The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1883-10-03
The Cooks Dilemma.

Two teaspoonfnls of cream OF tartar and
one Of soda to a quart of fl1ur" was formerly
the standing direction in every kitchen for
making light biscuit, cake, etc. It has been
found of late that the old rule won't work,
double this quantity Of cream of tartar being
frequently reqnired to produce the former re-
suit, and even then. owing to the great varia-
ton in strength Of the best cream OF tartar that
can be purchased at the stores uniform re-
suits can no longer be depended upon in
its use.
The cause of this inferiori'y of modern
cream Of tartar IL explained by the Massac hu-
aetts State Board Of Health. and also bv the
New York State Board OF Health which. In
recent examination OF twenty seven samples of
cream OF tartar, claimed by dealers tn he of the
best quality, found them adulterated with
alum, terra alba, phosphate Of calcium, etc :,
from three to ninety-three per cent Five
samples were adulterated with terra alba to
such an extent that they were really terra
alba with little cream OF tartar added In
the soda examined. from seventeen per cent of
carbonate OF lime to twenty. five per cent of
ground gypsum we're found. OF course 1t il
impossible to nroduce light or wholesome bread
with such stuff IA this for leavening mate
rial, and the best cooks, II relying npon its use
must frequently fail In their work The old
formula therefore, no longer to be relied upon,
must give way to new methods.
Science, fortunately, comes to the aid of the
ing powder; but here again the greatest care
is necessary in selecting baking powder, to
avoid one that may not only spoil the work of
the cook but will make the cookery prodnced
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 IL poison, or from phosphates derived
by disgusting processes from the solution of
old bones in sulphuric acid, and hence their
use ia attended with the same Inconvenience
and dangerous results that follow the use of
adu'terated cream nj tartar. The only way to
overcome these difficulties would seem to be
in the selection Of a baking powder OF thor
oughly well-established reputation, whose alb
solute purity. whoesomeness, and effective
power as leavening agent have been con-
firmed beyond contraventioh. The Royal
Baking Powder meets this want more nearly
than any other and has been recommended by
the government chemist IA the most accept
able and perfect substitute for the old-fashioned
cream OF tartar and soda II IL undoubtedly
pure, and its merits have given II a sale prob
ably equaling that OF all other baking powders
combined. Its manufacturers have An advan-
tage over all others in possessing facilities for
obtaining pure materials. They refine their
cream of tartar direct from the imported crnde
grape acid by means Of patented processes, ex-
clusively their own, by which the cream Of tar
tar Ia rendered absolutely pure and uniform in
strength. In addition to this, they employ a
number OF expert chemists who thoroughly
test every pound Of ingredient used. and ad-
NIT no material into the Royal Baking Powder
compound until they have demonstrated II
chemically pure Az a consequence the action
| of this rowder Ia always uniform, az we'll az OF
the highest degree OF power, and never fails TO
produce light, sweet, wholesome and palatable
bread biscuit or cake. With its universal
market, and the great magnitude OF its sales,
this company finds it to its interests to adopt
these extraordinary methods, which no baking
powder maker, whose market Is limited to q
single state or locality, can afford.