BUTTERSCOTCH
TEA BISCUITS

2 cups white flour

5 teaspoons baking powder

1 teaspoon salt

4 teaspoons shortening

Ys cup milk
Sift flour and baking powder and salt;
work in the shortening with finger tips;
add milk. Roll out and spread with the
following mixture:

4 cup butter creamed with
344 cup brown sugar

Roll up like jelly roll. Cut off pieces
l-inch thick and bake 15 minutes in small
greased muffin tins in hot oven.

—GRACE ‘TURNER

BUTTERSCOTCH BREAD

2 cups flour
114 teaspoons baking powder
34, teaspoon soda
4 teaspoon salt
14 cup chopped nuts
1 cup raisins
1 egg, unbeaten
1 cup brown sugar
1 cup sour milk
1 tablespoon shortening (melted)

Sift flour, baking powder, soda and salt;
add nuts and raisins. Combine egg,
brown sugar, milk and melted shortening.
Pour into flour mixture and stir just
enough to moisten. ‘Turn into greased
and floured pan and bake at 350° F. for
40 to 50 minutes.
—DorotHy DOopMAN

COLD WATER BUNS

1 Fleischman’s yeast
2 cups cold water
14 cup melted shortening
14 cup sugar
1 egg well beaten
About 6 cups flour (all-purpose),
maybe little more

Dissolve yeast in cold water. Let stand
10 minutes. Add egg and shortening; and
] teaspoon salt. Stir. Mix in flour and
knead to soft dough, but not sticky. Let
stand in cold place overnight. In morn-
ing make into 30 buns. Let rise 2 hours
in warm place. Bake about 4 hour at
375° F, Glaze with milk and sugar boiled
into syrup (1/4 as much sugar as milk).

—FLo H. Morrow

CORNMEAL MUFFINS

1 cup yellow cornmeal

1 cup flour
14 cup sugar
teaspoon salt
teaspoons baking powder
cup milk (scant)
ess
tablespoon shortening (melted)
Mix and sift dry ingredients. Add milk,
well beaten egg, and shortening. Bake
in muffin pans which have been greased,
in a hot oven 25 or 30 minutes. Makes
1 dozen.

—_
mt bet bet pf DS

—GRACE TURNER

CORNMEAL ROLLS

1 pint milk

1 cup yellow cornmeal
Cook until thick, and cool to lukewarm.
Add:

12 cup butter

YY. cup sugar

1 yeast cake dissolved in 14 cup luke-

warm water

3 eggs beaten slightly

5 cups flour

3 teaspoons salt

Let rise, and roll in rounds. Brush with
melted butter. Cut in pie pieces. Roll
from large end to small end. Let rise
till light and bake at 425° F. for 15 or 20
minutes. Makes 4 dozen. Very good with
salads.

—JESSIE WORSLEY

CRUSTY DINNER ROLLS

1144 cups warm water

1 teaspoon salt

3 tablespoons shortening
342 cups flour

1 package yeast

Dissolve the yeast in the water. Work
in all the flour, then add shortening and
knead well. Cover with damp cloth and
let rise until doubled. Punch down and
let rise again. Shape into buns and let
rise, placing them 214” apart. Let rise %
hour uncovered. Brush with water and
let rise another 2 hour. Have a pan of
hot water in oven, and cook in the steam
at 425° F. brushing with water after 15
minutes and again 2 minutes before tak-
ing out. Cool quickly.
—LENA PECK