The Algona Upper Des Moines from Algona, Iowa on April 10, 1956 · Page 55
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The Algona Upper Des Moines from Algona, Iowa · Page 55

Algona, Iowa
Issue Date:
Tuesday, April 10, 1956
Page 55
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BIT MAJtr SCOTT appetizers and extras PICTURED for your Springtime entertaining is a round of party food: appetizers that tease rather than appease . , , saucy sandwiches in shapes that are varied with fillings exotic . . . salads that become glamorous when fashioned into rosettes, ribbon loaf, or molded souffles . . . exciting entrees that prove tantalizing, yet satisfying . . . dramatic desserts that impart a touch of the elegant. An appetizer cheese tray or a ripe olive party tray is just the thing to get the party off to the right start. An innovation might be to make some Baby Pizza Appetizers, using baking powder biscuit dough, rolled oh, so very thin, and cut into two-inch rounds. Over this spread sausage and grated sharp Cheddar cheese, season, and sprinkle with salad oil. Bake in a hot oven 10 to 12 minutes, top with sliced olives. Petite sandwiches cut in various shapes and sizes with colorful fillings add to a festive party picture. For Ribbon Samlwiclies alternate slices of whole wheat with white bread, spreading with a filling and cutting through. Unusual butter spreads such as Creole Butter, Liccrwnrst Butter, Sardine Butter and Minced Ham Butter add to" sandwich interest also. Exciting entrees become conversation pieces: Creamed Shrimp Shortcake, for example, or Popovers literally bursting with Creamed Chicken or Savory Ham Filling. For a late evening party, a buffet would be in order. Supper Party Turkey would do beautifully for this and could be served from a chafing dish. You'll want a dramatic dessert to impart an elegant touch to your affair. Suppose you chodse Pctits Fours, that heavenly French pastry. Can't you just hear your guests rave. when they find you've made them yourself? Neapolitan Seven Layer Ice Cream Cake will make almost as great a sensation. Or if you want something a bit simpler (and the secret of many smart hostesses is to serve desserts which are really simple though they look elegant and complicated) a Chocolate Party Cake has a real party touch offered by the frosting with chocolate for the sides and scrolls, with a delicate mint green on top. Pictured for your party are foods which, assure vour career as a hostess! A ripe olive party tray is just the thing to get the meal off to the right start. RIPE OLIVE PARTY TRAY Whole chilled shrimp Salami cornucopias Crackers Ripe olives Bacon strips Unpceled avocado sections Wrap whole olives with strips of bacon cut in suitable lengths, and fasten with a pick. Arrange in broiler .pan and broil under medium heat until bacon is crisp. Drain on unglazed paper. Serve hot on picks. Arrange on appetizer tray with avocado sections, shrimp, salami and crisp crackers. LITTLE SNOWDROPS Drop or two mint extract cups sifted confectioners' sugar 2 cups roasted un- blanched almonds \<z cup granulated sugar Pinch cream of tartar \i cup hot water ',2 teaspoon vanilla extract Combine granulated sugar, cream of tartar and hot water in small saucepan. Cook over low heat until sugar dissolves. Continue cooking to 226 degrees F. or to a thin syrup. Cool to lukewarm. Stir in flavorings and confectioners' sugar. Hold almonds one at a time by pointed end and dip rounded end into sugar mixture. Place on waxed paper to dry. Makes about 1 '4 pounds. SAVE THESE RECIPES! u » Mocha Pecan SPRVCRUST Yt cup less 1 tablespoon Spry 2 teaspoons Nestles Ever Ready® Instant Cocoa . 1 teaspoon Nescafi 3 tablespoons boiling water 1 teaspoon milk IVi cups sifted all-purpose flour Vi teaspoon salt 4 tablespoons chopped pecans \ Put Spry In mixing bowl. Dissolve KverReady and foescatt In boiling water and pour over Spry. Add milk and whip with fofk until all liquid is absorbed and a thick, ttmooth mixture . is formed. Sift flour and salt onto Spry-whip and stir Into a douKh. Pick up and work until smooth ; shape Into a flat round. Koll between two 12" squares of waxed paper into a circle Vt" thick. /' Peel off top paper, sprinkle 2 tablespoons chopped pecans over pastry, leaving a 1" border plain. He-cover with paperand roll pecans Into dough. Turn pastry over and repeat, rolling in remaining pecans. Peel off top paper, place pastry in 9" pie pan. pastry next to pan. Remove paper, IU pastry Into pan, trim Vi" beyond pan, turn back even will, pan, flute rim. Prick shell all 'over with fork. Bake In very hot oven (4BO'F.) 12-16 nlin. ; ». Nescafe" Mocha Chiffon Filling 1V4 cups milk 3 egg yolks 2 tablespoons sugar ) envelope unflavored gelatine 1 tablespoon Nescafe Vi teaspoon V2 6-oz. package Wi cup) Nestle's® Semi-Sweet Chocolate Morsels 3 egg whites 1 teaspoon vanilla Vi cup sugar 2 tablespoons Nestle's Semi-Sweet Chocolate Morsels IVt teaspoons Spry Beat together milk and egg yolks in top of double boiler. Mix 2 tablespoons sugar, gelatine, Nescafe^ and salt. Add to mifk mixture. Cook over lioilittu water 6 minutes, stirring constantly. Remove from hot water. Stir in H cup semi-sweet morsels till melted (mixture will be fpeckled). Chill, stirring occasionally, tlir mixture mounds •lightly when dropped from spoon. lieat egg whlte» with vanilla till stiff, but not dry. Beat in sugar gradually till stiff and glossy. Fold gently into semi-sweet mixture. Pour in baked Sprycruat Melt and stir semi-sweet morsels with Spry over hot (not boiling) water. Drixile In fiie stream back and forth across top of Ailing. With knife, cut through top of Riling in opposite direction. Chill in refrigerator till Arm. Tbiu an KitrtN TMtii k Mt Mil utatititiMs.

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