SWEDISH DAINTIES

Wairarapa Times-Age, 18 December 1941, Page 2

SWEDISH DAINTIES

TRY THESE TWO. These two Swedish dainties are worth trying:— Swedish Rolls. l?f cups warm milk 4,’i cups flour cup sugar •?, cup butter 2 eggs 2 yeast cakes 1 teaspoon salt Cinnamon, sugar, almonds. Crumble yeast into bowl, add milk to dissolve the yeast. Add sugar, salt, beaten eggs and flour. Mix with hand. Add melted butter and mix thoroughly before turning it on to floured boaid and kneading it into a smooth, shiny dough. Place in well-greased bowl and cover. Let rise to double bulk—about 2 hours. Make crisscross with sharp knife through the dough and let rise another 45 minutes. Turn out on board, roll out to about | inch thickness, smear with melted butter. Sprinkle with cinnamon, sugar and almonds. Roll as for jelly roll and cut in pieces 3 inch thick. Place either cut surface or sideways on baking tin and let rise until light—about 25 minifies. Bake in moderately hot oven, 380 degrees F., for about 20 minutes. Lemon or vanilla extract may be added to the melted butter in the filling if desired.

Banana Bread. 3 ripe bananas 1 cup sugar 2 cups flour 1 egg J teaspoon baking powder 2 teaspoons bicarbonate of soda 2 tablespoons melted butter 2 tablespoons apple sauce Pinch of salt Mash bananas with wooden spoon. Add unbeaten egg and stir well. Add sugar, apple sauce, and melted butter. Sift flour with baking powder and soda and add gradually to other mixture. Bake for about | hour with oven at 375 degrees F. This is very good when buttered, as an afternoon snack.