Thanksgiving and Christmas . 917 Warm weather, a tempting table in 900 Wedding breakfasts .... 916 NOTE. Housekeepers are reminded that the receipts which are starred (*) are for simple dishes. They are also advised to study the index suffi- ciently to become familiar with it. Not all the dishes of meat are in- cluded in the chapter on "Various Modes of Cooking Meat." Some will be found among the entrees and in the chapter on " Food for the Sick." And so with other kinds of dishes. The index to a cook- book should be of great value, yet the average housekeeper does not take pains to become well enough acquainted with it to avail herself of all the advantages which the book offers. She may waste many 966 INDEX. precious moments searching for a favorite receipt which could be found without the least delay if she took a little time now and then to study the index. A dish may be entered in several places, yet not be found just where some housekeeper, unacquainted with the prin- ciples on which index-makers work, expects to find it, and the unfortu- nate conclusion may be hastily reached that the book does not contain the receipt. The foregoing index has been carefully prepared, and it is hoped that all who use the KITCHEN COMPANION may find it one of the most helpful departments. University Press : John Wilson & Son, Cambridge ROYAL BAKING POWDER Absolutely Pure. Whenever soda and cream-of-tartar are called for in any receipt for cooking, better results will be obtained by using the ROYAL BAKING POWDER. It will render the food lighter, sweeter, and more palatable and wholesome. The ROYAL BAKING POWDER avoids all decomposition in the flour as caused by yeast raising, thereby saving a large percentage of its most nutritive elements. Food raised by the ROYAL BAKING POWDER may be eaten while hot even by dyspeptics, with impunity. Mrs. ELLEN H. RICHARDS, Instructor in Sanitary Chemistry in the Massachusetts Institute of Technology, says : " Baking Powders pre- pared from soda and cream-of-tartar chiefly are, when put up in tin cans with the maker's name and label, much more reliable than any other form of bread-raising preparation." Miss PARLOA, writing recently to a friend who asked her opinion of baking powders, said : " I should hesitate to use such powders freely without first being satisfied of the purity of the ingredients used in making them. But it seems to me that the ROYAL BAKING POWDER, which is manufactured in New York, is as good as any can be. I have used it a great deal, and always with satisfaction." U. S. Government Chemist, Prof. H. A. MOTT, after analyzing the chief baking powders for the government, reported: "The ROYAL BAKING POWDER is absolutely pure. I will go still further, and state that because of the facilities that company have for obtaining perfectly pure cream-of-tartar, and for other reasons depending upon the proper proportions of the same, and the methods of its preparation, the ROYAL BAKING POWDER is undoubtedly the purest and most reliable baking powder offered to the public." The ROYAL BAKING POWDER is of higher strength than any other powder, and therefore more economical in use. Established A.&. 18O1. BKNT & CO., MANUFACTURERS OF THE AND FANCY BISCUITS. Guaranteed absolute- ly PUEE. Hand-Made from Choicest Flour. They are easy of diges- tion.

AI-modernized reading of the original text

Thanksgiving and Christmas . 917 Warm weather, a tempting table in 900 Wedding breakfasts .... 916 NOTE. Housekeepers are reminded that the receipts which are starred (*) are for simple dishes. They are also advised to study the index sufficiently to become familiar with it. Not all the dishes of meat are included in the chapter on "Various Modes of Cooking Meat." Some will be found among the entrees and in the chapter on " Food for the Sick." And so with other kinds of dishes. The index to a cookbook should be of great value, yet the average housekeeper does not take pains to become well enough acquainted with it to avail herself of all the advantages which the book offers. She may waste many precious moments searching for a favorite receipt which could be found without the least delay if she took a little time now and then to study the index. A dish may be entered in several places, yet not be found just where some housekeeper, unacquainted with the principles on which index-makers work, expects to find it, and the unfortunate conclusion may be hastily reached that the book does not contain the receipt. The foregoing index has been carefully prepared, and it is hoped that all who use the KITCHEN COMPANION may find it one of the most helpful departments. University Press : John Wilson & Son, Cambridge ROYAL BAKING POWDER Absolutely Pure. Whenever soda and cream-of-tartar are called for in any receipt for cooking, better results will be obtained by using the ROYAL BAKING POWDER. It will render the food lighter, sweeter, and more palatable and wholesome. The ROYAL BAKING POWDER avoids all decomposition in the flour as caused by yeast raising, thereby saving a large percentage of its most nutritive elements. Food raised by the ROYAL BAKING POWDER may be eaten while hot even by dyspeptics, with impunity. Mrs. ELLEN H. RICHARDS, Instructor in Sanitary Chemistry in the Massachusetts Institute of Technology, says : " Baking Powders prepared from soda and cream-of-tartar chiefly are, when put up in tin cans with the maker's name and label, much more reliable than any other form of bread-raising preparation." Miss PARLOA, writing recently to a friend who asked her opinion of baking powders, said : " I should hesitate to use such powders freely without first being satisfied of the purity of the ingredients used in making them. But it seems to me that the ROYAL BAKING POWDER, which is manufactured in New York, is as good as any can be. I have used it a great deal, and always with satisfaction." U. S. Government Chemist, Prof. H. A. MOTT, after analyzing the chief baking powders for the government, reported: "The ROYAL BAKING POWDER is absolutely pure. I will go still further, and state that because of the facilities that company have for obtaining perfectly pure cream-of-tartar, and for other reasons depending upon the proper proportions of the same, and the methods of its preparation, the ROYAL BAKING POWDER is undoubtedly the purest and most reliable baking powder offered to the public." The ROYAL BAKING POWDER is of higher strength than any other powder, and therefore more economical in use. Established A.D. 1801. BKNT & CO., MANUFACTURERS OF THE AND FANCY BISCUITS. Guaranteed absolutely PUEE. Hand-Made from Choicest Flour. They are easy of digestion.

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