PEANUT BUTTER BREAD
2 cups Aristos Never-Fail flour
1/2 cup C. & H. sugar
1 cup milk
2 teaspoons Dr. Price's baking powder
1/2 teaspoon Morton's salt
3/4 cup Ideal peanut butter
1/4 cup shortening
2 eggs, well beaten

   Sift all dry ingredients.  Blend in peanut butter and shortening.  Add beaten eggs to milk and mix into first mixture well.  Bake in moderate oven 1 to 1/12  hours.

Frances Cooper.

  SPOON CORN BREAD
3 eggs (beaten)
1 1/2 cups sweet milk
1/2 cup buttermilk
1/2 cup boiled rice (or hominy grits)
1/2 cup corn meal
1/2 teaspoon Morton's salt
1 teaspoon C. & H. sugar
1/4 teaspoon soda
1 1/2 tablespoons butter

   Melted in baking dish, then pour mixture in and bake about 1 hour slow.  Must be served immediately.

Ruby Louise Borroughs.

  

  NUT, DATE AND CHEESE BREAD
3/4 cup boiling water
1/2 lb. dates, cut fine
1 3/4 cups Aristos Never-Fail flour
1/2 cup C. & H. sugar
1 teaspoon soda
1/2 teaspoon Dr. Price's baking powder
1/4 teaspoon Morton's salt
1 beaten egg
1 cup grated American cheese
3/4 cup chopped Ideal nut meats

    Pour boiling water over the dates and let stand 5 minutes.  Sift the flour with the sugar, soda, baking powder and salt.  Add the date mixture, beaten egg, grated cheese and nut meats and mix well.  Place in a loaf pan which has been greased with Crisco.  Bake 50 minutes in a moderate oven (350 F.).  This bread is delicious sliced thin and spread with butter for luncheon sandwiches.

Edith Baker.

  SOUR MILK DOUGHNUTS
1 cup sour milk or buttermilk
1 cup C. & H. granulated sugar
1 teaspoon soda
1 egg
1 teaspoon melted shortening
3 cups Aristos Never-Fail flour
1/2 teaspoon Morton's salt

   Beat the egg and sugar together, then add the melted shortening and beat again.  Stir in the sour milk, and then the flour that has been sifted with the soda and salt.  Chill dough in ice box 2 hours.  Roll out and cut, using as little flour as possible.  Fry in deep, hot fat.  When cold shake, one at a time, in a paper bag containing a little powdered sugar and nutmeg, until coated.

Mrs. Clarence Baker.

  ORANGE ROLLS
1 cake compressed yeast dissolved
   in 1/2 cup luke warm water
3 tablespoons C. & H.  sugar
1 teaspoon Morton's salt
1 egg
2 tablespoons lard
   Grated rind and juice of 2 medium sized
   oranges
3 cups Aristos Never-Fail flour - or enough
   to make a soft dough

   Let rise to nearly double its original bulk.  Make out into rolls, rise again and bake in moderate oven, about 400 F.  When rolls are baked, while still hot, spread with the following icing:  1 1/2 cups powdered sugar and grated rind and juice of 1 orange.  Return to oven a few moments to glaze.

Mrs. Albert Ford.

  BUTTERMILK ROLLS
2 cups buttermilk
1 cake compressed yeast
2 tablespoons C. & H. sugar
2 teaspoons Morton's salt
1/4 teaspoon soda
4 cups Aristos Never-Fail flour
2 tablespoons shortening

   Soften the yeast in a small part of the buttermilk (at room temperature).  Add the sugar, salt and soda to the rest of the buttermilk.  Mix in one-half the flour and beat until the batter is smooth, and full of bubbles.  Add melted shortening.  Add rest of the flour, stirring until the dough collects in a stiff ball.  Turn onto a floured board and knead quickly and lightly, until smooth and elastic.  Roll out 1/2-inch thick.   Brush lightly with melted butter.  Cut with cutter and place 1/2-inch apart on oiled baking sheet.  Set in warm place and let rise until double in bulk (about 1 hour).  Bake in moderate oven, 375 to 400 F., for about 20 minutes.  When done rush with butter, cream or milk.  These rolls answer the housewives' prayer for a really good yeast biscuit that can be quickly made.

Mrs. Eunice Dickson.

  PRUNE MUFFINS
          (Glorified)
1/2 cup shortening
1/2 cup brown C. & H. sugar
1 egg
2 cups Aristos Never-Fail flour
4 teaspoons Dr. Price's baking powder
1 teaspoon Morton's salt
1/4 teaspoon nutmeg
3/4 cup chopped cooked prunes
      Prunes and Ideal nut meats for decorating

   Method:  Cream shortening, add sugar and cream thoroughly.  Add well beaten egg.  Sift flour once before measuring, then sift flour, baking powder, salt and nutmeg together.  Add alternately with milk.  Add the chopped prunes.  Pour into floured and greased muffin tins, about 2/3 cup full.  Decorate each muffin with half of a prune with an Ideal nut meat pressed into the center.  Bake in a moderately hot oven, 400 degrees F., about 25 minutes.  Makes 9 large or 12 medium size muffins.

Mrs. C. A. Axene.