The Algona Upper Des Moines from Algona, Iowa on April 4, 1967 · Page 30
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The Algona Upper Des Moines from Algona, Iowa · Page 30

Algona, Iowa
Issue Date:
Tuesday, April 4, 1967
Page 30
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by Betty Stern Farm & Home Food Consultant A pril Showers bring June weddings. What fun it is to plan a party for a dear friend glowing with love and thinking everyone is wonderful and especially you for your part in the planning of a party for her. Whether a luncheon or a dessert party, this is one time you can be your fanciest because you will be serving all women. Fresh flowers and pretty colors add much to the party effect. Choose your own combination below and with it take our congratulations to the bride-to-be. PETIT FOURS '/2 cup shortening 1 cup milk 1 teaspoon vanilla 4 egg whiles (Vi cup) 2 cups sifted flour 1 tablespoon baking powder 1 teaspoon salt '/2 cups sugar Sift together flour, baking powder, salt and sugar. Vdd shortening and milk. Beat 2 minutes at medium peed on electric mixer or 300 strokes by hand. Add 'anilla and egg whites. Beat 2 minutes or 300 strokes nore. Pour into greased paper-lined 9 x 14 x l'/2 inch >an. Bake in 350° oven for 30 minutes. Cool thor- mghly. Gut into diamonds, triangles, squares, rectan- ;les or circles. Frost with Butter Cream Frosting and iecorate with Decorative Icing. Butter Cream Frosting 'h cup margarine 3 to 4 tablespoons 3 cups sifted confec- cream tioners 3 sugar 1 teaspoon vanilla Cream margarine until soft and fluffy. Add sugar gradually, beating well. Add cream as needed, to nake a spreading consistency. Add vanilla. Decorative Icing 1 egg white J A teaspoon vanilla 'A teaspoon cream of 1'A to l'/2 cups sifted tartar confectioners' sugar 'A teaspoon salt Few drops food coloring To unbeaten egg white, add cream of tartar, salt, vanilla and Vt cup confectioners' sugar. Beat thoroughly. Gradually add 1 cup sugar, beating until mixture is stiff enough to hold its shape. Tint with food coloring. Shape with pastry tube. Makes about 27 bars, l'/ax3 inches. WALNUT CAKE WITH WHIPPED CREAM FROSTING 3 A cup milk 3 eggs separated 2 cups flour 1 cup chopped California walnuts 1 cup margarine VA cup sugar Pinch of salt ! /2 teaspoon vanilla 3 teaspoons baking powder Cream margarine. Stir in sugar and egg yolks. Mix flour, salt, nuts, and baking powder. Add to mixture alternately with the milk. Add vanilla. Fold in beaten egg whites last. Bake in tube pan for 45 minutes at 350°. Whipped Cream Frosting Vi pint heavy cream Vi teaspoon vanilla 2 tablespons sifted Maraschino cherries confectioners' sugar Whip cream, add sugar and vanilla and spread on cake. Arrange sliced, maraschino cherries into three outlined hearts on top of cake. CHICKEN SUPREME 6 tablespoons margarine 6 tablespoons flour 1 teaspoon salt '/a teaspoon pepper <l'/2 cups well seasoned chicken broth '/> cup cream '/2 cup milk 1 cup chicken broth 2 cups boiled rice 2 cups cooked chicken (diced) '& cup toasted slivered almonds 2 tablespoons minced pimiento 1 3-ounce can mushrooms (add juice also) 1 cup diced celery Buttered bread crumbs (% cup uncooked) Make a creamy chicken gravy by melting the 6 ! tablespoons margarine. To this add the flour, salt and i pepper. Cook over low heat until bubbling. Stir in 1 '/£ cups chicken broth and the '/a cup cream and V5 cup milk. Remove from heat and add cooked rice, diced chicken, 1 cup broth, almonds, pimiento, mushrooms, and diced celery. Place in a greased casserole and top with bread crumbs. Bake at 350° F. for 45 minutes. ; Serves 6-8. Size of casserole (2 quarts). SHOWER PARTY CAKE / recipe 7-minute frosting, tinted pale yellow Tiered layer cake Miniature marshmallows Regular marshmallows Fresh or artficial ferns Marshmallow Daisies Fill and frost cake layers; press miniature marshmallows around base of each tier. Arrange Marshmallow Daisies on top and sides of cake; decorate base and top tier with ferns. Marshmallow Daisies: Cut across flat side of a regular marshmallow to form daisy petals. Each marshmallow makes 4 petals. For each daisy, arrange 6 petals on waxed paper in flower design, slightly overlapping tips. Cut miniature marshmallows in half; press, cut side down, in center of each daisy. APPLE PIE FROM CANNED APPLES 1 recipe pastry 1 quart canned apples 2 teaspoons corn starch '/2 teaspoon grated lemon rind 2 tablespoons melted margarine '/2 to 1 teaspoon cinnamon Line a 9-inch pie pan with '/2 pastry rolled Va inch thick. Drain apples; reserve juice. Place apples in lined pie pan. Mix corn starch, lemon rind, margarine and cinnamon. Add juice, a small amount at a time and mix until smooth; pour over apples. Roll out remaining pastry for top crust. Make several slits in pastry to permit steam to escape. Place over apples; seal and flute edges. Bake in hot oven (450° F.) 40 minutes or until golden brown. Serve with cream, if desired. PEACH CAKE FROM FROZEN PEACHES 1 cup sifted flour l'/2 teaspoons baking powder 3 /4 teaspoon salt J /3 cup sugar 'A teaspoon nutmeg 'A cup milk 2 tablespoons melted shortening 1 egg, well-beaten 1 pint container frozen sliced peaches, thawed and drained Mix and sift dry ingredients. Combine milk, shortening and egg and add to dry ingredients mixing just enough to moisten. Spread in 9-inch greased pie pan. Arrange peach slices on top of dough! Bake in moderate oven (375°) for 30-35 minutes. Serve warm with fruit sauce. Makes 6 servings. PETIT FOURS WEDDING RING ROLLS WEDDING RING ROLLS 1 cake compressed yeast or 1 package granular yeast 2 tablespoons lukewarm water 3 tablespoons sugar 1 teaspoon salt '/2 cup milk, scalded egg 2 tablespoons melted shortening '/i teaspoon orange rind, grated 2'/2 cups flour (about) Soften yeast in lukewarm water for about 5 minutes. Add sugar and salt to scalded milk; cool to lukewarm. Beat in 1 cup flour, softened yeast and egg with rotary beater; add grated orange rind and beat again. Mix in rest of flour, blending well; let dough rest covered for about 5 minutes. Knead until smooth; place in greased bowl and let rise until doubled. Punch down and let dough rest again for about 5 minutes. Roll into rectangle about '/I inch thick; cut with floured doughnut cutter and place rolls on well greased baking sheet. Cover and let rise until light. Bake at 400° for about 15 minutes. Frost at once with mixture of Vz cup powdered sugar, l'/j tablespoons orange juice, and 1 teaspoon orange rind. Yield: 1 dozen large rolls or 2 dozen small rolls.

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