CENTENNIAL COOK BOOK ST. ANDREW'S, KASLO, B. C., 1967
FASTNACHTS DOUGHNUTS (Pennsylvania Dutch)
Irs. Treva Besecker)
2 cups mashed potatoes 1 cup milk
2 cups sugar 5 tsp. baking powder
2 tbsp. butter 3 eggs
flour

Mash potatoes (not creamed ) and add butter, sugar. Beat.
Add milk and eggs. [Mix baking powder in flour énd add enough
flour for soft Cough. Roll 1/h" thick end fry in deep
fat 370° 3 to 5 minutes.

These doughnuts sre not és rich es cake coughnuts, but stay
moist and fresh much loncer. May be iced or rolled in susrr.

FRUIT LOAF (lMrs. Doreen langille)

1/2 cup shortening 1/2 tsp. selt

lL cup white sugar 2/3 cup milk

2 eggs 1/k cup orenge juice
1/2 tsp. vanilla 1 cup chopped dates

2 cups bread flour 20 mareschino cherries
2 tsp. bakirig powder (cut up)

Cream shortening, sugar, adding egrs and flavoring. Add cry

inzredients alternately with liquids. Add detes and cherries.

Bake in loaf tin 350° for 1 to 1-1/2 hours.

HUCKLEBERRY MUFFINS (Miss Iris Clarke)

2 cups flour 1/2 tsp. vanilla

1/2 cup sugar 2 eggs

3 tbsp. butter 2/3 cuv milk

3-1/2 tsp. baking powder 2/3 cup huckleberries

1/2 tsp. salt sugar to sprinkle over huckle-
berries

Grease mffin pans well. ix dry ingredients thoroughly.
Add vanilla, eggs, milk and melted butter. Fill muffin tins
1/3 full. Add e few huckleberries, sprinkle with sugar.
Cover with a tablespoon of the batter. Hake about 25 min-
utes in 375° oven.

i 4 F ' j i