The Algona Upper Des Moines from Algona, Iowa on April 16, 1959 · Page 24
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The Algona Upper Des Moines from Algona, Iowa · Page 24

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Location:
Algona, Iowa
Issue Date:
Thursday, April 16, 1959
Page:
Page 24
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Y SUSAN LOWE <,, 1 ?''„•",,' i,i,• , *. -specal^^ .,„ ,_ r ,-.,--„ ,~ ''bi;tX)lUjctmg''teas and • /teapots fforhf4r-ayayplaces"arid planning foods to serve ,.-" with Aemrl,, My ,teapots-have come from Bavaria, Germany, •'England,* our own: country and the Orient And V as might bV, expected, I'm a connoisseur of rare teas — teajivith'a j muscat flavor and dry bouquet gathered in the L , gardens^bf the Himalaya mountains .... tea with jasmine Robin Hood's GIVES YOU Try mouth-watering Orange Twirls— golden-crusted rolls topped'with luscious Orange glaze. Light, tender, delicately flavored —and better because they're made with Robin Hood Flour! All your baking will taste better, be more successful, if you use Robin Hood. .That's because Robin Hood is unusually rich ,-in protein. Bread, cakes, pies, rolls, are lighter, .more tender, and keep their \ freshness-longer. V •• You see, Robin Hood is made 1 from a , variety of specially selected high quality protein wheats. ,Take advantage of its higher protein richness to give your family.better baking, and better nutri- ,tion,~tool Get Robin Hood at your grocer's today!. Look for Robin Hood Home- maJiers'CUtb (tamps in every' bag of Robin Hood Flour. Save up to 60% on famous name brand merchandise. Try Rita Martin's ROBIN HOOD Orange "TWirls Vi cup warm (not hot) water 2 pkg. active dry yeast (if cake yeast (2) it used, water should be lukewarm) % cup lukewarm milk V» cup sugar SOAK yeast in Vz cup warm (not hot) water 5 minutes. _ COMBINE . . milk with sugar and salt. Stir to dissolve. ^ BEAT IN ... shortening, eggs, orange juice and rind, 1 cup flour - and yeast mixture with rotary beater until smooth. ADD<'.'..... remaining flour until,dough leaves side!.of howl. ',',' Turn out onto, 'lightly'floured board. KNEAD,.,. . . until dough becomes smooth and elastic and no longer ' sticky (5 minutes). Divide dough in 2 equal parts. ROIL ..... each portion into oblong 6 x 10-inches, Spread with' , soft butter. Cut into stops %-inch wide. Twist strips. HOLD ..... one end of the twisted strip on greased baking sheet and wind around and around. Tuck end under. COVER .... let rise in warm place (80-85°) until double (3040 min.). BAKE ..... at 400° for 12-15 minutes. - , : '. , /BRUSH .... with gla^e of 2'cups sifted powdered sugar, 3 tbsp. orange juice and 2 tap. grated orange rind over tops while warm. YIELD .. .. 2% dozen Orange Twirls. Htybt I**/* fttetoft #ttf KM fctttt &%/ lead bdk& Inddhesia, fritit tf fajp'ot tea than a better e;rf;"' ^' ^^ " limiting its use., Certainly itfs" ••iftn ^ |dWi|(fjae'ihe family with a new coffee cake f'reM:tose lit- with a ,i mid-morning cup of coffee, but^Jtte^J^ke'is also just me thing to serve witft a gl^V^f |ft^a|^lo^n for lunch; "it's Wonderful shared Wi^'a^glifa|^^^ti:aftemoon f "spot bf teaffr it's even jierfect with* a l cup/of Wlrm milk for that bedtimelsnack, £?•/,_ -; > '\ ^t^j,--J.v,;:-?, '\ t ;' • -'/' .There'are^ many-interestthgi vereions^ol "the x coffee - cake; : bc%,qf! J the quick fcread; yarieryiand^JthOse made . with yeast. Cinnamon Etiiterintik Coffee Cake, sprinkled -wim nuts is.one of the quick b^rea4'l>Tp^vG u ^'^ into rectangular pieces 'and it's "equally, welcome as a -snack or as dessetf with a dish of .apple sauoeisf other, fruit. Another, spicy-flavored coffee cake withXmouth-watering topping that lends zest and sparkle to that mid-morning snack is Cranljei^yCpffee t Ca^.^Of'^wsepyou can always take any favorite coffee cake of your own and dress 'it up with a special topping such % as si.Bfazil N«* Coffee ^CakeTopping. f • ,. ', V ' : "" '•'" ' '*''*'* ,'\' '' Fruits are used frequently with the coffee cake made with yeast; for example, there's a delicious one utilizing brown sugar, shredded 'coconut and > prneapjile' tidbits in what is known as, Coconut;Pineapple Coffee Cake. Another colorful' Peach Coffee Cake uses bright red maraschino cherries to offset the peach slices^": Perhaps one of the ( most interesting of all is known as,TPanettone". and, rich .with raisins, citron, lemon and orange peel is baked in a tube pan. < «/ , • ••— . •* j i , , • ^ If you're a connoisseur of Coffee Cakes, serve them with coffee, serve them with milk, serve them with tea! 1 tsp. salt. Vi cup shortening 2 % cup orange filce , 2 tbsp.-grated orange rind 5 cups sifted ROBIN HOOD, Ail-Purpose Flour » She comes from a /amily oj excellent cooks State Fair Official Presents Ribbon to Prize-Winning Cook from Detroit Along with her cooking award, Mrs. Matthew, Yarnevich wins congratulations from a fair official—Mr. C. J. Wasting, She won her ribbon—and the congratulations-at last'fall's Michigan State Fair. , ' ** , Mrs. Yarnevich believes she. inherited her cooking skill from her Pennsylvania Dutch mother. And she must have inherited some wonderful recipes, too. Of course, when any recipe calls for yeast, Mrs. Yarnevich usesFleischmann's. "it's so fast- rising," she says. "And this handy Dry Yeast keeps for ^months," ; „" , And now the country's top Dry Yeasf a brand-new way. They add it to biscuit mix and make hotcakes so light and tender they truly melt in your mouth! you can stir up the batter in."two shakes" and spoon It right on the griddle. Look for the Heavenly Hotcakes recipe in your favorite April magazines . . . and look for Fleischmann's Active Dry Yeast at your grocer's. It'stays fresh for months right in your cupboard—so be sur,e to get a good supply. " .,,, And now the country's top tez^&r^' COOks wse Fleischmann's Active , Aw^r FIM Product of Stmidtr'd f««dl li». •-*-,.." '• I • " ' ' x

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