The Algona Upper Des Moines from Algona, Iowa on March 13, 1956 · Page 71
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The Algona Upper Des Moines from Algona, Iowa · Page 71

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Location:
Algona, Iowa
Issue Date:
Tuesday, March 13, 1956
Page:
Page 71
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PEACH 'N PRUNE COMPOTE 1 (No. 2M>) can cling peach slices 2 cups cooked prunes 1 (No. 2) can pineapple chunks 2 tbs. frozen orange concentrate 1 papaya (optional) 2 sliced bananas Chill peaches, prunes, and pineapple thoroughly. Pit prunes. Drain fruits and place in cut glass dish. Stir orange concentrate into pineapple syrup (should be % cup syrup) and pour over fruits. To prepare papaya: cut in half; remove seeds and membrane with tip of teaspoon. Slice crosswise and peel. Add to fruit mixture along with bananas. Garnish with strawberries if desired. Makes 8 to 10 servings. AVOCADO SCRAMBLED EGGS 6 well-beaten eggs J /ii cup light cream % teaspoon salt V-i teaspoon Worcestershire sauce Dash pepper 1 cup (8-ounce can) mushrooms 1 avocado Diced pimiento Combine eggs, cream, seasonings and drained mushrooms in top of double boiler. Cook-over hot water until just set, stirring frequently. Cut avocado into halves and remove seed. Scoop out fruit in balls using French ball cutter or Vi teaspoon measure. Dice pimiento. Gently stir avocado balls and pimiento into eggs when they are almost set. HOT CROSS BUNS 2 -j cup milk 3 • cup sugar '4 teaspoons salt 6 tablespoons shortening ?;j cup warm, not hot, water (lukewarm for compressed yeast) 2 packages or cakes yeast, active dry or compressed 3 eggs, beaten 6 cups sifted flour ¥* teaspoon cinnamon 1 cup currants or chopped raisins Scald milk. Stir in sugar, salt and shortening. Measure water into mixing bowl (warm, not hot, water for active dry yeast; lukewarm water for compressed yeast). Sprinkle or crumble in yeast. Stir until dissolved. Add lukewarm milk mixture and eggs. Mix sifted flour with cinnamon and currants or raisins. Stir l ,£ of flour mixture into yeast mixture. Beat until smooth. Add and stir in remaining flour. Turn dough out on floured board. Knead 8 to 10 minutes or until dough is smooth and elastic and does not stick to hands or board. Place in a greased bowl and brush top with melted butter or shortening. Cover with a cloth. Let rise in a warm place, free from draft, until doubled in bulk, about 1 hour and 20 minutes. Punch down, pull sides info center, place on lightly floured board, Divide dough in half. Form each half into a roll about 10 inches long. Cut into 13 even pieces. Shape each piece into a smooth ball by tucking edges under with fingers. Place in greased 9-inch round cake pans — 13 buns each pan. Cut a cross in each bun with a sharp knife. Brush with melted butter or shortening Cover with a cloth. Let rise in a warm place, free from draft, until doubled in bulk. Bake at 425" F. (hot oven) 20 minutes. Fill cross in tops of buns with confectioners' sugar frosting. Makes 2 dozen (bakers' dozen, that is — 26). COFFEE PECAN SPRYCRUST >4 cup less 1 tablespoon Spry 1 teaspoon instant coffee dissolved in 3 tablespoons boiling water 1 teaspoon milk IV cups sifted all-purpose flour >4 tea.spoon salt 4 tablespoons chopped pecans Put Spry irt mixing bowl. Add hot dissolved coffee and i^ilk and whip with fork until all liquid is absorbed and a thick, smooth mixture is formed. Sift flour and salt tog-ether onto Spry whip and stir quickly into « dough. Pick up nnd work until smooth and blended; shape into « ffat round. Koll between two 12" squares of waxed paper into a circle '*" thick and about size of paper. Peel off top paper, sprinkle 2 tablespoons chopped pecans over pastry, leaving about a 1" border plain. Re-cover with paper and gently roll pecans into dough. Turn pastry and paper over and repeat process, rolling in remaining 2 tablespoons pecans. Peel off top paper, place pastry in 9" pie pan, pastry next to pan. Remove paper, fit pastry into pan, trim '%" beyond pan, turn back even with edge of pan. flute rim. Prick shell all over with fork. Bake in very hot oven (450' f. I 14-19 min. NTRODUCING THE FIRST NEW IDEA IN THE HISTORY OF PIECRUST! Simple but Sensational! SPRVCRU8T IS FLAVORED PIECRUST! Now for the first time you can make as many different piecrusts as there are flavors—chocolate, honey, mocha, coffee, pineapple, just to mention a few. Based on the famous Spry "Water-Whip" pastry method, Sprycrust is an entirely new and original kind of pastry. And it's amazingly simple to prepare. You whip in flavor-you roll in a texture. Important: Do not, under any circumstances, make substitutions for Spry. Ask any good cook you know. The real test of a shortening is piecrust. So if you have failures with piecrust, don't blame yourself. Blame the shortening . . . and switch to Spry. No other shortening you can buy can top Spry for \turv ortrninii poiri-i: And this power is uniformly distributed through every pound. Thanks to homogenizing, plus a patented process of protecting its purity, Spry has the "built-in" safety to guarantee perfect piecrust every time you bake. So don't take chances. Take Homogenized Spry and be sure! Spry Is Best for Pie and Everything Else You Bake or Fry! 31 Exciting New and Original Sprycrust and easy-to-make Pie Mate Filling Recipes FREE ! Send your name and address and one Spry label to: Sprycrust, Box 179, New York 46, New York. t !»»6 LttfiH BROS CO Aunl J«my if back on your /oca/ CBS Radio Italian. Litttn for moru Sprycrvtt I</«<M.

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