The Progress., 1893-08-19

iof jumping from the frying pan nv.
the fro.
The best baking powder Md.
as shown by analysis. the Kos.
1t contains absolutely nothing h..
cream of tartar and soda. re6psd y.
a chemical purity. which when co..
bined under the influence of bea, o-,
moisture produce carbonic acid ra ~
and having done this, disappear H.
leavcning strength has been fonaS
superior to other baking powders aDd
as far a. | know. it is the onr1
powder which will raise LARGE braa!
perfectly. Its Use avoids the lon'
period during which the Yeast MAJ
dough must stand in order that ~
starch may termcnt and there is al-o
no kncading necessary.
The two materials used in the Po..
al. cream OF tartar and soda. are mon
fcctly harmless even when eaten p,,,
they are combined i'm exact comnon
sating weights. 50 that Whcn chemicaI
action begins between them ,bom
practically disappear. the sub,tance
@! both having been taken up 10 for,,
the Carbonic aid IA. More than
this. the proper method OF USING tbs
powder in,urcs the most fborourh
mixing with the noW The pro,er
quantity being taken. il is mixed with
the 0Our and stirred around in il
The mixture is then siftci several
times and this iu-urc- that in ev.rr
part of the flour there shall be few
PARTICLES Of the powder. The salt and
milk or water being added. the douob
j, made up a. quickly "a possible and
moulded into the lOdvc-.
These are placed in the oven and
baked Bat th" very moment ,be
warmth and moisture attack the
mixture OF cream OF tartar and soda
these two ingredients chemicanv
combine aud Carhouic acid or leayen.
ing gas is evolved. The consequence
may be seen AT glance. the bread /,
raised during the time it is baking in
the oven. aud 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 i, 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 it is less
likely TO be contaminated by the germs
hat affect the souring process.
1t will be strange ii the crowds OF
visitors to the worlds fair do not
greatly increase the number of con.
,agious diseases which we will have
o treat. Under these circum-
stances is it not folly of follies to
,pen single channel through which
hose germs may reach us? Is it not
he part of wisdom to watch with the
greatest care all that we eat and
rink, and to see that none but the
n the preparation OF our food? To
ne it seems as though there could be
'ut one answer to questions like
heSc.
| have shown the danger OF using
he yeast raised bread, and with this
have shown how that danger may
&c avoided. The ounce of prevention
which in this case is neither difficult
DOr expensive is certainly worth many
pounds of cure. and the best thing
bout it is that it may be relied on al
most absolutely. Those who eat bread
n biscuit or rolls made at home with
Royal baking powder may be sure
hey have absolutely stopped one
hannel through which disease may
each them.
NoTE.- -Housekeepers desiring iniorma-
ion in regard to the preparation Of the
6A ~ASEA nj,