The Chatelaine. March. I020

DINNER ROLLS

1 pint liquid R0 ] Yeast 1 teaspoon salt ya ’ ‘ 4 ti’-ble-‘-'l’>00ns melted 1 tablespoon su ' 0'-l°‘”'“ ' gar 1 er - 1 .1" /14.; the liquid ‘.,,,m '1 H } Lg He J l)f‘.l[(.‘n and, 01-51:. Htir \-toll‘ (1 (. ~ ening until smooth, (*,,\.;,r (w‘(:}]‘ ”"!‘”1‘; lumatl wan” ma t. . um 13. ._mv [0 st I . almut lltfeltiii ll rlmvhlc in lnilk. \\'liielxslm1]nfl( in roll ‘ " " ""9 ' 1 ‘ ‘e ”‘ :5. ' alln L pan, flmd 21 ‘e in wt

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Bread can take many forms

and good bread, in any of its forms, is 21 won- derfully satisfying food. The fashion of making bread at home is still very popular in all parts of Canada, many ladies even in the large cities preferring the home-made kind to the bread- actory product.

No other bread has the delicious nutty flavor of good home—made bread in which Royal Yeast has been used.

Home-made bread is also more economical, and there is, in addition, a real fascination in pro- ducin a light, creamy loaf, to say nothing of the advantage of knowing for certain that all its ingredients are wholesome.

If you are not familiar with the fine art of bread- making, and would like some expert guidance, send for a Copy of the Royal Yeast Bake Book. It will be sent free on request.

E. W. GILLETT CO. LTD. TORONTO,CANADA

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CHELSEA BUXS

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