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OAT MUFFINS

lc, quick oats

lc, sour milk or
buttermilk

lc, sifted all purpose flour

ltsp, baking powder

Clare Lewin

1/2 tsp. baking soda

1/2 tsp. salt

lc. brown sugar

1 egg (beaten)

4 Tbsp. melted shortening

Allow oats and sour milk to soak for lhour. Combine dry ingre-
dients. Add sugar, Add egg and shortening to oat mixture then

all at once to dry ingredients.

in 375 degree oven,

OVER NIGHT BUNS

1 pkg. yeast

ltsp, sugar

1/2 c. water

Put these aside to rise,
3 eggs - beaten

Don't over-mix. Bake 20 minutes

Mrs. C, O, Banting

Add - 1/2 c. sugar
2 1/2 tsp. salt

1/2 ec. oil

2c. warm water

Beat the last five ingredients with electric beater. Add yeast
mixture and beat. Have 8 1/2 c. flour measured, Add | cup at
a time till dough is rubber consistency. Knead well Mix at
6p.m. Knead downat7p.m., 8p.m., and9 p,m. Put in
pans atl0 p,m. Let stand overnight. Bake 350 degrees, 20
minutes for buns - 50-60 minutes for bread.

PINEAPPLE AND BANANA MUFFINS

1/2 ec. shortening

3/4 ce. sugar

l egg (beaten)

11/2 c, all purpose flour
1/3 tsp. baking powder

E, Mowat

l tsp, nutmeg or cinnamon

ltsp, vanilla

lc, banana (mashed)

1/2 ec. crushed pineapple
(drain)

Cream shortening, sugar, add beaten egg, pineapple and bananas,
Fold in dry ingredients. Bake at 375 degrees for 20-25 minutes.

REFRIGERATOR BUNS

1/2 ce. lukewarm water
l tsp. sugar
2 yeast

In large bowl measure out:

Mrs, H. Babcock

Set in
warm place
out of draft

Let cool:

2c. boiling water and 1/2 c. sugar, 1 Tbsp. salt, 1/4 c. shortening
Add 2 beaten eggs, stir in flour (6 c.) all you can with a spoon,
then turn out on floured board and knead to a soft dough. Grease

-13- Ladner, B, C,