_Methods of making batters light._--Batters are made light by beating
air into them, by adding eggs into which air has been beaten, or by
entangling gas in the batter. Gas is secured by using soda and sour milk
in a batter (one teaspoon of soda to one pint of sour milk), or soda
with molasses (one teaspoon of soda to one cup of molasses), or soda
with cream of tartar (one teaspoon of soda with two slightly rounding
teaspoons of cream of tartar). The soda should be mixed well with the
other dry ingredients, then the sour milk or molasses added, the whole
beaten up quickly, and baked at once.
Baking-powder is a preparation containing soda and cream of tartar, and
may be used in place of soda if sweet milk is used. Two level
teaspoonfuls of baking-powder should be used with one cup of flour.