The Red Cloud chief., 1893-08-25

IL is well t. sound n note of waf ming
In this direction or the change from
the Objectionable yeast 70 an impure
baking powder will he n case of Jump
ing from the frying pan into the fire.
The best baking powder made is, "a
shown by analysis, the Royal" 1t
contains absolutely nothing but cream
of tartar and soda, refined to q chem
ical purity, which when combined UNI
der the influence of heat and moisture
produce carbonic acid gas. and having
done this, disappear. Its lcavcning
strength has been found superior to
other baking powders, and as far as I
know. ii 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 nav fcrncnt and
there is also no kncading necessary.
The two materials useS in the Roy,l.
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 bee taken up to form the carbonic
acid gas. More than this. the proper
method of using the powder %insurcs
the most thorough mixing with the
Hour. The proper quantity being
taken, IL is mixed with the flour and
stirred around in it. The mixture is
then siftcd several times and this in.
surcs h a in every part OF the flour
there shall bc n few particles Of the
powder. Tho salt and milk or water
being added, the doIgh is made up as
quickly as possible and moulded into
the loavcs.
These are placed in the oven and
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 tcavcning gas is
evolved. The consequence may be
seen at n glance. the bread is raised
during the time il is baking in tho
oven, and this is the most perfect OF
all conceivable methods of raising il.
Here, then. there t. no chance for
germs of disease to get into the dough
hiNi 'iiciiCc lntO INC stomach, more
than that the bread is necessarily as
sweet as possible, there having been
no time during which IL 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
that affect the souring process.
1t will be strange il the crowds Of
visitors to the worlds fair do not great
ly increase the number OF contagious
disease, which we will have to treat.
Under these circumstances is il not
folly OF follics to open "a single chan
mel through which these germs may
reach us? Is it not the part of wisdom
to watch with the greatest are all
that we eat and drink, and to see that
none but the safest and best methods
are employed in the preparation OF our
food? To me it seems rs though there
could be but one answer to questions
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 in this case Is neither Diff
ficult o expensive is certain.
~ worth many pounds of cure,
and the best thing about it is
that it may be relied on almost abso-
lutcly. Those who during the coming
summer eat bread or biscuits or rolls