NEW YORK.
TO MAKE THE BEST FOOD.
Mrs. Ellen H. Richards, Instructor in Sanitary Chemistry in the Massachusetts Institute of Technology, says: "Baking powders prepared from soda and cream of tartar chiefly are, when put up in tin cans with the maker's name and label, much more reliable than any other form of bread-raising preparation."
Many receipts are given in cook-books and newspapers for making biscuit, cake, muffins, crusts, etc., in the old-fashioned way with sour milk and soda, or cream of tartar and soda. In every such receipt much better results will be obtained by substituting the Royal Baking Powder for the sour milk or cream of tartar and soda. Exactly the same gas—carbonic—is produced, but with the Royal Baking Powder there is avoided all alkalinity or acidity in the food, one of which always results from the old-fashioned methods because of the impossibility of mixing the cream of tartar and the soda or sour milk in the proper proportions. Besides, the cream of tartar bought from the shops by the housekeeper is always impure, frequently containing alum, lime, and sulphuric acid, while the cream of tartar employed in the manufacture of the Royal Baking Powder is specially refined and chemically pure. With the use of the Royal, therefore, the food is rendered not only more perfect in appearance and taste, but more wholesome.—Household Journal.
Cock-a-doodle doo—
My dame has lost her shoe;
But CUPID Hair-Pins held her hair—
Or she'd have lost that too.
Its in the TWIST.
