The Jasper weekly courier. [volume] (Jasper, Ind.) 1858-1922, 1893-04-28

The favor with which the new br,>.
made with Royal Baking Powder j..
stead of yeast, has been received !.
our best horsekeepcrs and most ex,a.,
breadmakers. Is really wonderful ~,
saves all the hard and edious wor,, -
lxneading and moulding" writes one
LESS than an hour from the dry Am.
to the most perfect loaf Of bread c,...
saw" writes another. Fresh br..,
e.ery day." says another. "and tha,
the lightest. finest and most Who'll.
some. Is something to live for ~.
relish the bread better than the M
Kind lit Is ahead Of any ve.,s,
bread l ever baked" ''the bread ~.
whittier and softer" Best OF ms
writes IN enthusiastic housewife; ~.
can eat the Royal unferm en,ed bre,1
when freshly baked. or even NH,
warm. with perfect impunity. IL i
actually an anti-dyspeptic"
This bread has 'nutty' taste. tina,
is peculiarly pleasing" writes still An.
other. This is owing to the fact Tia,
the active gas-producing principle ~
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 nutritive elements OF Tho
flour, some of which are dccompoSed
and destroyed by the action OF Yeast,
The loss of these properties is wha,
makes fresh yeast bread uu WHOLESOME
The use of the Royal Baking Powder
instead Of yeast is found TO make
finer, lighter bread. devoid Of all dys.
peptic qualities The same gas-car.
bonic-is produced as where yeast is
used. but il 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 81
the finest bread can be made md baked
in less than an hour with no danger Of
a sour or heavy loaf, must be appre.
ciated by everyone
The receipt for making this bread il
herewith given, and housclSecpers will
do well to cut it out and preserve it.
To make one loaf: One quart -four.
teaspoonful salt, half teaspoonful
sugar. 2 heaping teaspoonfuls ROYAL
Baking Powder. half nedium-sized cold
boiled potato. and water. Sift together
thoroughly -four. salt, sugar. and bak-
ing powder; rub in the potato: add
sufficient water TO mix smoothly and
rapidly into if batter. about as sol,
As for pound cake: about a 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 stiff dough. like yeast
bread. Pour the batter into e. eased
pan. 4iSxs inches. and 4 inche. deep.
filing about half full. The loaf will
rise TO fill the pan when baked. Bake
in very hot oven IS minutes. placing
paper over first Is minutes baking. TO
prevent crusting too soon on top. Bake
1T 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 ii 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.
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. copy Of most prac-
teal and useful cook book. containing
one thousand receipts for all kinds OF
baking, cooking, etc Mention this
paper.
OyE Of the great problems Of the day Is