The Progress., 1893-04-22
Tn" New Bread.

The favor with which the
bread, made with Royal Bakinc po,'
der instead of yeast, has been rece;v",
by our best housckecpers and roN.
expert bread-makers is really wondo'
ful. 1T saves all the hard a.,
tedious work of kncading and monIs
ing. writes one. LESS than an bo,-
from the dry flour to the most perf.o,
loaf OF bread ever saw" wri,s'
another. "Fresh bread every dav "
says another. land that the licbtcs,
finest and most wholesome. is soma
thing 10 live for" I'VE relish ~.
bread better than the old kind 81,
is ahead Of any yeast bread | evo,
baked" The bread was whittier ana
softer Best of all, " writes an on
thusiastic housewife, "wc can eat IN.
Royal unfcrmcntcd bread when fresh.
~ baked, or even when warm. with
perfect impunity. 1t is actually an
anti-dyspcptic."
This bread has a 'nutty' taste tina,
is peculiarly pleasing writes stn
another. This is owing to the fact
that the active gas-producing princi.
pie of the Royal is derived from the
pure grape acid.
The great value Of this bread arise,
from the fact that in it are preserved
all the most nutritive elements Of tina
flour. some of which are dccomposed
and destroyed by the action OF yeast
The loss of these properties is wha.
makes fresh yeast bread unwhols-
some. The use of the Royal Baking
Powder instead of yeast is found 70
make a finer, lighter bread. devoid Of
all dyspcptic qualities. The sams
gas carbOnic-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 wholesome and actually anti.
dyspcptic. The 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 heavy
loaf, must be appreciated by every
one.
The receipt for making this bread
is herewith given, and housckeepers
will do well to cut it out and pre-
serve it.
To Make One Loaf: One quart -four,
! teaspoonful salt. half teaspoonful
sugar, 2 heaping teaspoonfuls Royal
Baking Powder half medium sized cold
boiled potato and water. Sift TO-
gcther thoroughly flour, salt. sugar
and baking 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 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
stiff dough, like yeast bread. Pour
the batter into creased pan. 4Ixs
inches, and inches deep, filling
about half full. The loaf Will rise TO
fill the pan when baked. Bake in
very hot oven As minutes, placing
paper over first Is minutes baking,
to prevent crusting too soon on top.
Bake at once. Don't mix with milk.
, Perfect success requires the most
careful observance of all these details,
and the author of the receipt empha-
sizes the statement that Royal Baking
Powder only can be used because it is
the only powder in which the engre-
dents are prepared so as to give that
action necessary to raise
the larger bread loaf
Z 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, a copy Of most prac-
tical and useful cookbook, containing
one thousand receipts for all kinds OF
baking, cooking. etc. Mention this
paper.