Breads, Rolls and Fancy Breads

BREAD — WHOLE WHEAT

7 cups whole wheat flour 1 cup white flour 114 tsp. lard 1144 tsp. brown sugar 14 small cup molasses 2 tsp. salt

14 Fleischmann’s yeast cake

Mix with warm water to slack dough. MRS. S. P. COX.

QUICK BROWN BREAD

1 egg 2 cups sour milk or buttermilk

34 cup brown sugar 1 tsp. of soda dissolved in a little 14 cup molasses boiling water.

Scant 4 cups of graham flour

Bake like ordinary bread in a loaf pan. Heat 375°. Takes about one hour. MRS. G. D. LOVE.

CURRANT LOAF

4 cups flour 2 cups milk

1 cup sugar 2 cups currants 4 tsp. baking powder 1 tsp. salt

1 egg (optional)

SPANISH BUN

2 cups brown sugar 1 teaspoon each of cloves, nutmeg, 3 eggs, keep white out of one 2 tsp. cinnamon

1 cup milk 3 tsps. baking powder

21% cups flour 1%4 cup Crisco or other shortening

Icing: 1 cup brown sugar 3 tbsp. water 1 tsp. cinnamon, add to syrup after it has boiled.

Boil until it forms a ball in cold water and then pour slowly on to the stiffly beaten white of one egg. MRS. A. CODE.

M ri C The Millinery Fashion Centre of Winnipeg 1S S OX 389 PORTAGE AVE., near Edmonton, Ph. 29 963