CENTENNIAL COOK BOOK ST. ANDREW'S, KASLO, B. C., 1967

DINNER ROLIS (lfrs. May Carpenter) Combine and let stand: 2 package yeast 1 tsp. sugar 1 cup luke warm weter

1 cup scalded milk 1/ cup margerine 1/h cup. sugar 1 beaten egg 2 t8pe salt 5-1/2 cups flour

Mix milk, sugar, salt and mergarine. Cool to lukewarm, add l or 2 cups flour and beat well with egr beater. Add Yeast and egg and beat again. Add remaining flour. Punch cown after dough has doubled in bulk and make into buns. let rise and bake at 350° until light brown.

FROSTED PINEAPPLE SQUARE (Mrs. Rev Yoxell)

1/2 cup sugar 1 egg yolk, slightly beaten

3 tbsp. cornstarch 2 cans crushed pineapple

1/h tsp. salt Mix 1/2 cup sugar, cornstarch and selt in saucepan. Stir in egg yolk and pineapple. Cook over medium heat, stirring con- stantly until thick anc smooth. Cool to lukewarm while vre- paring dough.

Set 1 package yeast as directed

2/3 cup milk cups flour

lL egg yolks, lishtly beaten 1 cuv margarine Scald milk; add 1 tsp. sugar. Cool to lukewéerm. Dissolve yeast and add to milk mixture. Stir in beaten egg volks. Measure flour into large bowl. Cut margarine into flour and blend until mixture resembles coarse meal. Stir in yeest and milk mixture and blend thoroughly. Dough will be soft and moist. Divide in helf. Roll half out to fit bottom of jelly roll pan and overlap edges. Spread with cooled filling. Roll remaining dough to cover fillings. Seal edges. Cover anc let rise until doubled in bulk, about 1 hour. Beke at 375° 35 to 4O minutes. Frost with icing.

HERB BREAD (Irs. Jessie Jones)

3/h cup butter 1/h tsp. dried thyme 1/h tsp. salt dash of cayenne 1/h tsp. paprika 1/L tsp. savory

Spread on sliced French bread. Put in oven 15 to 20 minutes 8