>
>
> Cream of Tartar and baking soda should remain fresh, as long as they are
> not damp or caked. Probably OK, even if you have to re-powder them.
>
> Baking powder will lose its raising power, if it absorbs any moisture. You
> should be able to test it my dropping a quarter teaspoonful into some
> water. If it fizzes and leaves litte residue, it's fine.
> Dave

Thank you :-) I knew one could be tested with the water, but didn't
remember which.

Bobbett