‘Shout 2" apart. This recipe will make 18

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cream puffs. Bake in hot oven for 10 minutes |
(about 450°). Then reduce heat immediately after
10 minutes to 400° and bake for another 25 minutes. —
Serve with whipped cream. ie

Mrs. Andre Blanliel Sr.

JELLY ROLL
3 eges 2 tsp. baking powder
1 cup sugar % tsp. salt
1% tsp. vanilla % cup milk
1% cup flour 1 tbsp. butter

Beat eggs. Add sugar gradually. Add vanilla.
Measure dry ingredients and combine with egg :
mixture. Heat milk but do not boil. Add butter —
to milk. Fold lightly into first mixture.

Bake 15 - 20 minutes at 300°.

Mrs. Irene Dais

BUTTERHORNS

2 cups flour l package yeast

% cup sugar % cup warm water
tsp. salt 1 tsp. sugar

% cup butter % cup milk

-l egg yolk, well beaten

Place flour, sugar and salt in bowl. Add butter
and mix until fine as peameal. In separate bowl
set yeast, sugar and warm water. To first mixture
add milk and well beaten egg yolk. Add yeast and
stir into soft dough. Cover with waxed paper and
towel and place in refrigerator for at least 2 hours
(but no more than 48 hours). Then place on floured
board, and roll to rectangle V3" thick. Cut into
strips. Twist while shaping into butterhorns, also
stretch dough slightly. Let rise about % hour in
warm place. Bake 12 - 15 minutes in 450° oven til
delicately browned. Ice with thin butter icing and
dip in chopped walnuts or cocoanut. Makes 1 dozen
large butterhorns. Recipe may be doubled, however
do not increase amount of yeast in this case.

Mrs. Peggy Laboucane