Essex County herald. [volume] (Guildhall, Vt.) 1873-1964, 1893-04-21
The New Bread.

The favor with which the new bread,
made with Royal BaSing Pewter Instead
of Yeast. Ina, been received b. our best
housekeepers and most expert bread
makers is really wonderful. AT saves
all the hard and tedious work OF knead-
ing and moulding" writes one. LESS
than an hour from the dry flour to the
most perfect loaf of bread | ever saw,
writes another. "FItsh bread every
day." SAYS another, land that the light6st,
finest and most wholesome, is something
to live for" owe relish the bread bet
ter than the old kind" ait is ahead OF
any yeast bread l ever baked" 1.-THE
bread was whittier and softer" BEST of
all, writes an enthusiastic housewife,
"we can eat the Royal unfemented bread
when freshly baked, or even when warm,
with perfect impuuity. 1t is actually On
anti-dyspeptic.'
"This bread has 'nutty' taste, that
is peculiarly pleasing writes still an-
other. 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
destroyed by the action of yeast. The loss
of these properties is what makes fresh
Yeast bread unwhoesOme The use Of the
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 aud actually anti
dyspep,ic. The greater convenience,
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 everyone.
The receipt for making this bread IS
herewith given, and hUu>ekecpers will
do well to cut it out aud preserve it:
To make one loat-Onc quart lour,
one teaspooniul salt, half u tcaspoonful
sugar, two heapiug teaspoonfuls Royal
Baking Powder, half medium sized cold
| boiled potato, and water. Sft 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 require more or less
according to the brand and quality Of
| the -four used. Do not make u still
/ dough, like yeast bread. Pour he bat.
ter into u creased pan, AVS inches, aud
four inches deep, filling about hall full.
The loaf will rise to ill the pan when
baked. Bake in very hot oven forty-five
minutes, placing paper over first fifteen
minutes baking, TO preyeat crusting too
soon on top. Bake at once. Dont mar
Nth miik
Perfect success requires the most care.
ful observance of all these details, aud
the author of the receipt emphasizes
the statement that Royal BakinL Powder
only eau be used because it is the only
powder in which the ingredients arr
prepared so as to give that continuous
action necessary to raise the larger bread
loaf.
To every reader who will write the
result Of her bread making from this
receipt to the Royal Baking Powder
Co., 100 Wall street, New York, tina
company announce that they will senJ
in return, free, copy OF most pr"c
ticaI and useful cook book, containing
one thousand receipts for all kinds o.
baking, cooking, etc. Mention thi
paper.