Mix and sift dry ingredients; add milk, beaten egg, and melted shortening; beat well and pour into greased shallow pan.  Bake in hot oven about 25 minutes.

SPIDER CORN BREAD

1 egg 1-3/4 cups milk 2 tablespoons sugar 1 cup corn meal 1/3 cup flour 1 teaspoon salt 2 teaspoons Dr. Price’s Baking Powder 1 tablespoon shortening

Beat egg and add one cup milk; stir in sugar, corn meal, flour, salt and baking powder which have been sifted together; turn into frying pan in which shortening has been melted; pour on remainder of milk, but do not stir.  Bake about 25 minutes in hot oven.  There should be a line of creamy custard through the bread.  Cut into triangles and serve.

GRAHAM BREAD

1-1/2 cups flour 1-1/2 cups graham flour 4 teaspoons Dr. Price’s Baking Powder 1 teaspoon salt 1 tablespoon shortening 1 egg 1-1/2 cups liquid (1/2 water and 1/2 milk) 2 tablespoons sugar or molasses

Mix flour, graham flour, baking powder and salt together; rub in shortening; beat egg and add with sugar or molasses to liquid; stir into dry mixture and beat well; add more milk if necessary to make a drop batter.  Put into greased loaf pan, smooth with knife dipped in cold water.  Bake about one hour in moderate oven.

NUT OR RAISIN BREAD

2-1/2 cups flour 1/2 cup graham flour 1/4 cup sugar 1 teaspoon salt 1 cup walnuts or raisins 4 teaspoons Dr. Price’s Baking Powder 1 egg 1-1/2 cups milk

Sift dry ingredients together.  Add raisins or nuts chopped not too fine; add beaten egg to milk and add to dry ingredients to make a soft dough.  Put into greased loaf pan.  Allow to stand about 30 minutes.  Bake in moderate oven from 45 to 60 minutes.

PEANUT BUTTER BREAD

2 cups flour 4 teaspoons Dr. Price’s Baking Powder 1 teaspoon salt 1/2 cup sugar 1 cup milk 2/3 cup peanut butter or 1/2 cup finely ground peanuts

Sift flour, baking powder, salt and sugar together.  Add milk to peanut butter or peanuts, blend well and add to dry ingredients; mix thoroughly.  Bake in greased loaf pan in slow oven 45 to 50 minutes.  This is best when a day old.  It makes delicious sandwiches cut in thin slices and filled with either cream cheese or lettuce and mayonnaise.

PRUNE OR DATE BREAD

1 cup prunes or dates 2-1/2 a cups graham flour; or 1 cup flour and 1-1/2 cups graham flour 1/4 cup sugar 1 teaspoon salt 4 teaspoons Dr. Price’s Baking Powder 1 cup milk 1 tablespoon shortening

Wash prunes, soak several hours, drain, stone and chop, or use dates stoned and chopped.  Mix flour, sugar, salt and baking powder; add milk to make soft dough and beat well; add fruit and melted shortening.  Put into greased bread pan; allow to stand about 30 minutes in warm place.  Bake in moderate oven one hour.