Maryland independent. [volume] (Port Tobacco, Md.) 1874-current, 1893-04-21

1nt IaNof with Wuich the new Oreeua
made with Royal Baking Powder instead
Of yeast, has been received by our best
housekeepers aud most expert bread
makers is really wonderful. ,sIt saves
all the hard and tedious work Of knead--
ing and monlding,' writes one. LESS
than an hour from the dry -four to tho
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
to live for.n ave relish the bread bet
ter than the old kiud;H ait is ahead OF
any yeast bread l ever baked;" ''the
read was whittier aud SOFTER nBest Of
all, writes an enthusiastic housewife,
1--WE can eat the Royal unfemented bread
when freshly baked, or even when warm,
with perfect IMMUNITY. 1t is actually an
anti-dyspeptic."
@This bread has 'nutty' taste, that
is peculiarly pleasing" writes still an.
otber. This is owing to the fact that
the active producing principle Of
the Royal is derived from tho pure
grape acid.
The great value Of this bread arise
from the fact that In it arc preserved all
The most nutritive elements Of the -four,
some Of which are deeomposed and
destroyed by the action of yeast. The loss
Of these properties is what makes fresh
yeast bread unwholesnme. The use Of the
Royal Baking Powder instead Of yeast
is found to make a finer, lighter bread,
devoid Of all dsspeptic qualities. The
same gas carbonic--is produced as
where yeast is used, but it is evolved
from the baking powder itself aud not
from the -four. Thereby the bread is
mode more wholesome and actually anti.
iyspepiic. The greater convenience,
where a batch Of the finest bread can be
made and baked in less than an hour
With no danger Of a sour OF 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-0ne quart Four,
one teaspooniul salt, half teaspoonful
sugar, two heapiug teaspoonfuls RoyaI
Baking Powder, bali medium sized cold
boiled potato, and water. SIT together
thoroughly tlour, salt, sugar and baking
powder; iub in the potato; add sufficient
water to mix smoothly and rapidly into
a stiff batter, about as soft as for pound
cake; about pint of water to quart
OF -four will be required--more OF less
according to the brand and quality OF
the flour used. Do not make still
dough, like yeast bread Pour the bat
Ter into creased pau, AIS inches, and
four inches deep, filling about half full.
The loaf will rise 20 iili the pan when
baked. Bake in very hot oven forty-fvc
minutes, placing paper over first fifteen
minutes baking, to prevent crusting too
soon on Top. Bake at once. Don't niis
nth milk.
Perfect success requires the most care
full observance OF all these details, aud
the author Of the receipt emphasizes
the statement that Royal Baking Powder
only eau be used because it is the only
powder in which the ingredients are
prepared so as 10 give that continuous
action necessary to raise the larger bread
loaf.
To every reader who will write the
result Of be. bread making from this
receipt to the Royal Bikiug Powder
Co., LEG Wall street, Ncw York, that
conpany announce that they viii send
ID return. itce. a cepy Of y most pTac-