The international cook book

3 teaspoons salt 4 tablespoons melted shortening 1 egg 2 cups milk 2 teaspoons soda (dissolved i cup raisins in >2 cup warm water) J/^ cup walnut meats Sift dry ingredients together. Add liquid ingredients. Mix well. Put into bread tins. Will make three small loaves. Bake an hour and a quarter in moderate oven (350° F.). Shredded Wheat Bread 2 shredded wheat biscuits i tablespoon shortening I cup boiling water K yeast cake yi cup molasses i cup milk yi, tablespoon salt Flour Put the crushed shredded wheat bisouts into a bowl with the boning water, molasses, salt, and shortening. Let cool. Add the half yeast cake, the milk, and flour enough to make stiff sponge (five cups). Put into greased bowl in warm place and let rise until double in bulk. Toss on floured board. Knead thoroughly. Shape into loaves. Put into greased bread tins and set in warm place until light. Bake one hour in hot oven (400° F.). Graham Nut Bread 2>^ cups sour milk i cup nut meats I teaspoon salt i cup flour 3 cups graham flour 3^ cup sugar I teaspoon soda Mix dry ingredients. Add sour milk to dry ingredients. Beat well. Add nut meats, cut small. Put into greased bread tins. Bake in moderate oven from fifty to sixty minutes (350° F.). Raisins may be used in place of nuts. RECIPES 85 Nut Bread, No. 1 4 cups flour I teaspoon salt yi cup melted shortening i cup chopped nuts ]^ cup sugar 5 teaspoons baking powder 2 eggs 2 cups milk Beat eggs. Add milk. Mix dry ingredients. Add nuts to dry ingredients. Combine liquid and dr\- ingredients. Put into well-greased bread tins. Allow to stand twenty minutes. Bake in moderate oven (350° F.). Nut Bread, No. 2 4 cups flour I egg 1/2 cup sugar 8 teaspoons baking powder I cup milk I cup chopped nuts I teaspoon salt y^ cup chopped dates Mix dry ingredients. Beat egg and milk. Add to dry ingredi- ents. Add nuts and dates. MLx to smooth dough. Put in greased pans and let stand twenty minutes. Bake one hour in slow oven (325°-350° F.). Whole Wheat Nut Bread 3 cups whole wheat flovur i egg 1 cup sugar i cup nut meats 4 teaspoons baking powder i cup flour 2 cups milk I teaspoon salt Beat egg, add milk. Add all ingredients to egg and milk mixture. Stir smooth. Put in pans and let stand twenty minutes. Bake forty-five minutes in moderate oven (350° F.). One cup dates, cut small, or raisins, may be added if desired. Quick Graham Nut Bread 2 cups flour I cup nuts 4 teaspoons baking powder 2 cups graham flour I teaspoon salt i cup sugar I egg 2 cups milk Mix dry ingredients. Gradually add the milk, then the well- beaten eggs, and mix thoroughly. Dredge the nuts in flour and 86 THE INTERNATIONAL COOK BOOK add to the above mixture. Pour into well-greased loaf pan. Let stand twenty minutes and bake one hour in moderate oven . (350° F.). Quick Nut Bread 2 eggs I cup sugar I cup milk 1/2 teaspoon salt I cup chopped nuts 3 J!/^ cups flour 4 teaspoons baking powder Beat eggs and sugar until light. Add nulk, salt, and nuts and mix well. Add melted shortening. Sift flour and baking powder together. Stir into first mixture. Fill bread pans half full of mixture and let stand twenty minutes. Bake for sixty minutes in moderate oven (350° F.). Graham Nut Bread with Molasses