[Cookery book].

Date:
[1895?]
Catalogue details

Licence: Public Domain Mark

Credit: [Cookery book]. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    UUhwqmM* Why You Should Use Cleveland’s Baking Powder. It is perfectly wholesome, being made of nothing but pure cream of tartar and soda (the wholesomest leaven known to science), with a little flour added to keep the strength; no alum, no ammonia, no adulter- ation whatever. The accuracy of the composition is verified by Government and State Official tests, by Government Chemists and by eminent Professors of Chemistry. It is the strongest. Only a rounded spoonful is re- quired, of Cleveland’s Baking Powder, not a heaping spoonful. A large saving on a year’s bakings. Teachers of cookery attest the superior strength of Cleveland’s Baking Powder. Cake and other articles of food keep moist and fresh and. d*> not dry up as when made with baking powders containing ammonia or alum. Lecturers on Domestic Science specify this special excellence of Cleveland’s Baking Powder, as Marion Harland, who says : “ Cakes, muffins, biscuits, &c., in which Cleveland’s baking powder is used, keep better.” It does’ uniform work and always gives satisfac- tion, a fact confirmed by thousands of letters from patrons as well as from experts in the culinary art. It keeps its strength better than other baking powders, as shown by a series of tests by the Mass- achusetts State Analyst. Cleveland’s was the baking powder selected for use in the Model Kitchen of the Woman’s Building at the World’s Fair. “ Owing to the ‘purity, strength, effectiveness and constancy of composition of Cleveland?s Superior baking powder, I have adopted the same for use in my home.” Late U. S. Govt. Chemist IUN1VEH81TY ! LIBRARY l ) I PFOS. l