SHORT BREAD
114 cups of flour 14 cup cornstarch
1 cup icing sugar 14, cup granulated sugar
1 cup butter

Method— Sift dry ingredients, work butter into dry
ingredients with hands. Pat out and bake im pans lined with
ungreased paper for 14 hour in a very moderate Oven.

—Myrtle McKenzie.

BUTTERSCOTCH PECAN ROLLS
Syrup Mixture—
1 cup granulated sugar 1 cup boiling water
1 cup sugar 14 cup butter

Method—Melt the first cup of sugar until it caramelizes and
add the cup of boiling water and stir until smooth. Add sugar,
mix well, and let boil about 3 minutes. Add butter.

Roll out sweet dough as for cinnamon rolls. Brush with melted
butter, then spread with syrup mixture given above. Sprinkle
with pecans, roll up and cut in 1 inch slices. Put each piece in a
buttered muffin tin with 2 tablespoons of syrup. Put few pecans
in bottom finst, cover’, let rise till double in size. Bake 25 minutes,
390 degrees. Do not scorch.

| —Pheobe EK. Egan.

FRUIT MUFFINS

2 cups flour 3 tablespoons baking powder
1 egg 1 tablespoon sugar

1 cup milk 4 tablespoons melted, butter
14 cup raisins 14 teaspoon salt

Method— Beat egg well, add milk, salt, sugar and melted
butter. Add flour sifted with baking powder, beat until smooth,
drop into greased muffin pans, bake at 425 degrees for 25 min.

34, cup blueberries, raspberries or drained canned fruit may be
used in place of raisins, add last. |
_—Mrs. T. Robinson.

SWEDISH KNACKEBROD

4 cups flour 3 cups oatmeal
4 tablespoons lard 8 teaspoons baking powder
3 tablespoons sugar Pinch of salt

Milk to make a soft dough.
Method—Roll very thin, bake in a hot oven without a pan.