Doughnuts and Muffins

TEA MUFFINS

12 cups pastry flour # cup milk
4 tsp. salt 1 egg :
3 tsp. baking powder 4 tbsp. melted shortening

4 tbsp. sugar

Sift flour and measure. Resift with other dry ingredients. Beat egg
very light and add milk. Make a well in the dry ingredients and pour in the
wet all at once. Stir until ingredients are blended but not smooth.

Fill greased muffin tins 3 full. Bake in moderately hot oven (400°)
for 25 minutes.
Mrs. A. Gregory, Hillcrest.

BRAN MUFFINS

2 cups flour—sifted 2 cups sour milk or: buttermilk
1 tsp. salt % cup molasses
1% tsp. baking soda 1 beaten egg
% cup sugar 2 tbsp. melted shortening
2 cups health bran 1 cup raisins

Sift together flour, salt, soda, baking powder and sugar. Combine with
health bran. Combine sour milk, molasses, beaten egg and melted shortening,
and add to dry ingredients. Stir only enough to dampen dry ingredients.
Add floured raisins. Fill well greased muffin pans % full and bake in hot
oven (425°) for 20 minutes.

Mrs. Emily Blackmore, Cardston.

DOUGHNUTS
2 eggs 13 cups milk
1% cups sugar 2 heaping tsp. baking powder
A pinch of salt A little nutmeg
% cup cream Flour to a soft dough

Beat eggs, add sugar,, salt, cream and milk. Add nutmeg and baking
powder to flour, making as soft a dough as possible. Cool in refrigerator,
making it easier to roll out.

Esther Heistad, Veteran.

DOUGHNUTS SALLY ANNE STYLE

1 cup sugar beaten with 3 eggs, 1 cup milk, 2 tbsp. melted butter,
2 tsp. lemon extract, 1 tsp. salt, 1 cup flour to which 3 tsp. baking powder
have been added. Mix all in bowl, then add just enough flour to roll out,
not too stiff. Cook till golden brown in hot fat. You will find these do not
absorb much grease, making them a healthful food. Flavor excellent.

Mrs. Harriet Cunningham, Lethbridge.

DOUGHNUTS
2 eggs z tsp. nutmeg
% cup sugar 2 tsp. baking powde
1 tbsp. melted butter 2 cups flour

4 tsp. salt
Fry until brown. Roll in sugar if desired.
Mrs. Chris Bespflug, Oyen.

14