St. Tammany farmer. [volume] (Covington, La.) 1874-current, 1893-10-07


Il Il wen 10 sound . note Of warning
| In this direction or The change from
the objectionabls yeess 10 IN impure
baking powder win be . ease of jump.
ing from the frying pan into the Are.
The best baking powder made II. -
shown by snalysis, the "Roysl" II
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. Its lesvening
strength has been foand superior 20
other baking powders, and - faP - I
know, IL is the only powder which win
raise large bread perfectly. Its uss
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 necessazy.
The two materials used in the ROYAL.
cream Of tsxtar and soda, ars perfectly
harmless even when eaten. But they
are combined In exact eompensatin9
weights, 50 that when chemical aetion
begins between them they praetically
disappear, the substance Of both hav.
ing been taken mp to form the carbonic
acid gas Moro than this, the proper
method Of using the powder insures
the most thorough mixing with the
-four. The proper quantity being
taken, it is mixed with tho -four and
stirred around in IL The mixture ID
then sifted several tines and this in
sures that in every part Of the -four
there shall be few particles Of the
powder. The salt and milk or water
being added, thu dough il made up -
quickly ~ possible and moulded ints
the loaves.
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 .eavening gas Il
evolved. The consequence may b
seen at . glance, the bread n raised
during the time Il II 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 tho doa9h
and thence into the stomach, Doeo
than that the bread il necessity -
sweet as possible. there having been
NO time during which Il could soar.
This involves the fact that the broad
so made will keep longer. - Il II lee
likely to be contaminated BY the germs
that affect the souring process.
1t will be strange II the crowds Of
visitors to the worlds fair do not great
~ increase the number of eoataGious
which we viii have 20 treat
Under these circumstances II Il not
folly of follies to open single cham
mel through which these germs may
reach rs? Is II not the part Of wisdom
to watch with the greatest care all
that we eat and drink, and to see that
none but the safest and best methods
are employed in the preparation Of ouT
food? To me it seems q though there
could Be but one answer to questions
like theoe. ft s-. s
have shown the. danger Of using
the yeast riised bread, and with this I
have shown how that danger mey b
svoidsd. The ounce Of pgeveation
which in this case II neither dif-
6cult nor expensive Il certain
y worth many pounds of cure.
md the best thing about y II
that il may be relied on alnost abso-
lutely. Those who during the eoning
summer eut broad o. biscuits q Eolls