ROLLS - BREADS

ROLLS

(Yeast)
11/2 c. milk 2 pkg. yeast
1/2 c. lard 3/4 c. warm water
1/2 c. white sugar ltsp. sugar

2tsp. salt

Scald milk and pour over lard, white sugar and salt. Dis-
solve yeast, warm water and l teaspoon sugar.

Beat 10 egg yolks, add warm milk mixture, then yeast
mixture. Beat on medium speed with Mixmaster. Use a spoon to
add 7 1/2 cups sifted flour. Let rise in same pan, roll out about
1/4 inch thick, Cut, pull and dip in melted butter. Let rise and
bake in a 400 degree oven. Delicious.

Mrs. Marie Schmidt

SPUDNUTS
1 pkg. yeast 1/2 c. mashed potatoes
2c. milk 1/2 c. margarine
1/2 tsp. salt 1/2 c. sugar
3 eggs, well beaten l tsp. nutmeg

4c. flour

Set yeast as for bread. Scald milk and add rest of ingre-
dients except flour. Cool, add yeast then flour; knead as for
bread. Roll out on floured board one inch thick. Cut with dough-
nut cutter. Let stand until double in size. Deep fry in oil until
light brown, turn and brown other side. Mix 3 cups icing sugar
and water until thin. Glaze in this mixture.

Anita Fiset

BUTTERHORNS
2c. milk ltsp. sugar
1/2 c. sugar 3/4 c. butter
ltsp. salt 3/4 c. shortening
1/2 c. water 2 eges
1 Tbsp. yeast 7 I/2 c. flour

Put milk, sugar, salt, shortening, butter in a pan and heat
to boiling point. Take off stove and cool to lukewarm. Put l tea-
spoon sugar in 1/2 cup lukewarm water then to this add | table-
spoon yeast, let rise for 5 minutes. Add yeast and two beaten
eggs to lukewarm milk mixture. Add 7 1/2 cups flour and mix

441-9 ~2/° Lumby, 8. C,