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Maude Marie Costello

One of America's Foremost Authorities on Scientific T Cooking and Pure Foods HOUSANDS of women are daily guided in their cooking by the advice and suggestions of this most eminent authority. Maude Marie Costello has shown these housewives how to materially reduce their table costs and secure better results in every branch of cooking-she has given them the benefit of her scientific methods, and has shown them how to avoid impure foods. After courses of study in the Lewis Institute, University of Chicago, Simmons College and Boston Cooking School, Maude Marie Costello became a Domestic Science teacher of national fame-she knows which is best through her own experiments and the constant study of scientific cooking and pure foods.

One of the subjects nearest her heart-one which she has given endless study-one which she considers of vital importance-is the use of baking powder. In a recent interview, Maude Marie Costello said: "I use Calumet Baking Powder because I find it absolutely dependable and uniform, and because it has more leavening strength than most baking powder. Like everyone who is interested in domestic science, I am interested in reducing the high cost of living and am interested in Calumet because it is sold at a moderate price. "In my work I must use a baking powder which is wholesome beyond question and which is absolutely dependable, and Calumet meets all my requirements."

An endorsement by Miss Costello of any particular product is without dispute absolute proof that that brand is superior. 00000 Other views of one of the most modern and completely equipped laboratories and bakeries in America.

It is here that Calumet Baking Powder is tested by a baking in addition to being analyzed in the laboratory before it leaves the factory.