People's Pilot, Volume 3, Number 10, Rensselaer, Jasper County, 25 August 1893 — Page 3 Advertisements Column 1 [ADVERTISEMENT]

The New Bread As endorsed and recommended by the New-York Health Authorities. Royal Unfermented Bread is peptic, palatable, most healthful, and may be eaten warm and fresh without discomfort even by those of delicate digestion, which is not true of bread made in any other way. To make One Loaf of Royal Unfermented Bread: I quart flour, i teaspoonful salt, half a teaspoonful sugar, a heaping teaspoonfuls Royal Baking Powder,* cold boiled potato about the size of Urge hen's egg, and water., Sift together thoroughly flour, salt, sugar, and baking powder; rub in the potato; add sufficient water to mix übm thly and rapidly into a stiff batter, about as soft as for pound-cake; about a pint of water to a quart of flour will be required—more or less, according to the brand and quality of the flour used. Do not make a stiff dough, like yeast bread. Pour the batter Into • greased pan, 4Hby 8 inches, and 4 Inches deep, filling about half full Tho loaf will rise to fill the pan when baked. Bake in very hot oven 45 minutes, placing paper over first 15 minutes’ beldng, to prevent crusting too soon on top. Bake immediately after mixing. Do not mix with n»iUr • Perfect success can he had only with Me Royal Baking Powder, because U is tho t*ly powder in which the ingredients art prepared so at to give that continuant action necessary to raise the larger tread loaf. * * ★ The best baking powder made is, as shown by analysis, the “Royal.” Its leavening strength has been found superior to other baking powders, and, as far as I know, it is the only powder which will raise large bread perfectly. Cyrus Eckon , M. D. Com'r of Health, New-York City. Breadmakers using this receipt who will write the result of their experience will receive, free, the most practical cook book published, containing 1000 receipts for all kinds of cooking. Address ROYAL BAKING POWDER CO., 1M WALL ST., NEW-YORK.

Brings comfort and improvement and tends to personal enjoyment whea rightly usea. The many, who live better than others and enjoy life more, with less expenditure, by more promptly adapting the world’s best products to> the needs of physical being, will attest the value to health of the pure liquid laxative principles embraced in th* remedy, Syrup of Figs. Its excellence is due to its presenting* In the form most acceptable and pleas--ant to the taste, the refreshing and truly - beneficial properties of a perfect lax- - stive; effectually cleansing the system,, dispelling colds, headaches and feveat> ana permanently curing constipation. It has given satisfaction to millions and met with the approval of the medical profession, because it acts on the Kidneys, Liver and Bowels without weakening them and it is perfectly free, fan* every objectionable substance. Syrup of Figs is for sale by all druggists in 60c anafl bottles, bnt it is manufactured by the California Fig Syrup Co. only, whose name is printed on ever 7 package, also the name, Syrup of Figs, and being well informed, you will not • accept any substitute if offered.

“German Syrup” Boschee’s German £>yrup is more successful in the treatment of Consumption than any other remedy prescribed. It has been tried under every variety of climate. In the bleak, bitter North, in damp New England, in the fickle Middle States, in the hot, moist South —everywhere. It has been in demand by every nationality. It has been employed in every stage of Consumption. In brief it has been used by millions and its the only true and reliable Consumption Remedy. ®

DROPSY!! aounctd fcopelett. Prom tat Aim tymptom, rapidly dinpyen.. ■nd In ten a»y«»t lent turo-thlrdtof •ll iymptom* ere remoa.4. BOOK of testimonials of miraculous cunt sent PKKSC. nan^l «r«A«« Tga Ftmnqtm Tm*r»± ■ _ Pl »Remedy for Catarrh is the M t Beet, Easiest to Use. and ChoapeaL H ■ Sold by druggists or sent by malL I COc. K. T. Hazeltlne, Warren. Pa |RR A. N. K.—A 14M& WHEN WRITING TO ADTKRTIBUtt PMLMMM •UU that y.m saw the Adnerilteanat be tMa

VeS we recom mend and * ’. . guarantee . . OUR J. T. PLUG. THE POT INSULTED THE KETTLE BECAUSE THE COOK HAD Pfc)T USED SAPOLIO GOOD COOKING DEMANDS CLEANI4NESS. SAPOLIO SHOULD be USED in every KITCHEN. '