oOo AHHH eee eee eee eee G6

WATKINS COOK BOOK

Apricot Nut Bread

145 cups cooked 225 cups flour
dried apricots (sifted)
(no juice) chop 4 teaspoons Wat-
2 tablespoons kins Baking
butter (melted) Powder
45 cup sugar 1 scant teaspoon
2 eggs salt
1 cup milk

Mix as for any bread dough. Fold
in apricots and &% cup chopped
nuts. Bake in greased loaf tins

-about 55 minutes in oven of 350

degrees F.

Banana Nut Bread

1, cup butter or 3 large bananas,
other shorten- put through
ing sieve, 143 cups

46 cup sugar 15 teaspoon soda

2 egss 2 teaspoons Wat-

236 cups flour kins Baking
(sifted) Powder

1 cup chopped 3, teaspoon salt
nuts 45 cup sour milk

Cream the shortening, slowly add
the sugar and beat well. Add the
eggs, one at a time and beat thor-
oughly. Add the bananas and nuts.
Alternately add the sifted dry in-
gredients and the milk. Bake in
two small or one large loaf pan in
moderate oven, 350 degrees F.,
about 1 hour. Grease tin.

Grape Nut Bread

2 cups milk, scald 1 egg, beaten
1 cup grape nuts 3 tablespoons
3 cups sifted flour melted butter
4 teaspoons Wat- (1 cup currants

kins Baking or chopped
Powder raisins or nuts
1 teaspoon salt may be added)

45 cup sugar

and let stand 20 minutes.

Pour hot milk over grape nuts;
cool. Sift flour then measure, add
salt, Watkins Baking Powder and
sift again. Add beaten egg and
melted butter to grape nut mix-
ture; add sifted flour. Mix well.
Turn into a greased loaf pan 9x4x3
Bake
1 hour and 20 minutes in a 350
degree F. oven or until done.

Orange Bread

5 tablespoons 46 cup orange

butter juice
16 cup sugar 2 cups flour
1 egg (sifted)

4 teaspoons Wat-
kins Baking
Powder

15 teaspoon salt

3 tablespoons
orange rind,
chop

45 cup milk

Cream butter, slowly add sugar,
mix thoroughly. Add orange rind
chopped fine, well-beaten egg. Add
orange juice and milk alternately
with flour, Watkins Baking Pow-
der and salt which have been sifted
together. Mix thoroughly, let
stand 30 minutes, bake in mod-
erate oven about 1 hour, 350 de-
gree F’. oven.

Lightly flour all fruit before adding to mixture. Plump raisins in little hot

grape juice to improve the flavor.
Do not chop.

Cut raisins with lightly floured scissors.