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PLEASE DO NOT ADD TO OR DELETE FROM THIS FILE. Thank you! ------------------------------------------------------------ These recipes are from the HOUSEHOLD SEARCHLIGHT RECIPE BOOK. As you can tell by the length of this file, I have spent a few hours typing these in for you. If you appreciate this effort and wish more recipe files from me, please send me a netmail message of encouragement. - Jim Vorheis - InterConnect BBS - Littleton, CO. (303)797-0296 - 1:104/60.0@fidonet The recipes in the book were compiled from those contributed by readers of the HOUSEHOLD MAGAZINE, those developed by it food specialist, and those submitted by manufacturers whose food products have been entered for Searchlight approval. Only those recipes which have met the standard of THE HOUSEHOLD SEARCHLIGHT are published. This book is the Fourteenth Printing (revised and enlarged), 1941 -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Foundation Sponge Keywords: Breads, 1941 1 cup lukewarm water 1/2 to 1 cake dry yeast Flour Crumble yeast in water. Allow to stand 20 minutes. Add flour to make a stiff drop batter. Beat until smooth. Cover and let stand in warm place overnight until light and bubbly. The greater amount of yeast makes the sponge work more rapidly. The Household Searchlight - 1941 -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Yeast Ferment Keywords: Breads, 1941 The fermentation period for bread made with dry yeast may be shortened if the following yeast ferment is first prepared: 1 medium-size potato 1 tsp salt 4 cups water 1 cake dry yeast 1 Tbsp sugar Crumble yeast and soften in 1/2 cup water. Wash, pare, and boil potato in 3 1/2 cups water. Drain potato. Save potato water. Mash potato and add sugar and salt. Cool to lukewarm. Add yeast, and potato water. If necessary add water to make 1 quart of the mixture. Cover unused portion may be stored in the refrigerator and kept for several days. The Household Searchlight - 1941 -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Bread (Master Recipe) Keywords: Bread, 1941 1 cake compressed yeast OR 1/2 cake dry yeast 1 Tbsp sugar 1 1/2 tsp salt 1 Tbsp melted shortening 1 1/2 cups lukewarm water 5 to 5 1/4 cups flour Soften yeast in water. Add sugar, salt, and shortening. Add flour gradually, beating thoroughly after each addition until the dough is just stiff enough to knead. Turn onto lightly floured board. Knead until dough is smooth and elastic. Cover with a warm, damp cloth. Set in warm place and allow to double in bulk. (If dry yeast is used allow dough to rise overnight in warm place.) Work down, cover with a warm, damp cloth, and allow dough to again double in bulk. Work down lightly. Form into loaves. Place in well-oiled pans. Again cover with a warm, damp cloth. Set in a warm place, cover, and let rise until double in bulk. Bake in hot oven (450 F) for 15 minutes. Reduce the heat slightly and continue baking (410° - 425° F) for the remainder of the time. Total baking time 40-45 minutes. From 4- 4 1/2 hours are required for the entire process. 2 medium sized loaves. The Household Searchlight - 1941 -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Whole Wheat or Graham Bread Keywords: Breads, 1941 6 cups milk 4 Tbsp sugar 3 tsp salt 6 cups whole wheat or graham flour 1 cake compressed yeast OR 1 cake dry yeast 2 Tbsp melted shortening White flour Heat milk until lukewarm; add yeast. IF compressed yeast is used allow to stand 5 minutes; if dry yeast is used allow to stand 30 minutes. Add sugar, salt, and shortening. Add unsifted whole wheat flour, a little at a time, beating thoroughly after each addition. Add sufficient sifted white flour to make dough just stiff enough to knead. Turn onto lightly floured board and knead until smooth and elastic. Cover with a damp cloth, set in a warm place, and allow dough to rise until double in bulk. (If dry yeast is used allow dough to rise overnight in a warm place.) Work down and form into 3 loaves. Place in well-oiled bread pans. Cover and let rise until double in bulk. Bake in hot oven (425° F) about 45 minutes. 3 small loaves. Mrs. Ralph Chapman, Stonington, IL. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Rye Bread Keywords: Breads, 1941 1 cake compressed yeast OR 1/2 cake dry yeast 1/2 cup lukewarm water 1 1/2 Tbsp sugar 4 cups rye flour 3 cups buttermilk 2 Tsp salt White flour Soften yeast in lukewarm water. Add sugar and let stand about 20 minutes if compressed yeast is used. If dry yeast is used allow to stand 1 hour. Combine flour, buttermilk, and salt. Add yeast and stir well. Set in a warm place and allow to rise until full of bubbles. Gradually add enough white flour to make dough a little stiffer than for wheat bread. Turn onto lightly floured board. Knead until smooth and elastic. Form into loaves, place in well-oiled pans, and brush with melted butter or butter substitute. Cover and let rise until double in bulk. Bake in hot oven (425° F) about 1 hour. 3 loaves. Mrs. Frank Hamm, Paso Robles, CA. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Bran Bread Keywords: Breads, 1941 1 1/2 cups FOUNDATION SPONGE 1 tsp salt 1 Tbsp melted shortening 2 Tbsp sugar White flour 1/2 cup chopped raisins 1/2 cup chopped figs 1/2 cup broken walnuts 2 cups bran Combine ingredients in order given, using sufficient white flour to form a dough just stiff enough to knead. Knead on lightly floured board until smooth and elastic. The dough should be softer than one in which bran is not used. This dough will rise slowly. When it doubles in bulk, form into loaves and place in well-oiled pans. Cover and let rise until double in bulk. Bake in hot oven (425° F) about 45 minutes. 2 small loaves. Mrs. W.R. Vaughn, Ferndale, WA. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Buttermilk Bread Keywords: Breads, 1941 6 cups buttermilk 1 cake dry yeast 1/2 cup lukewarm water Flour 1 1/2 Tbsp salt 2 Tbsp sugar 2 Tbsp melted butter or butter substitute Heat buttermilk, stirring constantly until scalded. Remove from fire and let cool. Add yeast which has been softened in the water. Add sufficient flour to make a medium batter. Beat until smooth. Cover and set in a warm place and allow to stand overnight. Add sugar, salt butter, and enough flour to make a dough just stiff enough to knead. Turn onto lightly floured board and knead until smooth and elastic. Allow to rise until double in bulk and work down. Let rise again until double in bulk. Form into loaves. Place in well-oiled pans. Cover and let rise until double in bulk. Bake in hot oven (425° F) about 45 minutes. 4 loaves. Mrs. W.H. Juedeman, Bristow, OK. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Cocoa Bread Keywords: Breads, 1941 5 1/2 cups flour 1 cake compressed yeast OR 1 cake dry yeast 2 cups milk, scalded and cooled 1/2 tsp salt 1/2 cup cocoa 1/4 cup shortening 2 eggs, well beaten 1/2 cup sugar Soften yeast and dissolve 1 tablespoon sugar in lukewarm milk. Add 3 cups flour and beat until smooth. Cover and set aside to rise in a warm place until light. Add shortening and sugar, which have been creamed together, eggs, cocoa, salt, and remainder of flour or enough to make a soft dough. Knead lightly and place in well-oiled bowl. Cover and set in a warm place until double in bulk - about 2 hours. Form into loaves. Place in well-oiled bread pans, filling them 1/2 full. Cover and let rise again until double in bulk. Bake in hot oven (425° F) 40- 50 minutes. 2 loaves. The Household Searchlight - 1941 -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Raisin Bread Keywords: Breads, 1941 2 cups milk, scalded 2 Tbsp melted shortening 1/4 cup molasses 1 1/2 tsp salt 1 cake compressed yeast 6 cups flour 3/4 cups raisins Combine milk, salt, shortening, and molasses. Cool until lukewarm. Add yeast to cooled milk. Allow to stand 5 minutes. Add raisins. Add flour, a little at a time, beating well after each addition, until dough is just stiff enough to knead on a lightly floured board. Knead until smooth and elastic. Cover with a warm, damp cloth, and allow to double in bulk. Knead down, allow to double in bulk again. Form into loaves. Place in well-oiled pans. Cover and let rise until double in bulk. Bake in hot oven (425° F) about 45 minutes. Mrs. I.M., Denver, CO. