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F.W.U.A. COOK BOOK 15

FEATHER PUFFS (BUNS)

2 cups heated milk 4 tbsp. white sugar
4 tbsp. butter 4 cups flour
1% tsp. salt 2 eggs
1 pkg. yeast
Melt butter in milk and add sugar, salt and yeast, which has been
dissolved in lukewarm water. Beat and add eggs. Add flour and stir well.
Let rise until very light, then stir and drop by spoonfuls into well greased
muffin pans. Let rise until well over the sides of the pans. Bake in hot

oven 20 minutes.
Mrs. N. Matheson, Ardrossan F.W.U.A. No. 613

FLUFFY ROLLS

Soak one or two envelopes of dry yeast with a little sugar. When
ready mix the following:

6 eggs, well beaten 2 cups sugar
1 cup lard (softened) 4 cups warm water
% tsp. salt Flour to stiffen

Let rise, punch down once or twice; put in pans and let rise for five

hours. Bake 20 minutes. Less sugar can be used.
Mrs. Raymond Evans

HOT CROSS BUNS

1 envelope yeast 2 eggs

1 cup lukewarm water % cup seeded raisins

1 cup milk % cup currants

1 tbsp. sugar % cup mixed peel

4 cups flour % cup butter

1 tsp. salt % cup sugar
Method:

Soak yeast in lukewarm water and add 1 tbsp. sugar, scald and cool
milk and add to flour and salt, and mix well. Add the well beaten eggs,
butter, sugar creamed, raisins, currants and mixed peel. Beat hard, then
add enough flour to make a fairly stiff dough. Knead well and place in
greased bowl.

When dough is double in bulk, knead again, and make into buns.
Place in well greased pans and let rise in a warm place. With a sharp
knife or razor blade cut a cross in each bun. Brush with egg yolk beaten
in 2 tbsp. of milk. Bake about 20 minutes in 350° F. oven. While buns
are still warm glace tops with egg white beaten with % cup icing sugar.

Mrs. Mary Belanger, Pelican F.W.U.A. No. 707
ORANGE BUNS

1% cups milk, scalded % cup shortening
Y% cup sugar 1 cake yeast (fast rising)
1 tsp. salt 2 eggs
5 cups flour Juice and rind of 1 orange
Method:

Mix all ingredients as making bread dough. Beat eggs well. Roll out
and cut in strips % x8 inches long and tie a knot. Let rise and bake in
moderately hot oven 20-30 minutes. Ice with the following:

2 tbsp. orange juice 1 tsp. rind

1 cup icing sugar

Mrs. Chas. Hagemann, Grand Meadow F.W.U.A. No. 905

QUICK ROLLS

1 envelope fast rising dry yeast 5 tbsp. sugar

1 tsp. sugar 2 tsp. salt

1 cup lukewarm water 6 cups sifted flour
1 cup milk 4 tbsp. shortening

Add the yeast to the cup of lukewarm water. Stir and let stand 10