CINNAMON BUNS. Put % ‘cup of butter into 1 pint of flour, add teaspoon of salt, 4 teaspoons baking powder, 1 cup milk. Roll into- larg thin sheet, spread with soft butter and sprinkle with sugar✪ Cinnamon Buns and cinnamon. — Roll out and cut into buns, and bake i wenty minutes in a hot oven. rp Sa Maud McKee, Dauphin, Man. : CORN MEAL MUFFINS. One cup corn meal, % cup flour, one and 2375 cups sweet milk, 1 egg, 2 small tablespoons shortening, 2 teaspoons baking ; powder, 1 teaspoon salt. The egg is not necessary if baking powder is not used, take two teaspoons cream of tartar and one teaspoon of soda.—Mrs. |. ~ A. M. Otson, Stonewall, Man. 2.2 DROP SCONES. One Ib. flour, 1 pinch salt, 1% dessertspoon soda, % - teaspoon cream of tartar, 4 lb. brown sugar, 1 teaspoon syrup. Mix with butter and milk to make batter. Beat with beater.—Miss Lily Linge Guelph, Ontario. FRENCH TWISTER. One quart warm water, 1 tablespoon butter, 1 egg, 1 cake of yeast, 1 teaspoon salt. Dissolve yeast in coffee cup of warm water and warm milk, and flour enough to make stiff batter, let it rise, when very light, work in butter, egg and flour until stiff enough to roll, cut a in strips, braid-it and let it rise again. When light, bake on buttered tins — about half an hour.—Mrs. Peter Olsen, Bield, Man. FRUIT BISCUITS. One cup raisins, 1 cup currants, % cup butter, % cup buttermilk, 44 cup sugar, 1 teaspoon soda. Flour to make a batter. Hake in a hot oven.—Mrs. S. E. Sivesley, Box 109, Cromar, Man. GRAHAM GEMS. One egg, 1 teaspoon salt, 1 teaspoon soda, 1 cup white flour, 1 lb. lard, 1 cup buttermilk, 1 cup Graham flour. Mix dry ingredients, add shortening and mix, add egg and mix, roll out and cut into biscuits. Bake in a quick oven.—Miss Nellie Ford, R. R. No. 3, Dutton, Ontario. LEMON BISCUITS No. 1. Two cups white sugar, 1 cup lard, 1 cup < sweet milk, 1 small teaspoon of salt, 2 eggs, 2c baking ammonia, 4c oil of — lemons, flour.—Mrs. John Bicknell, Neustadt, Ontario, a LEMON BISCUITS No, 2. One cup white sugar, 1 cup butter, 2 eggs, §c baking ammonia, 5c oil of lemon. Put this in 1 cup of sweet milk, let stand over night, flour enough to roll thin—Mrs. Alex. Hergott, Proton. Station, Ontario. . LEMON BISCUITS No. 3. One level teaspoon of baking ammonia, % teaspoon oil of lemon, 2 cups granulated sugar, 2 eggs, 1 cup lard or butter, 2 cups sweet milk✪ LEMON BISCUITS No. 1, a little salt. Blend sugar, milk and lard together. Add milk, eggs, salt, lemon. Dissolve ammonia in a little cold water. Roll out and bake in a quick oven.—Mrs. S. E. Sivesley, Box 109, Cromar, Manitoba. OATMEAL BUNS. Six ounces of course oatmeal, % lb. flour, 3 ozs. lard or butter, 1 teaspoon baking powder, 4 ozs. sugar, 1 egg, pinch salt, — little milk✪ OATMEAL BUNS. Bake either in lumps on sheet or in patty pans.—Mrs. Wm. C. mi Curriston, Inkerman, Ontario. aoe OATMEAL MUFFINS. Two-thirds cup oatmeal, 3 tablespoons sugar, 1 cup scalded milk, 4% teaspoon salt, 11% teaspoon baking powder, 2 table- spoons shortening, % cup flour, 1 egg, well beaten✪ OATMEAL MUFFINS.—Helen R. Crawford, R. R. No. 2, Kempville, Ontario. OATMEAL BISCUITS. Six ounces fine oatmeal, 5 ounces flour, 4 ounces fine sugar, 3 ounces butter or lard, 2 tablespoons baking powder, one egg and a little salt✪ OATMEAL BISCUITS. Mix oatmeal, flour and baking powder together in a bowl. Rub into the butter and lard. Mix in the sugar, and moisten with the egg, well beaten, and the milk. This will make a stiff paste. Roll out thin and cut. Bake in a moderate oven on a well-greased tin, until a pale brown.—Mrs. John Barber, Jr., Viking, Alta. - WELL SATISFIED WITH MAGNET CREAM SEPARATOR Mr. Jas. Brown, South Branch, N.B., says:—We have used our Magnet Cream Separator for six years and are certainly well satisfied with it. ~ i) Seng: 44 a ‘ MAGNET CREAM SEPARATORS Make Money Every Day For 200,000 Satisfied Canadian Dairy Farmers Who Say:

