Personal recipes

Let rise 3 hours, Bake 15 minutes at 400 degrees. Myrtle Fry HOT ROLLS IN ONE HOUR 3/4 c. Darigold top milk 1 pkg. quick acting yeast 1 egg 2 1/2 c. biscuit-mix Scald milk; cool until lukewarm; dissolve yeast in the warm milk; stir in egg, add to biscuit mix; beat well, but quickly until ball of soft dough is formed. Turn onto lightly floured, cloth covered board. Knead gently 1/2 minute. Roll out into circle 1/8 inch thick. Cut into desired shapes for rolls. Place on greased baking sheet. Let rise in warm place until double. Bake in moderately hot oven about 15 minutes, Frances Bramwell GRAPE-NUT BREAD Sift together: Sift together: 4 c. flour 3/4 tsp. salt 7/8 c. Sugar (1 cup minus 3 tsp. baking powder 2 Tbsp. ) 1 tsp. soda Soak: (for 20 minutes) 1 c. Grape-Nuts 2c. Darigold buttermilk 2 Tbsp. melted shortening Beat 2 eggs slightly, add Grape-Nuts mixture then flour mixture. Bake in two greased loaf pans 45 minutes at 350 -24- Bremerton, Wash. MANETTE RADIO PATRONIZE ADV ERTIES ED MERCHANTS PATRONIZE MERCHANTS ADVERTISED TN. OT DS 38 Oa wy ee GRAPE-NUT BREAD (Continued) degrees for metal pans; 325 degrees for Pyrex. Edith Johnson SPOON BREAD Scald 1 c. Darigold milk and stir in: 3 Tbsp. sugar 1 Tbsp. salt 1 1/2 Tbsp. shortening Cool to lukewarm. Measure in a bowl: 1 c. warm water 2 yeast cakes (Fleischmann's active dry or compressed) Stir until dissolved. Add the above milk mixture and 4 1/2 cups sifted enriched flour. Stir and blend well. Cover and let rise about 40 minutes (double in bulk). Stir down. Beat vigorously 1/2 minute; turn into greased baking pans. Let rise 1/2 - hour or double in bulk. Bake l hour. (2 loaves). Lena Tierney WHOLE WHEAT BREAD 2c. Darigold milk, scalded 5 c. (level) whole wheat flour and cooled to lukewarm 3 Tbsp. shortening 1 pkg. dry yeast soaked in 3 Tbsp. honey 1/4 c. warm water with 1 2 tsp. salt tsp. sugar Knead and let rise until double. Knead down twice thoroughly each time. Knead once more and throw dough hard into bowl two or three times. Let rise and put into pans. Let rise and bake 1 hour at 350 degrees. Makes 1 large or 2 small loaves. Myrtle Fry PINEAPPLE NUT BREAD 2 c. sifted all purpose flour 1/2 c. sugar -25- Bremerton, Wash. PINEAPPLE NUT BREAD (Continued) 1 tsp. baking powder 1 egg, beaten 1/2 tsp. salt 1 tsp. vanilla 1c. raisins 2 Tbsp. melted shortening 1 tsp. baking soda Ic. "Crisp Cut" crushed 1/2 c. walnuts, chopped pineapple, not drained Sift flour, sugar, baking powder and salt into mixing bowl. Add raisins and nuts. Combine egg, vanilla and shortening; add to mixture. Dissolve soda in pineapple and add; stir until blended. Pour into greased loaf pan. Bake in 350 degree oven 1 hour. Maybelle Hepworth LAST MINUTE ROLLS is 1 1/4 c. Darigold milk Scald and add: 21/2 Tbsp. sugar ' 1/4 c. shortening 1 1/2 tsp. salt Cool to lukewarm. 2 cakes Fleischmann's 1/4 c. warm water yeast Put yeast into warm water - stir until dissolved. Add lukewarm milk mixture with other ingredients in a large mixing bowl. Stir in 3 1/4 cups sifted all purpose flour. Stir only enough to dampen flour. Fill greased muffin pans half full. Cover and let rise in warm room until double in bulk - about 35 minutes, Bake in hot oven, 425 degrees, about 20 minutes, Mamie Nelson WASHINGTON PIE lc. sugar 1/2 tsp. ginger 1 egg 1 tsp. cinnamon 1/2 tsp. baking powder 1/2 c. Darigold milk 2 Tbsp. Darigold butter | Mix all together and bake in an uncooked pie shell. Heat same as for custard. Add Darigold whipped cream topping when cold. Alta Larson -26- Bremerton, Wash.