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CREAM TEA BISCUITS WITH JAM Mrs. Shirley Ramage, Kindersley.

1 cup thin sweet cream. 1 egg, well beaten.
2 cups flour (or enough to roll). 2 tbsp. white sugar.
3 tsp. baking powder.
Mix ingredients well and roll out one inch thick. Cut in circles or squares.

Press into muffin tins and add one teaspoon of jam. Pinch ends together.
Bake in hot oven, 15 or 20 minutes.

CRESCENT ROLLS Mrs. T. D. B. Ragg.
(A cross between Puff and Danish pastry).

1 pkg. yeast. 1 tbsp. white sugar.

4-cup luke warm water. 14-cup butter or margarine.

14-cup light cream. 1 egg slightly beaten.

1,-tsp. salt. 2 cups sifted all-purpose flour.

Soften yeast in lukewarm water for 10 minutes. Scald cream, add sugar
and butter. Cool to luke warm. Add egg, yeast and flour all at once and
stir until smooth. Grease top of dough with salad oir or butter, cover and
let rise until doubled in bulk—abou t2 hours.

Preparation of dough: !4-cup butter or margarine.

Chill butter in freezing compartment of refrigerator. Roll dough %-inch
thick and using potato peeler, grate half of hard butter over entire surface.
Foid one-third over centre third and other one-third over this again.
Wrap in wax paper and place in refrigerator for 1 hour. Repeat using rest
of butter. Chill for 1 hour or overnight.

Shaping dough.—Roll dough to form 1/8” thick circle. Cut in 16 or 32
pie-shaped wedges. Starting at long side roll up each triangle. Place on
cookie sheet, curve ends to form crescents. Rise until double. Brush with
cream. Bake 400° for 15 minutes, reduce to 350° and bake 15 mins. longer.
Brush with butter.

FRENCH STICK Mrs. Wm. Brechin, Islington, Ont.
1 tbsp. shortening. 1 pkg. yeast.

1 1/3 tbsp. salt. 14-cup luke warm water.

2 tsp. sugar. 1 tsp. sugar.

1 cup boiling water. 614-cups bread flour.

1 cup cold water. Cornmeal.

Dissolve shortening, salt and sugar in boiling water. Cool with cold water.
Sprinkle yeast on %4-cup luke warm water with 1 tsp. sugar dissolved in it.
Let rise. Add shortening mixture with bread flour. Place dough on very
lightly floured board and knead 5 minutes. Let rise till double in bulk.
Punch down. Divide in three and let rest covered by towel for 10 minutes.
Shape in oblong loaves, place on cookie sheet sprinkled with cornmeai.
Gash diagonally. Let rise. Brush with egg white. Bake at 425° for 14-hour.
Lower heat and bake at 350° for 1%-hour.

NUT BREAD Mrs. Frank Boustead, Sr., Sintaluta.
2 cups flour. 1 cup milk.

3 tsps. baking powder. 3 tbsps. peel.

1 tsp. salt. 2 tbsps. melted shortening.

1 /3-cup white sugar. 14-cup or more walnuts.

1 egg.

Sift flour, measure, sift again with salt, baking powder and sugar. Sift,
add walnuts. Beat egg, add milk, peel, shortening. Mix in dry ingredients.
Let stand 20 minutes then bake 45 minutes in moderate oven. Put this in
greased loaf pan to bake.

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