PUBLISHED FOR

Do Not Be

Swindled in Your Own Home A ' ' F A K E T E S T " E X P O S E D

Seme Baking Powders contain a speck and only a speck of dried white of egg, some-times called albumen. The U. S. Government has declared this speck of albumen is no help in the baking. BUT, when water is added to a baking pow-der which contains albumen, such baking pow-der, no matter how poor it may be, will foam up three or four times higher than any good baking powder which is not doped with albu-men. Agents for the doped powder come into your home and add water to their powder, and to one or two other good baking powders which are not doped. The doped powder foams up in the glass; the others do not foam. Then the agent tells you that this test shows the doped powder is much stronger than the others. The U. S. Government says this test is a fraud. On the strength of this fake test, the agent asks you to pay a fancy price, much more than you have to pay for a good, pure, undoped baking powder. Bo not be deceived. The above statements are all strictly true. If you have ever been fooled by this fraudulent test, be wise from now on. K C Baking Powder contains no albu-

men or dope of any kind.

How to Get

EDITED BY MRS. JANET McKENZIE HILL

Of the Boston Cooking School "The Cook's Book" is a beautifully

illustrated book, 5 x 8 inches in size, 64 pages, with handsome flexible cover of nut brown, exquisitely embossed in black. The interior is illustrated in nine colors showing the dishes baked by Mrs. Hill from the especially written recipes of which there are ninety in this hand-some edition.

Send the colored certificate found inside every 25 cent can of K C Baking Powder and you will have the book for yourself, postage paid. Send for it To-day

What is Baking Powder Housewives have been so confused and preju-

diced on the subject of Baking Powder by false and misleading statements, that the information given will be a revelation to many readers. Only established facts are given and the reader is urged to confirm them by reference to encyclo-paedias and chemistry text-books.

Baking Powder is a convenient substitute for the old-fashioned ways of raising bread and pastry. It takes the place of:

1. Yeast. 2. Sour milk and soda. 3. Cream of tartar and soda.

In each of these and in Baking Powder the thing that raises and expands the dough is the same. The light, porous condition is due to a gas-like air which forms in the dough and fills it with bubbles. In yeast the gas forms by fer-mentation. In the other cases the gas comes from the soda. It is the object of every leaven to produce this gas, and the more gas the lighter the food.

The healthfulness of a baking powder depends only upon what is left in the food after the baking: is complete. So the question is not, "What goes in?" but "What is left?" The high priced baking powders leave in the food Rochelle salts. From a pound of the powder is left in the food about three-fourths of a pound of this drug. (See Encyclopaedia Brittannica, Vol. xxiii, page 69.) This is a serious objection, as the people who pay 40 to 50 cents a pound for "purity" would not

knozuingty pur a purgative drug into their food in such doses. K C BAKING POWDER

is made from a modern formula which (1) gives the greatest leavening strength and (2) leaves a harmless residue in the food. There is only about one-half as much residue as from a high priced baking powder, and the residue is such that it has no effect on the system.

It is to be noted that K C never varies in its results. This is because the materials are care-fully tested for strength and purity, and are united with exact scientific skill.

A POINT TO REMEMBER Our unqualified guarantee of the quality, pur-

ity and healthfulness of K C BAKING POWDER is backed by our entire capital of $500,000.00. The recipes which follow have been written especially

for K C BAKING POWDER by well known cook-ing: experts. Tney have been carefully selected and adapted to K C with a view to pleasing the most exacting: tastes. We are sure that ail of them will be found exceptionally grood, as we have aimed to g:ive only choice recipes which will prove a wel-come addition to any cook-book.

LEARN TO REGULATE THE HEAT OF YOUR OVEN

There is just one way to make your cakes raise high and keep an even surface. Have your oven moderate at first, until the cake is fully raised, then increase the heat, so as to brown it over quickly. The extreme heat is what stiffens the dough. If you stiffen the walls of the cake be-

fore the raise is complete, you stop the raising process. Then the leavening gas, forming inside, will bulge up the center, where the dough is still soft, and spoil the shape of the cake.

NOTE—Biscuit or other pastries made from stiff dough, that are cut into shapes for the oven bake best in a hot oven. This is because the cut surfaces of the dough do not sear over, but rather leave the pores open, allowing the leaven-ing gas to escape and the heat to penetrate readily.

K C Corn Meal Muffins cup butter cup sugar

2 eggs, well beaten 1 cup milk

cups corn meal cups flour

Yz teaspoonful salt 4 level teaspoonfuls K C

Baking Powder Cream the butter; add the sugar and the eggs.

Sift together, three times, the meal, flour, salt and baking powder. Add these to the first mix-ture alternately with the milk. Bake about twenty-five minutes in a moderate oven.

