DATE LOAF Mrs. W. A. Bishop.
1-lb. chopped dates. 1 cup walnuts (chopped).

1 cup brown sugar. 1 tsp. soda.

1 cup butter. 2 eggs.

1 cup boiling water. 2 cups flour.

Pour boiling water over dates, butter and brown sugar. Add walnuts,
soda, eggs and flour. Bake for 1 hour in loaf pan. 350° oven.

DATE LOAF Mrs. Cox, Sintaluta.
14 cups chopped dates. 1 cup white sugar.

1 tsp. baking soda. 1 egg.

1 cup boiling water. 14 cups flour.

2 tbsp. shortening. 1 tsp. vanilla.

Pour boiling water over dates and soda, let stand for 5 minutes. Add
shortening, sugar, egg, flour and vanilla. Place in loaf tin. Sprinkle walnuts
on top and bake 1 hour at 350°.

DATE BREAD Jean Railton, Sintaluta.
2 cups chopped dates. 14-cup walnuts (chopped).

3%4-cup boiling water. 1 cup flour, 1 cup bran.

2 tbsp. butter. or

34-cup white sugar. 2 cups graham flour.

l,-tsp. salt. 1 tsp. baking soda.

1 egg.

Pour boiling water over dates, butter and sugar, add soda. Let cool.
Add eggs, nuts and flour. Put in loaf tin. Bake in 350° oven for 1 hour.

JAM BUNS | Mrs. Laura Armstrong.
2 cups flour. 14,-tsp. salt.

1 cup butter. 1 egg beaten in |14-cup milk.

4 tsp. baking powder. 1 tsp. vanilla.

2 tbsp. white sugar.

Mix well and roll like pastry and cut in 2-inch squares. Place jam in
centre of each, fold up points and pinch sides together. Bake in gem pans
in 350 to 400° oven for 15 to 20 minutes. Yield 4-5 dozen.

3-DAY BUNS Mrs. 5S. I. Cole.

These are a very light crusty bun. At ten o’clock p.m. sprinkle 1 package
of granulated (fast rising) yeast over 1 cup of cold water in a mixing
bowl. When yeast is dissolved add 1 cup white flour. Beat to make a smooth
sponge. Cover and set aside until morning in a cool temperature. In the
morning add:

2 cups cold water. 2 cups whole wheat flour and enough
1 tbsp. salt. white flour to make a stiff smooth
4-cup sugar. dough.

14-cup melted shortening.

Set aside in a covered pan in a quite cool place. A small roaster is a good
pan to use. At 4 p.m., knead the dough lightly and set aside until 10 p.m.
when you, mold the dough into buns and put in pans. They are very nice
when large muffin tins are used. This amount should make 3 dozen buns.
Cover with a cloth and leave until morning when you bake in a moderate
over for 45 - 60 minutes. If you want them extra crusty set a pie plate of
water in the oven while they are cooking.

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Pe!