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DATE LOAF

% 1 cup brown sugar
Butter size of an egg
Cream together, and add:
1 egg
1144 cups flour
1 teaspoon vanilla
Pinch salt

Pour 1 cup of boiling coffee over 4%
pound dates (chopped), and 1 teaspoon
soda, and add to above mixture. Pour
into greased loaf pan, and bake in mod-
erate oven (350 to 375° F.).

—JENNIE A. ROBSON

FRUIT TEA BISCUIT
2

cups flour
teaspoon baking powder
teaspoon salt
cup butter
cup brown sugar
cup sultanas
cup milk

1 egg white
Sift the flour and baking powder and salt
together; add the balance of the ingredi-
ents. Pat Y-inch thick, cut in squares
or triangles. Brush with the egg yolk
in a little milk and bake at 375° F. until
a delicate brown. —LENA PECK

HAWAIIAN NUT BREAD

2 eggs lightly beaten

4 cup sugar

4 cup melted shortening

2 cups: flour

3 teaspoons baking powder

1 teaspoon salt

1 cup chopped nuts

1 cup crushed pineapple (do not

drain)

Beat eggs lightly, add the sugar gradu-
uly; then the melted shortening. Sift dry
ingredients together and add to first mix-
ture and blend. Add the chopped nuts
and pineapple and stir only to combine.
Bake 1 hour at 350° F.

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—ALLIE MOIR

HONEY PANCAKES

1 cup flour

14 cup (scant) sugar

1 teaspoon baking powder
Salt

tablespoon melted butter

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cup milk

Mix flour, sugar, baking powder and salt.
Add well beaten egg and milk and beat
well. Lastly add melted butter.

—ANNE GRUBB

HOT CROSS BUNS

2 packages Fleischman’s Yeast
2 tablespoons sugar
"1Y% cups milk, scalded and cooled
14 cup lukewarm water
7% cups sifted all-purpose flour
14 cup shortening
% cup sugar
114 teaspoons salt o
2 eggs well beaten
14 cup raisins
14 cup cherries, cut fine
1 teaspoon cinnamon
14 teaspoon nutmeg (spices may be
omitted)

Dissolve yeast and 2 tablespoons sugar in
lukewarm water, let stand for 10 minutes.
Add to cooled milk and add 3%4 cups
flour to make a sponge. Beat until
smooth; cover and let rise in warm place,
free from draught, until light, about 1
hour. Cream shortening and sugar, add
salt. Add to yeast mixture. Add eggs,
raisins and cherries which have been
floured, and the other 314 cups flour.
Turn out on floured board and knead
lightly. Place in greased bowl, cover and
let rise again until doubled in bulk,
about 2 hours. Shape into medium-sized
round buns; place in well greased shallow
pans. Cover and let rise again until light,
about 1 hour. Beat egg white with 1
tablespoon water until foamy, brush on
tops of rolls. Bake in moderately hot
oven 400° F. for 20 minutes. Brush again
with egg white, bake 5 minutes longer.
To make cross, before baking cut with
sharp knife, make a shallow cross on top
of each bun. Remove from oven and
while still warm fill cross with stiff plain
white icing flavored with lemon juice.

—MARGARET CAMPBELL

JIFFY BUNS

Mix together:
1 cup lukewarm buttermilk
1 teaspoon sugar (generous)
4 teaspoon soda
1 teaspoon salt
3 tablespoons soft shortening.

Add to above mixture: I paskage d
granular yeast soaked five minutes in Uh
cup lukewarm water. Mix in first with
spoon then with hand: 24% to 234 cups
bread flour in two additions. Cover and
let stand on bread board 10 minutes to
tighten up. Then knead until smooth
and elastic. Shape in clover leaf rolls,
3 l-inch balls placed in greased muffin
cups. Cover with damp cloth. Let rise
until double, 1 to 1144 hours. Bake 15
to 20 minutes in 375° F. oven. Makes
about 144 dozen.
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