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Rolled Oats Bread Keywords: Breads, 1941 1 1/2 cups boiling water 1 cup corn sirup 1/2 tsp salt 4 cups rolled oats 1/2 cup lukewarm water 1 Tbsp cooking oil 1 cake compressed yeast 2 cups flour 1/2 cup sweetened condensed milk Combine boiling water and sweetened condensed milk. Stir until blended. Pour over rolled oats. Allow to stand 1 hour. Add cooking oil, sirup, salt, flour, and yeast which has been softened in lukewarm water. Beat thoroughly. Allow to rise until double in bulk, then beat thoroughly. Pour into well-oiled pan. Cover and let rise until double in bulk. Bake in moderate oven (375° F) about 45 minutes. 1 loaf. The Household Searchlight - 1941 -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Bread with Yeast Ferment Keywords: Breads, 1941 1 quart yeast ferment 4 Tbsp sugar Flour 4 Tbsp melted shortening 3 tsp salt Combine sugar, salt, shortening, and ferment. Add flour slowly, beating thoroughly after each addition until a dough just stiff enough to knead is formed. Knead on lightly floured board until dough is smooth and elastic. Cover with a warm, damp cloth. Allow to double in bulk, work down, again cover and allow to double in bulk. Form into loaves and place in well-oiled pans. Cover and let rise until double in bulk. Bake in hot oven (450° F) 45 - 60 minutes. 4 loaves. The Household Searchlight - 1941 -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Salt Rising Bread Keywords: Breads, 1941 Prize winning recipe Starter: 3 medium sized potatoes 1 tsp sugar 4 cups boiling water 3 Tbsp cornmeal 1 tsp salt Dough: 2 cups lukewarm milk 1/8 tsp baking soda 1 cup water 2 Tbsp melted shortening 1/8 tsp salt Flour Pare and slice potatoes. Add cornmeal, sugar, 1 teaspoon salt, and boiling water. Wrap bowl in a heavy cloth. Cover and allow to stand in a warm place overnight. In the morning remove potatoes. Add milk, water, baking soda, salt, and shortening. Add sufficient flour to make a dough just stiff enough to knead. Knead until smooth and elastic. Form into loaves. Place in well-oiled pans. Cover and let rise until double in bulk. Bake in moderate oven (400° F) about 45 minutes. 3 loaves. Lyd Smith, Los Angeles, CA. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Rolls with Yeast Ferment Keywords: Breads, Rolls, 1941 1 cup yeast ferment 3/4 tsp salt Flour 3 Tbsp sugar 1 1/2 Tbsp melted shortening If the yeast ferment has been stored in the refrigerator, stir thoroughly and warm to room temperature by setting in a pan of warm water. Add sugar, salt, and melted shortening. Add flour slowly, beating thoroughly after each addition until dough is just stiff enough to knead. Knead on lightly floured board until smooth and elastic. Cover with a warm, damp cloth and allow to double in bulk. Work down, again cover and allow to double in bulk. Form into rolls. Place on well-oiled baking sheet. Cover and let rise until treble in bulk. Bake in hot oven (450° F) 12-15 minutes. 24 rolls. The Household Searchlight - 1941 -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Parker House Rolls Keywords: Breads, Rolls, 1941 1 cake compressed yeast 6 Tbsp sugar 1 3/4 tsp salt 1/4 cup melted shortening 3/4 cup lukewarm water 3/4 cup milk, scalded and cooled 5 to 5 1/4 cups flour Soften yeast in cooled milk. Add salt, shortening, sugar, and water. Add flour, a little at a time, beating thoroughly after each addition. Turn onto lightly floured board and knead until smooth. Cover with a warm, damp cloth. Let rise until double in bulk. Roll to 1/3 inch thickness. Cut in rounds 2 inches in diameter. Crease middle of each with dull edge of knife. Brush 1/2 lightly with butter or butter substitute. Fold over, pressing together with palm of the hand. Place close together in rows on well-oiled baking sheet. Cover and let rise until treble in bulk. Bake in hot oven (450° F) 15-18 minutes. 24 rolls. For Whole Wheat Parker House Rolls: Substitute whole wheat flour for 1/2 the white flour. Add sufficient white flour to make a dough just stiff enough to knead. The Household Searchlight - 1941 -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Butter Horn Rolls Keywords: Breads, Rolls, 1941 1 cake compressed yeast OR 1 cake dry yeast 1 1/4 tsp salt 4 to 4 1/2 cups flour 1/2 cup melted shortening 1/4 cup sugar 3 eggs, well beaten 1 cup milk, scalded Soften yeast in lukewarm milk. If compressed yeast is used allow to stand 5 minutes. If dry yeast is used allow to stand 30 minutes. Add salt, shortening, sugar, and eggs. Add flour, a little at a time, beating thoroughly after each addition until the dough is just stiff enough to knead on lightly floured board. Knead until smooth and elastic. Cover with a damp cloth, set in a warm place, and allow to rise until double in bulk. (The dough made with dry yeast will need to rise overnight in a warm place.) Work down. Allow to rise the second time. Turn onto lightly floured board. Roll out in circular shape. Cut into sections as you would pie, having each section about 3 inches wide at the outer edge. Begin at the outside and roll each section toward the center. Form into crescents. Place in well-oiled baking pans. Cover and let rise until treble in bulk. Bake in hot oven (450° F) 12-15 minutes. 16 rolls. Mrs. K.R., Little Falls, MN. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Swedish Tea Ring Keywords: Breads, Rolls, 1941 2 cakes compressed yeast 1 1/2 cups lukewarm water 1 egg, well beaten 1 3/4 tsp salt 1/4 cup melted shortening 6 Tbsp sugar 5 to 5 1/4 cups flour 1/2 cup chopped nuts Soften yeast in water. Add sugar, salt, shortening, and egg. Add flour slowly, beating thoroughly after each addition until dough is just stiff enough to knead. Turn onto lightly floured board and knead until smooth and elastic. (This dough should be slightly softer than a bread dough.) Place in a bowl, cover with a warm, damp cloth, set in a warm place and allow to double in bulk. Work down lightly. Cover and allow to double in bulk the second time. Turn onto lightly floured board and roll in sheet 1 1/2 inches thick. Spread with melted butter or butter substitute and sprinkle generously with sugar and cinnamon, and roll as a jelly roll. Pinch the edges together and join ends to form a ring. Place in an oiled pan or on an oiled baking sheet. Cut the dough with the scissors in 3-inch pieces, cutting 3/4 through the ring. Turn each section so that it lies flat on the baking sheet. Sprinkle with sugar and chopped nuts. Cover with a warm, damp cloth and let rise until treble in bulk. Bake in hot oven (425° F) about 30 minutes. If desired 1/2 cup raisins may be added to the dough. The Household Searchlight - 1941 -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Walnut Roll Keywords: Breads, Rolls, 1941 1 cake compressed yeast OR 1 cake dry yeast 4 Tbsp melted shortening 2 cups milk, scalded and cooled 1/2 cup sugar 1 tsp salt 2 eggs, well beaten 6 cups white flour 2 cups walnuts, ground 2 cups sugar Soften yeast in lukewarm milk. Add shortening, 1/2 cup sugar, and salt. Add 1/2 of flour and beat until smooth. Cover and let stand in a warm place overnight. In the morning, add eggs, and enough flour to make a smooth dough. Knead until smooth and elastic. Place dough in a bowl, cover with a warm, damp cloth, and let rise until double in bulk. Knead down and let rise again. When it has doubled in bulk roll 1/8 to 1/4 inch thick. Brush with melted butter or butter substitute. Cover with 2 cups ground nuts mixed with 2 cups sugar. Spread this mixture about 1/4 inch thick on the rolled dough. Roll like cinnamon rolls but do not cut. Place in well-oiled pan. Set in a warm place, cover ant let rise until treble in bulk. Brush top with melted butter and bake in hot oven (450° F) 20-25 minutes. 16 servings. Mrs. Mary G. Cimra, Timblin, PA. