Scores of brands of baking powders have been placed upon the
market since Royal was introduced. Most of these are forgotten;
none has achieved a general success, while the Royal has increased
in popularity until its use is general in every city, town, and hamlet
in the country. It is likewise employed exclusively upon the great
ocean steamships, and has come to be the leading baking powder
in Great Britain, France, Germany, South Africa, and other foreign
countries. Nothing but the great usefulness and superior qualities
of Royal Baking Powder could have effected this.
Be sure to demand ROYAL Baking Powder, made by the
ROYAL BAKING POWDER CO., New York, U. S. A.
Corroborative of the foregoing are the official tests. These have
been made without prejudice, by absolutely unbiased officers, have
been elaborate, exhaustive, and should be conclusive. Prof. Tucker,
State chemist of New York, whose thorough and scientific work in
examining articles of food for the State Board of Health is well
known, says the Royal is a “ baking powder unequaled for purity,
strength, and wholesomeness. ” The State chemists of Massachusetts,
Ohio, Michigan, Iowa, Wisconsin, Illinois, Indiana, California, etc.,
etc., indorse Royal as superior to all other similar preparations, while
the United States Government investigation, made under the
authority of Congress, shows the Royal to be a cream of tartar
baking powder superior to all others in purity, wholesomeness,
and leavening strength.
The day has come for a rigid discrimination in the purchase of
baking powders by the housekeepers.
Health and economy demand the use of that brand ascertained
absolutely pure and wholesome and of greatest efficiency.
Those who have tested thoroughly the powders of the market,
use Royal only.
No other Article of Human Food has ever received such emphatic
commendation for purity, strength, and wholesomeness, from the
most eminent authorities, as the Royal Baking Powder.
All Expert Cooks Use Royal Baking Powder
Perfect and uniform success in making finest food is more certain
with Royal Baking Powder than with any other. Use it in every
receipt calling for a baking powder, or for cream of tartar and soda,
or soda and sour milk, and the best results in pure, wholesome,
appetizing food are assured. Experts use it because it adds to their
success. Physicians and Health Officers recommend it because it
adds to the wholesomeness of the food.
Marion Harland: “I regard the Royal Baking Powder as the best in the market.
It is an act of simple justice, and also a pleasure, to recommend it unqualifiedly to Amer¬
ican housewives.”
Miss Maria Parloa: “It seems to me that the Royal Baking Powder is as good as
any can be. I have used it a great deal and always with satisfaction.”
Mrs. Baker, Principal of Washington, D. C., School of Cookery:, “I say to you,
without hesitation, use the Royal. I have tried all, but the Royal is the most satis¬
factory.”
A. Fortin, Chef, White House, for Presidents Arthur and Cleveland : “ I have tested
many baking powders, but for finest food can use none but Roj'al.”
Gustav Ferand, Chef of former Fifth Avenue Hotel, New York: “I use the Royal
Baking Powder and find it superior.”
F. Fere, Chef, Astor House, New York: “I have never found any equal to Royal
Baking Powder. This is also the opinion of the principal chefs of the country.”
Page 42
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Scores of brands of baking powders have been placed upon the market since Royal was introduced. Most of these are forgotten; none has achieved a general success, while the Royal has increased in popularity until its use is general in every city, town, and hamlet in the country. It is likewise employed exclusively upon the great ocean steamships, and has come to be the leading baking powder in Great Britain, France, Germany, South Africa, and other foreign countries. Nothing but the great usefulness and superior qualities of Royal Baking Powder could have effected this.
Be sure to demand ROYAL Baking Powder, made by the
Corroborative of the foregoing are the official tests. These have been made without prejudice, by absolutely unbiased officers, have been elaborate, exhaustive, and should be conclusive. Prof. Tucker, State chemist of New York, whose thorough and scientific work in examining articles of food for the State Board of Health is well known, says the Royal is a “ baking powder unequaled for purity, strength, and wholesomeness. ” The State chemists of Massachusetts, Ohio, Michigan, Iowa, Wisconsin, Illinois, Indiana, California, etc., etc., indorse Royal as superior to all other similar preparations, while the United States Government investigation, made under the authority of Congress, shows the Royal to be a cream of tartar baking powder superior to all others in purity, wholesomeness, and leavening strength.
The day has come for a rigid discrimination in the purchase of baking powders by the housekeepers.
Health and economy demand the use of that brand ascertained absolutely pure and wholesome and of greatest efficiency.
Those who have tested thoroughly the powders of the market, use Royal only.
No other Article of Human Food has ever received such emphatic commendation for purity, strength, and wholesomeness, from the most eminent authorities, as the Royal Baking Powder.
All Expert Cooks Use Royal Baking Powder
Perfect and uniform success in making finest food is more certain with Royal Baking Powder than with any other. Use it in every receipt calling for a baking powder, or for cream of tartar and soda, or soda and sour milk, and the best results in pure, wholesome, appetizing food are assured. Experts use it because it adds to their success. Physicians and Health Officers recommend it because it adds to the wholesomeness of the food.
Marion Harland: “I regard the Royal Baking Powder as the best in the market. It is an act of simple justice, and also a pleasure, to recommend it unqualifiedly to Amer¬ ican housewives.”
Miss Maria Parloa: “It seems to me that the Royal Baking Powder is as good as any can be. I have used it a great deal and always with satisfaction.”
Mrs. Baker, Principal of Washington, D. C., School of Cookery:, “I say to you, without hesitation, use the Royal. I have tried all, but the Royal is the most satis¬ factory.”
A. Fortin, Chef, White House, for Presidents Arthur and Cleveland : “ I have tested many baking powders, but for finest food can use none but Roj'al.”
Gustav Ferand, Chef of former Fifth Avenue Hotel, New York: “I use the Royal Baking Powder and find it superior.”
F. Fere, Chef, Astor House, New York: “I have never found any equal to Royal Baking Powder. This is also the opinion of the principal chefs of the country.”