Recipes from our hearth

Measure and sift together flour, soda, and salt, cream margarine, add sugar. Cream butter and sugar together, add eggs and vanilla and stir in mashed bana- nas. Fold in dry ingredients and nuts, 22 BREADS Fan we ieee INE SN Se eR a A SIA hh oh ir sind lace in well-greased 9x5x3 loaf pan or " square cake pan. Bake at 325 degrees F, for 55-60 minutes, Virginia Snyder DATE NUT BREAD 1 cup chopped dates 3/4 cup walnuts 3/4 cup boiling water 3/4 cup sugar 1 tsp. vanilla 1 large egg 1 3/4 cups flour l tsp. baking soda fe2bsp. butter Pour water on dates, nuts, sugar and butter, Beat egg slightly and add to mixture, Sift together flour and soda and add to mixture. Add vanilla. Bake in greased and floured loaf pan 1 hour at 325 degrees F, Jeanette Manoogian ORANGE NUT BREAD 2 1/4 cups sifted all-purpose flour 3/4 cup sugar 2 1/4 tsp. baking powder 3/4 tsp. salt 1/4 tsp. soda 3/4 cup chopped walnuts 1 Tbsp. grated orange peel 1 beaten egg 3/4 cup orange juice 25 BREADS 2 Tbsp. salaa oil Sift together flour, sugar, baking pow- der, salt, and soda. Stir in walnuts and orange peel. Mix egg, orange juice, and salad oil; add to dry ingredients, stirring just till moistened. Pour into greased loaf dish, Bake in moderate oven (350 degrees) 55 minutes or till done. Remove from pan; cool on rack, Wrap and store overnight. When ready to serve, garnish with orange slices. Mrs. Barbara Davis COCOA RIPPLE RING 1/2 cup shortening 3/4 cup sugar 2 eggs 1 1/2 cups sifted all-purpose flour 3/4 tsp. salt 2 tsp. baking powder 2/3 cup milk 1/3 cup pre-sweetened instant cocoa pow- der 1/3 cup broken walnuts Cream together shortening, sugar and eggs till light and fluffy. Sift together flour, salt and baking powder, Add to creamed mixture alternately with milk, beating well after each addition, Spoon 1/3 of batter into well-greased 6 1 osaue ring mold or 9x9x2-inch pan. Mix instant cocoa powder and walnuts; sprinkle half over batter in pan. Repeat layers, endimg with batter, Bake at 350 degrees F. for 35 minutes. Let stand 5 minutes; turn out 24 BREADS Of mOldn | DUST WithpamspGink line Olecon- fectioners' sugar. serve warm, Mrs. Barbara Davis 25 BREADS °6 AR i wre ‘or od ae : way) Gime Ate 4 i 4 'e be DI i ‘ = ma can oh at ib i - b's vy a a es J dX aa ite aw “a . hi " ie ae LN re Y oa a a hee talon! Dae Oyu AGA i ee i iat Ais re As. = D ona Te wy VA Pee a CAKES ANGEL FOOD CAKE ( With Filling and Icing) I pkp.) ime slello 3 cup powdered sugar 1 cup hot water 1 tsp. lemon or lime 1 No. 2 can crushed pineapple juice 4 cup nuts 13 cups whipped cream 1 pt. vanilla ice cream 1 tsp. vanilla Green Food Coloring Mix Jello, hot water and let stand a few minutes. Stir in vanilla ice cream until melted. Add rest of ingredients. Have ready an Angel Food Cake or two Angel Food Bars. Cut 1 inch off bottom of cake, set aside, spoon out insides to about 1 inch of the edge. Pour Jello mixture in cake. Put bottom back on and ice with whipped cream. Mrs. Everett Duggins CHEESE CAKE Crust 1 cup unsifted flour + cup sugar + 1b. butter or margarine ] egg yolk Grated rind of one lemon Mix flour, sugar and grated lemon rind. Cut in butter with pastry blender and then add egg yolk. Knead with fingers until dough is smooth. Pat one- half of dough onto bottom of a 9'' spring - form pan. Bake in 400 degree oven until lightly brown, 29 CAKES approximately ten minutes. Cool and then pat remaining dough around side of pan. Set aside and prepare filling. Cheese Filling b= 16 OZ. pKe. Crean cheese 3 Tbsp flour 15 cups sugar 2 egg yolks 5 eggs + tsp. salt + cup lemon juice Grated rind of ]1 lemon