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Tonight, we\u2019ll read from \u201cThe New Royal Cook Book by Royal Baking Powder Co.\u201d published in 1920.\n\nWhen the first truly American cookbook was published in 1792, the recipes included used three possible types of leavening: baker's yeast, emptins (from the leavings of brewing beer), and pearlash.\nThe effectiveness of such leavenings varied widely. At that time, reliable commercial products were not available.\nThe creation of shelf-stable chemical combinations of sodium bicarbonate and cream of tartar is seen as marking the true introduction of baking powder later in the 1800s. Although cooks had used both sodium bicarbonate and cream of tartar previously in recipes, they had to purchase the ingredients individually from chemists and store them separately to prevent them from reacting prematurely.\n\nRegardless of the expiration date, the effectiveness can be tested by placing a teaspoon of the powder into a small container of hot water. If it bubbles vigorously, it is still active and usable.\n\n\u2014 read by N \u2014\nSign up for Snoozecast+ to get expanded, ad-free access by going to\xa0snoozecast.com/plus!\nLearn more about your ad choices. Visit megaphone.fm/adchoices