The weekly Floridian. [volume] (Tallahassee, Fla.) 1867-19??, 1883-12-11
The Cooks Dilelmm u i.

1.-TWO teaspoonfuls of cream of tartar and on,
Of soda to a quart Of -four" was formerly ihe
standing direction in every kitchen for making
light biscuit, cake, etc 1t has been found of late
that the old rule won't work. double this quantity
Of cream of tartar being frequently required to
produce the former result, and even then, owing
to the great variation in strength Of the. bes:
cream of tartar that can he purchased ut the
stores, uniform results no longer be depended
upon in its use.
The cause of this inferiority OF modern cream
of tartar is explained by the Massachusetts Stats
Board of Health and also by the New York
State Board OF Health, which, in a recent cx
animation of 81 samples of cream OF tartar
claimed by dealers to be OF the best qualify
found them adulterated with alum, terra alba,
phosphate of calcium etc, from 3 to SO per gent.
Five samples were adulteraed with terra alpa to
such extent that they were really terra ALBA
with little cream of tartar added. In the SODA
examined, from IL per cent. ct carbonate oil lime
to 25 per cent. of ground gypsum were k1lnd
or course il is impossible Ia produce l;gtt or
Wholesome Dread with such stuff as tins lor IL
leavening material and The best cooks if relying
up"a us .is', mast frequently Tail in their work
The old formula. therefore, no longer 10 h,, re-
lied upon. must give way Ia new methods.
Science fortunately, comes To the aid Of The
cook i'll this dilemma with the ever ready b:;ling
powder; but here again The greatest care il ne
ccsSary IN selecting baking powder, Ia avoid
one that may not only spoil the work Of the
cook, but will make the cookery produced ass IT.
strument OF danger Ia the health. Most nt the
baking powders and bread preparations of the
market are made either from the very cream OF
tartar above described from alum which is poi
son, or from phosphates derived by disgusting
processes from the solution of old bones in. sui
phuric ncid, and hence their use is attended with
the same Inconvenience and dangerous results
that follow the use of aduterated cream of TAR
tar. The only way To overcome these difficult
ties would seem to be in The selection of O bak-
ing powder OF u thoroughly well esabsledlrt rep
utation, whose absolute purity, wholesomesness
been confirmed beyond contravenlon. The
Royal Baking Powder meets this want l;s4re
nearly Than any other, and has been recon-
mended by the Government chemist as the rnost
acceptable and perfect substitute for the old
fashioned cream of tartar and soda II is un-
doubleday pure, and its merits have given IL a
sale probably equaling that of all other baking
powders combined. It's manufacturers have an
advantage over all Others in possessing facilities
for obtaining pure materials. They refine tpeir
cream Of tartar direct from the imported GUIDE
grape acid by means of patented processes Eek
clusively their OVID, by which the cream OF tar
tar is rendered absolutely pure and uniform in
strength. In addition 10 this, they employ
number of expert chemists who thoroughly TEST
every pound Of ingredient used, and admit, 90
material into the Royal Baking Powder com
pound until they have demonstrated it chepi-
cally pure. AS consequence, the action ffhis
powder Is always uniform, as well as Of the high
est degree OF power, and never fails to prodnce
light, sweet, wholesome and palatable bread,
biscuit or cake With its universal market, and
the great magnitude of its sales, this compsny
finds It 10 its interests to adopt these extraotdi-
nary methods, which no baking powder maker
whose market is limited to single State or 10
cality can afford. "