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Show A AAA.! ; aa - :v-- A -- "A A' r- r m m m m m m - mm w-va-a.- ? ' , - vpv.: A,. A A .A A..' v a A :- : i u an &nf"ri ' cv ' . n mi nu n ii : . . inuwi . ": ; '' .A ' h uuamin ' 'A " - o 0 o COOKBOOK v'' NEW TRIATS Here's how lunch eaten away from home can be prepared to include all the delightful flavor, high nutrition and exciting variety of meals served at your own table. Does dad carry a lunchbox to work, or do the children take lunch to school? Or are you all going on a picnic? Family Weekly suggests appropriate foods . . . and how to pack them: AW' vjj - . ..' am, A 1 I - VS.! II J- ! ' ' WA W Artilnttihih. MOAKS OS PROFT, Direcror' - aa ' All family Weekly recpes ore prcporea and htHd by fne daft horn econoeitsfs of fne Culinary . . fr Jr. EVERY KEIK ' ' Oatmeal Bread BASE Two 9x5x3-i- n. REGPt loaf pans will be needed. Soften 2 pkgs. active dry yeast in V4 cup Worm water (110F to 113F. using compressed yeast, ortftx2 cakot in va cup luko- r, COT to 85F.) Iff Let stand 5 to 10 min. Meanwhile, put into aiarge bowl in order and allow to cool to lukewarm I 16 1 1 " r cup uncooKoa rouoa oorp cup hortning cup molotsot tabUtpoon salt cup hot doufalo-ttroiic- cofffoo th X ,H -'.J X- -. '(i ? - i' I - wotor;""""-'"- " cup boiling Meanwhile, measure and set aside 5Yt cups tiflod 1 flour When the shortening mixture is lukewarm, 1 cup of the sifted flour into it, beating. until batter is smooth. stir it and blend Stir the softened yeast and add to batter, lf mixing ingredients well. Add about and flour to the batter the remaining beat until it is very smooth. Beat into the batter ' 2 oca, woll booton (until thick one-ha- and pilod softly) Beat in enough of remaining flour to make a soft dough. Turn into a greased bowl. Cover with waxed paper and towel and chill at least two hrs. Grease only bottoms of loaf pans; set aside. Different, delicious oatmeal bread Apricot Nut Broad Grease bottom onlv of 9x5x3-i-n. loaf Dan. Line pan with waxed paper cut to fit bottom ; grease waxed paper. Shape chilled dough into two loaves; place in loaf pans and cover with waxed paper and towel and let stand in s warm place (about 80F) until dough is doubled (about , , 350F about 1 y i RAISIN-NU- T . 'Coarsely chop cups (ft lb.) dried opricots a saucepan and add into Put 1 Vk hr. . Immediately remove loaves from pans and place on cooling racks, to cool. - 1 cup wafer Simmer for 10 rnin., or until most of the water is. absorbed. Drain, if necessary, measuring cup reserving juice in a for liquids. Set apricots and juice aside to 2 loaves bread up BREAD Follow Base Reape. Blend Icup(3$ oz.) chopped walnuts and H cup (about 3 oz.) raisins into batter before last addition of flour. Mix in melted butter, apricots, and buttermilk. Adfcl all at one tune to the dry ingredients and beat well. Pour bitter into pan and spread to the corners of the pan. Bake at 350F about 1 hr. and 15 min., or until a cake tester or wooden pick in- serted in center of bread comes out clean. Melt and set aside to cool slightly 3 tablespoons butter Sift together into a large bowl 2V4 cups sifted flour cup sugar 4 teaspoons baking powder 14 teaspoon baking soda y 1 teaspoon saCl Mix in chopped nuts. Make a well in center of dry ingredients and set aside. . Add to reserved apricot juice enough to make 1 cup liquid -BvnermKk IT ; 77 7 Beat until thick and piled softly v 2 hrs.). Bake at its flavor accented by good strong coffee packs perfectly end adds e welcome surprise. -- . cool. . Coarsely chop and set aside- - ' Yi cup (about 3 ox.) nuts . .. . - ' ri: ' r Cool bread 10 min. in pah on cooling rack , after removing from oven. To remove bread from pan, run spatula gently around sides of pan. Cover with cooling rack. Invert and remove pan. Immediately peel off . waxed paper and turn loaf riht side up. Cool bread completely. A ' J loaf Apricot Nut 1 SErTEMSEt I, 1154 FAMILY WCSXLY MA6AZIN1 A Dnai |