HAMBURGER BUNS

Dissolve: 1 yeast in ¥, cup water and 1 tsp. sugar.

In large bowl:

Y, Cup sugar 2 Tbsp. vinegar
1 Tsp. salt 3, Cups warm water
¥, Cup butter or margarine

Stir, add yeast, gradually add 8 - 10 cups flour. Knead, let rise 2
hours. Punch down and let rise 1 hour. Form in buns and let rise 3 hours.

Bake at 400° till golden.
Sandra Makasoff

DATE-NUT LOAF

1 Cup chopped dates 1 Tsp. vanilla

1 Tsp. baking soda 1, Cup flour

3, Cup boiling water 1 Tsp. baking powder

i 3 Cup chopped wainut
34, Cup brown sugar ¥, Cup melted butter

1 Tsp. salt

Place chopped dates in a bowl, add baking soda. Pour boiling water
over dates, mix well and let stand until cool. Beat egg until light. Add sugar
gradually, beating between additions, add salt and vanilla, combine with
date mixture. Stir flour and baking powder together add to date mixture.
Add cooled melted butter and chopped walnuts, mix well. Pour into well
greased 9” x 5” loaf pan. Bake at 350°F for 50 to 60 minutes.

Margaret Stoochnoff

RUSSIAN BUNS

1 Package yeast dissolved in 1 cup lukewarm water for ten minutes.

1 Cup butter 3, Cup raisins
1¥, Cups sugar 5 Cups lukewarm water
3 Eggs

Melt the butter. To this add the sugar, eggs and raisins. Add the
water and the yeast. Stir well. Add enough flour to make a fairly stiff
dough that can be kneaded. Let rise 1 hour, knead. Second time roll into
buns. Let rise until double in bulk. Before putting into oven brush with
beaten eggs. Bake for 20 minutes at 350°.

Lucy Zarikoff

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a J q - N 7 q