(11/11/2019)

COMMUNION BREAD RECIPES

FROM THE ARCHIVES OF THE REFORMED PRESBYTERIANCHURCH OF NORTH AMERICA

COLLECTED BY

JOHN M. MITCHELL, VOLUNTEER

(Note: Since recipes tend to be shared and passed around from person to person, from congregation to congregation, and from generation to generation, only the last known recipient(s) of the recipes are noted as it would be impossible to trace their history.

-1-

5 cups flour 1 Tablespoon baking powder1 cup sugar 1 cup milk1 cup butter-flavored shortening Salt

Mix flour, salt, baking powder and shortening together as for pie dough. Add milk. Roll out to 1-1/4 inch. Bake in 350o oven for 10-15 minutes.

(From Washington, Iowa, RPC and as included in the Rose Point RPC cookbook, May 2013. Submitted by Joday Joseph

-2-

1 cup soft margarine or unsalted butter1/2 cup sugar2-1/2 cups flour

Cream margarine or butter and sugar until fluffy. Then add in flour and mix until it looks like Sugar Cookie dough. Grease a 13” cake pan and press dough in and poke holes in it with a fork. Bake in a 3000 hot oven for 30 minutes. Cut it right after you take it out of the oven while it is still hot.

(From: College Hill RPC via Victoria Morris)

-3-

SCOTCH SHORTBREAD

Cream 1 cup real butter and 1/2 cup sugar until light and fluffy. Stir in 2-1/2 cups flour. Pat into ungreased 9” x 13” pan. With fork, prick deeply to score into 32 bars about 1” x 3”. Bake at 350o for 20 minutes. Sprinkle with 1 Tablespoon sugar (can use colored sugar). Cut when warm.

(From Geneva RPC via Ruth Vos and Vicki Smith.)

-4-

2 cups flour 1/2 teaspoon salt 2 teaspoons baking powder 1 egg 3 Tablespoons Sugar 5 Tablespoons (or more) milk 2/3 cup shortening (not butter or margarine)

Preheat oven to 400o. Combine dry ingredients. In separate bowl beat egg and milk with a fork or whisk. Cut shortening into dry mixture using a pastry blender until texture is coarse. Add in liquids, using more drops of milk if dough is too dry. Roll out on a large cookie sheet/jelly roll pan. Create lines for squares by scoring with thin knife 1/2 way through the dough. DO NOT score one section (about 4-5 inch square) so the pastor can break it during communion.

Bake for 12-15 minutes at 400o, watching bread closely so edges do not brown. Let cool in pan several minutes, then cut squares all the way through (saving the one uncut section whole). Move pieces to airtight container. Refrigerate if not using within two days.

This recipe can be divided into as many as 200 tiny squares.

(Old time RPC Communion Bread)

-5-

1 cup sugar 1/2 teaspoon salt 1/2 cup butter 1 teaspoon vanilla 1 cup milk 6 teaspoons baking powder 3 cups flour 2 eggs

Grease pans. Spread dough very thin. Bake at 325o for about 20 minutes. Suggestion: use two cookie pans.

(From Rose Point RPC via Gladys Brown)

-6-

2 cups flour 5 Tablespoons milk 2 teaspoons baking powder (more as needed) 1/2 teaspoon salt 1 egg 3+ Tablespoons sugar 2/3 cup shortening

Cream sugar and shortening. Sift together dry ingredients. Add alternately with liquid to creamed mixture. Form ball, cut into equal sections, and roll 4” x 8” on cookie sheet. Bake 10-12 minutes at 400o.

(From Allegheny RPC.)

-7-

1 cup flour 1/3 cup sugar 3 Tablespoons butter Pinch of salt Milk to moisten.

When well mixed, press into pan about 1/4 inch thick. Bake at 350o about 25 minutes until top starts to brown.

(From Grace Flower via Tom Downing)

-8-

1 egg 1 teaspoon baking powder 1/2 cup shortening 1 teaspoon vanilla 1 cup sugar 3 cups flour (another version uses 2-1/2 cups flour) 1 teaspoon salt 1 cup milk

Cream sugar and shortening. Beat in egg. Sift together flour, salt, baking powder. Add alternatively with milk and vanilla to creamed mixture. Spread on greased (another version “ungreased”) cookie sheet. Bake in slow oven 300o for 45-60 minutes but do not brown. When cool, cut in bite-size pieces. Reserve one piece, 3” x 12”, for the minister to break in the service.

