1 1/4 cups sifted all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 cup unsifted whole wheat flour
1/2 cup firmly packed brown sugar
1 1/2 cups buttermilk
2 tablespoons melted shortening
1/2 cup chopped pitted dates
1/2 cup chopped walnuts

Place a rack in bottom of a steamer or kettle. Pour in water just to top of rack. Grease about 1 1/2-quart mold or three (1-pound) empty tin cans. Just before bread mixing is completed, cover steamer and bring water to boiling. (See card D 105 for detailed directions on steaming.)

Sift together flour and next 3 ingredients. Add and stir whole wheat flour and brown sugar. Add and stir in buttermilk and melted shortening, mixing just until smooth. Mix in dates and nuts. Pour batter into mold, or portion among 3 cans, filling each about 2/3 full. Cover container tightly with aluminum foil or waxed paper. Place mold on rack in steamer while water is boiling briskly. Cover steamer and steam bread 2 1/4 hours or until done. Cool on wire rack about 5 minutes. Unmold and serve warm. Mailes 1 large mold or 3 small loaves.

RAISIN BROWN BREAD: Prepare the Date-Nut Bread, above, substituting 3/4 cup seedless raisins for the chopped dates and nuts. Steam as directed.

Published by — COOKINDEX– Division of H.S. Stuttman Co., Inc., New York ©Copyright 1958 Tested Recipe Institute, Inc., New York