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Page 10 · column 6 of 6 · from the scan, no model involved
Saffron tea bread 2 cups sifted ail-purpose flour 2 tsp. baking powder 1 tsp. salt 1/2 cup shortening 1/4 tsp. baking soda 1/8 tsp. ground saffron 2 tsp. grated lemon rind 3/4 cup sugar 2 large eggs 3/4 cup water 2 Tbsp. fresh lemon juice Sift first 3 ingredients together and set aside. Mix shortening with next 3 ingredients. Gradually blend in sugar. Beat in eggs, one at a time. Mix water and lemon juice and add to mixture alternately with sifted dry ingredients. Beat for a half-minute. Pour into well greased, lightly floured loaf pan (9x5x3 inches). Bake in preheated moderate oven (350 degrees) for 1 hour, or until done. Cool in pan for 10 minutes. Turn out onto a rack to finish cooling. Let stand overnight before slicing. Good with cream cheese.
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