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Ice-Box Rolls Keywords: Breads, Rolls, 1941 1 cake dry yeast OR 1 cake compressed yeast 1 egg, well beaten 2 tsp salt 6 Tbsp sugar 2 cups lukewarm water 3 Tbsp melted shortening 6 1/2 cups flour Soften yeast in lukewarm water. If dry yeast is used combine the sugar, yeast, and water and allow to stand in a warm place 1 1/2 hours. If compressed yeast is used allow to stand in lukewarm water 5 minutes. Add salt, egg, sugar, if sugar has not already been added, and shortening. Mix well. Add flour, a little at a time, beating thoroughly after each addition until dough is stiff enough to knead. Knead on lightly floured board until the dough is smooth and elastic. Cover dough with a warm, damp cloth. Set in a moderately warm place and allow to stand 2 hours. Work down, cover closely with waxed paper, and place in the refrigerator overnight. If baking rolls for luncheon or dinner, remove desired portion of dough from the refrigerator and allow about 2 hours to warm to room temperature and become light. Form into rolls. Cover and let rise until treble in bulk. Place on well-oiled baking sheet. Bake in hot oven (450° F) about 15 minutes. This dough will keep for 1 week or 10 days in a refrigerator if it is worked down each day to prevent its becoming too light. The dough should be kept closely covered with waxed paper to prevent a crust from forming over the surface. 32 rolls. The Household Searchlight - 1941 -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Corn-Meal Ice-Box Rolls Keywords: Breads, Rolls, 1941 Prize winning recipe 1 cake compressed yeast OR 1 cake dry yeast 1 cup white corn-meal 1 Tbsp salt 1/2 cup sugar 1/2 cups lukewarm water 4 cups boiling water 1 cups melted shortening 2 cups potato water Flour Make a sponge of the yeast, 1/2 cup water, and 3 tablespoons flour. Cover and allow to stand until light. Sift corn-meal slowly into the boiling water, add salt, and stir constantly until thick. Cook over hot water 30 minutes. Add shortening, sugar, and potato water (prepared by boiling 1 cup diced potatoes in 2 cups water). Stir until well blended. Cool. Add the sponge. Add sufficient flour to make a dough stiff enough to knead. Turn onto lightly floured board. Knead until smooth and elastic. Cover with a damp cloth and allow dough to double in bulk. Knead down. Cover closely and place in refrigerator. Remove portion of dough required from refrigerator 2 hours or more before rolls are needed. Allow dough to warm to room temperature. Form into rolls. Place in well-oiled pans. Cover and let rise until treble in bulk. Bake in hot oven (450° F) about 15 minutes. The unused portion of the dough should be worked down, covered closely with waxed paper, and returned to the refrigerator until needed. 75 rolls. Mrs. L. Carlile, Sheridan, WY. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Chocolate Finger Rolls Keywords: Breads, Rolls, 1941 1 1/2 cups foundation sponge 1 1/2 tsp salt 3 Tbsp melted shortening 2 eggs 1 cup whole wheat flour 3/4 cup sugar 1/2 cup grated chocolate 2 1/2 cups white flour Combine ingredients in order given, mixing whole wheat flour, sugar, and chocolate together. Add white flour and mix thoroughly. Turn onto lightly floured board. Knead until smooth and elastic. Cover and let stand in a warm place until double in bulk. Knead well, let rise the second time. Form into rolls 3 inches long. Arrange in a well-oiled shallow pan. Cover and let rise until treble in bulk. Bake in hot oven (425° F) about 15 minutes. As soon as taken from the oven, brush with melted butter or butter substitute. Serve hot. 16 rolls. Mrs. W.R. Vaughn, Ferndale, WA. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Peanut Butter Rolls Keywords: Breads, Rolls, 1941 1 cake compressed yeast 1/4 cup lukewarm water 1 cup milk, scalded 1/2 cup peanut butter 2 eggs, well beaten 3 1/4 to 4 cups flour 1/4 cup melted shortening 1/4 cup sugar 2 tsp salt 1/4 tsp nutmeg Soften yeast in water. Add milk, sugar, salt, shortening, eggs, nutmeg, and peanut butter. Beat well. Add flour to make a dough barely stiff enough to be kneaded. Knead until smooth on lightly floured board. Cover and let rise until double in bulk; work down. Form into rolls. Place on well-oiled baking sheet. Cover and let rise until treble in bulk. Bake in hot oven (450° F) about 15 minutes. 16 rolls. Mrs. M.M. Farnsworth, Mitchellville, IA. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Potato Butter Horn Rolls Keywords: Breads, Rolls, 1941 2 cups hot mashed potatoes 1 Tbsp salt 2 cups milk 2 Tbsp sugar 4 Tbsp melted shortening 1 cake compressed yeast 6 cups flour 2 eggs, well beaten Add sugar, salt, and shortening to freshly prepared hot mashed potatoes. Cool, and add eggs. Soften yeast in milk and add the potato mixture. Add flour, a little at a time, beating well after each addition. Turn onto lightly floured board. Knead until smooth and elastic. (The dough should be as soft as it is possible to handle.) Cover with a damp cloth, set in a warm place and allow to double in bulk. Turn onto lightly floured board. Roll in round sheet 1/2 inch thick. Cut into sections as you would cut a pie, having each section about 3 inches wide at the outer edge. Begin at the outside and roll each section toward the center. Form into crescents. Place on well-oiled baking sheet. Cover with a warm, damp cloth. Let rise until treble in bulk. Bake in hot oven (450° F) about 12 minutes. 32 rolls. Mrs. Jessie Kelsey, Lakeland, FL. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Potato Buns Keywords: Breads, Rolls, 1941 Follow directions for making Potato Butter Horn Rolls. Form the dough into buns; place in a well-oiled pan. Cover and let rise until treble in bulk. Bake in hot oven (450 F) about 25 minutes. The Household Searchlight - 1941 -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Hot Cross Buns Keywords: Breads, Rolls, 1941 Prepare a dough from any roll recipe. When ready to be formed into rolls turn onto lightly floured board and roll in sheet 1 inch thick. Cut into rounds with a floured cutter. Place on well-oiled pan. Cover and let rise until treble in bulk. Brush the surface of each bun with egg white diluted with water. Cut a cross on the top of each bun with a sharp knife. Bake in hot oven (450° F) 12-15 minutes. Brush the surface of the freshly baked buns with sugar and water. Fill the cross with a plain frosting. The Household Searchlight - 1941 -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Prune Buns Keywords: Breads, Rolls, 1941 1 cake dry yeast OR 1 cake compressed yeast 1 tsp sugar 1 cup sugar 1 cup butter or butter substitute 6 cups flour 2 cups flour 1 cup milk, scalded and cooled 3 eggs, well beaten 2 tsp salt 2 cups milk, scalded and cooled Make a sponge of the yeast, 1 tsp sugar, 1 cup milk, and 2 cups flour. Beat until smooth. Set in a warm place and allow to rise overnight or until light and bubbly. Cream 1 cup sugar and butter together. Add eggs, salt, and milk. Add the sponge and beat well. Add flour, a little at a time, until a dough as soft as can be kneaded is formed. Knead until smooth. Cover with a damp cloth. Set in a warm place to rise. When double in bulk turn onto lightly floured board. Shape into buns. Place on well-oiled baking sheet. Cover and let rise until treble in bulk. With a knife handle, make a hole in the center of each bun. Fill with prune preserves or any sweetened fruit desired. Bake immediately in hot oven (450° F) 15-20 minutes. When baked sprinkle with powdered sugar. 36 servings. Mrs. George Rada, Verona, MT. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Raised Donuts Keywords: Breads, Donuts, 1941 1 cup sugar 1 cup milk, scalded 2 Tbsp melted butter or butter substitute 1/2 tsp salt 2 eggs, well beaten Flour 1/2 cake dry yeast OR 1/2 cake compressed yeast 1/4 cup lukewarm water 1/4 tsp nutmeg OR 1/4 tsp cinnamon Scald milk, at night, and add butter and salt. Cool until lukewarm. Add yeast, softened in lukewarm water, and nutmeg or cinnamon. Cut in enough flour to make of soft roll dough consistency. Cover and let rise overnight. Next morning cut down, add sugar, eggs, and enough additional flour to form a soft roll dough. Cover and let rise until double in bulk. Turn onto lightly floured board, roll in sheet 1/3 inch thick, cut with lightly floured cutter. Cook in deep, hot fat (365° F). Drain on crumpled, absorbent paper. The doughnuts should rise to the top and begin to brown almost instantly. 