BREADS AND ESO ePee JG cbvK. B35

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AIR BUNS: |
soak 1 pkg. yeast as directed on the PACERS

Into a large bowl put 1/2 c. white sugar, 1/2 Ge.
lard or shortening, 1 tsp. salt, 2 tbsp. vinepar, ret
35 c. lukewarm water. Add risen yeast and 8 tol0c.
flour - just enouzvh so dough will not stick to hands.
Cover.

Let.rise in a warm place for 2 hours, Knead.

Let rise 1 hour and knead again. Form into buns the
size of crabapples. Cover nnd let rise > hours. Bake
at 100 derrees. Remove from pans and brush with butter
or, for 2 sweet glaze brush with 2 “tsp. white sugar. and
L tsp. milk. |

Dorothy Webber.
JAM BUNS |

2 sG,.f Lour — @: GSP. baking powder
1/2 c. sugar 1/k tsp. salt
1 ¢,..butter 1 egg, beaten

Milk
Combine all ingredients .except the egg and milk
and mix as for pie pastry. Then odd the beaten egg
with enough milk to make pastry. Roll out-and cut in
squares. Put jam in centre of each squnre ond pinch
up corners... Place in mffin tins or flat pan. Bake.
Use brown sugar and almond flavoring if desired. |

Mrs. Marearet Heners.

- OVERNIGHT BUNS

At 5:00 p.m. boil )} c. water and cool.

To 1 c. lukewarm water add lL _ ard 1 of eee sugar.
Let stand LO minutes, :

To remeining 3 -c. water adds

1 c, soft:lard.or, shortening; 1c. sugar
1 tsp. salt Juice from 1/2 lemon |

Mix in yeast mixture and add 8c. flour. Make a
soft dough and let stand 2 hrs. Knead and let stand 2 |

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more hrs. Put in pans and leave overnight.Bake at 350.
| ee Elva Turner.