BUNS AND BREADS

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PLAIN WAFFLES
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1% Cups flour; 3 tsp. baking powder; 1 tsp. salt; 4 tablespoons butter;
2 eggs; 1 cup milk; 1 tablespoon sugar.
Mix and sift dry ingredients. Beat eggs until light; add milk and
melted butter; add to dry ingredients.
—Mrs, E. A. McKenzie
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LIGHT ROLLS WITH YEAST—Parker House

Zz tablespoons sugar; ™% teaspoon salt; % cup scalded milk; % yeast
cake (Fleishmann’s); % cup flour; 2 tablespoons melted butter; 1 egg,
well beaten, 2 tablespoons lukewarm water.

Add sugar and salt and flour to scalded milk. When lukewarm, add
yeast dissolved in lukewarm water, and % cup flour. Cover, set in warm
place to rise. Add butter, egg and flour enough to knead. Rise. Roil
to %-inch thick. Cut round; butter top; fold over; place in buttered pan
close together, Let rise 45 minutes, and bake in quick oven for 20
minutes. —Mrs, J. F. Shaw

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ICE BOX BUNS

3 cups boling water; % cup white sugar; 3 tablespoons shortening;
1 tablespoon salt.

Mix together and let stand till cool. Soften two cakes of Fleisch-
mann’s yeast in % cup warm water with 1 tablespoon sugar. Beat two
eggs light; add to the first mixture and then work in ten cups of flour.
Knead well and put in cold place. Work down twice a day. It should
stand tor 24 hours, after ,put in cold. Let rise 3 hours before cooking,
alter moulding into buns. —Mrs. D. Adams

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GIRDLE SCONES

4 cups of plain flour; 1 teaspoon baking soda; 2 teaspoons cream of
tartar; 1 egg; sugar ,tablespoon. Add milk to make a soft dough.

Have good hot gridie. Lift spoontul of dough on floured board;
sprinkle with flour and lift lightly onto gridle; pat lightly into size re-
quired. —Mrs. James Anderson

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DATE AND NUT BREAD

% cup lard; 1 cup brown sugar; 2 eggs; 1 teaspoon baking soda; %
teaspoon salt; % cup cold water; 1 lb. chopped dates; % cup wainuts;
about. 3 cups flour.

Method—Cream lard and sugar; add beaten eggs; »mix well together,
then add water with soda dissolved; then flour, walnuts and dates. Bake
1% hours in slow oven. —Mrs. Jack Inkster

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POTATO SCONES

Boil and mash the potatoes. Beat in a piece of butter and some milk,
but do not make too wet. Add flour and mix well. About 1 cup flour to
4 cups of mashed potatoes. Flour the baking board; take out enough
mixture to make a decent-sized round when rolled out; cut in four and
bake on a gridlie until brown on one side; turn and let brown on other
side. Potatoes should be boiled in salt. Have griddle very hot.

—Mrs. W. Darling
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