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Cream of Tartar
 Cream of Tartar is a natural by-product of wine making. Many cooks often use the white powder as a thickening and leavening agent in baking recipes and to add a creamy texture to their desserts, frostings, souffl?s, and meringue toppings.Cream of Tartar is used as a commercial ingredient in a number of soft drinks and baked goods. In the home kitchen though, it's a truly indispensable ingredient, for everything from making sauces to biscuits to keeping your copper cookware clean & shiny.Cream of Tartar is favored by bakers for stabilizing and increasing the volume of egg whites and for making baking powder (combine 1/2 tsp. cream of tartar with 1/3 tsp. baking soda and 1/4 teaspoon cornstarch. Makes 1 tsp.) Try this simple recipe fordelicious Cream Of Tartar Cookies (www.cooks.com): Combine 1 cup shortening, 1/2 cup sugar water, 1 egg, 2 tsp. cream of tartar, 1 tsp. soda, 1 tsp. Vanilla, 2 cups flour and 1 tsp. salt. Make into balls and roll in white sugar. Bake at 350 degrees.
Common use: Thickens sauces; ingredient in cookies, biscuits, candy, and cakes; stabilize delicate recipes such as souffles, frosting, meringue toppings and other egg white recipes; makes baking powder; makes craft dough; cleans & shines copper cookware (paste).
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