It’s always fun to find a hundred-year-old advertisement for a product that is still available. This is the first time I’ve see multiple choice options in a hundred-year-old advertisement. In some ways this format seems a little more modern than the format of many old advertisements.
It certainly makes me always want to use dainty wheat flour!
Dainty wheat flour works for me. 🙂 My general sense is that “dainty” was a very popular word a hundred years ago. I know I’ve seen articles that referred to young women eating “dainty diets” and that soft-boiled eggs are dainty when compared to breakfasts with ham, fried eggs, potatoes, etc.
I did enjoy the ad, that experimenter is used instead of a bad is funny to me! It is a bit of psychology to avoid calling out bad cake makers for being bad.
That’s a fun ad, Sheryl. Makes me want to go right now and bake a really fluffy tender cake.
That is funny. My mom had trouble with a box cake.
And is the flour as superior as it claims to be?
I am the baker that usually reaches for a cake mix nowadays!
And will use the “flour” I have to hand… That being said I can use all purpose flour with a bit of cornstarch…shifted….for cake flour.
And I have a jar of gluten on hand to add to ap flour for bread.
Good heavens, that sounds organised. What does the cornflour do to help?
The corn flour /starch helps cut the gluten in the flour and makes it a substitute for cake flour…. 1 cup flour…minus 2 tablespoons …. add in 2 tablespoons of cornstarch…. sift several times.
For bread flour start with 1 cup of flour to 1 tablespoon gluten .
Ah thanks. That sounds a good idea for cakes. As to bread flour, I tend to buy strong flour just for bread.
I used to but one day I looked in the cabinet and had ap flour….whole wheat flour….bread flour…cake flour….(but never self rising cause I knew how to make that).
👍