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LEMON BREAD
1 om
S c. shortening 1§ c. flour
lc. white sugar 1 tsp. baking powder
2 eggs 2 c. chopped nuts
1 lemon rind = tsp. salt
4c. milk
Icing:
Zc. white sugar | Juice of 1 lemon

Mix as cake. Bake in loaf pan for 1 hour at 350°. Spoon icing over hot bread.

Chrissie Wright

CINNAMON TWIST BREAD

lc. lukewarm water 2 tsp. salt

2 tsp. sugar 1/3 c. shortening

2 pkgs. quick dry yeast 6 c. sifted all-purpose flour
14 c. scalded milk 2 eggs, beaten

+c. sugar 14, c. rolled oats

1c. currants (washed and dried)

Dissolve the sugar in lukewarm water, sprinkle with yeast. Let stand. Pour
scalded milk over sugar, salt and shortening. Cool to lukewarm. Beat in
about 2 c. of flour and the beaten eggs. Stir yeast mixture until blended well
and add to flour mixture, along with currants and rolled oats. Add enough of
the remaining flour to make a stiff dough. Turn out on lightly floured board
and knead until smooth and satiny. Round dough into a ball, place in a greased