CHERRY BREAD

1 cup granulated sugar
2 eggs (beaten)
1% teaspoon salt
1% cups all-purpose flour (sifted)
1% teaspoons baking powder
%4 cup chopped nuts
1 (6 oz.) jar Maraschino cherries,
quartered, (%4 cup)
% cup juice from cherries

Beat sugar and eggs. Sift together
flour, baking powder and salt. Add
cherries and nuts to flour. Add flour
mixture and cherry juice alternately
to creamed sugar and eggs. Bake in
greased floured loaf pan, 350° oven,
1 hour. Keeps well, tastes better 2 or
3 days after baking.

—KatTH BARNETT

DATE AND WALNUT LOAF

1 cup chopped dates

1 teaspoon baking soda

1 cup boiling water

1 cup brown sugar

% cup butter

1 large or two small eggs

1% teaspoon salt

14 teaspoon vanilla (or 1 teaspoon

grated lemon or orange rind)

1% cups sifted all purpose flour
1% cup chopped walnuts

Sprinkle soda on the dates, add boiling
water and cool. Cream butter and
sugar and add beaten eggs, salt and
flavoring. Blend in flour, dates and
nuts. Place in a greased loaf pan and
let rise 20 minutes. Bake at 325° for an
hour. Cool before slicing.

—NELLIE McDoNALpD
Kiwassa “Little Sister”’

ANADAMA BREAD

% cup corn meal

2 cups boiling water

2 tablespoons shortening
1% cup molasses

1 teaspoon salt

1 package yeast

14 cup warm water

5 cups flour (more or less)

Stir cornmeal slowly into boiling water.
Add shortening, molasses and _ salt.
When lukewarm add the yeast dis-
solved in the % cup warm water, and
enough flour to make a stiff batter.
Knead well and let rise until a bit
more than double in bulk. Shape into
two loaves and let rise until light.
Bake at 400 degrees for 1 hour.

—RuUTH ACKLAND

D1

BANANA-BRAN LOAF

1% cups flour
1 cup bran cereal
2 teaspoons baking powder
% teaspoon soda
% teaspoon salt
% cup chopped nuts
% cup shortening
14 cup sugar
1 beaten egg
1% cups mashed bananas
2 tablespoons water
1 teaspoon vanilla

Sift flour with baking powder, salt and
soda. Cream shortening and sugar
until fluffy. Add bran and egg. Com-
bine water, bananas and vanilla and
add to creamed mixture alternately
with dry ingredients. Place in a greased
loaf pan and let stand 30 minutes. Bake
at 350° for 1 hour.

—Kitty VICKERS

LEMON LOAF

1% cup shortening
1 cup white sugar
2 eggs beaten
% cup milk
1% cups sifted flour
1% teaspoon baking powder
Grated rind 1 lemon
Pinch of salt

Cream shortening and sugar. Add eggs.
Add flour and baking powder alter-
nately with milk. Add lemon rind and
salt. Bake in greased loaf pan. 350°
oven 45 minutes. When done spoon over
the top a mixture made of 4% cup white
sugar and juice of 1 lemon. This must
be done while bread is hot.

—LoTTE NEUMANN

APPLE SAUCE FRUIT BREAD

2 cups flour

2 teaspoons baking powder
1% teaspoon soda

1% teaspoon salt
14 teaspoon mace

2 eggs
% cup
*% cup
1 cup
1 cup

shortening
sugar
applesauce (sweetened)
chopped nuts

1% cup chopped cherries

1% cup chopped peel
Sift dry ingredients. Cream shorten-
ing, sugar and eggs until light. Add to
dry ingredients alternately with the
apple sauce. Fold in nuts and fruit.
Bake in a 9x5x3 pan 1 hour at 325°.

—Iris YOUNG