Manuscript Cookbook 206

Date Nut Bread [transcription note: doubled amounts were written in pencil over most of the ingredients. These are shown in parentheses after the original amounts]

Wash & stone 1 1/2 (3) cups dates. Cut in pieces and pour 1 1/2 (3) cup boiling water over them. Add 2 (4) T. shortening, 3/4 (1 1/2) cup sugar, 1 (2) t. salt, and let stand until cool. Add one egg beaten, 2 3/4 ( 5 1/2) cup flour sifted with 1 (2) t. soda and 1 (2) t. cream of tartar. Beat well and add 1 cup nuts and 1/2 t. vanilla.

Mix thoroughly and turn into greased and floured loaf pan.

Moderate oven - 350° - 1 hr.

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Rolls

4 c. milk } scalded - 1 1/3 c. lard } cool to lukewarm 1 c. sugar 4 t. salt 6 eggs 3 t. mace or nutmeg Rind & juice 1 lemon 10-11 c. flour 1 cake household yeast ( mix in warm water)

Let rise until double in bulk. Work down. Let rise. Roll out.

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Sweet Rolls

1/2 c. scalded milk 3 T. shortening 3 T. sugar 2 t. salt 1/2 c. water 1 small package yeast 1 egg 3 c. sifted flour

Combine milk, shortening & sugar & salt. Cool to lukewarm by adding the water. Add yeast & mix well. Blend in egg. Gradually add flour; mix until dough is well-blended and soft. Roll out on well-floured board 18 x 12 ". Spread with cinnamon or pecan filling. Roll & cut in 1" slices. Place