What's so special about Christmas this year? You-are.. .when you bake them a Christmas stollen. What do you put into it? Well. ..time. And love. And Fleischmann's Yeast. What do you get out of it? Well...love. Smiles. Even thanks.
ANOTHER FINE PRODUCT OF STANDARD BRANDS
- - Dissolve FkischaraRn'sYeast in warm water. Firmly press folded edges on\y. .Place on CHRETMAS STOLLm Add sugar, salt, eggs, egg yolk, % cup greased baking sheets. Brush with slightly 1 package Fleischmann's Active Dry Yeast softened margarine, half the flour. Beat beaten egg white mixed with 1 tablespoon % CUP warm water (105"-115°F.) 10 min. at medium speed on mixer or by water. Let rise in warm draft-free place until M cup sugar YZ teaspoon salt 3 eggs hand. Scrape bottom and sides of bowl often. doubled in bulk, about 1hour. 1 egg yolk (set the white aside) Blend in rest of flour, almonds, fruits, Bake in moderate oven (375°F.) for 20 YZ CUP (1 stick) Fleischmann's Margarine lemon peel. Cover; let rise in warm draft- minutes, or until done. When cool frost 34icups unsifted Gold Medal Flour or Wondra free place until doubled, about 1% hours. with confectioners' sugar frosting. If desired, $4 cup chopped Planters Blanched Almonds Stir down batter by beating 25 strokes. decorate with whole Planters Blanched Raw % CUP chopped citron Cover tightly; refrigerate overnight. Almonds, citron and candied cherries. Makes 2 beautiful Christmas Stollens. % cup chopped candied cherries On well floured board divide dough in % cup raisins 1 tbsp. grated lemon peel half. Press each half into a 10 x 7-inch oval. FREE festive baking booklet inside specially 9 b-hlornnnnr rln:~rhrn~~n'~hd3rn3rinn c. ----., -,.- 1.. ,..:+L 0 &-kt ,.-....,.-- --4&---A ---,.-A ---a>- -' ,-.-,A ,a-A-, r,-..- v-..t,, ':-A And love. And ~fbischmann'sYeast. ,4+1 I,$ 9~;~vpm What do you get out of it? Well...love. Smiles. Even thanks.
1;. 1;. - ANOTHER FINE PRODUCT OF STANDARD BRAND8
CHRISTMAS STOLLEN Dissolve Fleischmann'sYeast in warm water. Firmly press folded edges only. Place on Add sugar, salt, eggs, egg yolk, 4/2 cup greased baking sheets. Brush with slightly 1 package Fleischmann's Active Dry Yeast softened margarine, half the flour. Beat beaten egg white mixed with 1 !ablespoon % CUP warm water (105"-115.F.) 10 min. at medium speed on mixer or by water. Let rise in warm draft-free place until 4/? cup sugar 4/? teaspoon salt 3 eggs hand.Scrape bottom and sides of bowl often. doubled in bulk, about 1hour. 1 egg yolk (set the white aside) Blend in rest of flour, almonds, fruits, Bake In moderate oven (375'F.) for 20 % cup (1 stick) Fleischmann's Margarine lemon peel. Cover; let rise in warm draft- minutes, or until done. When cool frost 3%cups unsifted Gold Medal Flour or Wondra free place until doubled, abouR 1% hours. with confectioners' sugar frosting. If desired, 4/2 cup chopped Planters Blanched Almonds Stir down batter by beating 25 strokes. decorate with whole Planters Blanched Raw % CUP chopped citron Cover tightly; refrigerate overnight. Almonds, citron and candled cherries. Makes 2 beautiful Christmas Stollens. % cup chopped candied cherries On well floured board divide dough in % cup raisins 1 tbsp. grated lemon peel half. Press each half into a 10 x 7-inch oval. FREE festive baking booklet iriside specially 2 tablespoons Fleischmann's Margarine Spread ovals with 2 tablespoons softened ma~kedsacks of Gold Medal Flour. You'll find 1 tbsp. water confectioners' sugar frosting margarine. Fold each in two longways. this and lots more exciting new recipes.
This advertisen~er~tappears irr Goo11Ilol~sekeel)i~~g-Decr~nl,er,1964 True Story-Deeerni~er, 1964 Farm Jo~lr~~nl-Deee~~~l)er,1964