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BREADS, QUICK BREADS AND BUNS

BROWN BREAD (real good with beans)

1 egg 1 tsp. soda

*% cup brown sugar 1 cup white flour

% cup molasses 1 cup dark flour (your choice)
l cup sour milk 1° tsp. seit

Currants, raisins or dates may be added.
Steam two hours in covered tins or bake in bread pan

for one hour, _ Mrs. Thelma Smith, Valleyview, Alberta.

LEMON PAN BUNS
% cup Lukewarm water
2 tsp. sugar
2 pkges. yeast
1% cups scalded milk
(cooled to lukewarm)
% cup soft butter
3 eggs, lightly beaten
1 tbsp. grated lemon rind
7 cups flour, or more
Measure lukewarm water into bowl. Add two teaspons sugar
stir until dissolved. Sprinkle with yeast. Stand ten
minutes. Stir. Add milk, 4% cup sugar, salt, eggs, but-
ter, 1 tbsp. lemon rind, half of flour. Beat until smooth.
Stir in raisins. Add enough flour to make soft dough.
Knead for about five minutes. Put in greased bowl. Grease
top of dough. Cover with damp cloth. Let rise about two
hours. Punch down and let rise about one hour. Shape
into buns. Let rise for about 50 minutes. Heat oven to
400°, Beat egg yolk and 2 tbsp. water together and
brush top of buns, Bake about 15 minutes. Combine icing
sugar, lemon juice and lemon rind. Drizzle over buns
while still warm.

- Mrs. Marlene Willoughby, Melfort, Sask.

ege yolk

cups sifted icing sugar
tbsp. lemon juice

tsp. grated lemon rind
cup sugar

toep. sait

cup raisins

tbsp. water

NF Reh ND Ee

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