(An “official” old-time church recipe, compliments of research by Dr. Robert Copeland. Also used by Shawnee and Indianapolis RPC.)

- 9-

1/2 cup sugar 1 egg 1/2 cup lard, butter, or margarine 1/2 teaspoon soda 1/2 cup sour milk 2 teaspoons baking powder 1 teaspoon vanilla

Flour to stiffen. Make a soft dough. Start with 2 cups flour and add more as needed.To make sour milk add 1-1/2 teaspoons vinegar to 1/2 cup milk.

(From Mary Mullinnix)

-10-

1/2 cup sugar 1/2 teaspoon soda 1/2 cup lard, butter, or oleo 2 teaspoons baking powder 1/2 cup sour milk 1 teaspoon vanilla 1 egg

Flour to stiffen, makes a very soft dough. Start with 2 cups flour and add more as needed. (To make sour milk, add 1-1/2 teaspoons vinegar to ½ cup milk). (No instructions as to baking temperature and time.)

(from Jean Bessell, Rose Point RPC.)

-11-

3 sticks real butter 1/2 cup flour to roll with 1 stick margarine 1/2 teaspoon salt 3/4 cup sugar 1 teaspoon baking powder 5 cups plain flour

Cream the butter and margarine, add the sugar, and mix well with your hands. Combine the flour, salt, and baking powder, and add it to the butter mixture. With your hands, combine all ingredients well. Separate dough into three batches. Put a little flour on a cookie sheet, then press dough into it, only about ¼” thick. Start at the top and make a square or rectangle all the way down the cookie sheet. Bake at 450 degrees for 8 to 15 minutes. Watch the dough carefully. Let it brown slightly. When you take it out of the oven, score it immediately. Cut long strips, then make small squares.

(“Aunt Sophia’s Communion Bread,” recipe from the First Presbyterian Church (ARP), Columbia, South Carolina newsletter.)

-12 -

4 teaspoons sugar 3/4 cup flour in bowl 3 Tablespoons butter cut into flour

Mix until like coarse corn meal. Add several teaspoons milk. Chill 1 hour. Divide and roll into 2 sheets. Score with knife. Bake at 375o until done.

(Minnie Finley, via Ralph Joseph)

-13-

Cream together: 1/2 cup sugar Stir in: 1 teaspoon cream of tartar 1/2 stick of butter (or ¼ cup butter) and 1/2 teaspoon baking sodaAdd: 1/2 cup milk 2-1/4 cups flour 1 small egg (or 2 Tablespoons) beaten

Cream sugar and butter. Add milk and egg. Stir in cream of tartar and soda. Add 2 cups flour, saving 1/4 cup flour to sprinkle on dough and use on rolling pin. Mix batter. Spread on two 10” x 15” cookie sheets. Roll flat. Cut through with pizza cutter into ½” squares. Bake at 350o for 10-12 minutes. Recut after removing from oven.

Serves 100

(From Nancy Stevenson, Rose Point RPC, through June Miller.)

-14-

1-1/2 cups flour 1/3 cup butter 1 teaspoon baking powder 1/2 teaspoon salt 2 Tablespoons sugar

Add enough milk to mix easily. Roll thin. Mark in squares. Bake. Leave 1 square large enough for minister to break.

(From Sharon, Iowa RPC, via Ida Edgar)

-15-

Mix together thoroughly: 1/4 cup soft shortening, 1/2 cup sugar, 1 eggStir in: 1 Tablespoon thick creamSift together and stir in: 1-1/4 cup sifted Robin Hood Flour, 1/8 teaspoon soda, 1/4 teaspoon salt

Chill dough 30 minutes. Using hand, pat dough into desired thickness, about 1/4” high on a parchment paper lined jelly roll pan. (You may use a rolling pin after you roughly shape dough for even thickness.) Bake at 400o for 14 – 20 minutes until edge is slightly brown and surface is dull. Score pieces while warm. Let cool completely before breaking/cutting apart.

(From Betty Crocker’s Picture Cookbook,1st. edition, 1950, p. 196, and modified by Mary E. Wilson and Patricia Wilson.)

