The Relief Societ Cookbook

Sift all dry ingredients together, mix liquids. Secret in making muffins is to keep them tender, so mix together with as few strokes as possible to blend. Avoid beating. Bake in hot oven. — Mrs. Effie Merrill. SWEDISH TEA RING Take light bread dough and roll to l/2 inch thick. Make sufficient mixture of melted butter, sugar, and cinnamon, to spread over dough. Cover thick with seedless raisins. Roll into roll and make Into ring. (Fold ends of ring together to complete circle.) Cut with scissors nearly thru starting from outside, about one inch apart. Lay each piece back and partially flat on pan, keeping the uncut part in ring form. Bake. When roll is baked pour over it syrup made of sugar and water boiled. — Mrs. Elizabeth Waldram. BREADS 5 PEANUT BUTTER BREAD 2 c. flour iy4 c. milk 2 tsp. B. P. 1-3 cup sugar y2 tsp. salt 6V4 oz. or small glass peanut 3V2 Tbsp. shortening butter Rub shortening with 8. P. and flour, add 2 beaten eggs, and milk, mix together and bake in well greased loaf tin 1 hr. 15 min. PARKER HOUSE ROLLS 1 pt. scalded mild (cooled) 4 c. flour V2 c. yeast Twice as much flour as liquid. If cold stand in a warm place. Mix together and let rise twice its volume. Then add: 3 or 4 Tbsp. sugar 3/4 T. salt 1 egg 2 Tbsp. butter Stir together and add enough more flour to make dough. Let rise second time until twice its volume. Mold and let rise. Bake in moderate oven. Serve hot. —Mrs. George S. Romney BOSTON BROWN BREAD 1 c. white flour 1 c. corn meal 1 c. v/hole wheat flour 1 tsp. salt IV2 tsp. soda '2 c. molasses 1 c. raisins 2 c. sour or buttermilk Mix v/ell and steam in cans BROWN NUT BREAD l2 c. brown sugar 2 c. graham flour l/2 c. molasses 1 c. nuts 1 c. sour milk 1 tsp. soda 1 c. white flour V2 tsp. salt Bake in medium sized cans 40 minutes. Let cool and use for sandwiches. — Mrs. Arthur Harris. NUT BREAD 1 c. milk 14 c. sugar I egg 2 tsp. B. P. :'i c. nuts 2y2 c. flour Mix and bake in moderate oven 40 minutes. Make one loaf about 2 in. thick. — Mrs. Clyde Cottle. ORANGE BREAD Beat 1 large or 2 small eggs, add 1 c. sweet milk, 1 tsp. vanilla. Sift together 2 c. flour Vi c. sugar, 2 tsp. B. P. and lA tsp salt. Rub in 2 Tbsp butter, mix well and add 1 c. candied orange peel cut fine. Bake one half hour in slow oven. To prepare orange peel, peel off 3 oranges, scrape off the white from inside of rind, cut, grind In fine pieces, place in cold water and bring to a boil. Drain and boil in fresh water until tender. Drain and boil in syrup made of \'i c. sugar and V2 c. water until all the syrup is absorbed. — Mrs. -J. E. Graham. . WHOLE WHEAT NUT BREAD 3 c. whole v/heat flour 4 tsp Royal Baking Powder 1 c. white flour 2 c. milk 1 c. sugar 1 egg iy2 tsp. salt 1 c. chopped nuts Mix dry ingredients together well, then add well beaten egg, and the milk. Then add nuts. Put into two greased baking tins and let rise 30 minutes. Bake in slow oven 30 to 45 minutes. —Mrs. C. L. Miller. WHITE FLOUR NUT BREAD 2 c. flour iy2 tsp. Royal B. P. Y2 tsp. salt 1 c. nuts 1 well beaten egg 1 c. milk Fix all together let rise 30 minutes. Bake 40 minutes, in slow oven. — Mrs. C. L. Miller. MILK BREAD 1 qt. milk 2 yeast cakes or 1 c. yeast 1-3 c. sugar 1-3 c. shortening