Image provided by: University of Nebraska-Lincoln Libraries, Lincoln, NE
About The frontier. (O'Neill City, Holt County, Neb.) 1880-1965 | View Entire Issue (Jan. 12, 1961)
_ Ma ke ’em Now.. Bake em Make up a batch today, and bake these delicious dinner rolls as you need them. Dough stays fresh 3 days in your refrigerator, makes 4 dozen butter melting rolls! You’ll find everything you bake rolls, breads, biscuits, cakes, pies—tastes better and stays fresh longer when you use Robin Hood Flour. You see, Robin Hood is milled from a variety of high protein wheats. Its High Protein Rich ness gives you better baking — better nutrition, too. Get Robin Hood Flour at your grocer’s today. I-Try Rita Martin’s Robin Hood-, refrigerator rolls Vi cup warm (not hot) water Vi cup sugar, 1 tbsp. salt 2 pkgs. active dry yeast Vi cup soft shortening (if cake yeast (2) is used, 2 eggs water should be lukewarm) 6V2-7 cups sifted ROBIN HOOD J V/i cups lukewarm milk All-Purpose Flour SOAK... yeast in warm (not hot) water 5 minutes. POUR.. . milk over sugar and salt in bowl. Stir until dissolved. BEAT IN . shortening, eggs, 1 cup flour and yeast mixture. ADD.. . . remaining flour to make a soft dough. When dough leaves sides of bowl, turn out onto lightly floured board. KNEAD. . until dough becomes smooth and elastic. Place in lightly greased bowl and grease top of dough. Cover with waxed paper and a damp cloth. Place in refrig erator immediately. Punch down as it rises, also keep cloth damp. | SHAPE . . dough directly from refrigerator into the desired number of rolls and place on greased baking sheet or in muffin cups. Return balance to refrigerator. (Dough will keep about 3 days.) COVER.. and let rise in warm place (80-85°) until light (1H— 2 hours). j BAKE ... at 375° for 15—20 minutes. YIELD. .. 4 dozen rolls. Robin Hood Flour -Hjgkfhrfo*-Giuesfat Better f m | | Grandma’s cooky jar was always filled with oatmeal, ginger, spice and sugar cookies. And oh, what sugar cookies she made! Bet she used sour cream in them. If your time is limited, stir up some drop cookies— white or chocolate, and if you want to give them an added lift, mix up a bit of frosting, or plant a whole nut meat in the top as you put them on the sheet to bake. Icebox cookies save time too, for you can make up a good-sized batch any time, roll them up and store them in the refrig erator till you’re ready to take a roll out, slice and bake. Cookies which prove a definite surprise might have applesauce and nuts added. Another surprise comes when you add candied red and green cherries, cut into bits. Or try grating some lemon rind and adding shredded coconut, finely chopped, to any of your standard recipes. If you’ve time, rolled-out cookies are as much fun to make as to eat, but if not, you can make chocolate nut bar cookies with semi-sweet chocolate morsels, baking in a pan, then cutting them in squares and you have much the same effect. With any of these, your cookie jar will still prove a source of surprise! GINGER CREAMS V4 cup soft shortening Vi fsp. tall Vi cup sugar Vi tsp. soda 1 small egg I tsp. ginger Vi cup molasses Vi tsp. nutmeg Vi cup water Vi tsp. cloves 2 cups sifted flour V4 tsp. cinnamon Mix shortening, sugar, egg, molasses and water thor oughly. Sift dry ingredients together and stir in. Chill dough thoroughly. Heat oven to 400° (mod. hot). Drop by teaspoonfuls about 2" apart onto lightly greased bak ing sheet. Cookies will spread slightly during baking. Bake about 8 min. While still warm, cover tops of some, if desired, with Quick White Icing (recipe below). Makes about 4 doz. 2" cookies. Quick White Icing: Blend 'A cup sifted confectioners' sugar, a few drops of vanilla and 1 tbsp. milk or cream. OLD-FASHIONED OATMEAL COOKIES 3A cup fat V4 teaspoon salt 1 cup sugar 1 teaspoon cinnamon 2 eggs cup milk 1 cup and 2 tablespoons sifted 1 teaspoon vanilla aUrpurpose flour 1 cup seedless raisins 2 teaspoons baking powder 3 cups rolled oats Cream fat and sugar together thoroughly. Add eggs, one at a time, beating well after each addition. Sift to gether flour, baking powder, salt and cinnamon. Add to creamed mixture alternately with milk; add vanilla. Add raisins and rolled oats. Drop by teaspoonfuls on greased cookie sheet 1-inch apart. Bake in moderate oven (350°F. 375°F.) 12 to 15 minutes. YIELD: About 4 dozen cookies. SPICE BALLS 1 cup shortening 2 tsp. baking powder (part butter for flavor) % tsp. cinnamon 1 cup sugar % tsp. cloves 1 egg, slightly beaten V4 nuts, chopped 2 Vi cups sifted flour Cream shortening and sugar together. Add slightly beaten egg and mix well. Add dry ingredients sifted to gether and fold in nuts. (Dough will be soft). Form into balls the size of a walnut and dip into granulated sugar. Place on an ungreased cookie sheet and bake in a mod erate oven (350°F.) for 12-15 minutes. Yield: 6 dozen.
