6 THE DAILY TIMESGAZETTE, Tuesday, June 10, 1958 WHITE BREAD e¢. lukewarm water envelope yeast tsp. sugar e¢. milk tbisps. white sugar tsp. salt ¢. all-purpose flour 8 tblsps. shortening Method: Add yeast and 1 tsp. sugar to 1 cup water. Let stand 10 minutes. Scald milk, add short- ening, salt, sugar and remaining water. Cool to lukewarm and com bine with yeast. Add sifted flour, a little at a time. Knead well. Place in greased pan. Allow to stand until double in bulk (keep warm in 85 to 90 degrees) free from draft. Knead down, let rise again about 1 hour. Form into Joaves, let rise again, about 1 hour. Bake in 350 degree oven, for 40 to 45 minutes. If buns are made with this, bake about 20 minutes. Mrs. G. F. Astley, Audley WA. Audley United Church. OATMEAL YEAST ROLLS % cup oatmeal 8% cup boiling water 3% cup warm water teaspoon granulated sugar envelope' yeast cup milk teaspoon salt poons granulated sugar tablespoons molasses tablespoons shortening Approximately 5% cups flour Measure oatmeal into bowl and pour in boiling water. Let stand 10 minutes and stir well. Measure milk, salt, sugar molasses and shortening into pan and heat to scalding. Cool to lukewarm. Mix in oatmeal and yeast mixture and flour to soft dough. Rise to double fn bulk. Put in muffins tins. Let rise and bake 20 minutes at 425 deg. Mrs. Ronald Cox, Audley United Church, Women's Association. STANDARD ROLL RECIPE 2 cups scalded milk 1% tsps. salt 4 tbsps. sugar } yeast cake softened in % eup warm water 8 cups flour ; 4 tbsps. shortening If more sugar is used rolls will be sweeter. If more shortening is used rolls will be richer and more tender. However not less than 2 tbhsps. or more than 8 tbsps. of fat or sugar should be used. Method Scald milk; put fat, sugar and salt in bowl and pour hot milk over it. Cool to luke warm. Add yeast cake softened in water. Add sifted flour and mix with a spoon. Knead on board until smooth and mot sticky. Put in greased bowl and let rise until triple its size. When risen turn out on board and shape into rolls. Put into greased pans, let rise until double in size. Bake in hot over 400 deg. to 450 deg. until brown about 25 mins. Mrs. Brian Churchyard, Audley W.A., Audley United Church. DATE NUT BREAD 3% cup shortening 3% tsp. salt 8% cup firmly packed brown sugar 1 egg, unbeaten 1 cup dates, pitted and cut in half 3% cup coarsely chopped nuts 1 cup warm water 1 2-3 cups sifted pastry flour or 1% cups sifted all purpose flour 2 tsps. baking soda 3% cup graham flour Grease a 9x5x3-inch loaf pan. Cream shortening, salt, sugar and egg and mix dates, nuts and water. Blend flour, baking soda and graham flour. Bake in a moderate oven (350 degrees) about 1 hour. Marion Cuthbertson, North Group, Jessie Panton Auxiliary, 8t. Andrew's United Church. CHERRY BREAD % cup whitg sugar egg well beaten small bottle cherries milk cups flour tsps. baking powder Salt 3% cup chopped nuts Butter size of an egg, melted Drain juice of cherries into a eup. Add milk to make 2-3 cups. Cut cherries and flour, Beat egg and sugar. Add milk ard add to sifted dry ts. Add cher- ries and nuts. Add butter (melt- ed) last. Bake 1 hour at 300 de- grees F. Marion J. Thompson, Oshawa B, 'and P. Wemen's Club, 00 Bh ek bd bet 1 1 BROWN BREAD Mix 1% cups oatmeal with 2 cups boiling water, let cool. In pan put 1% cups milk, 6 tbsps. shortening, 4 tbsps. sugar, 1% tsps. salt, 4 tbsps. molasses. Bring to a boil and take off stove to let cool. In large bowl put 1 eup warm water, 2 tsps. sugar and sprinkle 2 packages yeast on top, let rise. When yeast is ready, mix in oatmeal mixture, then molasses mixture. Then slowly add flour until mixture is not sticky, about 7 or 7% cups. Cover, let rise until double. Bake in moderate oven 375°, Mrs: Aleck Richards, Audley W.A., Audley United Church. SISTER'S SWEET ROLLS 1 cup scalded milk Y% cup