The state herald. (Holyoke, Logan County, Colo.) 1887-1921, 1893-04-21
I'll. New Dr.sd;

The favor with which the new bread
made with Royal Baking Powder In
stead OF yeast has been received by
our best housskespers and most OK.
port breadmakers il really wonderful.
ut saves all the hard and tedious
work of kneading and moulding, +"
writes one. LESS than an hour from
the dry flour to the most perfect loaf
Of bread ever saw writes another.
Fresh bread every day, says another,
land that Tie lightest, finest and most
wholesome, is something to live for. "
I'VE relish the bread better than the
old kind" ut is ahead of any yeast
bread ever baked" "The bread was
whittier and softer" "Best OF all, y
writes an enthusiastic housewife, 1--WE
can cat the Royal unfermentcd 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 au-
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 nutritive elements of the
-four, some Of which are decomposcd
and destroyed by the action of yeast.
The loss of these properties is what
makes fresh yeast bread unwholcsome.
The use Of the Royal Baking Powder
1r.fhstea4 q ycass-s found to make a
finer, lighter bread, devoid Of all dys.
peptic qualities. The same gas-car.
bonic-is pr oduced as where yeast is
used, but it is evolved from the bak.
ing powder itself and not from the
-four. 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
leaf, must be appreciated by every
one
The receipt for making this bread is
herewith given, and housekecpers will
do well to cut 1t, out and preserve it.
To make one loaf:
One quart flour, teaspoonful salt,
half teaspoonful of sugar, 2 heaping
teaspoonfuls 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 a
stiff batter, about MS soft as for pound
cake; about n pint of water will be re.
quired to quart OF ilour-morc or less
according to the brand and quality of
the -four used. Do not make n stiff
dough like yeast bread. Pour the
batter into creased pan, 4lxS inches,
and inches deep, filling about half
full. The loaf will Use to fill the pan
when baked. Bake in very hot oven
10 minutes, placing paper over first 10
minutes baking, 10 prevent crusting
too soon on top. Bake at once. Don'i
mir Nth milk,
Perfect success requires the most
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 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-arnounce that they will send
in retur,, free, copy OF most prac-
teal and useful cook book, containing
one thousand receipts for all kinds Of
baking, cooking, etc. Mention ihi.
paper.