The Algona Upper Des Moines from Algona, Iowa on September 17, 1959 · Page 31
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The Algona Upper Des Moines from Algona, Iowa · Page 31

Algona, Iowa
Issue Date:
Thursday, September 17, 1959
Page 31
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4 cupsTrix cup butter 3 eggs, separated '/4 cup sugar cup whipping cream cup lemon juice 1 tbsp. grated lemon rind Measure cereal into paper bag; crush with rolling pin. Melt butter in saucepan; mix in crushed cereal. Line bottom and sides of 9" pie pan with a little over half the crumb mixture (about 1J« cups). Beat egg whites until frothy. Beat in sugar a little at a time, until stiff and glossy. Beat egg yolks until thick and lemon- colored. Fold into beaten egg whites. Beat together cream, lemon juice, and rind until stiff. Fold into egg mixture. Pour into crust. Sprinkle top with rest of crumb mixture. Freeze until firm, 3 to 4 hours. 114 cups milk 2 tablespoons all- purpose flour 1 cup sugar OLD FASHIONED STRAWBERRY ICE CREAM (Makes about 2 quarts) 14 teaspoon salt 2 eggs, well beaten 1 quart strawberries IVi cups heavy cream Scald 1 cup milk in top of double boiler. Combine remaining X cup milk and flour; blend. Add % cup sugar, flour mixture and salt to scalded milk. Cook over boiling water, stirring frequently, until thickened. Cover and cook 10 minutes. Gradually add a little of hot mixture to eggs, stirring constantly. Add to remaining hot mixture and cook, stirring frequently, 1 minute. Cool. Add remaining X cup sugar to strawberries and mash. Add strawberry mixture and cream to egg mixture; mix well. Pour strawberry-egg mixture into freezer can. Assemble parts of crank freezer according to manufacturer's directions. Pack crushed ice and rock salt in layers around freezer can using 6 parts of ice to 1 part of salt. Freeze until mixture begins to thicken (until difficult to turn a hand-turned crank or the motor begins to slow down with an electric freezer). Remove top and draw out dasher. Press ice cream into can. Cover, plugging opening in top. Drain off excess water and repack with ice and salt. Let stand for about 2 hours. BANANA CUSTARD DELIGHT 6 egg yolks % cup sugar Vt teaspoon salt 2 teaspoons all-purpose flour 2 cups scalded milk % cup sherry (optional). .1 teaspoon vanilla extract 1 package small vanilla wafers 6 ripe bananas ' ~ Vt cup whipping cream, whipped . Confectioners'sugar Prepare custard: Beat egg yolks, sugar, salt, and flour to blend thoroughly. Pour scalded milk into this mixture, stirrinff constantly. Set over simmering water in double boiler. (Water should not touch 4ipper~pan holding custard mixture.) Stir constantly until mixture <soats spoon Immediately cool (Cool by pouring custard into chilled : bpwl and place in refrigerator or set pan with custard into pan of r <»ia~water. -Immediate cooling of the custard .is important to pre- -_„_ ___«.is cool, blend in the vanilla and sherry flavoring. Into serving bowl, place a,layer of vanilla wafers,.a layer of biuma slices, and a layer, of custard. Repeat, with custard the final layer. Push extra wafers halfway into the custard around the inside edges of for an attractive scalloped effect Chul 12 to 24 hours.

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