Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1893-04-20
THE NEW BREAD.

The favor with which the new bread
made with Royal Baking powder in
stead of yeast, has been received by
our best housekeepers and most EXPERT
bread-makers, is really wonderful. ST
saves all the hard and tedious work of
kneading and molding," writes one
LESS than an hour from dry -four to
the most perfect loaf of bread | ever
saw writes another. "Fresh bread
every day" says another, land thatthe
lightest, finest and most wholesome, is
something to live for" eve relish the
bread better than the old kind" Tits
ahead of any yeast bread ever baked"
''The bread was winter and softer"
"Best Of all y writes an enthusiastic
housewife. Owe can eat the Royal I'M
fermented bread when freshly baked.
or even when warm, with perfect i'm
punity. 1t is actually an anti-dyspep-
tic"
''This bread has 'nutty' taste that is
peculiarly pleasing" writes still another,
This is owing to the fact that the active
gas producing principle Of the Royal is
derived from the pure grape acid
The great value of this bread arises
from the fact that in it are preserved all
the most nutritive elements of the flour.
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
Royal Baking Powder instead of yeast
is found to make a finer, lighter bread,
devoid of all dyspeptic qualities. The
same gas-carbonic-is 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
ence, where batch of the finest bread
can be made and baked in less than 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 loa1-One quart flour,
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 sutti-
cient water to mix smoothly and rap
idly into stiff batter, about as soft as
for poundcake; about a pint of water to
a quart of -four will be required-more
or 1855 dCcOIulllS W tlle DIdllu anu qudl-
ity of the flour used Do not make
stiff dough, like yeast bread. Pour the
batter into creased pan, 42XS inches,
and 4 inches deep, filling about half
full. The loaf will rise to fill the pan
when baked. Bake in very hot oven
As minutes, placing paper over first Is
minutes baking, to prevent crusting too
soon on top. Bake at once. Don't mic
aUiM milk.
Perfect success requires the most
careful observance of all these details.
The author of the receipt emphasizes
the statement that Royal Baking Pow
der only can be used because it is the
only powder in which the ingredients
are prepared SO as to give that contin-
uous action necessary to raise the
larger bread loaf.
TO every reader who will write the
result of her bread making from this re-
ceipt to the Royal Baking Powder Com
pany, 100 Wall Street, New York, that
company will announce that they will
send in return, free, a copy of a most
practical and useful cook book, contain
ing one thousand receipts for all kinds
of baking, cooking, etc. Mention this
paper,