16 F.W.U.A. COOK BOOK

min. Add the sugar and salt to milk, then add the yeast. Add shortening
and three cups of the flour. Beat until smooth. Add the remaining flour
or enough to make an easily handled dough. Knead well. Place in a greased
bowl. Let rise until doubled in bulk (about an hour). Then form into
small rolls, greasing rolls with butter. Cover and let rise in a warm place
until light, about an hour. Bake for 20 minutes in an oven at 400° F.

Mrs. T. H. Howes, Hillside F.W.U.A. No. 906
REFRIGERATOR BUNS

2% cups warm water 2 tsp. salt
% cup sugar 2 compressed yeast cakes or
4 tbsp. soft shortening 2 pkgs. dehydrated yeast
8 cups sifted flour 2 eggs
Method:

Crumble yeast cake in lukewarm water (allow to stand for 15-20
minutes). Measure flour, pour the 8 cups flour into a large mixing bowl.
To warm water add 2 tsp. salt and % cup sugar. Mix well. Measure 4
tbsp. soft shortening, add to warm water mixture. Beat 2 eggs in bowl,
and add along with dissclved yeast cakes to liquid in saucepan. Pour
liquids into well in flour and stir with large spoon until liguid disappears.
With one hand start mixing dough in bowl, using swinging rotary motion,
gradually forming dough into one large smooth ball. Place dough in
greased bowl suitable size for storing in frig. Brush top of dough with
melted shortening. Cover bowl. When dough is needed, remove just enough
dough from bowl, cover remainder at once and put back in refrigerator.

Mrs. R. Reich, F.U.A. Central Office

REFRIGERATOR ROLLS

2 pkgs. fast rising yeast dissolved in % cup lukewarm water with
1 tsp. sugar and let stand 10 minutes.

Pour 4 cups boiling water over 1 cup lard to dissolve. Cool.

Add 2 cups sugar and tsp. salt

Add yeast.

Pour into 15 cups warm flour. Let rise till double in bulk. Knead.
Let rise again. Keep in refrigerator or cool place until ready to use. Will

keep for a week in frig. For those who like fresh buns daily, this is the
recipe.

Gabrielle M. Ragan, Rainier F.W.U.A. No. 1306

RAISIN BUNS

3 cups flour 2 tbsp. butter

% tsp. salt 2 tbsp. sugar
Warm flour and mix other ingredients. Add 1 egg beaten, crush one
envelope fast rising yeast, mix 1% cups lukewarm milk and water, add
to flour mixture, add raisins. Set in warm place one hour. When light
cut into small buns, let rise one hour and bake 10 minutes at 450° F.,

or a hot oven.
Mrs. W. Eastman, Griffin Creek F.W.U.A. No. 202
SWEET BUNS

2 cups tepid water 1 pkg. yeast (fast rising)
1 tsp. sugar

When yeast is light and well dissolved, add:

1 tsp. salt 6 tbsp. butter

% cup sugar 3 eggs, beaten

1 tsp. vanilla if flavoring is desired.
Mix stiff enough with flour so that dough will not stick to board.
Let rise till double its bulk. Then mix again and when light make into
buns. When light bake in moderate oven about 20 minutes.

Mrs. Arthur J. Patterson, Heath F.W.U.A. No. 703

ee