IO

“For home-baking at a moment's notice! Simply mix this basic
batter . . . store it on your pantry shelf, and you’re ready to bake
any one of these old-fashioned favourites at the drop of a hat.”

FIVE ROSES MIX 'N’ BAKE

4 cup baking powder
1 cup shortening

7 cups Five Roses Pre-
Sifted Flour

1 tblsp. salt

Stir together flour, salt and baking powder. Cut in shortening

or mix on lowest speed of electric mixer until thoroughly

mixed. Lift mix lightly into container without packing. Close
tightly and store on pantry shelf. DO NOT REFRIGERATE.

LEMON NUT BREAD

214 cups Mix ’N’ Bake
1144 tsp. grated lemon rind
4 cup chopped nuts

14 cup butter
24 cup sugar

2 eggs
1 cup milk

Pre-heat oven to 350°; grease a 9” x 5” loaf pan. Cream butter;
add sugar gradually and beat until fluffy. Beat in eggs one at
a time, mixing thoroughly. Add milk in thirds alternately
with the Mix 'N’ Bake. Stir in lemon rind and nuts. Pour into
prepared pan; bake 1 hour in 350° oven. Top with mixture of
4g cup powdered sugar and 1 tblsp. lemon juice as soon as
loaf is removed from oven.

JEWEL MUFFINS

2 cups Mix ’N’ Bake
14 cup sugar

1 egg

Pre-heat oven to 400°F.; grease 12 muffin cups. Blend first
four ingredients; beat vigorously 30 seconds. Lightly stir

in raisins or peel. Fill greased muffin cups % full. Bake in
400°F. oven for 12-15 minutes.

34 cup milk
34 cup raisins or chopped
mixed peel

SPECIAL SCONES

2 cups Mix ’N’ Bake
1 cup sugar
4 - 1 tsp. nutmeg

14 cup raisins
14 cup chopped peel
1 cup milk

Pre-heat oven to 350°F.; grease baking sheet. Thoroughly blend
Mix 'N’ Bake with all ingredients except milk. Stir in milk
quickly. Place dough on floured board and pat or roll out to
Wg inch thickness. Cut in 3 inch rounds or triangles and place
on prepared baking sheet. Bake about % hour in 350° oven.