Yeast Powders
Get two ounces of bicarbonate of soda, and one ounce of tartaric acid. Divide the soda into equal portions, about a level tea-spoonful in each, and the tartaric acid into level salt-spoonfuls. By level we mean that the article is not to be heaped in the least, not rising above the edge of the spoon. Cut some papers of regular and sufficient size, and fold them nicely. Put the soda into white papers, and the tartaric acid into blue papers. Place an equal number of each in a little square or oblong box, standing up the papers on their folded edges. Dissolve them in two separate cups, in as much tepid water as will cover the powder. They must be entirely melted before using. Stir in the soda at the beginning, and the tartaric acid at the conclusion of the batter or cake mixture.
We do not approve of the introduction of these substances into cakes. They give a sort of factitious lightness very different from that honestly produced by a liberal allowance of egg and butter, genuine yeast, and good beating and stirring—but they destroy the taste of the seasoning, and are certain destruction to the taste of lemon, orange, strawberry, pine-apple, and every kind of fruit flavoring. The justly celebrated Mrs. Goodfellow never used any of them in her school, and the articles made there by her pupils, (of whom the author was one) were such as no money can purchase in the present times. Any confectioner who would faithfully revive them could make a fortune by doing so.
The present introduction of hartshorn into bread and cakes is an abomination, rendering the articles equally unpalatable and unwholesome. Cannot the use of hartshorn in food be put down? Which of our American doctors will write a book on “culinary poisons.”