Mineral Point tribune. (Mineral Point, Wis.) 1869-1938, 1893-04-22
The New Bread.

The favor with which the new brs,a
made with Royal Baking Powder h
stead of yeast, has been received H.
our best housekeepers aud most eyna-,
bread-makers, is really wonderful .r,
saves all the hard and tedious worl, ~
kneding and molding," writes ono
Less than an hour from dry flour 70
the most perfect loaf of bread l ever
saw" writes another, fresh bread
every day" says another. and that H.,
Hghtest, finest, and most wholesome Is
something to live for" I'VE relish
the bread better than the old kind"
1T is ahead Of any y"St brad 7 avar
baked The bread was wIIi."r ana soft
or" Best of ALL" writes an eptbusf
astic housewife. I'VE can eat the Row
al unfermented hea1 when freshly
baked, or even when warm. with nor.
feet impunity. 1t is actually an anti
dyspeptic."
'This bread has a ua;U' taste thar
is peculiarly pleasing, writes still an.
other. This owing TO the fact thar
the active gas-producing principle Of
the Royal is derived from the pure
grape acid.
The grelt value Of this bread arises
from the fact that in it are preserved
all the most nuhitive elements of tho
flour, some Of which are decompose3
and destroyed by the action of yeast
The loss Of these properties is what
makes a fresh yeast bread unUh4a
some. The use of Royal Baking Pow
der instead Of yeast is found to make
finer lighter bread, devoid Of an
dyspeptic qualities. The same gas-car
bonic-is produced as where yeast is
used, but it is evolved from the baking
powder itself and not from the -four
Thereby the bread is made more whole
some and actually aud-dyspeptic Tho
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 a heavy loaf, must be
appreciated by every one.
The receipt for making this bread Is
herewith given, and housekcepers win
do well tn cut it out and preserve it,
TO make one loaf One quart -four
l teaspoonful salt, half a teaspoonfu
sugar, . heaping toaspoonfuls Royal
Baking Powder, half medium-sized
cold boiled potato, and water. Sift to-
gether thoroughly flour, salt. sugar, ana
baking powder; rub in the potato add
sufficient water to mix smoothly and
rapidly into stiff batter, about rs soft
as for poundcake; about pint Of water
TO a quart Of flour viii be required
more or less according to the brand
and quality Of the flour used. Do not
make q stiff dough, like yeast bread
Pour the batter into creased pan
1-2yS inches and four inches deep
filing about half full The loaf will rise
to fill The pan when baked Bake ia very
hot oven 10 minutes, placing paper
over first II minutes baking, to prevent
crusting too soon on top Bake at once
Don't mix with milk
Perfect 50 cess requires the most
careful ol-cl, ance 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 con
tiuuous action necessary to rlise the
larger bread loaf
TO every reader who win write the
result Of her bread making from this
receipt to the Royal Baking Powder
Company, 10G Wall street New York
that company win announce that they
win send in return, free, q copy Of a
most practical and useful cook book
containing one thousand receipts for
all kinds Of baking, cooking, etc Men
ton this paper