Custer weekly chronicle. [volume] (Custer City, S.D.) 1890-1931, 1893-04-22
Til, Nav Bread.


The favor with which the new bread,
made with Royal Baking Powder in.
stead of yeast, has been received by ous
best housekcepers and most expert
breadmakers, Is really wonderful. 1T
saves all the hard and tedious work OF
kneading and molding," writes one.
LESS than an hour from dry -four to
the most perfect loaf of bread ever
saw" writes another, Fresh bread
every day." says another, ''and that
the ligh,est, finest, and most whole.
some, is something TO live for" "Ws
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 impunity. 1t Is actually
an anti-dyspeptic."
This bread has 'nutty' taste that
is peculiarly pleasing" writes still
another. This is owing TO the fact
that the active gas-prodncing 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 deeomposed
and destroyed by the action of yeast.
The loss of these properties is what
makes fresh yeast bread unwholesome.
The use of Royal Baking Powder in-
a a - s.
| tighter bread, devoid of all dyspeptic
qualities. The same gas --carbonic-is
produced as where yeast is used, but IL
is evolved from the baking powGer it.
self and not from the. -four. Thereby
| the bread Is made more wholesome and
actually anti-dyspeptic. The greater
| convenience, where n batch of the
! finest bread can be made ana baked i'm
less than an hour, with no danger OF u
sour or heavy loaf, must be appreciated
! by everyone.
! The receipt for making this bread is
herewith given. and housekeepers will
| 10 well TO cut it out and preserve IL.
To make one loaf-One quart -four,
one teaspoonfnl salt, half a teaspoonful
sugar, two heaping 'teaspoonfuls Royal
baking powder, half medium-sized
cold boiled potato, and water. Sift to-
gether, 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 -four
/ will be requred-more or less
according to the brand and
| quality of the -four used. Do not make
a stiff dough, like yeast bread. Pour
the batter into u creased pan, AXIS
inches, and inches deep, filing about
half full. The loaf will rise TO fill the
pan when baked. Bake in very hot
oven forty-five minutes, placing paper
over first fifteen minutes baking. to
prevent crusting 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 recipe emphasizes
the statement that Royal Baking Pow
der only can be used because IL Is the
only powder in which the ingredients
are prepared so rs To give that contin-
nous action necessary TO raise the larger
bread leaf.
To every reader who Will write the
result of her bread making from this
recipe to the Royal Baking Powder
company, i06 Wal, street, New York,
that company will announce that they
will send in return, free, copy of a
most practical and useful cook book,
containing one Thousand recipes for all
kinds of baking, cooking, etc. Mention
this paper