BANANA BREAD

3 bananas, mashed (if l egg

large, 2) 1 1/2 c. bread flour
4 Tbsp. melted shortening 1/4 tsp. salt
lc. sugar l tsp. soda

Mash bananas, add shortening and sugar. Add beaten egg.
Sift and add dry ingredients. Bake in loaf pan 1 hour or until top
springs back when lightly touched with finger tip. Walnuts may be
added if desired.
Mrs. Pat Verhage

RED VELVET CAKE

1/2 c. Crisco shortening 1 1/2 c. sugar

2 eggs 1/4 c. red food color
l tsp. vanilla 2 Tbsp. cocoa

lc. buttermilk ltsp. salt

1 Tbsp. vinegar 21/2 c. flour

ltsp. baking soda

Cream Crisco and sugar. Add eggs, one at atime. Beat l
minute after each egg. Make a thin paste of cocoa and food color-
ing. Add salt. Put vanilla in buttermilk and add to shortening mix-
ture, alternately with flour. Put soda and vinegar together in cup,
mix and add tothe rest of the mixture. Add cocoa mixture and beat
well. Bake in layer pans at 350 degrees for 30 to 40 minutes or
until done.

Note: Use greased and floured pans.

Loretta Gatzke

ICING FOR RED VELVET CAKE

lc, homogenized milk > Tbsp. flour
lc. icing sugar Fc. butter
l tsp. vanilla 3

Make a thin paste of flour and milk, cook until thick. This
must be cooled thoroughly. After this mix is chilled, cream butter,
add icing sugar a little at atime. Blend so the butter absorbs the
sugar. Add vanilla and flour mixture and blend until well mixed.

Note: Please use directions exactly for both cake and icing
for best results.

Loretta Gatzke

“327 Lumby, 8..C.

‘ .
AS}