NUT & FRUIT BREAD (continued)

Grease an 8x5x3~-inch or 9x5x3~-inch loaf pan thoroughly. Measure
flour into mixing bowl with baking powder and salt. Add sugar,
nuts, raisins or dates and orange rind. Mix well. Beat egg and
add milk and melted butter or shortening; then add to flour mix-
ture and just mix till blended. Turn into greased loaf pan and
allow to stand for 20 minutes. Bake at 350 degrees moderate
heat for 50-60 minutes; in centre of oven on middle rack.

Turn out on rack and cool several hours before slicing.

PUMPKIN BREAD Gerry Faust
1 - 28 oz. can pumpkin 1 tsp. nutmeg

4c. sugar 2 eggs

5c. Sifted flour 1c. Mazola oil

3 tsp. pumpkin spice or 2 tsp. salt

1 tsp. cinnamon 4 tsp. baking soda
1 tsp. clove ,

Oven - 350 degrees. Grease 2-3 loaf pans. Sift dry ingredients
together. Place pumpkin, sugar, eggs, and oil in large bowl.
Mix. Add dry ingredients. Stir to blend. Place in pans. Bake
about 1 1/2 to 2 hours.

DROP BISCUITS Kathy Compton
2c. Sifted flour 1 tsp. salt
3 tsp. baking powder 1/3 c. soft shortening

3/4 c. milk

Mix flour, baking powder, and salt in bowl. With blender cut
in shortening until fine. With fork stir in milk. Drop biscuit-
sized pieces of dough onto baking sheet. Leave 2-inch space
between biscuits so they can brown and will be separate.

Bake 10-12 minutes on greased baking sheet in 450 degree oven.
Serve piping hot.

FAVORITE BRAN MUFFINS Gerry Larson
1/4 c. shortening 1c. flour

1/2 c. brown sugar 1/2 tsp. salt

1 egg 3 tsp. baking powder

1c. breakfast bran 1/8 tsp. baking soda

3/4 c. milk

2 Tbsp. molasses

Cream shortening and sugar. Add egg and beat well. (Cont. ‘d)

-12- North Vancouver, B. C.

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