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

DATE LOAF (Irs. Agnes Aldous)
2 cups dates 1 tsp. soda
3/L cup boiling water
Let above stand.

Mix: 2 tbsp. butter 1/2 tsp.. salt
3/kh cup suger 1/l. cup chopped walnuts
1 egg 1 tsp. venilla

1-3/l. cups flour
Combine with first mixture. RBeke at 350° for 60 to 70 mins.

LEMON LOAF (Irs. Jessie Jones)
Lx in order given: 1/2 cup shortening

1 cup granulated sugar

2 eggs beaten

1/2 cup milk

freted rind of one lemon

1/2 tsp. salt

1-1/2 cups pastry flour

1 tsp. baking powder
Bake in loaf pan for 1 hour at 350°. Have ready juice of
one lemon and 1/4 cup sugar. lMix well. Pour over loef when
taken from oven. let juice soak in. Yield: one loaf.

ORANGE LOAF (Mrs. Doreen Langille)

Sift: 2 cups pastry flour 1/2 tsp. salt
1-1/2 tsp. baking powder 1-1/4 cups sugar
Add: 1/2 cup shortening 1/2 cup orange juice

grated rind of orange
Beat 2 MINULES » Add 2 eggs unbeaten and beat two. more min-
utes. Bake 350° for 60 minutes in loaf tin.

PINEAPPLE LOAF (lMrs. Agnes Singel)

1 cup sugar 1/3 tsp. salt
1/2 cup butter or 2 cups flour
shortening 1 tsp. baking powder
2 egg yolks 1/2 tsp. cloves
1 tsp. cinnamon - 1 cup crushed pineapple
dash nutmeg 2 egg whites

1/2 tsp. soda
Cream butter and sugar. Add egg yolks and beat well. Add
pineapple and sifted dry ingredients. Fold in stiffly beeten
egg whites. Turn into greased loaf pan and beke in a moder-
ate oven for about 1 hour.