ROLLED OAT MUFFINS

1 cup pastry flour 3 tbsp. fat

1/4 cup sugar 1 cup uncooked rolled oats
3 tsp. baking powder 1 beaten egg

1/2 tsp. salt 1 cup milk

Sift together flour, sugar, baking powder and salt. Cut
in fat until mixture resembles cornmeal. Add rolled oats
and blend thoroughly. Add egg and milk, stirring lightly. Fill
greased muffin tins 2/3 full and bake in a 400°F oven 15
to 25 minutes.

SAVORY FRENCH BREAD

Slash a French loaf into diagonal slices almost through
to bottom crust. Spread cut surfaces with one of the following.
Spreads
Cream 1/2 cup soft butter or margarine with one of the following:
1/4 tsp. each paprika and salt
2 tbsp. each chopped chives or minced onion and chopped parsley
1/2 tsp. garlic, celery, or onion salt.

Wrap in aluminum foil. Bake in 350°F. oven 20 minutes.

CHERRY ORANGE BREAD

2-1/2 cups sifted all 1/2 cup chopped candied
purpose flour cherries

3-1/2 tsp. baking powder 1/4 lb. chopped citron
3/4 tsp. salt peel

1-1/2 tsp. cinnamon 2 tsp. grated orange rind
1/2 tsp. nutmeg 2 eggs, well beaten

2/3 cup sugar 1-1/4 cups milk

2 tbsp. melted shortening

Sift together the flour, baking powder, salt, spices and
sugar. Stir in the fruits and grated orange rind until well
coated with flour. Combine eggs, milk and shortening, and stir
into dry ingredients until just blended. Pour into greased 9-1/2
x 5 x 2-1/2" loaf pan and let stand 15 min. Bake at 350° for
65 minutes. Brush bread while hot with hot corn syrup and
garnish with bits of candied fruit.

SESAME SEED BISCUITS

Dip tops of unbaked biscuits in melted butter, then in a
mixture of sesame seeds and Parmesan cheese. Bake.