Cream of Tartar Cheap

Cream of Tartar

Cream of tartar is a byproduct of the wine industry. It is potassium acid
tartrate and has an indefinite shelf life.

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  Use in baking to stabilize egg whites. When mixed in the ratio of 1 tsp
  of Cream of Tartar to 1 cup of Egg White (or 1 8 teaspoon to one Egg White)
  it is said to be virtually impossible to dry out by overbeating. Also
  used as an interfering agent in sugar syrups for making caramel, to inhibit
  crystallization. Also used to thicken sauces such as plum sauces.
  

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