The Lafayette gazette. [volume] (Lafayette, La.) 1893-1921, 1893-09-23

1t is we'll to sound q note OF warning
in this direction or the change from
the Objectionable yeast to an impure
baking powder will be q case of jump
ing from the frying pan into the fire.
The best baking powder made is, Is
shown by analysis, the Royal It
contains absolutely nothing but cream
of tartar and soda, refined to chem
ical purity, which when combined un-
der the influence of heat and moisture
produce carbonic acid gas. and having
done this, disappear. It's leavenlng
strength has been found superior to
other baking powders, and as far as
know, it is the only powder which Will
raise large bread perfectly. It's use
avoids the long period during which
the yeast made dough must stand IN
order that the starch may ferment and
there is also no lzneadinG necessary.
The two materials used in the Royal,
cream of tartar and soda, are perfectly
| harmless even when eaten. But they
| arc combined in exact compromising
| weights, so that when chemical actlon
| begins between them they practically
| disappear, the substance of both hav-
| ing been taken up to form the carbonic
Lacid gas. More than this, the proper
| me thod of using the powder insures
the most thorough mixing with tho
flour. The proper quantity being
taken. it is mixed with the flour and
! stirred around in it. The mixture is
! then sifted several times and this in
sures that in every part OF the hour
| there shall be few particles OF the
| powder The salt and milk or water
| being added. the dough is made up az
quickly as possible and moulded into
the loaves.
These are placed in the oven and
| baked. But the very moment the
| warmth and moisture attack the NIX
ture of cream of tartar and soda, these
nina
and carbonic acid .cavening gas Is
evolved. The consequence may be
seen at a glance, the bread is raised
during the time it is baking in the
oven, and this is the most perfect OF
all conceivable methods 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 during which it could sour:
This involves the fact that the bread
SO made will keep longer. as 1T is less
likely to be contaminated by the germs
2 that affect the souring process.
, It will be strange if the crowds OF
l visitors to the worlds fair do not great
l ly increase the number OF contagious
1 disease, which we will have to treat.
, Under these circumstances is it not
folly of follies to open a single chan
s mel through which these germs may
reach us? Is it not the part of wisdom
t to watch with the greatest care all
y that we eat and drink. and to see tina,
; none but the safest and best methods
' arc employed in the preparation of ou1
, | food? To me it seems as though there
Y could be but one answer to question:
f like these.
V have shown the danger OF uslnf
G the Yeast raised bread, and with this
T. have shown how that danger may b.
f avoided. The ounce of prevention
u which in this case is neither diff
f. ticult nor expensive is certain
c ly worth many pounds OF cure
> and the best thing about 1t l
- that it may be relied on almost absc
h lutcly. Those who during the comm
q summer eat bread or biscuits or roll