The Algona Upper Des Moines from Algona, Iowa on March 14, 1967 · Page 4
Get access to this page with a Free Trial

The Algona Upper Des Moines from Algona, Iowa · Page 4

Publication:
Location:
Algona, Iowa
Issue Date:
Tuesday, March 14, 1967
Page:
Page 4
Start Free Trial
Cancel

y versatility by Pam Howard N o other article of food offers more for the inventive genius of a creative cook (that's you) than the egg. In addition to its contribution to flavor and color, the egg when used in combination with other ingredients; clarifies soups and coffee; leavens cakes, omelets, meringues, and frostmgs; emulsifies sauces, ice creams, and mayonnaise; thickens soups, fillings, and custards; binds meat loaves, croquettes, and cookies; and is responsible for crisp brown crusts on fried foods. BAKED EGGS 3 tablespoons margarine I '/2 cups milk 3 tablespoons flour 1 '6 cups grated American cheese '/2 teaspoon salt V* teaspoon tabasco % teaspoon prepared mustard 6 or 12 eggs Melt margarine; blend in flour, salt and prepared mustard. Add milk and cook stirring constantly until mixture thickens and comes to a boil. Remove from heat; add grated cheese, stirring occasionally until cheese is melted. Stir in tabasco. Divide sauce into 6 individual baking dishes. Break 1 or 2 eggs into each dish. Bake in a moderate oven (350°F.) until eggs are set, about 12 minutes. Yield: 6 servings. MEAT CROQUETTES ] cup thick white, sauce 3 cups ground cooked meat (beef, veal, lamb, pork, or ham) 3 tablespoons minced parsley 1 tablespoon grated onion :i /4 teaspoon dry mustard 3 /4 teaspoon salt 2 eggs, slightly beaten 2 tablespoons water % cup cracker crumbs fat for frying Add meat, parsley, onion, mustard and salt to white sauce. Chill several hours or overnight. Shape mixture into 12 croquettes. Chill 30 minutes. Combine eggs and water. Dip croquettes into eggs and then roll in crumbs. Fry in hot deep fat at 365° for 2-3 minutes until golden brown. Thick White Sauce: '/< cup plus 2 tablespoons margarine '/i cup plus 2 tablespoons flour '/2 teaspoon salt 1 cup mill: In saucepan over low heat, melt margarine; add flour, salt; stir until blended, smooth. Slowly add milk, stirring constantly to avoid lumps. Cook, stirring, until smooth and thickened. Makes 1 cup. BAKED ALASKA NEOPOLITAN / quart Neapolitan ice cream I later oj sponge or angel food cake 6 egg whiles '/? cup sugar 3 cups miniature marshmallows Beat egg whites until foamy. Add sugar gradually, continuing to beat until very stiff. Fold in the miniature marshmallows. Place a quart of Neapolitan ice (Team on a layer of sponge or angel food cake. Completely cover the ice cream and _sides of cake with marshmallow meringue. Bake in a hot oven (-1:>0" ) for a few minutes until lightly browned. Serve immediately. WALNUT CRUNCH PIE / cup California walnuts, chopped I teaspoon vanilla 3 egg whites '/' teaspoon^ baking pnwder 1 cup sugar II honev graham crackers, crushed Beat egg whites with baking powder till almost stiff. Slo s 1 add sugar!'lirat till very stiff. Add vanilla. Fold crushed gral cracker.-, and nuts into egg whif mixtur.-. Spread into two K 8" pan;- or two ,"," pie pans h.-avily "re.ised with margarine. I al 350'' for 30 minute-. ,,r less. If glass pi.- pans an- used. l>ak 325° for 2") minutes. Cool well. Spread '/.• pint ..f whipped cr on pies. Chill in refrigerator about -I 1 /' hours. Serves 12. BAKED CUSTARD Topping: 3 tablespoons margarine, softened Vi cup apricot preserves Mix together and coat inside of mold. Custard: 5 eggs 7 tablespoons sugar 'A teaspoon salt 3'/3 cups milk, scalded l'/2 teaspoons vanilla In a large bowl beat eggs. Blend in sugar and salt. Stir in scalded mi'lk gradually. Add vanilla. Pour into prepared IA quart salad mold. Place mold in a pan of hot water. Bake in preheated 325° oven for 50-70 minutes. Baking time will depend in part upon the shape of the mold. A silver knife inserted in the custard off center will come out clean when it is done. Cool completely, about 2-3 hours) at room temperature. Custard may be placed in the refrigerator for a short time to speed up cooling process. When cool, loosen with knife around sides and invert on a serving plate. Topping Variation: Strawberry or raspberry preserves brightened up with a little red food coloring may be substituted for apricot preserves. SHRIMP DEVILED EGG ASPIC Dash of garlic salt 1 tablespoon dried onion soup 1 small can washed small shrimp 10 deviled egg halves Allow 2 tablespoons unftavored gelatin '/2 cup cold water 2 cups tomato juice 1 teaspoon salt 1 tablespoon confectioners' sugar Dissolve gelatin in cold water. Simmer together for 15 minutes the tomato juice, salt, sugar, garlic salt, dried onion soup. Cool. Stir gelatin into combined mixture. Add 1 small can washed small shrimp. Press 10 deviled egg halves into bottom of ring mold, yolk side down. Pour chilled tomato-shrimp aspic over eggs All™,to set. Umnold on lettuce leaf. BATTER-WAY HERB 'N' SPICE ROLLS '/2 cups sifted flour 2 tablespoons sugar Vi teaspoon salt Vi teaspoon powdered or crumbled leaf sage '/•• teaspoon caraway seeds '/4 teaspoon nutmeg •"'/< cup scalded milk or warm water 2 tablespoon soft shortening I egg, room temperature I package active dry yeast '/i cup warm water Measure first f> ingredients together. Blend. Scald milk. Pour into a bowl with shortening. Cool to lukewarm. Stir in the egg. Pour yeast on warm water. Let stand a few minutes. Stir and add to milk-mixture with half the dry ingredients. Beat until smooth about 50 strokes. Add the rest of the ingredients and beat >0 more strokes. Scrape down batter from sides of bowl. Cover. L-et rise in warm plan- about 30 minutes, or until doubled. Meanwhile grease 12 lari;.' or 1 <i me<lium-si/ed muffin cups. Stir down batter. Spoon into niiifliii cups, filling '/-• full. Let rise again until batter reaches top. of ( u|is 20 to 30 minutes. Ilaki- io|]s 1T> to 20 minutes at •!()()'. Cool slightly on rack be- i'orr serving. again Here are some egg facts to aid you in attaining excellent results with recipes on this page and with future endeavors. 1. For best buy select eggs according to use and comparative price. Grade A is best for table use, grades B and C are just as good as grade A for cooking. 2. Whites won't beat to full volume if a speck of yolk gets in. If this happens, use shell to remove all traces of yolk. 3. Egg whites beat up better if eggs are somewhat warm. Take eggs out of refrigerator several hours before using them. Or if you forget, soak them in warm water before using them. 4. When combining egg with "hot mixture," stir hot mixture off the stove very slowly into eggs before adding them to the rest of the hot mixture. Otherwise, flecks of egg may appear in mixture. 5. Refrigerate leftover yolks with water in a covered container. They may be held 2 to 3 days. Store leftover whites in a tightly covered jar in refrigerator. They may be held a week to 10 days.

What members have found on this page

Get access to Newspapers.com

  • The largest online newspaper archive
  • 11,200+ newspapers from the 1700s–2000s
  • Millions of additional pages added every month

Try it free