Manuscript Cookbook 218

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Apricot Nut Bread Radio Kitchen Recipes - Nov. 14.

Mix 1 1/2 c dried apricots 1 C water Cook 10 min. or until partially cooked. Drain, cool + chop into pieces. Sieve together 2 1/2 c bread flour [5?] tsp. bak. powder 1/2 " soda 1/2 " salt 1/2 c. sugar. Break into bowl 1 egg + beat together with 1/2 c. butter milk Pour into dry ingredients. Add 2 T melted butter 1/2 C. nut meats The dried apricots, cut

Put into greased nut pan. Let stand 20 min. bake 1 1/4 hrs. med oven 350 F.

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Cincinnati Coffee Bread (from Woman's Home Companion)

Put 1/2 c of sugar 1/3 c butter 1/2 teas. salt in a bowl without a lip and pour over 1/2 c scalded milk. When mixture is lukewarm add 1 yeast cake broken in small pieces and dissolved in 1/4 c luke warm water 2 eggs slightly beaten and enough bread flour, sifted once, to make a stiff batter. Beat thoroughly, cover and let rise until mixture has doubled in bulk. Cut down, beat thoroughly and spread evenly in two buttered round layer cake tins. Sprinkle with nut mixture, let rise, and bake in a hot oven 30 min. For the nut mixture, mix 2tbs. sugar + 3 4 teas cinnamon, 3/4 c. soft stale bread crumbs.

2 tbsp melted butter 3 tbsp chopped blanched Jordan almonds.

(Copied from Florence's old Manuscripts) Lou Bell Harris