SWEET ROLLS
(Mrs. N. Fredlund, Percival)
2 cakes yeast
1%, cup tepid water
©. cups sweet milk
4 tablespoons butter
12 tablespoons sugar
2 teaspoons salt
16 cups flour
4 eggs
8 cardamon seeds (shelled
and crushed).

In evening: Put yeast in water.
Scald milk, add butter, salt, and 4
tablespoons sugar. Let cool until
lukewarm, then beat into the yeast
6 cups flour. Let rise over night.
Next morning: Cream together eggs,
8 tablespoons sugar, cardamon seeds.
Beat into sponge. Add 10 cups flour
or enough to make firm dough. Let
rise until double in bulk. Form into
buns. Let rise till light. Brush tops
with beaten egg before placing in a
moderate oven. Bake for 30 to 40
minutes.

ROLLS

Roll some of the dough into a sheet,
spread with soft butter, sprinkle with
sugar and cinnamon, raisins. Roll up
and cut with sharp knife into % inch
Slices. Place cut side down side by
side in baking pan and let rise till
light. Brush with beaten egg and
bake 25 minutes in moderate oven.

DELICIOUS ROLLS
(Mrs. John Molleken, Sr., Milestone)

1 pint milk

Butter—size of an egg

1 egg white

14 cup white sugar

14 cup yeast

Flour to mould.

Boil the milk and while hot add the
butter. When lukewarm add the beat-
en egg white, sugar, yeast and flour.
Let rise over night. Work down and
let rise again. Roll out to the thick-
ness of your finger. Cut the rolls
the size you wish. Butter half very
slightly and turn the other half over
the buttered half. Place in baking
tins and set in a warm place until
very light. Bake quickly.

10

FINGER ROLLS
(Mrs. Percy Lightle, Keeler)
Bring one cup cream to the boil,
cool, add 2 tablespoons sugar, 1 tea-
spoon salt, % cup starter, add flour
to make soft dough, let rise about
2 hours or until light then form in
long rolls, let raise very light and
bake in hot oven till lightly browned.

OVERNIGHT BUNS

(Mrs. H. Sauvie, Milestone)
At 9 o’clock in the morning soak 2
yeast cakes in 1 cup of water. Let
stand % hour then add 1 cup water
and enough flour to make a stiff bat-
ter. Let stand 3% hours, then add 3
cups water, 1144 cups sugar, 3 eggs,
1 cup shortening, 2 teaspoons salt,
enough flour to stiffen like bread.
Sit in cool place to rise. About 4
o’clock punch down. Let rise again
and put in pans and let rise over
night in cool place. Bake in the
morning.

THREE-DAY BUNS

(Mrs. Bert Scyrup, Wynyard)
At noon put into a quart sealer 1
cup flour, 1 cup water, 1 yeast cake.
Let soak till next morning. Then add
1 cup sugar, 1 cup shortening, 6 cups
cold water, handful salt, flour to
stiffen. Knead well and keep knead-
ed down. Let stand till night. Mould
into buns at night and bake the next
morning.

BISMARCKS
(Mrs. Al Toeves, Livelong)

1 cup butter
6 eggs

Salt

1 cup milk
14 cup sugar
Nutmeg.

Make a yeast sponge with 1 cake of
yeast. Let rise over night and in the
morning add the above ingredients.
Use flour to make stiff dough. Let
this double its proportion. Roll out
to %4 inch in thickness. With tea-
spoon put on little heaps of fruit.
Place other half over first half. With
round cutter cut out cookies. Place
cookies to rise. Bake in deep fat. Roll
in sugar.