Martinsburg herald. [volume] (Martinsburg, W. Va.) 1881-1920, 1893-04-22

The favor with which the new bread,
made with Royal Baking Powder instead
Of ysast, has been received by our best
housekeepen and most expert bread
makers y really wonderful. "It saves
ali the hard and tedious work OF knead-.
ing and moulding" writes one. "Lcss
than an hour from the dry -four to the
mest perfect loaf OF bread l ever saw"
writes another. "Fitsh bread every
day, "says another. ssand that the lightest,
finest and most wholesome, is something
to live for" "We relish the bread bet.
ter than the old kind;" s.it Is ahead of
any yeast bread ever baked" 'sthe
bread was whittier and softer" "Best Of
all, y writes an enthusiastic housewife,
1--WE can eat the Royal unfementcd bread
when freshly baked, or even when warm,
with perfect impunity. 1t is actually an
anti-dyspcptic."
''This bread has .nutty' taste, that
is peculiarly pleasing" writes still al.
other. This is owing to the fact that
the active reproducing principle of
the Royal rs derived from tho pure
grape acid.
The great value of this bread arises
from the fact that 10 1t 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 unwholcsome. The use of the
Royal Baking Powder instead of yeast
is found to make finer, lighter bread,
devoid of all tiyspeptic qualities. The
same gas-car bonic--is produced as
where yeast is used, but i. is evolved
from the baking powder itself aud not
from the -four. Thereby the bread is
made more wholesome and actually anti.
dyspeptic. The greater convenience,
where batch of the finest bread can be
made aud baked in lrss than an hour
with no dshger Of sour or heavy
loaf. must be appreciated by everyone.
The receipt Ter making this bread is
herewith given, and hou>ekeepcrs will
do well to cut i, out and preserve il:
To make one loaf-Onc quart four,
one teaspoonful salt, half teaspoonful
sugar, two heaping teasPoonfuls Royal
Baking Powder, hnlf medium sized cold
bai'ed po alto. and water. SIft together
thoroughly Gour, salt, sugar and baking
powder; rub in the potato; add sufficient
water to mix smoothly and rapidly into
4 stiff batter, a5Out as soft as for pound
cake; about pint of water to a quart
OF flour will be require l--morc or less
according to the brand and guilty of
the -four used. Do not make a stid
dough, like yeast bread. Pour the bat
Ter into crossed pan, ANS inches, and
four inches deep, filling about half full.
The loaf will rise 20 fill the pan when
baked. Bake in very hot oven forty-6ve
minutes, placing paper over first fifteen
minutes baking, to prevent crusting too
soon on top. Bake at once. Don't mir
With mill.
Perfect SUCCESS requires the most care
full Observance of all these details, aud
the author Of the receipt emphasizes
the statement that Royal Baking Powder
only can be used because i, is the only
powder in which the ingredients 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., LOG Wall street, New York, that
company announce that they Will send
in return, free, copy of = most prac-
fcal and useful cock book, containing
one thousand receipts for all kinds OF
baking, cooking, etc. Mention this
paper.