Bread or Buns

10 cups flour | 4 cups warm water
'Y4 cup sugar cup lard or margarine
2 tsp. salt 1 pkg. yeast with |. cup water

Let soak for five minutes. Mixed and let rise twice and put in pans.
—Nora Henker

Potato Pancakes

Grate on fine grater 6 or 7 good-sized potatoes. Add 2 beaten eggs,
11% tsp. salt, 1/3 to 4% cup flour — must not be thick batter — dash of
nutmeg. Mix. Fry on heated griddle. Spread batter thin so to cook
through. Serve with bacon or sausage and hotcake syrup.

—M. Weber.
Pancakes
2 eggs, well beaten 2 cups buttermilk
1 tsp. salt 1 tsp. baking soda
2 tbsps. sugar 2 cups flour
2 tbsps. melted shortening 1 tsp. Magic baking powder

Do not over mix, lumps will dissolve while cooking. Batter will rise,
do not disturb when taking spoonsful from edge of bowl for dropping
on preheated griddle. A slice of apple may be dropped on batter

before turning over to cook on the other side.
: —M. Weber.

Spudnuts

Mix 14 cup milk, % cup sugar, 1/3 cup shortening and 114 tsp. salt —
scald and cool. Mix 1 pkg. Flieshman’s yeast, 1 tsp. sugar and 4 cup
warm water — let stand for 10 minutes.

Mix first mixture and yeast mixture together and add 2 beaten eggs,
1 tsp. vanilla, 2 cups of flour. Beat until smooth. Add: 214 cups
flour — knead well. Let rise once, punch down. Roll to 14-inch thick
and cut with cutter. Let rise until 14-inch high or until light. Fry in
deep fat. Makes three dozen. Roll in sugar or dip in following syrup:
1 cup sugar, 14 cup butter or margarine, 1/4 cup water. Simmer five
minutes. Add 1 tsp. vanilla. Dip spudnuts while syrup is hot. To
keep hot place over hot water after it has cooked.

—Verna Newton.

Bran Raisin Muffins

1 cup all-bran 2'% tsp. baking powder
34 cup milk YY, tsp. salt

1 egg 4 cup sugar

Y4 cup soft shortening 1 cup raisins

1 cup sifted flour

Combine all-bran and milk. Let stand until most of moisture is taken
up. Add egg and shortening, beat well. Sift together flour, baking
powder, salt and sugar, mix in raisins. Add to first mixture, stirring
only enough to combine. Fill greased muffin pans 2/3 full. Bake in
moderately hot oven about 25 minutes.

—Mrs. J. Watmough

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