A make-ahead batter — mixed once, kept in the fridge, baked a few at a time as wanted.
Ingredients — full batch (makes approx. 1 gallon)
Mix: - 2 c. Nabisco 100% Bran Cereal - 2 c. boiling water
Cream in large bowl: - 2½ c. sugar - 1 c. shortening - 4 eggs (one at a time) - 1 qt. buttermilk - moistened bran (above) - 1 c. Kelloggs All-Bran cereal
Mix and fold into creamed mixture: - 5 c. flour - 5 tsp. baking soda - 1½ tsp. salt
Ingredients — half batch
Written down the right-hand margin in a second hand, in pencil. - 1 c. Nabisco 100% Bran · 1 c. boiling H₂O - 1¼ c. sugar · ½ c. shortening · 2 eggs (one at a time) · 1 pt. buttermilk · moistened bran (above) · ½ c. Kelloggs All-Bran - 2½ c. flour · 2½ tsp. [baking soda] · ¾ tsp. salt
Method
Store in refrigerator in covered dish for one week (before baking).
May be kept for up to 7 weeks.
Bake as needed: 350° for ½ hour, or 400° for 20 min.
Notes
Two hands on one sheet. The full recipe is in blue ink; someone later worked out the half batch in pencil down the right margin and it has been kept — that second column is part of the document. The card carries an apparent contradiction it never resolves: "store in refrigerator for one week" and "may be kept for up to 7 weeks." Transcribed as written; not reconciled.
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