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CHEESE STRAWS

Ruth Davy, Rivers, Man.

2 cups grated cheese, 2 tablespoons
butter, add 8 tablespoons cold water, 4
teaspoon pepper, 1 teaspoon salt,

Enough flour to handle. Cut in strips.
Bake at 400 deg. until brown.

TR
POP OVERS

Mrs. E. Johnson, Swanson, Sask.

1 cup sifted flour, 1 cup milk, % tea-
spoon salt, 2 eggs, unbeaten, 1 table-
spoon melted shortening.

Sift flour and salt into a bowl. Add
milk, eggs and shortening. Beat vigor-
ously for at least one minute with an
egg beater. Fill hot muffin tin about
half full. Bake in a 450 deg oven for
20 minutes then reduce heat to 350 deg.

KF". for another 10 minutes. Makes a
dozen pop overs.
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DUMPLINGS
Nora Stanley, Santa Monica, Calif.

1% cups flour, 3 teaspoons baking
powder, 3 tablespoons shortening, 1
teaspoon salt, 1 egg, % cup milk.

Sift flour with baking powder and
salt. Cut in shortening. Add beaten egg
and milk to make dough just stiff
enough to drop from end of spoon. Drop
on to meat and vegetables, cover closely
and steam 15 minutes.

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YORKSHIRE PUDDING
Tillie Schwirtz, River Forest, Ill.

1 cup flour, 4 teaspoon salt, % cup
cold water, 4% cup milk, 2 eggs.

Sift flour and salt into a bowl. Make
a well in the centre of flour and pour
in the milk. Stir gradually and beat
vigorously. Add eggs one at a time,
beating with rotary beater after each
addition, last of all add water and
beat until bubbles form on top. Leave
for one hour in cold place. Have muf-
fin tins piping hot, put one teaspoon
hot fat into each and pour in batter.
Bake at 400 deg. F. for 30 minutes.

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CREAM PUFFS
Joan Dawe, Lethbridge, Alta.
1¢ cup butter, 1 cup boiling water, 1
cup sifted flour, % teaspoon salt, 4
eges.

55

Add butter to boiling water and, stir.
Add flour and salt, cool. Add eggs one
at a time. Put 2 teaspoons batter in
each greased muffin tin. Bake at 450
deg. F., for 10 minutes, then reduce heat
to 400 deg. F. for 25 minutes. Serve
with whipped cream in which % cup
crushed pineapple has been added.

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PANCAKES

Mrs. K. F. Sigurdsson, Lundar, Man.

2 eggs, 2 teaspoons white sugar, 1
teaspoon soda, pinch of salt, vanilla,
1 cup cream, 1% cups flour, 1% to 2
cups milk.

Beat eggs slightly and add sugar.
Put the soda in a cup and add a little
hot water, add this to the egg mixture.
Add salt and flavoring and then the
cup of cream. Now mix in the flour
and thin out with the milk. Bake on
a hot griddle, pour enough batter into
the pan to cover the entire bottom.
Bake batter on one side and turn over
and bake on the other side. Sprinkle
with brown sugar, roll and cut in half.
If you like to serve your pancakes with
whipped cream, fold them over and
serve with whipped cream and jam.

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ROSETTES, WAFERS AND PATTIES
Waffles
Kristin Thorgilsson, Vestfold, Man.

2 eggs, 1 teaspoon white sugar, %
teaspoon salt, 1 cup milk, 1 cup flour,
shortening—enough for deep frying.

Beat eggs slightly with sugar and
salt. Add milk and flour, beat until
smooth. Screw handle into rosette iron
and put into hot shortening to heat
before putting into batter. When iron
is hot dip in batter but do not let
batter come over top of iron. Return
to boiling shortening, thoroughly cover-
ing iron, leave in just long enough to fry
a nice golden color, about 20 seconds,
not over 30 seconds. Then shake iron
over fat to remove most of the fat. Take
off rosette and leave on brown paper
till cool. Serve with whipped cream
and jam. (If waffle drops from waffler,
then the shortening and iron are too
hot. If the waffle blisters, the eggs are
beaten too much.)