1. Spices are always best sifted into the flour.

2. Soda, ammonia or potash should always be first dissolved in water or milk

3. Always use the softest winter wheat flour. Some mill make a specialty of such flour.

4. If you have very light colored molasses (New Orleans), always add part Porto Rico or sugar color.

5. The quality of molasses is best tried by stirring up a little of it with a pinch of soda. If the molasses raises up at once and foams, and looks brown, and smells all right, it is good. If it looks green when mixed, it is generally of poor quality and will smell like soap.