The following text may have been generated by Optical Character Recognition, with varying degrees of accuracy. Reader beware!

TUTTI FRUTTI BREAD Use one-half standard white bread recipe and add: 1 cup washed and fried raisins 2-3 cup chopped mixed peel % cup maraschino cherries, sliced tbsp. grated orange rind tsp. grated lemon rind tsp. maraschino cherry juice if colour is desired 1% cup chopped nuts 1 egg beaten Add fruit, rind and nuts to flour. Add cherry juice and beaten egg te lquids and combine. Knead, put to rise, shape, put to rise again and bake as for standard white bread. Vield 2 loaves. Mrs. A. J. Hill, Friendship Group, Northminster United Church WA. BRAN MUFFINS cup brown sugar heaping tbsp butter egg cup sour milk tsp. soda (dissolved) cups all bran cup flour Dates or raisins pinch salt Start at good hot oven 400 F, reduce to 300 after 10 minutes. Makes 12. Mrs. K. Taggart, Friendship Group, Northminster United Church WA BANANA LOAF 1% cup shortening 1 cup white sugar 1 egg 245 cup all purpose flour 1, tsp. salt 1 tsp. baking powder 1 tsp. baking soda 2 tbsp. sonr milk 1 tsp. vanilla 1% cun mashed ripe bananas Combine shortening, sugar, van- illa. egg and beat well. Add mash- «d bananas and then quickly fold in dry inoredients and sour milk. Bake in lined loaf pan, in 375 F. for ore hour, , Mrs. K. Taggart, Friendshin Group, Northminster United Church WA ORANGE BREAD orange peels cut in fine shreds cup each white and brown sngar 1 egg beaten 1 cup milk 1 tbsp. shortening 3 cups all purpose flour 3 tsp. baking powder 1, tsp. salt Cover orange peel, brown and white sugar with water, and sim- mer until slightly thickened. Add shortening. Blend egg and milk, and fold in dry ingredients. Quick- | . ly add orange mixture and nour | into double size lnaf nan. Bake 50-60 minvtes at 350 F. Mrs. K. Tae~art, Friendshin Group, Northminster United Church WA OATMEAL MUFFINS 1 cup granulated sugar 2 cups flour 2% cups oatmeal 1 tsn. soda (heaping) salt Put in mixing bowl and add: 1 cup sour cream 1 cup (small) melted shortening Then add sufficient sour milk to make soft batter. Bake-oven 400 deg. F. Yield -- one dozen. Helen Fnglish, Friendship Group, WA, Northminster United Church, CRUSTY ONION POPOVERS 1 cup milk 15 tsp. salt 1 tbs. melted butter or margarine $ eggs, well beaten 1 cup sifted all-purpose flour 1, tsp. onion salt % cun grated onion Brush 6 baking cups well with cooking oil. Combine milk, salt, butter or margarine and eggs. Add flour and onion salt. Beat un- til smooth. Add onion and blend. Fill oiled baking cups 2-3 full. Bake at 400 deg. for 50 minutes. Miss Joyce Power, Beta Sigma Phi, Oshawa. BRAN MUFFINS 2 tbsp. shortening Ya aup sugar 1 egg 1 cup Kellogs all bran 34 cup milk 1 cup sifted flour 2% tsp. baking powder 1% tsp. salt Blend shortening and sugar and egg and beat well. Stir in all bran and milk. Soak till moisture is taken up. Sift flour with baking powder, and salt. Add to first mixture, mix till combined. Fill greased muffin pans 2-3 full. Bake at 400 deg. F. for 30 minutes, Mrs. Emerson Salter, Friendship Group, BUTTERSCOTCH MUFFINS %, cups brown sugar 1% cup shortening 1 beaten egg vanilla 1% cups raisins 1%. cups boiling water 1 tsp. baking powder 1 tsp. soda 15 tsp. salt 1% cups flour Method: Cream sugar and shortening. Add egg. vanilla and cooked rais- in mixture (raisins and water cooked for 20 minutes and cool- ed), Sift dry ingredients and add to mixture. Bake in 350 degree oven for 20 to 25 minutes. Mrs. Earl Kuntze, Beta Sigma Phi. ORANGE LOAF Squeeze the juice of 1 large orange and put in a measuring cup. Add enough boiling water to juice to make 1 cup. Put through food chopper-- orange rind and 1 cup raisins. Pour hot juice over ground rais- ins, and rind into mixing bowl. Stir in. 2 tbsp. shortening 