Nut Bread. 4 cups whole wheat flour, 4 teaspoons baking powder, 1 teaspoon salt, 14 cup granulated sugar, 2 cups milk, 1 cup walnuts broken (not chopped)✪ Nut Bread. Sift together the dry ingred- jents, add milk slowly and then the nuts. Cook 35 minutes in.a moderate oven. MRS. PAULINE PACE, MARY RUSSELL, Cameron. Peanut Butter Bread. 2 cups flour, 2 rounded teaspoonfuls baking powder, 1 teaspoon salt, 1 cup peanut butter, 1 cup milk, 4 cup sugar, 2 eggs✪ Peanut Butter Bread. Sift flour, baking powder and salt, add pea- nut butter and sugar and mix. Beat eggs and milk together, add to flour and mix well. Put in greased loaf pan and bake in moder- ate oven 30 to 35 minutes. MRS. CLEVELAND. Biscuits. 1 quart flour, 2 heaping teaspoons baking powder, © 1 teaspoon salt, 2 tablespoons lard or two-thirds pint cream, milk to make soft dough✪ Biscuits. Sift flour, salt and baking powder together twice; add lard, mix well in the dry flour. Then add milk enough to make soft dough. Rub over top with melted butter. Bake in — quick oven. MRS. WINIFRED CALLAHAN. Buns. 1 egg, 1 cup sugar, 1 cup raisins, 1 cup milk, 114 cups butter or lard, 14 teaspoon salt, 1 cup good yeast, 1 teaspoon nut- meg or cinnamon, flour to make thick batter✪ Buns. Break egg in cup, fill with milk, add to other ingredients, butter melted. Let batter — raise, then knead with flour until like bread dough. Let raise again then mold or cut with biscuit cutter. Let raise again, sprinkle top with sugar and cinnamon and then bake in moderate oven. Ss MRS. WALTER CHRISTENSEN, ~ CARBON COUNTY COOK BOOK < Coffee Rolls. 2 cups flour, 2 tablespoons shortening, 2 table- spoons baking powder, little salt. Mix and-sift flour, salt and bak- ing powder. Add shortening and mix in thoroughly with a fork. Add milk until dough is stiff enough to roll, cut in strips and fry like doughnuts. ! MRS, C. H. STEVENSON. Cinnamon Buns. 1 pint milk scalded and cooled, 1 cake of Fleischmann’s yeast dissolved in the milk, 14, pound melted fat, 2 tablespoons sugar, 2 eggs well beaten. Mix well together and add sufficient flour to make a soft dough. Knead lightly, adding cin- namon to taste. Put in warm place. When light roll into a sheet, spread with butter, dust with sugar and currants. Make into a long roll and cut. Stand in a well greased pan and let raise until very light. Bake in a moderate oven three-quarters of an hour. MRS. WM. BENNETT, Sunnyside. Bread. 214 sieves of flour, 1 good teaspoon salt. Mix. Make hole in center of flour, take 1 pint good yeast, 34 quart of luke warm water with one tablespoon of lard melted into it✪ Bread. Make a thin batter with part of flour and let raise for two hours, then mix into a nice dough, using what flour is needed. Let raise again and make into loaves. Bake 114 hours. This will make six medium sized loaves. MRS. W. F. OLSON. Brown Bread. 38 cups graham flour, 114 cups white flour, 3 teaspoons baking powder, 1 teaspoon salt, 1 teaspoon soda dissolv- ed in 2 tablespoons of boiling water, 1 cup molasses, 134, cups milk. Mix as follows: Mix and sift dry ingredients except the soda, put molasses in bowl and add to it alternately milk and dry ingred- ients; add the soda dissolved in the boiling water last, then add one cupful each of nuts and dates chopped or raisins may be flour- ed and adde✪ Brown Breadd. Bake 45 minutes in moderate oven. Mold in two loaves. MRS. THOMAS FOUTS. Cinnamon Rolls. 1 cup milk, 2 cups sugar, 1 cup butter, 3 well _ peaten eggs, 3 teaspoons baking powder, flour enough to roll. Roll thin, then sprinkle thickly with cinnamon and roll like jelly cake. . Cut slices from roll and place apart in baking pan. Sprinkle with sugar and bake. : MRS. W. H. LEITER, -Cameron. ✪ Cinnamon Rolls

