BREADS

Three Day Buns

Take 1/2 cake yeast soaked in 1 cup lukewarm water. Take 5 cups flour and mix a paste with 2 cups warm water; add the cup of yeast and water. Add 1 cup of lard and 1 cup sugar. Add a level tbsp. salt. Mix stiff with 5 more cups of flour or more. Let rise over night. Keep kneading it down and the evening mix out the buns in pans. Let them rise while you get breakfast.

Donated by Mrs. Guy Bicknese

Muffins

2 cups flour

2 eggs

4 tsp. baking powder

1 cup milk

1 tbsp. sugar

4 tbsp. melted shortening

1/2 tsp. salt

Sift together flour, baking powder, sugar and salt. Add eggs (beaten), milk and shortening to make a stiff batter. Half fill greased muffin tins and bake 18 to 20 minutes.

Donated by Ethelyn Adolph

Nut Bread

1 cup sugar

1 egg

1/4 tsp. salt

1 1/2 cups milk

4 cups flour sifted with 4 level tsp baking powder

1 cup walnuts added

(No directions were given with this recipe. I guess you were supposed to know how to handle it!)

Donated by Mrs. Guy Bicknese

Corn Bread

1 scant cup of corn meal mixed with ¼ cup white flour

1 tbsp shortening

1 cup of milk

2 tsps baking powder

1½ tsp salt

1 heaping tsp sugar

Sift the flour, cornmeal and baking powder into a bowl; add sugar and salt. Melt shortening and beat in well. Add milk. Pour into a well greased pan and bake about 20 minutes.

 

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