-16-

For 4 good sized pieces:

1/2 cup butter (might be less brittle with a bit less butter) 2 cups flour 1/4 teaspoon baking powder 1/2 teaspoon salt 2 Tablespoons sugar

Mix the same as pie crust, using enough water to make it stick together. Roll about 1/3-inch thick and mark in squares using a ruler. Bake in a moderate oven. Do not brown either top or bottom.

(From Hopkinton, Iowa RPC via Jessie Ferguson)

-17-

1/4 lb. shortening 1 teaspoon salt 3 Tablespoons sugar 3 teaspoons baking powder 1 cup plus 1/2 pint whipping cream 3 cups flour

Roll out on large cookie sheet about 12” x 16”. Score 1/2 to 3/4 of the way through dough before baking. Bake 400o for 12 – 15 minutes. DO NOT BROWN. Makes about 300 pieces.

(From Southfield, MI RPC via Virginia Wissner)

-18-

1 cup sugar 2 cups milk 1 cup butter 2-1 2 teaspoons baking powder

Blend, using enough flour to roll as for cookies, quarter inch. Mark both ways, about one inch wide.

(From Miss Ena Wright and published in an unknown publication.Recipe found in the Minutes of Session, Allegheny RPC, 1943-1970.)

-19-

1 quart flour 1 small cup butter 1 cup sugar 1 teaspoon baking powder 1 cup milk 2 eggs

Roll out dough to desired thickness. Mark in squares and bake on a bread pan turned upside down. Vary the amount of ingredients to suit the size of the congregation to be served.

From Mrs. W. A. Dible and published in an unknown publication.Recipe found in the Minutes of Session, Allegheny RPC, 1943-1970.)

-20-

1/2 cup sugar 2-1/2 cups flour 3/4 cup butter 1/4 teaspoon baking soda 2 eggs

Cream sugar and butter together and add eggs. Sift flour and soda together and add to the above mixture. Pat into a jelly roll pan. Score and chill. Bake at 350o until light brown (about 20 minutes). Score again as soon as removed from the oven.

(From a family recipe courtesy of Dr. James Sterrett)

-21-

3 cups flour 1-1/2 teaspoons salt 1/2 cup sugar 1/2 cup shortening 3 teaspoons baking powder 1 cup milk

Mix ingredients together, spread on a jelly roll pan or cookie sheet. Mark or score with knife to mark bite-size pieces. Bake at 400o for approximately 15-20 minutes until lightly golden. Leave a portion of it uncut for pastor to break during the service.

(Courtesy of Kim Backensto)

-22-

1/2 cup milk 2 cups flour 1/2 cup butter 3/4 teaspoon baking powder 1/2 – 2/3 cup powdered sugar

Mix butter and sugar. Add the rest. Roll out on cookie sheet and mark into squares. Bake at 3500 for 15 – 20 minutes.

(Courtesy of Sue Robb Wilkey)

-23-

2 cups flour 1/4 lb. butter 1/4 cup sugar Enough cream to make soft dough 3/8 teaspoon baking powder

Sift dry ingredients. Work in butter with hands. Add cream gradually until soft ball is formed. Roll out into small portions until about thickness of pie crust. Put into pan. Bake in slow oven 325o – don’t brown. After taking out of oven, cut immediately into small squares. (An alternative can be done for a gluten free version.)

(Courtesy of Barb Wilsey)

-24-SCOTCH SHORTBREAD

1 cup butter or margarine, softened 1/2 cup sugar 2-1/2 cups flour

Cream margarine and sugar until fluffy. Mix in flour. Mixture will be crumbly. Press into 9 x 12 inch pan sprayed with PAM. Pierce with fork. Bake in slow oven at 300o

for 30 minutes. Cut immediately after removing from oven.

(Courtesy of Karen Hicks and Ruth Vos)

-25- 1 cup flour 1 heaping Tablespoon shortening 2-3 Tablespoons ice water

Knead for 4 or 5 minutes. Roll out thin on floured board. Mark off in small squares. Use metal rule if you have one. Bake at 325o until it just begins to brown.

(“Mother rolled it out very thin, maybe a quarter to a third of an inch thick, so that it was a half inch thick after it was baked.”)