48 doughnuts. Florence Taft Eaton, Concord, MA. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: English Muffins Keywords: Breads, 1941 1 1/2 cups milk, scalded 1 Tbsp sugar 3 cups flour 1 tsp salt 1/2 cake dry yeast 1 egg, well beaten 1/8 tsp baking soda Soften yeast in milk, add sugar and salt. Add sufficient flour to make a drop batter. Beat thoroughly. Set in a warm place and allow to become light. Add egg and baking soda. Beat thoroughly. Cook in muffin rings on hot griddle. Cook slowly on one side, then turn to complete cookery. If muffin rings are not available the batter may be cooked on the griddle. Serve with butter or butter substitute and sirup. 18 muffins. - The Household Searchlight - 1941 -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Nut Bread Keywords: Breads, Quick, 1941 1/2 cup brown sugar 3/4 cup cold water 1/2 cup molasses 3/4 cup milk 2 cups graham flour or whole wheat flour 1/2 cup raisins 1 cup white flour 2 1/2 tsp baking powder 1 1/2 tsp salt 3/4 tsp baking soda 3/4 cup chopped nuts Sift white flour, measure, and sift with salt and baking powder. Add graham or whole wheat flour. Combine sugar, water, molasses, and milk. Add dry ingredients, nuts, and raisins. Mix thoroughly. Pour into well-oiled baking pans. Bake in moderate oven (375° F) 1 hour. 2 small loaves. Florence Taft Eaton, Concord, MA. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Date Nut Bread Keywords: Breads, Quick, 1941 1 1/2 cups white flour 5 tsp baking powder 1 1/2 tsp salt 1/4 tsp baking soda 1 1/2 cups graham or whole wheat flour 1 cup sliced dates 1 cup coarsely chopped nuts 1/2 cup brown sugar 1 1/2 cups milk 1/4 cup molasses Pit dates and cut into 5 or 6 slices with scissors or sharp knife. Sift flour, measure, and sift with baking powder, salt, and baking soda. Add sugar, milk, and molasses. Add graham flour in which dates and nuts have been dredged. Beat until thoroughly mixed. Pour into well-oiled loaf pan. Bake in moderate oven (375° F) 1 hour. 1 loaf. The Household Searchlight - 1941 -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Grapenut Bread Keywords: Breads, Quick, 1941 1 cup Grapenuts 2 cups milk 1/2 cup sugar 1 tsp salt 1 egg, well beaten 3 cups flour 4 tsp baking powder Combine grapenuts, egg, and milk. Let stand 1/2 hour, add sugar. Sift flour, measure, and sift with baking powder and salt. Add to first mixture. Mix thoroughly. Pour into well-oiled loaf pan. Bake in moderate oven (400 F) about 1 hour. 1 loaf. Mrs. George Hale, Geary, OK. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Raisin Bran Bread Keywords: Breads, Quick, 1941 1 egg, well beaten 1 cup bran 2 cups white flour 1/2 cup sugar 1 cup sour milk 2 Tbsp melted shortening 1/2 cup raisins 1/4 cup molasses 1/4 tsp baking soda 1 tsp salt 3 tsp baking powder Combine molasses, shortening, sugar, bran, raisins, egg, and milk. Sift flour, measure, and sift with baking soda, baking powder, and salt. Combine with the first mixture. Beat well. Pour into well-oiled loaf pan. Bake in moderate oven (375° F) 1 hour. 1 loaf. Annebel Beasley, Johnson City, TN. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Prune Bread Keywords: Breads, Quick, 1941 1/2 cup sugar 1 Tbsp shortening 1 egg, well beaten 1 cup sour milk 1 square chocolate, melted 1 tsp cinnamon 1/2 tsp baking soda 1/2 tsp salt 4 tsp baking powder 2 1/2 cups flour 1 cup prunes 1/2 cup raisins Wash prunes, cover with water and boil 10 minutes. Add 1/4 cup sugar and simmer 5 minutes. Drain, cool, remove pits and cut prunes in quarters. Cream 1/4 cup sugar and shortening. Add egg, milk, and chocolate which has been melted over warm water. Sift flour, measure, and sift with baking soda, baking powder, salt, and cinnamon. Add to creamed sugar and shortening mixture. Add fruit and mix until well blended. Pour into well-oiled bread pan. Bake in moderate oven (375° F) about 50 minutes. 1 small loaf. If desired a Graham Prune Bread may be made by substituting 1 cup graham flour for 1 cup white flour. The Household Searchlight - 1941 -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Apple Breakfast Bread Keywords: Breads, Quick, 1941 2 cups flour 1 tsp salt 2 Tbsp brown sugar 3/4 cup milk 1 tsp cinnamon 2 Tbsp melted butter or butter substitute 3 apples 4 tsp baking powder 4 Tbsp shortening 2 cups chopped raisins 1 egg, well beaten 2 Tbsp brown sugar Sift flour, measure, and sift with baking powder, salt, and sugar. Cut in shortening and add raisins. Add sufficient milk to which egg has been added to make a stiff dough. Mix thoroughly. Pour into well-oiled shallow pan. Brush dough with melted butter. Pare, quarter, and core apples and cut in thin slices. Arrange in rows in the dough, allowing edges to overlap. Brush apples with more melted butter and sprinkle with cinnamon and brown sugar which have been mixed together. Bake in moderate oven (400° F) 20 minutes or until apples are tender. 9 servings. Lola Moore, Middlesboro, KY. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Quick Graham Bread Keywords: Breads, Quick, 1941 1/2 cup brown sugar 3/4 cup cold water 1/2 cup melted shortening 3/4 cup milk 1 cup white flour 1 1/3 tsp salt 1 tsp baking soda 2 cups graham flour Dissolve sugar in water; add shortening and milk. Sift white flour, measure, and sift with salt and baking soda. Add to first mixture. Add graham flour. Mix thoroughly. Bake in well-oiled bread pan, in moderate oven (375° F) 1 hour. 1 loaf. The Household Searchlight - 1941 -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Steamed Brown Bread Keywords: Breads, Quick, 1941 3/4 cup molasses 1 cup corn-meal 1 1/3 tsp baking soda 1 tsp salt 2 cups sour milk 1 cup white flour 1 cup graham flour 1 tsp baking powder Sift flour, baking soda, salt, and baking powder together. Add corn-meal and graham flour. Combine sour milk and molasses. Add dry ingredients and stir well. Fill well-oiled 1-pound cans or molds 2/3 full. Cover closely and steam 3 hours. A granular cereal may be substituted for the corn-meal. The Household Searchlight - 1941 -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Steamed Rye Bread Keywords: Breads, Quick, 1941 1 cup rye flour 1 cup corn-meal 3/4 cup molasses 2 cups water 1 tsp salt 1 tsp baking soda 1/2 cup raisins 1 cup graham flour Combine ingredients. Fill well-oiled 1-pound cans 2/3 full. Cover closely and steam 2 hours. Florence Taft Eaton, Concord, MA. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Spoon Bread Keywords: Breads, Quick, 1941 2 cups cornmeal 2 1/2 cups boiling water 1 1/2 tsp salt 2 eggs, separated 1 1/2 cups sour milk 1 tsp baking soda 2 Tbsp melted shortening Add cornmeal gradually to boiling water, stirring constantly. Let cool. Add shortening, salt, egg yolks, milk, and baking soda. Beat about 2 minutes and fold in stiffly beaten egg whites. Pour into well-oiled baking dish and bake in hot oven (435° F) about 40 minutes. 6 servings. - Grace Viall Gray, Glen Ellyn, Ill. The Household Searchlight - 1941 -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Brown Sugar Bread Keywords: Breads, Quick, 1941 3/4 cup sugar 2 Tbsp butter or butter substitute 1 egg, well beaten 3/4 cup milk 2 cups flour 2 tsp baking powder 1/4 tsp salt Cinnamon 1/2 cup brown sugar Cream sugar and 1 tablespoon butter, add egg. Add milk and mix well. Add flour which has been sifted, measured, and sifted with baking powder and salt. Pour into well-oiled pan and sprinkle with brown sugar. Sprinkle with cinnamon and dot with butter. Bake in hot oven (435° F) 25 minutes. 6 servings. Mrs. C.R. Crispin, Syracuse, NY. