ROLLS, PIES, PASTRIES

ORANGE DATE BREAD

Cream thoroughly:

3 Tbsp. butter Ic, sugar
Stir in | egg and beat hard. Mix together in a bowl and
cool:
1 c. chopped dates 1 tsp. soda
1 Tbsp. grated orange rind 1/2 c. hot water

1/2 c. orange juice
Add to the creamed ingredients and stir in:

2c. sifted all purpose flour pinch of salt
1 tsp. baking powder

Stir just to blend in flour. Fold in 1/2 cup chopped nuts.
Spoon into greased loaf pan. Bake in moderate oven, 350 degrees
for about | hour. Let stand in pan for 10 minutes.
F, J. Emerton

REAL BROWN BREAD

Dissolve | yeast package in 1/2 c. lukewarm water to
which has been added 1 tsp. sugar. In large kettle put:

1/2 c. lard or shortening 1/2 qt. vegetable water
> Tbsp. sugar 1 qt. skim milk
1 Tbsp. salt

(Vegetable water is that in which potatoes, carrots or
corn has been cooked. Potato water is best. )

Set kettle on stove and warm slowly to partially melt
shortening. Remove from heat, Add 2 tablespoons cooking
molasses. Be sure mixture is barely lukewarm when adding
dissolved yeast. Now beat in with wooden spoon:

Zc, rye flour white flour to make kneading
4c. whole wheat flour consistency

Knead with light sifts of flour until medium firm. Butter
inside of kettle and set dough to rise in warm place for one hour,
Knead dough again and let rise for 1/2 hour. Make loaves in
bread pans and cover and let rise 45 minutes, Bake for 40 min-

utes in slightly over medium oven. Makes 5 loaves,

s. M. Hallgren
692 -19- Fanny Bay, B. C.