In Making Bread And Cake

Ílí Kñ$ tíe est results e finest flavored, sweetest, pil jPj E=L% üghtest, and most wholesome foods, are obf& gsj tained by the use of the best baking powder. The ! &$ highest scientific authorities, alike with American house8 gS keepers, agree that the ROYAL is the best. fjjÊi K 8 fe 4S the result of my tests, I find the Royal Baking Powder Xim superior to all the others in every respect. It is entirely b&3@ - - free from all adulteration and unwholesome impurity, MÉtf raj and in baking it gives off a greater volume of leavening gas than p E(y any other powder. It is therefore not only the purest, but also the fÊR Pg strongest powder with which I am acquainted. oï&Ê pi WALTER S. HAINES, M. D. Prof. ofChemistry, Rush Medical College, ËX l$ Cc: uiting; Chemist, Chicago Board of Health. !liff M A pure grape cream of tartar baking: powder. Un= S S 1ke other powders, ROYAL contains no alum, lime WÉ J -ÊJÊ rÊ ïtw M v BBC or ammonia, and leaves no acid or alkali in the food. Ê 8- r- -. -S-tx--ROYAL EAKING POWDER CO., 106 WALL ST..NEW-YORK. 5