2 eggs (beaten), 2/3 cup sugar, 1 cup nut meats, 1 tsp. salt, 1 cup milk, 4 cups flour, 4 tsps. baking powder.

Grease bread pans. Pour in dough. Let stand 15 minutes. Bake 1 hour in slow oven. Makes 2 small loaves.

1/2 cup sugar, 1 1/2 cups sweet milk, 3 1/2 cups sifted flour, 1 cup dates (cut fine) or nuts, 1 egg, 4 tsps. baking powder, 1 tsp. salt (small).

Beat sugar and egg together. Add milk and flour alternately. Dredge dates or nuts with flour and add last. Pour mixture in bread tin and let stand 30 minutes.

Bake 45 minutes.

In a pitcher or bowl put 1 pt. of lukewarm water, 1/4 teaspoonful of salt, 1/2 teaspoonful white sugar, and 1 heaping tablespoonful of white meal. Add enough sifted flour to make a stiff batter. Beat well 3 minutes. Set it to rise in a covered kettle of warm water and keep it at even temperature. After two hours stir in 2 tablespoonfuls of flour. Let it rise until very light. Sift a heaping teaspoonful of salt with 2 or 3 qts. of flour and put in pan so as to leave a large cavity in the center, and put in a tablespoonful of sweet lard and butter. Pour over this 1 1/2 pts. of lukewarm water, and add the rising. Mix and work into loaves. Rub butter over each loaf. Put in long, deep tins, and when it rises to the top of tins bake 3/4-1 hour in a moderate oven. Let it cool uncovered. This will make nice moist bread.

This is a sweet rich cake characteristic of Old Russia's holiday breads.

Scald milk. When hot add the butter and let it melt. When the liquid is cool add the yeast which has been softened in the warm water. Add sugar, eggs and flour, and mix well. Add raisins. No kneading is necessary. Cover dough and let rise in a warm place a few hours. Put dough into two buttered and floured pans and let rise again until double in bulk before baking. Use 1 lb. coffee cans as pans. If desired let dough rise above top of can in mushroom shape, or else place a wax paper extension above top of can to form tall cylinders. Bake in 400 degree oven 45 minutes. Slice in circles to serve.

1 2/3 C scalded milk
1/3 C. warm milk
2 Cakes yeast
6 eggs beaten
2/3 C. sugar
7 to 7 1/2 C. flour
1/2 lb. oleo or butter
1/2 t. salt

Dissolve yeast in the 1/3 C. of milk. Let stand. Put butter into scalded milk until melted. Add sugar. When milk and butter are cool, add yeast mixture. Add beaten eggs. Then add flour to mixture, a small amount at a time until dough is stiff enough to knead. Knead until smooth and elastic. Let rise to double in bulk. Punch down, knead slightly, let rise again. Take 1/2 dough and roll to 1/3 inch thickness. Sprinkle with sugar, cinnamon, brown sugar, melted butter, and nut meats if desired. Roll as for jelly roll. Cut in 1 1/2" pieces, place cut side on buttered pan or in muffin tins. Bake at 375° until well browned, about 20 minutes. Use remainder of dough as desired. Shape rolls, loaves, etc. -- raisins also
can be added.

1/2 c fat
1 1/2 c sugar
2-3 c water
3 eggs
1 t vanilla
1/4 t nutmeg
1/4 t salt
3 c flour
3 t baking powder

Cream the fat and sugar. Add the rest of the ingredients and beat for three minutes. Half fill greased muffin pans and bake in a moderate oven for 15 minutes.

Rusks
When baking bread, take
1 cup sugar
3 eggs
4 cups sponge
1/2 cup butter
Mix thoroughly adding enough flour to mold easily.
Let rise, make into lather high and narrow biscuits, placing
tightly together in pan. Let rise and bake a delicate brown.

2 cups flour
3 teaspoons baking powder
1 1/2 cups milk
2 eggs, beaten separately
2 teaspoons sugar, 1 of salt
3 tablespoons melted shortening

Mix and sift dry ingredients. Add milk gradually with beaten egg yolks, then melted shortening and the stiffly beaten egg whites. Have both sides of waffle iron hot and well greased. Place tablespoon of mixture in each section and lower top iron. Brown and turn. Makes five waffles.

1 cup flour
1/2 cup sugar
1 tablespoon lard
Mix above and add:
1 cup milk
1 1/2 cups flour
2 teaspoons baking powder
Put in pan and add bits of butter over the top. Sprinkle
thickly with sugar and dust over with a little cinnamon.
Bake about 30 minutes.

2 cups flour
1 teaspoon each soda and baking
powder, 1/4 of salt

Buttermilk to make a moist dough Sprinkle flour on griddle and drop dough in tablespoonfuls. Sprinkle flour lightly over to keep dough from sticking to your hand as you press it into shape, about 1/2 inch thick. Bake on first side, turn with pancake turner and bake other side. Butter and eat hot. Scones are very good eaten cold as a left-over.