The Algona Upper Des Moines from Algona, Iowa on March 13, 1956 · Page 23
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The Algona Upper Des Moines from Algona, Iowa · Page 23

Algona, Iowa
Issue Date:
Tuesday, March 13, 1956
Page 23
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CASTER comes early this year and with it comes a bevy of excitement for life is made up of ebb and flow which forms a rhythm, and it is only natural that the weeks of solemnity and quiet that mark the Lenten season should be followed by a period of happiness and gaiety. Easter itself brings various opportunities to serve food fixed in colorful fashion — at a leisurely brunch which is an occasion in itself following an early sunrise service ... at the traditional mid-day Easter dinner-... or at Sunday night supper which is but the beginning of Springtime gaiety and entertainment. Easter morning is-the time for extra special treats. Start off with a well chilled Fruit Compote featuring plump prunes and golden cling peach slices, a few strawberries and a sprig or so of mint added for decorative touch. To tin's starter, add Avocado Scrambled Eggs and Brown'n Serve Sausages which make perfect teammates if kept hot at the table in chafing dishes. (Soft green avocado balls and bright red pimiento bits give the eggs their Easter bonnets!) Rather than toast or muffins, a delicious coffee cake or Hat Cross Buns will make a happy ending to your breakfast or brunch, as the case may be. Ham is customary for dinner of course, but garnish the ham simply for Easter festivity. If you like to serve a sauce with the ham instead of the usual raisin sauce you might like a special red cherry sauce which is perfect for a festive dinner: Red Cherry Sauce for Ham 1 can sour red cherries 2 tbsp. comstarch 5» cup sugar /i tsp. cinnamon }• lemon Drain juice from cherries into a saucepan; combine sugar, com- starch and cinnamon and add to juice. Cook until thickened, stirring constantly. Add cherries and thinly sliced lemon. Simmer for 15 minutes, remove lemon and serve hot. Sweet Potato Cups prove a simple way of adding an additional colorful touch to your dinner and make a perfect accompaniment to ham. The mashed sweet potatoes are heaped into orange shells, topped with marshmallows, then heated until the marshmallows are a golden brown. Or they can be put in a baking dish. Hard-boiled eggs and Easter go hand-in-hand, so for a salad why not make an Easter Egg Ring in which slices of hard-cooked eggs, ripe olive wedges, celery and grated carrot can be combined in a lemon flavored ring mold? For such an elegant dinner you need an elegant dessert . . . certainly nothing could make a more perfect finale for your Easter dinner than Elegant Puffs, a de luxe version of cream puffs filled with Almond Butterscotch Filling. Truly, a melt-in-your-mouth delicacy! And when it's over, your guests will all murmur contentedly: "When you come to the end of a perfect day . .." America's Sweetheart Toll House* are America's favorite cookies. And only Nesne's® Semi-Sweet Chocolate makes them the authentic old-time way. Richer flavored Nesne's Morsels always turn out richer, more delicious cookies. And those big, solid morsels stay whole in baking—so every bite is double-good! Easy recipe on every bag. Buy 'em, try 'em—tonight! Nestie's Morsels- so good you'll eat them by the handful! another Jean Porter Sweet Treat with C**<ill pure Cane Sugar YOU'LL FIND that CandH Cane Brown Sugars add avaJftful flavor to iliac recipcs.Try them. MOWN SUGAR-CINNAMON CIRCLES. Cut bread in circles (use doughnut cutter). Brush with melted butter and sprinkle with a mixture of I cup C and H pure Cane Golden or Dirk Brown Sugar* and 1 Up. cinnamon. Toast in hot oven or under broiler. SPICY YAM-ORANGE CUPS. Slice off tops of 6 oranges; scoop out sections and notch riin. To 2 cups cooked mashed yams add % cup C and H pure Cane Dark Brown Sugar*, Jj' cup butter, J £ cup orange juice,.' j> tsp. cinnamon, ?i tsp. allspice, dash of nutmeg, Jj cup each raisins and pecans: mix wclL Fill orange cujis. Bake at 375° about 30 mini Top with miniature marshmallows; bake until browned. GOLDEN GLAZED HAM. Mix 1 cup C and H pure Cane Dark Brown or Golden Brown Sugar* with 2 tbsp. flour. Spread a thick layer over a (at-scored hot baked ham. Stud with whole cloves. Finish baking in 375° to 400° oven, basting occasionally until a glaze is formed. Garnish. Serve hot or cold. * Forerrryhome u*t.countonC*-JlI purr Cane Supar. l.'«» it in all your cooking and *ee vital a diffrrvncr C«»J/I make*!

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