Orange Bread Helen Nottingham Peelings of 3 oranges 1 cup water or enough to cover 1 cup sugar Grind the orange peelings or put in blender. Cover with water and bring to a boil. Let boil five minutes. Drain. Do this two more times. After draining the third time, add 1 cup sugar. Cook until only 1 tablespoon of juice remains. Batter: 1 cup sugar 2 eggs 1 tsp. butter 1 cup milk 3 cups sifted flour 3 ½ tsp. baking powder 1 tsp. salt Mix together sugar, eggs and butter. Add the milk, sifted flour, baking powder and salt. Beat all ingredients together and add orange rind. Pour into a loaf pan and bake at 300º for 1 hour or until done. Raisins and nuts may be added to batter. Let stand 24 hours before cutting for tea sandwiches. All-Bran Muffins 1 ½ cups Kellogg’s All Bran 1 cup milk 1 egg, beaten 1/3 cup soft shortening or oil 1 ½ cup sifted flour ½ cup sugar 1 tsp. salt 3 tsp. baking powder Put milk and All-Bran in a bowl and let stand for 5 minutes. Add remaining ingredients and stir only until combined. Fill greased muffin tins ¾ full. Bake at 400º for 25 minutes.
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