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BREAD, BUNS AND QUICK BREAD
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“AT NIGHT” BUNS Mrs. John Davidson, Glenavon.
2 cups milk. 4-cup sugar.
2 tbsp. margarine or shortening. 1 tsp. salt.
1 pkg. yeast dissolved in !4-cup luke 1 egg.
warm water with 1 tsp. sugar. Flour.

Scald milk; add margarine. Cool to luke warm and add yeast, which has
been allowed to rise until it fills a cup. Add sugar and beaten egg yolk.
Beat egg white stiff and add with flour to make a stiff batter. Cover and
keep warm until morning. Form into plain buns or roll out and spread with
butter, brown sugar and cinnamon; roll as jelly roll and slice for cinnamon
buns.

BUTTERSCOTCH ROLLS—Cream %-cup of butter, add 1/3 cup brown
sugar and pecan nuts. Spread on dough as for cinnamon buns; also paint
12 muffin tins with sugar mixture, then add buns. Let rise until doubled.
Bake at 350°, 15 to 20 minutes.

ALL NIGHT BUNS—Rich Dough Mrs. E. Wing, Glenavon.
1,-cup sugar. 4 well-beaten eggs.

1 pkg. yeast. 1,-cup melted butter.

1 tsp. salt. Flour.

2 cups warm water.

Add sugar and salt to warm water. Let yeast rise in this, then add eggs,
butter and flour to stiffen. Knead, place in well greased bowl. Grease top
and cover for night. Shape into buns in the morning.

APPLE SAUCE NUT LOAF Pauline Churchman, Ellisboro.

2 cups flour. l1,-tsp. cinnamon.

3%4-cup sugar. 1 cup walnuts, chopped.
3 tsp. baking powder. 1 egg, beaten.

Salt. 1 cup apple sauce.

1,-tsp. baking soda. 2 tbsp. melted shortening.

Beat egg, add apple sauce and shortening, add dry ingredients. Stir just
until well blended. Bake 1 hour or fill done at 350°.

BANANA LOAF Mrs. Meta White, Mrs. Nina Moore.
4-cup butter or substitute '4-cup 14-tsp. salt.
crisco. 2 cups all-purpose flour.
1 cup white sugar. 1 tsp. baking powder.
2 eggs. 3 bananas (1-Ib.).
14-cup sour milk. 1 tsp. vanilla.
1 tsp. soda. 14-cup chopped walnuts (optional).

Sift flour and measure, add soda, baking powder and salt and re-sift.
Cream butter, add sugar, add beaten eggs. Beat well and add crushed
bananas. Add flour mixture and milk alternately. Add vanilla. Bake in
large size loaf dish at 325-350° for 1 hour. Leave in pan about 5 minutes.
Place cake on rack. Cool, wrap in wax paper. Variation—add 1 cup chopped
nuts but reduce milk 3 tbsp.

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