roll in cinnamon and sugar mixture. Twist and set on pans. Let
rise until double in bulk. Bake about 20 mins. at 375 degrees.
Beth Darrach (Coulthard 50).

FRUIT SCONES

2 cups flour 1 cup raisins

4 teasp. baking powder 3%4 cup milk

1 teasp. salt 1 egg (beaten lightly)
2 tbsp. sugar 1 teasp. lemon extract

4 cup shortening

Sift dry ingredients together. Cut in fat with pastry blender until
mixture resembles fine bread crumbs. Add raisins. Combine egg
and milk and blend with dry ingredients. Turn out onto floured
board and knead very slightly. Pat dough flat %” thick — cut in
desired size. Brush top with milk and sprinkle with sugar.
Bake at 400°—15 - 20 minutes.

M. Tweedie (Russell 50A).

SCOTCH SCONES

3 cups flour 2 teasp. sugar
1 teasp. baking soda butter (size of egg)
1 teasp. cream of tartar buttermilk

1 teasp. salt

Put all dry ingredients into sifter. Rub in butter with hands. Add
sufficient buttermilk to make stiff batter. Divide in three portions,
roll lightly % inch thick, cut as for pie.
Bake on top of stove in hot griddle, until golden brown, turn and
bake on other side. Griddle may be floured very lightly.

B. Scott (Edwards ’36).

BANANA MUFFINS

6 tbsp. milk 34 cup sugar

2 tbsp. vinegar 1 egg, beaten

2 cups flour 1 cup mashed bananas (ripe)
1 teasp. baking soda 1% cup shortening

1% teasp. salt

Mix milk and vinegar and let stand while combining dry ingredi-
ents.
Cream shortening, sugar and egg. Add milk and vinegar mixture
then alternately add dry ingredients and banana. Bake at 400 deg.
for 20 minutes.

A. Riordan (Danielson 1949B).

BRAN GEMS
34 cup white sugar 3%4 cup bran
1 teasp. salt 1 egg
1 teasp. soda 1 cup buttermilk
1 teasp. baking powder Y% cup sweet cream

2 cups flour
pinch nutmeg

METHOD: Sift dry ingredients together, add bran and mix. Mix
egg, buttermilk and cream together well, and add to dry ingredi-
ents. Bake 350 degrees for 1 hour in loaf tin. May also be used as
muffins.

Margaret Sawatzky (Currie ’50B).

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