The Algona Upper Des Moines from Algona, Iowa on March 13, 1956 · Page 70
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The Algona Upper Des Moines from Algona, Iowa · Page 70

Algona, Iowa
Issue Date:
Tuesday, March 13, 1956
Page 70
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OOPS! Get HMex inthepcturnqjck! Household tragedy? Lady, laugh it off! Just call on Hi-lex, the safe, sure, thrifty liquid bleach. Bleaches instantly . . . disinfects safely . . . deodorizes magically. Use gentle, effective Hi-lex for countless household tasks. It's the only bleach containing amazing ingredient "z"! ~lnstantly! ..Safely! ...Magically! Everybody knows that water is immediately absorbed by granulated sugar . . IOR TASTY ENTEN MENUS but powdered sugar coats each drop of water and takes much longer to absorb. Because Creamettes are made from only the granulated hearts of select wheat . . . not from wheat flour . . . Creamettes blend-in the juices and flavors of other foods with which they are prepared. Um-m-m-m! O «» CrawM*. €••»••> If54 // it weren't for brand names You'd have to be a home economist to choose the food you want Easter Comes Early This Year Elegant Puffs prove, a grand finale to your Easter dinner, These jnel»-ln,-your. mouth delicacies are filjed with a wonderful butterscotch filling, topped with a dob of whipped cream and given a few "bunny ears" of almond halves. : - ELEGANT PUFFS Puffi % cup butter 1 cup water 1 cup sifted all-purpose flour 4 eggs .Almond Butterscotch Filling % cup brown sugar (packed) 4 tablespoons cornstarch Vi teaspoon salt % cups milk 2 tablespoons butter 2 eggs " . 1 teaspoon vanilla 1 cup whipping cream ' < . % cup halved and slivered roasted almonds Puff*: Heat butter and water to boiling. Add flour all at once and stir over moderate heat until mixture forms a ball that follows spoon around pan, Remove from heat and cool slightly. Add eggs, one at a time, beating thoroughly after each. Drop by tablespoons onto lightly greased baking sheet, allowing 3 inches between each. Sake in hot oven (425 degrees F.) 20 minutes. Reduce heat to moderate (350 degrees F.) 15 minutes longer. Cool. Slit open and flu witti Almond Butterscotch Filling just before serving. Almond Buttertcotch Filling; Blend sugar, cornstarch and salt, A4d milk and butter and cook and stir until mixture boils thoroughly and is Quickened, Stir a little of mixture into well-beaten eggs, t^en combine Vith remajniriff butterscotch mixture, and cook and stir over very low heat 4 or 5 nunutes longer, until thickened, Remove from heat and blend in vanilla. Cool. Fold to whipped cream and almonds, reserving a few almonds, for tops of puffs. Makes 12 puffs,

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