Baking powder may be used instead of yeast in making all kinds of
bread, cake, teacakes, &c., and for biscuits and pastry, either
without or in combination with butter, suet, &c. Bread, &c., made with
baking powder is never placed before the fire to rise as when made
with yeast, but the dough may be shaped and put into the oven as soon
as it is made. The chief points to bear in remembrance are that in
making bread two teaspoonfuls of baking powder should be used to every
pound of flour, but for pastry, cakes, buns, &c., three teaspoonfuls
should be used. The ingredients should always be thoroughly
incorporated by mixing; the tins on which or in which the dough is
placed to bake should be well floured, and not greased; and the oven
should always be very hot, so that the baking may be effected as
rapidly as possible.