(Courtesy of Erma Prutow)

-26- 4 teaspoons sugar 3/4 cup flour in bowl 3 Tablespoons butter cut into flour

Mix until like course corn meal. Add several teaspoons milk. Chill 1 hour. Divide and roll into 2 sheets. Score with knife. Bake at 375o until done.

(Sparta and Selma RPC courtesy of Ralph Joseph)

-27-SHORTBREAD

12 oz. plain flour 4 oz. corn flour 10 oz. butter 4 oz. caster (or very fine) sugar

Mix all together and roll out and cut out. Bake at 150o centigrade (about 300o Fahrenheit) for approximately 20 minutes. (Need a kitchen scale to translate ounces to cups.)

(Used at Faughn RPC, N. Ireland. Courtesy of Louise Schmidtberger whose mother baked the bread.)

-28-SHORTBREAD

4 oz. butter (no margarine) 6 oz. flour 2 oz. caster (or very fine) sugar 2 oz. ground rice (can use Cream of Wheat instead)

Cream the butter and sugar together. Gradually sift in the flour and the Cream of Wheat. Knead the mixture into a ball. On floured surface, roll dough to desired thickness. Place on baking sheet. Score into squares. Bake 35 to 40 minutes until firm and golden. While warm, cut and sprinkle with sugar. (Need a kitchen scale to translate ounces to cups.)

(Courtesy of Marilois George)

-29-

4-1/2 cups all-purpose flour 2 cups water 3 teaspoons salt 3 teaspoons honey 1/2 cup melted butter, divided 1 egg, beaten

Preheat the oven to 350o. Lightly grease a baking sheet.

Sift the flour and salt into a large mixing bowl. In a separate bowl, dissolve the honey in the water. Pour the honey mixture into the flour along with 1/4 cup of melted butter to form a sticky dough. The rest of the butter will be used for basting later. When the dough is too stiff to stir, turn it out onto a well-floured surface and knead for 8 to 10 minutes until smooth.

Divide the dough into four pieces and form each one into a round. Place the loaves on the greased baking sheet. Brush with butter.

Bake for 45 minutes in the preheated oven, basting the tops of the loaves with butter every 15 minutes. After the loaves have baked the full 45 minutes, brush the tops with beaten egg and continue baking for another 15 minutes, until loaves are a rich golden brown. When ready to use, slice or break into small pieces for serving in a church communion.

(From the internet)

-30-

2 cups flour 2 Tablespoons sugar 2-1/2 teaspoons baking powder 6 Tablespoons Crisco 3/4 teaspoon salt

Work together as you would biscuits. Roll out. Bake at 375o until done to the touch.

(Washington, Iowa, RPC courtesy of Clara Blair)

-31-

1 box gluten-free pancake/baking mix from Aldi (about 3 cups) 2 Teaspoons sugar 1/2 cup butter 1 cup milk

Preheat oven to 400o. Spread in insulated jelly roll pan. Score into bite-sized pieces (about ¾” x ¾”), leaving some uncut. Bake 8 to 11 minutes or until barely browned. Allow to cool before removing from pan.

(Courtesy of North Hills RPC)

-32-

3 cups Pamela’s gluten-free mix 1/3 cup sugar 1-1/2 teaspoon baking powder 1/2 cup fat (Lard was the original ingredient). It can be shortening or butter, either diluted with some coconut oil or canola oil or not. 1 cup almond milk (60 calories works better than 30, as it really calls for half-and-half.) No salt because it is in the mix.

Spread in insulated jelly roll pan. Score into bite-sized pieces, leaving some uncut. Bake 8 – 11 minutes or until barely browned. Allow to cool before removing from pan.

(Courtesy of North Hills RPC)

-33-

2 cups Bisquick gluten-free pancake and baking mix 1/4 cup brown sugar 2/3 cup margarine 5 Tablespoons milk 1 egg

The technique is similar to making pie crust. Place baking mix and sugar in a medium-sized bowl and cut in the margarine with a pastry blender. Place milk and egg in a small bowl and beat with a fork until well mixed, then lightly stir the liquid into the dry ingredients until combined, but do not overmix. Turn the dough out onto an ungreased baking sheet and roll into a rectangle about ¼-inch thick. Dust with additional baking mix if needed to prevent it from sticking to the rolling pin. Score it in 7/8-inch squares, leaving a portion unscored. Bake at 375o

about 12 minutes until it just starts to brown. Cool before removing from baking sheet.

