DANISH PASTRY

1 1/2. c. flour 2 eggs
1/2 c. butter
Dissolve:
1 envelope yeast » 1/3 c. lukewarm water (with

1 tsp. sugar added)
Let stand for about 15 minutes on top of stove.
3 Tbsp. sugar little milk (to make a soft dough)

| Whip the eggs with about 2 Tbsp. milk. Stir sugar and
butter together, add flour and egg mixture. Roll out into a long
narrow strip about 7 x 17 inches. Ontop, spread butter and sugar,
and on top of that, sprinkle with raisins and mixed peel or other
filling. Fold over, put in pan and let rise until double in size.
Bake 15 minutes in hot oven.

Mrs. J. Tidemanson

DANISH KUFFLES

3c. flour 1 yeast cake
3 Tbsp. sugar | 1/2 c. lukewarm milk
1/2 tsp. salt 2 eggs

1c. butter or margarine

Mix dry ingredients, cut in butter as for pastry. Dis-
solve yeast in lukewarm milk, add beaten eggs. Mix in dry
ingredients. Place dough in bowl, cover with wax paper and
leave overnight in refrigerator. Next day, divide dough into 5
parts. Roll out as for a round pie crust. Spread it with soft
butter, sprinkle with sugar, add cinnamon. Cut in 8 pie-shaped
wedges. Fill with raisins and nuts. Roll each piece from wide
end to center, dip each kuffile in sugar and cinnamon. Butter
cookie sheet and arrange kuffles in well spaced manner. Allow
to rise 1 hour. Bake at 375 degrees for 15 minutes, or until

brown.
Mrs. E. Zarbock
BUTT ERHORNS
1c. butter 3c. flour
3 egg yolks Le. mk
1/2 tsp. salt 2 envelopes fast rising yeast

Take 1/4 of the milk and warm to soak yeast. Rub flour

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532 -19- Port Alberni, B.C.