3 out of 4 Canadian Women Use Magic 23

NUT AND RAISIN ROLLS

5 tablespns. shortening,
melted

1 egg

24 cup milk

2% cups flour
4 teaspns.
Magic Baking Powder
14 teaspn. salt
1 tablespn. sugar

Sift dry ingredients together. Add shortening
and beaten egg to milk and add to dry ingredients,
mixing well. Turn out on floured board and knead
lightly. Roll out very thin. Spread with softened
butter and sprinkle with raisins, chopped nuts and
small amount of granulated sugar. Cut into about
4” squares. Roll up each as for jelly roll. Press
edges together. Brush over with yolk of egg mix-
ed with a little cold water and sprinkle with nuts
and sugar. Allow to stand in greased pan about
15 minutes. Bake in moderate oven at 400° F.
about 25 minutes.

HOT CROSS BUNS

24% cups flour 2 tablespns. finely chop-

14 teaspn. salt ped peel
4 teaspns. 1 egg

Magic Baking Powder 1% to 34 cup milk or
% teaspn. nutmeg water

3%4 teaspn. cinnamon 2 tablespns. shortening
2 tablespns. brown sugar

42 cup currants or small seedless raisins

Sift together all dry ingredients, add sugar,
fruit and peel. Make well in centre, add the beat-
en egg, melted shortening and part of the milk.
Work all together adding more milk as required to
make a nice dough. Turn out on floured board,
divide into small pieces; with floured hands shape
into small buns; place close together in a greased
shallow pan. With a sharp knife make deep cross
cuts in top, let stand 10 minutes, brush with but-
ter and sprinkle with sugar. Bake in moderate
oven, 25 to 30 minutes,

MAGIC INDIVIDUAL COFFEE CAKES

2 cups flour 4 tablespns. butter

34 teaspn. salt 1 egg

4 tablespns. sugar 44 cup milk

3 teaspns. 42 cup chopped nuts
Magic Baking Powder

Sift dry ingredients; mix in butter: add beaten
egg to milk and add to dry ingredients to make
soft dough. Divide dough into six long, narrow
pieces; with hands, roll out each piece long and
thin; spread with butter; cut each in half and
beginning in centre, twist 2 pieces together and
bring ends around to form crescent. Put into
greased pan; sprinkle with chopped nuts. Bake
in hot oven at 400° F. about 15 minutes. While
hot, brush over with thin icing made with %
cup confectioner’s sugar moistened with 1 table-
spoon hot water,

BUTTERSCOTCH CURLS

4 tablespns. shortening
cup milk

3 tablespns. butter

14 cup brown sugar

2 cups flour
4 teaspns.

Magic Baking Powder
24 teaspn. salt

Sift dry ingredients; add shortening, mixing
in with a fork. Add milk to make a soft dough.
Knead slightly. Roll out %4” thick. Spread with
creamed butter; sprinkle with brown sugar. Roll
up as for jelly roll. Cut in 1” pieces. Stand
rolls on end in a well buttered pan, small muffin
tins or in muffin rings. Bake in moderate oven
at 375° F. for 30 minutes. Centres of rolls curl
up and will be glazed on edges.

SOUPS

SOUP STOCK

2 ibs. meat and bone
6 cups cold water

Cut meat into 1 inch cubes and soak with the
bones in cold water 1 hour, Bring slowly to a
boil and cook below boiling for 3 hours. Strain.
This makes 1 quart of stock.

VEGETABLE SOUP

1 quart stock 1 pint boiling water

4% cup carrots Pepper

% cup turnips Salt

1%4 cup parsnips Celery salt

4 cup cabbage 1 tablespn. rice (cooked)

1 onion 1 cup stewed tomatoes
Put stock in soup pot. Cook vegetables in

water until soft; add to stock with seasoning and

cooked rice and strained tomatoes.

TOMATO SOUP WITH RICE

quart can tomatoes 2 cloves
quert stock 1 teaspn. salt

fed peek ped eh pe

onion 14 teaspn. paprika
teaspn. sugar Yq cup cooked rice
bay leaf

Put tomatoes, stock, onion, sugar, bayleaf,
cloves and salt in a saucepan; cook until onion is
soft. Rub through a fine sieve, add paprika and
rice. Bring to boiling point and serve.

OYSTER SOUP

25 oysters and juice 1 hard-boiled egg
1 pint milk 1 soda cracker (rolled)
2 tablespns. butter 44 cup chopped celery
Salt and pepper

Boil the milk and set it aside. Bring the
oyster juice to a boil and remove the scum. Put
the oysters over the fire with the juice and the
butter; let them simmer until the edges begin to
curl; add the boiled milk; bring all to a boil and
add the seasoning—salt and pepper to taste. Mix
the cracker and celery with the egg, finely chop-
ped; put this into a tureen and pour the soup
over them.

CREAM OF TOMATO SOUP

1 can tomatoes 2 tablespns. butter

1 onion 2 tablespns. flour
1 bay leaf 1 quart milk
2 cloves teaspn. salt

1

14 teaspn. Magic Soda %4 teaspn. paprika
2 teaspn. sugar

Put tomatoes, onion, bay leaf and cloves in
saucepan; cook ten minutes: strain, add soda and
sugar. Melt butter, add flour, cook two minutes,
add milk (boiling), season with salt and paprika.
Mix with tomato and serve at once. (Do not boil
after mixing.)

SCOTCH BROTH

14 small turnip
4% cup peas

4 quarts water
2 lbs. neck of mutton

(lean) large carrot
14 cup barley 1 teaspn. chopped parsley
42 small green cabbage Salt and pepper
1 leek

Wash the mutton; wash and drain the barley;
now put water in soup kettle. When it boils,
add the meat; boil fast for five minutes. Draw
from the fire and add barley. Place on fire again
and boil slowly for 1 hour. Cut up or put through
meat grinder (using large cutter) the cabbage, leek
and turnip. Add these with the peas to the broth.
Cook all together for 45 minutes, then add the
grated carrot and cook 15 minutes longer. Season
with salt and pepper and add chopped parsley.
Remove the meat, which may be served hot with
mashed potatoes, mashed turnips and a little of
the broth strained and thickened with flour, which
has first been blended with a little cold water.

Eat Fleischmann’s Yeast for Better Health