The flavour is greatly improved. Cooking increases our range and variety
of food. The civilised races use it to excess and over-season their
dishes, favouring over-eating.

If baking powders are used they should only be of the best makes. They
should be composed of sodium bicarbonate and tartaric acid, in such
correct proportions that upon the addition of water only sodium tartrate
and carbon dioxide (carbonic acid) should result. Some powders contain an
excess of sodium bicarbonate. Self-raising flours should be avoided. They
are commonly composed of--in addition to sodium bicarbonate--acid calcium
phosphate, calcium superphosphate and calcium sulphate. Common baking
powders often consist of the same ingredients, and sometimes also of
magnesia and alum. These are often made and sold by ignorant men, whose
sole object is to make money. Calcium superphosphate and acid calcium
phosphate very frequently contain arsenic, and as the cheap commercial
qualities are often used there is danger in this direction. A good formula
for baking powder is, tartaric acid 8 ozs., sodium bicarbonate 9 ozs.,
rice flour 10 to 20 ozs. The last is added to baking powders to improve
the keeping quality and to add bulk. The ingredients must be first
carefully dried, the sodium bicarbonate at not too high a temperature or
it decomposes, and then thoroughly mixed; this must be preserved in well
closed and dry bottles. Another formula, which is slow rising and well
adapted for pastry, is sodium bicarbonate 4 ozs., cream of tartar 9 ozs.,
rice flour about 14 ozs. Custard powders consist of starch, colouring and
flavouring. Egg powders are similar to baking powders but contain yellow
colouring. Little objection can be taken to them if they are coloured with
saffron; turmeric would do if it were not that it gives a slightly
unpleasant taste. Artificial colouring matters or coal tar derivatives are
much used, several of these are distinctly poisonous.