Nut Bread

Into a dish put 3 cups Henkel's flour, 1 teaspoon salt, 3/4 cup sugar, 4 even teaspoons Royal baking powder. In another dish beat 1 egg with 1 1/2 cups milk, add this to dry ingredients, add 1 cup chopped nut meats. Stir well, put into pan and let stand 20 minutes. Bake slowly from 45 minutes to one hour. Mrs. McKean.

Nut Bread. 2

Three cups Henkel's flour, 3 teaspoons Royal baking powder, 1 1/2 cups sweet milk, 1/4 pound sliced walnut meats, 1/2 cup sugar. Let stand 20 minutes, bake.

Mrs. W. F. Fuson.

Nut Bread. 3

Four cups Henkel's flour, 5 teaspoons Royal baking powder, 1 teaspoon salt. Sift 3 times, add 1 cup granulated sugar and sift again. In a large pan or bowl have

1 egg beaten light, add 2 cups milk and beat again. Add flour gradually and beat well. Then add 1 large cup chopped nuts, let rise 10 minutes, then bake 45 minutes in a slow oven.

Marion F. Holt.

Nut Bread. 4

Four cups Henkel's flour, 4 teaspoons Royal baking powder, 1 teaspoon salt, 1 cup sugar. Sift together and add 1 cup nut meats, 1 beaten egg and 1 cup milk. Mix and turn in tins. Let rise 20 minutes, bake half hour.

Mrs. Norma Scott. Mrs. W. C. Lawrence.

Nut Bread. 5

One egg, 1/2 cup sugar (scant), 1/2 teaspoon salt, 1 cup milk, 1 cup whole wheat flour, 1 cup Henkel's white flour, 2 teaspoons Royal baking powder, 1/2 cup nut meats. Mix and let stand 15 minutes in a warm place. Bake slowly about 1 hour. Mrs. Louise Gregory.

Oatmeal Nut Bread

Two cups of rolled oats. Pour over this 1 quart boiling water, add 1 tablespoon butter, 1 tablespoon lard. Let stand till lukewarm, then add 1 teaspoon salt, 1 compressed yeast cake dissolved in lukewarm water. 1/2 cup New Orleans molasses, 1/2 cup sugar, 2 1/2 quarts sifted Henkel's flour. Let stand over night, in morning fold in 1 heaping cup English walnut meats, put in bread tins, let rise till light. Bake 1 hour in moderate oven.

Mrs. J. N. Burkhardt.

Hickory Nut Bread

Four cups graham flour, sifted, 4 teaspoons Royal baking powder, 1/2 cup granulated sugar, 2 eggs, 1 teaspoon salt, 2 cups sweet milk, 1 cup hickory nut meats. Fill small round tins 3/4 full, let rise 1/2 hour. Bake till well done.

Mrs. Bachmann.

Graham Nut Bread

One cup Henkel's white flour, 3 cups graham flour, 1/2 teaspoon salt, 3/4 cup brown sugar, a little molasses, 1 egg, 1 pint sour milk, 1 level teaspoon soda, 1 cup walnut meats. Bake 1 hour in slow oven.

Mrs. C. W. Sweet.

Whole Wheat Nut Bread

Four cups whole wheat flour, 2 cups milk, 1 cup English walnut meats, 1/3 cup sugar, 1 egg, 4 teaspoons Royal baking powder, salt to taste. Let stand 1/2 hour, bake 1 hour. Mrs. B. H. Edwards.