Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1883-10-05
The Cooks Diem ma.

Two teaspoonfuls of cream of tartar and
one of soda TO Il quart of flour" 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 10 produce the former
result, and even then, owing to the great var
iation in strength of the best cream of tartar
that can be purchased at the stores, uniform
results can no longer BE- depended upon In its
use.
The cause Of this inferiority of modern
cream of tartar is explained by the Massa-
chusetts State board of health, and also by
the New York State board of health, which,
III recent examination of 81 samples Of
cream of tartar, claimed by dealers to be of
the best quality, found them adulterated
with alum, terra alba, phosphate of calcium,
etc, from 8 to 03 per cent Five samples
were adulterated with terra alba TO such an
extent that they were really terra alba with o
little cream of tartar added. In the soda ex-
amlned, from l per cent of carbonate Of
lime to % per cent OF ground gypsum were
found. OF course it is impossible to produce
light or wholesome bro ad with such stuff as this
for leaveninC material, and the best cooks,
ii relying upon its use, must frequently fail
in their work. The old formula, therefore,
no longer to he relied upon, must give way
| to new methods.
| Science, fortunately, comes TO the aid Of
the COOK IN this dilemma with the ever-ready
baking powder but here again the greatest
| care is necessary in selecting baking pow
der 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 baking powders and
bread preparations of the market are made
either from the very cream Of tartar above
described, from alum, which is poison, OF
from phosphates derived by disgusting pro.
cesscs from the solution OF old bones in sul-
phuric acid, and hence their use is attended
with the same inconvenience and dangerous
results that follow the use of adulterateti
cream of tartar. The only way to overcome
these difficulties would seem to BIZ in the sc.
lection of u baking powder OF a thoroughly
well established reputation, whose absolute
purity, wholesomencss, and effective power
as a leaveniDg agent have been confirmed be-
You'd contravention. The Royal Baking
Powder meets this want more near.
ly than any other, and has been re.
commended by the Government chemist a,
the most acceptable and perfect substitute foi
the od-fashioned cream of tartar and soda
1t is undoubtedly pure, and its merits have
given it sale probably equaling that of all
other baking powders combined. Its manu-
facturers have an advantage over ali others in
possessing facilities for obtaining pure mater
ials. They refine their cream of tartar direct
from the imported crude grape acid by means
of patented processes, exclusively their own,
by which the cieam of tartar is rendered ab
solulely pure and uniform in strength. Ii
addition TO this they employ number Of
expert chemists who thoroughly test every
pound o: ingredient used, and admit nc
material into the Royal Baking Powder com
pound until they have demonstrated it chem.
icaly pure. AS consequence, the action Of
this powder is always uniform. as well as Of
the highest degree OF powder, and never fail
to produce light, sweet, wholesome and pal
atable bread biscuit or cake. With its uni
versal market, and the great magnitude of it
sales, this company finds it to its interests T.
adopt these extraordinary methods, which n
baking powder maker whose market is lin,
, tied to single State or locality can afford.