CINNAMON BUNS “Extra good at tea-time”’

¥%4, cup milk
V3 cup sugar
1% teaspoons salt
V4 cup shortening
2 packages or cakes yeast
Y cup warm or lukewarm water
2 eggs, well beaten

Scald milk. Add sugar, salt and shorten-
ing and cool to lukewarm. Dissolve yeast
in water, with 1 teaspoon sugar. Stir in
lukewarm milk mixture. Add eggs and 2
cups flour and beat until smooth. Stir in
remaining flour. Turn dough out on lightly
floured board and knead until smooth and
elastic. Place dough in greased bowl and
brush top with soft shortening. Cover.
Let rise in warm place (85° F.) until double
in bulk, about 1 hour.

Divide dough in half. Roll out each half
into an oblong about 14 x 9 inches.
Brush lightly with butter. Combine 3%

4 cups sifted Robin Hood ;
All-Purpose Flour
melted butter

¥%% cup sugar

14% teaspoons cinnamon

Yo cup melted butter

Ya cup brown sugar

Y2 cup chopped nuts

cup sugar and cinnamon. Sprinkle evenly
over the two oblongs. Roll up as for jelly
roll to make a roll 9-inches long. Cut each
roll into 9 equal pieces. Pour !4 cup melted
butter into two 9-inch layer cake pans or
three 8-inch layer pans. Combine brown
sugar and nuts and sprinkle evenly over
melted butter in pans. Place rolls, cut side
up in pans. Cover. Let rise in warm place
until double in bulk, about 1 hour. Bake
in moderate oven (350° F.) for about 30
minutes. Invert pan and‘allow pan to stay
over rolls for a minute so syrup runs down
sides of rolls. Remove pan. Makes 18 rolls.

CHERRY SHORTCAKE “Picturesque setting for canned fruits”

2 cups sifted Robin Hood
All-Purpose Flour
2/3 cup sugar
4 teaspoons baking powder
VY teaspoon salt

Preheat oven to 375° F. moderate. Grease
a 9-inch square pan. Sift flour with sugar,
baking powder, salt and nutmeg. Cut in
shortening and butter until mixture re-
sembles fine meal. Combine egg and milk.
Add to flour mixture and stir just until
liquid is absorbed.

Press into prepared pan. Bake about 20
minutes.

While cake is baking, drain | can red sour

1 teaspoon nutmeg
V3 cup butter
VY3 cup shortening
1 egg, slightly beaten
1 tablespoon milk

pitted cherries. Combine 1 tablespoon
flour and 14 cup sugar. Gradually add
juice to mixture, blending well. Cook over
medium heat until mixture comes to a
boil. Stir in cherries. Pour over cake batter.

Bake 10 minutes longer.

Serve warm with whipped cream, if
desired.

Yield: 9 servings.

PEACH, PEAR OR APRICOT SHORTCAKE

Drain 1 cup juice from can of diced
peaches, pears or apricots. Gradually add
juice to | tablespoon flour, blending well.

Cook over medium heat until mixture
comes to a boil. Stir in 2 teaspoons lemon
juice and fruit. Pour over cake batter.