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ROLLS - BREADS

SPUDNUTS
(Raised Doughnuts)

2c. Northern Dairies
milk
lc. sugar
1/2 c. shortening or lard
1/2 tsp. lemon flavoring
1c. freshly mashed potatoes
(cooled to lukewarm)

1 1/2 tsp. salt

2 pkg. yeast

1/4 c. lukewarm water

3 eggs, beaten light

8c. flour

1/2 tsp. cinnamon, optional

Heat milk until skin forms on top, do not boil. Add
Sugar, shortening, salt and mashed potatoes. Cool to luke-
warm. Dissolve yeast in 1/4 cup lukewarm water and let stand
5 to 10 minutes. Add to milk, potato mixture with the eggs,
flavoring and cinnamon. Add flour gradually beating to a smooth

dough with wooden spoon.

Scrape into a warm greased bowl,

cover, and let rise until double in bulk. Punch down and turn
out on a lightly floured board and roll to 1/2 inch thickness.
Cut with doughnut cutter and let rise until double in size. Fry

in deep fat and drain on a paper towel.

Glaze:

lc. sugar

1/4 c. Northern Dairies butter

Sugar or glaze.

1/4 c. water

Simmer together for 5 minutes. Add 1 teaspoon vanilla.
Keep hot over double boiler and if necessary, stir in a little hot

water. Dunk doughnuts.

Lucille Pasiuk

BUTTERHORNS
2c. sifted flour 1 egg
scant 1/2 c. sugar 1/2 c. Northern Dairies milk
1/2 tsp. salt ] tsp. sugar

1/2 c. Northern Dairies
butter or margarine

Measure sifted flour, sugar and salt into bowl.

butter as for pie crust.

1/4 c. lukewarm water
1 pkg. dry yeast

Cut in

Dissolve the 1 teaspoon sugar in the

lukewarm water, sprinkle with yeast and let stand. Scald milk,
cool to lukewarm. Blend in slightly beatenegg. Stir yeast mix-

ture and add to milk mixture.

Add to dry ingredients all at once.

Mix until well blended. Mixture will be quite sticky. Cover bowl
tightly with wax paper, then cover with a cloth. Place in

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~1- Prince George, B...C.