Union County courier. [volume] (Elk Point, Union County, D.T. [S.D.]) 187?-1913, 1893-04-21

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N9f34& kG4s5 1gsns 1 0NsSGr3 n1tee6
81 y0aet, ~ beon received ~ o0s bSsy
AnUs4kee.efs aud must expert bread.
makers, q realty wonderful. = ssvos
MI the hard and tedious work 81 kusAd.
lng and uiold.ng.s wsftes one. -Less
than an hour from DRY i.Our TO q most
perfect Loaf or bread I ever saw Wrttes
another. Fresh bread every day,
says aHGtheE, sand that the Hghtese,
finest, and most Wholesome, II some
thing To live for. W relish the bread
better than the old kind. IT is anead
or any yeast bread ] v . baked. h
bi read was whittier and softer. Best 9
all, writes m enthusiastic housewife.
We can eat the Loyal unfermented
bread when freshly based, or even when
warm, with perfect IMMUNITY. IT II &C.
tually an anti-dyspe,io.'
This b, cad has q 'nutty' taste that is
peculiarly pleasing" w.ites still an.
other. This is owing to the fact that
the active g~as-prodncing principle OF the
Royal is derived from the pure grape
acid.
The great value Of this bread arises
{ ON the fact that in 1t are preserved
all the most nutritiye elements OF the
tOoAf 0OAuO " WHASh NV oCSOAAfpSSN
and destroyed by the action OF yeast.
The loss OF these properties is what
makes fresh yeast bread unwholesome.
The use OF Royal Baking Powder In
stead Of yeast Is found to make . finer,
tighter Tread, devoid OF all dyspeptic
qualities. The same gas-earbonic lis
pro lut cd as where yeast is used, b1 It is
evolved from the baking powder itself
and not from the -four. Thereby the
bread is made more wholesome n
actually anti-dyspeptic. The greater
convenience. where q batch OF the finest
bread can BIO made and baked In less
than an hour, with no danger OF q sour
or heavy loaf. must be appreciated "
every one.
The receipt for making this bread is
herewith given. and h~ousekeepers will
do well to cut 1t out and preserve it.
To make one loaf-One quart flour. !
t~easpoonful salt, half a teaspoonful
sugar, 2 heaping taaspoonfuls Royal
Baking Powder, half medium-sized cold
boiled potato, and water. Silt together
thoroughly -four, salt, sugar. n bak-
Ing powder: rub In the potato; add SUI
ticient water to mix smoothly and rap
Idly into q stif batter, about as soft rs
for poundcake: about O pint OF water to
q quart of -four will be required-more
or less according to the brand and
quality Of the -four used. Dc not make
q stiff dough, like yeast bread. Pour
the batter into q creased pan. AXIS
inches, and 4 inches deep, filling about
half full. The loaf will rise to I'LL the
pan when baked. Bake in very hot oven
As minutes, placing paper over first Il
minutes baking, to prevent crusting toe
soon IN top. Bake at once. Don't mi1
Nth milk.
Perfect success requires the mos
careful observance Of all these details
The author OF the receipt emphasizes
tho statement that Royal Baking Pow
der only can be used because 1t is thu
only powder In which the ingredient!
are prepared SO as to give that contin
uous action necessary to raise tn
larger bread loaf.
To every reader who will write tn
result OF her bread making from this re
ceipt to the Royal Baking Powder Com
pany, l06 Wall street, New York, tina
company will that they viii
send in return, free, q copy OF . mos
practical and useful cook book, contain
Ing one thousand receipts for all kind
Of baking, cooking, etc. Mention thi
bap0r.