River Falls journal. [volume] (River Falls, Pierce County, Wis.) 1872-2019, 1893-04-20

The favor with which the new bread.
made with Royal Baking Powder in
Stead Of yeast. has b-e1 received BY
bur best housekeepers and most expert
breadmalzers. Is really wonderful. 1T
saves all the hard and tedious work OF
kneading and moulding. writes one
Less than an hour from the dry -four
to the most perfect loaf of bread ever
saw" writes another. Fresh bread
every day" saws another. and that
the lightest. finest and most whole
some, Is something 10 live for" We
relish The bread better than the old
kind lit * ahead of any yeast
bread 7 ever baked 1.-THE bread was
whittier and softer Best of all.
writes an enthusiastic housewife: we
can eat The Royal unferm ented bread
when freshly baked. or even when
warm. with perfect impunIty. IL IS
actually an anti-dyspeptic-"
This bread has nutty' taste. that
is peculiarly pleasing writes still an
other. This i owing 20 the fact that
the active gas-producing principle Of
the Royal IS derived from the pure
grape acid.
The great vaiue Of this bread arises
from the fact that in IL are preserved
all the most nutritive elements of the
-four. some of which are decomposed
and 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 make a
finer. lighter bread. devoid of all dys-
peptic qualities. The same gas-car-
bOuic-is produced as where yeast IS
used but il Is evolved from the baking
powder itself and not from he -four
Thereby the bread is made more whole
some and actually anti-dyspeptic- The
greater convenience where 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 appre-
ciated by everyone
The receipt for making this bread Is
herewith given, and houselleepers viii
do well to cut il out and preserve it,
To make one loaf; One quart flour,
teaspOonful salt. half a teaspoOnful
sugar. . hsaping teaspoonfuls Royal
Baking Powder. half medium-sized cold
boiled potato. and water. Sift together
thorC lghIv -four. salt sugar, and bal-
inr powder: rub in the potato: add
sufficient water 70 mix smoothly and
rapidly into "a stiff batter. about as soft
as for pound cake; about a pint OF
water 70 a quart of flour Will be re
quired-more or less according 10 the
brand and quality of the -four used.
Do not make stiff dough. like yeast
bread. Pour the batter into a creased
pan. 4ilxs inches, and inches deep.
filling about half full The loaf will
rise To fill the pan when baked. Bake
in very hot oven - minutes. placing
paper over first II minutes baking. tO
prevent crust 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
are prepared SO as 20 give that continu-
Gus action necessary to raise the larger
bread loaf
To every reader who viii write the
result Of her bread making from this
receipt 70 the Royal liaking Powder
Co. lO6 Wall street. New York. that
company announce that they will send
IN return. free copy of 4 most prac-
teal and useful cook book, containing
ono thousand receipts for all kinds %
baking. cooking. etc Mention thu