fe dipped in
cold water. Bake about one hour in moderate oven.

NUT OR RAISIN BREAD

2-1/2 cups flour
1/2 cup graham flour
1/4 cup sugar
1 teaspoon salt
1 cup walnuts or raisins
4 teaspoons Dr. Price's Baking Powder
1 egg
1-1/2 cups milk

Sift dry ingredients together. Add raisins or nuts chopped not too
fine; add beaten egg to milk and add to dry ingredients to make a soft
dough. Put into greased loaf pan. Allow to stand about 30 minutes.
Bake in moderate oven from 45 to 60 minutes.

PEANUT BUTTER BREAD

2 cups flour
4 teaspoons Dr. Price's Baking Powder
1 teaspoon salt
1/2 cup sugar
1 cup milk
2/3 cup peanut butter or 1/2 cup finely ground peanuts

Sift flour, baking powder, salt and sugar together. Add milk to peanut
butter or peanuts, blend well and add to dry ingredients; mix
thoroughly. Bake in greased loaf pan in slow oven 45 to 50 minutes.
This is best when a day old. It makes delicious sandwiches cut in thin
slices and filled with either cream cheese or lettuce and mayonnaise.

PRUNE OR DATE BREAD

1 cup prunes or dates
2-1/2 a cups graham flour; or 1 cup flour and 1-1/2 cups graham flour
1/4 cup sugar
1 teaspoon salt
4 teaspoons Dr. Price's Baking Powder
1 cup milk
1 tablespoon shortening

Wash prunes, soak several hours, drain, stone and chop, or use dates
stoned and chopped. Mix flour, sugar, salt and baking powder; add milk
to make soft dough and beat well; add fruit and melted shortening. Put
into greased bread pan; allow to stand about 30 minutes in warm place.
Bake in moderate oven one hour.

LUNCHEON OR SANDWICH ROLLS

4 cups flour
1 teaspoon salt
6 teaspoons Dr. Price's Baking Powder
1 tablespoon shortening
1-1/2 cups milk

Sift together flour, salt and baking powder; rub in shortening; add
milk, and mix with spoon to smooth dough easy to handle on floured
board. Turn out dough; knead quickly a few times to impart smoothness;
divide into small pieces: form each by hand into short, rather thick
tapering rolls; place on greased pans and allow to stand in warm place
15 to 20 minutes; brush with milk. Bake in very hot oven. When almost
baked brush again with melted butter. Bake 10 minutes longer and serve
hot. If a glazed finish is desired, before taking from oven brush over
with yolk of egg which has been mixed, with a little cold water.

These rolls make excellent sandwiches, using for fillings either
lettuce and mayonnaise, sliced or chopped ham, chopped seasoned