FINNISH PANCAKES

2 tbsp. sugar 2 eggs

Dash of nutmeg 1 tsp. salt
1 cup flour (cake) 4 cup regular flour
2 cups milk

Beat the eggs gently, but do not let them become stiff. Toss in lightly
the milk, salt, sugar, nutmeg. Add very lightly a little flour at a time, stirring
gently. Keep the mixture thin. Have skillet very hot before putting on batter.
Drop two tablespoons batter for each pancake. Brown very quickly on both
sides. Serve with berries.

Mrs. J. O. Stewart, Sylvan Lake.

SCOTCH ROLLS

3 cups flour Milk
6 tsp. baking powder 4 cup softened butter
4 tbsp. butter 1 cup brown sugar

Pinch of salt

Sift together flour, baking powder and salt. Mix in butter like you would
for a pie crust. Add enough milk to make a soft dough. Roll out $ inch thick
and spread with remaining soft butter and sugar which is well creamed to-
gether. Roll up jelly-roll fashion and slice about 1 inch across; lay in buttered
cake pans, cut side down. Bake at 425° about 2 hour.

Mrs. Frank Becker.

CREAM PUFFS

cup butter 1 cup sifted flour
tsp. salt 3 eggs unbeaten
1 cup boiling water

Add butter and salt to boiling water and stir over medium heat until
mixture boils. Reduce heat, add flour all at once and beat vigorously until
mixture leaves sides of pan. Remove from heat and add eggs, one at a time,
beating thoroughly after each addition.

Shape puffs by using a large teaspoon and place on buttered baking
sheet. Bake in hot oven for ten minutes or until they begin to brown, then
reduce heat and bake 10 minutes more. When cold, cut an opening on one
side and insert sweetened whipped cream.

Mrs. C. Dalen, Grande Prairie.

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