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Christmas is a time of tradition. For a sweet-raised filled with the most part these traditions have fruit, are baked in every household to come to us from lands across the sea be served at the festive Christmas Eve where every country has its own favo- supper and to lie list'd as gifts. rite foods for Christmas . This is Sweden, Norway, Denmark, Ger- particularly true of yeast-raised bread. many and England rate among their In Holland it’s an easy-to-make no- favorite festive foods Kaffekaka, ku- knead loaf baked in 9-inch pans. chen or coffee cakes. These aromatic Raisins, citron peel, lemon peel^and and gaily decorated yeast are chopped almonds give it a delicious brought forth for many Yuletide occa-, aroma and flavor. sions—breakfast, dinner, in-lietwee^ In Italy many loaves of panettone, eating and to treat guests who drop ii? i : m_k SPAM-ETTE CASSEROLE

RECIPE ON EVERY CREAMETTES PACKAGE

• Gold Ribbon Winner at the Wisconsin State Fair suggests you try her DOUBLE FEATURE DIMER ROLLS

“I’ve won twice with this recipe," says Mrs. La Vern Bctthauser of Mauston. Wisconsin. “But, of course, I took my really big prize last year when I won the Gold Ribbon for the best yeast baking at Wisconsin’s State Fair. I hope you'll bake up my rolls i often. But be sure to make them with j Fleischmann’s Active Dry Yeast every time. Fleischmann’s is so dependable, always rises fast. You just know your baking will turn out right with Fleischmann’s Yeast." DANISH TWIST

Vi cup milk 1 package or cake yeast, active dry or Vt cup compressed 1 beaten / DOUBLE FEATURE OWNER ROUS for 1 hour. Add eggs and beat until \ teaspoon salt 1 egg, 2 2Vt-3 enriched {■akM 4 dozan) smooth. Add and stir m remaining tablespoons shortening cups 1 V* not hot 1 raisins flour to make a stiff . Knead cup warm, water, (lukewarm cup VS cup sugar until smooth and elastic, about 10 for compressed yeast) l egg, beaten 2 teaspoons salt minutes. Place in a greased bowl, Confectioners’ sugar VS cup Fleischmann's Margarine turning to grease top. Cover. Let 2 cups milk, scalded scam miiK. anr in sugar, sau ana snortenmg. xxxu to lutcewarm. Measure rise in warm place, free from draft, V* cup very warm water water into bowl not hot, water for active luke- until doubled in bulk, about 1 hour ■ large mixing (warm, dry yeast; 1 package or cake Fleischmann's warm water for or crumble in Stir until 15 minutes. Punch dough down. compressed yeast.) Sprinkle yeast. dis- Yeast, active dry or Turn out onto lightly floured I solved. Stir in lukewarm milk mixture. Add one beaten egg and alxxit half the compressed board. Shape into rolls. Cover. Let flour. Beat until smooth. Add raisins. Stir in flour. Turn out 9 VS cups sifted flour, about remaining dough rise in warm place, free from draft, 3 beaten on floured board. Knead until smooth and elastic. Place in bowl, eggs, until doubled in bulk, about 30 lightly greased and Fleisch- brush with Cover; let rise in a warm free from until Measure sugar, salt, minutes. Bake in hot (400*F.) top shortening. place, draft, a Add | mann's Margarine into bowl. 15 to 20 minutes. After removing doubled in bulk, about 1 hour. Punch down and turn out on lightly floured scalded milk and stir until marga- from oven, brush tops with melted board. Roll up to make a long slender roll. Twist roll by pushing ends in opposite • rise has melted. Cool to lukewarm. margarine. | directions. Lift to sheet and into a large Measure very warm water into a lightly greased baking shape pretzel. 1 Tuck ends of roll under of to from Brush large bowL Sprinkle or crumble in I edge “pretzel” keep dough untwisting. | Fleischmann’s Yeast. Stir until dis- I with one egg, beaten, and sprinkle with confectioners’ sugar. Cover and let rise solved. Add lukewarm milk mix- I until doubled (about 1 hour). Bake in moderate oven (350°F.) 25 to .30 minutes. ture. Add 3V4 cups of flour and I Remove from sheet to rack. smooth. Cover. Let rise baking cooling beat until 1 I warm free from draft, in a place, / \ I

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