12 WiFowW. A cCook Book

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BREAKFAST ROLLS

3 eggs, beaten light 2 cups bread sponge
1 cup of cold water % cup of lard .
1 teaspoon baking powder 1% cup sugar.
Mix stiff and mix down once or twice and make into buns and bake in
morning. Mrs. J. F. Dole, Calgary Local.
COFFEE CAKE (YEAST BUNS)
1 quart flour 1 pint milk and water

2 cups yeast or 1 cup sponge :
Mix together and let rise 1 hour. Then add:

% cup butter and lard together 1 teaspoon salt
2 eggs 1% pints flour
% cup sugar % cup raisins.

. Let this rise 2 hours. Then put in tins. Put cinnamon, melted butter
and sugar on top. This makes 4 round coffee cakes.

Mrs. W. C. Lyle, Buffalo Hill Local, Arrowwood.

POTATO LIGHT ROLLS

Boil 2 good sized potatoes, mash and while still hot add 2 tablespoons of
butter, 1 tablespoon of lard, 4 tablespoons sugar, 1 teaspoon salt, 1% cups
water in which potatoes were boiled and 1 cup tepid milk. Beat well, add-
ing gradually 6 cups sifted flour, and when lukewarm stir in a yeast cake
dissolved in % cup tepid water. Beat very hard, then turn out on a board
adding 2 cups flour as required, and knead well. Set away in a warm place
for three hours. Do not knead again, roll out into rounds, spread with
melted butter, fold and let stand until very light and bake in hot oven.

Mrs. W. S. Giffen, East Lethbridge Local.
CLOVER LEAF ROLLS

2 cups milk 3 tablespoons butter
2 tablespoons sugar 1 teaspoon salt
1 cake yeast Flour.

Seald milk and add butter, sugar and salt. Leave aside until it is blood-
heat; add yeast dissolved in %4 cup warm water, and gradually add 2 cups
flour. Beat and let rise until light. Cut down and add flour to make stiff
dough. Cover and let rise. Knead lightly and dip in melted butter and put
to rise in muffin pans. Sprinkle with sugar and bake in hot oven from 15

to 20 minutes. Miss Stella Florence, Stavely Local.

CINNAMON ROLLS
Take a piece of bread dough. Roll out to one half inch. Spread over
with lard; cover with sugar. Dash cinnamon all over. Roll up and cut.
Place end on pan and sprinkle the top with sugar. Let rise % hour and

bake 20 minutes. Mrs. C. A. Park, Arbor Park Local, Ponoka.
CINNAMON TWISTS
2 cups flour % cup milk
5 teaspoons baking powder 1 cup chopped raisins
1 teaspoon salt % teaspoon cinnamon
5 tablespoons butter 1/3 cup chopped nuts.

5 tablespoons sugar

Sift flour, baking powder, salt and 3 tablespoons sugar together. Cut in
the butter and add milk slowly to make a soft dough. Roll out on a floured
board to %4 inch thickness; brush over with melted butter. Sprinkle with
raisins, nuts and remaining 2 tablespoons sugar and cinnamon. Roll like a
jelly roll and cut in % inch slices. Place in a greased pan and bake in a
quick oven 15 to 20 minutes. Serve hot. Makes 10 twists.

Mrs. Niles Madsen, Lamont Local.