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Hominy Corn Bread Keywords: Breads, Quick, 1941 1 cup hominy 1 Tbsp melted shortening 2 eggs, well beaten 1/2 cup corn-meal 1/2 tsp salt 1 tsp baking powder 1 cup milk Combine hominy, shortening, eggs, and milk. Add corn-meal, salt, and baking powder. Let stand 5 minutes. Add 1 tablespoon more of milk if desirable. Pour into well-oiled pan and bake in hot oven (425° F) 35 minutes or until a rich golden brown. 6 servings. Florence Taft Eaton, Concord, MA. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Bacon Corn Bread Keywords: Breads, Quick, 1941 1 cup corn-meal 1 cup white flour 3 tsp baking powder 1/2 tsp salt 1 Tbsp sugar 1 egg, well beaten 1 cup sweet milk 1/4 cup diced bacon Sift flour, measure, and sift with baking powder and salt. Add corn-meal. Combine egg, milk, and bacon which has been crisped. Add dry ingredients. Fill well-oiled muffin tins 2/3 full. Bake in hot oven (450° F) 15 minutes. 10 minutes. Mrs. Fred Snell, Erie, PA. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Bran Corn-Meal Sticks Keywords: Breads, Quick, 1941 2 Tbsp shortening 2 Tbsp sugar 1 egg 1 cup milk 1/2 cup corn-meal 3/4 cup prepared bran 1 cup flour 1 tsp salt 3 tsp baking powder Cream shortening. Add sugar and mix well. Add well-beaten egg, milk, bran, and corn-meal. Sift flour, measure, and sift with baking powder and salt. Add to first mixture, stirring only until well blended. Pour into well-oiled pans. Bake in moderate oven (400° F) 20 minutes. 12 bran sticks. Betty Parkinson, Michigan Center, MI. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Sweet Milk Cakes Keywords: Breads, Griddle-Cakes, 1941 1 1/2 cups pancake or ready-mixed flour 1 Tbsp sugar 1 cup milk 2 Tbsp melted shortening 1 egg, well beaten Sift prepared flour, measure, and sift with sugar. Combine egg, milk, and shortening. Add dry ingredients and beat until smooth. Bake on hot griddle. 16 servings. The Household Searchlight - 1941 -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Sour Milk Cakes Keywords: Breads, Griddle-Cakes, 1941 2 cups flour 1 tsp salt 1/2 tsp baking powder 1 1/4 tsp baking soda 2 cups sour milk 1/2 cup sour cream 1 egg, well beaten Sift flour, measure, and sift with baking powder, baking soda, and salt. Add sour cream, egg, and sour milk. Beat until smooth. Bake on hot griddle. 16 servings. The Household Searchlight - 1941 -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Bread Cakes Keywords: Breads, Griddle-Cakes, 1941 1 egg yolk 3/4 cup milk 3/4 cup water 2 1/2 cups dry bread crumbs 1 egg white 2 cups flour 2 tsp salt 3 tsp baking powder 1 Tbsp melted shortening Soak dry bread in water until soft. Squeeze as dry as possible. Then crumble and measure. Beat egg yolk, add milk, water, bread crumbs, and shortening. Sift flour, measure, and sift with salt and baking powder. Add to first mixture. Mix thoroughly. Fold in stiffly beaten egg white. Drop by tablespoonfuls on hot griddle. Bake until well browned on both sides. 12 servings. Mrs. J.E. Lewis, Brockton, MT. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Whole Wheat Cakes Keywords: Breads, Griddle-Cakes, 1941 1 1/3 cups whole wheat flour 3 tsp baking powder 3/4 tsp salt 3 Tbsp sugar 1 egg, well beaten 1 cup milk 3 Tbsp melted shortening Combine egg, shortening, and milk. Blend sugar, salt, and baking powder with whole wheat flour. Beat until smooth. Bake on hot griddle. 8 servings. The Household Searchlight - 1941 -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Buckwheat Cakes Keywords: Breads, Griddle-Cakes, 1941 4 cups lukewarm water 1/2 cake dry yeast OR 1/2 cake compressed yeast Buckwheat flour 1 Tbsp brown sugar or molasses 1 1/2 tsp salt 1/4 tsp baking soda Soften yeast in 1 cup water. Add sugar, salt, 3 cups water, and sufficient buckwheat flour to make a thin batter. Cover and let rise overnight in a warm place. In the morning add baking soda which has been dissolved in 1 tablespoon of cold water. Beat thoroughly. Bake on hot griddle. One-half cup of the batter may be saved and used to start a second quantity of batter. The Household Searchlight - 1941 -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Rolled Oats Cakes Keywords: Breads, Griddle-Cakes, 1941 2 cups rolled oats 1 1/2 cups flour 1 tsp salt 1 tsp baking soda 2 Tbsp water 1/4 tsp maple flavoring 1 tsp baking powder 2 1/2 cups sour milk or buttermilk 2 eggs, well beaten 1 Tbsp sugar 2 Tbsp butter or butter substitute Sift flour, measure, and sift with baking powder, baking soda, sugar, and salt. Add to oats and milk. Add butter, water and eggs. Beat thoroughly. Bake on hot griddle. 24 servings. Mrs. Scott Baxter, Latty, OH. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Spice Cakes Keywords: Breads, Griddle-Cakes, 1941 1 egg 2 cups sour milk 1 tsp baking soda 3 cups flour 1 Tbsp melted shortening 1 Tbsp sugar 1/8 tsp nutmeg 1/2 tsp salt Beat egg and add milk, sugar, and nutmeg. Sift flour, measure, and sift with baking soda and salt. Add to first mixture. Add melted shortening. Mix until well blended. Bake on hot griddle in cakes the size of a breakfast plate. Pile several together on a hot plate, spreading each liberally with butter. Add a sprinkling of cinnamon or nutmeg. To serve, cut through the whole, pie-fashion. 8 servings. Florence Taft Eaton, Concord, MA. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Plain Muffins I Keywords: Breads, Muffins, 1941 2 cups flour 4 Tbsp sugar 3 Tbsp melted shortening 1 cup milk 3 tsp baking powder 1/2 tsp salt 1 egg, well beaten Sift flour, measure, and sift with baking powder and salt. Combine egg, shortening, milk, and sugar. Add dry ingredients. Beat only until smooth. Fill well-oiled muffin tins 2/3 full. Bake in hot oven (425° F) 15-20 minutes. 10 servings. The Household Searchlight - 1941 -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Plain Muffins II Keywords: Breads, Muffins, 1941 2 cups ready-mixed flour 3 Tbsp melted shortening 4 Tbsp sugar 1 cup milk 1 egg, well beaten Sift prepared flour, measure, and sift. Combine egg, shortening, milk, and sugar. Add sifted flour and beat only until smooth. Fill well-oiled muffin tins 2/3 full. Bake in hot oven (425° F) 15-20 minutes. 10 servings. The Household Searchlight - 1941 -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Whole Wheat Muffins Keywords: Breads, Muffins, 1941 2 cups whole wheat flour 2 Tbsp melted shortening 1 tsp baking powder 1 tsp baking soda 1 egg 2 Tbsp sugar 1/2 tsp salt 1 1/2 cups sour milk Mix all dry ingredients thoroughly (do not sift); add shortening, unbeaten egg, and sour milk. Beat only until smooth. Fill well-oiled muffin tins 2/3 full. Bake in hot oven (425° F) about 25 minutes. If sour cream is used, omit 2 tablespoons of shortening. One-half cup chopped raisons may be added. 12 servings. The Household Searchlight - 1941 -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Rice Muffins Keywords: Breads, Muffins, 1941 1 cup cold cooked rice 2 eggs, well beaten 1/2 tsp salt 3 tsp baking powder 1 cup milk 4 Tbsp melted shortening 2 Tbsp sugar 1 1/2 cups flour Sift flour, measure, and sift with baking powder and salt. Combine rice, milk, eggs, shortening, and sugar. Add dry ingredients. Beat only until smooth. Fill well-oiled muffin tins 2/3 full. Bake in hot oven (435° F) about 30 minutes. 8 servings. Mrs. W.B. Baker, Pueblo, CO. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Bran Muffins Keywords: Breads, Muffins, 1941 1/4 cup sugar 2 Tbsp shortening 1 egg, well beaten 1 cup sour milk 1/8 tsp salt 1 cup bran 1 1/2 cups flour 1 tsp baking soda 1 tsp baking powder Cream shortening and sugar together. Add egg, milk, bran, flour, baking soda, baking powder, and salt. Mix well. Fill well-oiled muffin tins 2/3 full. If sour cream is used omit 1 tablespoon shortening. Bake in hot oven (435° F) about 40 minutes. 12 servings. Grace Viall Gray, Glen Ellyn, IL. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Corn-Meal Muffins Keywords: Breads, Muffins, 1941 1 cup corn-meal 2 Tbsp brown sugar 3/4 tsp baking soda 2 eggs, well beaten 1 1/2 cups sour milk 1 cup flour 1 tsp salt 1 tsp baking powder 1/4 cup melted bacon fat Sift flour, measure, and sift with baking soda, salt, and baking powder. Mix with corn-meal. Combine bacon fat, sugar, and eggs. Add sour milk and combine with dry ingredients. Beat only until smooth. Fill well-oiled muffin tins 2/3 full. Bake in hot oven (435° F) 15-20 minutes. 