The Algona Upper Des Moines from Algona, Iowa on March 13, 1956 · Page 68
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The Algona Upper Des Moines from Algona, Iowa · Page 68

Algona, Iowa
Issue Date:
Tuesday, March 13, 1956
Page 68
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Easter Comes Early This Year 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 this 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 Hot 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 I can sour red cherries _ 2 tbsp. cornstarch £ cup sugar X tsp. cinnamon Vi. lemon Drain juice from cherries into a saucepan; combine sugar, cornstarch and cinnamon atid 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 fling 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 another Jean Porter Toll House® are America's favorite cookies. And only Nestle's® Semi-Sweet Chocolate makes them the authentic old-time way. Richer flavored Nestle'* Morsels always turn out richer, more delicious cookies. And those big, solid morsels stay whole in baking—so every bite is double-good I Easy recip* on every bag. Buy 'em, try 'em-tonight I Nestle'* Morsel* - so good you'll oat them hy the handful! Kith Sweet Treat pure Cane Sugar TOU'll FIND thai Cam! H Cane Brown Sugars add u'audfrful flavor to litest recipes-Try ihcm, MOWN »UOA«-CINNAMON CIICll*. Cut bread in circles (use doughnut cutter), finish with melted butter and sprinkle with a mixture of 1 cup C and H pure Cane Golden or Dark Brown Sugar* and I tip. cinnamon. Toast in hot oven or under broiler. MMCV VAM-OIANOI CUPS. Slice off tops of 6 oranges; scoop out sections and notch rim. To 2 cups cooked mashed yams add % cup C and H pure Cane Dark Brown Sugar*, !£ cup butter, } £ cup orange juice, '{> Up. cinnamon, '/i Isp. allspice, dash of nutmeg, .'<! cup each raisins and pecans; mix well. Fill orange cups. Hake at 375° about 30 min. Top with miniature marslnnaUows; bake until browned. OOLDIN CIA1ID NAM. Mix 1 cup C and 11 pure Cant Dark Brown or Golden Brown Sugar* with 2 tbsp. Hour. Spread a thick layer over a fat-scored hot baked ham. Stud with whole cloves. Finish baking ill 375° to 400° oven, basting occasionally until a glaic is formed. Garnish. Scive hot or cold. * for rrirv home ute, count an C**Jll pure Cane Sugar. I'ttr it in oil your cooking and tte u-hut a tiijfvrvnce C**dll maket!

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