These residual products are present in such limited quan- tities as to have, according to many chemists and physiologists, no physiological effect whatever on the system, and they are named here simply for the purpose of allaying any alarm created in the mind of the consumer by the sensational advertising meth- ods employed by some baking powder manufacturers. Corn Starch is used in Crescent Baking Powder for the purpose of taking up any moisture to which the powder is ex- posed, thus preventing premature action of the acid salts upon the soda. It is not used to cheapen or lower the grade of the powder but serves a most essential purpose. Egg Albumen is used to add to the efficiency and effect- iveness of Crescent Baking Powder in the oven. Its purpose is to prevent the falling of the pastry or bread before the baking is completed. THE FINAL OVEN TEST There is a great difference in the manner in which the various kinds of powder produce their gas. This may be readily demonstrated. Place two teaspoons of cream tartar powder in a glass and the same amount of Crescent in a second glass. Add to each, three teaspoons of hot water and stir. The cream tar- tar powder acts immediately and violently, but the action is of short duration. Crescent Baking Powder acts very slowly, in fact only begins to act when a cream-of-tartar powder has sub- sided. This point is of great importance, for here is the cause of failon cakes and heavy biscuits. When cream-of-tartar pow- [PAGE FIVE der is used it is imperative that the dough be mixed quickly and baked in a very hot oven or the gas will all have been given off and the dough will have subsided before it has become baked. Hence if a housewife wishes to make two batches of biscuits, or more cake than she can bake at once, she must mix them separately. If she is baking hot cakes she must add a sec- ond and perhaps a third portion of baking powder or the last cakes will not be light. This besides being more expensive, leaves an increased amount of baking powder residue in the food. The carefully balanced chemical composition of Crescent Baking Powder overcomes this difficulty. There is little or no action after mixing the dough until heat is applied. Then if the oven be crowded or delay of any kind occurs no harm will be done. Griddle cake batter, biscuits or cakes may stand for hours, if necessary, before baking. Neither is an extremely hot oven required. To bake successfully with Cream-of-Tartar Baking Powder an oven heat of 300 degrees is required. To bake with Crescent Baking Powder an oven heat of 200 degrees only is necessary. In short, while Crescent Baking Powder may be used under the same conditions as any powder, the best results are obtained by allowing the baking to stand 5 to 10 minutes or more and baking in a moderately hot oven. Why then should the intelligent housewife, the profes- sional pastry cook, or the baker, pay 45c to 50c per lb. for any baking powder when Crescent Baking Powder can be had of any grocer at the uniform price of 25c per lb.—always full weight? [PAGE S1x] WHY GRESCENT BAKING POWDER (1) (2) (3) (4) (5) (6) (7) (8) IS THE BEST It produces 15% leavening power, while most baking powders contain but 12% or less, hence less Crescent Baking Powder may be used in baking. It is high in quality and low in price. The leavening process begins as soon as the powder comes in contact with moisture. The combination of acid ingredients prolongs the action of leavening until the moisture has been absorbed and the pastry is baked. Egg Albumen controls the action of the gas, sustains the dough and prevents falling. Starch is used to absorb any moisture that may find its way into the can and prevent chemical action taking place, which would cause the gas to be evolved, leaving the powder dead as a leavener.

AI-modernized reading of the original text

These residual products are present in such limited quantities as to have, according to many chemists and physiologists, no physiological effect whatever on the system, and they are named here simply for the purpose of allaying any alarm created in the mind of the consumer by the sensational advertising methods employed by some baking powder manufacturers. Corn Starch is used in Crescent Baking Powder for the purpose of taking up any moisture to which the powder is exposed, thus preventing premature action of the acid salts upon the soda. It is not used to cheapen or lower the grade of the powder but serves a most essential purpose. Egg Albumen is used to add to the efficiency and effectiveness of Crescent Baking Powder in the oven. Its purpose is to prevent the falling of the pastry or bread before the baking is completed. THE FINAL OVEN TEST There is a great difference in the manner in which the various kinds of powder produce their gas. This may be readily demonstrated. Place two teaspoons of cream tartar powder in a glass and the same amount of Crescent in a second glass. Add to each, three teaspoons of hot water and stir. The cream tartar powder acts immediately and violently, but the action is of short duration. Crescent Baking Powder acts very slowly, in fact only begins to act when a cream-of-tartar powder has subsided. This point is of great importance, for here is the cause of fallen cakes and heavy biscuits. When cream-of-tartar pow- [PAGE FIVE] der is used it is imperative that the dough be mixed quickly and baked in a very hot oven or the gas will all have been given off and the dough will have subsided before it has become baked. Hence if a housewife wishes to make two batches of biscuits, or more cake than she can bake at once, she must mix them separately. If she is baking hot cakes she must add a second and perhaps a third portion of baking powder or the last cakes will not be light. This besides being more expensive, leaves an increased amount of baking powder residue in the food. The carefully balanced chemical composition of Crescent Baking Powder overcomes this difficulty. There is little or no action after mixing the dough until heat is applied. Then if the oven be crowded or delay of any kind occurs no harm will be done. Griddle cake batter, biscuits or cakes may stand for hours, if necessary, before baking. Neither is an extremely hot oven required. To bake successfully with Cream-of-Tartar Baking Powder an oven heat of 300 degrees is required. To bake with Crescent Baking Powder an oven heat of 200 degrees only is necessary. In short, while Crescent Baking Powder may be used under the same conditions as any powder, the best results are obtained by allowing the baking to stand 5 to 10 minutes or more and baking in a moderately hot oven. Why then should the intelligent housewife, the professional pastry cook, or the baker, pay 45c to 50c per lb. for any baking powder when Crescent Baking Powder can be had of any grocer at the uniform price of 25c per lb.—always full weight? [PAGE SIX] WHY CRESCENT BAKING POWDER (1) (2) (3) (4) (5) (6) (7) (8) IS THE BEST It produces 15% leavening power, while most baking powders contain but 12% or less, hence less Crescent Baking Powder may be used in baking. It is high in quality and low in price. The leavening process begins as soon as the powder comes in contact with moisture. The combination of acid ingredients prolongs the action of leavening until the moisture has been absorbed and the pastry is baked. Egg Albumen controls the action of the gas, sustains the dough and prevents falling. Starch is used to absorb any moisture that may find its way into the can and prevent chemical action taking place, which would cause the gas to be evolved, leaving the powder dead as a leavener.

Crescent cook book