Show WHY THE ROYAL KOTAI IS THE BEST the improved method by which it has been made possible to produce pure cream of tartar has had bad an important bearing upon the manufacture of baking powder by the process heretofore generally employed it has been found impossible to remove all impurities more particularly the of lime which remained to such an extent as to greatly impair the quality of the cream of tartar and to interfere seriously with the streng strength t h and wholesomeness of t the he baking powders into which it entered la in the new process which is owned by the royal baking powder company of new york and exclusively em 4 aloyed in its extensive tartar works the imported crude grape acid is so treated as to remove all vestige of of lime or other impurities giving a product before unknown a chemically pure cream of tartar by the employment of these superior facilities the royal koyal baking powder company has made the ro royal aal yal baking powder as the chemists all certify of the highest possible degree of strength absolutely pura pum and wholesome arid and with an always uniform leavening power it is for these reasons that the 6 royal 11 never fails to produce brodu 1 ce bread biscuit cakes etc that are light sweet digestible and wholesome the eating of which is never followed by indigestion or any of those physical discomforts dis comforts attendant upon the partaking of improperly prepared food in rendering possible the production of a baking 0 powder possessed of these qualifications tire the im provell method of refining cream of tartar becomes at once a matter of material importance to the culinary world |