The state republican. (Jefferson City, Mo.) 1871-1896, 1893-04-20

Tho favor with which the ffevvbreeAts
mndc with Royal Baking Powder In
Ltead of yeast, has been received by
our best housckccpers and most expert
brcadmalers, Is really wonderful. ait
saves all the hard and tedious work OF
knoading and moulding" writes one.
LESS than an hour from the dry -four
70 the most perfect loaf of bread I ever
saw" writes another. Fresh bread
every day." says another, land that
the lightcst finest and most whole.
some, Is something to live for" I'VE
relish the bread better than the old
kind" cit is ahead OF any yeast
bread ever bakcd;" "the. bread was
whittier and softer" BEST of ALL"
writes an enthusiastic housewife; 1--WE
car eat the Royal unferm cnted bread
when freshly baked, or even when
warm, with perfect i%mpunity. 1t is
actually an onti-dyspeptic."
This bread has n 'nutty' taste, that
Us peculiarly pleasing" writes still an
other. This is owing to the fact That
the active gas~-prcdwcins 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
Hour, some of which are decomposed
md destroyed by the action Of Yeast.
The loss Of these properties is what
makes fresh yeast bread un wholesome.
The use of the Royal Baking Powder
instead of yeast is found to mako a
finer, lighter bread, devoid of all dys>
peptic qualities. The same Eas-car.
bonic-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 m~ore.wphoTe,
some and actually, acknowledgement The
T~grcater Convenience where q batch OF
the finest bread can be made and baked
in less than ar hour with no danger OF
a sour or heavy loaf, must be appre.
ciatcd by everyone.
The receipt for making this bread is
herewith given, and housekeepers will
do we'll to cut it IA and preserve it.
To make ono loaf: One quart -four,
! ~teaspoonful salt, half q teaspoonful
sugar, 9 hcaping ~teaspoonfuls Royal
Baking Powder, half medium-si2ed cold
boiled potato, and water, Sift together
thoroughly flour, salt, sugar, and bak-
ing powder; rub in the potato; add
sufficient wntcr to mix smoothly and
rapidly into a stiff batter, about as soft
rs fnr pound cake; about n pint ot
water to n quart Of -four will he re.
quired-mcrc 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
pam, ANS inches, and 4 inches deep,
filling about half full. The loaf will
rise to fill the pan when baked. Bake
in very hot oven 10 minutes, placing
paper over first Is minutes baking, to
prevent crusting too soon on top. Bake
ut once. Don't mix with milk.
Perfect success requires the most
careful observance of all these details.
The author of the receipt emphasizes
tho statement that Royal Baking Pow
der only can be used because Il h the
only powder in which the ingredients
IRE prepared so as to give that contiun.
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 a most prac.
teal and useful cook book. containing
ono Thousand receipts for all kinds OF
baking, cooking, etc. Mention this
paper.