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CENTENNIAL COOK BOOK ST. ANDREW'S, KASLO, B. C., 1967

QUICK BREADS & TEA LOAVES
BANANA FRITTERS (Mre Israel Prabhudass)

1 cup flour 1 tsp. baking powder -

1/2 cup raisins or touch of baking soda
currants 1 tsp. vanilla

l egg -— touch of nutmeg 1 tsp. banana extract

1 tsp. cinnamon sweeten to taste

Mash about 4 bananas (well ripened) into bowl and mix with
other ingredients until a batter is formed.

Dip with teaspoon and fry in oil or deep fat until brown or
cooked. Turn as pancake if frying pan is used. Serve as
cookies with tea anytime or use as dessert.

Variation: You can flavour it with chocolate if you wish.
If dough too stiff, add another banana or some milk.

If dough too soft, add some more flour.

BANANA NUT MUFFINS (Mrs. Ethel White)

Beat one egg. Add 7/8 cup sugar and 1/4 cup melted shortening.
Mash three medium bananas and add to egg mixture. _Sift 1-1/2
cups flour with 3/4 tsp. soda and 3/h tsp. salt, then add 1/2
cup chopped walnuts. Add dry ingredients to wet mixture. Bake
at 375° for 15 minutes.

IRISH BREAD (Mrs. Maura Keohane)
1 cups sifted all-purpose 1 tbsp. sugar

flour 1/2 tsp. baking soda
3 tsp. baking powder 3 tbsp. shortening
1 tsp. salt 1-3/h cups buttermilk

Measure dry ingredients. Cut in shortening to form fine par-
ticles. Stir in buttermilk to form a stiff dough. Knead
slightly and form into a round loaf. Set on a greased and
floured cooky sheet and cut a cross in top with a wet knife.
Bake at 400° for 15 minutes, then reduce heat to 350° and
cook another 40 minutes. Let bread cool and then put it in
an airtight container. Do not cut for 24 hours. iat buttered.
This bread with the addition of 1 tsp. parsley, 1 tsp. onion
flakes, 1 tsp. caraway seeds may be eaten warm. Serve with
assorted cheeses. Good with a tossed green salad. Follow
with mint parfait and hot coffee.

With the addition of 1/2 cup butter, 2 cups raisins end some
candied fruit, it may be served as a tea cake.