EDITH ADAMS’ 12th ANNUAL PRIZE COOK BOOK 35

TEA LOAVES

AMERICAN GIRL MARMALADE
NUT BREAD

4 large shredded wheat biscuits
14 cup sugar
% cup orange marmalade
2 eggs
1 teaspoon vanilla
1% cups sifted flour
3 teaspoons baking powder
1 teaspoon salt
1% cup chopped walnuts
34 cup milk
2 tablespoons melted shortening

Crush the shredded wheat biscuits fine
with a rolling pin on a sheet of waxed
paper. Mix sugar, marmalade, eggs and
vanilla and beat well. Sift flour, baking
powder and salt together. Combine the
nuts and shredded wheat with these dry
ingredients. Add the dry ingredients
alternately with the milk and stir in the
melted shortening at the end. Pour into
a well-greased loaf pan, 9%4 by 5 by 2%
inches and bake in a moderate oven, 350
degrees F. for 50 minutes. Let the bread
cool thoroughly before cutting. This
sliced thinly makes about 20 slices and is
very nice served when spread with cream
cheese with marmalade.

Lois Watson, Glendale, California.

BANANA LOAF

% cup shortening
1 cup sugar
2 eggs
1 tablespoon cream
2 mashed bananas
Y% teaspoon vanilla
2 cups flour
34 teaspoon baking soda
'% teaspoon salt
Chopped walnuts or pecans
(optional)

Cream shortening and sugar, add eggs,
cream, mashed bananas and vanilla. Beat
thoroughly, then add flour, soda and salt
sifted together. Beat well and bake in a
loaf pan for about 1 hour at 300 de-
grees F.

“Now that bananas are so plentiful, I
thought your readers might be interested
in a very simple, delicious banana loaf
recipe.”

Mrs. F. Hooper, 3147 Charles Street,
Vancouver, B. C.

CHOCOLATE BREAD

3 cups pastry flour
3 teaspoons baking powder
1%4 teaspoons salt
1 cup brown sugar (firmly packed)

1 egg
4 tablespoons melted shortening
1% cups milk
2 squares melted chocolate
Sift together flour, baking powder and
salt, and mix with brown sugar. Beat the
egg, add melted shortening and milk.
Blend with dry ingredients. Then add
melted chocolate. Bake in a greased loaf
pan for 1 hour at 350 degrees F.
“This chocolate bread makes nice tea
sandwiches, spread with cream cheese.”

Mrs. Jean R. Haines, Wildwood Heights,
B.C. )

ORANGE BREAD

Cut the peel of 2 large or 3 small oranges
very fine or put through the meat chopper.
Boil with 1 cup of water 10 minutes. Drain
off all but 2 or 3 tablespoons liquid. Add
% cup each of white and brown sugar and
boil 10 minutes longer. Add 3 tablespoons
shortening (beef dripping will do) and
leave to melt. In the meantime, sift sev-
eral times together 3 cups all-purpose flour
(measured before sifting), 1 teaspoon salt
and 6 teaspoons baking powder. Make a
hollow in the middle of the dry ingredients,
add 1 beaten egg, 1 cup milk and the hot
syrupy mixture. Blend well. Turn out
into the loaf pan. Allow to stand 10
minutes and bake in 350 degree F. oven
for 1 hour.

“IT seem to be using this Orange Bread
a lot lately—my family enjoys it in lunch
pails and for tea.”

Mrs. P. Molberg, 2839 East Twenty-first
Avenue, Vancouver, B. C.

QUICK RAISIN BREAD

2 cups flour

1% teaspoon salt

4 teaspoons baking powder

14 cup nuts

1 cup raisins

1 cup milk

4 cup sugar

1 egg

1 tablespoon shortening (melted)

Sift the dry ingredients together. Add
raisins, nuts, slightly beaten egg and milk.
Mix up quickly and turn into a greased
loaf pan. Allow to stand for 15 minutes
before baking. Sprinkle with sugar and
cinnamon if. desired.

“This loaf is lovely when fresh, and has
often taken the place of cake or cookies at
our house when sugar and shortening have
been scarce.”

Mrs. A. Aho, 1060 East Forty-ninth
Avenue, Vancouver, B. C.