RAISED DOUGHNUTS

1 cup butter (generous) 2 cups sugar (generous)

4 cups scalded milk 1 yeast cake, dissolved in

3 eggs (beaten) 14 cup lukewarm water
flour

Cream butter, add 1 cup sugar and beat to creaml, add scalded
milk and yeast cake dissolved in lukewarm water Mix with flour
to make thick batter. Cover and let rise over night. In morning
add to sponge: 3 beaten eggs, remaining sugar, and teaspoon of
nutmeg. Mix with flour to make smooth dough that can be
kneaded. Let rise.

Turn out on board and roll 14 thick. Cut into shape and let rise
again for ¥% hour.

Fry in hot grease. Drain on paper. Roll in powdered sugar.

—Peggy Drinkwater.

DATE ROLLS
14% Ib nuts 2 dozen graham wafers
1 ib dates 1 pint whipped cream

1 Id marshmallows

Cut dates, nuts and marshmallows fine. Save 14 dozen wafers
and crumb the rest very fine with rolling pin. Whip cream, add
nuts, dates crumbs and marshmallows. Add enough milk to make
soft enough to roll like jelly roll. Crush remaining wafers on wax
paper, spread mixture to roll.

Let stand in refrigerator. Slice and serve with whipped cream.
(Serves 16.)

—Elizabeth Thompson.

CHOCOLATE CHIP COOKIES

1 cup shortening 214 cups flour

34, cup brown sugar 1 cup walnuts

3, cup white sugar 14 teaspoon salt

2 eggs well beaten 1’ teaspoon vanilla
2 tablespoons water 4 squares chocolate
1 teaspoon soda (sweetened)

Cut chocolate in small pieces, and drop in soft dough. Drop —
from from teaspoon in small cookies. Bake in moderate oven.
(Yield-—about 75 cookies.)

—Mrs. A. Hildenbrand.

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