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ROLLS, PIES, PASTRIES

GRANDMA'S HARD BREAD

3c. flour 2 Tbsp. sugar
1c. bran, wheat or rye 1 1/2 c. sour milk

flour | 1 tsp. baking soda in milk
l tsp. salt 2/3 c. shortening

Mix well and cut in pieces size of an egg. Roll with a
marked cut rolling pin. Bake in bottom of oven about 400 degrees.
Roll very thin and turn in oven to cook on both sides.

Mrs. A. C. Myrfield

SWEDISH RYE BREAD

1 pt. milk 2c. rye flour (or slightly
3/4 c. syrup more)

1 Tbsp. anise seed 1 pkg. yeast

1/2 c. shortening 1 tsp. salt

Put syrup, shortening, seed and salt to boil, about 1
minute. Mix as usual for other breads. Bake 1 hour.
Mrs. A, Weeks

CHEESE SALAD BREAD

1 pkg. dry yeast | 3/4 c. scalded milk

1/2 c. lukewarm water 1 c. Canadian grated cheese

1 Tbsp. sugar 2 Tbsp. chopped green pepper

1/4 c. butter or mar- 2 Tbsp. chopped pimiento
garine 2 Tbsp. minced onion

1 1/2 Tbsp. salt about 3 1/2 c. sifted all purpose

2 Tbsp. sugar flour

1 egg, beaten

Sprinkle yeast over water in which sugar has been
added. Let stand until light and bubbly. Place scalded miik in
bowl; add butter, sugar, salt and egg. Add 1 cup flour and
beat. Add grated cheese, green pepper, pimiento and onions.
Mix well. Gradually work in flour to make moderately stiff
dough. Turn on floured board and knead until smooth. Place
in greased bowl, brush top with melted shortening, cover and
let rise until double in bulk, about 11/2 hours. Punch down,
shape into loaf and place in greased 9x5 inch bread pan. Brush
top with butter, cover and iet rise until light, about 40 minutes.
Bake at 375 degrees for 45 to 50 minutes. If loaf seems to be
browning too quickly, cover with brown paper during latter part
of baking. Serve with salad or casserole dish.

Mrs. Dorothy Webber

532 -15- Port Alberni, B.C.