Part 3

Sift flour once, measure, add baking powder and salt, and sift again. Cut in shortening. Add milk gradually, stirring until soft dough is formed. Turn out on slightly floured board and knead 30 seconds, or enough to shape. Roll ½ inch thick and cut with floured 2-inch biscuit cutter. Bake on ungreased baking sheet in hot oven (450°F.) 12 to 15 minutes, or until done. Makes 12 biscuits.

_Emergency Biscuits._ Use recipe for Calumet Baking Powder Biscuits, adding about 1 cup milk instead of ¾ cup milk. Drop from teaspoon on ungreased baking sheet. Bake in hot oven (450°F.) 12 to 15 minutes. Makes 16 biscuits.

Prize Baking Powder Biscuits

2 cups sifted Swans Down Cake Flour 2 teaspoons Calumet Baking Powder ½ teaspoon salt 4 tablespoons butter or other shortening ⅔ cup milk

Sift flour once, measure, add baking powder and salt, and sift again. Cut in shortening. Add milk all at once and stir carefully until all flour is dampened. Then stir vigorously until mixture forms a soft dough and follows spoon around bowl. Turn out immediately on slightly floured board and knead 30 seconds. Roll ½ inch thick and cut with floured 2-inch biscuit cutter. Bake on ungreased baking sheet in hot oven (450°F.) 12 to 15 minutes. Makes 12 biscuits.

For tall biscuits, use 1¾-inch biscuit cutter and place biscuits close together in 8 × 8 × 2-inch pan. Makes a sheet of 14 biscuits with soft, not crusty, sides. These biscuits are delicious served hot with chicken fricassee.

Crusty Baking Powder Biscuits

2 cups sifted flour 2 teaspoons Calumet Baking Powder ½ teaspoon salt 2 teaspoons sugar 6 tablespoons butter or other shortening ¾ cup milk (about)

Sift flour once, measure, add baking powder, salt, and sugar, and sift again. Cut in shortening; add milk gradually, stirring until soft dough is formed. Turn out on slightly floured board and knead 30 seconds, or enough to shape. Roll ⅓ inch thick and cut with floured 1¾-inch biscuit cutter. Place ½ inch apart on ungreased baking sheet; bake in hot oven (450°F.) 12 to 15 minutes. Makes 24 biscuits.

Cream Scones

2 cups sifted Swans Down Cake Flour 2 teaspoons Calumet Baking Powder ½ teaspoon salt 2 teaspoons sugar 4 tablespoons butter or other shortening 2 eggs ⅓ cup light cream

Sift flour once, measure, add baking powder, salt, and sugar, and sift again. Cut in shortening. Reserve about ½ egg white for glaze. Beat remaining eggs well and add cream; add all at once to flour mixture and stir until all flour is dampened; then stir vigorously until mixture forms a soft dough and follows spoon around bowl. Turn out immediately on slightly floured board and knead 30 seconds. Roll ½ inch thick and cut in triangles. Place on ungreased baking sheet. Brush tops lightly with reserved egg white, slightly beaten; sprinkle with additional sugar. Bake in hot oven (450°F.) 12 to 15 minutes, or until delicately browned. Makes about 12 scones.

Holiday Fruit Scones

Use the recipe for Cream Scones, increasing sugar to 2 tablespoons, and adding 1½ teaspoons grated orange rind and ½ cup finely cut, seedless raisins to flour-fat mixture. Makes about 18 medium size scones.

Lemon Tea Biscuits

2 cups sifted Swans Down Cake Flour 2 teaspoons Calumet Baking Powder ½ teaspoon salt 4 tablespoons butter or other shortening 1½ teaspoons grated lemon rind ⅔ cup milk

4 tablespoons sugar 1½ teaspoons grated lemon rind ¼ teaspoon lemon juice (about)

Sift flour once, measure, add baking powder and salt, and sift again. Cut in shortening; add lemon rind and blend. Add milk all at once and stir carefully until all flour is dampened. Then stir vigorously until mixture forms a soft dough and follows spoon around bowl. Turn out immediately on slightly floured board and knead 30 seconds. Roll ¼ inch thick and cut with floured 1½-inch biscuit cutter. Combine sugar, lemon rind, and enough lemon juice to make a crumbly mixture. Place half of biscuits in greased muffin pans or on greased baking sheet; spread with melted butter and with sugar mixture, and top with remaining biscuits, pressing lightly together. Bake in hot oven (450°F.) 8 to 10 minutes, or until done. Makes 2½ dozen small biscuits.

