Bread Pudding

2 slices bread

1 1/2 c milk

3 eggs

1 c sugar

raisins

cinnamon

butter

Bake 1/2 hr in hot oven.

*scribbled on scrap paper 

Hot Cross Buns

1 1/2 cups of milk

1/4 cup of butter

1/2 teaspoon of cinnamon

1 quart of flour

1/3 teaspoons of salt

2/3 cup of currants and raisins mixed

1/3 cup of sugar

1/2 cake of yeast

1 egg

1 teaspoon of sugar (for yeast)

Scald the milk with the butter and sugar and allow the mixture to cool until lukewarm. Work the yeast with the teaspoon of sugar until it liquefies and add it to the milk; add also the egg lightly beaten; put in currants and raisins; then sift and add the flour, salt and cinnamon. Knead to a dough the same as for bread and let it rise in a warm place free from draughts until very light. Divide into portions a little larger than biscuits, work til smooth, roll into rounds and place on a greased baking pan a little distance apart. Let them rise once until light, then bake in a moderate oven. Just before baking, mark a cross on top of each bun. When nearly done, brush with milk or white of egg, sprinkle with sugar and return to the oven for a moment. 

Submitted by Mrs. Laura Folger of St. Louis  

Holiday Banana Bread

 One and three-fourths cups sifted all-purpose flour

Two and three-fourths teaspoons double-action baking powder

One-half teaspoon salt

One-third cup shortening

Two-thirds cup sugar

Two slightly beaten eggs

One cup mashed ripe bananas (3 to 4)

One-half cup chopped nuts

One cup mixed candied fruits and peels

One-fourth cup raisins

Preheat oven to 350 degrees F (moderate oven)

Sift together flour, baking powder and salt. Beat shortening until creamy and glossy; 300 strokes by hand or 2 minutes at medium speed on electric mixer. Gradually add sugar, beating until light and fluffy after each addition. Add eggs and beat until thick and pale lemon in color. Add sifted dry ingredients alternately with bananas, blending thoroughly after each addition. Fold in nuts, fruits, peels and raisins.  

Grease bottom only of a loaf pan (approximately 4 1/2" by 8 1/2" by 9". 

Turn batter into pan. Bake 60 to 70 minutes or until a toothpick comes out clean and dry. 

Let bread partially cool in pan (20-30) before turning onto rack. Cool thoroughly before wrapping for storage.

Makes 1 loaf.

Refrigerator Dough

3/4 cup hot water

1/2 cup sugar

1 tablespoon salt

3 tablespoons shortening

1 cup warm (not hot) water, lukewarm for compressed yeast

2 packages or cakes yeast, active dry or compressed

1 egg, beaten

6 cups sifted enriched flour

Combine three-fourths cup hot water, salt and shortening. Cool to lukewarm. Measure one cup flour into a large mixing bowl (warm, not hot water for active pressed yeast). Sprinkle or crumble in yeast. Stir until dissolved. Stir in lukewarm water mixture. Add beaten egg and half the flour. Beat until smooth. Stir in remaining flour. Place dough in greased bowl and brush top with soft shortening. Cover tightly with waxed paper or aluminum foil. Store in refrigerator until doubled in bulk or until needed. To use, punch down and cut off dough needed.  

*Some types of raised doughs can be held in the refrigerator for two weeks or more, if they are punched down regularly so that the yeast will have a chance to continue working. This is generally a better procedure than freezing of unbaked yeast doughs since these have a tendency to get pasty when thawed. 

Here is a good refrigerator dough that can be made ahead of time and shaped into rolls the day of the party.