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NUT BREAD ,

1 cake FLEISCHMANN’S 1% cup sugar

YEAST 2 tablespoonfuls lard or
1 cup milk, scalded and butter

cooled White of one egg

34 cup chopped walnuts
14 teaspoonful salt

1 tablespoonful sugar
3 cups sifted flour

Dissolve yeast and one tablespoonful sugar in luke-

warm milk, add one and one-fourth cups flour and
beat thoroughly. Cover and set aside in warm place
fifty minutes, or until light.

Add sugar and lard or butter, creamed, white of egg,
beaten stiff, nuts, remainder of flour, or enough to
make a dough, and the salt. Knead well. Place in
greased bowl. Cover and set aside for about two
and one-half hours to rise, or until double in bulk.

Mould into a loaf or small finger rolls, and place in
well-greased pans. Protect from draft and let rise
again until light—about one hour. Loaf should bake
forty-five minutes, finger rolls six to eight minutes.

This recipe will make one medium-sized loaf, or one

dozen rolls.

Page Sixteen

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