The Algona Upper Des Moines from Algona, Iowa on September 13, 1960 · Page 24
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The Algona Upper Des Moines from Algona, Iowa · Page 24

Algona, Iowa
Issue Date:
Tuesday, September 13, 1960
Page 24
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Desserts come into their own, especially in autumn when we start a round of entertaining quite different than the casual type indulged in through the hot summer season. A Pineapple Straw- btrry Aott is an all-season dessert (with year-found berries available either fresh or frozen) that makes a particular hit this time of the year. The filling is as delicate, smooth and luscious a sweet as ever a chef conceived and may be used on any sort of layer cake. The formula is a simple sponge cake, frosted wtth whipped cream and half slices of pineapple and strawberries for a furnish that also prove a part of the dessert. It will prove a conversation piece when featured at a buffet supper, luncheon, or any special occasion. . '• Again, what more appropriate climax to brisk-weather menus than an all-American dessert in the form of a pie which is particularly appealing if you 611 it to overflowing with autumn fruits and nuts — red cranberries, plump raisins, and walnut meats. Quick-cooking tapioca will help not only to preserve the wonder- f ul flavor of the pie filling but keeps ft from rurawig over. For an added touch, you might decorate the pie with a pastry cornucopia from which the fruits of the pie spill out artistically. lust roll a small piece of pastry to form the cornucopia. An Apricot Spice Cake fits into the season, too, as we switch from summer to fall fruits this time of year. Likewise' peaches come into the limelight in many ways, one of which is to serve them as a Peach Caramel Shortcake, for the caramel and peach flavors blend together beautifully. Chocolate Pudding again proves a favorite family dessert and wins plaudits of guests too if you make it a bit special by adding rice and semi-sweet chocolate morsels, and youve anew version that is well named: Chocolate Angel Puff Rice Pudding There s an element of surprise in a Brownie-Date Pudding that features a "built-in" chocolate sauce, quite different from the usual run of recipes. Its no wonder desserts again become the conversation piece! FESTIVE FRUIT-NUT PIE M tablespoons quick-cooking tapioca I teaspoon grated orange rind K Cl 22^L ar ~i. * CU P chopped walnuts or pecans I Zy*™},' i-i ***** 1°* ^o-crust 9-inch pie 3 cum^!±£L ""f""' '^* ^"^rries, broken J cups fresh cranberries walnut meats IK cups water Combine tapioca, sugar, salt, X cup raisins, 3 cups cranberries, and the water in a saucepan. Cover and bring to a boil. Cool, stirring occasionally. Add orange rind and chopped nuts. Roll half the pastry X inch thick. Line a 9-inch pie pan and trim pastry at edge of rim. Roll remaining pastry X inch thick and cut several 2-inchslits or fancy design a few inches from the edge, leaving center uncut. Fill pie shell with fruit mixture. Moisten edge of bottom crust. To adjust top crust, fold pastry in half or roll loosely on rolling pin; center on filling. Open slits with a knife. (Well- opened slits are important to permit escape of steam during baking.) Trim top crust^letting 't extend X inch over rim. To seal, press top and bottom crusts together on run. Then fold edge of top crust under bottom crust and flute. To make the cornucopia: Re-roll pastry remaining from trimming the crusts into a 4-mch round. Fold this into a cone, twisting pointed end slightly in cornucopia shape. Place in center of pie. Crumple a small piece of aluminum foil and place inside cornucopia to retain shape while baking. Bake in hot oven (425°F ) 45 to 50 minutes, or until syrup boils with heavy bubbles that do not burst Before serving, remove foil; then arrange raisins, cranberries and nuts as if tumbline out of cornucopia. Serve pie slightly warm. With them goes your love and lunches kept fresher with RAP-IN-WAX When children go to school, they need .the nourishment you packed with loving care when you made their sandwiches. But as your children they want the yummy taste of peanut butter and jelly, boiled ham or luncheon meats. And the best way to make sure their sandwiches are fresh at noontime is to Rap In-Wax them. Rap-ln-Wax gives 100% moisture protection because it is double waxed on both sides, then given a hard surface finish on cold steel rollers. FOR YOU AS A HOMEMAKER Rap-ln-Wax is up to 4 times less expensive than foil or plastic type wrappers. Look for the 2i money saving coupon on the big 100 ft. roll of Rap-ln-Wax. For fresher sandwiches, and economy, buy Rap-ln-Wax from your favorite grocer.

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