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IMPORTANT INGREDIENT

This fine cook book contains a wide range of excellent
recipes. Common to all of them is one ingredient that’s
taken for granted, but which can mean the difference
between success and failure — QUALITY. Wise cooks
know that the finest-quality ingredients are a wise
investment. That’s why so many prefer. . .

ELECTRIC SKILLET SCONES

2 cups all purpose flour

4 teaspoons baking powder

1 teaspoon salt

1 teaspoon sugar

14 cup shortening

% cup milk
Heat skillet to 300 degrees. Cut short-
ening into dry ingredients and add
milk. Cut the dough into three equal
parts. Shape and pat each to %-inch
thick. Cut into quarters and place in
skillet. Cover and cook seven minutes.
Turn carefully and cook five more
minutes. An even quicker scone can
be made from a biscuit mix.

—CLARA LEITH

JAM BUNS

2 cups flour

1 cup shortening

2 tablespoons sugar

1% cup milk

2 teaspoons baking powder

Vanilla
Mix, roll out and cut in squares. Put
little jam in middle, then turn corners
to centre and pinch. Bake at 450
degrees about 10 or 15 minutes.
—GLap REED

46

REFRIGERATOR
BUTTERMILK ROLLS

4 to 5 cups flour

1 teaspoon salt
% teaspoon soda

3 heaping tablespoons crisco
2 cups buttermilk

1 package dry yeast

1 egg, beaten

2 tablespoons sugar
Y% teaspoon baking powder

Method: Sift all dry ingredients. Add
crisco (same as in biscuit dough). Dis-
solve yeast as instructed in package.
Add this to beaten egg and buttermilk.
Mix all together — put in refrigerator
overnight. In morning add a little flour
if needed — roll into 3 small balls. Dip
in melted butter. Let rise 1% hours.
Bake in 425 degrees for 15 minutes.
Dough will keep for a long time in
refrigerator.

—MARGARET ANDERSON

When storing raisins, sultanas and
currants in tins, make small holes in
the lids to stop the fruit going mouldy.