‘22

Magic Baking Powder Assures Successful Baking

BREAD AND ROLLS

“To save time, yet maintain a high standard
of quality in home baking, is distinctly a modern
necessity. Long-process yeast breads may be re-
placed by short-process Magic Baking Powder
breads without loss of quality in any respect.
Baking powder produces a well leavened dough,
spongy and porous, with less time and energy ex-
pended. Magic loaf bread can be mixed and baked
in about one and a half hours.

BOSTON BROWN BREAD

5 teaspns.

oe

cup whole wheat or
graham flour Magic Baking Powder
cup corn meal 1 teaspn. salt

cup rye meal or ground 34 cup molasses

rolled oats 144 cups milk

ved st

Mix dry ingredients thoroughly; add molasses
to milk, and add to dry ingredients; beat thorough-
ly and put into greased moulds %4 full. Cover
tightly and steam 334 hours; remove covers and
bake in moderate oven at 400° F. until top is dry.

SPANISH BREAKFAST LOAF

4 cups flour
4% cup sugar 4 eggs

34 teaspn. salt 1% tablespns. shortening
2 tablespns. Magic Baking Powder

1 cup milk

Sift together several times flour, sugar, salt
and baking powder. Beat eggs; add milk; add
melted shortening. Combine mixtures and knead
dough on floured board for 5 minutes. Place
dough in 1 large or 2 small greased pans and
allow to rise for 1 hour. Bake in moderate oven
at 325° F. for 20 minutes, then increase heat to
350° F. and bake 40 minutes. Remove loaf from
oven, brush top with beaten egg yolks diluted with
a little cream. Cool and sprinkle with powdered
sugar.

RAISIN BREAKFAST LOAF

Proceed as for ‘Spanish Breakfast Loaf’ with
1 cup seeded raisins added to sifted dry ingredients.

MAGIC BRAN PAN

4 tablespns. shortening,
melted

1% cups flour

4 teaspns.
Magic Baking Powder 2 eggs

1 teaspn. salt 34 cup milk

3 tablespns. brown sugar 4 cup raisins, floured

34 cup bran

Sift first four ingredients three times and add
bran. Gradually add shortening a little at a time,
stirring the dry mixture constantly. Beat egg
yolks well and add milk. Add to dry mixture.
Add raisins and beat 5 minutes. Fold in stiffly
beaten egg whites. Spread in greased 8” square
pan about 34” thick and bake 50 to 60 minutes
in a moderate oven at 350° F,

GRAHAM BREAD

1% cups flour
4 teaspns.

1% cups graham flour
1 tablespn. melted

Magic Baking Powder shortening
1% teaspns. salt 2 cups milk (more or
2 tablespns. sugar less)

Sift flour, baking powder, salt and sugar to-
gether; add graham flour, melted shortening and
milk and beat thoroughly until smooth. Put into
greased loaf pan; smooth top with melted short-
ening and bake in moderate oven at 375° F. about
1 hour. If this bread is allowed to cool in pan,
it will be much easier to cut into thin slices for
sandwiches,

NUT BREAD

cups flour

teaspns.

Magic Baking Powder
1 teaspn. salt

1 cup sugar

1 cup walnuts (broken,
not chopped)

2 cups milk

1 egg

ob

Sift together flour, salt and baking powder. Add
sugar and walnuts, then add well beaten egg and
milk. Beat all together till smooth. Put into
well greased 1-lb. or %-lb. baking powder tins,
let rise 144 an hour and bake in moderate oven—
30 to 45 minutes, according to size of tin. When
cold, slice very thinly, spread with butter. Very
delicious sandwiches may be made by putting
between slices plain cream cheese and a thin
spread of Red Currant or other fruit jelly. The
round slices are attractive.

PRUNE OR DATE BREAD

Make recipe for Graham Bread, adding 1 cup
stoned and chopped prunes or dates to the dough.

Prepare prunes by soaking for several hours;
or use after washing thoroughly, draining well
before using in either case.

ORANGE BREAD

3 cups flour 1 cup milk

4 teaspns. 14 cup chopped toasted
Magic Baking Powder pecans

4 teaspn. salt 4 cup chopped candied

42 cup sugar orange peel

1 egg

Sift dry ingredients, add nuts and orange peel.
After mixing thoroughly, add milk, then well beat-
en egg, and pour into 2 well greased pans. Let
stand 10 minutes. Bake at 375° F. for about 45
minutes. When partially cooled, glaze the top of
the loaves with sugar frosting.

LUNCHEON OR SANDWICH ROLLS

4 cups flour 1 tablespn. shortening
1 teaspn. salt 14% cups milk
6 teaspns. Magic Baking Powder

Sift together dry ingredients; rub in shortening;
add milk, and mix with spoon to smooth dough
easy to handle on floured board. Turn out dough;
knead quickly a few times to impart smoothness;
divide into small pieces; form each by hand into
short, rather thick tapering rolls; place on greased
pans and allow to stand in warm place 15 to 20
minutes; brush with milk. Bake in hot oven at
425° F. about 20 minutes. When almost baked
brush again with melted butter. For a glazed
finish, before taking from oven, brush with yolk
of egg mixed with a little water.

PARKER HOUSE ROLLS

4 cups flour 3 tablespns. shortening
1 teaspn. salt 14% cups milk, more or
6 teaspns. less

Magic Baking Powder

Sift flour, salt and baking powder together.
Add melted shortening to milk and add slowly
to dry ingredients stirring until smooth. Knead
on floured board and roll %” thick. Cut with
biscuit cutter. Crease each circle with back of
knife one side of centre. Butter small section
and fold larger part well over small. Place 1”
apart in greased pan. Allow to stand 30 minutes
in warm place. Brush with melted butter and
bake 15 to 20 minutes in hot oven at 425° F.

All Recipes Call for Level Measurements