The Algona Upper Des Moines from Algona, Iowa on June 18, 1959 · Page 26
Get access to this page with a Free Trial

The Algona Upper Des Moines from Algona, Iowa · Page 26

Algona, Iowa
Issue Date:
Thursday, June 18, 1959
Page 26
Start Free Trial

WHAT ONE "INGREDIENT" DO YOU FIND IN EVERY BRAND THAT'S MADE A NAME FOR ITSELF V«,, though they may differ In their purpote, every brand that's made a name for itself contains • lhe-4om« Ingredient— satisfaction. Thai Is why advertisers in this newspaper are good names to know. They're proud of their brand; — 'cause they satisfy so. ^Motel-Like Convenience* ... in DOWNTOWN MINNEAPOLIS m* HOTEL or Francis Drake Free overnight parking; TV and Radio in all rooms. Air-conditioned. Write for free map of downtown Minneapolis. 10TH ST. AND FIFTH AVE. SOUTH MINNEAPOLIS 4. MINN. HOTEL TULLER ... featuring convenience, comfort, quality 1 A cosmopolitan atmosphere in home-like setting. In the center of all downtown activities. Newly decorated. Ultra modern, comfortable guest ! rooms . . . excellent food at moderate prices in our modern | coffee shop and cafeteria. II Radio and Television in room. Air Conditioned rooms in season. 800 ROOMS WITH BATH from' ?4 tss. ckarge. Free overnight fer rwahfered gieifi to iNft tor. FAMILY RATES No Charge for Children 12 and Under — Harry E. Paulsrn, General Manattr FACING GRAND CUCUS PARK DETROIT RECIPE ON CREAMETTES PACKAGE The most important thing about BAKING It's the balance of Ingredients In baking powder that governs Its leavening action. Only when theseare scientifically balanced can you be sure of uniform action In the mlrflng bowl plus that final rise to light and fluffy texture in the oven . . . That's the story of Clabber Girl's balanced double action. '"CuonulMd CLABBER GIRL EXCLUSIVELY known as the . Baking Powder with the .BALANCED • double action *> FRENCH LJCK- SHEPATON Remodeled, redecorated, renewed. New rooms added — guest rooms air-conditioned. • Two IB-hole golf courses (On* championthip) • Entertainment • World-famou* Mineral Waters and Baths ' • Poniet and Playground for tjldren • Indoor and Outdoor Swimming • Har Tru TennU Court* • Jkeet and Trap Shooting •Fin* RESORT AND CONVENTION fACHITIES,- ACCOMMODATING CROUPS 1000 TO W 47, FRENCH LICK/ INDIANA TW MID-Witrt FINMf ryk~ri for R«t«rveti«ni or Ulerolurc CONVINTION MSO*T HQTfl l^'J Write tp> WINCH UCK HOIll WITH All CONVIKTION MClllTlif .PHONE WELLINGTON 5-J3I1 STRAWBERRY CHIFFON PIE PASTRY: 1 cup sifted all-purpose flour '/z teaspoon salt 6 tbsp; shortening 2 tbsp. cold water SIFT —' flour and salt together into bowl. CUT IN half of shortening until mixture looks like meal; then remaining shortening until particles are the size of small peas. ADD water, mixing with fork. •SHAPE — --into firm ball with hands. ROLLOUT on lightly floured cloth-covered board. . PLACE _: pastry loosely in 9-inch pie pan and cut one inch larger than •pan. • FOLD _. _ edge under, moisten rim of pan, and flute a high edge. PRICK _ _ sides, and bottom of pastry with fork. BAKE —____, at 475 ° for 8-10 minutes. Cool. Tilling: 2 3 /4 1 cups sliced fresh strawberries cup sugar envelope (1 tbsp.) unflavored gelatin '/a cup hot water 1 tbsp. lemon juice 2 egg whites, beaten '/z cup heavy cream, whipped Vz cup cold water SLICE __'_ strawberries and crush slightly. Add sugar. SOFTEN ____ gelatin in cold water; dissolve in hot water. Cool. ADD lemon juice and strawberry mixture. Chill until partially set. FOLD ___ jn beaten egg whites and whipped cream. Pour into cooled baked pastry shell. ' " CHILL ——.until firm. SERVE —.__ garnished with strawberries, if desired. FRESH STRAWBERRY PIE *Vi_cup water • 1~ baked Pastry Shell % cup heavy cream, - .whipped \1 quart straw* berries. % cup sugar A 'tablespoons corn starch ' '/2 teaspoon salt Wash, drain and hull strawberries, cut in half. Combine sugar, corn starch and salt in top of double boiler. Gradually add water, mixing until smooth. Add one half of the strawberries, Place over boiling water and cook, stirring constantly, until mixture thickens (about 5 minutes). Cover and continue cooking 10 minutes, stirring occasionally. Remove from heat; cool, Fold in remaining strawberries, Pour into baked pie shell, Chill, Just before serving, top with whipped cream, sweetened to taste, * If berries are not juicy, use % cup water,

Get access to

  • The largest online newspaper archive
  • 11,800+ newspapers from the 1700s–2000s
  • Millions of additional pages added every month

Try it free