The Meeker herald., 1893-04-22
Tho New Bread.

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 ex-
pert breadmakers is really wonderful.
ut 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 1 ever saw" writes another.
"Fresh bread every day, says another,
''and that the lightest, finest and most
wholesome, is something to live for. :"
1--WE relish the bread better than the
old kind" 1T is ahead of any yeast
bread | ever baked;' THE bread was
whittier and softer" Best of all, +"
writes an enthusiastic housewife, 1--WE
can eat the Royal unfermented bread
when freshly baked, or even when
warm, with perfect IMMUNITY. 1t is
actually an anti-dyspeptic."
This bread has a 'natty' 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 pure grape
acid.
The great value of this bread arises
from the fact that in it are preserved
all the most nutritiye elements Of the
flour, some of which are docomposed
and destroyed by the action of yeast,
The loss of these properties is what
makes fresh yeast bread uuwholesome.
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-
bonic-is produced as where yeast is
used, but it is evolved from the bak-
ing powder itself and not from the
flour Thereby the bread is made
more wholesome and actually anti-dys-
peptic The greater convenience
where 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 appreciated by every
one.
The receipt for making this bread is
herewith given, and housekeepers will
do well to cut it out aud preserve it.
To make one loaf:
One quart flour, teaspoonful salt,
half teaspoonful of sugar, 2 heaping
tcaspoonfuls Royal Baking Powder
half medium sized cold boiled potato,
and water. Sift together thoroughly
flour, salt, sugar, and baking powder
rub in the potato; add sufficient water
to mix smoothly and rapidly into q
/ stiff batter, about rs soft as for pound
cake; about . pint of water will be re
] . .-,,-, ,,,,, 90. lncg
according to the brand and quality OF
the flour used. Do not make a stiff
dough like yeast bread. Pour the
/ batter into u creased pan, a KS inches,
and inches deep, filling about hall
full. The loaf will rise to fill the par
when baked. Bake in very hot over
i5 minutes, placing paper over first Il
minutes baking, to prevent crustine
too soon on top. Bake at once. Don'
mir uiM milk.
Perfect success requires the mos
careful observance of all these details
and the author of the receipt cmpha
sizes the statement that Royal Baking
Powder only can be used because it is
the only powder in which the ingredi-
cnts are prepared SO as To give thal
continuous action necessary to rails,
the larger bread loaf.
To every reader who will write the
result of her bread making from thi.
receipt to the Royal Baking Powder
Co, LOG Wall Street, New York, tina,
company announce that they will send
in return, free, copy of a most prac
teal and useful cook book, containing
one thousand receipts for all kinds o
baking, cooking, ." Mention Thu
/ paper.