BUNS
(Mrs. J. R. Dryden, Tuffnell)
Take 2 cups bread dough, 1 cup
granulated sugar, % cup lard, 1 cup
warm water, 1 egg, raisins may be
added if desired, flour to make a
stiff dough. Let rise until light.
Make buns and put in pans. Let rise
again until light and bake.

AIR BUNS

(Mrs. D. C. Spafford, Weyburn)
At noon put 1 yeast cake to soak
in 1 cup warm potato water. At
night add 2 cups warm water, 1 cup
flour, 3 teaspoons salt. Beat well and
keep warm. Next morning add 2 cups
warm water, % cup sugar, 1 cup
melted butter, flour to make soft
dough.

BUTTERMILK BUNS
(Mrs. Sattler, Milestone)
4 cups buttermilk
14 cup sugar
2 eges
1, teaspoon soda
14 cup butter
1 teaspoon salt
1 yeast cake.
Heat milk with sugar in it, soak
yeast in 1% cup of lukewarm water.
Add eggs, soda and yeast to milk
and sugar, add enough flour to make
a soft batter. Let rise over night.
In the morning add salt, butter and
mix stiff. Let rise once and put in
pans. Bake in quick oven.

PARTY ROLLS

(Mrs. I. Van Morelehem, Keeler)

6 cups sifted flour

6 lbs. sugar

1 teaspoon salt

1 Fleischman’s yeast cake

3%, cup warm water

1% lbs. butter.
Dissolve yeast cake in warm water.
Let rise 2 hours. Pour out on lightly
floured board and roll out to % inch
thick. Butter well and fold from out-
side to centre. Roll and fold 3 times.
Roll to % inch thickness and cut
in strips 1 inch wide and 8 inches
long. Dip in melted butter and lay in
baking pan in the form of the figure
8. Sprinkle with sugar and when very
light bake in a quick oven about
15 minutes.

11

FLUFFY ROLLS

(Myrtle Anslow, Lumsden)
At noon put 1 yeast cake to soak
in a glass of warm water. In the
evening mix together 6 eggs (well
beaten), 2 cups of sugar, 1 cup lard
softened, 4 cups of warm water,
pinch of salt and flour to stiffen.
Keep in a warm place overnight. In
the morning knead, and as they rise
work down until noon. Put in pans.
Let rise for five hours. Bake 20 min-
utes.

WALNUT ROLL OR STRUDEL
(Mrs. 8S. Sigmeth, Bethune)
1% cup milk
1 cake Fleischman’s yeast
2 tablespoons sugar.

Dissolve yeast in lukewarm milk and
sugar. Add:

2% cups flour

1 cup butter

3 eggs (yolks)

14 teaspoon vanilla

Salt.

Rub butter into flour and salt. Add
dissolved yeast, egg yolks, and vanil-
la. Mix thoroughly in form of cookie
dough.

Filling
2 cups fine chopped walnuts
1 cup sugar
14 teaspoon vanilla
Whites of eggs (well beaten).

Mix together. Roll out half the dough,
about %4 inch thick, spread half the
filling over the dough. Roll up and
place in pan. Leave rise for one hour
then bake in moderate oven for half
hour. Slice when cool.

CINNAMON ROLLS

(Mrs. ©. Mullet, Wilkie)

3%, cup shortening

1 cup white sugar

3%, cup sour cream

1 teaspoon soda

Butter

Sugar

Cinnamon.
Mix shortening and sugar, add sour
cream with soda dissolved in it. Put
in enough flour to stiffen. Roll out
and spread with butter, sugar, and
cinnamon. Roll like a jelly roll and
cut in slices about one inch thick.
Bake.