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LIGHT PASTRY
To ensure pastry being light and digestible, it is better to use the yolk of an agg, and one tablespoonful of lemon juice instead of baking powder. The yolk of an egg contains mineral matter, which takes the place of the .soda in the baking powder, and the lemon juice that of trataric acid. The pastry can stand for a time without baking, whereas pastry with baking powder must go into the oven as quickly as possible.
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https://paperspast.natlib.govt.nz/newspapers/KWE19141211.2.23.4
Bibliographic details
Kaipara and Waitemata Echo, 11 December 1914, Page 3
Word Count
79LIGHT PASTRY Kaipara and Waitemata Echo, 11 December 1914, Page 3
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