Nut Bread No. 1

1 cake compressed yeast 1 cup milk, scalded and cooled 1 tablespoon sugar 3 cups sifted flour

2 level tablespoons lard

1/3 cup sugar

White of 1 egg

¾ cup chopped walnuts

1/3 teaspoon salt

Dissolve the yeast and one tablespoon of sugar in lukewarm milk; add one and one fourth cups of flour and beat thoroughly. Cover and set aside in warm place fifty minutes, or until light. Add sugar and lard (or butter), creamed, white of egg, beaten stiff, nuts, remainder of flour, or enough to make a dough, and the salt. Knead well; place in greased bowl; cover and set aside for about two and one half hours to rise, or until double in bulk. Mold into a loaf or small finger rolls, and fill well-greased pans half full. Protect from draft and let rise until light - about one hour.

This recipe will make one medium-sized loaf, or one dozen rolls. The loaf should bake forty-five minutes; finger rolls, six to eight minutes.

Nut Bread No. 2

1 egg

3/4 cup sugar 1 cup milk 1 teaspoon salt

2½ cups flour

2 teaspoons baking powder

1 tablespoon butter

¼ pound walnuts

Beat the egg with the sugar; add the sifted flour, baking powder and salt alternately with the milk; last add the butter, melted, and the walnuts. If black walnuts are used do not add the butter. Bake in a deep pan in a slow oven for about forty-five minutes.