The Lafayette gazette. [volume] (Lafayette, La.) 1893-1921, 1893-05-27


made with Royal Baking Powder in.
stead of yeast, has been received by |
our best bousekeepers and most expert |
breadmakers, is really wonderful. .'It |
saves all the hard and tedious work of
kneading and moulding 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 l:ghtest, finest and most whole
some. is something to live for" I'VE
relish the bread better than the Old
1kind;' cit is ahead of any yeast
bread ever balked;'' s'the bread was
winter and softer" "Bcst of all"
writes an enthusiastic housewives; i've
can eat the Royal unferm ented bread
when freshly baked, or even when
warm, with perfect impunity. 1t il
actually an anti-dyspeptic."
''This bread has q '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 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 the
| flour, some of which are decomposed
and destroyed by the action of yeast.
| The loss of these properties is what
makes fresh yeast bread un W holesome.
The use of the Royal Baking Powder
instead of yeast is found TO make q
finer, lighter bread, devoid of all dys-
peptic qualities. The sa.oe 2as-car-
| bonic-is produced aS where yeast Is
used, but it 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 q batch OF
| the finest bread can be made and baked
in less than an hour with no danger OF
| so,,r ~. heavv loaf. must be aDDr0.
| ciated by everyone.
The receipt for making this bread is
herewith given, and houselkeepers will
do we'll to cut it out and preserve it.
! To make one loaf: One quart flour,
I teaspoonful salt, half q teaspoonful
sugar, 2 heaping teaspoonfuls Royal
Baking Powder, half mediun-sized cold
boiled potato, and water. Slit together
thoroughly flour, salt, sugar, and bak-
ing powder; rub in the potato; add
sufficient water to mix smoothly and
rapidly into a stiff batter, about as soft
as for pound cake; about a pint of
| water to a quart of flour 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 q creased
pan, 415xS inches, and inches 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 crus ting 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
ore 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 thi:
receipt to the Royal Baking Powder
Co., lOe Wall street, New York, thai
company announce that they will SEND
in return, free, copy of a most prac
teal and useful cook book, containing
one thousand receipts for all kinds o.
baking, cooking, etc. Mention th1:
} paper.