Fisherman & farmer. [volume] (Edenton, N.C.) 1887-19??, 1893-04-28
The New Bread.

The favor with which the new bread.
made with Royal BAkiag Powder instead
of yeast. has been received by our best
honsekeepeTs and most expert bread
makers IS really wonderful. 1T saves
ali the hard and tedious work Of knead-
Ing and moulding" writes one. Less
than an hour from the dry -four to the
most perfect loaf of bread | ever saw, y"
writes another. Fresh bread every
day, says another. land that the iightest,
finest and most wholesome, is something
to i've tor" 1--WE relish the bread bet
ter than the old kind" ait is ahead OF
any yeast bread | ever baked 1.-THE
bread was whittier and softer" BEST of
ALL writes an enthusiastic housewife,
we can eat the Royal un!emented bread
when freshly baked, or even when warm,
with perfect impunity- 1t is actually an
anti-dyspeptic."
This bread has '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 nutritiye 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 unWholesOme. The use Of the
Royal Baking Powder instead of yeast
is found to make a finer, lighter bread,
devoid of all dyspeptic qualities. The
RI &c
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 can be
made and baked in less than an hour
with no danger Of a sour or heavy
loaf, must be appreciated by everyone.
The receipt for making this bread is
herewith given, and housekeepers will
do we'll to cut it out and preserve it:
To make one loaf-One quart -four,
one teaspoonful salt, half teaspoonful
sugar, two heaping teaspoonfuls Royal
Baking Powder, half medium sized cold
boiled potato, and water. Sift together
thoroughly -four, salt, sugar and baking
powder; rub IL 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 flour will be required-more or less
according to the brand and quality 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 halt full.
The loaf will rise to fill the pan when
baked. Bake in very hot oven forty-fve
minutes, placing paper over first fifteen
minutes baking, to prevent crushing too
soon on top. Bake at once. Don't mlc
uith milk.
Perfect success requires the most care
full observance of all these details, aud
the author of the recei pit emphasizes
the statement that Royal Baking Powder
only can be used because it is the only
powder in which the ingredients are
prepared so as to give that continuous
action necessary to raise the larger bread
loaf.
To every reader who will write the
result Of her bread making from this
receipt to the Royal Baking Powder
Co., 100 Wall street, New York, that
company announce that they will send
in return, free, copy of most prac-
tical and useful cook book, containing
one thousand receipts for all kinds of
baking, cooking, etc. Mention this
paper.