The perfect keeping qualities of K C are gained first, from the nature of the formula; second, by means of great care in manufacturing and in testing of materials.

You need the beautiful K C Cook's Book, handsomely illustrated in nine colors, containing this and 89 other delicious recipes. Ask your grocer about it, he'll show you how to get one for yourself.

New Brown Bread Recipe Never soggy—Easily made

By Mrs, Janet McKenzie Hill, Editor of the Boston Cooking School Magazine

Nearly everybody likes Boston brown bread, but so many have experienced trouble with its being soggy, they have become discouraged. Here is a new recipe that cannot fail if the few simple directions are carefully followed. You will be delighted with the results.

K C Brown Bread l}/2 cups yellow cornmeal 1H cups entire-wheat flour 1 teaspoonful salt l 2 / 3 cups sweet milk cup molasses 5 level teaspoonfuls K C Baking Powder. Sift together,three times, meal, flour, salt and baking powder. Mix molasses and sweet milk and stir into dry ingredients to make a smooth batter. Turn into two empty 25 cent, K C Baking Powder cans, thoroughly buttered, and let steam three hours. This bread is particularly good to serve with salads or raw oysters; also at break-fast, as toast of all kinds, Raisins or currants may be added, though some prefer it without.

A Double Action Baking Powder is the newest and most perfect leaven. This describes K C and accounts for the fact that a cake made with K C cannot fall. One action begins to work when the dough is being mixed. * After the mixing the dough can stand in a partly raised condition for hours, if more convenient. Then, when the dough enters the oven, the heat can readily penetrate the mass through the pores already formed, when the other action completes the raising process. The baking is thus perfectly even from center to crust. The prepara-tory raise loosens up the dough; the final raise completes and sustains the first.

The formula used for K C Baking Powder is the result of years of investiga-tion with the aid of modern scientific knowledge and chemical skill. The in-gredients were chosen with two objects in view: 1. To produce perfect results, i. e., abundance of leavening gas, a slow, even, sustained raise and the double action above described. 2. To leave in the food a healthful residue. That the results are obtained is shown by a trial of K C and by its great success everywhere.

K C Graham Muffins 1 cup Graham flour 1 cup sifted flour 2 level teaspoonfuls K C Baking Powder 1 to 2 level tablespoonfuls sugar J/2 teaspoonful salt 1 egg 1M cups milk 2 or 3 tablespoonfuls melted butter The egg may be omitted Sift together, three times, the flour, baking

powder, sugar and salt. Beat the egg, add the milk and melted butter and stir into the dry in-gredients to make a drop batter. Bake in a hot, well-buttered muffin pan about twenty-five minutes.

A BAKING POWDER TEST must be made in the oven. The RESULTS are the only test. A novel trick is resorted to by some manufacturers to gain trade. They call it 41'testing" a baking powder. They put into their own powders a proportion of egg or blood albumen (a product of the stock yards), which is of no benefit whatever to the baking powder. Albumen, or soap-root, when placed in water, gives it the soapy quality necessary for "blowing soap bubbles." This baking powder, with the albumen in it, acts the same way, and the same sort of "soap bubbles" are produced by the gas given off when the powder is mixed with the water. Their demonstrators would have you believe that the "soap bubbles" are evidence of a good baking powder!

German Doughnuts 4 cups flour 4 level teaspoonfuls K C Baking Powder Yz teaspoonful nutmeg Y2 teaspoonful salt 2 eggs, or 1 egg and 2 egg yolks 1 cup sugar 1 cup milk Sift together, three times, the flour, salt, baking

powder and spice. Beat eggs very light with rotary egg beater. Gradually beat into the eggs the sugar, add milk and flour and mix to a smooth dough. Cut in shape and fry in not too hot fat. Fat too hot interferes with the rising process.

K C keeps perfectly for years. The last spoon-ful in the can you will find as strong as the first.

One-Egg Muffins 2 cups flour 2 slightly rounded teaspoonfuls K C Baking

Powder 1 teaspoonful salt Yz cup sugar Y cup melted lard or butter 1 egg 1 cup water or milk Sift dry ingredients together three times. Stir

to a smooth batter with other ingredients. Bake very slowly until raised and then increase heat to brown quickly.

It pays you to buy K C in 25 cent cans. Less waste. More convenient. It keeps indefinitely.

Cream Cake Makes You Hungry to Look at It By Mrs. Janet McKenzie Hill, Editor of the Boston Cooking School Magazine When company arrives unexpectedly, this cream cake often covers an otherwise embarrass-ing situation, for it answers the place of any other dessert, as it can be stirred up quickly.

