The Lamar register., 1893-04-22
Tho New ur~ad.

The favor with which the lev bread
made with Royal Baking Powder in
stead of yeast has been received by
our best housekeepers and most ex'
pert breadmakers is really wonderful
TT 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 1 ever saw writes another.
Fresh bread every day, says another,
'and that tie lightest, finest and most
wholesome, is something to live for.
1--WE relish the bread better than the
old kind" s'It is ahead of any yeast
bread / ever baked" ''The bread was
winter and softer BEST of all "
writes an enthusiastic housewife, We
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 gas producing principle OF
the Roy 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 deeomposed
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 Ess-ear-
bonic--is produced 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 a batch Of the finest bread can
be made and baked in less than an
hour with no danger OF sour or heavy
leaf, must be appreciated by every
one.
The receipt for making this bread IS
herewith given, and housekeepers will
do well to cut it out and preserve 1t.
To make one loaf:
One quart -four, ,easpoonful salt
half teaspoonful Of sugar, . 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 a
stiff batter, about as soft as for pound
cake; about pin. Of water will be re
quired to a quart Of -four more or less
according to the brand and quality Of
the flour used. Do not make stiff
dough like yeas, bread. Poar the
batter into CREASED pan, i!1S inches,
and inches deep. filing about half
full. The loaf will rise TO hll the pan
when baked. Bake in very hot oven
45 minutes, placing paper over hrs; Is
minutes baking. to prevent erustins
too soon on top. Bake at once. Uoa't
mir pitA milk
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 II is
the only powder 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, LOG Wall Street, New York, that
company announce that they will send
in return, free, 4 copy of most prac-
tical and useful cook book, containing
one thousand receipts for all kinds Of
baking, cooking, etc. Mention this
paper.