Royal baker and pastry cook

The reasons why Royal Baking Powder is superior to all others in these respects are easily, stated. One is because it is made from chemically pure materials; it is the only baking powder made from Royal Grape Cream of Tartar; it is made with greater care and accuracy. It is always uniform in composition and leavening power. All the knowledge and skill attained by more than a third of a century's experience is available in its present preparation. The consumer is not experimented upon by amateur manufacturers or unscientific mixtures of unknown strength and doubtful ingredients. Royal Baking Powder is always certain and equal in its work; a teaspoon¬ ful does the same perfect work to-day that it did yesterday, or last week or month, or last year. While the last teaspoonful in a can of Royal is as good as the first, other powders lose their strength after being made a short time, and particularly after the can is opened. No baking powder except Be sure to demand ROYAL Baking Powder, made by the Royal has its gas so fixed that its leavening power will be retained in all climates, dry or moist, hot or cold. The cream of tartar employed in Royal Baking Powder is abso¬ lutely without impurity or adulterant. Experiments that cost many hundred thousand dollars were made by the Royal Baking Powder Company to secure for its use chemically pure ingredients, and to devise methods and formulas that would make a perfect baking powder. These ingredients are refined in the mammoth works of the Company (erected at a cost of over half a million dollars) by special patented processes, by which means there are secured to Royal Baking Powder exclusively ingredients chemically pure. While there is no secret as to the ingredients used, the methods of their preparation, their relative proportions and the manufacturing details which are indispensable to produce a powder so perfect in all respects as Royal are unknown to or, because too expensive, un¬ employed by other manufacturers. The exactness with which the active principle of each ingredient prior to mixing is ascertained by expert chemists; the actual pro¬ hibition enforced against the receipt into the works of an impure ingredient; the care with which the materials are dried, coated, and prepared before their combination, and the precision in packing the powder so that it shall be delivered to the consumer in the perfect condition in which it leaves the factory, are some of the details never overlooked in its manufacture. Are not the same means employed by other manufacturers? They are not. Many have tried to imitate Royal Baking Powder, but have never equaled it. Pure materials are not employed by other manu¬ facturers, care is not taken in their preparation and combination, while in the great majority of baking powders alum is added to give them strength, while cheapening their cost. No alum, ammonia, phosphates, or unwholesome or doubtful substances are used in Royal, while the superior purity and fineness of its ingredients are shown by the fact that it costs more to manu¬ facture than any other brand. The great popularity and general use of the Royal Baking Powder attest its superiority.