---------- Recipe via Meal-Master (tm) v8.05
       Yield: 1 Servings
       2    Measure cream of tarter
       1    Measure baking soda
   Mix together and use immediately. If you want to mix ahead of time and
   store no longer than one month, add
         1    measure cornstarch
   Note:  I use teaspoons for measure amount, but it really depends on how
   much you need. The cornstarch 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 Redcz@aol.com 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, TXFT40A@Prodigy.com using