CRUSTY POPOVERS

1 cup all-purpose flour

Y4 teaspoon salt

2 eggs

1 cup

1 tablespoon melted shortening
Sift flour and salt twice. Beat eggs; add
milk, then sifted flour. Beat until mix-
ture is smooth with no lumps. Add short-
ening and beat until blended. Grease
custard cups well, fill half full. Bake
about 40 minutes at 425° F. No peeking
till done. Quickly stick the sharp end
of a knife in each, and bake five minutes
more. This makes them crisper.

—REBY COLLIER

CRANBERRY BREAD |

To juice and rind of 1 orange add 2
tablespoons butter and enough boiling
water to make % cup. Cool; then add 1
egg beaten, and combine with following:
2 cups flour
1 cup white sugar
114 teaspoons baking powder
14 teaspoon soda
12 teaspoon salt
1 cup chopped walnuts
1 cup fresh raw cranberries
Bake 1 hour in moderate (325° F.) oven.

—DELL ROBERTS

HOT CAKES (Good)

1 cup flour

2 peeping teaspoons baking powder
t

2 tablespoons Mazola Oil

Break 2 eggs into it. Add milk to thin
mixture. Do not beat too much.

—NELLIE NICHOLSON

DATE BREAD

114 cups dates (cut up)
1 teaspoon soda
34, cup boiling water
34 cup white sugar
1 tablespoon butter
‘1 teaspoon vanilla
1 egg
YZ cup walnuts, broken in pieces
134 cups flour

Wash dates, remove stones, and cut in
pieces. Add the soda and boiling water
and let stand while preparing the rest
of the bread. Cream butter, add sugar
gradually; when well creamed, add the
well beaten egg yolk; then the nuts,
vanilla, dates and flour. Mix thoroughly
and fold in “the stiffly beaten egg white.
Bake in a well greased loaf pan about 1
hour at 325° F.
—Iris YOUNG

GRAPENUT BREAD
(1 Loaf)

4 cup grapenuts
1 cup sour milk or buttermilk

Mix together and soak while mixing
other ingredients.

1 egg

12 cup sugar

2 cups flour

2 teaspoons baking powder

Y4 teaspoon soda

Y4 teaspoon salt

Mix sugar and beaten egg; add sour milk
mixture; then the flour sifted with bak-
ing powder, soda and salt. (This recipe
requires no shortening). Pour into a
greased and floured bread pan. Let rise
10 minutes. Bake about 1 hour in slow
oven, 325 to 350° F. ‘It is better to bake
a day before slicing.
—MAUDE TEAGLE

“ip

Once you try ... you always buy

BUCKERFIELD’S
PANCAKE AND WAFFLE FLOUR

In 20-oz. and 2%4-lb. packets