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| THE VANCOUVER SUN SEVENTH. ANNUAL COOK. BOOK _

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Parker House Rolls

1 cake compressed yeast
-% cup lukewarm water
2 era charts butter

2 cups milk

2 tablespoons sugar
6 cups sifted flour
2 teaspoons salt

-Scald the milk, then add the sugar and cool the mixture to
lukewarm. Sift the flour and add the salt. Dissolve the yeast

_ in lukewarm water and add it to the milk and sugar and then

sift half the flour into this mixture and beat well. Add the

_ melted butter and then the remainder of the flour and beat
ve Knead on a lightly floured board until smooth and elastic.

_ Place in a greased bowl and brush the surface with melted

- butter, cover and leave in a warm place until it doubles in bulk.
Knead down again and let rise again until double in bulk.

- Roll the dough about 1-3 inch thick and cut with a round

cutter. Crease deeply through the centre with the back of the

knife. Spread half the roll lightly with butter. Fold over
and press the edges together. Place about one inch apart on

greased baking sheet and bake in a 375’ F oven for 15 to 20

minutes.

Holiday Rolls

2 cups thick sour cream
1 cake compressed yeast
% teaspoon soda

Brown sugar

2 teaspoons salt —
% cup white sugar
4 cups flour

Melted butter
Red and green cherries.

| teed cream and cool to luke warm. Crumble yeast cake
and stir into 1-3 cup luke warm cream. Add soda, salt and

_white sugar to the remaining cream and mix well. Combine —

the two mixtures and add flour gradually, stirring constantly
until smooth. Brush with melted butter, cover and put in
warm place and let rise to about 2% times the original size.

Knead lightly for about one minute and cut dough into two
parts.

Roll out, one part at a time in cect eierie shape about
4% inch thick. Brush with melted butter, sprinkle with brown
sugar and spread with chopped cherries. Roll up like jelly

roll and cut into one-inch pieces. Place the pieces in buttered

small muffin tins with cut edges up. Let rise in warm ‘place

until double in size. Bake in a hot oven (425’ F.) for 10 to 15

minutes, or until golden brown. Brush with butter, if desired.
This recipe makes 24 small rolls and it won a prize for

Louise Woodean, » RR. No. 2 Timberland Road, New West-

minster.
Apple Ginger Bread
1% cups thinly sliced apples. % teaspoon cloves
% cup hot water % teaspoon ginger
1-3 cup shortening °4 cup molasses

% cup sugar 2% cups flour
% teaspoon nutmeg or mace 1% teaspoons baking soda
1 teaspoon salt

| Slowly. cook. apples in molasses until tender. Cool. Melt
the shortening in hot water. Sift all dry ingredients and. gradu-
ally add the hot water. mixture, stirring constantly to keep
smooth. Stir in molasses and apples. Pour in shallow pan and

bake half an hour in moderate oven.

This may be used as a cake or it can be served warm with

fluff cream.

FLUFF CREAM

Pinch of salt’
1 teaspoon cinnamon
%4 teaspoon. cloves

¥@ pint cream

Whip cream stiff, gradually stir in the molasses to which

: have been added salt, cinnamon, and clove. Top with chopped
- nuts if desired.

 % cup sugar

“French Puffs”

5 tablespoons butter. Me teaspnons: ‘baleirie: powder
% cup sugar | % teaspoon salt

1 egg Y% teaspoon nutmeg
1% cups pastry flour <, Ve cup milk —

Cream butter and sugar, add beaten egg yolk; sift flour,
salt, nutmeg and baking powder three times and add alter-
nately with milk to first mixture. Fold in egg white which
has been stiffly | beaten, and bake in muffin tins in.a 375
deg. oven for 15 minutes. Remove from oven and, while still
warm roll in six tablespoons of melted butter, then dip in
mixture of % cup sugar and ” we of. cinnamon. —
while warm. . 2 thsi

* %

The butter ‘flavoring makes these little feathery muffins —

very appetizing. Mrs. E: J. Williamson, 3716 West 21st

Avenue, won a prize for today’ s recipe,

‘Butter Flakes |
- 1 yeast cake 1% tablespoons shortening
1 cup hot water | - ¥% cup sugar |
1 teaspoon salt. > 1 egg
. 3% cups flour.

Soften the yeast cake in 2 tablespoons lukewarm water. Te |

1 cup hot water add the salt, shortening and sugar. Cool and
then add the yeast cake and a beaten egg. Beat in the flour.
Place in a cooler and remove two hours before time to serve
the finished buns. Roll to %-inch thickness, brush with melted
butter and cut in 2-inch strips. Stack 7 strips, cut in 1-inch

pieces. Arrange in greased muffin pans. When double in
bulk bake at iene for 20 minutes.

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This recipe ‘for the popular butter bun won a pitas for Mrs.
W. D. -isdumed 1084 East Fiftieth Avenue

ees Jelly Roll
Beat 3 egg whites stiff. Beat 3 egg yolks till lioht. and

add 1 cup sugar, 2 tablespoons ‘cold water and 1 teaspoon ©

vanilla. Sift and measure 1 cup pastry flour, then sift with

2 teaspoons baking powder and % teaspoon salt. Then add

this to yolk mixture and gently fold in whites. Bake in a
350 deg. oven for 15 to 20 minutes. or with jelly or
jam and roll up quickly while warm. —

* BS o

The recipe for this delicious roll won a sii for Mrs. E.
Francks, 1000 Cotton Drive, City.

‘Never-Fail’ Nut Bread

4 teaspoons ‘baling powder

1 cup nut meats, finely
chopped |

8 | teaspoon Salt — _ 4 tablespoons flour to ~

ee eggs aR ccna pinging ‘auts:

1% cups flour). |
1 cup whole wheat flour

1 cups milk ©

a and. ‘sift dry. ingredients; ‘add the eggs, well- beaten,
then add the milk. Beat well, then lastly add the nuts mixed

with four tablespoons flour. Turn into a well- -greased loat
pan and bake in a meccnar oven for 1% hours. 3

ss *

The texture of this nut bread will become firmer and the
flavor will improve if you let it stand at least 48 hours be-

fore slicing. The recipe won a prize for Mrs. L. Alston, 1963

Creelman Avenue.

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