K C Cream Cake y2 cup butter Yolks of two eggs, beaten 1 cup sugar light 1% cups sifted flour 2 level teaspoonfuls K C Yz cup cold water Baking Powder Whites of 2 eggs, beaten dry Cream the butter; add the sugar, yolks of eggs and water; then the flour, sifted three times with the baking powder; lastly the whites of eggs. Bake in two or three layers; put these together with cream filling, and dredge the top with con-fectioners sugar.

Cream Filling cup sifted flour 34 teaspoonful salt 1 cup hot milk 1 egg, beaten light M cup sugar 1 teaspoonful vanilla 1 ounce chocolate extract Mix flour and salt with a very little cold milk; stir into the hot milk and cook ten minutes; add the chocolate and stir until it is melted and evenly blended with the flour mixture, then beat in the egg mixed with the sugar, and lastly the vanilla*

K C Peanut Cookies Y cup butter Y2 cup sugar 1 egg, beaten light 2 tablespoonfuls milk 1 cup flour Y teaspoonful salt 1 level teaspoonful K C Baking Powder % cup shelled peanuts Sift together, three times, the flour, salt and

baking powder. Cream the butter; add sugar, egg, milk, the flour mixture and lastly, the pea-nuts, chopped and pounded fine in a mortar. Drop on a buttered tin, a teaspoonful in a place. Put half a nut meat on each bit of dough. Bake in a moderate oven. This will make twenty-four cookies.

On the railroad dining cars and in the cafes of the finest hotels and private clubs they have the best of everything to eat. Nearly all of them use K C.

K C Baking Powder Biscuit 3 cups sifted flour Y to Yz cup shortening 3 level teaspoonfuls K C Baking Powder, about

1 cup milk or water 1 teaspoonful salt Sift together, three times, the flour, baking pow-

der and salt. With the tips of the fingers work in the shortening; then mix to a dough with the liquid. Knead lightly on a floured board, roll in-to a sheet and cut into rounds. Bake about fifteen minutes.

Dutch Apple Cake 2 cups flour 2 slightly rounded teaspoonfuls K C Baking

Powder 1 teaspoonful salt Yi cup sugar YL cup melted lard or butter 1 cup milk or water ' 1 egg Sift dry ingredients together three times. Add

other ingredients and stir to a smooth dough. Spread dough in a well-buttered, shallow pan. Pare five apples. Cut in eighths, removing cores. Press sharp edges of the pieces into the dough in parallel rows. Sprinkle surface with sugar and cinnamon to taste. Bake in moderate oven until apples are tender.

K C is stronger than the high priced powders. Don't use too much.

Cheese Straws 2 cups flour 2 level teaspoonfuls K C Baking Powder 1 teaspoonful salt Pinch red pepper Y cup butter % cup grated cheese 1 egg Yz cup milk Sift together, flour, salt, baking powder and

pepper three times. Work into the flour the butter and cheese; beat the egg light and add the milk, stir into the flour mixture and mix smooth. Roll K inch thick, cut in sticks Yz inch wide and 4 inches long, bake in a very hot oven. These are excellent with a salad course.

Dixie Biscuits 3 cups flour 3 level teaspoonfuls K C Baking Powdec 1 teaspoonful salt % cup shortening 1 cup milk Sift together, three times the flour, salt and bak-

ing powder. Work in shortening; mix to soft dough with milk; roll % inch thick; spread with soft butter; fold over half and cut as ordinary biscuits. Bake in a quick oven.

Don't use too much baking powder. Two rounding teaspoonfuls of K C t o a quart of flour is all that is required. More is waste.

Don't think that K C is not as strong because the price is reasonable. It is stronger than the high priced powders. Follow the directions closely.

Don't make the mistake of believing that bak-ing powder is a FOOD article. The baking powder never enters the stomach. Remember that what is left in the food after the baking process, is entirely different from the baking powder that goes in. The high priced baking powders mean large quantities of Rochelle salts in the food. K C BAKING POWDER leaves nothing in the food to harm or hinder the diges-tion, and you are guaranteed light, wholesome baking.

Jelly Roll Recipe Only Two Eggs Required By Mrs. Janet McKenzie Hill, Editor of the Boston Cooking School Magazine

This Jelly Roll is fast becoming very popular on account of the way it keeps fresh. With proper handling it should keep fresh a whole week, providing it isn't eaten up in the mean-time, for it is every bit as good as it looks.

K C Jelly Roll 1 cup sifted flour Scant y 2 teaspoonful 2 level teaspoonfuls K C salt Baking Powder Grated rind of 1 lemon 2 eggs beaten light 1 cup sugar H cup hot milk Glass of Jelly Powdered sugar Beat the sugar into the eggs; add the lemon rind, then the flour, sifted three times with the salt and baking powder; and lastly, the milk. Bake in a buttered dripping pan; turn out on a damp cloth, trim off the crisp edges; spread with jelly and turn over and over into a roll while still warm. Dredge the top with powdered sugar. Hot milk used in the jelly roll enables it to be rolled without danger of cracking. Have the milk scalding hot, also be careful to have the eggs and sugar beaten together until very light and creamy. Bake in a moderate oven. K C Jelly Roll is illustratsd on page thirty-two of the new and handsomely illustrated 64-page K C Cook's Book.

