Santa's magic 5-way mix

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Santa's Magk 5 Way Mix
H cup Shortening
% cup chopped Dates (Vt lb.) 2 tsp. Baking Powder
1 Vi cups Dark Brown Vi cup sliced candied Pineapple       Vi tsp. Salt
Sugar (packed in cup)
2 Eggs
Vi cup Milk
Vz cup Currants (Vi lb.)
Vz cup chopped Seedless
Raisins (Vi lb.)
(H lb.)
V2 cup sliced candied Cherries
OAlb.)
1 cup chopped Raw Apple
Vi cup chopped Nuts (Vs lb.)
2 Vz cups »JW RED BAND Flour
Vi tsp. Allspice
Vi tsp. Ginger
Vi tsp. Nutmeg
Vi tsp. Cinnamon
CREAM SHORTENING, add sugar gradually, and cream until fluffy. Beat in the eggs
— then the milk, fruits and nuts. Sift flour,
baking powder, salt and spices together,
and blcnrHrrtcrthc-fruit mixture. Use itr-thc—
following ways:
for FRUIT CAKE: pour batter into well
greased 8-inch square cake pan (about 2 inches
deep) lined with paper. Bake 60 to 70 minutes in a moderate oven (350°). Cool. Store at
least 2 weeks. To store Fruit Cake: (1) As soon
as cake is cool, wrap in cloth soaked in wine
or grape juice, and store in covered jar in
cool place. If cake is kept longer than a few
weeks, soak cloth from time to time. (2) Or
place cooled cake in tightly covered can
with orange or apple slices. Do not place
the fruit slices directly on cake. Be sure to
change them frequently to prevent molding!
for STEAMED PUDDING: Make half the recipe .. . filling 1 well greased tube-center pudding mold (8 inches in diameter, and 3 inches
deep), or 2 1-lb. molds or cans about yi full.
Cover tightly, and steam for 2 hrs. Serve hot
with hard sauce or lemon sauce. 6 servings.
for DROP COOKIES: Make half the recipe.
Chill 3 to 4 hours or over-night. Drop batter by teaspoonfuls about 2 inches apart on
greased heavy baking sheets. Bake about 10
minutes in moderately hot oven (4009). 4 trri—
dozen cookies.
for FRUIT BARS: Make half the recipe. Pour
batter H inch deep into greased and floured
8-inch square cake pan. Bake 35 to 40 minutes
in moderate oven (350°). When cold, cut
into bars, 1 by 2 inches, and roll in confectioners' sugar. 32 fruit bars.
for FROSTED SQUARES: Follow directions
for Fruit Bars. When cold, frost and cut
into 2-inch squares. 16 frosted squares.
BUTTER ICING: Cream 3 tbsp. softened
butter. Add H cup confectioners' sugar
gradually, and cream thoroughly. Gradually
add 3 more cups of confectioners' sugar, 3
tbsp. cream, and yi tsp. vanilla, and beat
until smooth. Spread in a thin layer over
fruit squares or cake . . . then, if desired,
pour melted chocolate (AM oz. sweet chocolate) over it to cover top evenly.
Buttermilk biscuits
2 cups sifted RED BAND Flour
1 tsp. Salt
2 tsp. Baking Powder
Vi tsp. Soda
3 to 5 tbsp. Shortening (depending on richness desired)
Buttermilk to make soft dough (about Vz cup)
SIFT FLOUR, salt, baking powder, and
soda together. Cut in shortening with
pastry blender until finely blended. Stir in
just enough buttermilk to make a soft
dough. Round up on lightly floured cloth-
covered board. Knead very lightly — just
to smooth up. Roll or pat out yi to yi inch
thick, as desired. Cut with floured biscuit
cutter. For biscuits with crusty sides,
place a little apart on lightly greased heavy
baking sheet. For soft sides, place close
together. Bake until a light golden brown
(8 to 10 minutes) in very hot oven (475°). 16
small biscuits or 8 large.
SWEET MILK BISCUITS — Use same recipe as
above except use 3 tsp. baking powder instead of 2, and use sweet milk instead of
buttermilk. Omit soda entirely.
IMPORTANT!
I       When using RED BAND Self-Rising
Flour, omit baking powder, soda and
salt.
O      Self-Rising Flour should not be used
*•    with recipes calling for yeast.
RED BAND Flour is a product of Red Band
Company (trade name). Southeastern Division
of General Mills, Inc., Johnson City, Tenn.