Nut Bread

Ingredients

• 1 1/2 cups white flour
• 1 1/2 cups graham flour
• 1 cup nuts
• 1 cup raisins or dates or both
• 1/4 cup sugar
• 1 egg — 2 if preferred
• 1 tsp salt
• 7/8 cup milk
• 4 tsp baking powder

Method

1. 1

   Mix and let stand 10 minutes.

2. 2

   Bake 45 minutes to 1 hour, have oven hot when bread goes into oven and immediately turn down to a slow oven for 15 minutes.

3. 3

   Gradually increase oven thereafter.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 30. The excerpt below is the record exactly as published.

th 2 cups graham flour sugar to make ■% cup and 1 cup white flour fill with hot water Salt Bake in cans 45 minutes in slow oven. — Mrs. William Wahrenberger. Everlasting Rolls 1 cake yeast ^ cup shortening 1 cup sugar 1 tsp. salt 4 cups luke warm water 1 egg Enough flour to thicken Blend yeast with 1 tbsp. sugar until it becomes liquid. Add remaining sugar, water and beaten egg, sift enough Hour to make batter. Beat well, add melted shortening (not hot) salt and enough flour to knead. Keep in ice box and use as need- ed. Work down each day. — Mrs. William F. Wahrenberger. Wa'nut Waffles 2 well beaten eggs, add 3 tablespoons sugar, 2 cups milk (either sweet or sour) 1 teaspoon baking powder, 1 level tea- spoon soda, % teaspoon salt, 6 tablespoons butter, y> cup graham flour, j% cup chopped walnuts. Makes about 9 waffles. — Mrs. George Sears. —70— Thursday Club Delicacies Hot /head and Waffles Maryland Cream Waffles 2 cups flour 2 eggs 4 teaspoons baking powder 1^4 cup milk T -2 teaspoon salt y2 cup butter ( *4 lb- ) 2 teaspoon sugar Mix and sift dry ingredients together; add milk which has been mixed with beaten egg yolks, add melted butter beat smooth and fold in egg whites. — Mrs. Earl C. Rice. Hygienic Pancakes Yolks 2 eggs, well beaten, salt, scant sugarspoon sugar, lit- tle over ^4 cups sweet milk, 1 tblsp. meal, 1 level cup flour, 2 tsp. baking powder. Put in 1 tblsp. melted butter before the milk. Fold in the beaten whites last. Fry in a little butter. V~y ~Xjf*~ O \ -Mrs. Fred Jarboe. V Waffles M to 1 cup milk ( sweet or 3 tsp. baking powder sour) (heaping) 1 tbsp. sugar Salt 1^2 cups flour 2 eggs. Beat yolks and T/2 cup melted shortening whites separate. Fold whites in last. — Mrs. Richard Meridith Bowen. Quick Coffee Cake ; 2 cup butter 2 heaping tsp. baking pow- )/2 cup sugar der, grated rind of one 3 eggs lemon 2 cups flour Cream, butter and eggs. Add eggs, one at a time, to this mix- ure. Sift flour and baking powder and with the lemon rind, add to above mixture. Spread very thin in pans. Over —71— Hot Bread and Waffles Thursday Club Delicacies mixture pour melted butter, then sprinkle with sugar and over this sprinkle cinnamon. Bake in quick oven ten or twelve nrnutes. — Mrs. Lloyd Baldridge. Garlic Rolls Cut French rolls lengthwise and toast and while hot but- ter and rub with garlic and serve hot. — Mrs. Charles Slwllenberger. Nut Bread V/2 cups white flour \% cups nuts 1% cups graham flour 1 cup raisins or dates or both 24 cup sugar 1 egg — 2 if preferred 1 tsp salt 7-8 cup milk 4 tsp baking powder

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