16 WIPOW. A. oOeCosk. BOO

SOUR CREAM BISCUITS

2 cups flour 2/3 teaspoon soda dissolved ‘in
1% teaspoon salt 1 cup sour cream.
1 teaspoon baking powder

Sift flour, baking powder and salt together. Mix well with cream and
drop from spoon.

Mrs. B. F. Kiser, Former Director, Macleod Constituency, High River.

CREAM BAKING POWDER BISCUITS

1 cup cream 1 egg
1 tablespoon sugar 1% teaspoons baking powder.
Pinch of salt

Enough flour to make a soft dough (about 1% cups).
Mrs. E. H. Jeglum, Westling Local, Clive.

PITCAITHLY BANNOCK

% lb. butter 1 oz. chopped almonds
2 ozs. castor sugar 1 oz. chopped peel.
7 ozs. flour :

Place butter and sugar on board and knead together. Knead in very
gradually the flour, almonds and peel, which have been mixed together.
Roll out in a round % or % inch thick. Pinch round edges with thumbs
and forefingers. Prick all over with a fork (to keep from rising). Bake
in moderate oven.

Robin Burton, Stanmore Junior Local.

RUSKS
1 pint water, lukewarm 1 cup sugar
1 yeast cake | 1 teaspoon salt
Set to rise at noon. At night Flour enough to make _ thick
add: batter
1 cup lard or butter 3 eggs.

Knead and let rise over night. In the morning punch down then let
rise a short time. Then make into Rusks. Let rise till light, and then bake.

Note: Add enough flour at night to make stiff as for bread.
Mrs. A. Bensmiller, Landonville Local.

HOME MADE CRACKERS

1 cup lard and butter mixed 3 cups flour
1 teaspoon baking powder 1 teaspoon salt.
1 dessertspoon sugar

Mix with cold water good and stiff. Roll out as thin as possible. Bake
in moderate oven.
Mrs. T. Kvale, Manyberries Local.

GRAHAM CRACKERS

1 cup melted butter 2% cups flour

2 cups brown sugar 2% cups Graham flour

2 eggs 1 teaspoon soda (dissolved in
2 tablespoons ays i buttermilk).

Add a little more buttermilk if necessary. Roll thin. Cut in squares
and bake.

Will keep indefinitely if stored in closed tin.
Mrs. H. L. Fyfe, Okotoks Local.