CENTENNIAL COOK BOOK ST. ANDREW'S, KASLO, B. C., 1967

DINNER ROLIS (lfrs. May Carpenter)
Combine and let stand:
2 package yeast 1 tsp. sugar
1 cup luke warm weter

1 cup scalded milk 1/ cup margerine
1/h cup. sugar 1 beaten egg
2 t8pe salt 5-1/2 cups flour

Mix milk, sugar, salt and mergarine. Cool to lukewarm, add
l or 2 cups flour and beat well with egr beater. Add Yeast
and egg and beat again. Add remaining flour. Punch cown
after dough has doubled in bulk and make into buns. let
rise and bake at 350° until light brown.

FROSTED PINEAPPLE SQUARE (Mrs. Rev Yoxell)

1/2 cup sugar 1 egg yolk, slightly beaten

3 tbsp. cornstarch 2 cans crushed pineapple

1/h tsp. salt
Mix 1/2 cup sugar, cornstarch and selt in saucepan. Stir in
egg yolk and pineapple. Cook over medium heat, stirring con-
stantly until thick anc smooth. Cool to lukewarm while vre-
paring dough.

Set 1 package yeast as directed

2/3 cup milk cups flour

lL egg yolks, lishtly beaten 1 cuv margarine
Scald milk; add 1 tsp. sugar. Cool to lukewéerm. Dissolve
yeast and add to milk mixture. Stir in beaten egg volks.
Measure flour into large bowl. Cut margarine into flour and
blend until mixture resembles coarse meal. Stir in yeest and
milk mixture and blend thoroughly. Dough will be soft and
moist. Divide in helf. Roll half out to fit bottom of jelly
roll pan and overlap edges. Spread with cooled filling. Roll
remaining dough to cover fillings. Seal edges. Cover anc let
rise until doubled in bulk, about 1 hour. Beke at 375°
35 to 4O minutes. Frost with icing.

HERB BREAD (Irs. Jessie Jones)

3/h cup butter 1/h tsp. dried thyme
1/h tsp. salt dash of cayenne
1/h tsp. paprika 1/L tsp. savory

Spread on sliced French bread. Put in oven 15 to 20 minutes
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