FRUIT ROLLS
1 egg white
2 tablespoons icing sugar
2 egg yolks
1 tablespoon butter

Mix all together until creamy. Add 1%
cups warm milk in which one yeast cake
and 1 tablespoon sugar have been dis-
solved. Use enough bread flour to make
a soft dough. Let it stand 1 hour or
until it rises to the top of the bowl.
Make into small cakes, having the fingers
well-floured. Into the top of each cake
press a cavity and put into the cavity a
maraschino cherry or a spoonful of jam.
Cover with crumbs made of 2 tablespoons
icing sugar, 2 tablespoons flour and 1
tablespoon butter. Bake in a hot oven,
400°F. for 15 to 20 minutes.

—BupA BROWN

WAIKIKI ORANGE BREAD
1 cup orange peel cut into strips
1 cup sugar
Put orange peel into saucepan. Add water
to cover and boil until peel is tender. Add
sugar and boil to medium syrup.
4 cups flour
4 teaspoons baking powder
Y% teaspoon salt
Sift together:

1 tablespoon butter

1 egg
344 cup sugar
Cream together:
2 cups milk

Add milk and sifted dry ingredients to
creamed mixture. Beat in electric mixer,
medium speed, four minutes. Remove
from mixer, add cooked and cooled orange
— Finish beating by hand with spoon
or one minute more. Turn into two
buttered pound cake pans. Bake at 350°F.
40 to 50 minutes.
—PEARL LONG

OIL BAKING POWDER
BISCUITS

2 cups flour

$8 teaspoons baking powder

1 teaspoon salt (sift together)

4 cup mazola oil

2 cup milk
Pour liquid on dry ingredients. Stir with
fork to form round ball. Place on floured
board, knead 10 times—cut with un-

eased cutter and cook on ungreased
sheet 12-15 minutes in 450°F. oven.
al milk in cup then fill with Mazola
oil.
—VIOLET JONES

( 46 )

APRICOT SCONES

2 cups all-purpose flour

lf4 teaspoon salt

3 teaspoons baking powder

1 tablespoon sugar ‘
Sift dry ingredients together and rub in
4 tablespoons shortening. Add 1 egg and
4 cup milk. Cut this through mixture
with knife, as for pastry. Add 34 cup
stewed apricots. Turn out on_ well-
floured board and pat out. Brush top
with some of the apricot and _ juice.
Sprinkle with granulated sugar. Cut into
desired shapes and bake in hot oven
(400°F.) for 15 minutes.

—DoroTHy DODMAN

NORWEGIAN
CHRISTMAS BREAD

2 cups milk

1 cup sugar

2 teaspoons salt

1 cup melted butter

2 cakes fresh yeast

Y, cup lukewarm water

8 cups sifted flour

1 teaspoon ground cardamon

1 cup raisins (washed and dried)

Y% cup chopped candied cherries

14 cup chopped citron

4 cup chopped almonds
Scald the milk, add sugar, salt and melted
butter; cool to lukewarm. Dissolve the
yeast in lukewarm water; add to first mix-
ture. Add 4 cups flour and beat until
smooth. Cover and let rise until double
in bulk. Combine fruit and nuts and
mix with 1 cup of the remaining flour.
Add remaining flour and floured fruit
and nuts; the batter should be a stiff
dough. Knead on lightly floured board
until smooth (about 5 minutes). Place
dough in greased bowl, and grease top to
prevent crust from forming. Cover lightly
and let rise overnight (6-8 hours). In
the morning, knead again and mould into
3 loaves. Place in greased pans; cover.
Set in a warm place and let rise until
almost double in bulk. Bake in moder-
ately hot oven (400°F.) for 20 minutes,
then reduce heat to 350°F. and bake until
well browned and sides come away from
the pan. Remove from pans. When cold,
frost lightly with frosting made of pow-
dered sugar and hot water.

—MARGARET ANDERSON

TEA BISCUITS

2 cups flour
5 teaspoons baking powder
lt n salt
4 heaping tablespoons dry sweet milk
2 tablespoons shortening
1% cups cold water
Knead 8 times (quite a soft dough). Dip
top and bottom in melted butter.
Bake at 450°F. for 15 to 18 minutes.
—EDNA HENTIG