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Nut Bread. 4 cups whole wheat flour, 4 teaspoons baking powder, 1 teaspoon salt, 14 cup granulated sugar, 2 cups milk, 1 cup walnuts broken (not chopped). Sift together the dry ingred- jents, add milk slowly and then the nuts. Cook 35 minutes in.a moderate oven. MRS. PAULINE PACE, MARY RUSSELL, Cameron. Peanut Butter Bread. 2 cups flour, 2 rounded teaspoonfuls baking powder, 1 teaspoon salt, 1 cup peanut butter, 1 cup milk, 4 cup sugar, 2 eggs. Sift flour, baking powder and salt, add pea- nut butter and sugar and mix. Beat eggs and milk together, add to flour and mix well. Put in greased loaf pan and bake in moder- ate oven 30 to 35 minutes. MRS. CLEVELAND. Biscuits. 1 quart flour, 2 heaping teaspoons baking powder, © 1 teaspoon salt, 2 tablespoons lard or two-thirds pint cream, milk to make soft dough. Sift flour, salt and baking powder together twice; add lard, mix well in the dry flour. Then add milk enough to make soft dough. Rub over top with melted butter. Bake in — quick oven. MRS. WINIFRED CALLAHAN. Buns. 1 egg, 1 cup sugar, 1 cup raisins, 1 cup milk, 114 cups butter or lard, 14 teaspoon salt, 1 cup good yeast, 1 teaspoon nut- meg or cinnamon, flour to make thick batter. Break egg in cup, fill with milk, add to other ingredients, butter melted. Let batter — raise, then knead with flour until like bread dough. Let raise again then mold or cut with biscuit cutter. Let raise again, sprinkle top with sugar and cinnamon and then bake in moderate oven. Ss MRS. WALTER CHRISTENSEN, ~ CARBON COUNTY COOK BOOK < Coffee Rolls. 2 cups flour, 2 tablespoons shortening, 2 table- spoons baking powder, little salt. Mix and-sift flour, salt and bak- ing powder. Add shortening and mix in thoroughly with a fork. Add milk until dough is stiff enough to roll, cut in strips and fry like doughnuts. ! MRS, C. H. STEVENSON. Cinnamon Buns. 1 pint milk scalded and cooled, 1 cake of Fleischmann’s yeast dissolved in the milk, 14, pound melted fat, 2 tablespoons sugar, 2 eggs well beaten. Mix well together and add sufficient flour to make a soft dough. Knead lightly, adding cin- namon to taste. Put in warm place. When light roll into a sheet, spread with butter, dust with sugar and currants. Make into a long roll and cut. Stand in a well greased pan and let raise until very light. Bake in a moderate oven three-quarters of an hour. MRS. WM. BENNETT, Sunnyside. Bread. 214 sieves of flour, 1 good teaspoon salt. Mix. Make hole in center of flour, take 1 pint good yeast, 34 quart of luke warm water with one tablespoon of lard melted into it. Make a thin batter with part of flour and let raise for two hours, then mix into a nice dough, using what flour is needed. Let raise again and make into loaves. Bake 114 hours. This will make six medium sized loaves. MRS. W. F. OLSON. Brown Bread. 38 cups graham flour, 114 cups white flour, 3 teaspoons baking powder, 1 teaspoon salt, 1 teaspoon soda dissolv- ed in 2 tablespoons of boiling water, 1 cup molasses, 134, cups milk. Mix as follows: Mix and sift dry ingredients except the soda, put molasses in bowl and add to it alternately milk and dry ingred- ients; add the soda dissolved in the boiling water last, then add one cupful each of nuts and dates chopped or raisins may be flour- ed and added. Bake 45 minutes in moderate oven. Mold in two loaves. MRS. THOMAS FOUTS. Cinnamon Rolls. 1 cup milk, 2 cups sugar, 1 cup butter, 3 well _ peaten eggs, 3 teaspoons baking powder, flour enough to roll. Roll thin, then sprinkle thickly with cinnamon and roll like jelly cake. . Cut slices from roll and place apart in baking pan. Sprinkle with sugar and bake. : MRS. W. H. LEITER, -Cameron.

The Carbon County cook book