1 cup flour 1 cup milk 1/2 teaspoon salt

2 eggs

1 tablespoon melted butter

Mix salt and flour, stir in milk gradually, add eggs beaten until light, add butter, beat two minutes using egg beater. Bake 30 minutes in very hot buttered pans.

Potato Doughnuts

Cream three tablespoons of butter, add three-fourths cup of sugar, the yolks of three eggs and one whit]e - one cup of freshly mashed potatoes, one-fourth cup of milk, two and one-half cups of flour, three teaspoons of baking powder, one-half teaspoon of salt; flavor with grated nutmeg.

Cream the butter, add sugar, then the eggs; stir in the potato which has been lightened with the egg white, beaten stiff. Add milk and flour gradually. Chill on ice before rolling out. The less flour used, the more moist will be the doughnuts.

Cheese Straws

2 cups sifted pastry flour

2 teaspoons baking powder

1 teaspoon salt

1/2 cup butter

1/4 teaspoon paprika or red pepper

1 egg

1/2 cup milk

3/4 cup dry grated cheese

Mix flour, salt, baking powder and red pepper and sift three times. Put in mixing bowl, chop in butter and drop in egg without beating. Add cheese and milk and mix together; turn out on molding board; roll out 1/8 inch thick; cut 4 inches long and 1/4 inch wide sticks. Bake in moderate oven until light brown.

Cheese Turn-Overs

2 packages cream cheese

1/2 pound butter

Mix well. Knead in 2 cups sifted flour. Let stand in cold place several hours or over night. Roll out thin. Cut in squares. Put jam in center and turn over. Bake about 15 minutes.

English Muffins

4 cups Hour

1 cake compressed yeast

2 cups hot milk

3 tablespoons butter 1 teaspoon salt

Dissolve the yeast in a little warm milk. Cool milk and when lukewarm, add butter and salt. Mix with yeast paste. Mix the flour with this liquid and let stand for several hours in a warm place. Grease a dozen muffin rings. Fill the rings half full of the batter. As dough starts to rise place muffins with rings on heated, greased griddle. Let bake slowly. When golden brown, turn with a pancake turner and bake slowly on other side until done. Do not bake too well. When cool, split in two, toast on the cut side, butter generously and serve with marmalade or honey or maple syrup.

Italian Bread Sticks

4 cups flour

1 cake compressed yeast

1/2 teaspoon salt

1 cud hot milk

1/4 cup butter

2 tablespoons sugar

1 white of egg

Dissolve yeast in warm milk.

Add butter, sugar and salt to the milk; cool and add flour, beaten white of egg and dissolved yeast. Knead well, stand in warm place and allow to rise. Roll with the flat of the hand into long thin sticks. Place in a floured pan quite a distance apart and just before baking, brush with beaten yolk of egg. Let stand to rise, then bake until very crisp in a hot oven (400 degrees F.),