Maryland independent. [volume] (Port Tobacco, Md.) 1874-current, 1893-04-21

The favor with which the new bread,
made with Royal Baking Powder instead
Of yeast, has been received by our best
ho,isekeepers aud most expert bread
makers is really wonderful. at saves
all the hard and tedious work Of knead-.
ing and moulding" writes one. "Lcss
than an hour from the dry -four to the
most perfect loaf of bread ever saw, "
writes another. "Fitsh bread every
day, says another, ,'and that the lightest,
finest and most wholesome, is something
to live ior.n awe relish the bread bet
ter than the old kind;" ait is ahead Of
any yeast bread l ever baked;" "the
jread was whittier and softer" "Best Of
all, y writes an enthusiastic housewife,
1--WE can eat the Royal unfemented 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.
ntber. This is owing to the fact that
the active reproducing principle Of
the Royal Is derived from the pure
grape acid.
The great value of this bread arise.
from the fact that 10 1t are preserved all
the most nutritive elements of the -four,
some of which are decomposed and
destroyed blythe action OF yeast. The loss
Of these properties is what makes fresh
yeast bread unwhocsome. The use Of the
Royal Baking Powder instead of yeast
is found to make finer, lighter bread,
devoid OF all dyspeptic qualities. The
same gas-carbonlc-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 wholesome and actually anti.
dyspeptic. The greater convenience,
where batch Of the finest bread eau be
made and baked in less than an hour
with no danger OF sour or heavy
loaf, must be appreciated by everyone.
The receipt for making this bread is
herewith given, and housekeepers will
do well to cut it out and preserve it:
To make one loaf-Onc quart four,
one teaspoonlul salt, half teaspoOniul
sugar, two hcAping teaspooufuls Royal
Baking Powder, half medium sized cold
boiled potato, and water, Sft together
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 quart
OF -four will be required-more or less
recording to the brand and guilty of
the -four used. Do not make a stiff
dough, like yeast bread. Pour the bat
ter into a creased pan, ANS inches, and
four inches deep, filling about half full.
The loaf will rise 20 fill the pan when
baked. Bake 10 very hot oven forty-Gvc
minutes, placing paper over first fifteen
minutes baking, to prevent crusting too
soon on top. Bake at once. Don't nlit
NTH milk.
Perfect success requires the most care
full observance of all these details, aud
the author OF the receipt emphasizes
the statement that Royal Baking Powder
only can be used because it is the only
powder in which the ingredients ART
prepared SO as to give that continuous
action necessary to raise the larger bread
loaf.
To every reader who Will write thu
result Of he. bread making from this
receipt to the Royal B,king Powder
Co., lc6 Wall street, New York, tina
company announce that they will SEM
in return. ilce, copy of u most prac
teal aud useful cook book, containing
one thousand receipts for all kinds 0
baking, cooking, etc. Mention hi
paper.