The Algona Upper Des Moines from Algona, Iowa on March 12, 1959 · Page 29
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The Algona Upper Des Moines from Algona, Iowa · Page 29

Algona, Iowa
Issue Date:
Thursday, March 12, 1959
Page 29
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ix^^ j^» jLiju-i*-*^-*" -,»-.-••— .V ^ ONLY STAINLESS S many other special benefits like these: AUTOMATIC LINT-EJECTOR Speed Queen's flotation rinse causes lint and dirt to float over side of tub and down drain. (Not pumped back into tub.) Final rinse .water is crystal clear. WASH WWEAR SWITCH Just flip the switch and your Speed Queen is all set for laundering wash- and-wear garments. .31*, SOAP SAVER All water, before entering tub, is aerated so that soaps or detergents are "dispersed" faster. This UIB|J«,a vu #«*•»*»*•« • "•"• reduces the amount of soap needed. RINSE CONDITIONER Softeners or other conditioners can be added automatically to the rinse water. Merely fill the dispenser at beginning of cycle. Handles powder or liquid. 5 YEAR TRANSMISSION This is Speed Queen's famous Arc-cuate transmission - industry's most trouble-free. Carries 5 year guarantee. HINGED TOP By merely removing 2 screws, top can be flipped forward as shown. All con-, trols are exposed for easy access. Not necessary to pull washer away from wall. Dryers have the same hinged-top feature, See your Speed Queen dealer or for literature write — SPEED QUEEN A Division of McGrnw-Edison Co* Ripon, Wisconsin 3 tablespoons shortening % cup diluted evaporated ' . ; • . slices" v ., ii' Melted butter ,< •' Brown sugar ; ,. . : . • - r . .'' /--v 'Cinnamon- ,- . > •, -. v~ ' Combine biscuit mix, sugar and shortening, Add the milk and stir, to moderately stiff dough, Roll out on floured - board into an oblong, about 9 x 18 inches, Cut into 3-inch squares. Drain, peaches thoroughly, Place 2 or 3 peach slices on each square. Brush with melted butter and sprinkle with brown sugar and cinnamon. Gather'the two opposite corners together and twist,lightly to hold in ' place. Place on lightly greased baking sheet. Bake in hot oven (425 degrees F.) for about 15 minutes or until nicely browned. Serve warm. Makes about IK dozen. . .',. ,„ SPICED HOT CHOCOLATE 6 servings tsp. cinnamon tsp. nutmeg .quart milk . cup whipping cream, beaten stiff 4 squares un- . n sweetened / ^ , chocolate 1 1 cup boiling 1 water 1 cup sugar % teaspoon salt Cut chocolate into small pieces and add to boiling water in a large saucepan.- Heat until the chocolate is melted. Stir in the sugar, salt, cinnamon, and nutmeg and stir until the sugar is dissolved and the mixture is hot. Slowly add the milk and mix well. Remove!rom the heat when the milk is hot and fold in % of the whipped cream. Pour into cups. or mugs and garnish with whipped cream puffs with an additional dash of nutmeg or cinnamon.. PRALINE QUICK-COOKIES Vfe cup finely chopped nuts . 24 graham crack- V4 cup (half stick) butter Vi cup brown sugar er» • -- Melt butter and sugar together over water. Add nuts. Wh§n well blended, spread mixture lightly on graham crackers, For an easy uniform method, hold cracker over double.boiler and use rubber or plastic spraper for spreading. Place closely to* gether on cooky sheet and bake 8 minutes in moderate 350 b oven. Cut iujo dozens of little cookies, . ".-

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