SCONES

When making your favorite recipe for bread (either white or brown),
leave a small portion of the dough in the mixing bowl] after you have put
the rest in pans ready ito bake.

Heat fat for deep frying and as soon is it is hot enough, try a tiny piece
of dough to test the heat. Break off portions of the dough about the size of
a small bun. Flatten these out with your fingers as thin as possible—3 to 4
inch—and keep as nearly circular as possible. When dough measures about
4 inches in diameter and the proper thickness, drop gently into the hot fat
and continue preparing more discs of the dough. As soon as the scone is
brown on one side, turn the way you do for doughnuts. Then drain on brown
paper or a rack. Serve warm with honey or jam and coffee for afternoon
lunch when the men are working hard, or for a supper dessert on cold nights.

Mrs. W. W. McNaughton, Box 303, Three Hills.

GOOFY BUNS

Soak 1 quick yeast in 1 cup cold water 15 minutes.
Cream 1 cup sugar and 4 cup shortening.
Add one egg.
Then add 2 cups cold water and dissolved yeast.
1 tsp. salt.
4 tsp. baking powder.
Mix in flour until stiff and elastic.
Set in cold place until you want to use.
Form into buns.
Let rise 2 hours, or until light.
Bake in moderate oven.
Mrs. Frank Thayer, Oyen.

BUTTER ROLLS

4 cups flour 2 cup shortening
2 cup sugar Blend as for pastry
1 tsp. salt

Dissolve 1 yeast in 1 cup lukewarm milk 10 minutes.

Beat 2 eggs and mix with milk and yeast. Combine with first mixture,
set in a cool place overnight in refrigerator. In morning divide into 8 portions.
Roll each portion into a 10 inch circle and butter. Put in 8 wedges and roll
from wide end to point. Let rise in a warm place for 1 hour or more. Bake
in moderate oven 20 minutes. Ice with thin icing and sprinkle with nuts.

Mrs. Edith Wright, Calgary.

HOT DOG BUNS

2 pkg. yeast 1 tsp. sugar
1 cup water
Dissolve sugar in water, add yeast and let stand about 10 minutes.

13 cups milk % cup shortening
4 cup sugar 3 eggs
3 tsp. salt

Flour to make stiff dough approximately 6 cups. Heat milk, then add
sugar, salt, shortening and eggs, mixing well. Add flour, then knead in suf-
ficient to make a stiff dough. Place in greased bowl, cover with damp cloth
and let rise in warm place until double in bulk. Break off pieces of dough
and shape into small oblong rolls. Place on greased cookie sheet, let rise in
warm place until double in size. Bake in 350° oven until golden brown.

Mrs. Ben Marsh, Foisy.