Quaker recipes

ROLLS SUPREME 2 cup shortening 1 package yeast 2 heaping tablespoons sugar 1% cup warm water Ya cup hot water poured over 1 teaspoon salt shortening and sugar; stir 1 teaspoon baking powder 1 egg 14 teaspoon soda 342 cups flour Mix shortening and sugar with hot water. Dissolve yeast in 4% cup warm water and mix with egg, then mix all together. Sift in flour, salt, baking powder, and soda. Mix well. Cover with cloth and set in refrigerator until ready to use. Remove from refrigerator, make into rolls and let rise until double in bulk. Bake in hot oven. SOFT GRAHAM BREAD 142 cups warm water VY yeast cake 2 tablespoons molasses Y4 cup warm water 2 teaspoons salt 14% cups white flour 2 tablespoons fat 3 cups graham flour Mix liquids, salt, and fat, and dissolve yeast in the water. Add white flour and then enough graham flour.to make a stiff batter. Beat until thoroughly mixed. Let rise until very light, beat again, and pour into a greased pan. Let rise and bake in moderate oven. BANANA BREAD 12 cup shortening & 1 stick butter 1 cup sugar 2 eggs 142 cups ripe banana pulp 2 cups flour 1 teaspoon soda 14 cup chopped nuts Pinch of salt Mix ingredients in order given and bake in greased pan at 350° for one hour. This bread can be wrapped and frozen for future use for the lunch box or party sandwiches, using a cream spread. , NUT BREAD 4 cups flour 1 teaspoon salt 1 cup sugar 4 teaspoons baking powder 1 cup milk 1 cup chopped nuts 1 egg Y2 cup raisins Mix well together and then with 2 cup flour knead mixture into a soft dough. Form into two loaves, put into buttered pans, brush tops with butter and let stand in warm room 20 minutes. Bake in a moderate oven. CRISP WAFFLES (Extra light and crisp) 2 cups flour 2 teaspoons baking powder 2 cups milk 1 teaspoon salt 1 stick butter or margarine 2 eggs (separated) Mix flour, baking powder and salt. Add milk, then melted butter. Mix in beaten yolks. Fold in beaten whites. JEANETTE WILSON (Mrs. Clark) Cakes FAILURES AND THEIR CAUSES A heavy product or the falling of a cake may be due to: Too slow an oven; too much sugar or fat or both; too little flour; moving the cake in the oven or jarring it before it is set. A coarse-grained product may be due to: Too slow an oven; too much baking powder; careless mixing of ingredients. Bready appearance and cracks on top may be due to: Too much flour; too hot an oven at first. Uneven rising of the product may be due to: Cake being placed near one side of the oven; oven being too hot on one side; too much flour. Rough edges may be due to: Too much sugar; too much shortening; too little flour. APPLE SAUCE CAKE 1 cup brown sugar 1 egg Y% cup butter 2 teaspoons soda 14% cups apple sauce 12 teaspoon vanilla 1 cup raisins ¥2 teaspoon each cloves, 44 cup nuts cinnamon and allspice 2 cups flour Cream butter and sugar. Add beaten egg and apple sauce. Dust raisins with flour and add. Add flavorings sifted with flour and soda. Add vanilla. Makes three layers or can be baked in loaf pan. Bake at 450 degrees for 15 minutes. For filling make a hard sauce and put on cake when it is cold. ARTA BARKER (Mrs. J. C.) APPLE SAUCE CAKE 1 cup butter 3 cups flour 3 eggs 2 teaspoons soda 2 cups brown sugar Y2 teaspoon cinnamon 2 cups apples, dried 14 teaspoon allspice 1 lb. raisins 14 teaspoon cloves 1 cup chopped nuts 12 teaspoon nutmeg Cream butter and sugar, add beaten eggs, sift together flour, soda, cinnamon, allspice, cloves and nutmeg, add dry ingredients, then apples. Add nuts and raisins and blend all ingredients well. Pour into buttered pans and bake 1 hour at 350 degrees.