From Ngaire’s journal, 23rd June 1960
Went to town and shopped. Bought ‘Mysterie’ stockings for Carol as they wear better than the Australian ones.”
I grew up certain in the knowledge that, while Australia was a very nice place with excellent shops, New Zealand-made products were vastly superior. This applied particularly to baking powder. No visiting relative every crossed the Tasman without several boxes of New Zealand-made white powder stashed in their suitcase. They were innocent times.
I still use Edmond’s Baking Powder (couriered by friends and relatives) and am as biased as my grandmother and mother. It always works, comes in great packaging and has no metallic after-taste.
Like Ngaire, I don’t use self-raising flour either — instead I add a teaspoon of baking powder to every cup of plain flour.
Edmonds baking powder is available in Australia from various online stores, including the Kiwi Shop. Alternatively, if you’re really keen, you can make your own (but you really should use Edmonds ingredients).
1 lb (450 gms) Cream of Tartar
1/2 lb (225 gms) Baking Soda
2 tbsp flour
Sift 5 times and store in an airtight container.