ROLLS, PIES, PASTRIES

GRIDDLE SCONES

1 lb. flour 2 0Z. sugar
1/2 tsp. salt 1 egg, beaten with 1/2 pt. milk
2 0z. lard

Mix flour and salt and rub in the lard. Mix in the
sugar and the egg and milk, quickly with a wooden spoon until
flour is absorbed (no longer). Empty on to a well floured baking
board, and make into four round balls. (Do not knead, as the
less handling the dough the better the scones). Roll out to
quarter-inch thickness and cut into four. Bake on a moderately
hot griddle. When brown on one side, turn.

Mrs. P. Anderton

PUMPERNICKLE BREAD

1 pkg. dry yeast 4c. liquid (2c. milk and 2c.
1/2 c. lukewarm water water)

3 Tbsp. brown sugar 9 1/2 c. white bread flour

3 Tbsp. molasses 6 c. rye flour

11/3 Tbsp. salt 3 tsp. caraway seeds

2 Tbsp. shortening, melted

Soften yeast in lukewarm water and 1 tablespoon sugar
according to directions on package. Scald the milk, water
mixture, then add brown sugar, molasses, salt and shortening.
Cool to lukewarm. Add yeast and white flour and beat to a
smooth batter. Add caraway seeds and 6 cups rye flour or
amount to make a soft dough which can be handled. Turn on a
floured board and knead thoroughly. Place dough in lightly
greased mixing bowl and allow to standin a warm place. Lightly
grease surface of dough and cover with a clean dry towel.

After it has risen 1 1/2 times its original bulk knead down once
more and divide into pieces suitable size for pans. Place in
pans and allow to rise until 1 1/2 times it original bulk. Bake
in hot oven, 400 degrees, for 35 to 40 minutes, perhaps a little

longer.

: Mrs. Gladys Grant
BRIVCHES

2 pkg. dry yeast 1/2 c. warm water

l tsp. salt 1c, scalded milk

6 Tbsp. sugar 1/2 c. butter or margarine

2 eggs, beaten 9 1/2 to 6c. flour

, 4 F q 4 i yy : f *
7 ¢ . Ls

460 -15- Vanguard, Sask.