P. Dedier, Chef, Arlington Hotel, Washington, D C: “I have long used Royal
Baking Powder, always obtaining the best results.”
A. Benzelin, Chef, Queen City Club, Cincinnati, O. : “I find nothing superior to Royal
Baking Powder. It is without doubt the best.”
L. Campagnon, Chef, Union League Club^Chicago, Ill. : “ Royal Baking Powder has
been used here many years, all others havingbeen discarded.”
G. Nauvel, Chef, Union Club, New York: “Royal Baking Powder is superior to all
that I have tried.”
Be sure to demand ROYAL Baking Powder, made by the
ROYAL BAKING POWDER CO., New York, U. S. A.
Louis Du Verdier, Chef, Leland’s Hotel, Chicago, Ill.: “We use exclusively Royal
Baking Powder. I have tried many, but always return to the Royal.”
Hotel Bellevue, Philadelphia: “ Royal Baking Powder is the best we have ever used.
We have tested many brands, old and new, and this is our firm belief.’ ’
Alex. Muir, Chief Baker, Cunard Str. Lucania: “I have used Royal Baking Powder
for twelve years. It is better than any other.”
H. Beattie, Chief Baker, Am. Line Str. St. Louis: “ An experience of many years
warrants me in saying there is no baking powder so good as Royal for use on shipboard.
It keeps its strength and gives excellent results.”
M. Hopkins, Chief Baker, White Star Str. Germanic: “Have used Royal Baking
Powder (American made) for fifteen years. It is always reliable, keeps in perfect con¬
dition, and is the best of which I know.”
W. Sutton, Chief Baker, American Line Steamship New York: “I have used many
baking powders, afloat and ashore, for 25 years, but can find none equal to Royal. It
is in front of everything ”
United Cooks’ and Pastry Cooks’ Association of the United States: “ We recommend
the Royal Baking Powder as superior to all others.”
Do Not Use Alum Baking Powders
The unanimous opinion of physicians, hygienists and chemists,
who are disinterested, is that alum in food is deleterious. It adds
unhealthful qualities to the food. It is conclusively proven that in
food made with alum baking powders a part of the alum is carried to
the stomach, where it acts injuriously or retards the digestion of the
food. Alum powders may generally be distinguished by the price at
which they are sold — 10c., 20c., 25c. a pound, or lc. an ounce. They
cost 2c. a lb. to make. In many States it is compulsory to state upon
the labels of such baking powders that they contain alum.
In selecting baking powder read the label and stubbornly
refuse any brand whose label does not show the baking powder
to be made from cream of tartar.
Of the hundreds of opinions as to the deleterious character of alum
baking powders, only a few can be given:
Prof. Johnson, Yale University: “Alum in food must therefore act as a poison.”
Prof. C. F. Chandler, Columbia University: “I am entirely opposed to the use of alum
in baking powders and nothing would induce me to have it in my family. ”
Edw. S.Wood, M. D., Prof, of Chemistry, Harvard Medical School : “I am very strongly
of the opinion that the use of alum and salts of alumina in food should be prohibited.”
Prof. R. F. Ruttan, M. D., McGill University, Montreal: “I am fully convinced that
the products of the decomposition of alum in baking powders are injurious to health.”
Prof. Geo. F. Barker, University of Pennsylvania: “I consider the use of alum
baking powder highly injurious to health.”
Page 43
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
P. Dedier, Chef, Arlington Hotel, Washington, D C: “I have long used Royal Baking Powder, always obtaining the best results.”
A. Benzelin, Chef, Queen City Club, Cincinnati, O. : “I find nothing superior to Royal Baking Powder. It is without doubt the best.”
L. Campagnon, Chef, Union League Club^Chicago, Ill. : “ Royal Baking Powder has been used here many years, all others having been discarded.”
G. Nauvel, Chef, Union Club, New York: “Royal Baking Powder is superior to all that I have tried.”
Be sure to demand ROYAL Baking Powder, made by the
Louis Du Verdier, Chef, Leland’s Hotel, Chicago, Ill.: “We use exclusively Royal Baking Powder. I have tried many, but always return to the Royal.”
Hotel Bellevue, Philadelphia: “ Royal Baking Powder is the best we have ever used. We have tested many brands, old and new, and this is our firm belief.’ ’
Alex. Muir, Chief Baker, Cunard Str. Lucania: “I have used Royal Baking Powder for twelve years. It is better than any other.”
H. Beattie, Chief Baker, Am. Line Str. St. Louis: “ An experience of many years warrants me in saying there is no baking powder so good as Royal for use on shipboard. It keeps its strength and gives excellent results.”
M. Hopkins, Chief Baker, White Star Str. Germanic: “Have used Royal Baking Powder (American made) for fifteen years. It is always reliable, keeps in perfect con¬ dition, and is the best of which I know.”
W. Sutton, Chief Baker, American Line Steamship New York: “I have used many baking powders, afloat and ashore, for 25 years, but can find none equal to Royal. It is in front of everything ”
United Cooks’ and Pastry Cooks’ Association of the United States: “ We recommend the Royal Baking Powder as superior to all others.”
Do Not Use Alum Baking Powders
The unanimous opinion of physicians, hygienists and chemists, who are disinterested, is that alum in food is deleterious. It adds unhealthful qualities to the food. It is conclusively proven that in food made with alum baking powders a part of the alum is carried to the stomach, where it acts injuriously or retards the digestion of the food. Alum powders may generally be distinguished by the price at which they are sold — 10c., 20c., 25c. a pound, or lc. an ounce. They cost 2c. a lb. to make. In many States it is compulsory to state upon the labels of such baking powders that they contain alum.
In selecting baking powder read the label and stubbornly refuse any brand whose label does not show the baking powder to be made from cream of tartar.
Of the hundreds of opinions as to the deleterious character of alum baking powders, only a few can be given:
Prof. Johnson, Yale University: “Alum in food must therefore act as a poison.”
Prof. C. F. Chandler, Columbia University: “I am entirely opposed to the use of alum in baking powders and nothing would induce me to have it in my family. ”
Edw. S.Wood, M. D., Prof, of Chemistry, Harvard Medical School : “I am very strongly of the opinion that the use of alum and salts of alumina in food should be prohibited.”
Prof. R. F. Ruttan, M. D., McGill University, Montreal: “I am fully convinced that the products of the decomposition of alum in baking powders are injurious to health.”
Prof. Geo. F. Barker, University of Pennsylvania: “I consider the use of alum baking powder highly injurious to health.”