Nut Bread. 116 cups white flour, 3 cups graham flour, 1 cup sugar, 1 cup chopped nut. meats, 2 cups sweet milk, 1 egg, 1 tea- spoon salt, 4 rounding teaspoons baking powder. Bake 14 or 34, of an hour in two loaves. MRS. WICKHAM. Nut Bread. 2 cups white flour, 2 cups graham flour 1 egg, i teaspoon salt, 1 cup English walnuts, 1 cup seedless raisins, 114 cups sweet milk, 1 cup molasses, 4 teaspoons baking powder. Sift flour, add salt, baking powder and egg well beaten, molasses and milk, mix well and turn into buttered tin; allow to raise for twenty minutes and bake slowly for one hour. MRS. F. R. SLOPANSKEY, Helper. Graham Nut Bread. 11% cups flour, 2 cups graham flour, 14 cup meal, 14 cup brown sugar, 2 teaspoons baking powder, 1 tea- spoon soda, 1 teaspoon salt, 14 cup chopped walnuts, 1 cup seedless raisins, 4 cup molasses, 2 cups sour milk or buttermilk, mix dry ingredients, add remainder of materials in order named, put into “two small greased bread pans, allow to stand 15 or 20 minutes. Bake 40 minutes in moderate oven. Rte MRS. CLYDE VAUGHT. 4 CARBON COUNTY COOK BOOK Raisin Nut Bread. .. 4 level cups flour, 1 cup nuts, 1 cup seed- jess raisins, 2 teaspoons baking powder, 1 cup sugar, 2 cups milk, 1 egg, 14, teaspoon cinamon, 1 teaspoon salt✪ Raisin Nut Bread. Mix flour, salt, sugar, cinamon, baking powder together dry. Add egg, milk, raisins and nuts. Raise in loaf tins 20 minutes. Bake 45 minutes in mod- erate oven. MRS. FRANK. T. GARDNER. French Rolls, Raised. 2 cups sweet milk, 34, cup butter and lard mixed, 14 cup yeast or 14 cake yeast dissolved in 14 cup wa- ter, 1 teaspoon salt, flour enough to make a stiff dough. Let rise over night. In morning add 2 well beaten eggs✪ French Rolls, Raised, knead and let rise again. Make into balls the size of an egg, then roll each one be- tween the hands to make a long roll (about 3 inches long). Place close together in even rows in well buttered pan. Cover and let rise again. Bake ina quick oven to a delicate brown. Glaze with sweet milk before baking. MRS. BERT BUNNEL. Beaten Biscuits. Rub 1 tablespoon lard into 3 pints flour which has been sifted with 1 teaspoon salt. Add enough water to make a stifff dough✪ Beaten Biscuits. Work on board till soft and pliable and dough blisters. Then beat steadily for 10 minutes with flatiron. Break off small pieces of dough, shape in hands and pierce with 4 prong- ed fork. Bake in hot oven 20 minutes. MRS. L. H. DOYLE Twin Biscuits. 1 cup sifted flour, 2 teaspoons baking powder, 2 teaspoons sugar, 4 teaspoon salt, 1 tablespoon fat. Sift to- gether dry ingredients. Work in fat with tips of fingers. Add enough milk or water to make a soft dough✪ Twin Biscuits. Mix very little. Roll very thin. Cover with soft butter and place two biscuits together with butter between. MARGARET M. PARMLEY Ginger Bread. 1 cup sugar, 1 cup cooking molasses, 14 cup butter or lard, 1 egg, 1 cup boiling water, 1 teaspoon soda, 2 tea- spoons ginger, 2 cups flour✪ Ginger Bread or enough to make a thin batter. Put molasses and soda in bowl and pour in boiling water. Stir a few minutes, add other ingredients. Bake in a slow oven until done. [ae MRS. ©. H! ARCHER. Johnny Cake. 1 egg, 14 cup molasses, pinch of salt,.3 table- spoons butter, 1 level teaspoon soda in hot water, 1 cup sour milk, 1 cup flour, 14 teaspoon baking powder, 114, cups yellow cornmeal. Sift flour, meal, baking powder and salt together. Beat egg and molasses and add flour and milk alternately. Add the butter melt- ed. Bake in rather hot oven thirty minutes. : MRS. FITZGERALD. Plain Hot Cakes. 1 cup flour, 2 teaspoons baking powder, 1 egg, pinch of salt, milk to make thin batter. Sift flour, salt and baking powder together. Add to beaten egg. Bake on hot griddle. : MRS. MARY BEAN CARBON COUNTY COOK BOOK 5) ✪ Johnny Cake