8 servings. The Household Searchlight - 1941 -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Rolled Oats Muffins Keywords: Breads, Muffins, 1941 1 1/2 cups rolled oats 1/4 cup sweetened condensed milk 3/4 cup hot water 2 Tbsp corn sirup 2 eggs 1/2 tsp salt 3/4 cup flour 4 tsp baking powder 2 Tbsp cooking oil Pour hot water and condensed milk over rolled oats and let stand 1/2 hour. Add sirup, cooking oil, and beaten egg yolks. Sift flour, measure, and sift with baking powder and salt. Add to first mixture. Beat only until smooth. Fold in stiffly beaten egg whites. Fill well-oiled muffin tins 2/3 full. Bake in hot oven (425° F) 20 minutes. 10 servings. The Household Searchlight - 1941 -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Spice Muffins Keywords: Breads, Muffins, 1941 2 cups flour 1 egg, well beaten 1/2 cup sugar 1 cup milk 1/4 cup melted shortening 1 tsp ginger 1 tsp nutmeg 1 tsp cinnamon 3 tsp baking powder 1 tsp salt Sift flour, measure, and sift with spices, baking powder, and salt. Combine egg, sugar, shortening, and milk. Add dry ingredients. Beat only until smooth. Fill well-oiled muffin tins 2/3 full. Bake in hot oven (425° F) 15-20 minutes. 12 servings. Mrs. Charles Colgrove, Jersey City, NJ. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Ginger Cheese Muffins Keywords: Breads, Muffins, 1941 Prize winning recipe 2 cups flour 3 tsp baking powder 1/4 tsp baking soda 1/2 tsp ginger 1/4 tsp salt 1 egg, well beaten 1/2 cup milk 1/2 cup molasses 4 Tbsp melted shortening 3/4 cup grated cheese Sift flour, measure, and sift with salt, ginger, baking soda, and baking powder. Combine egg, milk, and molasses. Add to dry ingredients, stirring constantly. Beat only until smooth. Add shortening, and fold in grated cheese. Fill well-oiled muffin tins 2/3 full. Bake in hot oven (425° F) 10-15 minutes. 16 servings. Mrs. Bernice Owens, Venue, PA. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Popcorn Muffins Keywords: Breads, Muffins, 1941 1 1/2 cups flour 3/4 cup ground popped corn 3 tsp baking powder 1 tsp salt 1 Tbsp sugar 2 Tbsp melted shortening 1 cup milk 1 egg, well beaten Sift flour, measure, and sift with baking powder, salt, and sugar. Add milk, popped corn, egg, and shortening. Fill well-oiled muffin tins 2/3 full. Bake in hot oven (435° F) 25 minutes. 6 servings. Grace Viall Gray, Glen Ellyn, IL. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Baking Powder Biscuits I Keywords: Breads, Biscuits, 1941 3 cups flour 4 tsp baking powder 1 tsp salt 6 Tbsp shortening 1 cup milk Sift flour, measure, and sift with baking powder and salt. Cut in shortening with 2 spatulas. Add milk. Turn onto lightly floured board. Knead lightly and pat into sheet 1/2 inch thick. Cut with floured cutter. Bake in hot oven (450° F) 12 minutes. 16 servings. The Household Searchlight - 1941 -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Baking Powder Biscuits II Keywords: Breads, Biscuits, 1941 3 cups ready-mixed flour 7 Tbsp shortening 1 cup milk Sift flour, measure, and sift. Cut in shortening with 2 spatulas. Add milk. Turn onto lightly floured board. Knead lightly and pat into sheet 1/2 inch thick. Cut with floured cutter. Bake in hot oven (450° F) 12 minutes. 16 servings. The Household Searchlight - 1941 -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Sour Cream Biscuits Keywords: Breads, Biscuits, 1941 2 cups flour 1/2 tsp salt 1/2 tsp baking soda 1/2 cup sour cream 3 Tbsp baking powder Sift flour, measure, and sift with salt, baking powder, and baking soda. Mix with cream to the consistency of a roll dough, adding 1 teaspoon sweet milk or water if too stiff. Turn onto lightly floured board. Knead lightly. Pat into sheet 1/2 inch thick. Cut with floured cutter. Place in well-oiled pan and bake in hot oven (450° F) about 12 minutes. 12 servings. Crace Viall Gray, Glen Ellyn, IL. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Ham Biscuits Keywords: Breads, Biscuits, 1941 2 cups flour 2 tsp baking powder 2/3 cup milk 1/4 cup mince ham 1/2 tsp salt 4 Tbsp shortening 1/2 tsp prepared mustard 2 Tbsp melted butter or butter substitute Sift flour, measure, and sift with baking powder and salt. Cut in shortening and add milk gradually until soft dough is formed. Turn onto lightly floured board. Knead lightly. Pat into sheet 1/2 inch thick. Cut with floured cutter. Lay half of biscuits in well-oiled pan, brush with melted butter. Put 1/2 teaspoon ham which has been combined with mustard on each; top with the rest of the rounds. Brush with milk, and bake in hot oven (450° F) about 12 minutes. Serve hot. An inch square of bacon may be used instead of the ham in each biscuit. 12 servings. Florence Taft Eaton, Concord, MA. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Drop Biscuits Keywords: Breads, Biscuits, 1941 2 3/4 cups flour 4 tsp baking powder 6 Tbsp shortening 1 1/4 cups milk 1 tsp salt Sift flour, measure, and sift with baking powder and salt. Cut in shortening. Add milk, stirring sufficiently to blend well. Drop by teaspoonfuls onto well-oiled baking sheet. Bake in hot oven (450° F) about 12 minutes. These biscuits may be split, buttered, and used with various fruits as the basis for an emergency shortcake. 14 servings. The Household Searchlight - 1941 -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Fruit Biscuits Keywords: Breads, Biscuits, 1941 1 cup flour 2 tsp baking powder 1/4 tsp salt 1 1/2 Tbsp shortening 1 Tbsp sugar 3/8 cup milk 1/4 cup chopped raisins 1/4 tsp cinnamon 1 Tbsp melted butter or butter substitute Sift flour, measure, and sift with salt and baking powder. Cut in shortening. Add milk to form soft dough. Turn onto lightly floured board. Pat into sheet 1/2 inch thick. Knead lightly. Spread 1/2 of dough with melted butter, sugar, cinnamon, and raisins. Fold dough 1/2 over. Cut with floured cutter. Place on un-oiled baking sheet. Bake in hot oven (450° F) about 10 minutes. 6 servings. Mrs. Maude Roberson, Richmond, VA. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Orange Biscuits Keywords: Breads, Biscuits, 1941 3 cups flour 1 tsp salt 4 tsp baking powder 1 orange 4 Tbsp shortening 3 Tbsp sugar 1 cup milk 2 Tbsp melted butter or butter substitute Sift flour, measure, and sift with baking powder, salt, and 1 tablespoon sugar. Cut in shortening. Add milk to form soft dough. Turn onto lightly floured board. Knead lightly. Pat into sheet 1/2 inch thick. Spread with butter, and 2 tablespoons sugar dissolved in orange juice. Sprinkle with grated orange rind. Roll like jelly roll and cut in slices 1/2 inch thick. Place cut side down in well-oiled pan. Cover and allow to stand 10 minutes. Bake in hot oven (450° F) 15 minutes. 12 servings. The Household Searchlight - 1941 -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Whey Biscuits Keywords: Breads, Biscuits, 1941 2 1/2 cups flour 1 tsp baking powder 1/2 tsp baking soda 1 cup whey 1 tsp salt 4 Tbsp shortening Sift flour, measure, and sift with baking powder, baking soda, and salt. Work in shortening with the finger tips, or cut in with 2 spatulas. Add sufficient whey to form a soft roll dough. Turn onto lightly floured board. Knead lightly. Pat into sheet 3/4 inch thick. Cut with floured cutter. Place on slightly oiled baking sheet. Bake in hot oven (450° F) about 10 minutes. 10 servings. Olive C. Leary, Hastings, MI. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Cheese Biscuits Keywords: Breads, Biscuits, 1941 Prize winning recipe 1 cup flour 3 tsp baking powder 1 Tbsp butter or butter substitute 1/2 cup milk 1/4 tsp salt 1/2 cup grated cheese Sift flour, measure, and sift with baking powder and salt. Work in butter and cheese with 2 spatulas or tips of fingers. Add milk. Mix quickly and lightly. Drop by teaspoonfuls on well-oiled baking sheet. Bake in hot oven (450° F) 12 minutes. 