The Bessemer indicator., 1893-04-22
The Now Draad

The favor With which the new bread
made with Royal Baking Powder in
stead Of yeast has been received by
eur best hsussksspsrs and nest s4-
pert breadmakers is really wonderful.
st 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 ever saw" writes another.
Fresh bread every day, says another,
'and that TIE lightcst, finest and most
wholesome, is something to live for
We relish the bread better than the
old kind" 1T is ahead of any yeast
bread l ever baked" 'The bread was
whittier and softer BEST of all, /"
writes an enthusiastic housewife, I'VE
can eat the Royal unfermented bread
when freshly baked, or even when
warm, with perfect impunity. 1t is
actually an anti-dyspeptic."
This bread has 'natty' taste that
is peculiarly pleasing" writes still an
other. This is owing to the fact that
the active producing principle Of
the Royal is derived from 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
-four, some Of which are decomposed
and destroyed 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 a
finer, lighter bread, devoid of all dys-
peptic qualities. The same gas-car-
bonic-is Pr roduced as where yeast is
used, but it is evolved from the bak
ing powder itself and not from the
-four. Thereby the bread is made
more wholesome and actually anti-dys-
peptic. 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 every
one.
The receipt for making this bread is
herewith given, and housckecpers will
do well to cut it out and preserve it.
To make one loaf:
One quart flour, teaspoonful salt
half teaspoonful of 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 q
stiff batter, about as soft as for pound.
cake; about pint of water will be re,
quired to a quart of ilour-more or less
according to the brand and quality of
the flour used. Do not make stiff
dough like yeast bread. Pour the
batter into creased pan, 4!xS inches,
and inches deep, filling about half
full, The loaf will Use to fill the pan
when baked. Bake in very hot oven
45 minutes, placing paper over first is
minutes baking, to prevent crusting
too soon on top. Bake at once. Don't
mir nth miM.
Perfect success requires the most
careful observance Of all these details,
and the author of the receipt empha-
sizes the statement that Royal Baking
Powder only can be used because it is
the only pow der in which the ingredi-
ents are 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., 1O6 Wall Street, New York, that
company announce that they will send
in return, free, copy of most prac-
tical and useful cook book, containing
one thousand receipts for all kinds OF
baking, cooking. etc. Mention this
paper.