1 tsn. vanilla 1 egg 1 cup sugar Mix thoroughly. Combine and sift 2 cups flour 14 tsp. salt 1 tsp. bk. powder 15 tsp. bk. soda Beat well into mixture until smooth. Pour into well-greased large loaf pan, and smooth top with spoon. Bake in 350 deg. F. oven for one hour. Mrs, George Fisher, Friendshin Group. WA, Northminster United Chureh. DATE LOAF cups dates, cut in pieces tsp. soda tbsp. butter egg cup white sugar tsp. vanilla 15 tsp. salt 1 cup chopped walnuts 1% cuns flour METHOD: Into a saucepan put 2 cups of chopped dates, 1 cup boiling water, 1 tsp. soda, 1 tbsp. butter. Bring to a boil. Into a bow! put 1 egg well beaten. 1 cup white suear, 1 tsp. vanilla, % tsp. salt, 1 cup chopped walnuts, 115 cups flour. Now. combine the two mixtures. Turn into a greased loaf nan lined twice with huttered waxed naner. Bake at 350 degrees for ane honr, Fmily Seott, Oshawa B. and P. Women's Club. TEA BISCUITS ¢. all-purpose flor tblsrs. granulated sugar ten. baking soda tsp. cream of tartar tsn. salt tblsns. lard or shortening milk : Method: Sift dry ingredients. Work in lard. Mnisten with suf- ficient milk to make a soft dough. Roll ont on floured board to 3- inch thickness. Cut to desired size and bake in 400 degree oven until golden brown, about 15 to 20 min- utes. Mrs. G. F. Astley, Audley WA, Aud'ey United Church. NORWEGIAN FEAST CAKE 2 cakes compressed yeast Ys cup lukewarm water 1 teaspoon sugar 2 cups scaled milk 15 cup shortening (half shorten- ing, half butter) 1-3 cup sugar 5 teaspoon salt eggs beaten cup of raisins cup currants 1 cup chovoped candied citron About 6 and 2 cups bread flour sifted once before measuring. Add the yeast into the lukewar water and add the sugar (tea- sooon). Let stand 10 min. -Scald the milk. When the milk is luke- warm, add the yeast and enough sifted bread flour to make a soft sponge. Beat well, cover the bowl. Place in a warm spot away from a draught. When mixture is light and full of bubbles beat it and then add remaining ingredients with enough bread flour to make a dough that is soft but not stick- ey. Knead until smooth and elas- tic. Let rise in a covered bowl until fully doubled in bulk. When the dough is fully risen punch down and divide the dough into three equal portions. Round up each portion into a round ball. Cover and let rest for tem min- utes. Mould into loaves. Place in greased bread pans. Let stand until doubled in bulk. Bake in a moderate oven (350 deg.) for about one hour. Mrs. Douglas Hunter, 11 3 1 1 Northminster WA , 1}: 130i Mystle, Parent-Teacher Assn, , § DATE AND NUT LOAF Temp. 325 F. Time 1 hour. 15 1b. dates cut up 1 tsp. baking soda 1 cup boiling water Scant cup brown 'sugar 15 tsp. salt % cup walnuts 1 tbsp. butter Cook the above and let cool. Add: 1% cups flour - Bake in slow oven 325 F. for 1 hour. Mrs, R. McSweeny, Friendship Group, Northminster United Church WA BRAN MUFFINS cup white sugar cup shortening eggs cup sour milk cups Natural Health Bras cups flour tsps. baking powder tsp. soda salt vanilla Cream sugar, shortening, add beaten eggs, put soda in sour milk and add to above, then add vanilla. Bake 12 hour in hot oven. bran and sifted flour with salt and baking powder, lastly add Mrs. D. Rutledge, North Group, Jessie Panton Auxiliary, St. Andrew's United Church. BANANA BREAD 1, cup shortening eggs cups flour teaspoon baking soda cup white sugar cup crushed banana (2 or 3 bananas) pinch of salt 14 cup chopped nuts Method: Cream shortening, add sugar, beat eggs, beat-in crushed ban- anas, sift flour, baking soda and salt. Stir' in with nuts to first mixture. Bake at 350 degrees for 50 minutes. Mrs. Jean Kuntze, Beta Sigma Phi. POTATO FRITTERS Peel and slice potatoes about 1" thick; wipe dry. Make batter by mixing. 