THE COMMERCIAL GIRLS’ CLUB COOKERY BOOK

BREAD, ROLLS, MUFFINS and BISCUITS

Continued
ORANGE BREAD
3 Cups Flour 1 Cup Milk
4 Teaspoon Salt 1 Egg
3 Teaspoons Baking Powder’ 1 Tablespoon Butter
2 Orange Rinds ’, Cup White Sugar
1 Cup Water : 1, Cup Brown Sugar

Take the rind of 2 oranges, cut fine and boil with one cup of water
until soft. Add brown and white sugar and boil until syrup is thick.
Mix as for biscuit dough, flour, salt, baking powder and butter, then
add, milk, egg well beaten and orange syrup to dry ingredients and
- bake in a loaf tin in a slow oven.

C. Davis.
BRAN MUFFINS
1 Cup Brown Sugar 2 Tablespoons Molasses
', Cup Shortening (any kind) 1 Cup Sour Milk
1 Teaspoon Salt 1 Teaspoon Soda
1 Egg 14% Cups Bran
1 Teaspoon Baking Powder 14% Cups Flour
K. Meikle
DATE BREAD
2 Cups Flour Walnuts
1 Cup Brown Sugar 1 Egg
1 Cup Raisins 1 Teaspoon Soda
1 Cup Dates 1 Cup Sour Cream

Mix in usual manner, and let stand 20 minutes before baking.
Agnes M. Longman

BREAD FRIED WITH MOLASSES

Bread that is slightly dry may be converted into an appetizing and
wholesome food. Melt sufficient butter to nicely cover the bottom
of an ordinary frying-pan to prevent burning. Have the bread cut
in slices '% inch in thickness. Spread one side freely with
‘\Domolco’’ Molasses and place in pan, molasses side down. Fry
about two or three minutes, spread other side while in the pan,
turn and fry for same length of time. Keep warm until served.

NUT BREAD
4 Cups Flour 1 Large Cup Chopped Walnuts
1 Cup White Sugar 2 Cups of Milk
1 Teaspoon Salt 1 Beaten Egg

3 Teaspoons Baking Powder

Put in two loaf tins, let rise 1% hour. Baking in moderate oven |
hour.
Marie Bolin

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