The Algona Upper Des Moines from Algona, Iowa on February 12, 1959 · Page 27
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The Algona Upper Des Moines from Algona, Iowa · Page 27

Publication:
Location:
Algona, Iowa
Issue Date:
Thursday, February 12, 1959
Page:
Page 27
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\$ %^v' "ppifieRsitt^ K-< \~ .&*•«•&£&of^stteksr&^^ei^' ^ I fc - ; teft thin 1 siices trf bread, tofttitt-to&d with twill* ^,lngpfa, Bntflt b^th*sld<s 6i;tiie bre&iwitll mfelted . £ „ buttelr ahd .^reftiJI - the top r sMe\ with.ia'"^?elated ^tfitu&rd.; Pkce a stidclbn tibe WtistaM side'diagbn- ^V6llyrand .wrap the Bread around the sUck^ securing. I * -A •*" - -4 ^ -» > _ ir . * t_ A I >. ** i± * -i. ._ O M.^' ,, •—«-»! j BAa^^a i TT A *» u vt>*^^ ••*» *XV*V* M* WBA4V* V**^« kJWA^flX* t2W^«L*Jl, At IK - ,the corners with a toothpick', : Plade''oh a baking , s , sheet in ^75 degrfee,oyen until bread is toasted. Busy Nurse Aide finds time /or cooking contests Minneapolis Grandmother Wins 2 Awards in State Fair Cooking Competition When Mrs. Esther Meacham hands out tips on how to win cooking contests, granddaughter Judy gets it in writing! Just last year Mrs. Esther Meacham won two prize ribbons at the Minnesota State Fair. Since Mrs. Meacham is a- Nurse Aide, she spends a good deal of time at the hospital. But she still finds the time to make yeast-raised specialties for her grandchildren. Of course, Mrs. Meacham always uses Fleischmann's Active Dry Yeast. "It's the best there is,"' she says. "Rises so fast every time, and keeps for months." And what a wonderful new /.Lenten dish you can make with Fleischmanh's.ActiVe Dry Yeast. You just'add yeast to biscuit mix for real Italian pizza crust-then top" it with luscious tuna filling. You'll find the "Tuna Pizza" recipe on the back of every "Thrifty.three."-And of course, use Fleischniaim's Active Dry Yeast whenever you bake at home. It's fast and easy to use, and so convenient—keeps for months in your cupboard. , CONFIDENCE BRAND NAMES OINUINI AS LOW AS 1* SO. FT. Pure PolyethyUn* ShMtIng In Clear or Blodt uv.H.tnww m w«MH^u<uui. rot-proftf, add'pfoor; May* fltubto it 60* Wow. MtoU KHA »peCTfic.tlori.. Durable iliMpBuivr.-thf B«t Pol>»«hylen» money c.n buy. Made by W»ip Bra., ChlMjo 41. lU.-ISoneen.in Pb Mahrteanfm 2 C»SK 1.0021.. .. ..It AGouo.l.OOo).. 3« J4.ae. 32 t XO B. widHa SKA •SOS! TltlUliUWIIkH(uilKllN<>^ltlJl)l»IIIOl Hi MM ' Another Fine Product ol.Standard Brands Inc. ', .* easy does it Recipe on package SCALLOPED OYSTER CASSEROLE 14 teaspoon pepper : • 2 tablespoons chopped parsley Vi .cup oyster liquid V4 cup rich milk or cream 14 cup shredded wheat cereal 3 /4 cup coarse cracker crumbs V^ 1 cup melted butter , .< . 3 tablespoons lemon juice' 1 .pint oysters, drained Vi teaspoon salt Combine cracker crumbs with melted butter and lemon juice, tine bottom of baking dish with thin layer of crumb mixture, Cover with %, the oysters.. Season with salt and pepper and sprinkle with chopped parsley. Cover with % the oyster liquid and milk or cream. Repeat the process and "top with crumbled wheat, cereal around edge of baking dish. Bake at 400-degrees' for one hour. Makes 4 to 6 servings. "','•' " • •'„.•* COD WITH SARDINE DRESSING 2 packages (12 ounces each) quick- frozen cod fillets Vi teaspoon salt . , '/3 cup sardines, mashed , 2 tablespoons melted butter or oil from sardines 2 tablespoons chopped onion . 1 tablespoon chopped parsley • . Place frozen fillets in greased shallow baking dish. Combine remaining ingredients and spread over fish. Bake in hot oyeri' (400° F.) until done, about 40 minutes. Makes 6 servings.

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