BAKING FORMULA FOR QUICK NUT BREAD:

4 cups sifted all-purpose flour
4 level tsp. baking powder
1 tsp. salt
3/4 to 1 cup sugar
2 cups walnuts, chopped coarsely
2 eggs
1 1/2 cups milk
2 tbsp. melted butter

Sift together into mixing bowl the flour, baking powder and salt. Add sugar and walnuts and mix well.

In a small bowl heat eggs to lightness, add milk. Mix. Pour into dry ingredients, add melted butter and stir till smooth.

Pour into two well-greased (4x8x2-inches) loaf pans lined with parchment paper.

Bake in moderate (350°F) oven for 1 hour. Cool and store loaf for one day before cutting.

Note: A second-day loaf will slice beautifully, freshly baked loaves will crumble in the cutting.

RAISIN NUT BREAD:

Use baking formula for Quick Nut Bread. Use only 1 1/2 cups of nuts and add 1/2 cup raisins, coarsely chopped.

NUT BREAD WITH CRUMB TOP:

Use baking formula for Quick Nut Bread. Pour batter into two prepared loaf pans. Before baking sprinkle tops with mixture of 2 tablespoons each of brown sugar, bread crumbs, flour and butter.

GRAHAM DATE LOAF:

Use baking formula for Quick Nut Bread. Make these changes: Use 3 cups graham (or whole wheat) flour and 1 cup white flour instead of 4 cups white flour. Substitute 2 cups dates, cut into strips, for 2 cups walnuts. Use 6 teaspoons baking powder instead of 4 as called for in the baking formula; 1/2 cup sugar and 3 tablespoons melted butter.

GRAHAM DATE NUT LOAF:

Use recipe for Graham Date Loaf. Substitute 1 cup nuts and 1 cup dates, pitted and cut into strips.

BRAZIL NUT FRUIT BREAD:

Use baking formula for Quick Nut Bread. Substitute 1 cup orange juice and 1/2 cup water for milk. Omit the walnuts and in their place use 1 cup dried apricots and 1 cup Brazil nuts. To prepare the apricots, soak one-half hour, drain and put through meat grinder. Chop the Brazil nuts rather fine. Makes two loaves. Bake in moderate (350°F) oven for 1 to 1 1/4 hours.

ORANGE NUT BREAD:

Use baking formula for Quick Nut Bread. Make this change: Add to the sifted dry ingredients, along with the nuts and the sugar, 1 cup finely cut orange peel. Prepare orange peel in following manner: cut the yellow peel of two oranges into large pieces. Cover with boiling water and boil until tender. Scrape the bitter white part from the inside of the peel. Cut the yellow skin into thin strips. Measure and add to the dry ingredients. Mix batter as directed above.

PEANUT LOAF:

Use baking formula for Quick Nut Bread. Omit the butter. Mix 2 tablespoons peanut butter with the milk and add to batter. Substitute 1 cup peanuts, coarsely chopped, for the walnuts of baking formula.

HONEY LOAF:

Use baking formula for Quick Nut Bread. Omit the nuts. Add to the sifted dry ingredients, 1 teaspoon cinnamon and 1/2 teaspoon ginger. Omit the sugar. Add 1/2 cup honey to the milk. Mix same as baking formula. (Add 1 to 2 cups nuts, chopped, if desired.)

RIPE OLIVE BREAD:

Use baking formula for Quick Nut Bread. Use only 2 tablespoons sugar. Add 1 cup ripe olives, stoned, thinly sliced, and well-drained. Bake same as baking formula. (Omit nuts, if desired.)

APRICOT NUT BREAD:

Use baking formula for Quick Nut Bread. Add 1 cup stewed, dried apricots, well-drained and cut into small pieces.

ORANGE LOAF:

Use baking formula for Quick Nut Bread. Omit the nuts altogether. Add 1/2 cup finely cut, candied orange peel to the dry ingredients. Do not use orange peel cut into cubes.

RAISIN BRAN BREAD:

Use baking formula for Quick Nut Bread. Make these changes. Use 2 cups of flour (instead of 4 cups), and after dry ingredients have been sifted together, add 2 cups bran. Also, reduce the quantity of sugar to 2 tablespoons. Omit nuts and in their place add 1 1/2 cups raisins, coarsely cut or chopped.