Cheese Biscuits

2 cups sifted flour 2 teaspoons Calumet Baking Powder ½ teaspoon salt 2 tablespoons butter or other shortening 1 cup grated American cheese ¾ cup milk (about)

Sift flour once, measure, add baking powder and salt, and sift again. Cut in shortening and cheese. Add milk gradually until soft dough is formed. Turn out immediately on slightly floured board and knead 30 seconds, or enough to shape. Roll ½ inch thick and cut with floured 1¾-inch biscuit cutter. Bake on ungreased baking sheet in hot oven (450°F.) 12 to 15 minutes. Makes 24 biscuits.

_Pimiento Cheese Biscuits._ Omit cheese in Cheese Biscuits. Before baking biscuits, spread with mixture made by melting together 4 ounces pimiento cheese and 4 tablespoons butter. Makes 24 biscuits.

_Calumet brings you quicker, easier_ ROLLS & BREAD

Calumet Pocketbook Rolls

2 cups sifted Swans Down Cake Flour 2 teaspoons Calumet Baking Powder ½ teaspoon salt 1 tablespoon butter or other shortening ⅔ cup milk

Sift flour once, measure, add baking powder and salt, and sift again. Cut in shortening; add milk all at once and stir carefully until all flour is dampened. Then stir vigorously until mixture forms a soft dough and follows spoon around bowl. Turn out immediately on well floured board and knead lightly 2 to 3 minutes. Roll ¼ inch thick. Cut with floured 2-inch biscuit cutter. Fold double and press edges together lightly. Place in greased pan; brush tops with melted butter. Cover and let rise in warm place 20 minutes. Bake in hot oven (425°F.) 10 minutes. Again brush tops with melted butter; continue baking 5 to 10 minutes. Remove from oven; brush tops with butter. Makes 18 rolls.

Swedish Tea Rolls

2 cups sifted Swans Down Cake Flour 2 teaspoons Calumet Baking Powder ½ teaspoons salt ½ cup butter or other shortening ⅔ cup milk

⅓ cup sugar 1 teaspoon cinnamon

Sift flour once, measure, add baking powder and salt, and sift again. Cut in shortening; add milk all at once and stir carefully until all flour is dampened. Then stir vigorously until mixture forms a soft dough and follows spoon around bowl. Turn out immediately on slightly floured board and knead 30 seconds. Roll ¼ inch thick. Cut in 2½-inch squares. Fold each square in half and press cut edges into mixture of sugar and cinnamon. Sprinkle thickly with more sugar and cinnamon. Place on ungreased baking sheet and bake in hot oven (450°F.) 15 minutes. Makes 18 rolls. Chopped nut meats may be added to sugar mixture.

Novelty Rolls

_Muffin-rolls._ Use recipe for Calumet Pocketbook Rolls (page 21). Shape dough into l-inch balls and place in small greased muffin pans. Brush tops with melted butter. Cover, let rise in warm place 20 minutes, and bake as directed.

_Knots._ Use recipe for Calumet Pocketbook Rolls (page 21). Roll dough ¼ inch thick on slightly floured board and cut in strips, 6 × ½ inches. Tie each in loose knot, or shape in figure 8. Place in greased pan; brush tops with melted butter. Cover, let rise in warm place 20 minutes, and bake as directed in recipe.

_Finger Rolls._ Use recipe for Calumet Pocketbook Rolls (page 21). Shape dough into balls, then roll out with hand on board until of desired length. Make rolls smooth and of uniform size. Place in greased pan; brush tops with melted butter. Cover, let rise in warm place 20 minutes, and bake as directed in recipe.

_Crescent Rolls._ Use recipe for Calumet Pocketbook Rolls (page 21). Roll dough ¼ inch thick on slightly floured board and cut in 4-inch triangles. Roll each, beginning on diagonal, and shape into crescent with point on top of roll. Place in greased pan; brush tops with melted butter. Cover, let rise in warm place 20 minutes, and bake as directed in recipe.

