Phillipsburg herald. [volume] (Phillipsburg, Kan.) 1882-1905, 1893-04-27
The New Bread. a

The favor with which the new bread,
made with Royal Baking Powder in
stead Of yeast, has beon received by our
best housekeepers, and most expert
bread makers is really wonderful, ut
saves all the hard and tedious work Of
kneading and moulding" writes one.
"Less than an hour from the dry -four to
the most perfect loaf of bread 1 ever
saw" writes another 'Fresh bread
every day" says another, "and that the
Highest, finest and most wholesome is,
something to live for" eve relish the
bread better than the old kind" at 10
ahead Of any yeast bread | ever baked;"
"The bread was whittier and softer"
"Best Of ALL" writes an enthusiastic
housewife, i've can eat the Royal infer
mented bread when freshly baked, or
even when warm, with perfect impuni-
ty. 1t is actually an anti-dyspeptic."
"This bread has 'nutty' taste that is
peculiarly pleasing" writes still anoth-
err" This is owing to the fact that the
active, producing principle Of the
Royal is derived from the pure grape
acid. 4,lI
The great value of this bread arises
from the fact that in it are preserved all
the most nutritive elements Of the -four,
some OF which are decomposed and de-
stroyed by the action of yeast. The loss
of these properties is what makes fresh
yeast bread unwholesome. The use Of
the Royal Baking Powder instead of
yeast is found to make finer, lighter
bread, devoid Of all dyspeptic qualities.
The same gas-carbonio-ls produced
as where yeast is used, but it is evolved
from the baking powder itself, and not
from the flour. Thereby the bread is
made more wholesome and actually anti
dyspeptic. The greater convenience
where batch of the finest bread can
be made and baked in less than half an
hour with no danger Of sour or heavy
loaf, must be appreciated by every one
The receipt for making this bread is
herewith given, and housekeepers will
do we'll to cut it out and preserve it.
To make one loaf:
One quart -four, teaspoonful salt,
half teaspoonful sugar, 2 heaping
teaspoonfuls ROYAL Baking Powder, half
medium-sized cold boiled potato and
water Sift together thoroughly -four
salt, sugar, and baking powder; rub in
the potato; add sufficient water to mix
smoothly and rapidly into stiff batter,
about as soft as for pound cake; about
pint Of water to quart of -four will
be required-more or less, according to
the brand and quality Of the -four used.
DO not make stiff dough, like yeast
bread. Pour the batter into CREASED
pan, AXIS inches, and 4 inches deep,
filling about half full. The loaf will rise
to fill the pan when baked. Bake in
very hot oven 45 minutes, placing pa
per over first Is minutes baking, to
prevent crusting on top. Bake at once.
Don't miG aUith nlGk,
Perfect success requires the most care
full observance Of all these details, and
the author of the receipt emphasizes the
statement that Royal Baking Powder
only can be used because it is the only
powder in which the ingredients are pre-
pared so as to give that continuous
action necessary to raise the larger
bread loaf.
To every reader who will write the re-
suit of her bread making from this re-
ceipt to the Royal Baking Powder Co.,
1O5 Wall street, New York, that compa-
ny announce that they will send in re-
turn, free, copy of most practical
and useful cook book, containing one
thousand receipts for all kinds Of baking,
cooking, etc. Mention this paper.