Mary Jane's cook book

Mix and sift flour, salt and baking powder. Heat the milk slightly and in it dissolve the sugar and melt the butter. Mix with the flour and knead into a smooth dough. Form into round cak^s and bake half an hour. Brush over with white of egg mixed with powdered sugar, in form of a cross. Mrs. H. J. K., Plymouth. ENGLISH BATH BUNS. Yeast, 2 cakes. Flour, 4 cups. Milk, 1/2 cup. Salt, y2 teaspoon. Sugar, 6 tablespoons. Eggs, 4. Butter, y2 cup. Almonds, 1 cup. Dissolve the yeast cakes and one tablespoon of sugar in the milk, which should be lukewarm. Add the butter, melted, the eggs, unbeaten, and gradually flour sifted with the salt. The mixture should be thick but not stiff enough to handle. Cover and let rise in a warm place ll/2 hours or until light. Sprinkle the remaining 5 tablespoons of sugar, and the almonds, chopped fine, over the top, mix very lightly and drop into well greased muffin pans. Cover and let rise until light which should be about y2 hour. Bake 15 to 20 minutes in a moderate oven. Don't Worry. COFFEE BUNS. Milk, 2 cups. Tepid water, 1 tablespoon. Sugar, 2 tablespoons. Eggs, 2. Butter, 2 tablespoons. Flour, 5 cups. Salt, 1 teaspoon. Currants. Yeast, i/2 cake. Cinnamon. Scald the milk, let cool and add ingredients in order named, dissolving yeast cake in tepid water and beating eggs before adding. Let rise till doubled in bulk. Roll out V2 inch thick, spread with melted butter, dredge with sugar, a sprinkle of cinnamon and a handful of currants. Roll up like a jelly roll, cut in slices 3/4-mch thick and lay in baking pan round side down. Let rise and bake in quick oven. Mrs. 8. K. of the W. R. C., Roxbury.. CINNAMON SQUARES. Brown sugar, 1 cup. Flour, 21-4 cups. Shortening, 1 tablespoon. Baking powder, 2 teaspoons. Milk, 1 cup. Cinnamon. Butter and brown sugar. Cream shortening and sugar, add milk and flour and baking powder sifted together. Spread thin in shallow greased tin, dot with bits of butter, sprinkle generously with brown sugar and cinnamon and bake. Cut in squares and serve hot. POPOVERS. Eggs, 2. Milk, 2 cups. Flour, 2 cups. Salt, pinch. To the eggs, well beaten, add, gradually beating in, the flour, milk, and salt. Have ready hot, buttered custard cups, fill half full of batter and bake about 25 minutes. These may also be used with a fruit sauce as a dessert. GRAHAM POPOVERS. Graham flour, 3 cups. Milk, 2 cups. Salt, a pinch. Eggs, 2. Sift flour before measuring. Then sift again with salt, pour on slowly the milk. Beat eggs till very light and thick, add to first mixture and beat all together for 2 minutes. Turn at once into hot buttered gem pans. Bake in hot oven 30 minutes. P. D., Newtonville. FINGER STICKS. Cream, ^ cup. Yeast cake, 1. Sugar, 2 tablespoons. Lukewarm water, 14 cup. Salt, 1/2 teaspoon. Flour, iy2 cups. Scald cream, add sugar and salt and when lukewarm add the yeast cake dissolved in the lukewarm water and lastly the sifted flour. Beat well and toss on floured board. Knead and return to bowl. Cover and let rise till it has doubled its size. Roll out to 14 inch thickness and cut in fingershaped strips. Arrange on buttered sheet, cover again, let rise and bake until delicately browned. Brush over with milk and return to the oven for 1 minute. SCONES. Flour, 1 pound. Salt, a pinch.