(Courtesy of North Hills RPC)

-34-

1-1/2 cups flour 1/4 teaspoon salt 1 teaspoon baking powder 1/2 cup milk and water mixed (Pour in a little at 1/4 cup sugar a time, enough to make a soft dough. You 1/4 cup oleo or butter probably won’t need all of it.)

Save out a small batch of dough to roll out, ¼-inch thick and make a round piece for the pastor to break. Roll the rest out, ¼-inch thick and bake on lightly floured cookie sheet. Mark ¾-inch squares on it before baking. Makes about 100 squares.

Bake at 450o about 7 or 8 minutes until lightly brown. When cool, cut into squares.

(Anna McMahon, Mary Lyons, Ruth Robb, Roberta McElroy, Mildred Hall, Katheryn Piper, all of Topeka, Kansas. From Baldwin, Illinois – Sparta is also listed Mrs. L. M. Patterson.)

-35-

2 cups flour 1/2 cup shortening 4 teaspoons baking powder 1 egg 1/2 teaspoon salt 2/3 cup milk 1/2 teaspoon cream of tartar 2 Tablespoons sugar

Sift dry ingredients, add shortening and blend until cornmeal like consistency. Add milk and egg. Mix. Roll out about ¼- to ½-inch thick. Score top, bake at 400 – 450 degrees.

(Quinter, Kansas RPC. Thelma Mann)

-36-

1 quart flour 2 teaspoons baking powder 1 cup sugar Cream 1/2 teaspoon salt

Add cream to make dough. Roll thin and bake in a moderate oven.

(Sterling, Kansas RPC. Mrs. Will Humphreys)

-37-

1 cup shortening (1/3 lard) 1 teaspoon soda 2/3 cup sugar 2 teaspoons cream of tartar 1 egg Flour to make thick dough 1/2 cup milk (not measured)

Roll out and score. Bake 300 degrees.

(Unknown source)

-38-

1 cup milk 4 cups flour 1 cup butter 1 – 1/3 teaspoon baking powder 1 cup powdered sugar Dash salt

Mix like cookie dough. Pat in greased and floured pan. Score in squares. Bake at 350o until light brown.

(Unknown source)

-39-

1 egg 1 teaspoon salt 1/2 cup shortening 1 teaspoon baking powder 1 cup sugar 1 teaspoon vanilla 1 cup milk 2½-cups flour (3 for Indianapolis)

Cream sugar and shortening. Beat in egg, if any. Sift together dry ingredients. Add alternatively with liquid to creamed mixture. Spread on ungreased cookie sheet. Bake 45-60 minutes at 300 degrees. DO NOT BROWN—SHOULD BE VERY WHITE. Cool. Cut into very tiny squares. Reserve one piece 2” by 3” for minister to break.

(Shawnee, KS RPC (and Indianapolis)

-40-

1/4 cup shortening 1 teaspoon salt 3 Tablespoons sugar 3 teaspoons baking powder 1 cup milk 3 cups flour ½-pint whipping cream

Form ball. Cut into equal sections and roll 4” x 8” on cookie sheet. Bake 10 – 12 minutes at 400o.

(Southfield, Michigan RPC)

-41-

1½-cups flour 1/3 cup butter 1 teaspoon baking powder ½ teaspoon salt 2 teaspoons sugar Enough milk to mix easily

Roll thin. Mark in squares. Bake at 375o for 10 – 12 minutes. Leave 1 square large enough for minister to break. Makes 80 squares.

(Recipe from Ida Edgar)

-42-

1 cup flour 2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup sugar Sift the above ingredients Add: 1/2 cup butter 1/2 teaspoon vanilla 1 well-beaten egg

Stir together with 1-2 Tablespoon milk to moisten. Roll onto greased and floured jelly roll pan. Score into small squares. Bake in hot oven (375o – 400o) oven for 10 – 12 minutes. Burns easily.

(Grandmother of Carol McBurney Lowe)

-43-

1 cup butter 1+ cup flour 1 cup sugar 2 teaspoons baking powder 1 cup sweet milk

Combine. Divide into three. Roll or pat into greased round cake pans. Score prior to baking. Bake at 375o for ten minutes.

