POTATO DOUGHNUTS

3 medium-sized 3 tsp. yeast softened
potatoes in 4 c. lukewarm

Kc. sugar water plus 1 tsp. sugar

2 tsp. galt c. melted butter

1 c. all-purpose beaten eggs
flour tsp. nutmeg

to 6 «. £i0ur, to

make soft dough

U1wX NO Ww

Cook the potatoes in boiling water until very tender.
Drain and save 1c. of the liquid. Mash the potatoes
and add the cup of water. Cool to lukewarm and add

the sugar, salt, 1 c. of flour and the yeast mixture.
Cover and let stand for 3 hours. Then add the butter,
eggs, nutmeg and 5 or 6 c. of flour to make a soft
dough. Turn out on board and knead until smooth. Place
in a large bowl and refrigerate for 2 hours. Punch down
and roll out ¥%4 inch thick. Cut out doughnuts and let
rise until light. Fry in deep fat at 370 degrees.

Grace MacKenzie

GREEN TOMATO MINCEMEAT

14 lb. green tomatoes, 2 tbsp. each cinnamon,
chopped fine allspice, cloves, a

6 large apples, chopped little nutmeg § salt
fine to taste

4 1b. sugar 2 1b. currants

2 1b. raisins 1 lb. suet

lc. vinegar

Cook all ingredients together except the spices and

vinegar until tender. Then add spices and vinegar and

cook until thick. Bottle. |
Stella Keeping

52-Abbotsford, B. C.

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