QUICK BREADS APRICOT NUT LOAF Sift together 2 cups sifted flour 4 tsp. baking powder 1 tsp. salt 2/3 cup sugar Ada 1/2 cup chopped nutmeats 3/4 cup ‘chopped dried apricots, uncooked Combine % 1 egg, well beaten . 1 cup milk 2 tbsp. melted shortening Add liquid to dry ingredients. Stir only until flour is dampened. Bake in well-greased 9 x 4 x 3" loaf pan. Push batter up into corners of pan, leaving center slightly hollowed. For well rounded loaf, allow batter to stand in pan 20 minutes’. before baking. Bake in moderate oven 375° for 1 hour. - Flora Bailey. ’ BANANA BREAD cup shortening cup sugar eggs cups flour mashed bananas cup nuts /2 tsp. salt tsp. baking soda tbsp. sour milk HERP PWN Cream shortening and sugar, add eggs, mashed bananas, nuts and salt. Put soda in sour milk. Add the other ingredients, adding the flour last. _ Bake in loaf pan for 1/2 hour. - Mrs. Adam Ross. NUT & FRUIT BREAD 2 cups sifted all-purpose flour 4 tsp. baking powder 1/2 tsp. salt 1/2 cup granulated sugar 3/4. cup broken nutmeats 1 cup seedless raisins or chopped dates tbsp. grated orange rind 1 egg, well beaten 1 cup milk 2 tbsp. melted butter or margarine Grease an 8 x 5 x 3 inch loaf tin thoroughly. Sift together flour, baking powder and salt into mixing bowl. Add sugar, nuts, raisins or dates and orange rind. Mix well. To beaten egg add milk and melted butter. Add to flour mixture. Mix just until blended. Turn into greased loaf tin and allow to stand for 20 minutes. Bake at .350°F (moderate oven) for 55°60 minutes. Bake in centre of oven on middle rack. Turn out on wire rack and cool for several hours. before slicing. - Mrs. B. Johnson. Lantzville. FRUIT BREAD 21/4 cups pastry flour 1/2 cup white sugar 21/2 tsp. baking’ powder 1/2 tsp. salt