Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1883-08-21
TIE COOKS DILEMMA.

1.-TWO LsaSpoonful- of cream OF tartar
| and one OF soda 10 a quart OF Hour" was
formerly the standing direction in every
kitchen for making light biscuit, cake, etc.
II has been found OF late that the old rule
won't work. double this quantity Of cream
Of tartar being frequently required u pro-
iuce the former result. ana even then,
| OWING to the great variation In strength
OF the best cream OF tartar that can b,
purchased NJ the stores, uniform results
can no longer be- depended upon in its use.
The cause of this interiorlty OF modern
cream of tartar l. explained by the MlsSa-
chuSetts State Board OF Health, and also
w the New York State Board Of Health.
which. In recent examination Of - sam
plies OF cream of tartar, clsimed by dealers
10 BE- of the best quality. found them adult.
terated with alum, terra alba, Sphats at
calcium, ETC., from 3 to % per cent. Five
| samples were adulterated with terra alba
20 such AN extent that they were really
| terra alba with q little cream OF tartar
added. In the soda examined, from | ! per
cent. Of carbonate OF lime tO - per cent.
of ground gypsum were found. Ofcour>c
it is impossible 10 produce light or whole
some bread with such -tuT a. this for a
Ieaveuiug material, and the best cooks, II
relying upon It's use must Frequently fail
IN their work. The old formula, therefore,
no longer To he relied upon, must give way
10 new methods.
Science, fortunately, comes 10 the aid OF
the cook in this dilemma with the ever
ready baking powder; but here again the
greatest care Is necessary in selecting a
baking powder, to avoid one that may not
only spoil the work OF the cook but will
make the cookery produced an instrument
OF danger To the health. Most OF the bak-
ing powders aud bread preparations of the
market are made either from the very
cream of tartar above described, from
alum, which Is poison, or from phos pilates
derived by disgusting processes from the
solution Of old bones in sulphuric acid, and
hence their use j. attended with the same
Inconvenience and dangerous results that
follow the use OF adulterated cream of tar
tar. The only way TO overcome these diff
hcuties would seem 10 be In the selection
Of baking powder OF thoroughly well
established reputation, whose absolute pur-
itv, whOlesomeuess, and effective power a
4 leavening agent have been confirmed be-
voud contrayention. The ROYAL Baking
Powder meets this want more nearly than
any other, and has been recommended by
the Government chemist a the most ac-
ceptable and perfect substitute for the old
fashioned cream OF tartar aud soda. IL is
is undoubtedly pure, and its merits have
given II sale probably equalng that OF
all other baking powders combined. Its
manufacturers have an advantage over all
others In possessing facilities for obtaining
pure materials. They refine their cream
OF tartar direct from the imported crude
grape acid by means OF patented processes,
exclusively their own, by which the cream
of tartar is rendered absolutely pure and
uniform in strength. In addition % this,
they employ number OF expert chemist,
who thoroughly test every pound of ingre-
dent used, and admit no material into the
Royal Baking Powder compound until they
have demonstrated IL chemically pure. As
8 consequence, the action OF this powder
Is always uniform, as well as of the high
est degree OF power, and never falls 10
produce light, sweet, wholesome and pal
atable bread, biscuit or cake. With its
market, and the great magnitude
Of its sales, this company finds it to its in.
terests TO adopt these extraordinary meth
DDS, which no baking powder maker whose
market is limited TO single State or To-
IL. n