What's so special about Christmas this year? You-are.. .when you bake them a Christmas . What do you put into it? Well. ..time. And love. And Fleischmann's . 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 , salt, eggs, egg yolk, % cup greased sheets. Brush with slightly 1 package Fleischmann's Active Dry Yeast softened margarine, half the . 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 (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, $4 cup chopped Planters Blanched Almonds Stir down batter by beating 25 strokes. decorate with whole Planters Blanched Raw % CUP chopped citron Cover tightly; refrigerate overnight. Almonds, citron and candied cherries. Makes 2 beautiful Christmas . % cup chopped candied cherries On well floured board divide in % cup raisins 1 tbsp. grated lemon peel half. Press each half into a 10 x 7-inch oval. FREE festive baking booklet inside specially 9 b-hlornnnnr rln:~rhrn~~n'~hd3rn3rinn c. ----., -,.- 1.. ,..:+L 0 &-kt ,.-....,.-- --4&---A ---,.-A ---a>- -' ,-.-,A ,a-A-, r,-..- v-..t,, ':-A And love. And ~fbischmann'sYeast. ,4+1 I,$ 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