AI-modernized reading of the original text

CINNAMON BUNS. Put % ‘cup of butter into 1 pint of flour, add teaspoon of salt, 4 teaspoons baking powder, 1 cup milk. Roll into a large thin sheet, spread with soft butter and sprinkle with sugar and cinnamon. — Roll out and cut into buns, and bake twenty minutes in a hot oven. rp Sa Maud McKee, Dauphin, Man. : CORN MEAL MUFFINS. One cup corn meal, % cup flour, one and three-fourths cups sweet milk, 1 egg, 2 small tablespoons shortening, 2 teaspoons baking ; powder, 1 teaspoon salt. The egg is not necessary if baking powder is not used, take two teaspoons cream of tartar and one teaspoon of soda.—Mrs. |. ~ A. M. Otson, Stonewall, Man. 2.2 DROP SCONES. One Ib. flour, 1 pinch salt, 1% dessertspoon soda, % - teaspoon cream of tartar, 4 lb. brown sugar, 1 teaspoon syrup. Mix with butter and milk to make batter. Beat with beater.—Miss Lily Linge Guelph, Ontario. FRENCH TWISTER. One quart warm water, 1 tablespoon butter, 1 egg, 1 cake of yeast, 1 teaspoon salt. Dissolve yeast in coffee cup of warm water and warm milk, and flour enough to make stiff batter, let it rise, when very light, work in butter, egg and flour until stiff enough to roll, cut a in strips, braid-it and let it rise again. When light, bake on buttered tins — about half an hour.—Mrs. Peter Olsen, Bield, Man. FRUIT BISCUITS. One cup raisins, 1 cup currants, % cup butter, % cup buttermilk, 44 cup sugar, 1 teaspoon soda. Flour to make a batter. Bake in a hot oven.—Mrs. S. E. Sivesley, Box 109, Cromar, Man. GRAHAM GEMS. One egg, 1 teaspoon salt, 1 teaspoon soda, 1 cup white flour, 1 lb. lard, 1 cup buttermilk, 1 cup Graham flour. Mix dry ingredients, add shortening and mix, add egg and mix, roll out and cut into biscuits. Bake in a quick oven.—Miss Nellie Ford, R. R. No. 3, Dutton, Ontario. LEMON BISCUITS No. 1. Two cups white sugar, 1 cup lard, 1 cup sweet milk, 1 small teaspoon of salt, 2 eggs, 2c baking ammonia, 4c oil of lemons, flour.—Mrs. John Bicknell, Neustadt, Ontario, a LEMON BISCUITS No, 2. One cup white sugar, 1 cup butter, 2 eggs, §c baking ammonia, 5c oil of lemon. Put this in 1 cup of sweet milk, let stand over night, flour enough to roll thin—Mrs. Alex. Hergott, Proton. Station, Ontario. . LEMON BISCUITS No. 3. One level teaspoon of baking ammonia, % teaspoon oil of lemon, 2 cups granulated sugar, 2 eggs, 1 cup lard or butter, 2 cups sweet milk, a little salt. Blend sugar, milk and lard together. Add eggs, eggs, salt, lemon. Dissolve ammonia in a little cold water. Roll out and bake in a quick oven.—Mrs. S. E. Sivesley, Box 109, Cromar, Manitoba. OATMEAL BUNS. Six ounces of course oatmeal, % lb. flour, 3 ozs. lard or butter, 1 teaspoon baking powder, 4 ozs. sugar, 1 egg, pinch salt, a little milk. Bake either in lumps on sheet or in patty pans.—Mrs. Wm. C. Curriston, Inkerman, Ontario. aoe OATMEAL MUFFINS. Two-thirds cup oatmeal, 3 tablespoons sugar, 1 cup scalded milk, 4% teaspoon salt, 11% teaspoon baking powder, 2 tablespoons shortening, % cup flour, 1 egg, well beaten.—Helen R. Crawford, R. R. No. 2, Kempville, Ontario. OATMEAL BISCUITS. Six ounces fine oatmeal, 5 ounces flour, 4 ounces fine sugar, 3 ounces butter or lard, 2 tablespoons baking powder, one egg and a little salt. Mix oatmeal, flour and baking powder together in a bowl. Rub into the butter and lard. Mix in the sugar, and moisten with the egg, well beaten, and the milk. This will make a stiff paste. Roll out thin and cut. Bake in a moderate oven on a well-greased tin, until a pale brown.—Mrs. John Barber, Jr., Viking, Alta. - WELL SATISFIED WITH MAGNET CREAM SEPARATOR Mr. Jas. Brown, South Branch, N.B., says:—We have used our Magnet Cream Separator for six years and are certainly well satisfied with it. ~ i) Seng: 44 a ‘ MAGNET CREAM SEPARATORS Make Money Every Day For 200,000 Satisfied Canadian Dairy Farmers Who Say:

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