Cinnamon Buns

Scald a pint of milk; add a quarter pound of butter, 2 tablespoonfuls of sugar and 1 yeast cake, dissolved; add 2 eggs, well beaten, and sufficient Gold Medal Flour to make a soft dough. Knead lightly; put aside in a warm place. When very light roll into a sheet; spread with butter and dust with sugar and then with currants. Cut into buns. Stand them in a greased pan, and when very light bake,in a moderate oven three-quarters of an hour.

Quick Coffee Cake

Sift together twice, 1 pint of Gold Medal Flour, 1-3 cup of sugar, 3 teaspoonfuls of baking powder and 1/2 teaspoonful each of salt and ground cinnamon. Mix to a soft dough with about half a cup of milk stirred into a well beaten egg. Add 3 tablespoonfuls of melted Cottolene, spread in a shallow pan, sprinkle with sugar mixed with cinnamon, and bake in a moderate oven.

Bran Or Graham Bread

Dissolve yeast by breaking into a cup and adding 1 teaspoonful sugar, let stand 3 minutes. Sift flour into a bowl, add graham flour or bran, make well in center; add salt, sugar, butter, water, yeast. Mix and knead well, put in warm place to rise 11/2 hours, or until light. Turn on moulding board, knead lightly, shape into loaves, put in a well-buttered pan, let rise 3/4 hour. Bake 45 minutes.

Corn Fritters

To 1 pint scraped corn add 1/2 cup milk, 1/2 cup Gold Medal Flour, 1 table-spoonful melted butter, 2 beaten eggs, 1 teaspoonful salt, 1-3 teaspoonful pepper, 1 teaspoonful baking powder. Beat well, and fry in small spoonfuls as directed.

Clam Fritters

Wash and dry 25 good-sized clams or 2 strings soft-shell clams, discarding black part. Chop fine. Make a plain fritter batter, using the clam liquor (or that and milk) in place of milk. Stir in the chopped clams, season well with salt and pepper, and fry as directed.

Hominy Fritters

Cook all the above in a double boiler; pour out in biscuit tin and allow to cool. Cut and fry in deep fat. Good with wild game.