Macon beacon. [volume] (Macon, Miss.) 1859-1995, 1893-04-22

The favor with which the new bread
made with Royal Baking Powder in
stead Of yeast. has been received by
our best housekeepers and most expert
breadmakerS, is really wonderful. III
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, "and that
the lightest, finest and most whole
some, is something TO live for" I'VE
relish the bread better than the old
kind lit is ahead of any Yeast
bread | ever baked;" the bread was
whittier and softer" Best of ALL"
writes an enthusiastic housewife: I'VE
can eat the Royal unferm ented bread
when freshly baked, or even when
warm. with perfect impunity. 1t is
actually an anti-dyspeptic."
This bread has a '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
hour, some of which are decomposed
and destroyed by the action of Yeast.
The loss of these properties is what
makes fresh yeast bread nm wholesome.
The use of the Royal Baking Powder
instead of yeast is found to make a
liner, lighter bread, devoid of all dys-
peptic qualities. The same gas-car-
bonlc-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
aud actually anti-dyspeptic. The
greater convenience where a batch of
the finest bread can be made and baked
in less than an hour with no danger of
sour or heavy loaf. must be appre-
by everyone.
The receipt for making this bread is
herewith given, and housekeepers will
10 we'll to cut it out and preserve it.
1o make one loaf: One quart flour,
~teaspoonful salt, half a teaspoonful
? heaping ~teaspoonfuls Royal
baking Powder, half medium-sized cold
boiled potato, and water. Sift together
thoroughly flour, salt, sugar, and bak-
ng powder: rub in the potato; add
water to mix smoothly and
'apldly into a stiff batter, about as soft
IS for pound cake; about a pint of
water to a quart of flour will be re.
lulred-more or less according to the
'rand and quality of the flour used.
10 not make a stiff dough, like yeast
'read. Pour the batter into a creased
'an. ANS inches, and 4 inches deep,
Hing about half full. The loaf will
Use to fill the pan when baked. Bake
n very hot oven As minutes. placing
aper over first IS minutes baking, to
crusting too oon on top. Bake
t once. Don't mix with milk.
Perfect success requires the most
areful observance of all these details.
The author of the receipt emphasizes
ne statement that Royal Baking Pow
er only can be used because it is the
My powder in which the ingredients d,
re prepared so as to give that continu-
US action necessary to raise the larger
read loaf. :
To every reader who will write the ,
esult of her bread making from this j.,
,ceipt to the Royal Baking Powder ,
D., l06 Wall street. New York, that .
,mpany announce that they will send !;
return, free, a copy Of a most prac- y
cal and useful cook book, containing i.
he thousand receipts for all kinds of a
aking, cooking, etc. Mention this =
lper. r