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.