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

SOUR CREAM SCONES (Mrs. Doris Drayton)

2 cups flour 1/3 cup butter

2 tsp. baking powder 1/4 cup currants

1/h cup sugar 1 egg yolk

1/3 tsp. baking soda 2/3 cup thick sour cream

1/2 tsp. salt
Sift dry ingredients. Cut in shortening. Add currants.
Beat egg yolk and add with sour cream to make a soft
dough. Roll to 1/2" thickness. Cut in rounds size of a
saucere Score. Sprinkle with sugar. Bake at 125° for
15 to 18 minutes.

YORKSHIRE PUDDING (Mrs. Kay Hiscoe)

1/2 cup milk 1 egg
1/2 cup flour pinch of salt

Method: Beat egg for 1 minute. Gradually add milk and
flour. Continue beating two minutes.

Heat beef drippings in muffin tins and add mixture. Make
8. Bake at 375°to 400°. Lower to 350° after 10 minutes.
Continue another 10 minutes or until done.

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THY FATHER KNOWS (contributed by Arlene Carney)
Perplexed and tempted to despair,
Weighed down with troubles hard to bear,
Faint not, look up, and trustingly
Let this sweet thought oft comfort thee——-
Thy Father knows. Leave all to Hin,
Though faith may fail, end sight be din,
He'll bring thee through, He's on thy side,
So rest in Him whate'er betide.

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