A FAVOURITE RECIPE FOR ORANGE BREAD
Boil in a small quantity of water for one hour the skin of 4 oranges. Drain and remove all whites. Then cut, /the orange peel into tiny strips and cook again with J cup water, and 1 cup sugar, stirring constantly until the syrup is all evaporated. Then mix well together 1 cup orange peel 1 cup sugar ‘3 cups flour
1 cup milk 3 teaspoons baking powder
Little salt. Bake in slow “'oven (3 00 degrees F.) 45 or 50 minutes. A large baking powder tin, or several small ones may be used, allowing plenty room at top of tin for bread to rise. If lid is punctured with
small holes and placed on tins be-
fore placing in oven this will pre-
vent a heavy crust from forming on top. This orange bread is delicious thinly sliced and buttered. It is attractive served on a large plate with Alternate rounds of date bread.
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Bibliographic details
Bay of Plenty Times, Volume LXVII, Issue 12801, 24 July 1939, Page 6
Word Count
161A FAVOURITE RECIPE FOR ORANGE BREAD Bay of Plenty Times, Volume LXVII, Issue 12801, 24 July 1939, Page 6
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