Nut Bread

Ingredients

• one pound of dates
• one pound of English walnuts
• one-half cup of sugar
• one cup of flour
• one teaspoonful of baking powder
• one-half cup of wine
• three eggs

Method

1. 1

   Combine ingredients without beating the eggs, adding them last.

Nutrition per serving

As published

This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 11. The excerpt below is the record exactly as published.

NUT BREAD Three-fourths cup brown sugar, one cup milk, one cup nut meats, one egg, three cups flour (Swansdown), two teaspoons baking powder, (slightly rounded), one teaspoon salt, (level). Bake one hour. Have oven barely warm for first fifteen minutes, gradual- ly increasing the heat. One-half cup of raisins may be added if desired. MRS. M. C. BURNS. SOUR MILK BISCUITS Sift together one quart of flour, one-half teaspoon soda, two teaspoons of baking powder, and one-half cup of shortening and mix well with butter- milk to make a dough just as soft as can be rolled. Roll thin, cut and bake in hot oven until brown top and bottom. This takes about three minutes. Serve hot. —MRS. RUSSELL WATSON. SPOON BREAD One quart of sweet milk, heated to the boiling point and salted, add white corn meal, stirring in very slowly to keep from getting lumpy, enough to make a thin batter. Then add three well-beaten eggs and pour in a hot buttered pan and brown in hot oven. —MRS. RUSSEL WATSON POTATO ROLLS One-half cake yeast dissolved in one cup tepid water, one cup fresh mashed potatoes, three tablespoons sugar, three tablespoons flour, two cups warm milk or water. Mix and let stand until very light. Then add: one- half cup lard, two teaspoons salt and flour for a soft dough. Knead well and let rise until light. Cut in biscuits size of walnut. Let rise and bake quickly. —MRS. CHAS. E. WHIELDON. ( 19 ) GRIST BROTHERS WHOLESALE AND RETAIL FRESH MEATS 29 Wall Street, Roanoke, Va. Phone 1865 LOWEST CASH PRICES RISEN MUFFINS Three-fourths yeast cake dissolved in 1 tablespoon luke warm water, 1 pint sweet milk scalded, 1 tablespoonful sugar, 1 tablespoonful lard, 1 table- spoonful butter, 1 teaspoonful salt, 2 eggs beaten lightly, flour to make stiff batter, cool and add ingredients in order given. Let rise 5 hours, stir down, dip into greased muffin tins. Let rise again 45 min- utes and bake. —MRS. J. M. APPLE. TURNOVERS Scald one pint of sweet milk and add one large tablespoon of butter (or butter and lard mixed) and one tablespoon of sugar. Cool slightly and mix to a sponge with one yeast cake dissolved in one-half a cup of warm water and about four cups of flour. Let rise four hours and mix to a medium stiff dough with sufficient flour sifted with a little salt. Knead well and let rise until double in bulk. Then roll out and cut with biscuit cutter, butter with melted butter and fold over. Let rise and bake in quick oven about twenty minutes. —MRS. ARTHUR W. GROVE. BROWN BREAD iy2 cups of flour, 2 cups graham flour, y2 cup of corn meal, V2 cup of brown sugar, 1 teaspoonful of salt, % cup of chopped nuts, 1 cup of ground raisins, 4 teaspoonsful of Royal Baking Powder, 2 cups of sweet milk, % cup of molasses, *4 teaspoonful of soda. Sift dry ingredients together, add nuts and raisins, add milk and mix well, then add molasses and soda which have been mixed together, bake in two small loaf pans in moderate even heat 45 minutes. —MRS. W. L. SCOTT. ROLLS One yeast cake, three cups of warm water, one heaping tablespoon of sugar, one heaping tablespoon of lard, one-fourth teaspoon of salt. Make a batter of water, yeast cake, sugar and flour, let rise. Mix lard, salt and flour, add batter to this until right consistency. —MRS. T. B. KEMPER. ROLLS Cook one medium potato until well done, when slightly cool put into it two heaping tablespoonsful of lard (or lard and butter) one-half cake of Fleishman's yeast dissolved in one cup of potato water and two heaping table- spoonsful of sugar in with yeast. Use two quarts of flour with teaspoon of salt sifted in it. Work lard and potatoe into flour like for biscuits, then add yeast and potato water until it forms soft dough. Set to rise for several hours then work down and let rise again. Allow one and a half hours for rising ( 20 ) GOOD THINGS TO EAT PRICE'S DELICATESSEN Smithfield Hams Cooked to Order 311 South Jefferson Street Phone 582 after put down in pans for rolls. Bake quickly like biscuits letting them thoroughly soak after browned. — MRS. R. G. DAL-BY. NUT BREAD One pound of dates, one pound of English walnuts, one-half cup of sugar, one cup of flour, one teaspoonful of baking powder, one-half cup of wine, three eggs

Cook this with the app: pantry check, scaling, and the assistant.