_Poppy Seed Rolls._ Prepare any of the above rolls. Place in greased pan; brush tops with melted butter and sprinkle generously with poppy seeds. Cover, let rise in warm place 20 minutes, and bake as directed, dropping melted butter from teaspoon, instead of brushing on rolls, to avoid displacing any of the poppy seeds.

Caraway seeds may be sprinkled over rolls instead of poppy seeds, if desired; or rolls may be topped before baking with a mixture of sugar and cinnamon. To prepare mixture, add ⅛ teaspoon cinnamon to 1 tablespoon sugar, and mix well.

Quick Cinnamon Rolls

2 cups sifted flour 2 teaspoons Calumet Baking Powder ½ teaspoon salt 4 tablespoons butter or other shortening ¾ cup milk (about)

3 tablespoons butter ⅓ cup brown sugar, firmly packed ½ teaspoon cinnamon ½ cup currants or raisins

4 tablespoons butter 4 tablespoons brown sugar

Sift flour once, measure, add baking powder and salt, and sift again. Cut in shortening; add milk gradually until soft dough is formed. Turn out immediately on slightly floured board and knead 30 seconds, or enough to shape. Roll ¼ inch thick. Cream together butter, sugar, and cinnamon; spread on dough, and sprinkle with currants. Roll as for jelly roll. Cut in 1-inch slices. Melt 4 tablespoons butter in 8 × 8 × 2-inch pan, add 4 tablespoons brown sugar, and mix well. Place rolls in pan, cut-side down. Bake in hot oven (425°F.) 15 minutes; then decrease heat to moderate (350°F.) and bake 15 minutes longer. Remove from pan at once. Makes 10 to 12 rolls.

When rolls are baked in a smaller pan, use less butter and sugar for mixture in pan.

Whole Bran Brown Bread

1½ cups sifted flour 3 teaspoons Calumet Baking Powder ½ cup sugar ½ teaspoon salt ½ cup raisins 1 cup milk 3 tablespoons molasses 1½ cups Post’s Whole Bran 1 egg, well beaten 4 tablespoons melted butter or other shortening

Sift flour once, measure, add baking powder, sugar, and salt, and sift again. Add raisins. Pour milk and molasses over Post’s Whole Bran; add egg and shortening. Add to flour mixture and blend. Bake in greased loaf pan, 8 × 4 × 3 inches, in moderate oven (350°F.) 1 hour, or until done. Bread should be stored for at least a day before cutting in thin slices.

Corn Bread

1¼ cups sifted flour 2¼ teaspoons Calumet Baking Powder 2 tablespoons sugar 1 teaspoon salt 1 cup yellow corn meal 2 eggs, well beaten 1¼ cups milk 4 tablespoons melted butter or other shortening

Sift flour once, measure, add baking powder, sugar, and salt, and sift again. Add corn meal and mix well. Combine eggs and milk; add to dry ingredients, mixing well. Add shortening. Turn into greased 9-inch layer pan or 8 × 8 × 2-inch pan; bake in hot oven (425°F.) 40 minutes, or until done. Cut in wedge-shaped or square pieces.

Crusty Corn Sticks

Use recipe for Corn Bread. Bake in well greased corn-ear pans, or greased bread-stick pans in hot oven (425°F.) 20 to 25 minutes, or until done. Makes 2 dozen corn-ear sticks, or 3 dozen short corn sticks.

Fruit Bread

2 cups sifted flour 4 teaspoons Calumet Baking Powder 1½ teaspoons salt ¾ cup sugar 2 cups Graham flour ¾ cup candied orange peel, thinly sliced ¾ cup broken nut meats 2 eggs, well beaten 1⅔ cups milk 4 tablespoons melted butter or other shortening

Sift flour once, measure, add baking powder, salt, and sugar, and sift again. Combine Graham flour, orange peel, and nuts, and add to flour mixture. Combine eggs, milk, and shortening. Add to flour and blend. Bake in two greased loaf pans, 7 × 3 × 2½ inches, in moderate oven (350°F.) 1 hour, or until done. Bread should be stored for at least a day before slicing.

For delicious sandwiches, cut Fruit Bread in thin slices and spread with softened butter or with well seasoned cream cheese.

