ICE BOX ROLLS

1 yeast cake

4 cup lukewarm water

% cup shortening

% cup sugar

1 teaspoon salt

1 cup mashed potatoes

1 cup milk

2 eggs

Flour

Soften yeast in lukewarm water. Add
shortening, sugar, salt and potato to the
milk, which has been scalded. Cool to
lukewarm and add to yeast. Mix thor-
oughly, add well beaten eggs and _ suf-
ficient flour to make a very stiff dough.
Turn out on floured board and knead
well. Put into large bowl to allow for
slight rising, cover with cloth and set in
refrigerator. When wanted, cut off as
much dough as required, shape into rolls,
let rise until doubled in bulk, and bake
in hot oven about 20 minutes (424° F.).
Makes 3 dozen small rolls.

—TENA SCOTT

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° F.
about 10 to 15 minutes.

—DorotTHy HAMILTON

ORANGE DATE BREAD
cup sugar

egg =

cup orange juice

cups sifted flour

teaspoon baking powder
teaspoon salt

tablespoons butter

cup finely chopped dates
tablespoon finely chopped orange
rind

12 cup water

12 cup broken nuts

Cream sugar and butter thoroughly. Stir
in egg, and beat hard. Mix together in
a bowl, the dates, orange juice and rind,
soda and hot water. When cool, add to
above. Sift flour, salt and baking pow-
der together and add. Stir in nuts. Pour
into a greased bread pan and bake in a
350° F. over for 1 hour. Very tasty.

—MARY SWEENEY

asin hb tos pak BOGS ec

( 46 )

MUFFINS

Part 1:
1 egg
14 cup white sugar or
¥4 cup brown sugar
2 tablespoons molasses
14 cup sour milk
Part 2:
344 cup white flour
1 cup graham flour
1 teaspoon (heaping) baking powder
1 teaspoon (level) soda
YY teaspoon salt
4% cup cut seeded raisins
344, teaspoon vanilla (optional)

Mix parts 1 and 2 separately, and add
dry ingredients to part 1 Drop in muffin
tins and bake in moderate oven. Makes
16 to 18 muffins in average size tins.

—ALICE MILLAR

NUT BREAD

cup molasses

teaspoon soda

cups sweet or sour milk
cup sugar

teaspoon salt

cup white flour

cups graham flour

cup walnuts

1 cup chopped dates

Mix well, pour into a long loaf tin. Bake
at 350° F. for 1 hour.

—MILDRED BROWN

QUICK COMPANY ROLLS

1 cup milk
4 cup sugar
114 teaspoons salt
1 yeast cake
14 cup lukewarm water
5 cups flour (about)
1 egg
Y2 cup melted shortening or salad oil

Scald milk, add sugar, salt and stir. Cool
to lukewarm. Dissolve yeast thoroughly in
water and add. Add 2'% cups flour and
beat smooth. Beat egg and add. Add 4
cup of shortening and flour to make stiff
dough. Knead on lightly floured board
until smooth. Shape in ball. Place in a
greased bowl. Grease top of dough. Cover
and place in refrigerator. Can be kept
3 to 4 days. Remove from refrigerator,
let rise in a warm place until almost
double. Using hands, roll each ball and
shape. Brush with remaining shortening.
(We use drop cake pans, greased). Cover
with towel, let rise in warm place until
doubled. Bake 15 to 20 minutes at 400° F.

—WINNIFRED WESTBY

®