Bran Muffins

2 tbsp. shortening 1 tsp. salt
4 cup sugar 1 tsp. soda

1 egg 2 cups flour
1'% cup sour milk 2 cups bran

2 thsp. molasses _1 cup raisins

Bake in hot oven, 10 to 15 minutes.

Bran Muffins

1 cup of bran flakes or all-bran 2\% tsp. baking powder
2/3 cup milk \4 tsp. salt

1 egg 14 cup sugar

1 cup sifted flour Raisins if desired

4 cup soft shortening

Mix the milk, egg and shortening together. Add the bran flakes. Add
the dry ingredients. Bake at 400 degrees for 20 minutes.

—Lois Gilchrist

Baking Powder Biscuits

2 cups sifted flour. Resift with 4 tsp. baking powder, 2 tsp. sugar,
14 tsp. salt, 14 tsp. cream tartar. Cut in 14 cup shortening. Add 2/38
cup milk. Work in by kneeding as little as possible. Roll to 14-inch
thickness. Cut with top of tumbler. Place on ungreased pan. Bake
10 to 12 minutes at 450 degrees.

Beautiful Babka

Y cup milk 3 eggs

1 pkg. dry yeast 2! cups flour

Y4 cup very warm water 4 cup candied mixed fruit
4 cup softened margarine 4 cup raisins

4 cup sugar

Seald milk and cool to lukewarm. Sprinkle yeast into very warm wa-
ter in large electric mixer bowl. Stir to dissolve. Add milk, margar-
ine, sugar, eggs and flour and blend at low speed for one minute. Beat
2 minutes at medium speed. Cover. Let rise in a warm place until
bubbly. (About 1 hour).

Stir in fruits. Turn into greased and floured 2 quart tube pan. Let
rise again 30 minutes. Bake at 350 degrees F. for 40 minutes. Imme-
diately prick surface with a fork. Pour on Rum Syrup. After syrup
is absorbed, remove from pan.

Rum Syrup
Combine 14 cup sugar, 1/3 cup water and 2 tsp. rum flavoring in a
saucepan and bring to boil. (Note: this is quite nice without the rum
syrup).

—Florence Dennis

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