The Seattle Star Newspaper, April 24, 1923, Page 4

oa Builds New Factory By C. P. Constantine AS concrete evidence of Pacific Northwest prog- ress is this announcement of the opening of the new Crescent Manufacturing Company’s factory at Railroad Avenue and Connecticut Street. The in- creasing demand for Crescent Brand pure food products necessitated this development of their man- ufacturing facilities and equipment. The Crescent Manufacturing Com- pany, established in Seattle in 1888, is essentially a Pacific Northwest Prod- ucts concern, catering primarily to the markets of the Pacific Northwest, though one of its products, Mapleine— a flavoring extract—enjoys a national use and is sold in every state in Amer- ica and Canada. West Indies, are gathered such fragrant spices as mace, nutmeg, ginger, pepper, cloves, cardamon, cassia, and turmeric. From China and Japan are imported other spices such as cinnamon, fennel, anise, capsi- cum, cayenne, Out of Europe are yathered the more amiliar caraway seed, mustard, pap- rika, celery seed. And from Africa and Egypt, the more potent capsi- Crescent Manufacturing Company Vanilla Beans from Mexice To weave a halo of romance amid the humming humdrum of a manufactur- ing enterprise may appear somewhat imaginative, but here in this plant is gathered the “fragrance of the world” to be distilled and crushed into exquis- ite flavors, aromatic spices and ambro- sial drinks, Tt is a fact in domestic science that “whatever pleases the palate nour- Tea From the Orient cultivated. cum, cayenne, cumin and ginger. South America and Mexico contribute chili peppers, sweet peppers, allspice. From China, Japan and India teas are gathered and blended into the familiar Crescent Brand. Ceylon, English Break- fast, Orange Pekoe, and other Crescent Teas—so fragrant and refreshing in the cup. The American taste for coffee is highly Nowhere else in the world does coffee AS ishes,” for it is a necessity of digestion that the mouth be “ made to water—saliva is the { first digestive juice. One of the striking developments of the culinary art is the greater 7, eae ida id La foods of Se.) ess expense by the deft touch }-—teolatelske of good condiments, spices ng rape NE , and flavors, ipa = aa Spices From the Indies Common cuts of meat are just as nutritious when skillful cooked and properly seasoned. blending and brewing attain such perfection as in America, and coffee drinkers of the Pacific Coast States are noted for their exacting demands for fine cupping blends. South America, Mexico and Central America furnish the finest growths of rich, mild drinking coffees, and coffee roasters of the Pacific States have developed the skillful And what would stews, meat loaves, ragouts, sausages, etc., be without the subtle influence of bay leayes, savory, marjoram, thyme and sage to make them tasty? All of these herbs are imported from Europe, re- fined and manufactured under the Crescent Brand. Your buns and cinnamon rolls, ginger bread and rye bread, would indeed be unpalatable and consequently indigest- ible without the aid of spices and flavors. Can you imagine ice cream without a flavoring or a cake without flavor or spices? From India, the East Indies and the Coffee From Central America blending, roasting, grinding and packing to produce the superlative bev- erage. Herbs From Europe The latest and best mechanical equipment is installed in this new faetory, in charge of a well organized and thoroughly competent personnel, and the result is the fra- grant’ and delicious Crescent Coffee. A cordial invitation is extended to you to visit this new manufacturing estab- lishment. Domestic Scientists and teachers, particularly, will find much 0 ; atAy What Is Good Baking Powder? By Walter R. Gailey Chief Chemist Crescent Manufacturing Oo. * A good baking powder is one that will raise the dough, leaving it sweet, light, wholesome, tender and moist. A still better baking powder is one that does all this and contributes new features of convenience. Crescent Baking Powder has the added and distinctive feature of containing two leavening ingredients, a fast and a slow one. The first begins to act when the dough is mixed, the second lies inert until oven heat is applied, and only raises while the food is being baked. A feature convenient and most important. Batters and doughs mixed with Crescent can wait. Biscuits, hot cakes, pastries, may be mixed at any convenient time to be baked just in time for serving. The raise is sure. Crescent is always uniform in strength and action—made so by scientific certainty. The materials used in Crescent Baking Powder are approved by state and national pure food laws, and for thirty-five years have had the indorsement of the leading food officials, chemists and physicians and domestic science authorities. Modern methods afford a full pound for 35c, B SOLUTELY puR ut TUESDAY, APRIL 24, 1923 CD LOO A