Excerpt from Dining Room Notes: A Practical Hand-Book for Housekeepers
Within the past few years improvements have been made in almost every branch of domestic labor as well as in the important work outside the home.
Years ago our great grandmothers used very crude preparations of their own make to aerate their batter cakes &c., growing from that to use the strong unwholesome saleratus which they stirred into their butter milk or sour milk to lighten their breadstuff's. Later came the great improvements in the shape of cream of tartar, and refined soda, in the use of which, however, success was dependent upon purity of materials and exact measurement. It required considerable care to get precisely the proper quantity to obtain good results. To this difficulty was soon added the adulteration of these very desirable articles with injurious substances.
But all of these objections have been overcome in the preparation of Cleveland's Superior Baking Powder, an article that has been thoroughly endorsed for purity and healthfulness by the leading chemists of the country, and which is giving such general satisfaction that thousands of housekeepers are enthusiastic in its praise. The author of this little manual finds no baking powder equal to Cleveland's, which she has used constantly for the past five years.
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