The Algona Upper Des Moines from Algona, Iowa on September 13, 1960 · Page 26
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The Algona Upper Des Moines from Algona, Iowa · Page 26

Algona, Iowa
Issue Date:
Tuesday, September 13, 1960
Page 26
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CHOCOLATE ANGEL HJ¥f MCE PUDDING Kteatpoon nutmeg Bounce packaged^) mi-sweet chocolate morsels % teaspoon cinnamon Preheat oven to 325°F. Cumbine rice, milk, sugar salt and snices and hr. n « MERINGUE: 2 egg beat til1 «•« •"* «** d edge Bake at 32s4. MOWNIf^DAIt: PUDDING 3 sqtiaret chocolate 2 tablespoons shortening 1 cup sifted four 2 teaspoons double-acting baking powder I teaspoon salt % cup sugar '* cup milk 1 teaspoon vanitta !* cup chopped dates & cup chopped nuts 2 cups water Hi cups sugar I square chocolate Melt 3 squares of diocolate and the shortening together. Cool. Sift flour, measure, add baking powder, salt, and * cup sugar and sift again. Add m ,lk and vanilla. Mix until smooth. Stir in cooled chocolate mixL* dates and nuts. Pour into greased 8x8x2-inch pan. Combine water IK cups sugar, and 1 square chocolate in a saucepan. .TJT^o" 1141 "* " ntil SUgaf b dissolvcd -* ehocola^is Brmg to a bod. Pour over top of batter. (This makes a chocolate i^ru ?" *z r 1 * 08 fc WIBIL > Bake .) 40 to 45 minutes. Makes 8 to 10 servings. No jelly tastes like the kind you make yourself! Easy! Thrifty! No failures-and only one-minute boil with Certo or Sure-Jell! of pectin in fruits Sore-Jell or Certo of jam and I over high heat, Mirrau] oo«- sumly. At once, itir • 7 OHDI w{ to boa again. Boil hard I Mia. oriy. ooavUMly. law chart hoilMt tiM p«a ym fmher flavor. And lew juice hoik away, •» you get up to S0% higher vieU! at once. VieU: 12 nMoiuni gjanei for pmairi a BUM! And you're am of perfect pour HMO orhV|ui4Ceno!

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