Ingredients
Compressed Yeast 3/8 cup (3 oz.)
or
Active Dry Yeast 4 and 2/3 tablespoons (1.5 oz.)
Warm Water (110 degrees F) 1 and 1/2 cups

All Purpose Flour 4 and 1/4 quart (4 lb. 4 oz.)
Sugar 1 cup 2 tablespoons (8 oz)
Salt 2 tablespoons (1 and 1/4 oz)
Lard 1 and 1/2 cups (12 and 1/4 oz) (Shortening may be substituted)
Milk 3 and 3/4 cups)
Eggs 6 large
Cheese, grated 1 and 1/2 cups (6 oz)
filling:
Peanut Butter 2 and 1/2 cups (1 lb 8 oz)
Butter or margarine 1 cup (8 oz)
Brown Sugar 1 cup and 2 tablespoons packed
icing:
Peanut butter 1/4 cup and 2 tablespoons (3 and 1/2 oz)
Confectioner’s sugar 1 quart and 3/4 cup (1 lb 4 oz)
Milk 3/4 cup to 1 cup

Note: All ingredients and utensils must be warmed to room temperature.
Procedures:

1. Dissolve yeast in warm water.
2. Blend flour, sugar and slat 5 minutes in mixer on low speed. Cut in fat until mixture is granular. Shortening may be substituted for lard.
3. Add milk, eggs and disovled yeast to dry ingredients in mixer. Blend well.
4. Add cheese and, using dough hook, mix until dough leaves sides and bottom of bowl. Dough should be soft but not sticky.
5. Cover and let rise in a warm place (90 degreees F) about 30 minutes until doubled in volume.
6. Make filling by creaming peanut butter, fat and brown sugar. Set aside.
7. Punch down dough; divide into 7 rounds, 1 lb 4 oz each and let rest 5 minutes.
8. Roll each round of dough into rectangular strips 9 by 14 by 1/3 inch. Spread with peanut butter filling. Roll as for jelly roll.
9. Cut rolls into 1 inch slices; place cut side down on greased baking sheets. Let rise about 30 minutes.
10. Bake 20-25 minutes at 350 degrees F (moderate oven).
11. Make icing by creaming peanut butter, confectioner’s sugar, and milk. Ice rolls while they are hot.

Serving: 1 roll provides a serving of bread.
Note: Use 3 oz (1 cup) dried whole eggs and 1 cup water in plas of shell eggs.

Source: School Lunches.

ingredients
dry ingredients:
Whole wheat flour    3 quarts (3 lb. 12 oz.)
conrmeal        1 quart 91 lb. 5 oz.)
baking soda        2 2/3 tablespoons (1 oz.)
salt            2 tablespoons

raisins            1 quart (1 lb. 4 oz.)

buttermilk        2 quarts
molasses        1 quart (2 lb. 14 oz.)
sugar            2 cups (14 oz.)

procedures:
1. Blend dry ingredients 5 minutes in mixer on low speed. Mix in raisins.
2. Combine buttermilk, molasses and sugar. Stir into dry ingredients, blending only until dry ingredients are moist and mixture has rough appearance.
3. Pour into 4 greased loaf pans (about 4x10x4 inches), 1 quart 1 1/4 cup (3 lb. 8 1/2 oz.) per pan.
4. Cover pans tightly; steam in compartment steamer at 5 lb. pressure 1 hour 45 minutes.

Variation: Date Boston Brown Bread: Use 3 cups (1 lb. 4 oz.) chopped, pitted dates in place of raisins.

Source: School Lunch

ingredients:

dry
4 qts. flour (16 cups) (5 lbs. white flour = 4 qts.)
3 1/2 cups sugar
10 oz. baking powder (1 1/4 cup)
3 1/2 t. salt
4 qts. cornmeal
2 qts. egg mix (8 cups) (2 qts=4 dozen eggs)
5 cups milk powder (equals 15 cups milk)

liquids
2 qts. water
4 qts water (for dried milk)
4 cups melted butter, cooled

procedure:
mix dry ingredients.
add water and melted butter
bake at 425 degrees f for 20-25 minutes

note: if you use unsalted butter or shortening, you will need to add salt.

note: if any real milk is available, use it. Buttermilk is especially good. We’ve added sour cream, cool whip, creamer, use your imagination. Be generous with sugar if you can.

source: anonymous handwritten recipe card.

