Iuka reporter. (Iuka, Miss.) 1888-1894, 1893-04-20
The New Bread.

The favor with which the new bread
made with Royal Baking Powder instead
OF yeast, has been received by our best
nousekeepers and most expert bread
makers is really wonderful. at saves
all the hard and tedious work of knead-
& and moulding" writes one. "Less
than an hour from the dry -four to the
most perfect loaf of bread ever saw %
writes another. ssFresh bread every
day" says another, ''and that the lightest.
hnest and most wholesome, is something
TO live for" "We relish the bread bet
ter than the old kind" cit is ahead Of
any yeast bread l ever baked;r "the
bread was whittier and softer.n "Best of
all, [" writes an enthusiastic housewife.
I'VE can eat the Royal unfemented bread
when freshly baked, or even when warm.
with perfect impunity. 1t is actually an
anti-dyspeptic."
"Ihls bread has 'nutty' taste, that
is peculiarly pleasing" writes still an.
other. This is owing to the fact that
the active gas-producing principle of
the Royal is derived from tho 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 decomposcd and
destroyed blythe action of yeast. The loss
OF these properties is what makes fresh
yeas erea>. uuwhclcsome. The use of the
Royal Baking Powder lnsleed of yeaet
Is found to make finer, lighter bread,
devoid of all dyspeptic qualities. The
came as-carbonlc--is produced as
where yeast is used, but it is evolved
from the baking powder itself and not
IRON the flour. 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 sour or heavy
loaf, must be appreciated by everyone.
Inc receipt for making this bread is
herewith given, and housekeepers will
90 we'll to cut it out and preserve it:
10 make one loaf-One quart -four.
one teaspoontul salt, half a teaspoonful
sugar, two heaping teaspoonfuls Royal
Baking Powder. half medium sized cold
boiled potato, and water. Srt together
thoroughly flour, salt, sugar and baking
powder; rub in the potato; add sufficient
water to mix smoothly and rapidly into
stlif batter, about as soft as for pound
cake; about pint of water to a quart
OF Hour will be required-more or less
according to the brand and quality of
the flour used. Do NOT make a stiff
dough, like yeast bread. Pour the bat
ter into creased pan, 45xS inches, and
four inches deep, filling about half full.
The loaf will rise to till the pan when
baked. Bake in very hot oven forty-ive
minutes, placing paper over first fifteen
minutes baking, to prevent crusting too
soon on top Bake at once. Don't mir
soih milk.
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 it 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., Jug Wall street, New York, that
company announce that they will send
IN return, free, copy of most prac-
teal aud useful cook book, containing
one thousand receipts for all kinds of
baking, cooking, etc. Mention this
paper.