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About The frontier. (O'Neill City, Holt County, Neb.) 1880-1965 | View Entire Issue (Jan. 12, 1961)
, I Raisin Caraway Casserole Bread . ,*1 You’ve made Toll House America’s JL cookie... Now try this sensational # new Toll House Remember.. “round" or “square".. A true American success story —Toll House* cookies were “born” just 20 years ago at the famous Toll House Inn. The recipe called for Nestle’s Semi-Sweet Chocolate—and still does! Only Nestis’s fills these favorite crispy cookies with the richer flavor of quality chocolate. Only Nestis's crams them with the chewy delight of chunky whole Morsels. So easy to make. Recipe on every package of Nestles® Semi-Sweet Morsels. u tmmJr TOLL HOUSE MARBLE SQUARES Vshk Preheat oven to 375° F. Sift together 1 c. plus 2 tbs. sifted flour, Vi tsp. baking soda, Vi tsp. salt—set aside. Blend Vi c. soft butter (or shortening), 6 tbs. granulated sugar, 6 tbs. brown sugar, Vi tsp. vanilla, Vi tsp. water. Beat in 1 egg. And flour mixture—mix well. Stir in Vi c. coarsely chopped nuts. Spread in greased 13" x 9" x 2" pan. Sprinkle one 6-oz. pkg. (1 c.) Nestte's Semi-Sweet Chocolate Morsels over top of batter. Place in oven 1 min. Remove from oven and run knife through batter to marbleize. Return to oven and continue to bake. BAKE at: 375° F. TIME: 12 to 14 min. Cool. Cut in 2" squares. YIELD: 2 dozen. NESTLE’S MAKES THE VERY BEST CHOCOLATE! L__— ___ copyright I960, The Nestlt Company, Inc. Only Nestle s Chocolate makes these authentic Toll House treats! When cold winter winds swirl snow about, and the thermometer plunges low er and lower, then is the time when it’s most fun to bake—bread especially. Some of you may remem ber how your mothers set bread the night before, let ting it rise on the back of the old iron cookstove over night. And oh, how good that bread smelled and tasted as you bounced in from school and the men came in from doing chores! Times have changed, we grant, for we’ve new appli ances with which to accom plish wonders, and now we have the advantage of mod em yeast in active dry or compressed form, either of which steps up and simpli fies our bread making proc ess, but home made bread still tastes just as good as it ever did. Furthermore, we’ve found we can obtain new and interesting results, not only by adding raisins and nuts, but by using bananas, pineapple, cranberries and even cheese. This applies not only to yeast bread in loaf form and to rolls, but also to quick breads. So now that winter has closed in about us, try your hand again at bread mak ing. You’ll have fun and your family will continue to vote it the staff of life.