ORANGE BREAD

l c.. peel 1/2 tsp. salt

1 3/4 c. white sugar 1 Tbsp. melted Northern Dairies
4c. flour butter

9 tsp. baking powder 1 egg

1/2 tsp. baking soda 2c. Northern Dairies milk

1. To save peel without it drying for several days until
you have enough, store it in a solution of 1 teaspoon salt to 1
quart water.

2. Rinse peel and put through food chopper.

3. Cover with water and cook until tender. Add 1 cup
of the sugar and cook slowly in an uncovered pan until juice is
all absorbed.

4. Sift flour, remainder of sugar, baking powder, soda
and salt.

9. Beat egg and milk together, add melted butter.

6. Pour into flour mixture and mix until all flour is
moist.

7. Add orange rind, stir until just mixed.

8. Pour into 2 buttered loaf pans and bake 40 to 50 min-
utes at 350 degrees.

Mrs. M. Bowering

BANANA BREAD

1/4 c. shortening 1 tsp. salt

3/4 c. brown sugar 1 tsp. soda

2 eggs 1/2 tsp. nutmeg

1 c. mashed bananas 1/2 c. Northern Dairies sour
11/2 c. sifted flour milk

1/2 c. coarsely chopped wel

Heat oven to 350 degrees. Grease a 9 x 5 x 3 inch loaf
pan. Cream shortening, add sugar and beat until fluffy. Add
eggs, one ata time, beating well after each addition. Stir in
bananas. Sift flour, salt, soda and nutmeg together. Add to
creamed mixture alternately with the milk. Stir in nuts with as
few strokes as possible. Spoon into prepared pan and bake about
50 minutes until a toothpick inserted in the center comes out
clean. Cool before slicing.

Note: For best flavor be sure bananas are very ripe.

Mrs. M. Bowering

BOILED RAISIN BREAD

1 1/2 c. raisins 1/4 c. Northern Dairies butter
1 1/2 c. cold water 1/4 c. brown sugar

-4- Prince George, B. C.