SOUR MILK DOUGHNUTS

1 egg, well beaten {% tsps. salt
1 cup sugar 1% tsps. soda
1 cup sour milk 1 tsp. nutmeg
1% tbsps. melted lard 1% tsps, cream of tartar

4 cups flour

Add sugar, milk, lard to egg. Mix flour with remaining ingredients
and add to first mixture. Fry in deep fat.
—Mrs. Louisa Carls.

BREAD DOUGHNUTS

Sponge.—soak 2 pkgs. of fast rising yeast in 1 cup lukewarm
water and 2 tbsps. sugar. Let rise for 10 minutes. Scald 2 cups
milk and add % cup butter, % cup sugar, 1 tsp. salt. Let cool.
Now add yeast and 2 cups of flour, beat till smooth. add 4 egg yolks
and 1 whole egg, 1 tsp. vanilla and 5 cups flour. Knead until stiff
(let rise until double).. Punch down and let rise again. Roll and
cut into doughnuts and let rise again. Cook in hot fat.

—Mrs. Irene Mepham.

BRAN MUFFINS

3 tbsps. butter 1 cup raisins

1% cup brown sugar 1 cup ea

1 egg 1 cup flour

% cup milk 4 tsps. baking powder
1% cup water 1% tsp. salt

Method: Cream butter and add sugar, beat egg in well; add milk
and water. Sift together flour, salt, and baking powder. Add
bran and raisins. Bake in 350° F. oven.

—Mrs. Liane Asquin.

BANANA MUFFINS

% cup sugar 1% cups flour
% cup butter or margarine 1 tsp. soda

3 bananas (very ripe) 1 tsp. nutmeg
1 egg 1 tsp. vanilla

Makes 2 dozen muffiris. Bake in a 400° F. oven 15 or 20 minutes
in a 375° F. oven.
—-Mrs. Bertha Smith, Calgary.

PINEAPPLE MUFFINS

Sift together in a bowl:
2 cups sifted pastry flour or 3 tsps. baking powder
1 and 2/3 cups all purpose % tsp. salt

flour ' % eup granulated sugar
Combine:
1 well beaten egg 1/3 cup milk
2/3 cup well drained canned — % cup cooking oil
crushed pineapple % tsp. vanilla

% cup syrup from pineapple

Make a well in flour mixture and add liquid all at once. Stir just
until dry ingredients are moistened, do not over-mix, Three-quar-
ters fill greased muffin cups. Sprinkle with mixture of 2 tbsps.
granulated sugar, % tsp. ground cinnamon. Bake 375° F. for 15
to 20 minutes. Remove from pans at once. Yield: 12 muffins.

—Mrs. Irene Mepham.
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