The Algona Upper Des Moines from Algona, Iowa on January 10, 1956 · Page 43
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The Algona Upper Des Moines from Algona, Iowa · Page 43

Algona, Iowa
Issue Date:
Tuesday, January 10, 1956
Page 43
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CooA Wins cooking contest* turn year in a row Governor Kohler Presents Award to Expert Milwaukee Cook Along with attending the State Fair last fall, Wisconsin's GovernorWalter Kohler had the pleasant task of-presenting a cooking award to Mrs. Eugene Birkholz. And this award was just one of 11 which Mrs. Birkholz won in the cooking competition there. 'The mother of twins and another child as well, Mrs. Birkholz still finds time to keep up her interest in cooking contests. Naturally she likes the convenience of Fleischmann's Active Dry Yeast. "It's so fast-rising," * she says. "And it keeps for " months on my shelf." Prize-winning cooks say it's more convenient to serve yeast- raised specialties when you have Fleischmann's Active Dry Yeast in your cupboard. And no wonder. This grand dry yeast keeps for months. And it's so easy to use—always rises fast. Fleischmann's is guaranteed fresher and faster rising or double your money back. When you bake at home use Fleischmann's Active Dry Yeast—the best you can buy. Get *• New The largest unooth round red tomatoes you ever •aw. up to 2 It*, each! Plants •row farter, bear heavier and longer. Send »tamp for pottage, we'll mall 10 Seed* rro«. Or, 70 Seeda postpaid for »i. B*rpttS»t4 Catalog alto WEE. w. Ann turnc co. SSI ftwfMe §Wf., CUirleti, tow. Cleveland Conveniently located in the heart of downtown Cleve- 'and—just minutes away from everything. 800 beautifully decorated, spacious rooms and suites— each with private bath and radio. Six outstanding restaurants and bars. Excellent facilities for Conventions and Special Events. tjjj^-to. Garage open 'round the *• -°^- .clock. CUMMW Hollen Cleveland"i Moil Interetting Hotel Superior Avenue and East Siith Street NOSJBMT •». JOVCB PHOTO CREDITS Bob Taylor; J. W. McManigal; A. W. Wettach; J. C. Allen & Son; O. V. Gordon. "Ben-Gay gave me a new lease on life- relief from pain!" Says Mrs. Louise Pin of Lynbrook, Long Island. "I had tried many other products before I discovered Ben-Gay", writes.Mrs. Pirz, "but they didn't give me the real relief I wanted from the pains in my shoulder and arm. To tell the truth, I felt as though I were only half alive. The pain bothered me that much! "What a difference with Ben-Gay! The pain eased up in no time. I wouldn't be without it!" Yes, there's nothing like BENGAY! Its world-famous scientific formula contains up to two and a • half times more of two famous pain-relieving agents than any of five other widely offered rub-ins. BEN-GAY's exclusive medication works two ways: First, it stimulates the blood supply to the painful area. Second, its pain-deadening action goes to work instantly to brine warm, soothing relief. If you suffer the distress of muscular or rheumatic pains see what welcome relief Ben-Gay can bring. Ben-Gay acts /a«( where you hurt 1 I HE peal of the door chime at our house around supper time, just when we've driven in after a long hard day in the city, sends joy pulsing through us because it heralds little Ronnie, the six- year old from next door, proudly clutching a basket of hot buns or some fresh rolls sent with the compliments of his mother who's just taken them from the oven. Suddenly our weariness melts away for the greatest compliment of any cook is to have her share her choicest rolls with you. Whether she makes them to serve at a dinner party or sends some to your home when you're moving or just out of the hospital, this gesture marks the tribute of a true cook. Of course there are rolls of all shapes and every description — that's what makes making them so much fun! It's fun top, making rolls with all sorts of fillings. The yeast dough for filled but- ter rolls is not tricky to make. In fact, it's hard to have a failure. While the dough is rising Tor the second time, you can whip up a spicy prune and apricot filling, or a streusel topping of brown sugar, flour, butter and nuts adds variety. There are many shapes the rolls can be formed into — many will come to your mind as you work with the dough: oblongs, circles, squares, braids, twists are just a few ideas. Dough used without filling can be shaped into bowknots, rosettes, fan-fans. Clothespin rolls fill the bill, if you're short on time, for in reality they're a variation of baking powder biscuits. Choose whatever you like to offer "with the compliments of the cook" . . . you'll probably be amazed to find it's a bit like casting bread upon the waters, for there'll be compliments aplenty coming back to the cook! each oblong about 17 inches, Brush wetted bi

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