8 servings. The Household Searchlight - 1941 -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Sweet Milk Waffles I Keywords: Breads, Waffles, 1941 1 1/3 cups flour 1/2 tsp salt 2 tsp baking powder 1 tsp sugar 2 eggs 1/4 cup melted butter or butter substitute 1 cup sweet milk Sift flour, measure, and sift with salt and baking powder. Beat egg yolks until light and foamy. Add sugar and shortening. Mix well. Add milk alternately with sifted dry ingredients to egg mixture. Fold in stiffly beaten egg whites. Bake in hot waffle iron. 6 servings. The Household Searchlight - 1941 -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Sweet Milk Waffles II Keywords: Breads, Waffles, 1941 1 1/3 cups ready-mixed flour 2 eggs 1/4 cup melted shortening 1 cup sweet milk 1 tsp sugar Sift flour, measure, and sift. Beat egg yolks until light and foamy. Add sugar and shortening. Mix well. Add milk alternately with flour to egg mixture. Fold in stiffly beaten egg whites. Bake in hot waffle iron. 6 servings. The Household Searchlight - 1941 -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Sour Milk Waffles Keywords: Breads, Waffles, 1941 1 1/3 cups flour 1/2 tsp salt 1/2 tsp baking soda 1/4 cup melted shortening 1 cup sour milk 1 tsp sugar 2 eggs Sift flour, measure, and sift with salt and baking soda. Beat egg yolks until light and foamy. Add sugar and shortening. Mix well. Add milk alternately with sifted dry ingredients to egg mixture. Fold in stiffly beaten egg whites. Bake in hot waffle iron. 6 servings. The Household Searchlight - 1941 -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Cereal Waffles Keywords: Breads, Waffles, 1941 1 cup flour 2 tsp baking powder 4 Tbsp melted shortening 1/2 cup chopped raisins 1 cup uncooked granular cereal 1 tsp salt 1 cup milk 1 egg, well beaten 1 Tbsp sugar Sift flour, measure, and sift with sugar, salt, and baking powder. Add cereal, and combine with egg, shortening, milk, and raisins. Bake in hot waffle iron. Serve with maple sirup and butter. 6 servings. The Household Searchlight - 1941 -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Whole Wheat Waffles Keywords: Breads, Waffles, 1941 1 1/3 cups whole wheat flour 3/4 tsp salt 2 tsp baking powder 2 Tbsp sugar 1 cup milk 4 Tbsp melted shortening 2 eggs Beat egg yolks well;p add milk and shortening. Combine salt, sugar, and flour. Add to first mixture. Beat until smooth. Fold in stiffly beaten egg whites. Sift baking powder lightly over the mixture and fold in quickly. Bake in hot waffle iron. 6 servings. The Household Searchlight - 1941 -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Chocolate Waffles Keywords: Breads, Waffles, 1941 1/2 cup shortening 1 cup sugar 2 eggs 2 squares chocolate 1/4 tsp salt 1 1/2 cups cake flour 1/2 tsp vanilla 2 baking powder 1/2 cup milk Cream shortening and sugar. Add well-beaten egg yolks. Melt chocolate over hot water, and add to creamed shortening and sugar mixture. Mix thoroughly. Sift flour, measure, and sift with baking powder and salt, and add alternately with milk to chocolate mixture. Add flavoring. Fold in stiffly beaten egg whites. Bake in hot waffle iron. Serve with hot sirup, whipped cream, or ice cream. 4 servings. Mrs. Lula Larson, Washburn, ND -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Corn-Meal Waffles Keywords: Breads, Waffles, 1941 1 1/2 cups corn-meal 1/2 cup white flour 3 tsp baking powder 3/4 cup melted shortening 1 egg, well beaten 1 cup milk 1/2 tsp salt 1 Tbsp sugar Combine egg, shortening, milk, and corn-meal. Sift flour, measure, and sift with baking powder, salt, and sugar. Add to first mixture. Beat until smooth. Bake in hot waffle iron. 4 servings. Mrs. Anne Payson, Haswell, CO. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Gingerbread Waffles Keywords: Breads, Waffles, 1941 1 cup molasses 1/3 cup butter or butter substitute 1 1/2 tsp baking soda 1 egg, well beaten 2 cups cake flour 2 tsp ginger 1/2 tsp salt 1/2 cup sour milk Put butter and molasses in saucepan and heat to the boiling point. Remove from fire and beat in baking soda. Add milk and egg. Add dry ingredients which have been sifted together. Mix well. Bake in hot waffle iron. These are delicious served hot with whipped cream and a sprinkling of nutmeg. 6 waffles. Mrs. George Bates, Akron, OH. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Popovers Keywords: Breads, Misc, 1941 2 eggs, well beaten 1/2 cup milk 1/2 cup water 1 cup flour Salt Combine eggs, salt, and sifted flour. Add water slowly and beat mixture vigorously, using egg whip. Add milk, and continue beating until batter is smooth and bubbly. Pour batter into smoking hot, well-oiled gem pans. Bake in hot oven (430° F) 40-60 minutes or until light and dry. 6 servings. Florence Taft Eaton, Concord, MA. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Corn Bread Keywords: Breads, Misc, 1941 1 cup corn-meal 2 Tbsp brown sugar 3/4 tsp baking soda 2 eggs, well beaten 1 cup flour 1 tsp salt 1 tsp baking powder 1/4 cup melted shortening 1 1/2 cups sour milk Sift flour, measure, and sift with baking soda, salt, and baking powder. Mix with corn-meal. Combine shortening, sugar, and eggs. Add sour milk and combine with dry ingredients. Beat only until smooth. Fill well-oiled shallow pan 2/3 full. Bake in hot oven (435° F) 25-30 minutes. 8 servings. The Household Searchlight - 1941 -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Crackling Corn Bread Keywords: Breads, Misc, 1941 1 1/2 cups corn-meal 1/2 tsp salt 2 Tbsp flour 2 tsp sugar 1 egg, well beaten 3 tsp baking powder 1 1/4 cups milk 1 1/2 cups cracklings Add flour, corn-meal, sugar, salt, baking powder, egg, and milk. Add cracklings. Beat thoroughly. Bake in well-oiled shallow pan in hot oven (450° F) about 20 minutes, or drop by teaspoonfuls on a hot well-oiled griddle. Fry until golden brown. 6 servings. Virginia Cooper, New Orleans, LA. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Corn Bread Sticks Keywords: Breads, Misc, 1941 1 1/2 cups corn-meal 1 tsp salt 1 tsp baking powder 1 Tbsp sugar 1/2 cup flour 1 tsp baking soda 2 cups sour milk 2 eggs, well beaten 3 Tbsp melted shortening Sift flour, measure, and sift with salt, baking soda, baking powder, and sugar. Combine eggs, milk, and shortening. Add dry ingredients. Beat thoroughly. Fill well-oiled corn-stick pans 2/3 full. Bake in hot oven (425° F) 20-25 minutes. 12 servings. The Household Searchlight - 1941 -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Gingerbread Keywords: Breads, Misc, 1941 1 cup brown sugar 1 cup sour milk 3 cups flour 3/4 cup molasses 3/4 cup melted shortening 2 eggs, well beaten 1 tsp baking soda 1 tsp ginger 1 tsp cinnamon 1/4 tsp salt Combine eggs, sugar, shortening, and molasses. Sift flour, measure, and sift with baking soda, salt, and spices. Add alternately with milk to first mixture. Beat until well blended. If desired 1 cup chopped raisins may be added to batter. Pour into well-oiled pan. Bake in moderate oven (375° F) about 40-45 minutes. The loaf may be sliced in 2 layers, and marshmallows placed close together between the layers. Cut in squares and garnish with whipped cream. (Soy bean or lima bean flour may be substituted for 1 cup of the white flour.) Mrs. J. Walker, Kansas City, MO. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Nut Gingerbread Keywords: Breads, Misc, 1941 1 1/2 cups brown sugar 1/2 cup molasses 1/4 cup melted butter or butter substitute 1 egg, well beaten 1/2 tsp salt 1 1/2 Tbsp brown sugar 1 cup sweet milk 2 cups flour 1 tsp ginger 1 tsp baking soda 3 Tbsp chopped nuts Sift flour, measure, and sift with baking soda, salt, and ginger. Combine 1 1/2 cups brown sugar, molasses, butter, and eggs. Add dry ingredients alternately with milk to sugar and molasses mixture. Beat until well blended. Pour into well-oiled baking pan. Sprinkle with nuts and 1 1/2 tablespoons brown sugar. Bake in moderate oven (375° F) about 30 minutes. Bertha V. Hull, Alton, OH. