Baxter Springs news. [volume] (Baxter Springs, Kan.) 1882-1919, 1893-08-19

have one which Will give us, nrst, me-
chanical results equally rs good, that
is, that will produce minute bubbles OF
carbonic acid gas throughout the mass
of dough. Now it is in no way dith-
cult to produce carbonic acid gas chem
ically, but when we are working at
bread we must use such chemicals as
IRE perfectly healthful. Fortunately
these are not hard to find.
The evils which attend the yeast
made bread arc obviated by the use OF
I properly made. pure and wholesome
baking powder in lieu Of yeast. Bak-
ing powders are composed Of IN acid
and an allsali which, il properly COM
bined, should when they unite ut once
destroy themselves and produce car
bonic acid gas. A good baking powder
does its work while the loaf is in the
oven, and having done it, disappears.
But care is imperative in selecting
the brand of baking powder to be Ger.
tain that it is composed Of non-injuri.
Gus chemicals. Powders containing
alum or those which are COM
pounded from impure ingredients,
or those which are not com.
bined in proper proportion or care
fully mixed and which will leave either
an acid or an allsali in the bread, must
not be used.
1t is well to sound note of warning
in this direction or the change from
the Objectionable yeast to an impure
baking powder will be case OF jump
ing from the frying pan into the fire.
The best baking powder made is, as
shown by analysis, the Royal" 1t
contains absolutely nothing but cream
of tartar and soda, refined to chem
zeal purity. which when combined I'M
der the influence of heat and moisture
produce carbonic acid gas, and having
done this, disappear. Its leavening
strength has been fSInd superior to
other baking powders. and as far rs
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 kncading necessary.
The two materials used in the Royal,
cream of tartar and soda, are perfectly
harmless even when eaten. But they
are combined in exact compromising
weights, so that when chemical action
begins between them they practically
disappear, the substance of both hav-
ing been taken up to form the carbonic
acid gas. More than this, the proper
method of using the powder insures
the most thorough mixing with the
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 flour
there shall be few PARTICLES of the
powder. The salt and milk or water
being added, the dough is made up rs
quickly as possible and moulded into
the loaves.
These arc placed in the oven end
baked. But the very moment the
| warmth and moisture attack the mix.
ture of cream of tartar and soda, these
two ingredients chemically combine
and carbonic acid or leavening 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 IL.
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 rs