1 cup flour 1 tsp. baking powder V4 tsp. salt Enough water to make a thin batter. Dip potato slices in batter and fry in deep fat. Mrs. George Puckrin, Audley W.A,, Audley United Church. THE DAILY TIMES-GAZETTE, Tuesday, June 10, 1958 3 NUT LOAF 1 cup chopped dates 1 tsp. baking soda 3% cup boiling water 3% cup white sugar 1 tbsp. butter 1 egg 1% cup flour 1% cup walnuts 1% tsp. salt 1 tsp/ vanilla METHOD: Cut dates, add sugar and butter and pour hot water over all. Allow to cool slightly. Mix and sift dry ingredients. To date mixture add beaten egg, dry ingredients and chopped walnuts. Add vanilla. Mix well. Bake in moderate oven 325 deg. for 50 to 60 minutes. Will slice easier if made a day before using. Mrs. Carl Fice, Myrtle Parent-Teacher Assa. LEMON BREAD 6 tblsp. butter 1 cup white sugar 2 eggs 1% cups all purpose flour 2 tsp. baking powder 15 cup milk 1 tsp. salt % cup finely chopped nuts Cream butter, sugar and eggs. Sift flour, baking powder and salt. Add alternately with the milk to creamed mixture. Add the nuts. Bake 1 hour at 350 degrees. When done remove from oven and while it is still hot pour over the bread, juice of 1 lemon and %& cup sugar mixed well. Let cool for a short time in the pan. Mrs. Edgar Alward, First Baptist Church Women's Association ORANGE BREAD 2 cups flour 4 tsps. baking powder 15 tsp. salt 1 cup sugar 1 egg 1 cup milk Grated orange peel Mix flour, baking powder, salt and sugar together. Then beat egg well and add milk gpd combine with the dry ingredients. Add orange peel and pour into well buttered baking tins. Bake in moderate oven. When using cut in slices and butter. Miss Stella Browne, North Group, Jessie Panton Auxiliary, St. Andrew's United Church, Osh. OATMEAL BROWN BREAD cup rolled oats cup all Bran tablespoons salt tablespoons sugar tablespoons sugar 1% cup molasses 2 tablespoons (scant) shortening Over this pour 1 pint boiling water and let stand till mushed, then add 1 pint cold water. Dissolve 1 yeast cake and add to the above and then add flour to knead -- till dough doesn't stick to hands. Let rise 3-4 hours and thea punch down, shape into loaves put in pans and let rise again. Bake in 350-375 oven for 1 hour and then at 325 until done. Mrs. J. R. Davidson, Audley W.A., Audley United Church, DATE NUT BREAD 1 cup dates, cut fine 1 cup nut meats broken 1%. cups granulated sugar 1 tbsp. melted butter 1 egg 1% cups boiling water ¥ tsp. baking powder and 2 tsps. soda 15 tsp. salt 1 tsp. vanilla 2% cups flour Cut dates in bowl and add boil- ing water. Beat eggs and sugar. Add butter and vanilla. Sift flour, salt, baking powder, soda. To the eggs and sugar mixture add date mixture, add flour and nuts. Bake 1 hr. at 350 degrees. Miss Stella Browne, North Group, Jessie Panton Auxiliary, St. Andrew's United Church, Osh. OATMEAL PANCAKES 2 cups milk 2 cups quick cooking rolled oats 1-3 cup sifted flour 215 tsps. baking powder 1 tsp. salt 2 eggs separated 1-3 cup melted shortening Heat milk, do not boil. Pour over rolled oats and let cool. Sift together flour, baking powder and salt. Beat egg yolks and add te cooled oat mixture. Add melted shortening and stir in dry ingred- ients. Beat egg whites until stiff but not dry, fold into oat mix- ture. Make pancakes on hot greased griddle. Brown lightly om both sides. Mrs. Joan Weir, King Street Home and School. - Bans VERA MARKUS WANA INFANTS' DEPARTMENT e BOYS' DEPARTMEN eo LITTLE GIRLS e GROWING GIRLS eo PRE-TEENS Meet The Personnel -- Of = JUDY CARLSON Featuring or graduation, ung. Moderns. 1612 Bond St. West OPEN FRIDAY EVENINGS TILL 9 P.M. Personal service to the young mother, visit this dept. for all your baby needs. We can outfit the little man of your house. Complete line, ranging from 2 to 6x. For school, play or party, 7 to 12. For the Modern Miss 10 to 14x, for school, play RA 3-7428 HELEN ADAIR