2 tbsp. sugar ; 1 teasp. salt
1 teasp. cinnamon
Combine and sprinkle over dough. Roll as for jelly roll. Cut into
slices and place in muffin tins over orange mixture. Bake at 400°
for 20-25 minutes.
W. Rutherford (Raeside) 1950.

RAISIN CUP CAKES

% cup butter 1 cup raisins

34 cup sugar 1% cup flour

1 egg 1 teasp. cloves

1 teasp. soda 1 teasp. cinnamon

Cook raisins in 14% cup water for 10 mins., then cool. Cream butter
and sugar. Add beaten egg. Sift flour, soda and spices. Add raisin
mixture. Bake at 375° for 20 to 25 minutes.

Jean Tidsbury, 742.

JELLY MUFFINS

1 egg % cup sugar
1/3 cup cooking (salad) oil 12/3 cup sifted all purpose flour
14 cup mashed very ripe 34 teasp. salt
banana (1 large) 2 teasp, baking powder
% cup milk Yq teasp. soda

Y% cup red currant jelly or any jam
Heat oven to 375°. Grease 12 medium muffin cups or use waxed
baking cups.
Beat egg, oil, banana and milk together lightly with a fork. Stir
in sugar. Sift dry ingredients together into first mixture and stir
only until dry ingredients are moistened.
Spoon into muffin cups filling 2/3 full. Make a depression in the
top of each muffin with the tip of a spoon and fill with 1 teasp. of
jelly. Bake 15 to 20 minutes. Serve warm or cold.

Karen Dunn (Turner 61A).

YORKSHIRE PUDDING

2 eggs ~ 1 cup flour
1 cup milk 1 teasp. salt
Have eggs and milk at room temperature. Mix ingredients in order
given and beat well. Put 1 teasp. grease in each muffin tin and
put in oven until very hot, add mixture and bake at 425° for 25-
30 minutes. Yield—12.
‘ Muriel Seddon (Delf 54).
BISCUIT MIX

9 cups flour % cup baking powder
2 cups shortening 1 teasp. salt

Store in refrigerator.

To make into biscuits:

2 cups mix 1% teasp. baking powder
% cup milk sugar (if sweet biscuit
desired)

Combine ingredients. Bake at 400° for 10-15 mins. on ungreased
pan.

Jean Hedley (Lowry 52A).