The Algona Upper Des Moines from Algona, Iowa on July 14, 1955 · Page 25
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The Algona Upper Des Moines from Algona, Iowa · Page 25

Algona, Iowa
Issue Date:
Thursday, July 14, 1955
Page 25
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OOP£! Get Hi-k* in the picture quick! Mishaps happen! Luckily, there's a sure, quick cure. Just reach for Hi-lex Liquid Bleach . . . the wonderful product that deodorizes and disinfects as it bleaches! Dilute according to directions . . . swish . . . odors disappear . . . stubborn spots and stains quickly vanish. Always ask for Hi-lex . . . with magical ingredient "X". •lttCHI$...//wte/»//y / DISIMFICTS S«Wy DEODORIZES ...Magically! "Kit meat 1-2-3 SALAD Cook Creamettos as directed on the package. Drain. Chill in cold water. Mix with 4 tablespoons mayonnaise and • i can Spam (cubed). Chill. Serve on lettuce leaves and top with one tablespoon mayonnaise and remaining Spam, cut into thin strips. Serves 4-6.SUGGESTION: Your favorite salad dressing may be- substituted in place of the mayonnaise. ©THE CHEAMETTt COMPANY 1935 So much better tasting! Desserts made with KNOX GELATINE and flavored with your favorite fresh fruit at grocers in 4 envelope and 32 envelope packages—Recipes in every package you want to serve one cool dish that will really wow the dub girls? Then summer's the lime to do it when you literally mold your meals. Almost any portion of a meal becomes sensational in molded form: soup, salad, main dish, dessert! An easy dish for the summer hostess is a molded salad made from cold cuts. Simply heat 2 cups of tomato juice and pour over 1 package of lime gelatin. Cut up one cup summer sausage or bologna, add ,'•• cup finely cut celery. Stir into gelatin mixture and add .'•; teaspoon Worcestershire sauce and N teaspoon Tabasco. Pour into molds and chill until firm. This can be made in a large jellied ring, or for a small group make individual molds and serve on crisp lettuce. Nothing can compete with Easy Tomato Aspic for variety — here one can fill the ring with Shrimp Salad, Cottage Cheese. Kgg Salad, Tuna Salad. Chicken Salad. Mixed Greens Salad or Cole Slaw. To make your salads especially eye- appealing do try individual designs BY MARY SCOTT with favorite fruits and vegetables. You can come up with a novel cooler siilad by mint; lemon flavored gelatin, canned crushed pineapple, cottage cheese and green pepper strips. Chiffon pies, famed for their light wispy texture prove star dessert attraction. A fresh Peach Chiffon r l'ie with its delicate flavor is just what you want for a fitting climax to a company meal. Or you can mold desserts in three layer ribbon effect. Gelatin acts as binding and .stiffening agent in most molded dishes, of although chicken or meat stock is used in chicken and meat molds, and certain salads and desserts rely upon whipped cream for consistency. Whips can be prepared by beating gelatin mixture as soon as it starts to conceal or bv folding in whipped cream at this point. No matter how hot it is in summer, entertaining can be fun if you serve cool refreshing dishes you've molded for such festive occasions. Though the mainstay of this gelatin dish is chopped ham there are many olher surprises combined to tempt the appetite in this HAM MOUSSE, HAM MOUSSE 1 Vi; quart mold Serves 8-10 2 tablespoons gelatin 1 1 cup cold water 1 cup boiling water 2 teaspoons prepared mustard \'z teaspoon salt Dash cayenne pepper 4 cups chopped cooked ham 2 tablespoons minced onion '-.• cup chopped pickle '•i cup chopped celery '-.• cup chopped pimento • i cup mayonnaise '•'; cup cold water '' cup nonfat dry milk solids Soak gelatin in cold water for 5 minutes, dissolve in boiling water Let ' ° for several hours until firm. Unmolct on a plate and garnish as i desired EPICUREAN SAUCE \'-> cup ice water '.a cup nonfat dry milk solids 2 tablespoons lemon juice 2 teaspoons sugar la cup mayonnaise 1 tablespoon dry mustard i cup horseradish '•j teaspoon salt 1 1 teaspoon white pepper owl of mixer, add nonfat dry milk and beat mousse. Also good on boiled ham'" ° 8IVW1> ChU1 wcl1 and scrvc On ham

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