The Portland daily press. [volume] (Portland, Me.) 1862-1921, 1886-12-17

use. the acid and alkali are combined in
exact proportions to produce definite results,
or to render the largest amount of leaven-
ing gas and leave nothing more than neu-
cream of tartar and soda are bought
separately and mixed in the kitchen, for it
will always occur where this is done that
one or the other of these substances will
predominant, making tne 1000 yellow,
heavy, bitter and unwhoesome. Besides,
the cream of tartar which can be procured
by the housekeeper Is mostly adulterated,,
adding to the uncertainty OF the results of
the EMBELLISHMENTS of the food. All these
difficulties are avoided in the use of pure,
properly-made baking powder"
will baking powders keep How long
will they hold their strength"
IF properly made, until used. A perfect
baking powder must combine superlatlye
strength with power to retain it indefinitely.
Baking powders generally are robbed of the
necessary preserving agent in order to give
present strength, or else have their efficiency
largely destroyed by the addition of large
quantities of flour to prevent premature de-
composition. The method by which both
these qualities are retained in the highest
degree produces the perfect article, and this
believe is fully accomplished in the Royal
baking powder. have seen the analysis of
a baking powder which showed n per cent.
OF Rochelle salts. The baking powder was
no. fresh, and because Of the Improper man
ner In which it had been made the ingre-
dents had combined, forming the purgative
salt: give this as an Illustration Of those
baking powders whose keeping qualities are
sacrificed to present strength How to get
both strength and keeping quality is the Sc
cret OF baking powder success"
Doctor what about ammonia in baking
powder?"
''Scsqui-carbonate of ammonia is some
times used In the higher class Of baking
| powders"
is it injurious or Objectionable"
Nonsense! Quite the contrary. 1t has
been used for generations in the finest food
1t is a very volatile agent. Heat entirely
envolves it into gas, leaving no residuum
Were II used In sufficient quantity to do the
entire work OF aeration, am inclined to be-
lieye it would be the acme of leayening
| agents. Some of the highest authorities. as
Hassall, recommend its exclusive use for
this purpose in preference to yeast or other
kinds OF leayen. 1t is universally admitted
TO DC wholesome and valuable agent, and
| no chemist OF reputation will class it other
wise. have become indignant when have
| read the silly charges that have frequently
been made through ignorance or otherwise
| against it."
Then those manufacturers who advertise
| that their powder does not contain it,
Confess that their powder lacks a most
useful, wholesome and excellent Ingredient"
But they say its origin is filthyY'
Its origin and method of preparation are
no more filthy than are the origin and pre-
| paration of bread. All this talk about am
monia in baking powder and its filthy origin
| IS the yeriest rubbish. A man disgraces
| himself when he lends himself to any such
statements. 1t is particularly unfair for
baking powder manufacturers to seek to
pervert the truth, or prejudice the ignora Mt
| or unwary by statements that it IS either
harmful or dirty. Ammonia exists in the
| very air, we breathe, and is largely present
| In nature as wholesome substance"