25 eggs
2-2/3 c. milk, liquid
1 tsp.  salt
50 slices bread
8 t. margarine or butter

procedure:

1. beat eggs, add milk and salt,
2. spread a little margarine or butter in a heated fry pan.
3. dip bread in egg mixture, cook in fry pan over low heat until browned on one side.
4. turn bread, putting a little more butter under each slice. brown other side.

Source: KJFSC

procedure:
1. combine dry ingredients in mixer bowl,
2. add esgs, milk, and fat.
3. mix on low speed for 30 seconds,
4. if batter is thicker than desires, thin with milk,
5. bake until surface of cake is full of bubbles, turn and
finish baking.
note: if desired add 1/2 lb. well-drained blueberries to batter after mixing

Source KJFSC

procedure:
1. add hot milk to oatmeal flour; cook until thick. cool.
2. add nutmeg, cinnamon, salt, sugar and beaten egg yolks, fold in beaten whites last,
3. fry on a hot greased griddle
Source KJFSC

5 c flour
2 t baking powder
1-1/2 tsp salt
1/3 c + 2 tsp,   sugar
2 eggs beaten
3 c milk
1/2 c fat, melted, cooled

procedure

1. combine dry ingredients in mixer bowl,
2. combine eggs, milk, and fat,
3. add to dry ingredients,
4. mix only to blend on low speed, about 30 seconds, batter will be lumpy,
5. measure 1/4 c, or #16 dipper into well greased muffin pans,
about 2/3 full,
6. bake 25 minutes at 400 f. degrees.
** note: batter should be dipped all at once with little handling as possible, but may be refrigerated a short time and baked as needed

Source KJFSC

1-1/2 lbs flour
1-1/2 lbs brown sugar
1/2 lbs     butter or shortening
2-1/4 tsp baking powder
1 pt sour milk or buttermilk
3/4 tsp soda
2  eggs
1-1/2 tsp. vanilla
procedures:
1. sift flour twice: mix with sugar,
2. cut in butter until thoroughly blended
3. reserve 1/3 of mixture for topping.
4. mix baking powder with remaining flour mixture.
5.  combine sour milk, soda, eggs, and vanilla; add flour mixture and blend.
6.  turn into greased shallow baking pans, making 1 inch layer. sprinkle with crumb mixture.
7.  bake in moderate oven 350 f. 20-30 minutes.

Source KJFSC

1 qt.  milk, scalded
3 c. corn meal
1/2 c butter
9 egss
1/2 tsp salt
2 t. + 2 tsp     baking powder
procedure:
1. stir meal into rapidly boiling milk.
2. cook until very thick—prevent scorching,
3. remove from fire and cool.
4. after cooling, add butter and beat until smooth.
5. then add eggs, beat well.
6. add baking powder and salt and beat again.
7. bake for 35 minutes at 400 f, degrees.

Source KJFSC

1 lb. 10 oz. sugar
10 oz.  fat
5  eggs
1 lb, 10 oz. bananas
3/4 c.  milk
2 lb,  flour
2 tsp  salt
4 t.  baking powder
1/2 tsp. soda
8 oz,  nuts, chopped
procedure:
1. cream fat and sugar 5 minutes at medium speed,
2. add eggs/ beat 2 minutes; add bananas and seat i minute,
3. add  milk, dry ingredients, and nuts,
4. mix at low speed  for 1 minute,
5. divide  batter into 4 greased loaf pans. let stand for 30 minutes before baking.
6. bake for 50 minutes at 350 f.

Source KJFSC