Anadama Bread

Jeanette Douglas

1 package yeast ¾ cup boiling water 3 tablespoon shortening 2 teaspoons salt 2¾ cup flour

¼ cup water ½ cup corn meal ¼ cup light molasses 1 egg

Dissolve yeast in ¼ cup water. Stir together corn meal, shortening, molasses, salt and boiling water. Cool. Add yeast and egg and half of the flour. Blend at low speed and then beat 2 minutes at medium speed. Stir in remaining flour. Spread in greased bread pan. Let rise until batter reaches one inch from the top of the pan. Bake in 375 degree oven for 35-40 minutes.

Elsie Masterton's Biscuits

Bernie Kelly

3 cups flour 1 teaspoon salt ½ cup milk a cup sour cream fraction teaspoon sugar

2 tablespoons baking powder ¼ pound margarine ½ cup butter milk fraction teaspoon vanilla

Sift together flour, baking powder, and salt. Cut in margarine. Add milk, buttermilk, sour cream, vanilla and sugar. Stir until just mixed. Cut with whiskey glass. Bake 7 minutes in a 450 degree oven. Eat immediately.

Pumpkin Bread

Sue Kelly

1a cup regular flour 1 teaspoon baking soda ½ teaspoon nutmeg 2 eggs slightly beaten a cup water

1¼ cup sugar ½ teaspoon cinnamon ½ teaspoon salt ½ cup shortening or oil 1 cup canned pumpkin

Stir together in bowl then set aside: flour, sugar, baking soda, cinnamon, nutmeg, and salt. In a second bowl, combine eggs, shortening or oil, water, and pumpkin. Mix well, add to dry ingredients, then mix until blended. Spoon into greased 9x5x3 loaf pan. Bake in 350 degree oven for 60-75 minutes. Note: When doubling recipe, double everything except use only 3 eggs.

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