The Banner-Democrat. [volume] (Lake Providence, East Carroll Parish, La.) 1892-current, 1893-10-07

II IA we'll to sound a note OF warning
&, this direction or the change from
the Objectionable yeast to an IMPURE
baking powder will be case Oh jump
ing from the frying pan into the ilre'
The best baking powder made IS as
shown by analysis, the "koyai.
contains absolutely nothing but cream
Of tartar and soda, refined to chem
| ;cal purity, which when combined I'M
dor the influence of heat and moisture
! nroduce carbonic acid gas. and having
done this, disappear. Its leayening
| strength has been found superior 10
other baking powders, and as far as ,
know. IL is the only powder which VIII
raise large bread perfectly. It's use
| avoids the long period during wnich
the Yeast made dough must stand IN
4 order that the starch may ferment anu
there is also no kneading necessary.
/ The two materials used in the Royal
cream of tartar and soda, are pericceiy
harmless even when eaten. But tney
are combined in exact compromising
, weights, so that when chemical action
! begins between them they practically
d;sappear. the substance of both nav
5 inc been taken up to form the carbonic
: acid cas. More than this, the proper
D method of using the powder insures
4 tho most thorough mixing with the
q four. The proper quantity De'ne
taken. il is mixed with the Hour ana
stirred around in it. The mixture Is
then sifted several times and TINS IN
sures that in every part of the hour
there shall be few PARTICLES OF the
nowdcr. The salt and milk or water
being added, the dough is made up as
quickly as possible and moulded inso
the loaves.
These are placed in the oven ana
baked. But the very moment tne
warmth and moisture attack the mix
ture of cream of tartar and soda, these
two ingredients chemically combine
and carbonic acid or ,cavening gas Il
evolved. The consequences may OF
seen at a glance, the bread is raised
during the time it is baking in tht
oven. and this is the most perfect o.
all conceivable methods OF raising ~
Here. then. there is no chance 10
germs of disease to get into the dougl
and thence into the stomach, NOR
than that the bread is necessarily a
sweet as possible, there having Dee
no time during which it could SOU
This involves the fact that the orea
so made will keep longer, as 1t is lei
of likely to be contaminated by the germ
BILE that affect the souring process.
The II will be strange If the crowds
cid v;s;tors to the world fair do not grea
in lv increase the number OF contagio'
rch disease. which we will have to trea
'ur, Under these circumstances is IL n
Ugh folly of follies to open single cha
{ is mel through which these germs mi
reach us? Is it not the part OF wisdo
! II to watch with the greatest care
.elv that we eat and drink, and to see Tn
was none but the safest and best metno
now are employed in the preparation OF Q
in food? To me it seems as though tns
r;lv could be but one answer to questie
of like these.
;dlv have shown the danger OF usl
.tr;c the Yeast raised bread, and with tni'
u Il have shown how that danger may
! ~ avoided. The ounce of prevent
ton which in this case is neither
Loaf 6cult nor expensive is ccrta
dnce lv worth many pounds OF @
: de- and the best thing about u
inc. that it may be relied on almost q
With lutely. Those who during the com
lonc summer eat bread or biscuits or :