Ur, wiAs COO BOOK 37

PPP PPP PP PPP PPP PPP PPP PPP PP PPP PP PP PPP PP PPP PPP PPP PPP PPP PPP PP PPP PPP PPPS

DOUGHNUTS
2 eggs, well beaten 1 cup sweet milk
1 cup white sugar A little nutmeg
2 small tablespoons melted lard — Vanilla.
1 small teaspoon salt

Beat well. Sift 1 teaspoon soda and 2 of cream of tartar with 2 cups
flour, then add enough flour, a little at a time, to make a soft dough, don’t
mix too stiff. Have fat hot enough so that when a small bit of dough is
put in it will come to the top at once. Other flavoring may be used if de-
sired.

Mrs. J. H. Hull, Lamont Local.

MASHED POTATO DOUGHNUTS

One cup hot mashed potatoes, add 1% cups granulated sugar when they
are hot and mix thoroughly. Beat 3 eggs well, take 2 tablespoons melted
butter and mix with the potato and sugar mixture, 2 teaspoons baking
powder. Season with nutmeg, lemon or vanilla, add enough flour to roll
out soft. Add 1 tablespoon of vinegar to the fat when it is cold. This
prevents them taking up too much fat.

Mrs. A. E. Hobbs, Grand Meadow Local, Ponoka.

PORCUPINES
1 cup brown sugar 1 cup dessicated cocoanut
2 tbsp. butter 1 cup chopped walnuts
2 eggs 1 cup chopped dates.

Method: Cream butter and sugar. Beat in the eggs. Add the other
three ingredients and mix well. Put some shredded cocoanut into a
saucer and roll the mixture (a teaspoonful at a time) in the shredded
cocoanut. Place on greased tins and bake in a moderate oven till brown.

Mrs. B. C. Learned, Director Red Deer Constituency.

LADY FINGERS

% cup butter 1 pint of flour
1 cup white sugar 2 tsp. baking powder
2 eggs 1 tsp. vanilla.

% cup sweet milk

Method: Beat butter, sugar and eggs until very light. Add milk and
vanilla. Lastly add baking powder and flour sifted together. Cut in
strips % inch thick. Roll in sugar or cocoanut. Bake in quick oven.

Mrs. P. Mahoney, McCafferty U.F.W.A. Local.

RECEPTION DAINTIES

2 cups flour Mix like pastry. Then add one
1 cup butter beaten egg.
% teaspoon salt 1 teaspoon vanilla
2 tbsp. sugar (heaped) % to % cup milk.
1 teaspoon baking powder
(heaped)

Roll out as you would for cookies. Cut in squares and place in gem
pans. Put one small teaspoon of jam or jelly on each and fold corners over
and pinch well together. (Bake like tarts).

Mrs. Edr. Ronneberg, Eagle Hill Local.