The Superior times. [volume] (Superior, Wis.) 1870-1912, 1893-08-19

i 1t is we'll to sound q note Of warning
IN this direction or the change from the
Objectionable yeast to an impure baking
t powder Will be case of jumping from
the frying pan into the fire.
The best baking powder made IS, as
shown by ANALYSIS, the "ROval." 1t
contains absolutely nothing but cream
of tartar and coda, refined to a chemical
purity, which when combined under
the influence Of heat and moisture pro-
dUce carbonic acid gas, and having done
this. disappear. Its leavening strength
has been found superior to other bak-
my powders, and as far as | know, it is
the only powder which will raise large
bread perfectly. Its use avoids the
long period during which the yeast
made dough must stand in order that
the starch may fcrment and there is
also no kneading necessary.
The two materials used in the
Royal, cream Of tartar and soda,
are perfectly harmless even when
eaten. But they are combined in ex-
act compromising weights, so that when
+ chemical action begins between them
they practically disappear, the sub
stance of both having been taken up to
form the carbonic acid Gas. More than
this. the proper method of using the
powder inSurcs the most thorough mix
ing with the flour. The proper quanti-
/ " being taken, it is mixed with the
flour and stirred around in it. The
mixture is then siftcd several times and
this lnsurcs that in every part of the
flour there shall be a few particles of
the powder. The salt and milk or wa
ter being added, the dough is made up
aS quickly as possible and moulded into
the IOdycS.
These are placed in the oven and
baked. But the very moment the
warmth and moisture attack the mixture
Of cream OF tartar and soda, these two
ingredients chemically combine and
CarhunlC acid or lcaVenlng gas is evolved.
The consequence may be seen at a
glance, the bread is raised during the
time ii is baking in the oven, and this is
the most perfect Of all conceivable meth
ot7 of raising it.
Here, then, there is no chance for
germs of disease to get into the dough
and thence into the stomach; more than
that the bread iS necessarily as sweet as
possible, there having been no time dur
ing which it could sour. This involves
the fact that the bread 50 made will keep
longer, az it Is less likely to be contami-
mated by the germs that affect the sour
ing process.
1t Will be strange if the crowds of
visitors to the Worlds Fair do not
greatly increase the number Of con
lagious diseases, which we will have to
treat. Under these circumstances is it
not folly of folics to open a single
channel through which these germs
may reach us? Is it not the part Of
wisdom to watch with the greatest care
all that We eat and drink, and to see
that none but the safest and best meth
ODDS are employed in the preparation of
our food TO me it seems as though
there could be but one answer to qUcS-
tons like these
have shown the danger of using the
yeast raised bread. and with this have
shown how that danger may be avoided
The ounce of prevention which III this
case is neither difficult nor expensive is
certainly worth many pounds Of cure,
and the best thing about it is that it
NAV be relied on almost absolutely.
Those who eat bread or biscuits or rolls
made at home with Royal baking pow
der may be sure they have absolutely