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Show Make it a Feast Tonight with Squash Rolls! I I...... . : : . )wV "T - ' ' Wttw-" y -i.vy., x....;.' ..." ...... . tSw SJ y-i 5 - " -x j, X-.-:-.-:- - , . They re light and tender, with a delicious new flavor Squash Rolls are real palate-teasers palate-teasers for any meal. They go well with salad plates, bridge lunches, Sunday suppers and dinner any time. Your family will love the delicate deli-cate lightness and tantalizing taste of Squash Rolls. They're so wholesome whole-some and satisfying, too and so easy to make, with Spry, the triple-creamed triple-creamed vegetable shortening. Serve piping hot When the family sits down to dinner, din-ner, bring in a plate of piping hot, delicately browned, tasty Squash Rolls. Listen to the murmurs of appreciation! ap-preciation! Your family will ask for Squash Rolls again and again, they're such a treat. Clip this recipe now and put it in your "Use Often" file. SQUASH ROLLS 14 cup Spry 1 cake compressed H cup scalded milk yeast cup canned or J cup lukewarm cooked squash water 4 cup sugar 3 cups sifted all- 1 Leaspoon salt purpose flour Add Spry to hot milk, then, add squash, sugar and salt. Dissolve yeast . in lukewarm water and add to lukewarm squash mixture. Stir in flour. Pla'ce in bowl greased with Spry, cover, and let rise until double in bulk (about Vi hours). Cut down and knead on floured board until smooth. Shape into small balls and place in muffin pans greased with Spry. Brush tops of rolls with melted Spry and let rise until light (about 44 hour). Bake in hot oven (425 F.) about 15 minutes. Makes 2 dozen. Canned pumpkin may be used instead of squash, if desired. Total time required 2Vi to 3 hours. (All measurements in this recipe are level) |