shortening 3% cup sugar 1 tsp. salt 1 pkg. dry yeast Ys cup luke warm water 2 eggs (well beaten) 3% cups flour (bread flour) _ Method: Combine m11k, shortening, sugar and salt until sugar is dis- solved and shortening melted. Cool to lukewarm, add yeast soft- ened in warm water. Add eggs, gradually stir in flour to form soft dough, beat vigorously. Cover with damp cloth and let rise in warm place till double in bulk. Turn out on lightly floured board and knead, let rise in small buns, with melted butter. (Makes about 4 dozen). Mrs. F. E. Murray, Audley W.A,, MUFFINS 1 cup dates 1 cup raisins 1 tsp. soda 1 cup boiling water Pour boiling water over chop- ped dates, raisins and soda and allow to stand until cool. 12 cup butter % cup brown sugar eggs tsps. vanilla pinch salt cups flour tsp. baking powder Cream butter and sugar. Add beaten eggs. Sift in 1 cup flour with the baking powder and salt. Add half the date mixture. Add 2nd cup of flour and vanilla. Add remaining date mixture. Bake in buttered muffin tins in a hot oven of 425 degrees F. for about 20 minutes or until muffins are gold- en brown. Vera Sanderson, Oshawa B. and P. Women's Club. BANANA LOAF cup shortening (4 tbsps.) cup sugar egg well beaten cup Kellogg's All Bran cups flour tsps. baking powder tsp. salt tsp. baking soda cup chopped nuts cups mashed bananas tbsps. water tsp. vanilla Cream shortening and. sugar well. Add egg and bran. Sift flour with baking powder, salt and soda. Mix nuts with flour. Add al- ternately with banana, to which water has been added. Stir in vanilla. Let stand 30 minutes in pan. Bake at 375 degrees for one hour. E. L. Ford, Oshawa B. and P. Women's Club. TEA BISCUITS cups sifted all purpose flour or 2% cups sifted pastry flour tsp. baking powder tsp. salt tbls. shortening 2-3 cup milk Mi: and sift flour, baking powd- er and salt. Cut in shortening un- til mixture resembles fine bread crumbs. Add milk slowly to form a soft but not sticky dough. Roll to %2-inch thickness on a floured board. Cut and place on a baking sheet and bake in a very hot oven at 425 degrees for 12 to 15 min- Ya % cuits. Mrs. C. Trigg, ..udley W.A., GRAHAM BREAD 1%. cups graham flour 1%. cup brown sugar 1 tsp. soda dissolved in % cup buttermilk a pinch of salt 3% cup seedless raisins Bake in two 1 lb. baking pow- der tins with lid on. Bake in mod- erate oven 3% of an hour and leave lids on until cold. Marie Shantz, bake till golden brown, brush tops | 1 utes. Yields 12 medium sized bis- 1 BANANA BRAN BREAD % cups sifted flour 2% tsp. baking powder 3% tsp. baking soda 1% tsp. salt 3% cup sugar 1 egg (well beaten) 14cup mashed banana 1 cup shredded bran l2cup chopped nuts Sift flour, baking powder, soda, salt and sugar. Combine eg, ban- ana, lard and bran. Add dry in- gredients and nuts to banana mix- ture. Bake at 350 deg. 35-40 min- Mrs. W. A.» Cowan, North Group, Jessie Pantan Aux., St. Andrew's United Church BUNS cup milk tbsp. sugar tsp, salt thsp. shortening package yeast egg 2% cups flour - Seald milk, add sugar, salt and shortening, let cool to luke- warm. Dissolve yeast in % cup lukewarm water, add to milk mix- ture, add well beaten egg and flour to make moderately stiff batter. Beat until smooth, cover and let rise in warm place about 1 hour; Fill well greased muffin tins better than 3 full, cover and rise to double im bulk, about 1% hour. Bake in 375 oven about 30 minutes. Mrs. R. Gow, Bathe Park Ladies Aux. FRUIT LOAF 2% cups flour cup sugar tsp. baking powder egg ss cup raisins oz. glazed fruit salt cup milk Mix dry ingredients. Add fruit, then milk and egg mixed. Bake in a loaf tin at 350 deg. F. for 40 minutes. Mrs, Allan Creech, Friendship Group, Northminster WA ORANGE BREAD Bake at 250 deg. to 300 deg. for 1 hour. Skin of 3 oranges slic- ed thin, then boil until tender in water (drain). Add 1 eup sugar to orange peel. ¥ e. water, boil 20 minutes (cool), Add: 1 cup milk 1 egg A° little salt 2% cups flour 3 tsps. baking powder Mrs. E. F. Cuthbertson, The Lyceum Club and Women's Art Association BRAN MUFFINS ~ 1 egg 1% cup granulated sugar Yscup shortening or Margarine 1 cup sour milk 1 teaspoon baking soda 1% cups all bran cereal 1% cups sifted all purpose flour 1 cup dates '3% teaspoon salt vanilla to taste Cream shortening and sugar, {u egg (beaten), sour milk and a mix weil, then add sifted | flour, all bran, mix well. Then add dates, salt and vanilla. Bake in oven at 400 degrees. Mrs. V. Haight, Bathe Park Auxiliary. " APPLE PANCAKES Melt 1 tbsp. butter in fry pan. In mixing bowl break 1 egg, add 1 tbsp. w. sugar and pour in melt- ed butter from fry pan. Mix well. Add 1 cup milk and mix again. Sift 1 cup white flour and 2-3 cup whole wheat flour with 3 tsp. salt and 2 tsp. b. powder into mixture, and blend well, Peel and core an apple, slice across thinly and sprinkle slices with sugar. Drop spoonfuls of batter in fry pan, place apple slice on top, an- other spoonful of batter on top of apple, and turn, when one side is done. Delicious. Mrs. Walter Johnson, Lyceum Art Assn. CHERRY NUT BREAD 1 cup white sugar butter size of egg egg small bottle of maraschino cherries cut in cups all purpose flour teaspoon baking powder teaspoon salt 1% cup chopped nuts Milk Crear: butter and sugar, add egg and pour juice off cherries in cup. Add milk to make 8 ounces. Add sifted flour, baking powder, salt and mix well. Add cherries and nuts. Bake in oven 325 degrees for 60 minutes or until done. a V. Haight, em Oshawa B, and P. Women's. Club, i tia: 1] DATE AND NUT LOAF 1 cup chopped dates 34 cup hot water 1% tsp. baking soda Put soda on dates and pour over hot water. Let stand till luke- warm. Beat 1 egg with 2/3 cup white sugar 2 tbsp. butter Add to date mixture. Sift and mix in 2 cups flour 1 tsp. bakingpowder 1 tsp gunpowder 1% tsp. salt 2/3 cup chopped nuts Blend together. Put in greased loaf tin. Bake 45 minutes at 325 deg. F. 1 Mrs. J. Manns, Scugog Home and School. DATE LOAF 1 e. cut-up dates 2/3 ¢. brown sugar 2 tblsps. shortening Pour in 1 ec. scaldéd milk Cool to lukewarm then sprinkle with ¥% tsp. baking soda, and add 1 tsp. vanilla Sift together and add 2 e. graham flour 2 tsp. baking powder 3 tsp. salt Mrs. G. F. Astley, Audley WA, Audley United Church. BANANA MUFFINS 1 egg % cup w. sugar ¥% cup melted butter 1 cup mashed bananas 1% cup flour 34 tsp. soda 1% tsp. baking powder 3% tsp. salt 1% cup broken walnuts Beat egg, add sugar and butter. Beat well and add mashed ban- anas. Sift dry ingredients togeth- er and blend with first mixture. Add walnuts. Bake 20 min. at 350 deg. oven. Clara « Dowson, - Scugog Home and Scheel. 1 cup flour 1 tsp. soda 1 tsp. cream of tartar 1% tsp. (scant) salt g Add dry ingredients to creanp ed ro Lon Add more flour to make a firm dough. Roll oul, cut in circles and bake in medium oven. Mrs. F. E. Murray, Audley W.A,, Audley United Church. CHERRY LOAF cup white sugar tbsp. butter egg cups unsifted flour tsp. baking powder 1% tsp. salt 1 small bottle of cherries a juice Add enough milk to make 1 of juice along with cherries juice. 3% cup walnuts \ Cream sugar and butter, i] beaten egg, mix in dry ingred ients alternated with liquid all is mixed well. Put in a pan 9 x 5 x 3 inches. Bake at 360 degrees for 1 hour. Mrs. W. F. Guthrie, Audley W.A., Audley "United Church. . He's in heavert ... _ about the way his shirts look » There's a good reason for his bliss! He's found how sparkling clean and fresh we get his shirts , . . return them with that "like new. . look and feel. Every shirt hand - finished to fection, just the like way you by Our "New Yorker' buttons tight- ened or replaced. Free delivery You can always count on us for prompt, courteous service at no extra charge. K&M CLEANERS