San Saba County news. [volume] (San Saba, Tex.) 1874-19??, 1893-04-28

Ihs favor with which the new
bread, made with Royal Baking Pow
der instead of yeast, has been received
by our Ihest housekeepers and most
expert bread-makers is really wonder
ful. 1T saves all the hard and
tedious work of kneading and mould
ing writes one. LESS than an hour
from the dry flour to the most perfect
loaf OF bread | ever saw" writes
another. Fresh bread every day. -
says another, land that the highest,
finest and most wholesome, is some
thing to live for I'VE relish the
bread better thar the sld kind" III
is ahead of any yeast bread | ever
baked The bread was winter and
softer. y Best OF all. ." writes an en-
thusiastic housewife, we can eat the
Royal uniermented bread when fresh
" baked, or even when warm. with
perfect impuuity. 1t is actually an
anti-dyspeptic."
This bread has a 'nutty' Taste that
is peculiarly pleasing" writes still
another. This is owing to the fact
that the active gas-producing princi-
ne 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 nutritivc elements Of the
flour, some OF which arc dccomposed
and destroyed by the action OF yeast.
The loss of these properties is what
makes fresh yeast bread unwhole-
some The use of the Royal Baking
Powder instead of yeast is found to
make finer, lighter bread, devoid oil
all dysPeptic qualities. The same
gas carbo&c-is- feed as where
yeast is used, burt Is evolved from
the baking powder itself and not from
the -four Thereby the bread is made
more wholesome and actually anti
dyspeptic. The greater convenience
where a batch OF the finest bread can
be made and baked in less than an hour
with no danger OF a sour or heavy
loaf, must be appreciated by every
one.
The receipt for making this bread
is herewith given, and housckeepers
will do well to cut it out and pre-
serve it.
To Make One Loaf: One quart flour,
] teaspoOnful salt, half a teaspoonful
sugar, , heaping teaspoonfuls Roy al
Baking Powder, half medium-sized cold
boiled potato and water. Sift to-
gether thoroughly -four, salt, sugar
and baking powder; rub in the potato;
add sufficient water to mix smoothly
and rapidly into Il stiff batter, about
as soft as for pound-cake; about pint
Of water TO quart OF -four will be re-
quired-mOre or less according
to the brand and quality OF
the flour used Do not make a
stiff dough, like yeast bread. Pour
the batter into a CREASED pan, AXIS
inches. and 4 inches deep, filing
about half full The loaf VIII rise to
fill the pan when baked. Bake in
very hot oven As minutes, placing
paper over first Is minutes baking.
to prevent crusting too soon on top.
Bake at once. Don't mix with 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 it Is
the only powder in which the engre-
dients are prepared so as to give that
continuous action necessary to raise
the larger bread loaf.
. To every reader who viii 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, a copy of most prac-
tfcaI alo useTuT COOKBOOK, containing
one thousand receipts for all kinds Of
baking, cooking, etc. Mention this
paper.