QUICK OATMEAL SQUARES

1 cup quick cooking rolled oats YY teaspoon baking powder 4 cup butter (melted) 1 teaspoon vanilla 4 cup brown sugar Combine rolled oats, sugar and baking powder and add melted butter and vanilla. Pack firmly into a greased 6”x10” pan and bake in. a 375° F. oven for 12 to 15 minutes. Cut in squares as soon as removed from the oven.

QUICK BREADS

ORANGE BREAD

Put the peel of 2 large or 3 small oranges through food chopper. Cover with one cup water and boil for 10 minutes. Drain off all but about 3 table- spoons of the liquid and to the remaining rind and liquid add % cup each white and brown sugar (scant measure) and continue cooking for 5 or 10 minutes or until syrupy in consistency. In the meantime sift 3 cups pastry flour with % teaspoon salt and 6 teaspoons baking powder. Make a. hollow in the centre of the dry ingredients. Add 1 beaten egg; 1 cup milk; 3 table- spoons melted shortening and the prepared syrup and rind. Turn into a greased loaf pan. Allow to stand at room temperature for 20 minutes. Bake in a 350° F. oven 45 to 60 minutes.

CHELSEA BUNS

Refrigerator Dough (|'% recipe) 1 tablespoon water 24, cup brown sugar VY cup mixed cherry halves, 14 cup butter (melted) walnuts and sultana raisins

Mix brown sugar, butter and water and put in a 9” layer cake pan. Roll refrigerator dough into a rectangular sheet and brush with melted butter, sprinkle with mixed fruit and nuts and roll up like a jelly roll. Cut in 8 slices. Arrange slices in prepared pan, leaving room between each for rising. Cover and put to rise in warm place until double in bulk. Bake in a 350° F. oven for 25 minutes. Brush buns with melted butter when removed from the oven.

HOT CROSS BUNS

1% cups scalded milk 1/4 teaspoons cinnamon

'Y> cup sugar 3% teaspoons lemon rind VY cup shortening 2 cakes compressed yeast 1 tablespoon salt Yo cup lukewarm water

7 cups general purpose flour 2 beaten eggs

VY, teaspoon allspice 1 cup seedless raisins

To sugar, salt and shortening add milk. Stir until sugar is dissolved and fat melted. Allow to cool to lukewarm. Meantime dissolve the yeast cakes in the lukewarm water. Combine flour, spices and lemon rind. Add beaten eggs and yeast to the lukewarm milk mixture. Add half the flour and beat with an electric beater or by hand until very light. Add remaining flour and raisins. Mix well and turn into a large greased bowl. Brush the surface of the dough with melted shortening. Cover and store in the refrigerator. When required, shape as many rolls as desired, returning remainder of dough to refrigerator. Place rolls on a baking sheet. With scissors make a cross on each roll. Allow to rise in a warm place until double in bulk— about 14% hours. Bake in a 400° F. oven for 20 to 25 minutes. About 5 minutes before rolls come from the oven brush with a mixture of granulated sugar and water. Fill crosses with uncooked white icing made of % cup icing sugar and 2 teaspoons boiling water after rolls are baked.