Passaic City record., 1893-04-22
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 and most expert bread
makers is really wonderful. ut saves
all the hard and tedious work of knead-
ing and moulding" writes one. "Less
than an hour from the dry flour to the
most pt rfect loaf of bread | ever saw"
writes another. "FIe sh bread every
day." Says another, ''and that the lightest,
finest and most wholesome, is something
to live for" "We relish the bread bet
ter than the old kind" ''it 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 unfemented bread
when freshly baked, or even when warm,
with perfect impunity. 1t is actually an
anti-dyspeptic."
ssThis 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 nutritive elements of the flour,
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 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 can 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-One quart -four,
one teaspoonful salt, half teaspoonful
sugar, two heaping teaspoonfuls Royal
Baking Powder, half mediums sized cold
boiled potato, and water. 6ift together
thoroughly flour, salt, sugar and baking
powder; rub in the potato; add sufficient
water to mix smoothly and rapidly into
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 flour used. Do not make stiff
dough, like yeast bread. Pour the bat
ter into creased pan, 4sx6 inches, and
four inches deep, filling about half full.
The loaf will rise to fill the pan when
baked. Bake in very hot oven forty-6ve
minutes, placing paper over first fifteen
minutes baking, to prevent crustlng too
soon on top. Bake at once. Don't MIA
aoith milk.
Perfect success requires the most care
full observance of all these details, and
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 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., LOG 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.