Quick Coffee Cake

2 cups sifted flour 2 teaspoons Calumet Baking Powder ¾ teaspoon salt ½ cup sugar 6 tablespoons butter or other shortening 1 egg, well beaten ½ cup milk

1½ tablespoons melted butter 4 tablespoons sugar 1 tablespoon flour ½ teaspoon cinnamon

Sift flour once, measure, add baking powder, salt, and sugar, and sift again. Cut in shortening. Combine egg and milk; add to flour mixture, stirring until mixture is blended. Turn into greased 9-inch layer pan, spreading dough evenly. Brush top with melted butter. Sprinkle with mixture of sugar, flour, and cinnamon. Bake in hot oven (400°F.) 25 to 30 minutes.

Sandwich Nut Bread

3 cups sifted flour 3 teaspoons Calumet Baking Powder 1 teaspoon salt ¾ cup sugar 1 cup chopped nut meats 2 eggs, well beaten 1¼ cups milk 4 tablespoons melted butter or other shortening

Sift flour once, measure, add baking powder, salt, and sugar, and sift again. Add nuts and mix well. Combine eggs and milk; add to dry ingredients and blend. Add shortening. Bake in greased loaf pan, 8 × 4 × 3 inches, in moderate oven (350°F.) 1¼ hours.

Southern Spoon Bread

¾ cup yellow corn meal 1 teaspoon salt 3 tablespoons melted butter 1 cup boiling water 1 cup milk 2 eggs, well beaten 2 teaspoons Calumet Baking Powder

Combine corn meal, salt, and butter. Stir in boiling water slowly and beat until smooth. Add milk, eggs, and baking powder. Mix well. Turn into greased casserole or pan, 8 × 8 × 2 inches, and bake in moderate oven (350°F.) 40 to 50 minutes, or until firm.

_No tunnels, no humps in_ CALUMET MUFFINS

Calumet Muffins

2 cups sifted flour 2 teaspoons Calumet Baking Powder 2 tablespoons sugar ½ teaspoon salt 1 egg, well beaten 1 cup milk 4 tablespoons melted butter or other shortening

Sift flour once, measure, add baking powder, sugar, and salt, and sift again. Combine egg, milk, and shortening. Add to flour, beating only enough to dampen all flour. Bake in greased muffin pans in hot oven (425°F.) 25 minutes, or until done. Makes 12 muffins.

_Nut Muffins._ Use recipe for Calumet Muffins, adding ½ cup broken nut meats to the sifted flour mixture.

_Raisin Spice Muffins._ Use recipe for Calumet Muffins, sifting ¾ teaspoon cinnamon with flour, baking powder, sugar, and salt. Add ¾ cup chopped raisins to the sifted flour mixture.

_Currant Muffins._ Use recipe for Calumet Muffins, adding ½ cup currants to the sifted flour mixture.

_Apricot Muffins._ Use recipe for Calumet Muffins, adding ½ cup cut, dried apricots to the sifted flour mixture.

_Prune Muffins._ Use recipe for Calumet Muffins, adding ⅔ cup finely cut prunes to sifted flour mixture.

_Date Muffins._ Use recipe for Calumet Muffins, adding ⅔ cup finely cut dates to the sifted flour mixture.

_Surprise Muffins._ Use recipe for Calumet Muffins. Drop a scant teaspoon of currant jelly on each muffin before baking.

_Bacon Muffins._ Use recipe for Calumet Muffins, adding ½ cup crushed, crisp bacon to flour mixture. Bacon drippings may be used for part of butter.

Blueberry Muffins

2½ cups sifted flour 2½ teaspoons Calumet Baking Powder ⅓ cup sugar ½ teaspoon salt 1 cup fresh blueberries 1 egg, well beaten 1 cup milk 4 tablespoons melted butter or other shortening

Sift flour once, measure, add baking powder, sugar, and salt, and sift again. Combine berries with ⅓ cup of flour mixture. Combine egg, milk, and shortening. Add to flour, beating only enough to dampen all flour. Fold in berries. Bake in greased muffin pans in hot oven (425°F.) 25 minutes, or until done. Makes 18 muffins.

Cranberry Muffins

2½ cups sifted flour 2½ teaspoons Calumet Baking Powder ½ teaspoon salt ½ cup sugar 1 cup coarsely chopped cranberries 2 eggs, well beaten 1 cup milk 4 tablespoons melted butter or other shortening

Sift flour once, measure, add baking powder, salt, and sugar, and sift again. Combine berries with ⅓ cup of flour mixture. Combine eggs, milk, and shortening. Add to flour, beating only enough to dampen all flour. Fold in berries. Bake in greased muffin pans in hot oven (425°F.) 25 minutes, or until done. Makes 18 muffins.

