DOUGHNUTS eS
3 eggs, beaten well 314 cups sifted flour

1 cup sugar 4 teaspoons baking powder
3 tablespoons melted butter 1 teaspoon vanilla
1 teaspoon salt 14 teaspoon nutmeg

1 cup milk ?

Beat eggs, beat in sugar, stir in milk, add dry ingredients,
then melted butter. This makes soft dough. Place on board and
knead lightly. |

Roll 44 inch thick. Cut into shape. Fry 2 or 3 minutes in hot

fat.
—Mrs. A. M. Lyons
SWEDISH. PASTRY
i4 cup butter 1 cup sifted flour
14 cup sugar 1 egg yolk

14 teaspoon salt
Cream butter and sugar, add well-beaten egg yolk, beat well
together. Add sifted flour and salt. Roll into small balls, roll
in slightly beaten egg-white and turn in chopped peanuts. Put
in greased pan. Flatten by pressing glazed cherry on each.
Bake in slow oven. —Evelyn Rose.

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CANDY .
(A dandy treat — for one to eat)

PEANUT BRITTLE

114 cups shelled peanuts 14 teaspoon salt
1 cup white sugar 4 cup water |
1, cup corn syrup 14 teaspoon vanilla

114 tablespoons butter

Method—Shell nuts, salt and heat in oven. Mix sugar, syrup
and water. Stir over slow fire until sugar is dissolved, then cook
slowly without stirring until a hard ball forms when a_ small
amount is dropped in cold water, add butter and cook slowly
until brittle threads are formed in cold water. Remove from fire,
add nuts and flavoring, and pour On well greased pan. When it has

cooled enough, stretch it out on large pan.
—Mrs. Wm, Yauney.

SOUR CREAM CANDY

1 cup brown sugar 1 cup white sugar
1 cup sour cream 2 tablespoons cocoa
Salt walnuts

14 teaspoon baking powder |
Method—Boil just to soft ball stage, cool, add baking powder,
beat till creamy, then add nuts. _ —Mrs. H. Taylor.

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