As readers of this column are aware, I try to write not only about topical organic gardening, but also about subjects which, albeit arcane, are of interest to those who prepare and consume this organic bounty.

Back in the days of our grandparents, or even before, there were many recipes written down on envelopes or index cards that were passed down to the cooks of today. These recipes, though wonderful for their time, are now filed away and seldom used. Part of the reason for this is that they contain outdated measurements and quantities, and products which are no longer in existence.

When we dust off some of these old recipes to try them again because we remember how good they were when grandma made them, we find that they just don’t work and are not as tasty as we remember them. A lot of the problem could be the cookbook measurements of then as opposed to what they are now.

In years past, it was accepted practice that there were four teaspoons to one tablespoon. It is now common usage that there are three teaspoons to one tablespoon. To compound the problem when the old time cooks measured, they always “rounded” teaspoons or tablespoons when measuring dry ingredients. This meant that you loaded the spoon until it flowed off the sides. “Heaping” meant as much of a dry measure as could be piled on a spoon before falling off.

A “dessert spoon” was equivalent to half a tablespoon. That means it was the equivalent of two teaspoons when four teaspoons equaled one tablespoon. A “saltspoon” contained an eighth of a teaspoon. We would now call this a dash or a pinch.

When trying to bring an old recipe up-to-date, leavening is quite often the problem that requires the most work. If baking powder is mentioned in the old recipes you may want to reduce the amount by 1/2 to 1/3 because modern baking powder is ‘double acting’, and raises 2 to 3 times as much as the old versions.

There are three types of baking power, cream of tartar, phosphate and alum - so named from the form of acid used in them. If you are baking and run out of baking powder, make your own by mixing 2 tsp. cream of tarter; 1 tsp. baking soda and 1 tsp. cornstarch. Store unused about in a tightly sealed jar to prevent moisture intrusion.

Baking powder is the leavening agent most commonly used in quick breads. These breads are baked immediately after mixing, with the rising taking place during the cooking process. Some quick bread types include: Muffins, biscuits, popovers, waffles and griddle cakes.

Baking powder is no more than a combination of sodium bicarbonate (baking soda) with an acid. When heat and moisture are supplied during cooking, the two ingredients react to form carbon dioxide gas which bubbles up throughout the mixture, making it lighter. During the manufacture of baking powder, a filler-cornstarch is added to keep the ingredients from absorbing moisture and reacting in the can.

Baking soda may be substituted for baking powder in any recipe in which an acid is already present. One half teaspoon soda to one cup thick sour milk is equal in rising to two teaspoons baking powder.

Homemade Scones

2 cups flour; 3 tsp. baking powder; 1 tsp. salt; 2 tbl sugar; 2 tbl. shortening, 2 eggs; 1/3 cup milk. Sift together dry (first four) ingredients. Cut in the shortening; add well beaten eggs mixed with milk. Roll out 3/4” thick-dust with sugar and cinnamon. Cut into squares. Bake appx. 20 min. at 400 degrees.

Pat Biggerstaff is the gardening columnist for the Daily News. She lives in Middlesboro. To comment or suggest topics for future columns, e-mail editor@middlesborodailynews.com.