Bread and Rolls Page 5

PINEAPPLE NUT BREAD

2 cups sifted flour

1 teaspoon baking powder

1/2 cup sugar

1/2 tsp. salt

1 cup raisins

1/2 cup chopped nuts

1 well beaten egg

1 tsp. vanilla

2 tbs. melted shortening

1 cup undrained crushed pineapple



Sift flour, sugar, baking powder, and salt in a bowl. Add raisins and nuts. Combine egg, vanilla and shortening. Add to first mixture. Dissolve soda in pineapple and add. Stir until just blended. Pour into well greased loaf pan and bake 1 hour or until done in a 350' oven.



Rhea Vance

SUPNUTS

1/2 cup water

1 tbs. salt

1 1/2 cups milk

1/2 sugar

6 tbs. shortening

2 cups hot mashed potatoes



Mix all together and heat to scalding, cool to warm and add 3 beaten eggs, 2 yeast cakes in 1/2 cup luke warm water, 1/2 teaspoon grated lemon rind, 1 tbs. lemon juice and 1/2 teaspoon nutmeg. Add enough flour to make a soft dough that you can handle. Mix well and let rise until double in bulk. Cut down with knife and let rise 1/2 hour. Roll out and cut with doughnut cutter. Let rise and fry in deep fat. While warm, glaze by dipping spudnut in mixture of powdered sugar. warm water, and vanilla. Make 4 dozen or more.



Jean Clark