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Bath Buns Keywords: Breads, Misc, 1941 2 cups flour 3 Tbsp shortening 3 tsp baking powder 1/2 tsp salt 1 Tbsp sugar 1/2 lemon rind, grated 1/4 cup sugar 1 egg, well beaten 1/2 cup seedless raisins Citron Milk Sift flour, measure, and sift with baking powder and salt. Cut in shortening. Add grated lemon rind, sugar, egg, raisins, and enough milk to make a soft dough that can be molded. Pat into sheet 1 inch thick and cut into rounds, or mold small amounts into round buns. Stick a bit of citron in the top of each. Reserve a little of the egg to brush over the top. Place on well-oiled baking sheet. Bake in hot oven (450° F) 12-15 minutes. Brush top with 1 tablespoon sugar moistened with a little cream. Serve hot. 12 servings. Florence Taft Eaton, Concord, MA. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Coffee Cake Keywords: Breads, Misc, 1941 1 cake compressed yeast (2 if time is limited) 1 1/2 cups lukewarm water 1/2 cup sugar 1 3/4 tsp salt 2 Tbsp cinnamon 1 egg, well beaten 5 cups flour 1 Tbsp grated orange peel 3/4 cup chopped raisins 1/2 cup chopped nuts 1/4 cup melted shortening Soften yeast in lukewarm water. Add 6 tablespoons of sugar, the salt, melted shortening, and egg. Add raisins, orange peel, and flour, beating thoroughly after each addition until a soft dough is formed. (The dough should be softer than for bread). Cover with a warm, damp cloth; allow to double in bulk. Work down and form in two loaves. Place in well-oiled pans. Sprinkle with chopped nuts, cinnamon, and 2 tablespoons sugar. Allow to double in bulk. Bake in hot oven (425° F) 30 minutes. 2 small loaves. The Household Searchlight - 1941 -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Cinnamon Breakfast Cake Keywords: Breads, Misc, 1941 2 cups flour 4 tsp baking powder 1/2 tsp salt 1/4 cup seedless raisins 2 Tbsp sugar 1 tsp cinnamon 4 Tbsp brown sugar 4 Tbsp shortening 1 egg, well beaten 1/2 cup milk 1 Tbsp melted butter or butter substitute Sift flour, measure, and sift with baking powder, and salt. Add brown sugar; cut in shortening with 2 spatulas. Add egg and sufficient milk to form a soft dough. Add raisins. Spread in well-oiled and floured cake tin. Pour melted butter over top of cake. Sprinkle with 2 tablespoons sugar and cinnamon. Bake in hot oven (435° F) 20-25 minutes. Mrs. Murray Nevin, Stoneboro, PA. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Breakfast Scones Keywords: Breads, 1941 2 cups flour 2 eggs, well beaten 3 tsp baking powder 2 Tbsp sugar 1 tsp salt 2 Tbsp butter or margarine Cold water Sift flour, measure, and sift with baking powder, salt, and sugar. Rub in butter with tips of fingers or cut in with 2 spatulas. Add eggs and sufficient water to make a soft dough. Turn onto lightly floured board and pat into sheet 1 inch thick. Cut into rounds or squares. Fold over double and brush with milk. Place on slightly oiled baking sheet. Dust with sugar and bake in hot oven (450 F) about 15 minutes. 8 servings. C.M. Yockey, Denver, CO. The Household Searchlight - 1941 -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Potato Scones Keywords: Breads, Misc, 1941 1 1/2 cups flour 3/4 tsp salt 1 egg, well beaten 1/4 cup shortening 4 tsp baking powder 1 cup mashed potatoes Milk Sift flour, measure, and sift with baking powder and salt. Add mashed potatoes and shortening which have been creamed together. Add well-beaten egg and sufficient milk to make a roll dough. Very little milk is necessary. Turn onto lightly floured board. Pat into sheet 1/2 inch thick, or divide dough into 3 parts, roll into rounds 1/2 inch thick, cut each of these into 4 pie-shaped sections, and bake in hot oven (450° F) 12-15 minutes. Serve hot. 8 servings. Mrs. T.M. Purdon, Santa Ana, CA. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Corn-Meal Turnovers Keywords: Breads, Misc, 1941 1 1/2 cups flour 3/4 cup corn-meal 2 Tbsp melted shortening 1 egg, well beaten 1/2 tsp salt 1/4 tsp baking soda 2 tsp baking powder 1 Tbsp sugar 1/2 cup milk Sift flour, measure, and sift with sugar, salt, baking soda, and baking powder. Add corn-meal. combine with egg, shortening, and milk. Turn onto lightly floured board. Pat into sheet 1/2 inch thick. Cut as for cookies. Brush tops with melted butter, and fold half over. Place on well-oiled baking sheet. Bake in hot oven (450° F) 10 minutes. 8 servings. Helen King, Mishawaka, IN. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Tortillas Keywords: Breads, Misc, 1941 1 cup corn-meal 3 tsp baking powder 3/4 cup milk 1/2 tsp salt 1 Tbsp shortening Pour boiling salted water over corn-meal and stir. When corn-meal is cool enough to handle, shape into thin flat cakes and cook on an un-oiled hot griddle until brown on both sides. 8 servings. Lillian Barker Smith, Memphis, TN. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Drop Dumplings Keywords: Breads, Misc, 1941 2 cups flour 3 tsp baking powder 3/4 cup milk 1/2 tsp salt 1 Tbsp shortening Sift flour, measure, and sift with baking powder and salt. Cut in shortening. Add sufficient milk to make a drop batter. Drop by spoonfuls into boiling liquid. Cover closely and cook about 10 minutes. The liquid must be kept boiling during the entire 10 minutes. Serve at once. 8 servings. The Household Searchlight - 1941 -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Timbale Cases Keywords: Breads, Misc, 1941 1/2 cup flour 1 egg 1/2 tsp cooking oil 1/2 cup milk 1/2 tsp salt 1 tsp sugar Combine slightly beaten egg, milk, sugar, salt, and cooking oil. Sift flour slowly into the mixture, beating constantly until smooth. Set aside for 1 hour or until free from bubbles. Fry on a timbale-iron which has been heated by immersing in deep, hot fat (360° F). Dip heated iron into batter. Hold iron at an angle until the bottom is covered, then lower iron into batter until 1/2 inch from top. Hold iron straight and lower into hot fat (360° F). Cook until case is crisp and brown. Remove from fat; slip case from iron. Drain on crumpled, absorbent paper. If batter slips from iron back into bowl the iron is not hot enough. If case slips from iron into fat, the fat is too hot. The Household Searchlight - 1941 -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Apple Rolls Keywords: Breads, Misc, 1941 2 cups flour 4 tsp baking powder 3/4 cup milk 4 cups pared, sliced apples 1/4 cup brown sugar 1/2 tsp salt 1/4 cup shortening 2 Tbsp melted butter or butter substitute 1 tsp cinnamon 1 cup brown sugar Sift flour, measure, and sift with baking powder and salt. Cut in shortening with 2 spatulas. Add milk, Mix quickly and lightly. Turn onto lightly floured board. Roll in oblong sheet 1/4 inch thick. Brush with melted butter. Cover with apples. Sprinkle with 1 cup sugar and the cinnamon which have been mixed. Roll like a jelly roll. Cut in slices 1 1/2 inches thick. Sprinkle 1/4 cup brown sugar over bottom of well-oiled pan. Place rolls, cut down, in pan. Bake in hot oven (425° F) about 40 minutes. 8 servings. Anna D. Larsen, Alpha, MN. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Peanut Butter Bread Keywords: Breads, 1941 2 cups flour 1/2 cup sugar 4 tsp baking powder 1 cup milk 1 tsp salt 2/3 cup peanut butter Sift flour, measure, and sift with baking powder and salt. Add peanut butter and sugar, working peanut butter into dry ingredients with tips of fingers. Add milk. Mix lightly but thoroughly. Pour into well oiled baking pan. Bake in hot oven (420 F) about 30-35 minutes. Makes 1 small loaf. Jessie Morgan, Hinckley, MN. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Orange Bread Keywords: Breads, Misc, 1941 2 large oranges 1/2 cup sugar 1/3 cup boiling water 4 tsp baking powder 1 egg, well beaten 1 cup milk 3 cups flour 1/2 tsp salt Peel oranges. Cut rind in narrow strips. Cover rind with hot water. Boil until tender. Drain. Add sugar and 1/3 cup boiling water. Boil 20 minutes, stirring constantly. Remove from fire. Stir until cool. Add egg and milk. Sift flour, measure, and sift with baking powder and salt. Add to orange mixture. Mix thoroughly. Pour into well-oiled loaf pan. Let rise 20 minutes. Bake in hot oven (425° F) about 1 hour. 1 loaf. Mrs. John Perrenoud, Humboldt, KS. -End Recipe Export-