Robin Hood's GIVES YOU BETTER BAKING Try mouth-watering Orange Twirls— golden-crusted rolls topped with lus- cidus orange glaze. Light, tender, delicately flavored—and better because they're made with Robin Hood Flour! All your baking will taste better, be more successful, if you use Robin Hood. Thatfs because Robin Hood is unusually rich in protein. Bread, cakes, pies, rolls, are lighter, " more tender, and keep their freshness longer. You see, Robin Hood is made from a variety of specially selected high quality protein wheats. Take advantage of its higher protein richness to give your family better baking, and better nutrition, too. Get Robin Hood at your grocer's today! i Look for Robin Hood Home- makers'Club stamps in every bag of Robin Hood Flour. Save up to 50% on famous name brand merchandise. n Try Rite Martin's ROBIN HOOD Orange "Twirls Robin Hood 1 tsp. salt. V4 cup shortening 2 eggs % cup orange juice 2 tbsp. grated orange rind 5 cups sifted ROBIN HOOD All-Purpose Flour % cup warm (not bet) water S 1*S- active dry yeast (if cake yeast (2) is used, water should be lukewarm) % cup lukewarm milk % cap sugar SOAK yeast in % cup warm (not hot) water 5 minutes. COMBINE . . milk with sugar and salt. Stir to dissolve. BEAT IN ... shortening, eggs, orange juice and rind, 1 cup flour and yeast mixture with rotary beater until smooth. ADD remaining flour until dough leaves sides of bowL Turn out onto lightly floured board. KNEAD .... until dough becomes smooth and elastic and no longer sticky (5 minutes). Divide dough in 2 equal parts. •OU. each portion into oblong 6 x 10-inches. Spread with soft butter. Cut into strips %-inch wide. Twist strips. HOLD one end of the twisted strip on greased baking sheet and wind around and around. Tuck end under. COVER .... let rise in warm place (8065°) until double (30-40 minA •AKE at 400° for 12-15 minutes. MUSH .... with glaze of 2 cups sifted powdered sugar, 3 tbsp. orange juice and 2 tsp. grated orange rind over tops while warm. YIELD .... 2% dozen Orange Twirls. tfjfcf Pmtlt Ridnttt &tu KM BsHtt £•%/ CURRIED EGGS WITH BACON CURLS 6 hard-cooked eggs 6 slices bacon cup butter cup minced onion cup flour % Vi V* teaspoon curry powder 1 teaspoon salt 14 teaspoon pepper 3 cups milk 2 cups cooked greerr peas Shell and slice harcUcooked eggs; pan-fry onion in melted* butter until onion is clear. Remove from heat and blend in flour and seasonings. Add milk. Cook over low heat until mixture is thickened, stirring constantly. Add sliced eggs and cooked peas. Pour into serving casserole and top with cooked bacon curls. Makes 6 servings. Enjoys trying new recipes Ortonville Cook Wins Ribbons at Three Michigan Fairs Whenever Mrs. Vernon Hutchings gets a cooking prize, she makes a notation in her recipe files. And last year she had six awards to enter ... the record of her success at the Michigan State Fair, the State Grange and her county fair. Naturally Mrs. Hutchings uses Fleischmann's for her yeast-raised treats. "It's dependable," she says. "And Fleischmann' s Active Dry Yeast keeps for months." And now that school time's here you'll use Fleischmann's Dry Yeast even more. The youngsters love yeast-raised treats in their lunch boxes—and for after-school snacks. So get Fleischmann's Active Dry Yeast and keep a supply handy in your cupboard. And try the easy new yeast and biscuit mix recipes. You'll find them on the Fleischmann's package. Anothtr Fine Product of Standard Brands Inc.
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