THE WOMAN’S WORLD Chatting \^Uh Anl"« II. Doan* Q I < l'»r ANI‘)___ f HOT CR0«8 ftHNS I think that home|®*de hot cross bum are always a special treat at this time of the year. What could be pore pleasant than the spicy ffmeTl of goodness? Well why not try your hand at these delicacies? Hot cross huns will surely warm the cockles of the heart. Here are three different hot cross bun reeipea. All good! Hut each a bit different «1th a dash of this and a bit of that Hot Cross Buns No. 1 One cup of scalded milk, one fourth cup sugar, two tablespoons butter, one half teaspoon salt, one yeast cake dissolved in one fourth cup lukewarm water, three fourths teaspoon cinnamon, two cups flour ono egg, well beaten, one fourth cup raisins, stoned and quartered or one furth cup currants. Add butter, sugar and salt to milk- When lukewarm, add dissolv ed yeast cake, cinnamon, flour and egg When thoroughly mixed add raisins, cover and let rise, Brush over wiyh beaten egg. Bakr 20 minutes in a moderate hot oven Ornament each with a cross cut in confectioner's frosting. Hot Cross Buns No. 2 Ono third cup sweetened con densed milk, one cup hot water, four tablespoons melted butter, one teaspoon salt, one yeast cake, about four and one half cups flour two teaspoons cinnamon, one fourth cup currants, one fourth cup rais ins, chopped. Dilute sweetened milk with hot water and bring to scalding point. Add butter and salt. Cool to lukewarm, then add yea«t cake dissolved in one fourth cup lukewarm water. Beat in thorough ly about half the flour, cinnamon, currants and raisins. Then add salt and remainder of flour or enough to make a dough. Knead well, place In a grease bowl, cover and let , rise for an hour and a half or un til double in bulk- Shape into bun* and bake in hot oven fifteen min utes. Decorate each bun with a rroe i mndo of confectioner's su |gar fronting. Hot (irtiM liuiWi No. 3 Scpbl one pint of milk and add | to it tiwo generous tablespoons of j tertte", three rfon (jOCOnl^s CT* f vn cwti / r . , JiMo.wHiw r Mv.« Nt- .: TC'UC Wt. T«WPM \ VOOWLtA O TINA'S. AFF | / |C NOT «E.F IFF *-lJ "** I T\M S T\M«. OF O' I W»BN StFNpFB. I ^ --D OF .AON tm* L W A'FKTP < ' >-CiVr ofTT STO.U.AT 40«0*J ! «» ^ -J NN. I ” ) THS «*WI I I > ~ ^TtnwATtOHAi Cartoon Co.. * rimma I ____ ■ ■_ If ^■^■■^■■■■■■■—i ■■V ■■ -- -- to^pake a paste which clears th bowli Roll and cut out infep Vich squares. Put two. teaspoons of filling iji center of each square Moisten edges with ic®water, fold over making a three -cornared tart. Press edges closely together. Make 3 slits in top with knife, brush with milk. Bake in quick oven 450 de grees for 20 minutes. Makes 25 tarts Filling 1-2 c. raisins 1-2 c. currants 4 figs, cut fine 4 T. orange juice 1 c- sugar -; 2t flour 2 T. w^ter 1-2 c- nuts, cut fine - Put raisins, currants, figs and water in double boiler and cook for 20 minutes. Then add orange juice. Mix flour and sugar, add to mixture- Mix well and cook 20 min utes longer. Take frq'm, fire and add nuts. TO REGAIN ENERGY AFTER THE Fl k/ nW'hen the Flu ft is *eft you t weak and dlscoufSRdd voc need 5ometn ing to put ( keen edge on * our appetite ; ■ inti to brace up vour di Restive system, to turn your food into strength-giving red oiood Hostetter’• I Stomachic Sitters ipseds ap ovary. You’ll feci o« tei with The firs' dose Pflonft'oiir drugs! ore right * iwav and pet started Quick y America * tonic