The Middleburgh post. [volume] (Middleburgh, Snyder Co., Pa.) 1883-1916, 1893-04-20
The New Bread.

The favor with which the new bread,
made with Royal Baking Powder instead
Of yeast, has been received by our best
housekeepers aud most expert bread
makers is really wonderful. "Tt saves
all the hard and tedious work Of knead-
ing and moulding" writes one. "Lcss
than an hour from the dry flour to the
most perfect loaf OF bread | ever saw"
writes another. "Fitsh bread every
day, Says another, sand that the lightcst,
finest and most wholesome, is something
10 live ior." ave relish the bread bet.
ter than the old kind;" ait is ahead of
any yeast brend ever baked;' "the
bread was whittier and softer" BEST ut
all, writes an enthusiastic housewife,
ave can eat the Royal unfementcd bread
when freshly baked, or even when warm,
with perfect impunity. 1t is actually an
anti.dyspcptic."
"This bread has 'nutty' taste, that
is peculiarly pleasing" writes still an.
other. This is owing to the fact that
the active gds-producing principle OF
the Royal Is derived from the pure
grare ucd.
The great value of this bread arises
| from the fact that IN it are preserved all
tue most nutritive elements Of the flour,
some of which are dccomposcd aud
destroyed by the action of yeast. The loss
OF thee properties is what makes fresh
Yeast bread unwholcsomc. The use of the
Royal Baking Powder ins,cal of yeas,
is found to make a finer. lighter bread,
devoid OF all dyspcptic qualities. The
'ninc gas-carbunlc-is produced as
where yeast is used, but n il evolved
from the baking powder itself aud not
| HON the flour. Thereby the bread is
made more wholesome and actually anti
dyspopic. The greater convenience,
where II batch of the finest bread can he
made aud baked in less than an hour
with no danger Of sour or heavy
loaf. must be appreciated 10y everyone.
The receipt Tor making thi, bread is
| herewith given, and housCkocpcrs will
do well To cut it out aud preserve it:
To make one loaf--Oac quart our,
one tcaspooniul salt, half icaspooulul
sugar, two hcaping tcuspoonlul. Royal
Baking Powder, half mcdtum.siZcd cold
boiled potato, aud water. SIT together
thoroughly flour, salt, sugar and baking
powder; iub in the potato; add sufficient
water to mix smoothly aud rapidly INTO
II stlil batter, about rs soft as Tor pound
cake; about pint of water to quart
OF Hour will bc rsquirci--morc or less
according to the brand and quality Of
the flour used. Do not make still
dough, like yeast bread. Pour the bat
ter INTO a creased pan, I!NS inches, aud
four inches deep, filling about halt full.
The loaf will rise to I'LL the pan when
baked. Bake in very hot oven forty.hve
minutes, placing paper over trst fifteen
minutes baking, to prevent cru,iiug too
soon on top. Bake at once. DOat mis
! rN milk.
Perfect success requires the most care
iui Observance of all these details, aud
the author OF the receipt emphasizes
the statement that ROYAL Ballius Powder
only can be used because it is the only
powder in which the ingredients are
| prepared so rs 10 give that coH,inuoLs
action cr1Ic,"sSs'ary - raise the laroer bia od
To every reader who will write the
result ot her b'cal making from this
receipt TO the Royal B,luug Powder
Co., lO6 Wall street, New York, that
company announce that they will send
IN ie'uin' Tree, copy of most prac-
ucal and useful cool, book, containing
one thousand receipts for all kinds Of
baking, cooking, etc. Mention this
paper.