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

PEANUT BUTTER BREAD (Mrs. Shelagh Leathwood)

2 cups sifted all-purpose 2 eggs well beaten

flour 1 cup milk
3 tsp. baking powder 1 tsp. grated lemon rind
1/2 tsp. salt 1/3 cup chopped salted
1/2 cup each sugar end peanuts

peanut butter
Sift dry ingredients into a bowl. Rub in peanut butter un-
til mixture is crumbly. Mix eggs, milk and rind together,
then stir quickly into the flour mixture. Pour into greesed
loaf pan. Sprinkle with chopped peanuts and bake at 325°
for 50 to 60 minutes. While hot, brush top with corn syrup.

QUICK COFFEE CAKE (Mrs. S. McLellan)
Mix in small bowl: 1/2 cup canned milk
1/2 cup water
1 tbsp. vinegar
Add: 1 tsp. soda
Mix in the usual manner the following:-

1/2 cup margarine 2 cups sifted pastry flour
1 cup sugar ltsp. baking powder
1 egg 1 tsp. salt

1 tsp. vanilla
Add first mixture to the second. Spread half of dough in
8x & pan, creased. Spread on half the topping, then rest
of dough anc rest of toppings. Bake et 350° approximately
415 to 50 minutes.
Topping: 1/4 cup brown sugar 2 tsp. cinnamon

2 tbsp. walnuts

RAISIN CUP CAKES (irs. Kay Hiscoe)

1 cup raisins 1-1/2 cups all-purpose flour
1 thin slice lemon 1 tsp. cinnamon

3/k cup brown sugar 1/2 tsp. nutmeg

L tbsp. butter 1/h tsp. allspice —

1 egg 1/2 cup chopped nuts

1 tsp. vanilla 1/2 tsp. salt

1 tsp. baking soda
Preheat oven to 350®, Cover raisins and slice of lemon with
water. Simmer for 5 minutes. Drain and reserve 1/2 cup
raisin weter to use as licuid. Remove lemon slice. Cream
butter; add brown sugar. Cream until lisht. Add egg and
beat. Sift flour, soda, salt and spices together 3 times and
add alternately with water to creamed mixture. Add vanilla,
raisins and nuts. Fill muffin tine 1/2 full. Bake 20 to 25
minutes. lice with butter icing.