Shiner gazette. [volume] (Shiner, Tex.) 1893-current, 1893-08-17


to produce carbonic acid gas chemi-
cally, but whom we are working at
bread we must use such chemicals as
are perfectly healthtul. Fortunately
these are not hard to find
The evils which attend the yeast
made bread are obviated by the use of
a properly made, pure and wholesome
baking powder in lieu OF yeas t. Bak-
ing powders are composed of an acid
and an allSali which, if properly com
bined, should, when they unite, at
once destroy themselves and produce
carbonic acid gas. A good baking
bowder does its work while the loaf is
in the oven and having done it, dis
appears
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 compounded
from impure ingredients, or those
which are not combined in proper pro-
portion, or carefully mixed, and which
will leave either an acid or an alkali
in the bread, must not be used.
1t is well to sound note of warn
ing in this direction or the change
from the Objectionable yeast to an
impure baking powder will be case
of jumping 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
a chemical purity, which when com
bined under the influence OF heat and
moisture produce carbonic acid gas,
and having done this, disappear, Its
leavening strength has been found
superior to other baking powders, and
as far us l 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 kneading necessary.
The two materials used in the Roy
al, cream OF tartar and soda, are per-
fectly harmless even when eaten. But
they are combined in exact compen-
sating weights, so that when chemical
action begins between them they
practically disappear, the substance
of both having been taken up to form
the carbonid acid gas, More than
this, the proper method of using the
powder inquiries the most thorough
mixing with the -four. 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 insures 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 as quickly as possible and
moulded into the loaves.
These are placed ia the oven and
baked. But the very moment the
warmth and moisture attack the
mixture OF cream OF tartar and soda,
'JasSsaf Two Gradients chemically
combine and carbonic acid or leaven-
ing 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 win keep longer, as it is less