NUT BREAD Mrs. Stevens
Four cups flour; one cup sugar; two cups nuts; two and one-half cups milk; one egg; four teaspoonfuls baking powder; one teaspoonful salt. Mix dry ingredients together. Beat egg, add milk to egg and pour in the flour, stirring as little as possible. Make in two loaves and let stand covered twenty minutes. Then bake in moderate oven forty minutes.
NUT BREAD Mrs. T. M. Butler
Sift four cups of flour, one cup of light brown sugar sifted three times, one cup of pecans chopped, four teaspoonfuls of baking powder; one teaspoonful salt. All dry mixture work with hands, add one and one-half cups of sweet milk, one egg beaten light, place in pans, let stand twenty minutes. Then bake forty-five minutes.
NUT BREAD Mrs. H. D. Sheldon
Two cups of graham flour; one cup of white flour; three teaspoonfuls of baking powder; one teaspoonful salt; one-third cup sugar, sifted together. One tablespoonful melted butter; one and three-fourths cup of milk; one cup of English walnuts. Mix in order given. Bake in bread tin about an hour.
NUT BREAD Mrs. W. F. Barnard
Three cups flour; four even teaspoonfuls baking powder; one cup sugar; one teaspoonful salt; one egg; one and one-half cups sweet milk; one cup nut meats. Bake slowly one hour.
NUT LOAF Mrs. R. McNeil
Two cups of flour; three-fourths cup of sugar; one-half teaspoonful salt; three-fourths cup walnuts crushed; three teaspoonfuls baking powder; one egg. Beat egg with milk; add to the mixed and sifted dry ingredients, let rise half an hour, and bake.