Savannah courier. (Savannah, Tenn.) 1885-1979, 1893-05-11
Thu Now nreaA

'ho favor with which tho n -,
,as with Royal Baking pow,lnr in'
on~ u 0. yeast, has been received bv
S na pest houseNcepers and most expert
sa. saulnakers, is really wonderful at
-, $50, al the hard and tedious work OF
"Ie og and moulding" writes one,
less Than an hour from the drv fIopr
" ene most perfect loaf of bread aver
saw writes another. "Fresh broad
az sery uay'" says another, land that
.nc hghtest, finest and most whole.
so,,, Is something to live for" ave
,eiisn the bread better than the old
%lhu 1T is ahead of anv Yeast
oreau ever rbaked;n ."the bread was
winter and softer.s' "Best Of alln
writes an enthusiastic housewife: 0we
u ..a eat the Royal unferm ented bread
when freshly baked, or even when
warm, with perfect impunity. II is
actually an anti-dyspeptic."
ms bread has a 'nutty' taste. that
Is peculiarly pleasing" writes still an.
other' This is owing to the fact that
the active gas-producing principle OF
inc Royal is derived from the nure
grape acid. r0
Inc great value of this bread arises
from the fact that in it are preserved
aii the most nutritive clements of the
nour' some of which are decomposed
ana destroyed by the action of Yeast
Inc loss of these properties is what
makes fresh yeast bread unwholesome
Inc use of the Royal Baking Powder
instead OF yeast is found to make a
nner, lighter bread, devoid of all dys.
peptic qualities The same pas-car.
oonic-is produced as where Yeast is
used, but 1t is evolved from the baking
powder itself and not from the flour'
Thereby the bread is made more whole.
some and actually anti-dyspeptic. The
greater convenience where batch of
.he hnest bread can be made and baked
In less than an hour with no danger of
sour or heavy loaf, must be appre.
ciated by everyone.
The receipt for making this bread Is
herewith given, and housekeepers will
10 well to cut it out and preserve it.
10 make one loaf: One quart flour
teaspoonful salt, half teaspoonful
sugar, 2 heaping teaspoonfuls ROYAL
Baking Powder, half medium-sized cold
boiled potato, and water. Sift together
thoroughly -four, salt, sugar, and bak-
ing powder; rub in the potato: add
sufncient water to mix smoothly and
rapidly into stiff batter, about as soft
as for pound cake; about q pint of
water to quart of flour will be re.
qulred-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 creased
pan, 419xS inches, and inches deep,
filling about half full. The loaf will
rise tofill the pan when baked. Bake
in very hot oven 40 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.
The author of the receipt emphasizes
the statement that Royal Baking Pow
der only can be used because it is the
only powder in which the ingredients
are prepared SO as to give that continu-
GUS action necessary to raise the larger
bread loaf. tyste0 fF~s
To every reader who will write the
result of her bread making from this
receipt to the Royal Baking Powder
Co., 1906 Wall street, New York, that
company announce that they will send
in return, free, copy of a most prac-
tical and useful cock book, containing
one thousand receipts for all kinds OF
baking, cooking, etc. Mention this
paper.