Jeanette Hand Sherman (Psi Phi). Nut Bread 2 cups graham flour✪ Graham Bread Yi cup sugar 2 cups white flour 2 cups sweet milk % cup EngUsh walnuts 1 egg 4 rounded teaspoons baking powder Sift flour and baking powder. Cream egg and sugar. Add milk, then flour and stir well, then add nuts. Bake about one hour. Gertrude Darrow Chubb (Lambda). Nut and Date Brown Bread Y2 cup brown sugar 2 cups wliite flour Y2 cup corn syrup or molasses 2 cups graham flour 2 cups sweet milk 1 teaspoon baking powder 1 teaspoon soda dissolved in Y cup luke warm water 1 pound dates, cut in thin strips \„ i 1 cup walnuts, broken coarsely / Mix in order given and bake in slow oven one and one-half hours. Two burners turned on for first fifteen minutes and one burner turned low for remaining time. Grace Ware Chambers (Lambda). BREADS 121 Oatmeal Bread Put one cup rolled oats in two cups boiling water. Add one tablespoon butter. When lukewarm, add six cups white flour, one-third cup molasses, pinch of soda, one yeast cake, soaked in a little warm water. Let rise over night. In the morning knead and put in tins. Let rise and bake slowly. Bertha Wilson Carter (Rho). Peanut Butter Bread 2 eggs Yi teaspoon salt 2 cups white flour✪ Nut and Date Brown Bread 3^ cup sugar 1 cup sweet milk 2 teaspoons baking powder 1 cup peanut butter Rub dry ingredients together except flour, which is added last. Eggs beaten light. Bake thirty minutes in moderate oven. Makes one loaf. Blanche Garten (Kappa). Pettijohn's Bread Shake a little salt in a quart of warm water, add one yeast cake and one-half package Pettijohn flour. Let it rise. Add one egg, butter the size of an egg, one-half cup sugar, one-half cup walnuts, and white flour enough to stiffen. Elaine Shields (Xi). English Raisin Bread 2 cups flour Y2 cup currants 4 teaspoons baldng powder dash of grated nutmeg 2 tablespoons shortening 1 egg Y2 cup sugar Yi cup milk 4 cup raisms Mix dry ingredients, cut the shortening into this. Add fruit. Beat whole egg and add milk to it. Combine the two mixtures as in baking powder biscuit. Put in greased pan and bake in a medium oven from forty to forty-five minutes. Olive M. Brink (Sigma). 122 DELTA GAMMA COOK BOOK Old Fashioned Raisin Bread 1 cup milk, scalded and cooled 1 cup luke warm water 2 tablespoons shortening 1 compressed yeast cake 1 teaspoon salt ^ cup sugar 13^ cup seedless raisins Make a sponge of water, milk, lard or butter, yeast, sugar, salt, and two cups of flour✪ Old Fashioned Raisin Bread. Beat until smooth. Cover and set to rise in warm place until light. When well raised add raisins and remaining flour or enough to make moderately soft dough. Knead lightly, place in well greased bowl, cover and let rise until double its bulk. Form into loaves, half fill well greased pans, cover and let rise five minutes. Grace Ware Chambers (Lambda). Snickerdoodle 14, cup butter and lard 1 cup sugar 23^ cups flour 1 egg a little salt 1 cup milk }/2 cup currants 2 teaspoons baking powder✪ Snickerdoodle Before baldng sprinkle with cinnamon and sugar. Bake twenty minutes. Contributed. Southern Corn Meal Spoon Bread ✪ Southern Corn Meal Spoon Bread

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Jeanette Hand Sherman (Psi Phi). Nut Bread 2 cups graham flour Yi cup sugar 2 cups white flour 2 cups sweet milk % cup EngUsh walnuts 1 egg 4 rounded teaspoons baking powder Sift flour and baking powder. Cream egg and sugar. Add milk, then flour and stir well, then add nuts. Bake about one hour. Gertrude Darrow Chubb (Lambda). Nut and Date Brown Bread Y2 cup brown sugar 2 cups wliite flour Y2 cup corn syrup or molasses 2 cups graham flour 2 cups sweet milk 1 teaspoon baking powder 1 teaspoon soda dissolved in Y cup luke warm water 1 pound dates, cut in thin strips \„ i 1 cup walnuts, broken coarsely / Mix in order given and bake in slow oven one and one-half hours. Two burners turned on for first fifteen minutes and one burner turned low for remaining time. Grace Ware Chambers (Lambda). BREADS 121 Oatmeal Bread Put one cup rolled oats in two cups boiling water. Add one tablespoon butter. When lukewarm, add six cups white flour, one-third cup molasses, pinch of soda, one yeast cake, soaked in a little warm water. Let rise over night. In the morning knead and put in tins. Let rise and bake slowly. Bertha Wilson Carter (Rho). Peanut Butter Bread 2 eggs Yi teaspoon salt 2 cups white flour 3^ cup sugar 1 cup sweet milk 2 teaspoons baking powder 1 cup peanut butter Rub dry ingredients together except flour, which is added last. Eggs beaten light. Bake thirty minutes in moderate oven. Makes one loaf. Blanche Garten (Kappa). Pettijohn's Bread Shake a little salt in a quart of warm water, add one yeast cake and one-half package Pettijohn flour. Let it rise. Add one egg, butter the size of an egg, one-half cup sugar, one-half cup walnuts, and white flour enough to stiffen. Elaine Shields (Xi). English Raisin Bread 2 cups flour Y2 cup currants 4 teaspoons baldng powder dash of grated nutmeg 2 tablespoons shortening 1 egg Y2 cup sugar Yi cup milk 4 cup raisms Mix dry ingredients, cut the shortening into this. Add fruit. Beat whole egg and add milk to it. Combine the two mixtures as in baking powder biscuit. Put in greased pan and bake in a medium oven from forty to forty-five minutes. Olive M. Brink (Sigma). 122 DELTA GAMMA COOK BOOK Old Fashioned Raisin Bread 1 cup milk, scalded and cooled 1 cup luke warm water 2 tablespoons shortening 1 compressed yeast cake 1 teaspoon salt ^ cup sugar 13^ cup seedless raisins Make a sponge of water, milk, lard or butter, yeast, sugar, salt, and two cups of flour. Beat until smooth. Cover and set to rise in warm place until light. When well raised add raisins and remaining flour or enough to make moderately soft dough. Knead lightly, place in well greased bowl, cover and let rise until double its bulk. Form into loaves, half fill well greased pans, cover and let rise five minutes. Grace Ware Chambers (Lambda). Snickerdoodle 14, cup butter and lard 1 cup sugar 23^ cups flour 1 egg a little salt 1 cup milk }/2 cup currants 2 teaspoons baking powder Before baldng sprinkle with cinnamon and sugar. Bake twenty minutes. Contributed. Southern Corn Meal Spoon Bread

Delta Gamma cook book