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The Iowa Homemaker

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"I'm forever blowing bubbles..." gloats the can of baking powder as it watches from the shelf while Madame mixed up a cake, sure that it will soon be getting all puffed up in the comfortable heat of the oven. And now, if we are honest with ourselves, we will put aside our "know it all" attitude and ask-just what is it about baking powder that raises our cakes? Why do some powders raise them more than others? Why does much stirring affect some powders and not others? Why do we like the taste given by some and dislike that produced by others? And just how and when should we put the baking powder into the cake mixture?

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