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Cream Fingers

1 cup cream 2 tablespoons sugar ¼ tablespoon salt 1 yeast cake dissolved in ¼ cup lukewarm water Five Roses flour to knead.

Scald the cream, add sugar and salt.

When lukewarm, add dissolved yeast cake and Five Roses flour enough to knead.

Knead, cover and let rise until double original bulk. Toss onto floured board and roll dough to ¼ inch thickness. Shape with lady-finger cutter or with sharp knife.

Cut strips 4 inches long by 1 inch wide, and round at corners. Cover again and let rise. Brush over with 2 tablespoons milk mixed with 1 tablespoon sugar. Bake in moderate oven. Delicious served with hot chocolate or coffee. -Mrs. E. Kelly, Naseby, Sask.