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

TRISH BARMBRACK (Mrs. Maura Keohane)

4 cups flour 2 eges well beaten

1/2 nutmeg, frated 1-1/2 cups sultana raisins
pinch salt 1 cup currants

2 tbsp. butter 1/3 cup chopped candied

1 yeast cake fruit peel

2 tbsp. sugar 1-1/ cups milk

Sift flour, nutmeg and salt together. Rub butter into the
flour. Cream yeast in cup with a tsvo. of sugar. Add rest
of the sugar to flour mixture énd mix well. Lirhtly warm
milk to lukewarm. Add to licuid yeast and most of well
beaten eges. Beat the licuid well into dry ingredients un-
til stiff but elastic. Fold in raisins, currants and fruit
peel. Form into buttered 8 inch cake pan so that dough on-
ly half fills the pan. Cover with cloth and leave in warm
place until doubled in size, about 1 hour. Brush top with
a little beaten egg to glaze. Bake eat 400° for approxim-
ately one hour.

Note: If you don't have Huropean style 3 to 4 inches tall
cake pan, use a spring form pan.

RAISIN BREAD (Mrs. Helen Kerby)
Dissolve 2 packages dry yeast in 1 cup of warm water and
2 tsp. sugar.
Seald 2 cups of milk, Add: 6 tbsp. sugar
6 tbsp. lard or shortening
6 tsp. salt
When the milk mixture is cool, adc 4 cups warm water, 2
beaten eggs and the yeast. Then add & cups of flour and
beat the whole well. Then into this mixture add:
2-1/2 cups of scalded .1 tsp. cinnamon
raisins, DRAININD 1/2 tsp. nutmeg
2 cups brown sugar
Then add another 8 cups of flour, or enough to kneéd into
&@ smooth dough. Let rise 2-1/2 hours. Punch it down and
let rise for another half hour. NMeke into loaves. Let
rise, then bake at 100° for 15 minutes then 325° for 45
minutes.