ROLLS
1 pkg. yeast 4 ¢. Shortening or
litsp.' sugar oil
2 c. warm water i Ce sugar
ZC. boiling water 1 tsp. salt
36 - 4 ec. flour 1 well beaten egg

Dissolve sugar in warm water. Add yeast and let
stand LO minutes. Pour boiling water over sugar,
shortening and salt. Stir until dissolved. Cool
to lukewarm. Add egg. Stir mixture well and also
yeast. Add yeast to water mixture. Stir in
flour. Turn onto board and knead until smooth.
Let rise one hour. Shape into plain or sweet
rolls. Let rise 45 minutes. Bake at 400 degrees
for 12-15 minutes.

Susan McGowan

PINEAPPLE BREAD

= ec etiog L Cs Stieer
Le tsp. baking powder 1 egg
zZ tsp. salt 1 tin crushed pine-
s c. shortening apple (do not
kc. coconut {optional) - strain)

sift flour, baking powder andsailt. Cream short-
ening; add sugar, egg and cream well. Add tin
crushed pineapple and coconut (if desired). Add
dry ingredients and mix well but do not beat.
Place in large bread tin. Bake at 350 degrees
for hour.

Dorothy Powell

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26-Victoria, B.C.

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