Exerpt from the Modern Priscilla Cook Book, 1924

QUICK BREADS
The chief difference between quick breads and yeast breads is in the leavening agent. Quick breads are made light by a gas liberated through the chemical action of an acid on an alkali, or by the in¬corporation of air into the batter or dough. The action of these forms of leavening is much more rapid than that of yeast, making it possible to prepare the breads very quickly and easily.
Baking powder is the leavening agent most commonly used in quick breads. It is a combination of sodium bicarbonate (ordinary baking soda) and some form of acid, with a filler of starch to prevent the ingredients from absorbing moisture and acting on each other during storage in the can.
There are three types of baking powder — cream of tartar, phosphate, and alum. The name is derived in each case from the acid used in the powder. Much has been said against each variety but in the quantities in which they are used there is no possible harm in any one of them. Choice should be made according to price and action. Cream of tartar powders are less readily soluble than the others and so contain less filler. Phosphate powders act rapidly. With the alum powders the action is slower and so gas is developed more continuously.
It is possible for the housekeeper to make her own baking powder by mixing two parts of cream of tartar with one of soda, but it is not advisable except as an emergency measure. The commercially pre¬pared products are combined with laboratory precision and are far more dependable.
All cooks are familiar with the use of soda with sour milk or molasses for leavening purposes. The principle is the same as that of baking powder, that is the action of soda and an acid to produce a gas. It is impossible to be absolutely accurate in the use of this form of measuring, because the degree of acidity in sour milk and molasses is variable. The general rule is to use half a teaspoonful to each cup of molasses.
When air is used as a leavening agent it is incorporated into the mixture by beating the batter directly, or by adding eggs which have already been beaten.
The proportion of liquid to flour in quick breads depends chiefly upon the method of baking.
For breads which are baked in loaves, and for biscuits that must retain their shape in baking, a soft dough is used. This is a mixture containing approximately three cups of flour to one of liquid.
A thick batter—a mixture containing from one and a half to two and a half cups of flour to every cup of liquid—is used for muffins and drop biscuits.
Hot breads which are cooked in thin sheets like griddle cakes and waffles require a thin batter, made with practically equal parts of liquid and flour. Popovers, also, are made with a thin batter.
Slight variations will have to be made in these general proportions, depending upon the other ingredients used. A batter or dough con¬taining sugar, shortening, nuts, or fruit requires more flour than one less rich. Differences in the thickening powers of flour must also be considered.

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