There will be good breads on this page eventually.I'm slowly trying to get it together for you. BANNANA BREAD Blend until creamy 1/3c. shortening 2/3c. sugar 3/4tsp. grated lemon rind Beat in 1 beaten egg Sift before measuring 1 3/4c. flour Resift with 2tsp. baking powder Mash 2 or 3 fully ripe bannanas to make 1c. bannana pulp Add the sifted ingredients in about 3 parts to the sugar mixture alternately with the bannana pulp. Beat the batter aftereach addition until smooth. Place in a greased bread pan, about 4 by 8 inches. Bake the bread in a moderate oven at 3:50f for about 1 hr. or until done. You may add 1c. raisins or chocolate chips to batter. Or 1/2c. of nuts. BOSTON BROWN BREAD Makes two 1 pound loafs Combine: 1c. yellow water-corn meal 1c. rye flour 1c. graham flour 3/4tbsp. baking soda 1tsp. salt Combine in separate bowl: 2c. sour milk 3/4c. molasses 1c. chopped raisins Add the liquid to dry ingredients. Pour the batter into a buttered 2 quarte pudding mold. Fill it 2/3's full. Steam the bread in pudding mold, or tin cans with tight fitting lids like baking powder tins. Place the mold on a trivit in a steamer or kettle over 1inch of boiling water place lid on it tightly. Use high heat at first, then as steam begins to escape use low heat for the rest of the cooking. Cook this way for 1 1/2 to 2 hours. BRAN BREAD WITH MOLASSES Combine: 2c. bran 2c. whole-grain flour 2tsp. baking powder 1tsp. salt 1tsp. soda Combine and beat: 1 egg 1 3/4c. sour milk 1/2c. molasses or 3/4c. brown sugar Beat dry ingredients. You may add: 1c. raisins dry nuts, or figs You may dust the fruit with a little flour. Place the batter in 2 greased 8 by 4 inch bread pans. Permit them to stand 1 hour. Bake the bread in a moderate oven at 3:75 for 1 hour or more. BACK