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

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Algona, Iowa
Issue Date:
Tuesday, December 13, 1960
Page:
Page 26
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t-f, PEANUT BRITTLE POPCORN BALLS Yield: enough syrup for 24 it-inch balls 8 stick (K cup) butter % pound peanut brittle % cup water fi cup light corn syrup 4 quarts popped corn Place butter, peanut brittle and water in a saucepan or small skillet. Cover and cook over low heat 5 minutes. Uncover and add corn syrup. Cook and stir until all the brittle is dissolved. Cook over low heat to 285°F. or until a small amount of the syrup dropped into cold water forms a hard ball. Pour over freshly popped corn. Cool a little. Shape into balls. now brings you a COMPLETE DREAM-WORLD" LAUNDRY at a new LOW COST for DELUXE QUALITY D DELUXE AUTOMATIC WASHER •aoutiful, "out-of-thii-woHd" Styling lighted Control Ponal 2 Spaad - amk ond Gantla 2 Cyda - Normal and Short Watar Tamparotora SaUcHoo 4-Woy lint and Grit Ramovol Syitam Tronimiuion guorantaad 5 yaora Smooth, Fluid Oriva All^orcatoin Top Full Load Capacity ELECTRIC OR GAS DRYER UHro-nwdam Styling Matching Wathar lifatima Stainlaw Staal Drum lightad Control Ponal "In-A-Door" Lint Trap Drum Hop* whan door it opanad Foot-oparotad Door Fait. Vacuum Principla Drying Safaly "Twrn-Dri" Control "Spaad-Ory" Cyda timaCyda Hi-lOor NO Haot for oM4obrk drying \i * In y«wr f This is tlto •v«r-d«p«ndobU Sp*«d Qu«*n wring*? wmhc* with rutt-proof, chip-proof StainlMs Stol Tub. SCE your SPEED OUEEM deafer or, for literature, writ* fp M d Qu**n, a divition a^ McGraw- E««iofi Co., ff.pon, FAMED FOR DEPENDABILITY by Susan Low* t -* 1 <•** -i fo»* <&*« |||f|||^^ lltll!til Stipend loving houra on a wea th of goodies to share with family and S ^ & ft4^i. k* r »u^L-ai^fc^L j^^j down from gene^tton we get out all the "fixings* tor our itself are the oooldes, * 111 added to we're adding for our Chnstmas celebration. RICH DATE-NUT BARS 3 eggs % cup milk 1 cup sugar 28 graham crackers finely rotted (2X cups crumbs) I teaspoon baking powder K teaspoon salt I teaspoon vanilla BK-ounce package dates, sliced (about I cup) 1 cup chopped Walnuts Beat eggs until light and fluffy; add milk. Beat in sugar. Blend in remaining ingredients, mix well Spread in greased 9-inch square baking pan; bake in a moderate oven (350°F.) about 30 minutes. Cut into 18 bars. HOLIDAY FRUIT COOKIES 1 cup $oft thortening 2 tup* brown tuger (packed) *«f« cup tour milk, buttermilk, or wafer J'/4 eupi «/l«d /four 1 f*p. toda 1 ttp.telt /V4 ctipi »rofc0n pacaiM 2 cup* ewi^Mrf cherriet, cut in halve* 2 cupt cut-up dele* Mix well shortening, sugar, eggs. Stir in sour milk. Sift dry ingredients together and stir in. Stir in pecans, cherries, dates. Chill at least 1 hr. Heat oven to 400° (mod. hot). Drop rounded teaspoonf uls about 2" apart on lightly greased baking sheet. Place a pecan haff on each cookie, if desired. Bake 8 to 10 min., until almost no imprint remains when touched lightly with finger. Makes about 8 doz. FRUIT CAKE CONFECTION Yield: one 8-inch round cake This is a very different fruit cake—with almost no cake! Fruit: I cup candied pyuepple (linch piece,) K cup cendied lemon peel (finely cut) I cup candied cherriet 3 tabhtooont citron ffcufv cut) H cup condM orange peel (finely a*) Jfc cup?wMe ££ hobeY ~" Wash the sugar from all the fruit and dry on paper towels. Batter: V4 CMP thortening U temtpoon tell 3 teUeipooM brown luger, firmly pecked K teatpoon baking powder 1 "°k»po**» honey fa toatpoon alltpice 2 «««•, well beaten % tea.poon nutmeg K cup ufted oll-purpoio four 2 tabletpoen, orange ktice Cream shortening. Add brown sugar and mix. Add honey. Beat. Add eggs and beat. Sift together remaining dry ingredients and add with orange juice. Line an 8-inch layer cake pan with two thicknesses of waxed paper and oil the top layer of paper. Spread one third of batter over bottom of pan. Mix into the rest of the batter all of the fruit and nuts except a few cherries and nuts for decorating the top of the cake. Pile the fruit-nut barter on top of the plain batter in pan, packing down and leveling off the top. Decorate with cherries and nuts. Cover with brown paper and tie securely. Set in a pan of water for the first hour of baking Bake in I^SE °n?• (3 °?° F> It* 2 houri< Bruih with hot ooirn ^"P- Bakin « temperature: JUO *. Baking time: 2 hours. Storage: Wrap in waxed paper or foil. Keep in refrigerator. Use within 2 months. To serve: Cut with a sharp, thin knife. KEEP YOUR KITCHEN SUE... YIIR KNIVES SHARP.. with an OSTER electric^ knife sharpener jg* Can you think of anything good to say about dull knives? We certainly can't. They're terribly inefficient; more important, they're downright dangerous — to the food they carve and to the people who use them. That's why we're in the business of producing an appliance that keeps your knives sharp — and safe... the OSTER Electric Knife Sharpener. It's guaranteed not to scratch even your finest knives; and it's been proven superior by THE UNITED STATES TESTING COMPANY. Hollow-grinds both sides of the blade at once, to provide a truly fine cutting edge. Makes a pro out of the rankest amateur. Prove it; see your OSTER Dealer today. UM *n cmmtef or mount on wall Handy cord atoMg* c«mpaftr>«nt Chram* »IM« •witch MODIL Of DELUXE KNIFE •HAftKNEft in dMinctive bUck and chronic 120.95 MODEL IN in flwUminf white $17.96 with illustrated CUSTOM CRAFTED BY MANUFACTURING CO. Dapt. SO 4979 N. lydall Ava., Milwouka* 17, WiKontin J

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