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Cheese Puffs hare an unusual method of preparation In that they require only one rising period and the recipe calls for enriched self-rising flour. Self-rising flour with the added baking powder leavening in it, will produce the lightest, tenderest yeast rolls and breads ever. And with the extra nutrients (B-vltamlns, iron and calcium) provided in the enrichment process, you’ll be serving tiny rolls with top nutrition value. Try ’em with spaghetti suppers, too.
~ - ^|eHEmwFF8-s««— jr*-*— 1 package yeast, compressed 1J/2 cups sifted enriched self-rising flour* 1 tablespoon sugar V/a teaspoons dry mustard 1 tablespoon milk Shredded cheese for topping or dry Vt cup water (lukewarm for compressed, warm for dry). Vi cup shortening 4 * eB9* 1 cup shredded sharp Cheddar cheese (4 ounces) Soften yeast in water. Cream shortening. Beat in eggs one at a time. Blend in cheese and softened yeast. Sift together flour, sugar and dry mustard. Blend into cheese mixture and beat until smooth and elastic, 2 minutes on medium speed of electric mixer or 300 strokes by hapd. Fill paper or greased medium muffin cups 1/3 full, f^et rise in warm place (85'J F.) until doubled, about 1 hour. Bake In moderate oven (375--F.) 15 to 18 minutes or until golden brown. If desired, brush tops of rolls with milk and dip into shredded cheese for topping. Makes 12 cheese puffs. » * * •
1 TRIPLETT MILLING COMPANY CULPEPER. VIRGINIA ■■ 1 hi 1 hi 11 mi.m . 1,111 III IIS'... ■ -".'I'l1» yw-apww.
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