‘ Mrs. Norman B. Illmson, of Georgetown, above, provided this ﬂavorite recipe for angel dream cakes: One-half cup but- ter; 2 tablespoons white sugar; I cups flour. Orwmlble together with ﬁnger, put into‘ good size pan and -bake slole for live minutes.

AND RE's'TIowITS DONE ,

Mix together 1 cup brown sugar, 1 cup coconut, 1 cup chop- ped nuts, {eggs and 1 tsp. baking powder. Spread this mixture over the first, partially cooled, and re turn to oven. Bake slowly until well set. When cooked cover with thin icing and out in squares.

MUFFINS 1 egg . V4 cup brown sugar Zia-cups sour cream we beat; "on ad. . l’up bran 2 cups flour 2 teaspoons soda Added to flour. Mix alldtogeth- er. and bake in oven 400 de- grees for 15 or 20 minutes. Mrs. Keith Warren Margate W. I.

BISCUITS ' Time 1245 minutes Temperature 400 degrees 2 cups ﬂour (sifted 4 teaspoons baking powder

Ger 1 teaspoon salt 2- teaspoons sugai 1 cup table cream Method: Siﬁt dry ingredients

together 4 times. Add cream and

mix quickly with a knife. Turn

out on board andknead 2 min-

utes. Mrs. J. Sterling Gillespie _ . Souris East

ALL-BEAN CREAM SCONES 1% cups llour 4 tablespoons baking powder ‘ﬁ cup AllBran 1/4 cup butter V: teaspoon salt 3 tablespoons sugar 1-3 cup cream or top milk 2 eggs Sift ﬂour with baking powder, gait and sugar. Add All-Bran. Cut in butter with pastry blender. Re- oerve small portion of egg whites. Beat remaining eggs and add to ﬂirst mixture with cream. Stir until dough is formed. Toss on ﬂoured board. Knead slightly and roll out to % inch thickness. Out in triangle shapes. Brush with egg white mixed with 1 tea- spoon water. Sprinkle with sugar and bake in hot oven, 450 degrees. Mrs. Arthur Profitt Margate W. I.

MBRAIN MUFFINS 2 cups all-bran 1‘ cup light molasses 1% cups milk 1 98g ’

1 cup silted flour

1:4 teaspoon salt

1 teaspoon soda ‘

Add AMBran to Masses and milk, let soak ‘ﬁor 15 minutes. Beat egg. add to first mixture.

_ Sitt ﬂow, salt and soda together. Combine Ali-Bran mixture. Fill ‘ greased muﬁtin pans two- 6hirrds lull. Bake in moderate even 400 degrees F. aboutrm minutes.

Mm'Gordol Holm 'V .DeSable W. I. FEATHER BEDS .v

2 cups scolded milk

4 tablespoons butter

4 tablespoons sugar

2 eggs, well beaten

4 cups bread ﬂour

1 yeast cake

1% teaspoons salt ,

Method: Melt butter in warm milk. Add salt, sugar, and yeast alike, dissolved in warm water. Add egg and flour. 'aeat well, let rise until light, about”: hours in warm place. Place in mudiin tins % full and let rise again and bake in hot oven 450 degrees F. lot 20 minutes.

Adah Mother, Montague

BREAKFAST ROLLS Combine: 1/: cup scalded milk 1/5: cup water 3 tablespoons butter 1 cake yeast in cooled mixture 3 tablespoons white sugar 1%. teaspoons salt Mix . :‘l and add:— 1 egg 3 cups flour Mix and roll into 1—4 inch thick rectangle. Brush with 2 table: spoons of butter and V4 teaspoon cinnamon. Roll up like jelly roll Cut in slices. Combine: 1/11 cup melted butter 1/4 cup molasses 1 cup brown Sugar 3/4 cup nuts Spread in bottom of pan. Place rolls on top. Let rise and cook 25 minutes at 350 degrees F. Mrs. Roland Doucette Parkdale W. I.

