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LEMON LOAF Mrse Re Leyen — Jane DeVries
1/2 ce butter Pinch of salt

1 ce sugar “3 1 tspe baking powder

2 eggs im l/2 ‘oc. MIX

1 1/2 &. fiour Grated rind of 1 lemon

Cream shortening and sugar, add eggs, 1 at a time. Add
lemon rind and flour and baking powder alternately with the milk.
Pour into loaf pan and bake at 325° for 1 hour. Cool in pan for
15 minutes, then pour over a mixture of the juice of 1 lemon
mixed with 1/2 cup sugar or 1/4 cup icing sugar. Let stand for

another 10 minutes before removing cake from the pan.

FAVORITE DOUGHNUTS Lana Verdonk
3 1/2 c. flour 1/2 tsp. nutmeg

l ce sugar - 1/2 tspe cinnamon

3 tspe baking powder 2 T. shortening

1/2 tspe salt 2 eggs

3/4 ce milk

Measure 1 1/2-cups flour and remaining ingredients into a
large mixing bowl. Blend 1/2 minute on low speed, scraping
constantly. Beat 2 minutes on medium speed, scraping bowl
occasionally. Stir in remaining flour. Turn dough onto floured
board, roll out 3/8 inch thick. Cut. Slide doughnuts into hot
fat (oil; 3 to 4 inches deep at 375°). Fry 2 to 3 minutes or
until golden. Turn once. Remove and drain on paper. Be careful
not to prick surface. Ice. Makes 2 dozen. x

OLIE BOLLEN

2 243 ce flour 1/2 tspe cinnamon
4 tsp. baking powder 2 eggs

1/2 tspe salt . 1 ce milk

1/2 ce sugar 1 tsp. vanilla

1 ce. raisins

Mix dry ingredients, then add eggs, milk and vanilla. Drop
by spoonfuls in hot oil, using 2 spoons. Fry until golden
browne Put them in a bowl with napkins or paper toweling on the
bottom and sprinkle icing sugar over every layer.

Old age needs so little, but needs that little so much.

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