BUTTERHORNS

1 1/2 cakes compressed 1/4 c. butter
yeast 3/4 tsp. salt

3/4 c. milk 2 eggs

1/2 c. sugar 3c. flour

1/4 c. shortening

Scald milk and cool to lukewarm. Crumble yeast in
bowl and add 1/4 cup lukewarm milk and 1 Tbsp. sugar - stir.
Cream shortening and butter and gradually cream in remaining
sugar and salt. Beat until light. Beat eggs, add to yeast
mixture. Combine egg-yeast mixture with creamed mixture.

Sift and measure flour, add one half of measured flour
and remaining milk to above mixture beating well. Add re-
maining flour and continue beating until mixture is smooth.
Place inlightly greased bowl and cover with cloth. Let rise
until double in bulk (11/2 hours). Remove dough from bowl,
cover with damp cloth and let stand 15 minutes.

Roll into circle, cut in 12 triangles, roll each triangle
beginning at wide end. Place roll one inch apart on greased
baking sheet. Cover, allow to rise until nearly double in bulk.
Bake at 400 degrees for 15 minutes, Brush with soft butter.

Helen Doyle

PINEAPPLE PIE

Cur st:
1/2 c. shortening 1 tsp. baking powder
1/4 tsp. salt 1/4 c. boiling water

11/2 c. sifted flour

Mix first four ingredients until a coarse meal is formed,
add boiling water. Mix quickly and lightly. Cool slightiy.
Bake at 450 degrees for 10 minutes, Makes two shelis.

Filling:

21/2c. (1 can) un-
drained crushed pineapple

Combine with a mixture of:

2 Tbsp. cornstarch 1/4 tsp. salt
1/2 c. sugar

Cook until clear and thick, stirring constantly. Add:

-18- Regina, Sask.

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