BUTTERHORNS (Continued)

and butter together as when making pie crust, then mix well
with other ingredients. When well mixed, put dough in cloth and
tie, (not too tight). Put this in one gallon of ice water, until it
rises to top. Put dough in bowl and leave in refrigerator over -
night. Take dough and roll on sugar which has been sprinkled
on board (do not use flour to roll dough). Cut in strips and put
nuts or jelly on and roll like horns. Let rise and bake in mod-
erate oven. :
Mrs. Albertina Enders

GREEN TOMATO MINCEMEAT

6 c. chopped apples 3/4 tsp. ground cloves

6 c. chopped green 1/2 tsp. allspice
tomatoes 1/4 tsp. mace

3c. seedless raisins 1/2 tsp. pepper

4c. brown sugar 2 tsp. salt

11/3 c. vinegar 3/4 c. butter

2 tsp. Cinnamon

Mix apples with the tomatoes. Stir in raisins, sugar,
vinegar, spices and salt. Bring gradually to the boiling point and
simmer for 3 hours. Add butter and stir until melted. Pack in
hot sterile jars and seal. Store in a cool place.

Mrs. G. Schultz

CAKE DOUGHNUTS

lc. sugar 2 eggs (beaten)

1/4 c. shortening 1 c. sour milk or buttermilk
4c. flour 4 tsp. baking powder

1 tsp. nutmeg 1/4 tsp. soda

3/4 tsp. salt

Mix sugar, fat and eggs well. . Add well sifted flour and
remaining ingredients. Roll out 1/4 inch thick and fry in deep
fat. Makes about 3 1/2 dozen.

Mrs. Olson

PATRONIZE MERCHANTS ADVERTISED IN THIS BOOK

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-20- Port Alberni, B.C.