1 cup milk (scalded).
2 eggs.
8 cups flour (more or less).

Method—Dissolve the yeast in the
lukewarm water and add the scalded
milk which has been cooled to luke-
warm. Add potatoes which have been
mashed fine, butter, sugar, salt and
well beaten eggs.

Sift in sufficient flour to make a
stiff dough. Knead well. Let rise till
double in bulk. Bake in an oven at
400 deg. F.

Make rolls by pinching off small
amounts of dough, moulding into balls
about the size of a marble and place
three in a ring of a greased muffin
pan. Let rise and bake about 15—20
minutes.

—Mrs. P. V. Matthews.

BUTTERMILK SCONES.

2 cups flour.

3 tablespoons butter.

% teaspoon soda.

2 teaspoons salt.

2 tablespoons brown sugar.
% cup raisins.

1 egg.

%4 cup buttermilk.

Sift the dry ingredients. Cut in the
butter evenly and mix in raisins. Beat
the egg and add 1% cup buttermilk. Stir
into the dry ingredients with enough
buttermilk to make a soft dough. Di-
vide in half. Roll each piece of dough
in circular shape about one inch thick.
Cut in quarters but do not separate
the pieces. Bake in hot oven about 15
minutes.

—Mrs. Oliver G. Bjornson.

POTATO BISCUITS.

%4 cup mashed potatoes.
2/3 cup milk.

4 tablespoons melted butter.
1% cup flour.

4 teaspoons baking powder.
2 tablespoons sugar.

% teaspoon salt.

Mix butter, milk and potatoes. Add
sifted dry ingredients. Roll on board
and cut with cookie cutter. Bake in
hot oven.

—Mrs. H. L. Grey,
Calgary, Alta.

11

SCOTCH SCONES.

3 cups flour.

3 teaspoons baking powder.

% cup white sugar.

1 large tablespoon shortening.
1 teaspoon salt.

Sift together, first three ingredients.
Add shortening. Mix in well with a
fork. Add enough milk to make soft
dough. Turn out on floured board
and roll lightly. Cut with a cookie
cutter. Bake on a floured baking
sheet for 15 minutes in 450 oven.

—Mrs. Wm. McNeil.

RAISIN CUP CAKES.
14% cups raisins.
cup boiling water.
teaspoon baking soda.
egg yolks.
cup sugar.
tablespoons melted butter.
YW teaspoon cinnamon.
%) teaspoon nutmeg.
1 teaspoon baking powder.
2 cups whole wheat flour.

Add soda and boiling water to
raisins and let stand for 15 minutes.
Beat egg yolks. Add sugar and melted
butter. Pour raisins and water into
this mixture. Sift cinnamon, nutmeg,
baking powder and flour. Add all dry
ingredients to other mixture. Beat
well and bake in muffin tins in mod-
erate oven, 400, about 20 minutes.
Yield 1 dozen.

—Mrs. G. K. Stephenson.

DS = DS = =

RAISIN CUP CAKES.
144 cups raisins.
Y% cup butter.
1 egg.
14 teaspoon cloves.
14 to 2/3 cup raisin water.
%4 cup granulated sugar.
1% cups flour.
1 teaspoon cinnamon.
1 teaspoon soda.

Cover raisins with water. Let sim-
mer 20 minutes. Strain and let liquid
cool. Cream butter, add sugar, add
slightly beaten egg. Add sifted dry in-
gredients alternately with raisin water.
Bake 30 minutes at 875°. Makes 18
good sized cakes.

—RMrs. G. H. Nicholson.