CRESCENT CREAMERY HOME SERVICE BUREAU

Directed by Graduate Dietitian

Recipe Sheet No. 11

CHECKERBOARD SANDWICHES

3% slices white bread

3% slices wholewheat bread
Butter oe ee
Cream cheese or any soft filling

Spread each slice with butter and filling.
Place a slice of wholewheat bread between two
slices of white. Make another with a slice of
white bread placed between two slices of whole-
wheat. Wrap and chill, then cut each block into
half inch slices, and then rebuild, so that the
white and wholewheat slices alternate. Wrap
and chill again. Cut in %-inch slices and serve.
Will make about 6 or 8 sandwiches.

QUALITY
GUARDED

DATE BRAN MUFFINS

2 tablespoons butter or other shortening
2 tablespoons molasses (may be omitted)
% teaspoon salt
ly cup sugar
2 eggs
1 cup flour
14% cups all bran
%, cup milk
2 teaspoons baking powder
1 cup dates, chopped

Sift flour, salt and baking powder together.
Cream butter; add molasses and sugar; blend.
Beat eggs slightly and add. Combine thoroughly.

_Add All Bran to the flour. Add milk alternately

with flour, adding flour last. Fold in the chopped
dates. Mix. Spoon into buttered muffin tins.

_ Bake in a moderately hot oven (400 degrees) for

20 minutes. Makes about 14 muffins.