Corn Muffins

1½ cups sifted flour 2¼ teaspoons Calumet Baking Powder 2 tablespoons sugar ¾ teaspoon salt ¾ cup yellow corn meal 2 eggs, well beaten 1 cup milk 4 tablespoons melted butter or other shortening

Sift flour once, measure, add baking powder, sugar, and salt, and sift again. Add corn meal and mix well. Combine eggs, milk, and shortening; add to flour, stirring only enough to dampen all flour. Bake in greased muffin pans in hot oven (425°F.) 25 minutes, or until done. Makes 12 muffins.

Grape-Nuts Orange Muffins

2 cups sifted flour 2 teaspoons Calumet Baking Powder ⅔ cup sugar ½ teaspoon salt 2 eggs, well beaten ¾ cup orange juice 1 tablespoon grated orange rind 2 tablespoons melted butter or other shortening 1 cup Grape-Nuts

Sift flour once, measure, add baking powder, sugar, and salt, and sift again. Combine eggs, orange juice and rind, and shortening. Add to flour, beating only enough to dampen all flour. Add Grape-Nuts. Bake in hot, greased muffin pans in hot oven (425°F.) 20 to 25 minutes. Makes 12 muffins.

Bran Muffins

1 cup sifted flour 3½ teaspoons Calumet Baking Powder 3 tablespoons sugar ¼ teaspoon salt ¾ cup milk 1 cup Post’s Whole Bran 1 egg, well beaten 3 tablespoons melted butter or other shortening

Sift flour once, measure, add baking powder, sugar, and salt, and sift again. Pour milk over Post’s Whole Bran. Add egg and butter to bran mixture. Add flour, beating as little as possible. Bake in greased muffin pans in hot oven (425°F.) 25 minutes. Makes 10.

Fruited Bran Gems

1 cup finely cut dates ⅔ cup boiling water 1 cup Post’s Whole Bran 1 cup sifted flour ¼ teaspoon salt 3½ teaspoons Calumet Baking Powder 1 egg, well beaten 3 tablespoons melted butter or other shortening ⅓ cup molasses

Combine dates and water. Let stand 5 minutes. Add Post’s Whole Bran. Sift flour once, measure, add salt and baking powder, and sift again. Add egg, butter and molasses to bran mixture. Add flour, beating as little as possible. Bake in greased muffin pans in hot oven (425°F.) 25 minutes, or until done. Makes about 12 gems.

_New lightness and tenderness in_ WAFFLES & GRIDDLE CAKES

Waffles

2 cups sifted flour 2 teaspoons Calumet Baking Powder ½ teaspoon salt 3 egg yolks, well beaten 1¼ cups milk 5 tablespoons melted butter or other shortening 3 egg whites, stiffly beaten

Sift flour once, measure, add baking powder and salt, and sift again. Combine egg yolks and milk; add gradually to flour, beating only until smooth. Add shortening. Fold in egg whites. Bake in hot waffle iron. Serve with butter and Log Cabin Syrup. Makes four thick 4-section waffles.

Cheese Waffles

Use the recipe for Waffles, adding 1 cup grated American cheese to batter just before folding in egg whites. These waffles may be served with fresh or broiled tomatoes and broiled bacon, as a luncheon or supper dish.

Ham Waffles

Use recipe for Waffles, sprinkling ¼ cup finely cut boiled ham over batter just before closing waffle iron.

Orange Waffles

2 cups sifted Swans Down Cake Flour 2 teaspoons Calumet Baking Powder ½ teaspoon salt ¼ cup sugar 1½ teaspoons orange rind 2 egg yolks, well beaten ⅔ cup milk 6 tablespoons melted butter 2 egg whites, stiffly beaten

Sift flour once, measure, add baking powder, salt, and sugar, and sift again. Add orange rind to egg yolks and mix well; combine with milk and add to flour mixture, beating only until smooth. Add butter and blend. Fold in egg whites. Bake in hot waffle iron. Serve hot with butter and orange marmalade or orange sauce. Makes four thick 4-section waffles.

