Chapter VI: Part 6

I find the =Royal Baking Powder= superior to all the others in every respect. It is purest and strongest.

=Walter S. Haines, M.D., Consulting Chemist,
Chicago Board of Health.=

Our test shows that =Royal Baking Powder= has greater leavening power than any other of which we have knowledge.

=W. B. Rising, State Analyst, California.=

I have from time to time analyzed the =Royal Baking Powder=, and have uniformly found it to be high in leavening power and to be composed of pure ingredients.

=H. A. Weber, State Analyst, Ohio.=

My tests show the =Royal Baking Powder= of very superior leavening power; a cream of tartar powder of the highest purity, containing no alum, lime, ammonia, or any unwholesome material.

=R. C. Kedzie, late State Analyst, Michigan.=

=Royal Baking Powder= is composed of the best and purest ingredients. It is absolutely pure, with perfect keeping qualities, and as strong as such a powder can be made. Royal makes the food much finer, besides assuring its perfect healthfulness.

=G. N. Failure, Kansas State Chemist.=

I have submitted the =Royal Baking Powder= to careful chemical tests, and find it to be perfectly free from any substance in any way deleterious or injurious.

=H. A. Huston, Indiana State Chemist.=

=Royal Baking Powder= is free from alum and every adulteration, and it has a larger amount of leavening gas than any of the others analyzed.

=M. A. Scovell,
Director Kentucky Agl. Exp. Station.=

I have made a large number of analyses of =Royal Baking Powder=, and have found it to be an absolutely pure cream of tartar powder, entirely free from alum, ammonia, and all adulterations and impurities. In leavening power it is of the very highest.

=Charles W. Drew, late State Chemist, Minnesota.=

In this market I find but one powder besides =Royal= made from cream of tartar. =Royal= is the strongest, purest, most economical.

=H. H. Nicholson, Nebraska State Chemist.=

I find the =Royal= to be absolutely pure and highest in leavening power.

=Albert Menke, Arkansas State Chemist.=

From actual analysis made by me, I pronounce the =Royal Baking Powder= to be the strongest and purest Baking Powder before the public.

=W. T. Wenzell,
Analyst San Francisco Board of Health.=

The =Royal Baking Powder= is superior in regard to purity, leavening power, and keeping qualities.

=Geo. S. Cox, State Chemist, Wisconsin.=

I allow no baking powder other than the =Royal= to be used in my kitchen, for I know it to be absolutely pure and all that is claimed for it.

=Wm. T. Cutter, Connecticut State Chemist.=

The =Royal= was found the highest in leavening strength, and the best powder analyzed.

=George F. Payne, State Chemist, Georgia.=

There is no baking powder known to us equal to the =Royal=. We confidently recommend it for purity and wholesomeness.

=W. Q. Webb, M.D.,
President Board of Health, Spokane, Washington.=

=Royal Baking Powder has been found by every examination—official or competitive—to be the highest of ALL in leavening power, and of absolute purity and wholesomeness.=

TRANSCRIBER’S NOTE

The index was not checked for correct page references.

Obvious typographical errors and punctuation errors have been
corrected after careful comparison with other occurrences within the
text and consultation of external sources.

Some hyphens in words have been silently removed, some added, when a
predominant preference was found in the original book.

Except for those changes noted below, all misspellings in the text,
and inconsistent or archaic usage, have been retained.

Pg 23: ‘Bake’ replaced by ‘Make’ in =Dumplings for Soup.=
Pg 24: ‘du’ replaced by ‘dust’.
Pg 26: ‘locks’ replaced by ‘looks’.
Pg 35: ‘and’ replaced by ‘add’ in =Mutton Haricot.=