FRUIT ROLLS
1 egg white
2 tablespoons icing sugar
2 egg yolks
1 tablespoon butter

Mix all together until creamy. Add 1%
cups warin milk in which one yeast cake
and 1 tablespoon sugar have been dis-
solved. Use enough bread flour to make
a soft dough. Let it stand 1 hour or
until it rises to the top of the bowl.
Make into small cakes, having the fingers
well-floured. Into the top of each cake
press a cavity and put into the cavity a
maraschino cherry or a spoonful of jam.
Cover with crumbs made of 2 tablespoons
icing sugar, 2 tablespoons flour and 1
tablespoon butter. Bake in a hot oven,
400°F. for 15 to 20 minutes.

—BuDA BROWN

WAIKIKI ORANGE BREAD

1 cup orange peel cut into strips

1 cup sugar
Put orange peel into saucepan. Add water
to cover and boil until peel is tender. Add
sugar and boil to medium syrup.

4 cups flour

4 teaspoons baking powder

lg teaspoon salt

Sift together:
1 tablespoon butter
1 egg
44 cup sugar
Cream together:
2 cups milk

Add milk and sifted dry ingredients to
creamed mixture. Beat in electric mixer,
medium speed, four minutes. Remove
from mixer, add cooked and cooled orange
peel. Finish beating by hand with spoon
for one minute more. Turn into two
buttered pound cake pans. Bake at 350°F.
40 to 50 minutes.
—PEARL LONG

OIL BAKING POWDER
BISCUITS

2 cups flour

3 teaspoons baking powder

1 teaspoon salt (sift together)

% cup mazola oil

2 cup milk
Pour liquid on dry ingredients. Stir with
fork to form round ball. Place on floured
board, knead 10 times—cut with un-
greased cutter and cook on ungreased
sheet 12-15 minutes in 450°F. oven.
— milk in cup then fill with Mazola
oil.

—VIOLET JONES

( 46 )

APRICOT SCONES

2 cups all-purpose flour

lf4 teaspoon salt

3 teaspoons baking powder

1 tablespoon sugar
Sift dry ingredients together and rub in
4 tablespoons shortening. Add 1 egg and
Y% cup milk. Cut this through mixture
with knife, as for pastry. Add 34 cup
stewed apricots. Turn out on _ well-
floured board and pat out. Brush top
with some of the apricot and juice.
Sprinkle with granulated sugar. Cut into
desired shapes and bake in hot oven
(400°F.) for 15 minutes.

—DorotHy DOoDMAN

NORWEGIAN
CHRISTMAS BREAD

2 cups milk

1 cup sugar

2 teaspoons salt

1 cup melted butter

2 cakes fresh yeast

14 cup lukewarm water

8 cups sifted flour

1 teaspoon ground cardamon

1 cup raisins (washed and dried)

14 cup chopped candied cherries

Y4 cup chopped citron

14 cup chopped almonds
Scald the milk, add sugar, salt and melted
butter; cool to lukewarm. Dissolve the
yeast in lukewarm water; add to first mix-
ture. Add 4 cups flour and beat until
smooth. Cover and let rise until double
in bulk. Combine fruit and nuts and
mix with 1 cup of the remaining flour.
Add remaining flour and floured fruit
and nuts; the batter should be a stiff
dough. Knead on lightly floured board
until smooth (about 5 minutes). Place
dough in greased bowl, and grease top to
prevent crust from forming. Cover lightly
and let rise overnight (6-8 hours). In
the morning, knead again and mould into
3 loaves. Place in greased pans; cover.
Set in a warm place and let rise until
almost double in bulk. Bake in moder-
ately hot oven (400°F.) for 20 minutes,
then reduce heat to 350°F. and bake until
well browned and sides come away from
the pan. Remove from pans. When cold,
frost lightly with frosting made of pow-
dered sugar and hot water.

—MARGARET ANDERSON

TEA BISCUITS

2 cups flour
5 teaspoons baking powder
1 teaspoon salt
4 heaping tablespoons dry sweet milk
2 tablespoons shortening
114 cups cold water
Knead 8 times (quite a soft dough). Dip
top and bottom in melted butter.
Bake at 450°F. for 15 to 18 minutes.
—EDNA HENTIG