Saturday, July 18, 2009

Sandwhich Breads from a 1945 cooking pamplet

Sandwich Breads

(taken from Favorite Recipes for Country Kitchens
Copyrighted to General Foods Corp. 1945 page 15)

There's a place of honor in the bread box for sandwich breads like these. They use fitfie sugar, yet can pinch-hit for sweeter cake and desserts doz¬ens of times. As sandwiches, of course, they delight all boys and girls and friends for afternoon snacks or for parties.

But next time, slice one of these extra good flavor-full breads to serve with fruit—fresh, canned, or sauce-to end a meal in a fine "full" way. Because they make packed school luncheons special and appealing, here are simple lunch-box patterns that use these nourishing breads!


Ham and Cucumber Sandwich

Fresh Tomatoes with Salad Dressing

Delicious Nut Bread Sandwich

with Cream Cheese and Jelly

Hot Cocoa (in thermos bottle)



Cream Soup or Chowder (in thermos bottle)

Salted Crackers Raw Carrot Sticks or Celery Grape-Nuts Prune Bread and Butter Sandwiches Rhubarb Sauce or Baked Pears

Use recipe for Delicious Nut Bread, sub¬stituting 3/4 cup molasses for brown sugar. Decrease milk to 1 cup. Combine molas¬ses with milk and egg before adding


3cups sifted flour

1 tablespoon Calumet Baking Powder

1/4 teaspoon soda

1& 1/2 teaspoons salt

½ to 2/3 cup granulated sugar

1/4 cup brown sugar, firmly packed

1 egg, well beaten

1 & 1/4 cups milk

4tablespoons melted shortening

1 cup nut meats, finely chopped

Sift flour once, measure, add baking powder, soda, salt, and sugars, and sift together into bowl. Combine egg and milk. Add to flour mixture, add shortening, then mix just enough to blend. Fold in nuts. Turn into a greased loaf pan, 9x5x3 inches. Let stand 20 minutes. Bake in moderate oven (350° F.) 1 hour and 5 minutes, or until done. Cool. Wrap in waxed paper and store overnight before slicing.


1& l/3 cups milk, scalded

2/3cup Grape-Nuts

2 cups sifted flour

1tablespoon Calumet Baking Powder

2teaspoons salt

2/3 cup sugar

1 egg, well beaten

3tablespoons melted shortening

2/3cup finely cut soaked prunes

Pour hot milk over Grape-Nuts. Set aside to cool while preparing other ingredients. Sift flour once, measure, add baking powder, salt, and sugar, and sift again. Add egg, shortening, and fruit to cool Grape-Nuts mixture and mix well. Then add flour mixture, stirring only enough to dampen flour. Turn into greased 9x5x3-inch loaf pan and let stand 20 minutes before baking. Bake in moderate oven (350° F.) 1 hour, or until done. Cool, then wrap in damp cloth or waxed paper and store several hours or overnight before slicing. Please note: If you prefer, add 1 cup chopped raisins or currants instead of prunes. Or make plain by omitting fruit.

(image taken from American Molly's Lunchbox set)

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