Recipes from our hearth

In medium saucepan, pour water over tea bags; brew 4 minutes. Remove tea bags and add honey, allspicg nutmeg and lemon juice. Heat. Serve in cups or mugs with lemon slices. Makes 4 to 6 servings. Katie Morgan INSTANT RUSSIAN TEA 118 oz. jar orange Tang 1+ cup sugar 4 cup Lipton Instant Tea with lemon, unsweetened 1 tsp. cinnamon 1 tsp. ground cloves Mix. Store in jar. To serve use 2 heaping tablespoons tea mixture in 1 cup hot water. Peggy Williams INSTANT RUSSIAN TEA 1 large jar Tang 14 cup sugar 2+ cup Instant Tea 1 tsp. cinnamon 1 package Twist Lemonade 1 tsp. cloves Mix Mix all ingredients well together, store in air tight container. Use approximatily 2 level teaspoon of mix to 1 cup of boiling water. Mrs. Everett Duggins BEVERAGES RUSSIAN TEA 2 Tosps. tea 1 Tbsp. whole cloves 2 cups sugar 1 large can orange juice 1 large can pineapple juice 1 small can frozen lemonade 15 to 18 cups water Steep tea and strain into large container. Put cloves in tea ball or tie in a piece of cloth and put in large container with the remaining ingredients. Bring to a boil. This may be stored in the refrigerator when cool, then heated as needed. Mrs. Roger A. Snyder LO 3 Ww wees wee hae ob Pe Pee a n SEs acta : Oi RUELTELAEIBILi\Line oc aate Bite siaMtiae SHB] Pls i mitlise | | ’ Ha pt oe SNS wer," 30 RNAS | oe LS oe ¢ ; gs foes <b ‘ ROX OOK me ow ER SS Gee ies te iNest i id Pires j a5 i bh OA t Jy dl viI'y 4 7 A i . ab giy uae Y's We ede 1 BREADS en reer aah a mame Sen antnmee he ANGEL BISCUITS 5 cups unsifted flour 1/4 cup sugar 3 tsp. baking powder l tsp. soda USD er Say lL cup shortening l package dry yeast e Tbsp. warm water e cups buttermilk Mix ingredients, make a soft dough. Roll out 1/4-inch thick, cut out biscuits and butter, fold in half and place on pan, Can be frozen, Bake at 400 degrees for 15 minutes, Mrs. Everett Duggins BUTTERHORNS 1 cup scalded milk 1/2 cup shortening 1/2 cup sugar ye to 1941/2 tsp. salt 1 cake yeast or 1 package dry yeast 2-3 eggs beaten 41/2 to 5 cups flour Combine milk, shortening, sugar and salt, Cool to lukewarm, Add yeast and stir well. Add eggs and flour; mix to a smooth, soft dough. Knead lightly on floured surface. Place dough in a greased bowl. Cover and let rise until doubled in bulk. Divide dough into thirds; roll each third on lightly floured surface to 9-inch circle. Brush with melted butter; cut into 12 to 16 13 BREADS wedge-shaped pieces. Roll each wedge, starting with wide end. Place end of wedge on bottom to prevent the rolls from unrolling. Let wedges double in size be- fore baking. Bake at 325 degrees F. for 20-25 minutes or at 400-425 degrees F,. for LO-15 minutes, Note: To freeze, bake at 275 degrees F,. until slightly brown and freeze immediate- ly. Seal and keep sealed until ready for use. Bake at 450 degrees F. for 10 min- utes, Virginia Snyder REFRIGERATOR-RISE BUTTER HORNS e packages active dry or 2 cakes compress- ed yeast 2/3 cup warm water 1 cup warm, diluted evaporated milk 1/3 cup sugar Wasa AE) tefsheiy SyeMile 1/3 cup butter or regular margarine, softened 2 eggs 6 cups unsifted all-purpose flour Softened butter or margarine Melted butter or margarine Sprinkle or crumble yeast into warm water in large, warm bowl; stir until dissolved. Add milk, sugar, salt, 1/3 cup butter or margarine, eggs and half of flour, Beat with wooden spoon about 1 minute or until Smooth, then beat vigorously 150 strokes, Scraping sides of bowl occasionally. Gradually stir in remaining flour. Turn out on floured board; round up into ball. Knead 5 to 10 minutes or until dough is 14 BREADS