The Algona Upper Des Moines from Algona, Iowa on June 6, 1967 · Page 6
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The Algona Upper Des Moines from Algona, Iowa · Page 6

Algona, Iowa
Issue Date:
Tuesday, June 6, 1967
Page 6
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Summertime is vacation time for adults as weli as children^ ^ ^ ^^ What a perfect time to gather relatives together fro*the •™« be|ow are in quantity S^SSSsESsssr-.- to Lifetime Stainless Steel Tub BY SUSAN MURPHY BAKED HAM WITH RAISIN SAUCE Since ham shrinks during cooking, about one-third desired. RAISIN SAUCE FOR HAMS ounces (2 cups) raisins, light or dark 'A cup cornstarch 1 tablespoon dry mustard 2 teaspoons salt >/t cup ham drippings 1 quart water 1 cup (packed) brown sugar 2 tablespoons vinegar 3 tablespoons lemon juice sugar • Rinse and drain raisins. Blend cornstarch, mustard Blend in vinegar and lemon juice. Serve hot GLAZED SWEET POTATOES (24 servings) toes, peeled, cooked, potatoes syrup and margarine in skillet 2 minutes. ponces. Cook over low heat, uncovered, , turning potatoes frequently to glaze. PERFECTION SALAD (FOR 25) Three 3-ounce packages 3 cups finely shredded cabbage 3 cups diced celery 6 pimientos, chopped fine 18 small sweet pickles, chopped fine lemon gelatin 3 cups hot water 6 tablespoons lemon juice 1 tablespoon salt Dissolve gelatin in hot water. Add lemon juice partially set, add remaining ingredients ai leMJl/UUlu ji*»* 2 teaspoons vanilla 2 teaspoons soda 2 cups buttermilk 5 cups sifted flour 8 egg whites pan. GERMAN'S CHOCOLATE CAKE (two 12x18 inch cakes) 2 packages sweet cook- 2 teaspoons salt ing chocolate 1 cup boiling water l'/2 cups shortening 3'A cups sugar 8 ess yolks, unbeaten ~ -*,& when lightly pressed. Cool before frosting. COCONUT-WALNUT FROSTING^ 2 cups evaporated milk 2 Californiawal- 1 cup margarine nuts, chopped Combine milk, sugar, egg .yolks nargarm nilla. Cook and stir over medium heat until about 12 minutes. Add coconut and walnuts. Beat until thick enough to spread. 3 33 -3 fab "H, 3

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