Cream cf Tartar is an acid obtained from crude tartar, or argol, a substance
deposited on the sides of casks during the fermentation of wine. It is purified
by using charcoal and clay, and crystalized. When cream of tartar unites with the
Ibicarbonate of soda, carbonic acid gas is liberated, and the minute bubbles per-
meate the mass of dough and make it ritse, while the residue forms a salt known as
Rochelle salt. This is a well=known cathartic, but is not harmful in the small
quantities thus formed. The acid and the alkali should, however, be so propor-
tioned as to neutralize each other. They then form what is known as a neutral
salt. If the acid is in excess the salt will be acid, and if the alkali is in excess it
will be alkaline. Experiment shows that 1 level teaspoon of soda is neutralized
by 2 full teaspoons of cream of tartar — that is, by a little more than 2 parts of
cream of tartar to 1 part of soda; and these are the proportions in which they
should be used.
Muriatic acid is sometimes used instead of cream of tartar, and when acted on
by soda it leaves a residue of common salt, which is unobjectionable. It acts so
quickly, however, that it is not adapted to domestic use, as much of the gas will
escape before it performs any work, but it is sometimes used in bakeries.
When sour milk is used, the lactic acid it contains acts on the soda the same as
ttie acid cream of tartar, and so liberates gas. Tlie proportion to use is 1 teaspoon
CAKE 351
of soda to 1 pint of sour milk, or y^ teaspoon to a cup, but it should be remem-
bered that very sour milk contains more acid than that which is just turning, so
that some judgment is needed in guaging the proportions. In recipes where
molasses is used, milk which tastes or smells sour, hut is not thick, can be used as
sweet milk.
Molasses furnishes another acid which answers the same purpose as that of the
sour milk and cream of tartar, acting on the alkaline soda and liberating carbonic
acid gas.
HOW TO MIX CAKE — Probably, as many cakes are wasted
through imiDroper mixing, as by any other cause, unless it is insuffi-
cient beating. In mixing cakes in which butter is used proceed in
the following order:
1. Cream the butter. If it is very cold, warm without melting
it. (For the method of creaming butter, see '' Puddings.")
2. Add the sugar and beat it thoroughly. If a very large
amount is used, part may be beaten into the eggs.
3. Add the seasoning — spices, lemon^juice, flavoring extracts,
etc., as given in each recipe, and incorporate them well with the but-
ter and sugar.
4. Add the beaten yolks of eggs, and beat all well together.
6. Add the milk.
6. Add the flour, which should be already thoroughly mixed
with the baking powder. Stir it in, a little at a time, or add a little
flour and milk alternately, stirring continually, and now heat long
and vigorously to fill it with air and make the cake smooth and
fine-grained.
7. Add the beaten whites of eggs.
8. Add the fruit, if used, which should be already dusted with
Qour. Make fruit cakes a little stiffer with flour than those without
Eruit,
Sift baking powder and cream of tartar into the flour✪ Basic Cake. Usually
the soda is dissolved in the milk or water, but sometimes it is sifted
into the flour.
Page 269 · 1 recipe record on this page
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Cream of Tartar is an acid obtained from crude tartar, or argol, a substance deposited on the sides of casks during the fermentation of wine. It is purified by using charcoal and clay, and crystallized. When cream of tartar unites with the bicarbonate of soda, carbonic acid gas is liberated, and the minute bubbles permeate the mass of dough and make it rise, while the residue forms a salt known as Rochelle salt. This is a well-known cathartic, but is not harmful in the small quantities thus formed. The acid and the alkali should, however, be so proportioned as to neutralize each other. They then form what is known as a neutral salt. If the acid is in excess the salt will be acid, and if the alkali is in excess it will be alkaline. Experiment shows that 1 level teaspoon of soda is neutralized by 2 full teaspoons of cream of tartar — that is, by a little more than 2 parts of cream of tartar to 1 part of soda; and these are the proportions in which they should be used.
Muriatic acid is sometimes used instead of cream of tartar, and when acted on by soda it leaves a residue of common salt, which is unobjectionable. It acts so quickly, however, that it is not adapted to domestic use, as much of the gas will escape before it performs any work, but it is sometimes used in bakeries.
When sour milk is used, the lactic acid it contains acts on the soda the same as ttie acid cream of tartar, and so liberates gas. Tlie proportion to use is 1 teaspoon
of soda to 1 pint of sour milk, or y^ teaspoon to a cup, but it should be remembered that very sour milk contains more acid than that which is just turning, so that some judgment is needed in guaging the proportions. In recipes where molasses is used, milk which tastes or smells sour, hut is not thick, can be used as sweet milk.
Molasses furnishes another acid which answers the same purpose as that of the sour milk and cream of tartar, acting on the alkaline soda and liberating carbonic acid gas.
HOW TO MIX CAKE — Probably, as many cakes are wasted through imiDroper mixing, as by any other cause, unless it is insufficient beating. In mixing cakes in which butter is used proceed in the following order:
1. Cream the butter. If it is very cold, warm without melting it. (For the method of creaming butter, see '' Puddings.")
2. Add the sugar and beat it thoroughly. If a very large amount is used, part may be beaten into the eggs.
3. Add the seasoning — spices, lemon^juice, flavoring extracts, etc., as given in each recipe, and incorporate them well with the butter and sugar.
4. Add the beaten yolks of eggs, and beat all well together. 6. Add the milk.
6. Add the flour, which should be already thoroughly mixed with the baking powder. Stir it in, a little at a time, or add a little flour and milk alternately, stirring continually, and now heat long and vigorously to fill it with air and make the cake smooth and fine-grained.
7. Add the beaten whites of eggs.
8. Add the fruit, if used, which should be already dusted with Qour. Make fruit cakes a little stiffer with flour than those without Eruit,
Sift baking powder and cream of tartar into the flour. Usually the soda is dissolved in the milk or water, but sometimes it is sifted into the flour.
Records on this page
Basic Cake