The Algona Upper Des Moines from Algona, Iowa on September 13, 1960 · Page 25
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The Algona Upper Des Moines from Algona, Iowa · Page 25

Algona, Iowa
Issue Date:
Tuesday, September 13, 1960
Page 25
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PINEAPPLE STRAWBERRY 1 cup strawberries H cup sugar J* cup* undramed crushed pineapple IX tablespoons conutarch Dash of salt 1 teaspoon lemon juice I teaspoon butter * * * 1 Sponge Roll 1 cup whipping cream FILLING Wash, hull and slice berries. Add 2 tablespoons sugar. Let stand. Heat pineapple to boiling. Blend remaining sugar with comstarch and salt. Stir into hot pineapple. Cook and stir until clear and thick. Remove. Add lemon juice, butter and strawberries. Chill. SPONGE ROLL 4 eggs % cup sugar 2 tablespoons water 1 teaspoon vantUa Few drops almond extract % cup cake four 1 teaspoon baking powder K teaspoon salt Beat egg yolk until thkk and lemon-colored. Gradually beat in one-half of X cup sugar. Beat in water, vanilla and almond extract. Beat the egg whites until stiff but not dry. Slowly beat in remaining half of sugar. Fold into egg yolks. Sift flour, measure, add baking powder and salt. Sift again. Fold into egg mixture. Spread evenly in jelly roll pan (10x15x1 inches) lined with greased, waxed paper. Bake in moderately hot oven (375 degrees) 15 to 20 minutes. Turn out of pan onto clean towel sprinkled with powdered sugar. Strip off paper and roll quickly in towel like jelly roll. Let cool. To Serve. Whip cream and sweeten a little if desired Unroll cake and spread with pineapple tiling and half the cream. ReroU carefully so as not to squeeze out the Slang. Frost with rest off cream. Decorate with Pineapple stices and berries. Serves 8. ROLL PEACH CARAMEL SHORTCAKE 2 cup* sifted four X cup milk 2 tbsp. sugar 1 egg, slightly beaten 3 tsp. baking pou)der ' fresh sliced peaches 1 tsp. salt whipped cream % cup shortening Heat oven to 450° (hot). Grease a square pan, 9x9xlX". Sift together flour, sugar, baking powder, sah. Cut in shortening. Stir in milk, egg. Pat dough evenly in pan. Crumble Caramel Topping (cream 2 tbsp. butter and X cup brown sugar, stir in K cup chopped nuts) over top. Bake 10 to 15 minutes. Cut in squares and serve as shortcake with fresh peaches and whipped cream. Serving Tip: Delicious served warm for breakfast, as coffee cake. FOR, Who can resist "CHOCOLATE REFRESHERS" madewith Nestle's Semi-Sweet Morsels! Chocolate Refreshers* (Priio-wiiuitr In 1 llh Pilhbury Bak*OM> 1 1/4 cup* silted PUtekvr/s BEST AU-Pwpoto Flour 3/4 HP. to* 1/21»». MM I lMcupt<teto«cuti«piocM 3/4 cup firmly potted 1/2 cup l/2cupo«Nor Icupi lcup(6oi.pkfr) Moollo'i Simi Saool Honofcj 1/2 cup omi§t iwfce l/ZcupmUk oppe Stft *M» ** ••* and MM. Cook OMT low hook tti r, butter ill tor* MUMPM. «. SUr in Checo- l*t«*tarioto;koolinofjkAdddry mflrodionta •Ntrrwtefy M» orMie* iuict ond mUk. Btend "'"•'SBLfJ 1 '/.**'* •**>•»• Stir inaoliMiti. Boko hi ••» trooMd IS 110 » Mm* toMy roH poo ol 350*. tor 25 to 30 mm. Cool; sprood MM atow. Cut in ton. Orange Glaze 1 to 2 tap. rolod PTMHO rind •HMorondi id in croom MO<M rf »m<m comtotency. •Adopted by AMI PUtaowy COTVHI6HT I960. THE NESTli CO.. INC. Jhey*re chewy rich goodies everyone loves! Full of nub and dates and Nesni's* Semi-Sweet Chocolate Morsels! Best because Nesttl's makes the very best chocolate! See other priie-winning recipes on packages of Semi-Sweet Morsels...and new Butterscotch Morsels! NTSTLftTs BUTTERSCOTCH NEtTLTi THE FLAVORS YOU LOVE-NESTLE'S MAKES BtSTI

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