BUTTERHORNS (Continued)

in warm water, add yeast. Scald milk, cool, add slightly
beaten egg yolk. Stir yeast and add to milk mixture. Add to
dry ingredients all at once, mix well. Cover bowl with wax
paper or cloth. Chill 2 hours. Roll out about 1/3 inch thick
into an oblong. Cut in strips 6 to 8 inches long and i/2 inch
wide, roll into butterhorn shape. Let rise in warm place,
ready for oven - when dent remains in dough. Bake at 400 de-

grees for 12 to 15 minutes. Ice and sprinkle with chopped nuts.

Mrs. Emma Hay
SCONES

Bake at 375 degrees 15-20 minutes.

2c. flour 1/4 c. raisins
1/4 c, sugar 3 Tbsp. lard

2 tsp. baking powder I egg

1/4 tsp. salt 3/4 c. Palm milk

Sift dry ingredients. Rub in lard. Add raisins. Beat
egg (saving | Tbsp.). Add milk and make soft dough. Either
make in large rounds or cut with cookie cutter. Brush top with
egg.

Mrs. Jack Morris

SWEET TEA BISCUITS

2c. flour 4 Tbsp. butter or margarine
4tsp. baking powder 1 egg

1/2 tsp. salt 1/2 c. Palm milk

2 Tbsp. sugar 1/2 c. raisins (optional)

1 Tbsp. orange juice (optional)

Sift dry ingredients, cut in butter, add raisins and/or
orange juice, Beat egg slightly and add enough milk to make
3/4 cup liquid. Add to dry mixture quickly. Cook biscuits in
475 degree oven about 12 minutes,

Dorothy Peitzsche

DOUGHNUTS
9c. flour I c. mashed potatoes
4 tsp. baking powder 1 1/2 c. sugar
i tsp. soda ? 2 eggs
1/2 tsp. salt 1/4 c. melted shortening

1/2 tsp. cinnamon

-18- Riondel, B.C.

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