WHOLE WHEAT MU Fle

2-3 cup sifted white’mread) ﬂour

1 cup whole wheat flour

4 teaspoons baking powder

1/6.: teaspoon, salt

1/4 cup granulated sugar

1 egg, beaten

1 cup milk

4 tablespoons melted shorten- mg

Sift together white flour, bak-

/

Ving powder and salt into mixing

bowl. Add whole wheat flour and sugar and stir. Beat egg until foamy. Add milk and melted shortening (not too hot). Pour into dry ingredients and fold in quickly. Do ont over-mix or bat- ter will be lumpy. Fill greased nnffin tins 2-3 full, and bake in a hot oven for 20 minutes. This re- cipe makes 842 muffins, 1 Mrs. L. P. Mclsaac Mermaid W. I. I FAlRY ROLLS 1 cake yea-st ~ ‘ v 2 cups luke warm milk 1/4 teaspoon baking powder 1 teaspoon salt 2 tablespoons Sugar

3 tablespoons melted shortening~

4 to 41/2 cups flour

Soften yeast in lé cup warm milk, stir in re ainder of Mixbaking po der,‘ salt, Sugar, with shortening. Combine with yeast mixture and add 3 cups flour. Beat well. Add remaining cup of flour, mix well. Turn om on floured, board, roll 1 inch thick Out with small cutter, each round a little at! centre. Brush small side with melted butter and fold over. Press edges together and let rise 1 hour. Bake

in hot oven 14 minutes. Mrs. Lloyd MacNevin, 38 Kirkwood Drive

PEANUT Lon'

4 tablespoons butter

1 cup sugar

1 egg

1, cup peanuts, chopped ﬁne

1% cups flour

1% teaspoons baking powder

1/2 :up milk

Bake in loaf tin, in slow even about 40 minutes.

‘ Vera Arsenault

St. Eleanors W. l.

Island Recipes. T

DATE LOAF

V4 cqu shortening 1 cup chopped dates 3/4 cup brown sugar 1 cup boiling water Pour boiling water over short- ening, dates, and sugar. let stand until cool, then add: 2 cups flour 1/6 teaspoon salt 1 teaspoon baking powder 1 teaspoon soda. all sifted tog-et- [her ' 1 egg (beaten) ’A cup chopped walnuts Mix well, place in g eased loaf pan, bake in 325 degree oven, about 1 hour. Mrs. Iva‘ Found Parkdalc

BANANA ALL-BEAN NUT BREAD

VA cup shortening

1/: cup sugar

1 egg

1 cup all-bran

1% cups mashed bananas

1 teaspoon vanilla.

ll’z cups flour

2 teaspoons baking powder

Va teaspoon salt '

9% teaspoon soda

1/2 cup chopped nut meats

Cream shortening and sugar. Add egg and beat well. Add All-

FOSTER'S COFFEE BAR Dial 4263

E. A. FOSTER

ﬂ CUDMORE'S DRY CLEANERS

1” Kent St. Phone 4922

e

bananas, and flavoring. Sift flour. baking powder, salt. and soda together. Add to first mixture with nut meats. stirring only until flour disappears. Bake in greased loaf pan with v ted paper in the bottom, in moderate oven (375 degrees F.) about 1 hour. Let cool before cutting. Jennie Campbell Reads Corner W.I.

Bran,

MUFFINS

1 cup White sugar

2 tabelspoons shortening

1 teaspoon salt

1/2 cup molasses

1 egg (beaten)

V2 teaspoon soda, dissolved in

1 teaspoon hot water

1 cup sour milk

1 cup white flour

1 cup graham flour

lé cup raisins

Mix in order given. Drop in greased muffin tins. Bake in moderate oven 15 to 20 minutes.

Mrs. Evelyne MacKinnon

DeSable W. I.

TREATS

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ENTERPRISE ' BAKERY

203 Grafton St. Ch‘town

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MOORE & McLE-o LD.

Phone 6541

in) I I CREAM BISCUITS 2 Egg“ 1.: cup cream 4 tablespoons butter «. 2 tablespoons sugar 2 cups flour 4 teaspoons baking powder ‘4 teaqmon salt Cold water Sift t““ flour with baking pow. der into a bowl. Add salt, sugar, butter, beaten eggs and cream Roll 3,; inch thick. cut and sprink- le the top of each biscuit with granulat sugar. Mrs. Gordon Holman DeSable W. [.

Keith Carmichael

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