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Nut Bread. 116 cups white flour, 3 cups graham flour, 1 cup sugar, 1 cup chopped nut. meats, 2 cups sweet milk, 1 egg, 1 tea- spoon salt, 4 rounding teaspoons baking powder. Bake 14 or 34, of an hour in two loaves. MRS. WICKHAM. Nut Bread. 2 cups white flour, 2 cups graham flour 1 egg, i teaspoon salt, 1 cup English walnuts, 1 cup seedless raisins, 114 cups sweet milk, 1 cup molasses, 4 teaspoons baking powder. Sift flour, add salt, baking powder and egg well beaten, molasses and milk, mix well and turn into buttered tin; allow to raise for twenty minutes and bake slowly for one hour. MRS. F. R. SLOPANSKEY, Helper. Graham Nut Bread. 11% cups flour, 2 cups graham flour, 14 cup meal, 14 cup brown sugar, 2 teaspoons baking powder, 1 tea- spoon soda, 1 teaspoon salt, 14 cup chopped walnuts, 1 cup seedless raisins, 4 cup molasses, 2 cups sour milk or buttermilk, mix dry ingredients, add remainder of materials in order named, put into “two small greased bread pans, allow to stand 15 or 20 minutes. Bake 40 minutes in moderate oven. Rte MRS. CLYDE VAUGHT. 4 CARBON COUNTY COOK BOOK Raisin Nut Bread. .. 4 level cups flour, 1 cup nuts, 1 cup seed- jess raisins, 2 teaspoons baking powder, 1 cup sugar, 2 cups milk, 1 egg, 14, teaspoon cinamon, 1 teaspoon salt. Mix flour, salt, sugar, cinamon, baking powder together dry. Add egg, milk, raisins and nuts. Raise in loaf tins 20 minutes. Bake 45 minutes in mod- erate oven. MRS. FRANK. T. GARDNER. French Rolls, Raised. 2 cups sweet milk, 34, cup butter and lard mixed, 14 cup yeast or 14 cake yeast dissolved in 14 cup wa- ter, 1 teaspoon salt, flour enough to make a stiff dough. Let rise over night. In morning add 2 well beaten eggs, knead and let rise again. Make into balls the size of an egg, then roll each one be- tween the hands to make a long roll (about 3 inches long). Place close together in even rows in well buttered pan. Cover and let rise again. Bake ina quick oven to a delicate brown. Glaze with sweet milk before baking. MRS. BERT BUNNEL. Beaten Biscuits. Rub 1 tablespoon lard into 3 pints flour which has been sifted with 1 teaspoon salt. Add enough water to make a stifff dough. Work on board till soft and pliable and dough blisters. Then beat steadily for 10 minutes with flatiron. Break off small pieces of dough, shape in hands and pierce with 4 prong- ed fork. Bake in hot oven 20 minutes. MRS. L. H. DOYLE Twin Biscuits. 1 cup sifted flour, 2 teaspoons baking powder, 2 teaspoons sugar, 4 teaspoon salt, 1 tablespoon fat. Sift to- gether dry ingredients. Work in fat with tips of fingers. Add enough milk or water to make a soft dough. Mix very little. Roll very thin. Cover with soft butter and place two biscuits together with butter between. MARGARET M. PARMLEY Ginger Bread. 1 cup sugar, 1 cup cooking molasses, 14 cup butter or lard, 1 egg, 1 cup boiling water, 1 teaspoon soda, 2 tea- spoons ginger, 2 cups flour or enough to make a thin batter. Put molasses and soda in bowl and pour in boiling water. Stir a few minutes, add other ingredients. Bake in a slow oven until done. [ae MRS. ©. H! ARCHER. Johnny Cake. 1 egg, 14 cup molasses, pinch of salt,.3 table- spoons butter, 1 level teaspoon soda in hot water, 1 cup sour milk, 1 cup flour, 14 teaspoon baking powder, 114, cups yellow cornmeal. Sift flour, meal, baking powder and salt together. Beat egg and molasses and add flour and milk alternately. Add the butter melt- ed. Bake in rather hot oven thirty minutes. : MRS. FITZGERALD. Plain Hot Cakes. 1 cup flour, 2 teaspoons baking powder, 1 egg, pinch of salt, milk to make thin batter. Sift flour, salt and baking powder together. Add to beaten egg. Bake on hot griddle. : MRS. MARY BEAN CARBON COUNTY COOK BOOK 5)

The Carbon County cook book