St. Tammany farmer. [volume] (Covington, La.) 1874-current, 1893-06-10

The favor with which the new bread
made with Royal Baking Powder in
stead OF yeast, has been received by
our best housekeepers and most expert
breadmakers. is really wonderful III
saves all the hard and tedious work OF
kneading and moulding" writes one.
LESS than an hour from the dry floul
to the most perfect loaf of bread I ever
saw" writes another. "Fresh bread
every day." says another, "and that
the lightest, finest and most whole
some, is something to live for" 1--WE
relish the bread better than the old
kind" lit is ahead Of any yeas
bread ever baked" '.the bread was
whittier and softer" BEST of ALL,
writes an enthusiastic housewife: 1--WE
can eat the Royal unferm ented bread
when freshly baked, or even when
warm. with perfect impunity. It is
actually an anti-dyspeptic."
''This bread has q '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 arc preserved
all the most nutritive elements of the
-four, some Of which are decomposed
and destroyed by the action of yeast.
The loss of these properties is what
makes fresh yeast bread un wholesome.
The use Of the Royal Baking Powder
instead Of yeast is found to make .
finer, lighter bread. devoid Of all dys-
peptic qualities. The same gas-car.
bonic-is produced as where yeast il
used, but it is evolved from the baking
powder itself and not from the -four.
Thereby the bread is made more whole
some 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 appre-
ciated 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 flour.
l teaspoonful salt, half . teaspoonful
sugar, . heaping teaspoonfuls Royal
Baking Powder, half mcdium-sized cold
boiled potato, and water. Sift together
-four, salt, sugar. and hak-
ing powder; rub in the potato; add
sufficient water to mix smoothly and
rapidly into . stiff batter, about rs soft
IS for pound cake; about . pint Of
water to . quart of -four will be re.
Quired-more or less according to tho
brand and quality of the -four used.
Do not make a stiff dough, like yeast
bread. Pour the batter into . CREASED
pan, 4isxS inches, and inches deep,
filing about half full. The loaf will
rise to fill the pan when baked. Bake
in very hot oven IS minutes, placing
paper over first Is minutes baking, to
prevent crus ting too soon on top. Bake
1t once. Don't mix with milk.
Perfect success requires the most
careful observance Of all these details.
The author of the receipt emphasize.
The statement that Royal Baking Pow.
Ter only can be used because it is the
only powder in which the ingredients
ire prepared so as to give that continu.
BUS 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., lO6 Wall street, New York, that
company announce that they will send
N return, free, q copy Of most prac-
.ical and useful cook book, containing
,ne thousand receipts for all kinds Of
baking. cooking, etc. Mention this
oaper.