The Algona Upper Des Moines from Algona, Iowa on April 16, 1959 · Page 27
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The Algona Upper Des Moines from Algona, Iowa · Page 27

Publication:
Location:
Algona, Iowa
Issue Date:
Thursday, April 16, 1959
Page:
Page 27
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BRAISED LAMB IN ONION SAUCE 2 'pounds lamb neek % cup floor r teaspoon salt ,% teaspoon popper 2 tablespoons butter. ' .Triaa--some bfr fat- from- lamb'? and cut jneatin 1-indi pieces.' / Coat;lamb pieces with flour'/,.; seasoned with'salt and pep-, per.,'-Melt' butter in heavy skillet andjbrown meat Whip . .^California Dip with- rotary beater; ,add remaining ingredients. ,Pour sauce over lamb; cover, and simmer IK to IK hours or until tender. Makes •5-6 servings. ' California Dip: .T- Combine 1 pint sour cream' and 1 package Onion Soup Mix just as it comes from the package. For one cup of mix use Jt pint sour cream and 3 tablespoons (Jf package) well-blended mix. BECAUSE . . . Ounce for ounce, Clabber,Girl costs, less tHan other leading brandsl BECAUSE... Clabber Girl is exclusively known as the baking powder with the balanced double action... balanced for uniformity in both mixing bowl and oven. ICIABBER! BALANCED Double Action Means . BETTER Baking CLABBER GIRL BAKI-Np? POWDER V cup California Dip % teaspoon caraway seeds, . crushed (optional) cups water iUTt TOftti Heat oven to. 350° (moderate). Grease and flour two 9* and one 8" round layer pans* Us'e your own favorite 4 egg' recipe for a Yellow Cake. Pour » batter into.. 8" layer pan, bake as directed. Divide rest of batter between 9" layer . pans, Cover, batter with me^ ringue -(recipe below). Sprinkle % cup slivered blanched almonds over meringue, then a mixture of 1 tbsp. sugar and X tsp, cinnamon. Bake about 30 minutes, or until toothpick stuck into .center comes out , clean. Cool. Put cooled layers together, meringue side up, with Custard Cream Filling (recipe below) between. 6 16 8 servings. - Meringue: Beat until frothy 4 egg whites and JS tsp. cream .of tartar. Beat in gradually 1 cup sugar. Beat until stiff and glossy. Custard Cream Filling Vi cup sugar ,'/4 cup enriched flour 14 top. salt l'/4 cups milk 1 egg or 2 egg yolks, slightly beaten 1V& tbsp. butter 1 tsp. vanilla V* tsp. almond extract, if desired Mix sugar, flour, and salt in saucepan. Stir in milk. Cool over low heat, stirring until it boils. Boil 1 minute. Remove from heat. Slowly stir half of the hot mixture into egg. Blend into hot mixture in saucepan. Bring to-boil. Stir in rest of ingredients. Chill. NESTLE'S CHOCOLATE QUICKIE CLUSTERS! Semi-Sweet Chocolate Morsels for luscious flavor-for satiny texture. AncUfor'the full 6 ounces you n^eed for every recipe cupful! NESTLE'S CHOCOLATE QUICKIE CLUSTERS! Combine and melt over hot (not boiling) water one 6 oz. pkg. or Vt 12 oz. Jumbo pkg. (1 c.) NESTLES SEMI-SWEET CHOCOLATE MORSELS; 3 tb». light corn syrup: 1 tbs. water. Remove from heat, Add 1 c. of any one of the following! mixed preserved fruit, diced* flaked coconut! rai'stnsi datesi cut up whole peanuts; chopped cashews; or salted nuts. Drop by half teaspoonfuls on waxed paper, Chill till firm, Yieldi approx, 2 to 2Vz dozen. Copyright 1999! ine nesiie

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