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{ Brewed to smooth away J
the rough edges of a J
| bad night or a hard day j
| —our coffee.
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SATISFYING. J
| BAILEY’S j
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Resurrection Lutheran j
Church
REV. ERLING K. OLAFSON, I
Pastor |
j Morning Worship 10:30 A.M. |
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By MRS. ALEXANDER GEORGE
MENU FOR SUNDAY TEA
(Serving Eight)
The Menu
Fruit Salad Cheese Pastry Strips
Mayonnaise
Pineapple Sherbet
White Cake Caramel Frosting
Coffee
Cheese Pastry Sticks
2 cups pastry flour, 4 teaspoons
baking powder, 14 teaspoon salt,
■1 tablespoons lard, 2-3 cup milk,
>- cup grated cheese, 2 table
spoons soft butter, % teaspoon
salt. '« teaspoon paprika.
Mix flour, baking powder and
salt. Cut in lard with knife. Mix
ing with knife, add milk and
when soft dough forms, pat or roll
out until *4 inch thick. Spread
with rest of ingredients and fold
dough over in half. With sharp
knife cut into % inch strips and
then cut each strip three inches
long. With spatula carefully re
move filled strips to greased bak
ing sheet. Bake 8 minutes in
moderate oven. Serve fresh.
White Cake
2-3 cup butter. 114 cups sugar,
1 cup milk, 1 teaspoon vanilla, %
teaspoon almond extract, 14 tea
spoon salt, 3 cups pastry flour, 3
teaspoons baking powder, 4 egg
whites, beaten.
Cream butter and sugar. Add
milk, extracts, salt, flour and bak
ing powder and beat 2 minutes.
Fold in egg whites. Mix lightly.
Pour batter into 2 layer cake
pans fitted with waxed papers.
Bake 25 minutes in a moderately
slow oven. Cover with frosting.
