QUICK ROLLS
Dissolve in 44 cup warm water
1 tsp. sugar
Sprinkle over the top
1 pkg. dry yeast
Let stand for 10 minutes before stirring.
Cream together
6 tbsps. shortening
1% cup sugar
Beat in well
1 egg, beaten
Add
yeast mixture
1 cup warm milk
Sift together
2 cups sifted flour
114% tsps. salt
Beat thoroughly, then add
2 cups sifted flour
Put in a greased bowl and cover. Let rise until double in
bulk. Punch down. Divide dough in half. Shape one half into
rolls, brush with melted shortening. Let rise one hour. Bake
in a 425° oven for 15 to 20 minutes.

VARIATION—CINNAMON ROLLS
Roll the other half of the dough into rectangles.
Spread with
softened butter
2/3 cup brown sugar
14 cup raisins
Sprinkle with
cinnamon
Roll up, cut into slices. Place on a baking pan. Let rise
until double in bulk. Bake in a hot oven.
Spread with a mixture of
14 cup icing sugar
2 tsps. milk
1 tsp. vanilla
Kathleen Campbell, Creighton, Saskatchewan

STEAMED BROWN BREAD
Mix together
142 cups graham flour
34 cup cornmeal
2 tsps. baking powder
ly tsp. soda
1% tsp. salt
Add
14 cup raisins
14 cup molasses
11/3 cups milk
Turn into a greased mold (4-lb. honey pail). Steam for
® hours.
Edna Joelson, Baldur

USE CO-OP VANILLA