Scotch Shortbread

2 pounds or 8 cups flour 1/2 pound or 1 1/2 cups fruit or brown sugar.

1/2 pound or 1 cup butter.

1/2 pound or 1 cup butter substitute as Crisco.

Sift flour and sugar; rub in butter until smooth. Roll out three-quarter inches thick and cut in squares or with fancy cutter. Bake in a moderate oven.

Irene Madill, Toronto, Can. University of Toronto.

Southern Egg Bread

1 cup buttermilk.

1 egg.

1 tablespoon lard.

1/2 teaspoon soda 1/2 teaspoon salt Cornmeal.

Mix all together and add enough cornmeal to make a stiff batter (about 1 1/4 cups). Pour into hot, greased muffin tins and bake.

Margaret Thompson Castleberry, Gainesville, Ga.

Brenau College.

Cinnamon Flop

1 cup sugar.

1 scant cup milk.

2 tablespoons butter 2 1/2 cups flour.

3 teaspoons baking powder.

Cream butter, add sugar, half the milk, half the flour sifted, then the remainder of each, then salt and baking powder. Bake in moderate oven in pan for sheet cake. When partly cold spread with the following icing:

1 cup sugar.

3/4 cup butter.

Cinnamon to taste.

Cream butter, add sugar and cinnamon.

Jean Curley Wilcox, Baltimore, Md.

Goucher College.

Date Bread

3 cups graham flour.

1 teaspoon baking powder.

2 cups sour milk.

1 cup brown sugar.

1 teaspoon soda.

1 cup chopped dates.

1 cup chopped walnuts.

Combine in order mentioned. Beat well and turn into bread pans and bake in moderate oven for about forty-five minutes. Makes 2 loaves.

G. T. Paton, Seattle, Wash. University of Seattle.

Graham Bread

2 cups graham flour or 1 cup graham flour and 1 cup corn meal.

2 level teaspoons soda.

1 level teaspoon salt.

1 cup white flour 1 1/2 cups sour milk 1/2 cup molasses Add raisins, nuts or dates according to taste.

Mix flours, salt; add milk, then molasses and soda. Raisins or nuts should be added last. Turn into greased bread pan and bake three-quarters hour in moderate oven.

Mary Cutting, Kalamazoo, Mich. University of Michigan.

Nut Bread

4 cups flour 1 cup sugar 4 teaspoons baking powder.

1 cup nuts (chopped).

2 cups sweet milk 1 egg.

1 teaspoon salt.

Sift the dry ingredients together. Add to these the milk. Mix well. Add the nuts, then the well beaten egg. Pour in buttered pans. Let stand for 20 minutes. Bake in a moderate oven for one-half hour.

Gertrude Murray, Ames, Iowa. Iowa State College.

Oatmeal Bread

1 cup flour.

1 teaspoon salt.

2 tablespoons sugar.

2 tablespoons shortening.

1 1/2 cups cornmeal 5 teaspoons baking powder 1 cup cooked oatmeal 1 1/4 cups milk.

Mix well and turn into greased pans and bake forty to forty-five minutes.

Evelyn M. Satrum, Buffalo, N. Y. University of Buffalo.

Peanut Bread

1 cup salted peanuts, shelled and ground in meat grinder.

1 cup sugar.

4 teaspoons baking powder 4 cups flour 1 teaspoon salt 1 egg.

1 1/2 cups milk.

Beat well, pour into long, high bread tin and let stand twenty minutes. Bake in moderate oven 45 minutes. Slice when a day old. Good for bread and butter sandwiches.

Alice Mundorf Johns, Berkeley, Calif. University of California.

Grape-Nut Bread

1 1/2 cups grape-nuts 1 cup sugar.

2 cups milk Handful raisins.

Mix and let stand fifteen minutes.

1 egg.

1/2 teaspoon salt.

3 1/2 cups bread flour.

4 teaspoons baking powder.

Combine ingredients and put in bread tins and let stand one and one-half hours before baking in moderate oven. If sour milk is used, add two teaspoons soda. The above makes two medium-sized loaves. Let loaves stand several hours after baking before they are cut.

Ruth Harrington, Stoneham, Mass. Boston University.

Corn Pone

3 pints cornmeal (half cooked to a mush) 2 teaspoons salt 1/4 cup sugar.

Water enough to make stiff mush 2 eggs. 2 tablespoons fat.

1/2 cake yeast.

Cook half of cornmeal with water enough for soft mush. Add remainder of cornmeal and cook until a stiff mixture. Add salt, yeast and sugar and allow mixture to stand over night. In morning mixture is very light. Add fat and well beaten eggs and bake in buttered dishes.

Margaret Middlekauf, Chicago, Ill. Northwestern University.

Gluten Bread

1 pint water.

1/2 cake yeast.

5 to 6 cups gluten flour.

1 1/2 teaspoons salt.

1 tablespoon butter.

1/4 cup luke warm water.

Add salt and butter to water. Add yeast dissolved in lukewarm water and sufficient flour to knead. Knead well. Put in bowl, cover, and set in warm place to rise. When double in bulk, bake 50 minutes in an oven with decreasing heat.

1 cup nut meats may be added to dough just before putting into pans. Good for people with Diabetes.

Lucile Robertson, Evanston, Ill. University of Wisconsin.

Rusk

To two cups light bread dough, add nutmeg and work in one beaten egg. Heat one-half cup sugar, one tablespoon shortening, one-half cup milk till shortening dissolves. Add flour to make stiff as biscuit dough. Let rise till very light (four or five hours). Cut off and shape into biscuits. Let rise again till very light and bake in moderate oven forty minutes. Brush top with cloth moistened with equal parts of milk and molasses.

Agnes Inglis, Middletown, Conn. Wesleyan University.