30 Follow the Recipes Carefully

Rusks

2% cups flour

4 teaspoon salt

2 tablespoons maple or brown sugar
teaspoons Magic Baking Powder

Y% teaspoon nutmeg

3% teaspoon cinnamon

a ke, 2/3 cup water
2 tablespoons shortening
Sift dry ingredients together; mix

beaten egg, melted shortening and
water and add. Mix well; turn out
on floured board. Divide into small
pieces; with floured hands shape into
rolls; place on greased shallow pan
close together; allow to stand 10 to
15 minutes before baking; brush with
milk and sprinkle with a little maple
or brown sugar. Bake in moderate
oven at 400° F. about 30 minutes.

Hot Cross Buns
Same recipe as Rusks.

With sharp knife make deep cross
cuts on top of each; brush with but-
ter, sprinkle with sugar and bake.

Magic Individual Coffee Cakes

2 cups flour

Y% teaspoon salt

4 tablespoons sugar

3 teaspoons Magic Baking Powder
4 tablespoons butter

1 egg
Y% cup milk
Sift dry ingredients; mix in butter;

add beaten egg to milk and add to
dry ingredients to make soft dough.

Divide dough into six long, narrow
pieces; with hands, roll out each piece
long and thin; spread with butter;
cut each in half and beginning. in
centre, twist 2 pieces together and
bring ends around to form crescent.
Put into greased pan; sprinkle with
chopped nuts. Bake in hot oven at
400° F. about 15 minutes. While
hot, brush over with thin icing made
confectioner’s

with 14 cup sugar
moistened with | tablespoon hot
water.

Butterscotch Curls

2 cups flour

4 teaspoons Magic Baking Powder
2/3 teaspoon salt

4 tablespoons shortening

2/3 cup milk

3 tablespoons butter

Y% cup brown sugar

Sift dry ingredients; add shorten-
ing, mixing in with a fork. Add milk
to make soft dough. Knead slightly.
Roll out Y% inch thick. Spread with
creamed butter; sprinkle with brown
Roll up as for jelly roll. Cut
in | inch pieces. Stand rolls on end
in a well buttered pan, small muffin
Bake in
moderate oven at 375° F. for 30
Centres of rolls curl up and
will be glazed on edges.

sugar.

tins or in muffin rings.

minutes.

SOUPS

Mock Turtle Soup
calf’s head

i

3 quarts water

6 potatoes

2 hard-boiled eggs

1 lemon

1 tablespoon Worcestershire sauce
tablespoons butter

io cence sweet marjoram
alt

NS

Pepper

Clean the calf’s head thoroughly
and boil in the water until tender;
then pick the meat from the bones
and cut it into small pieces. Add
the potatoes cut into small dice, the
eggs chopped, the lemon _ juice,
Worcestershire sauce and_ butter;
season with salt, pepper and sweet

marjoram; use drop dumplings, if de-
sired.

Vegetable Soup

1 quart stock

% cup carrots

Y% cup turnips

1% cup parsnips

4% cup cabbage

1 onion

1 pint boiling water
Pepper

Salt

Celery salt

1 tablespoon rice (cooked)
| cup stewed tomatoes

Put stock in soup pot. Cook vega-
tables in water until soft; add to stock

with seasoning and cooked rice and
strained tomatoes.

Use Chase & Sanborn’s Seal Brand Coffee