Heat oven to 350° (mod.). Blend all together. Beat 30 seconds, until well blended. Pour into well greased, waxed paper-lined 9x5x2½″ loaf pan. Bake 1 hr. When serving cold, slice thin.
CRANBERRY MUFFINS
Mix ¾ cup raw cranberries (cut in halves or quarters) and ½ cup confectioners’ sugar. Let stand ½ to 1 hr. Then fold into Muffin batter ([p. 2]). Bake.
BUTTERMILK BISCUITS
Make Biscuits ([p. 3])—except use ¾ cup buttermilk for liquid.
CORN STICKS OR MUFFINS
Heat oven to 450° (hot). Make Muffin batter ([p. 2])—except substitute ¾ cup corn meal for ¾ cup Bisquick. Bake 15 min. in greased muffin or corn stick pans. Bake it in a round layer pan and you’ve got corn bread.
SO NICE TO COME HOME TO
Old-fashioned Beef Stew
Hot Biscuits ([p. 3])
(or any hot bread on this page)
Cabbage-Radish Slaw
Pineapple Upside-down Cake ([p. 18])