(From Jane Crawford’s aunt Helen McClure)

-44-

1 cup sugar 1 Tablespoon vanilla extract 1 stick butter 1 Tablespoon almond extract 1 egg 4 cups flour 1 cup milk 2 teaspoon baking powder

Grease an 11 x 17 cookie sheet and preheat the oven to 325o F

Mix above ingredients and spread on the sheet and bake for 20 minutes. Allow to cool before cutting.

(From Anastasia Wilson)

-45-

3 cups flour 2/3 cup butter 2 teaspoons baking powder (level) 1/2 teaspoon salt 1/2 cup sugar

Mix to soft dough, 1/2 milk and 1/2 water (as much as needed). Roll out on cookie sheet about 1/4 inch high. Mark into ¾-inch squares. Save enough dough to make about a 9” piece to break. Bake at 450o (not too brown). (Use 2/3 of recipe.)

(From Sue Wilkey)

-46-

3 cups flour (level) 1 teaspoon baking powder (rounded) 1 scant cup of sugar Pinch of salt

Sift above ingredients into mixing bowl.

Work 1/4 cup butter, lard (or oleo) into dry ingredients. Make a well in center. Beat 1 egg well and add 3/4 cup of rather thin cream into egg. Pour into well, then mix all together.Roll on floured board to ½-inch thick. Cut about 3” x 4” or whatever is easiest to lift onto a greased cookie sheet with a pancake turner.With back of a silver knife, dent each 3” x 4” piece into ½-inch squares.Do not have cream too rich as the bread will be too crisp.Bake 10-12 minutes in 375o oven.Note: May be rolled out and cut for cookies – add decoration: colored or cinnamon sugar, nuts, etc.

(From Clarinda, Iowa, RPC)

-47-

WPC Communion Bread

6 cups flour (3 cups) 2 sticks margarine melted (1 stick) 1 ½ cups milk (3/4 cup) 1-2 tsp. salt (1 tsp.) 2/3 cup honey (1/3 cup)

Mix liquid ingredients and salt together. Stir in flour. Knead lightly and roll out into ½-inch thickness on floured surface. Dough should be slightly sticky. Bake at 350 degrees for 20 minutes, or until lightly browned. Cut into bite-size pieces.

(From Sandra Vandermerwe)

-48-

CREC communion breadJewish Egg Bread

Almost ½ cup water (1/4 cup and 1/3 cup to be exact) 2 eggs 1/3 cup stick butter, melted ¼ cup honey 1 tsp. salt 3 cups flour (2 cups whole wheat and 1 cup Better for Bread flour; or whatever you prefer.) 2-1/2 teaspoon yeast

Put ingredients into bread machine on dough cycle. When finished, take out and divide dough into 3 parts to braid them. Bake in 375-degree oven for 30 minutes.

(From Sandra Vandermerwe)

-49-Communion Bread1 cup white sugar½ cup lard or butter (lard preferred)½ cup sweet milk or creamPinch of salt1 teaspoon baking powder

Mix all together with flour enough to roll out thin as for cookies. Score the surface into small half-inch squares; place in wide pans ten-by-six inches and bake in moderately hot oven. This will make bread sufficient for one hundred and fifty communicants. I have used this recipe for forty years.

(from an Elder’s wife in an unknown December 30, 1915 publication)

-50-Communion Bread3 moderately full tins of flour3 teaspoons baking powder1 teaspoon salt1 cup butter1 cup sugar

Put flour, baking powder, salt, and sugar together and work in butter.Then mix with milk and roll thin on flat in pans.

(from Anna V. Murdoch in an unknown December 30, 1915 publication.)

-51-

Communion Bread

One quart of flour with which sift two heaping teaspoons of baking powder, a level teaspoon of salt, one cup sugar, two eggs, and three fourths of a cup of cream.

After rolling a quarter of an inch thick on the baking pan which must be well greased and floured, trim edges off as you would pie crust, mark in inch squares and bake in a moderate oven until it is a very pale brown. The pans for baking should be of sheet iron, any convenient size, turned down at edges like a hem. These will be found more convenient for baking biscuits, cookies, etc. than common baking pans.

