CHEEZIES
4 oz. cheese (1 small pkg.) 2 ec. flour (perhaps more)
1c. butter
Combine cheese and butter, then add flour, until about consistency of short-
bread. Then cut out in desired patterns. Bake in slow oven until lightly
browned.—Courtesy Julia A. Scott.

ORANGE ROLLS

2 eggs 24 c. milk
2 tbsp. butter 1 pkg. yeast
1% c. white sugar % tsp. salt

41% c. flour

Scald milk, butter and cool to lukewarm. Dissolve yeast in a little of the
milk and add to warm mixture. Add eggs beaten with sugar. Stir in 1 cup
flour with salt. Let rise about 1% hours. Stir in rest of flour until dough is
stiff enough to roll. Do not knead. Cover and set in warm place until double
in bulk. Roll and pat to 1% inch thickness. Spread with mixture of % cup
white sugar, 4% cup butter, grated rind of 1 orange. Roll like jelly roll. Cut in
pieces, place cut side up in buttered muffin tins. Let rise double in bulk, bake
15 to 18 minutes at 400°F.—Courtesy Mrs. R. D. Harvey.

SPONGE GINGERBREAD

1% ¢. butter or shortening 2 eggs
1 ec. brown sugar 2 ec. flour
1 scant c. molasses 1 tsp. soda dissolved in warm
1 tbsp. ground ginger water
1 ec. sour milk or sweet milk 1% tsp. salt

1 tsp. vinegar
Cream shortening and sugar, add molasses and ginger, then milk, flour, beaten
eggs and soda. Beat well. Bake 30 to 45 minutes in moderate oven, 350°F.—
Courtesy Mrs. A. M. Field.

AFTERNOON PANCAKES

1% tbsp. of butter 1 ec. of sour milk

1 tbsp. sugar 1 tsp. cream of tartar
¥% tsp. salt 1 tsp. soda

1 beaten egg 2 c. of flour

Cream. all together. Bake as for hot cakes (small ones). Let cool, butter and
sprinkle with granulated sugar. These are good hot with syrup or cold for tea.
—Courtesy Mrs. J. M. Fowier.

SCOTCH PANCAKES
Sift into a bowl—

1 % ¢ pastry flour 2 tbsp. sugar
4 tsp. baking powder
Make a hole in centre and put into it—
1 beaten egg 2 tbsp. melter butter or mar-
1 small c. of milk garine

Beat well. Batter must be very thick. Cook by small spoonsful on a barely
greased iron frying pan. These are delicious cold served with jam.—Courtesy
Molly Wood.

BRAN MUFFINS

2 tbsp. shortening or butter 1 c. all bran
1 egg 34 c. brown sugar
1 cc. sour milk 1 c. sultanas

Stir until all are well mixed. Then fold in lightly 1 cup of flour (all purpose)
1 teaspoon baking powder, 1 teaspoon baking soda, salt. Bake in muffin tins
until golden brown.—Courtesy Mrs. S. J. McDonald.

90