New-York tribune., 1911-11-29
SPECIAL ANNOUNCEMENTS.
Modern CakeBaking
Showing Why and How 1t Has
Become Successful.

stores throughout greater New York ana
vicinity. and is served at many restaurants
at prices within the reach Of everybody.
What has made this possible? Have the
ingredients become cheaper? Are cheaper
ingredients used? On the contrary. Raw
material has constantly advanced in price.
as YOU we'll know, and the materials used
are far superior to those used by the
average baker few years back while
BRAKES CAKE, as offered for sale TO-
day at a comparatively small cost, is far
better cake than could have been bought
at any price twenty years ago.
Imagine. IL you can. a building of brick
and iron. extending from street to street.
constructed for no other purpose than TOT
the baking of BRAKES CAKE, containing
27.5O0 square feet Of floor space. with WIN
dows on two thoroughfares, both front ana
rear. large skylights and roof openings
permitting of the free access OF sunllsht
and pure air, upon the top floor OF Whlch
are located all the ovens, aggregating IN
weight nearly 200 tons Where cleanliness
is the first word taught each new employe'
and where that word has not alone be-
come motto but each and every employe
Is nelO SIIltllN " dNNpuit iNA 'Ni'S
ness in this regard, and where every
human power as well as mechanical de-
vice is resorted to to keep every vestge Oh
dirt or dust from communicating even IN
the slightest degree any Of the material OF
finished cake.
Where only next to cleanliness. the care
I'm the selection of material from whlch the
cake is made is given the most careiu'
thought and consideration. Each ana every
ingredient Is selected with great care TOT
its purity and wholesomeness, and price Is
relegated to the background until after the
oualitv has been passed upon as peing
right and there and then only is the price
taken into consideration, and, Of course
made as low as large purchases and cash
pavments will induce the seller to con
tract at
Each employe is paid higher wages than
is paid by the average baker, and much Is
demanded OF them in the care with "hicli
they pursue their individual duties each
man is a specialist, educated TO do GER
tain part Of the work and to do that part
better than anyone else can do H.
The ovens, being built for the express
purpose of baking BRAKES CAht' are
of such a character that the cake Is pei
fectlv baked and should piece be either
burned or damaged in any way by accl-
dent the inspector Immediately condemns
II and if never goes out to the trade.
Compare the foregoing word picture with
What Won know of the average bakery, with
its neat. we'll kept store for you 10 looK a.
and purchase your cake in, but where the
important part OF It's WorR Is uolie III a."
baeement or cellar and under the sidewalk
where the sun never shines ana pure al
has small chance; where, as q RUE oir'
and filth go hand in hand with Nernllh anu
disease. and ask yourself whose gooos you
wo,ld take a chance with, those mace Ill d
cellar or those made in modern bakery
BRAKES CAKE is a household Woro
ard stands for pure food, not alone pure III
ifs ingredients, but pure In the manner III
which 1t is made, pure in its compie'eu
form. and as pure as honest methods ca"
make ii. .-.-,.o, l..r,r
like ALI other successes, BRAKES CANE
has attracted much attention among 'h'
baking Industry. and imitators have spruhs
nm almost as mushrooms, overnight aho
A. times these limitations are sold a'
BRAKES CAKE, and the consumer Is i'm
rosad upon. at other times It is sold anc
said 70 be lust as good as BRAKES. our
advice is. take no chances, ask loI
BRAKES and insist upon haNihs
BRAKES.
4 demonstration booth is maintained OF
the concourse in the Hudson Terminal
Building. where all of BRAKES SPE'
| CIAI.TIES are shown and where you car
purchase any of the goods they bake. Ihis
booth is not maintained as revenue pro
ducer'' but as a place where any informa'
ton may be had regarding DRAKE
/ CAKE. and where orders may be LETT aho
whore cake can be procured in the condl'
! tion i'm which ii should be In any store IT
greater New York where BRAKES CAKE
| is sold.
The quality of these goods is such that a
quantity may be purchased with safety
| The half-loaves as wrapped at the bakery
weigh from three TO four pounds each
and will be found an ideal way In which to
secure It. az the original package insures
| its not being handled from the time IL
leaves Ihe bakery until received in your
home and as it Will keep fresh and good
for A long time. 1t can be relied upon 10
assist in entertaining the unexpected guest
You will find II always a welcome addition
/ 10 your dessert, whatever ii may be.
Should you feel interested and desire to
visit BRAKES BAKERY you will be
courteously received and every attention
shown to you. You Will be shown the ma
terlal used, how it is prepared, mixed and
baked. and will become a stanch friend OF
BRAKES CAKE at the same time.
At recent interview, our representa-
tive asked what they wanted us to say TO
the public and their reply simply was;
Just say we arc proud OF our business.
our cake and success, and thank the public
for their faith in our goods as shown by
their continued patronage; that we pro-
pcse TO work harder than ever to merit
public confidence, and that our bakery Is
always open for inspection and visitors"
our business will be continued along the
lines upon which II has been built, that OF
pure goods, honest prices, fair dealing and
conscientious endeavor. On these state
ments, even though you come from Mis-
souri, we ask your patronage