Royal baker and pastry cook

and making it spongy. In this process, how¬ ever, a part of the most nutritions elements of the flour (estimated at ten per cent.) is destroyed in producing the leavening gas; there is always danger of sour dough, and there is a delay of many hours for the sponge to rise. Perfect bread is that in which wheat is transposed into an available food without loss of any of its valuable properties. Royal Baking Powder is now largely used in place of yeast to leaven bread. It does pre¬ cisely the same work — that is, swells up the dough and makes it porous and spongy. But the process is not destructive: the baking powder by itself produces the leavening gas. No part of the flour is decomposed or de¬ stroyed. Moreover, there is no mixing or kneading with the hands, no setting of sponge overnight, as the loaf is mixed and ready for the oven at once. Bread thus made cannot sour, but will retain its moisture and freshness, and may be eaten while hot or fresh without distress even by persons of delicate digestion. The ease with which Royal Baking Powder bread is made, its cleanliness and healthful¬ ness, have caused it to supersede yeast bread with many of the best pastry cooks. In making this bread the materials and utensils should be brought together before the mixing of the dough is begun. The fire must be looked to so as to secure a steady, moderate heat. Remember to mix the flour and Royal Baking Powder together before sifting, and sift thoroughly before wetting. Royal Baking Powder Bread. — 1 quart flour, 1 teaspoon salt, y teaspoon sugar, 2 heaping teaspoons Royal Baking Powder, y medium-sized cold well-boiled potato, and water, milk or equal quantities of each. Sift thoroughly together flour, salt, sugar, and baking powder; rub in the potato; add sufficient liquid to mix rapidly and smoothly into a stiff batter or soft dough. This will require about one pint of liquid. Turn at once into greased loaf-pan, smooth the top with knife dipped _ in melted butter and bake immediately in moderate oven about one hour. When done take from the pan, moisten with the hand dipped in cold water, wrap in bread cloth until cold. Boston Brown Bread. — y pint flour, 1 pint Indian corn meal, y pint rye flour, 2 po¬ tatoes, 1 teaspoon salt, 1 tablespoon brown sugar, 2 teaspoons Royal Baking Powder, y2 pint water. Sift flour, corn meal, rye flour, sugar, salt, and baking powder together thor¬ oughly. Peel, wash, and boil well 2 mealy po¬ tatoes, rub them through a sieve, diluting with water. When this is quite cold use it to mix flour, etc. , into a batter. Pour into wellgreased mold having a cover. Place it in saucepan half full of boiling water, where the loaf will simmer 1 hour, without water getting into it. Remove it then, take off cover, finish by baking in fairly hot oven about 30minutes. Boston Brown Bread, 2. — 2 cups yellow Indian corn meal, 1 cup rye meal, 1 cup flour, 2 cups milk, 1 cup molasses, y2 teaspoon salt, 3 teaspoons Royal Baking Powder. Mix well together, pour into greased brown-bread mold, steam 4 hours. Dry off 10 minutes in moderate oven.