The international cook book

1 teaspoon baking soda i teaspoon salt yi cup molasses i cup flour 2 cups sour milk 2 cups graham flour Yz cup sugar i cup walnuts (cut fine) Stir baking soda into molasses. Add other ingredients alter- nately. Mix well and bake in well-greased pan for sixty minutes in moderate oven (350° F.). Orange Bread 2 eggs ]/7. cup sugar yYz cups milk 4 cups flour yi cup shortening 4 teaspoons baking pwDwder I teaspoon salt i cup candied orange peel Y teaspoon almond extract Mix and sift dry ingredients. Cut in the shortening. Add well-beaten eggs and milk. Beat well. Add the candied orange peel. Add almond extract. Put into greased bread pan and let stand ten minutes. Bake fifty minutes in moderate oven (350° F.). RECIPES 87 Quick Bran Bread 2 cups bran i teaspoon salt 2 cups flour 3 teaspoons baking powder 2 cups sour milk 2 eggs ^ teaspoon soda K cup brown sugar ^ cup nuts Mix dry ingredients. Add nuts. Beat eggs slightly and add to them the milk and brown sugar. Add to dry ingredients. Fill well-greased pan about one-half full and let stand ten minutes. Bake for forty-five minutes in moderate oven (350° F.). Raisins or dates may be substituted for the nuts. Bran Date Loaf 2 cups flour I teaspoon soda 2 teaspoons baking powder 2 tablespoons molasses 2 cups bran i teaspoon salt 2 eggs >2 cup nuts ^ cup brown sugar Yi cup dates (cut fine) 2 cups sour milk Sift flour, soda, baking powder, and salt together. Mix with bran. Add nuts and dates. Beat eggs slightly and add to them the milk, brown sugar, and molasses. Add to dry ingredients. FUl greased pan about half full. Let stand fifteen minutes. Bake forty-five minutes in moderate oven (3';o° F.). Date Bread 2 cups flour I egg H teaspoon salt yi cup milk 4 teaspoons baking powder i tablespoon sugar 3 tablespoons shortening ^ cup dates (chopped) Mix dry ingredients. Cut in shortening. Beat egg and milk. Combine mixtures. Mix well. Roll dough one-quarter inch thick, spread with melted butter, sprinkle with sugar and dates. Roll like a jelly roll, seal well, and cut into one-inch slices. Put onto greased baking sheet. Bake fifteen to eighteen minutes in moderate oven (350** F.). Serve hot. 88 THE INTERNATIONAL COOK BOOK Raisin Bread 2 cups flour 2 tablespoons shortening ^2 cup sugar ^ cup raisins, nuts, or dates y2 teaspoon salt 5^ cup milk 3 teaspoons baking powder i egg Mix dry ingredients. Cut in shortening. Add fruit to dry materials. Add beaten egg to milk. Combine mixtures. Shape into loaf. Put into greased bread tin. Let stand fifteen minutes. Bake thirty minutes in moderate oven (350° F.). Boston Brown Bread, No. 1 I cup flour 2 cups sour milk yi teaspoon salt 3 teaspoons soda I cup graham flovir i cup com meal I cup molasses 14. cup raisins Sift soda and salt with the flour. Mix with corn meal and graham flour. Add molasses to sour milk and stir into dry in- gredients. Add raisins. Put into well-greased tins. Cover. Steam or bake three hours. Slow oven for baking (325° F.). Boston Brown Bread, No. 2 1 cup com meal 2 cups sour milk I teaspoon salt i cup rye flour 1 teaspoon soda i cup flour I cup molasses Mix dry ingredients, add molasses and milk. Stir until smooth. Put into well-greased tins. Cover. Steam for three hours. Brown Bread 2 cups graham floiu: i cup flour