put in oven
 right away.

 Posted by [email protected] to the Fatfree Digest
   [Volume 13 Issue 2] Dec. 2, 1994

 FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with
 permission.

 Formatted by Sue Smith, S.Smith34, [email protected] using MMCONV 1.80

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