Bannocks (Army Bread)
4 cups flour
8 t. baking powder
1 t. salt
1 T. sugar

About 3 cups cold water

As this is made without lard, it is easier to mix than biscuit dough. Mix the
ingredients thoroughly, and stir in enough cold water to make a thick batter that
will pour out level. Mix rapidly with spoon, until smooth, and pour out at once into
greased bake-pan. Fill one half full, bake about 45 mins. in a hot oven, or until no
dough sticks to a sliver stuck into loaf. If browning too quickly on the top, cover
with paper.

This keeps longer than yeast bread, does not dry up and mould. If there is no
oven, this may be baked in an iron cooking pot. Place the greased pot on hot coals,
and rake embers up around it. Put bread in and cover. Watch carefully until
cooked, or use a frying pan and set on hot coals.

Mrs. Margot Thibert
Ste. Rose, Man.

Buns
Ya cup warm water
| t. sugar
1 pkg. yeast

Let rise 20 mins.
1] cup warm water
5 cups flour
1 t. salt
Y2 cup sugar
¥2 cup oil
2 eggs well beaten
Mix altogether and let rise 1'/2 to 2 hrs. Knead and let rise again. Pan leaving to
rise 1 to 1% hrs. Bake for 20 mins. At 325 to 350 depending on oven. Makes 3
doz.
Mrs. Beryl Robertson
Ochre River, Man.

Lemon Bread
Y2 cup shortening
2 eggs
Rind of one lemon
1 t. baking powder
1 cup white sugar
Y2 cup milk or Ys cup milk and 4 orange juice
1¥%2 cup flour
Cream sugar and shortening. Add eggs and beat until creamy. Add salt, lemon
rind and milk. Beat again. Add flour and baking powder and beat until light. Bake
at 325 for 60 - 75 mins. Mix lemon juice with Ys cup sugar. Brush over loaf while
still hot.
Mrs. Doreen Brown
Ste. Rose, Man.

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