COOK BOOK 9

Potato Doughnuts
l cup fresh mashed potatoes, 1 tablespoon butter, 1%
cups sugar, 2 eggs, 3 teaspoons baking powder, 1 teaspoon
salt, 4% teaspoon nutmeg, 1 teaspoon vanilla, 1% cups milk, 3
cups or more of flour. Roll, cut and fry. —Mrs. G. Judd.

Bismarks

YZ cup butter, 1 cup sugar, 2 cups scalded milk, 2 eggs,
flour, %4 teaspoon salt. Dissolve % yeast cake in % cup luke-
warm water. Cream butter, add % cup sugar, beat to a
cream, add scalded milk, yeast, mix with enough flour to
make a thick batter. Cover and let rise overnight. In the
morning add to the sponge 2 eggs, % cup sugar, % teaspoon
salt and enough flour to make a smooth dough. Rise again
and then make small balls and place in pans to rise. Fry in
hot fat and when cool make a slit in side of each and put ina
little jam. Roll in sugar. —Eva Crawford.

Raisin Scones

2 cups sifted all-purpose flour, 4 teaspoons baking
powder, 114 teaspoons salt, 2 tablespoons sugar, 4% cup seeded
raisins, 5 tablespoons shortening, 2 eggs, % cup milk. Mix
and sift flour, baking powder, salt and 1 tablespoon sugar.
Cut in shortening as for pastry. Add raisins which have been
washed and allowed to dry. Add beaten eggs (reserving small
amount of white for brushing over tops). Add milk and mix
to soft dough. Roll out on slightly-floured board to %-inch
thickness. Cut in 4-inch rounds, mark in segments. Brush with
white of egg, sprinkle with remaining tablespoon of sugar.

Bake in hot oven (425 deg. F.) for 10 to 15 minutes.
—Mrs. McDougall.

Peach Waffles

134 cups sifted flour, 3 teaspoons baking powder, % tea-
spoon salt, %4 cup granulated sugar, 2 egg whites, 2 yolks, 1
cup milk, % cup melted butter, % teaspoon lemon juice, %
teaspoon vanilla, 1%4 cups drained canned peaches. Sift flour
with baking powder, salt and sugar. Beat whites until stiff
but not dry. Using same beater beat yolks until thick, add
milk, butter, lemon juice and vanilla. Stir liquids slowly into
dry ingredients, combining mixture to a smooth batter, if
necessary use rotary beater. Fold in egg whites and peaches,
cut in small pieces. Bake on heated waffle iron. Serve very
hot accompanied with butter and fruit sugar. These waffles
may be put together in pairs with vanilla ice cream between

and covered with sauce made of peach syrup.
—Mrs. A. Schroeder.