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Royal Baking Powder Contains No Alum ss.

Bread and Rolls

RevAL Baking Powder may be used
instead of yeast to leaven bread. It
does the same work; that is, raises the
dough, making it porous and spongy.

The great advantage in baking powder
bread is in time saved. Royal Baking
Powder bread can be mixed and baked
in about an hour and a half.

Royal Baking Powder Bread

4 cups flour

1 teaspoon salt

1 tablespoon sugar

7 teaspoons Royal Baking Powder

1 medium-sized, cold boiled potato ©
milk (water may be used)

Sift together flour, salt, sugar and bak-
ing powder, rub in potato; add sufficient
milk to mix smoothly into stiff batter.
Turn at once into greased loaf pan,
smooth top with knife dipped in melted
butter, and allow to stand in warm place
about 30 minutes. Bake in moderate oven
about one hour. When done take from
pan, moisten top with few drops cold
water and allow to cool before putting
away in bread box.

Boston Brown Bread

1 cup entire wheat or graham flour

1 cup corn meal

1 cup rye meal or ground rolled oats

5 teaspoons Royal Baking Powder

1 teaspoon salt

%4 cup molasses

14% cups milk

Mix thoroughly dry ingredients; add

molasses to milk, and add to dry in-
gredients; beat thoroughly and put into
greased moulds 2 full. Steam 314 hovns;
remove covers and bake until top is dry.

Spider Corn Bread
legg

&

1% cups milk

1 cup corn meal

14 cup flour

2 tablespoons sugar

1 teaspoon salt

2 teaspoons Royal Baking Powder

i tablespoon shortening

Beat egg and add one cup milk; stir
in corn meal, flour, sugar, salt and bak-
ing powder which have been sifted to-
gether; turn into frying pan in which
shortening has been melted; pour on re-
mainder of milk but do not stir. Bake
about 25 minutes in hot oven. There
should be a line of creamy custard
through the bread. Cut into triangles and
serve,

Corn Bread

1 cup corn meal

1 cup flour

4 teaspoons Royal Baking Powder

3 tablespoons sugar

1 teaspoon salt

1% cups milk

2 tablespoons melted shortening

legg

Mix and sift dry ingredients; add milk,

shortening and beaten egg; beat well and
pour into greased shallow pan. Bake in

hot oven about 25 minutes.

Corn and Rice Pone

2 cups corn meal
5 teaspoons Royal Baking Powder
1 teaspoon salt
3 eggs
2% cups milk
4 tablespoons melted shortening
1 cup boiled rice
Mix and sift dry ingredients; add
milk and shortening to beaten eggs; stir
into dry mixture; mix in rice and pour
into shallow greased pans. Bake in hot
oven about 30 minutes.

Graham Bread

1% cups flour

1% cups graham flour

4 teaspoons Royal Baking Powder
1 teaspoon salt

1 tablespoon melted shortening

le

1% cups liquid (%4 water and % milk)

2 tablespoons sugar or molasses

Mix flour, graham flour, baking pow-
der and salt together; add beaten egg,
shortening and sugar or molasses to
liquid; stir into dry mixture and beat
well; add more milk if necessary to make
a drop batter. Put into greased loaf pan,
smooth with knife dipped in cold water.
Bake about one hour in moderate oven.

Nut and Raisin Bread

1% cups flour

2 cups graham flour
1g cup corn meal

44 cup brown sugar
1 teaspoon salt

4 teaspoons Royal Baking Powder
% cup chopped nuts
1 cup ground raisins
2 cups milk

% cup molasses

¥, teaspoon soda

Sift dry ingredients together. Add
nuts and raisins; add milk and mix well,
then add molasses and soda which have
been mixed together. Bake in two small
greased loaf pans in moderate oven about
45 minutes.

All measurements are level. Four level teaspoons of baking powder about equal one
heaping teaspoon as heretofore used,
bed

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