The Algona Upper Des Moines from Algona, Iowa on December 14, 1961 · Page 14
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The Algona Upper Des Moines from Algona, Iowa · Page 14

Algona, Iowa
Issue Date:
Thursday, December 14, 1961
Page 14
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cup cup , teojpooiu «& r v t *» cup tonrm, not Jtot teeter- «•«.». . or compressed raffle. cap chapped candied ctooB -.;>"•, e»p'-««aior-n»fi«, " 14 cap dtopped, Matched ' ' *wiuV sugar"and sanV Measure^ wafer m& a; -_*'_*' . t» Jl—jJ* - ^* ^-J^ — &* _ _»Xlfr-4f.An *•* - - if_ * £' *etfj» , ' v . ^^r •** * iH«T^fc*, ..— , 'i--'^>'&i-^&j r^VraiT^-^ yeast; luKewarm water, for .compieasedly * ~* ' Sprinkle or crumble in Stir fn lukewann ; and aboirt naff smooth. Blend in glaceed fruit, • -- »* ^ V; r Skrftfen yea^liifwater&ScaH milk;; ^ .salt; and' shortening and cool-, to lukewarm; Add 2 ; ; :cups flour and mix.welL Add softened yeast and s '- V eggs and beat well. Stir in cardainorDVdtron, raisuis f ^laneLalmonds.^ Add "enough"'more flour to make a .Jtsoft dough!: Turn out on h'ghtly floured board or v ;j pastry doth and knead .until smooth 'and satiny. Place in a greased bowl. Cover and let rise in warm ) ' I place until doubled {about 2 hours). When light, „ punch down and divide into 2-equaI portions. Let * ,; rest 10 minutesl Shape each portion into loaf and -" ; , place in greased bread pans. , Let rise until doubled : : . \7 (about 1 nonrand 15 minutes). Bake'rn moderately r^hotoveh <-400°F.<) 10 minutes. Reduce heat to mod- Derate (350°F.) and bake about 45 minutes longer. ^ ********** • •• ^>^«^^««^», «•* &•• •^%*^»*i"* » » !• •"» •.. Tr1<» • rmluTjli fa J^-V 1 *if J "r^ J| Jfc ~»' J- •» • ~ " *•««• H *" 1 *" 'V^'V- •"•"T »• 1, ^^ peeL Add remaining hour to> maltet a-sc 1 Tnr» out oo a h'gn% floured boardl^ancl It ;smooth and: elastic, .Place it-'greaserlll^teEf top with shortenine. Cover-let rise ma warm r 11 "- V * -- ~ •» fm-f ** * .-^•»'"«- j*^ 11 i **„ <•£«'^yt-^* nee arora drat^. aoout 1 ooor aadrtaBro "tT-i---^ "until doubled in bulE^PuncE dc^^ Turn onf'on lightly floured boairt Knead about In^mte..^ 1 -, into a round loaf. Phce ua greased larger'deep "Cover; let rise ia a warm place;'&ee fifom »., about I BOUT until doubledmbuIL BrusbwuSi yolk imxed with water:-. Bate at *~" "* You're a Sweetheart, because... YOU MAKE THE BEST CHOCOLATE CAKE IN TOWN It's real chocolate flavor... through and through, rich, satisfying. What does it? Nestle's* Semi-Sweet Chocolate Morsels —the true, deep-flavored chocolate. Who does it? You. Easily. And then just sit back and let the praise roll in. Nestle's Makes The Very Best Chocolate Conftth 1 1961. Tl« Nntrf Company. Inc. Gala Cake aiw uultBiuiilH. Puui iutu 3 g 8T or 9-layer pans. Bate at 375* F. 25 to 3D min. Cool. CHOCOLATE CREAM FROSHNB Itbs. water (Vitc.)Nestle's IMtc. heavy cnarn Semi-Sweet Chocolate Morsel* Vb tsp. Nescafe 2tbs.honey Vfc tsp. salt Preheat oven to 375* F. 1 6-oz. pkg. (1 c.) Nestlfi's Hie. sugar Semi-Sweet Chocolate Morsels % c. son butter or % c. water margarine 2V> c. sifted flour 1 tsp. vanilla I tsp. baking soda 3 eggs % tsp. salt l c. buttermilk Combine over low heat semi-sweet; honey and; water. Coot Beat heavy cream, Nescafe, salt till thick. Fold in semi-sweet mixture till well blended; Chill approx. 20 min. Fill an*frost cooled layers. Chill before serving. Blend over low heat semi-sweet and water. Sin together flour, baking soda, salt-set aside. Blend sugar, butter, vanilla. Beat in eggs separately. Blendinsemi-sweeLStlrin alternately im- IWft esu or a. I I H ; st

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