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surface. Cut in strips % inch wide. Twist or

form in knots. Fry in deep, hot fat (375 degrees).

Drain on paper towels. Makes 2% dozen crullers.
Mrs. Ron Ashmore.

SPICE ROLLS

2 level dessertspoons ''Engedura'' dry yeast
1 cup lukewarm water

2 teasp.- sugar

let stand 10 minutes.

1 cup scalded milk 1 teasp. cloves

6 tbls. butter % teasp. allspice
2 teasp. salt 7 cups Co-op flour
% cup sugar (more or less)
3 eggs 1 cup raisins

2 teasp. cinnamon (optional )

Dissolve butter, sugar and salt in hot milk.
Let cool and add beaten eggs, spices, yeast. Mix
stiff enough with flour so that dough will not
stick to board. Let rise till double in bulk.
Knead. Let rise again. Roll out on board and
cut with cookie cutter. Let rise and bake 10
minutes at 450 degrees, reduce to 400 and bake
another 5 minutes. Brush with sugar dissolved in
water or very thin icing.

7 Miss Mary Murray

BUTTERSCOTCH ROLLS

* cup soft butter 5 teasp. salt
1 cup brown sugar 4 tbls. shortening
2 cups sifted flour % cup plus 2 tbls.
2 teasp. baking powder milk

Grease 12 muffin tins. Cream butter and sugar
till smooth and fluffy. Place 1 tablespoon of
mixture in bottom of each muffin tin. Sift to-
gether flour, baking powder, salt, into mixing

39