What is the origin of the 1880's cookbook from your great-great grandmother? Laura ----- Original Message ----- From: "rbozzay" <rbozzay@earthlink.net> To: <MO-STLOUIS-METRO-L@rootsweb.com> Sent: Tuesday, December 23, 2003 8:02 PM Subject: [StL-Metro] Re: Baking Powder > Cream of Tartar, Cornstarch and Baking Soda. > The recipe is on the Cream of TarTar Jars now > But it was something my Grandmother and my Great Aunt always did. It really makes the cookies puffier. I have just always done that. > > The recipe is: > 1/2 tsp cream of tartar > 1/4 tsp baking soda > 1/4 tsp cornstarch > > You can do the math to make a bigger batch. > > This is the way our relatives used to cook before they had convenience foods! > > I have a cookbook from the 1880s that was my great-great grandmothers. I use it to make things even today. I must admit I do use Whipped Shortening instead of Lard that is called for in some of those recipes! > > But some of the standard breads...simple, and good! > > Laura who is now very tired of baking! > > > > ----- Original Message ----- > From: Shamrock1020@aol.com > To: rbozzay@earthlink.net > Sent: Tuesday, December 23, 2003 9:03 PM > Subject: Baking Powder > > > Laura, > > And, how does one make baking powder? > > Mary > > > ==== MO-STLOUIS-METRO Mailing List ==== > To unsubscribe from this list, email MO-STLOUIS-METRO-L-request@rootsweb.com; in the subject line, put only the word UNSUBSCRIBE with nothing in the message body. You can contact Michelle or Laura at MO-STLOUIS-METRO-admin@rootsweb.com. > >