The Algona Upper Des Moines from Algona, Iowa on August 13, 1959 · Page 28
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The Algona Upper Des Moines from Algona, Iowa · Page 28

Algona, Iowa
Issue Date:
Thursday, August 13, 1959
Page 28
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RIPE OLIVE CRAB SANDWICH SPREAD 1 cup ripe olive* 3 sliced green onions 1 (6Vi-ounce) can crab ; meat ; M» cup mayonnaise 2 tablespoons drained pickle relish 1 teaspoon Worcestershire sauce 1 teaspoon salt 1 tablespoon prepared horseradish , Cut olives into large pieces. -Just before serving, mix all ingredients lightly. Make's 2 cups, No other laundry units give you so many worthwhile features • Stainless Steel Washer Tub Stainless Steel Dryer Drum 4-Way Lint and Grit Removal System • Automatic Rinse Conditioner Wash 'N' Wear Switch • Automatic Lid Lock during spin • Soap Saver (aerated water) • TWO Speed —TWO Cycle • Water Temperature Control • Partial Tub Fill • Suds-Saver (optional) designed and built for lowest cost family service ... See your Speed Queen dealer or write for literature. SPEED QUEEN A Division of McGraw-EdUon Co. Rlpon, Wl$con«!n QUEEN CHEESE STACK SANDWICHES Use three thin slices of buttered ice box rye bread for each sandwich. Start with .bread and alternate bread and the following combinations to make Stack Sandwiches: 1. Summer sausage slice,, slice of sharp cheddar cheese, tomato slice. 2. Slice-of liver sausage, slice of sharp cheddar cheese, slice of tomato. Top with ah olive or both an olive and a slice of hard cooked egg. DEVILED HAM AND SWISS ROLL-UPS 6 sandwiches 6 slices white or whole wheat thin sliced bread, buttered oz. can deviled ham 1 teaspoon prepared mustard 6 thick, long slices Swiss cheese Trim crusts from bread. Mix deviled ham and mustard and spread on bread. Place a slice of cheese on each piece -of bread and roll up. Chill. No jelly tastes like the kind you make yourself! Easy! Thrifty! No failures—and only one-minute boil with Certo or Sure-Jell! GREEN OLIVE AND SWISS CHEESE SPREAD (Makes about 2V4 cups filling) • 2 teaspoons prepared , mustard . V4 cup sliced pimiento- stuffed green olives Darned' fatt 2 cups grated Swiss cheese (about '/2 pound) Vi cup mayonnaise 2 tablespoons milk Combine all ingredients and mix' lightly but thoroughly. Chill. Garnish with additional olive slices, as desired. OLIVE LIVERWURST SPREAD (Makes about 114 cups) V4 cup sliced pimiento- stuffed green olives Vi cup mayonnaise Vi pound liverwurst, •> mashed 2 tablespoons chopped celery , 1 tablespoon finely chopped onion Combine all ingredients; mix well. Chill. Garnish with additional olive slices, as desired. Sure-Jell and Certo are brands of pectin . . . the fruit substance that causes jelling. The amount of pectin in fruits varies—so Sure-Jell or Certo takes the guesswork out of jam and jelly making. Recipes with package and bottle. Products of General Foods. Recipe: perfect homemadegrapcjclly.Crush Z l /i Ibs. ripe Concord grapes. Cover; simmer 10 min. with I'/i cups water. Place in jelly bag; squeeze out juice. Mix 5 cups juice with 1 box Sure-Jell in large saucepan. (Or use liquid Certo—recipe on bottle.) Bring to boil over high heat, stirring constantly. At once, stir in 7 cups sugar; bring to boil again. Boil hard 1 min. only, stirring constantly. This short boiling time gives you fresher flavor. And less juice boils away, so you get up to 50% higher yield! Remove from heat; skim off foam and pour into glasses. Paraffin at once. Yield: 12 medium glasses at the cost of mere pennies a glass! And you're sure of perfect results with all kinds of fruits when you use powdered Sure-Jell or liquid Certo!

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