Potato Fruit Cake 2 cups flour 4 level teaspoonfuls K C Baking Powder 1 teaspoonful cinnamon Yz teaspoonful mace YL cup butter 2 cups sugar 4 eggs 1 cup warm mashed potatoes 4 ounces of bitter chocolate melted z/i cup water 1 cup raisins or currants Sift together flour and baking powder three

times; cream, butter wi'h one cup sugar; beat yolks of eggs and other cup of sugar until light, combine two sugar mixtures, add chocolate, then potatoes and flour and water alternately, and lastly the whites of eggs and fruit. Bake in loaf or layers and ice to suit.

K C sells successfully in large cans where other powders could not. Reason is plain. It keeps perfectly for years.

K C leaves less residue in the food than any other baking powder, and a residue that is en-tirely wholesome.

K C stands the highest tests for purity and efficiency. (See article at front of booklet.)

Don't be afraid to buy a large can of K C; it keeps perfectly for years,

u

K C German Coffee Cake 2}/i cups sifted flour 3 level teaspoonfuls K C Baking Powder 1 level teaspoonful salt 2 tablespoonfuls melted butter 2 tablespoonfuls sugar 1 egg Milk Sift dry ingredients together, beat the egg, add milk and butter to the egg to make one and one-quarter cups; stir all together with inverted spoon to shift batter. Turn into biscuit pan and spread even. Brush top lightly with melted butter. Sprinkle sugar and ground cinnamon over top. Bake in moderate oven.

Such authorities as Dr. Broadman, State Chemist of Maryland; Dr. E. E. Smith, formerly of Yale University; Dr. Austin Flint, of Bellevue Hospital, N. Y.; Prof. Kaiser, of Missouri, and Prof. Wm. Jage, Prof. Von Fehling, Dr. James T. Nicholls, Dr. Witthaus, all known for their writ-ings or text books on chemical subjects, testify in favor of a baking powder such as K C, and against the high-priced powders, which drug the food with Rochelle salts. (U. S. Senate Docu-ment No. 303, page 27.)

K C Waffles 1% cups flour Yolks of 2 eggs 2 level teaspoonfuls K C Baking Powder teaspoonful salt 1 cup thin cream or rich milk 4 tablespoonfuls melted butter Whites of 2 eggs, beaten dry

Sift the dry ingredients together, three times; beat the yolks of eggs; add the butter and milk and stir into the dry ingredients. Add the whites of eggs. Bake on a hot well-buttered waffle iron. When one side of the waffle is well-browned, turn the iron to brown the other side.

Pineapple Cake 2%, cups flour 3 level teaspoonfuls K C Baking Powder Y cup butter 1Y cups sugar Whites of 4 eggs M cup of liquid (For liquid use juice from canned or fresh pineapple diluted half with water.) Sift flour and baking powder three times; cream butter and sugar; add flour and moisture alternately, and lastly the whites of eggs beaten light. Bake in two layers in a slow oven and make icing by beating Y cup grated pure pine-apple, white of one egg, and two cups of confec-tionery sugar, together until smooth. Recipes which call for "cream of tartar" and soda are out of date. In such recipes always substitute K C BAKING POWDER to get better and more uniform results.

Corn Bread 1 cup wheat flour 2 cups yellow corn meal 3 level teaspoonfuls K C Baking Powder 2 tablespoonfuls sugar Yz teaspoonful salt 1 egg, beaten light

cups milk 2 tablespoonfuls melted butted or lard. Sift together three or four times, the meal, the flour, baking powder, sugar and salt. In another dish combine the egg, milk and melted butter; stir in the meal and flour prepared as above, beating rapidly until the dough is smooth, after which let stand. Bake in moderate oven.

Our Guarantee K C BAKING POWDER is

manufactured from the purest ma-terials obtainable, scientifically com-bined under the supervision of expert chemists in the exact proportions to produce a baling powder perfect in every respect.

We guarantee K C BAKING POWDER always to give perfect satisfaction, and to be uniform in strength and action, without varia-tion in results. This absolutely pro-tects you against the failures in bal-ing so common with other powders.

All grocers are instructed to re-fund the full purchase price, upon return of the can, to any housewife who tries K C and does not like it as well as any baking powder she has ever used,

JAQUES MANUFACTURING CO. CHICAGO

BEHIND

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