Chocolate Dessert Waffles

1½ cups sifted Swans Down Cake Flour 1½ teaspoons Calumet Baking Powder ½ teaspoon salt ¾ cup sugar 2 egg yolks, well beaten ½ cup milk ½ cup melted butter 2 squares Baker’s Unsweetened Chocolate, melted ½ teaspoon vanilla 2 egg whites, stiffly beaten

Sift flour once, measure, add baking powder, salt, and sugar, and sift again. Combine egg yolks and milk; add to flour mixture, heating until smooth. Combine butter and chocolate, add to batter, and blend. Add vanilla. Fold in egg whites. Bake in hot waffle iron. Serve hot with whipped cream, or Luscious Orange Sauce (page 18). Makes four 4-section waffles.

Griddle Cakes

1 cup sifted flour 1 teaspoon Calumet Baking Powder ½ teaspoon salt 1 tablespoon sugar 1 egg, well beaten ¾ cup milk 2 tablespoons melted butter or other shortening

Sift flour once, measure, add baking powder, salt, and sugar, and sift again. Combine egg and milk. Add gradually to flour, beating only until smooth. Add shortening. Bake on hot, greased griddle. Makes 12 to 15 griddle cakes.

Bran Griddle Cakes

1¼ cups sifted flour 3 teaspoons Calumet Baking Powder ¾ teaspoon salt 2 teaspoons sugar 2 egg yolks, well beaten 1¾ cups milk 1 cup Post’s 40% Bran Flakes 1 tablespoon melted butter or other shortening 2 egg whites, stiffly beaten

Sift flour once, measure, add baking powder, salt, and sugar, and sift again. Combine egg yolks and milk; add gradually to flour, beating only until smooth. Add Flakes and shortening. Fold in egg whites. Bake on hot, greased griddle. Makes 2 dozen griddle cakes.

Corn Griddle Cakes

1¼ cups sifted flour 2¼ teaspoons Calumet Baking Powder 2 tablespoons sugar 1 teaspoon salt 1 cup yellow corn meal 2 eggs, well beaten 1⅓ cups milk 4 tablespoons melted butter or other shortening

Sift flour once, measure, add baking powder, sugar, and salt, and sift again. Add corn meal and mix well. Combine eggs and milk; add to dry ingredients, mixing well. Add shortening. Bake on hot, greased griddle. Serve hot with Log Cabin Syrup. Makes 20 to 24 griddle cakes.

Grape-Nuts Flakes Griddle Cakes

1 cup sifted flour 2 teaspoons Calumet Baking Powder ½ teaspoon salt 1 tablespoon sugar 1 egg, well beaten 1¼ cups milk 1 cup Grape-Nuts Flakes 2 tablespoons melted butter or other shortening

Sift flour once, measure, add baking powder, salt, and sugar, and sift again. Combine egg and milk; add gradually to flour, beating only until smooth. Add Grape-Nuts Flakes and shortening. Bake on hot, greased griddle. Serve hot with Log Cabin Syrup. Makes 15 to 20 griddle cakes.

Rolled Pancakes

1 cup sifted flour 1 teaspoon Calumet Baking Powder ½ teaspoon salt 1 teaspoon sugar 2 egg yolks, slightly beaten 1 cup milk 2 tablespoons melted butter or other shortening 2 egg whites, stiffly beaten

Sift flour once, measure, add baking powder, salt, and sugar, and sift again. Combine egg yolks and milk; add gradually to flour, beating only until smooth. Add shortening. Fold in egg whites. Bake on hot, greased griddle. Roll and serve with broiled sausages or bacon. Makes six 7-inch pancakes.

_Extra quality ... sure success for_ OTHER FAVORITES

Chocolate Coronet Pudding

1 cup sifted flour 1½ teaspoons Calumet Baking Powder ½ teaspoon salt ⅛ teaspoon cinnamon 4 tablespoons butter or other shortening ½ cup sugar 1 egg, well beaten ¾ cup raisins 2 squares Baker’s Unsweetened Chocolate, melted ⅓ cup milk

Sift flour once, measure, add baking powder, salt, and cinnamon, and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add egg and raisins and beat well; then chocolate and blend. Add flour, alternately with milk, beating only enough to blend. Turn into greased tube pan; cover with waxed paper and tie securely. Steam about 2 hours. Serve hot with Butterscotch Hard Sauce (page 18) or with Fluffy Chocolate Sauce (page 18). Serves 10.

Doughnuts