ee - 4 -
NEVER FAIL BUNS
cups oO ukewarm water add:

% cup white sugar

2 pkges. yeast 1% tsp. salt

When yeast rises to top, add: 3

4 eggs, well beaten

*% cup vegetable oil 10 cups flour ;

Mix and knead well, let rise to double in size, about
2 hours. Make into buns, place on greased pan and let
rise 1 hour. Bake at 375° for 20 minutes. When removed
from oven, brush tops with melted butter,

- Mrs. C. Chipley, Saskatoon, Sask.
BUTTERY SNACK BUNS
% cup lukewarm water
1 tsp. sugar 1 pkge. dry yeast
Mix and let stand for 10 minutes
1 cup Lukewarm milk |

% cup melted butter % cup sugar
5 cups flour 2 tsp. salt

Add yeast to milk and butter. Add to mixture above and
knead to soft dough. Let rise 1% hours then punch down
and form buns.

Filling:

3 tbsp. butter % tsp. almond extract

2/3 cups brown sugar % tsp. vanilla

~ tee. eat 2/3 cups chopped nuts

1 tsp. cinnamon 1 stiffly beaten egg white

Mix all well together and fill buns. Let rise 1% - 2
hours. Bake at 400° for 10-15 minutes.
- Mrs. Olga Hanna, Terrace, B.C.

BOWKNOTS

1 cup milk % cup sugar

8 cups sifted flour 4 tbsp. soft shortening,
1% cups cold water butter or lard

2 pkges. yeast 2 eggs, well beaten

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Scald milk, add cold water. Measure 1 cup of combined
liquids into small bowl, when lukewarm, dissolve 2 tsp.
sugar into it and add yeast. Let bubble 15-20 minutes.
Sift flour into large bowl and make a well in the centre.
To remaining 1% cups liquid add salt, sugar, shortening
and eggs. Add dissolved yeast and mix well. Pour liquids
into flour and stir in with spoon, then mix dough in
bowl with hand using swinging rotary motion. Form into
-- continued