(from Mrs. Martha J. Stevenson in an unknown December 30, 1915 publication)

-52-Communion Bread1 cup butter (scant)1 cup milk1 cup sugar1 Tablespoon baking powderFlour

Roll about half-inch thick, as soft as possible. This is sufficient for about 350 persons. I had a tinner make a cutter about five-by-seven inches. The cakes were marked off in squares. The cutter was made with divisions not as deep as the outside edges so as to mark the squares but not cut them. There were 28 squares in each cake. Bake in moderate oven till light brown.

(from Mrs. W. A. Cook in an unknown December 30, 1915 publication.)

-53-Communion BreadCream ¼ cup margarine and 1\3 to ½ cup sugar½ cup milk1 cup flour1/2 teaspoon baking powder1/8 teaspoon salt

Stir in milk and dry ingredients. Spread in pan and bake at 350o about 25 minutes

(From an unnamed source in an unknown December 30, 1915 publication.)

-54-Communion BreadCream: 2 C sugar and 1 C shorteningStir in: 1 C buttermilk and 4 eggsSift: 6 C flour, 1 tsp. soda, 1 tsp. cream of tartar. Add to cream mixture.Chill overnight

Roll out ¼-inch thick or less. Cut with pizza roller or ruler, making ½ -inch sizes. Remove to cooking sheets by several large squares. Bake at 400 degrees Fahrenheit for 10 – 12 minutes. Watch closely, do not make it too brown. (Might be able to use a little less flour). One half of the recipe is plenty depending on your needs.

From: Mrs. Mabel McIsaac, College Hill RPC

-55-Communion Bread

3 C. sifted flour¼ C. sugar1 tsp. salt3 tsp. baking powder½ C. butter, room temperature½ pint whipping cream

Sift first 4 ingredients together into mixing bowl. Cut in softened butter with a pastry blender until fine. Beat whipping cream and add to above mixture, using a fork to mix. Form a ball of dough and divide into 3 or 4 parts. Roll one portion between wax paper. (I sometimes sprinkle a tiny bit of flour over dough before covering with second piece of wax paper.) Roll out like pie

crust. Remove top paper and place rolled out dough on greased cookie sheet. Remove second paper.Making squares: I cut up a yard stick and use a piece 15 inches long. My cookie sheet has edges on only 2 sides. Placing this stick on the dough, I mark along it with an aluminum strip. Don’t press too hard or the dough splits as it bakes. Prick each square with a fork. Leave the irregular edge on until after it is baked. These get brown but when trimmed off it leaves a straight edge. Bake at 425 degrees Fahrenheit for 6 – 7 minutes or until light brown. Let cook on the cookie sheet a couple of minutes and slide off to cool. (I use a bread board with wax paper on it.) These may be packed in Tupperware with sheets of wax paper dividing the layers.Note: Some have baked these crackers at 400 degrees for 10 minutes. I try to divide them into sections of 6 to place on the communion plates. These can be frozen.

(From Alleyne Baumgartner, from the Southfield RPC)

-56-Communion Bread

4 cups flour½ cup sugar¾ tsp. salt½ cup oil¼ cup butter or margarine¾ cup evaporated milk

Mix together flour, sugar, and salt. Reserve ¾ cup of this mixture. Into the remaining mixture cut in oil and butter. In the reserved ¾ cup of mixture add evaporated milk. Mix together (which is easy to do in a food processor) and shape into a ball. Roll with a rolling pin to ¼-inch

thick on an ungreased cookie sheet. Cut into 1-inch strips and then prick with a fork to create 1-inch squares. Bake at 425 degrees for 6 minutes. Timing is critical. Bake 30 seconds less for a chewier texture or 30 seconds more for a crunchier texture. Remove from pan and let cool. Makes about 250 pieces.

Note: Freezes well, both as a dough and after baking, if well wrapped.

(From Becky Manring, Southfield RPC)

-56-Communion Bread

Mix Together:2 C. flour6 Tbsp. sugar2/3 tsp. salt

Cut in:2/3 C. shortening

Stir in:1/3 C. cold milk (until dough holds together)Spray two or three cookie sheets with baking spray (insulated cookie sheets work well).Divide dough into two or three pieces and roll out dough on sheets.“Score” with a pizza cutter to make square or diamond-shaped small pieces.Bake 15-20 minutes at 375 degrees Fahrenheit. Watch carefully, as this can burn easily.

(from Myrtle Sutton, First Baptist Church of Evans City)