The Algona Upper Des Moines from Algona, Iowa on April 10, 1956 · Page 60
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The Algona Upper Des Moines from Algona, Iowa · Page 60

Algona, Iowa
Issue Date:
Tuesday, April 10, 1956
Page 60
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SALAD 1| 1 pkg, lemon flavored - "l\cup hot water Sir cup cold water J \ ,»' ,>% cup mayonnaise VA 7,f \4™S««w temottjuic* egg/diced ! onion '.,.. gelatin in hot % witer/ Mix in told water, l&^BS* 111 ^ lemon juice, ttlt iiftd pepper. Pour into U.V ,«"tf .4"" ill freezing unit 15 to ninutes, or until- Arm t 1 inch from edge but in center. Turn into and whip. With rptar* hi re- j; pour ..— Chill in -----•—-.^. until firm (about 80 minute*). Un- mold onto « bed of chicory; •*••*-*'•* with cucumber, and serve. ? ^ , i).** another Jean Porlrr Sweet Treat * vitli ('.""ill pure Cane Sugar TOU'U UNO that Cantlll Cant Brown Sugars add wonderful flavor to these rccipes.Try them. MOWN SUGAR.CINNAMON CIIC1IS. Cut hrcacl in circles (use doughnut cutler). Brush with melted butler and sprinkle with u mixture of 1 cu|> C ami 11 pure Cmir Golden or Dark Brown Sugar* and I tsp. cinnamon. Toast in hot oven or under hroiler. SPICT YAM'OIANOI CUM. Slice off lops of () oranges; »coop out sections and notch rim. To 2 cups cooked mashed yams add -;i cup Cam! 11 pure Cant Dark Hrown Sugar*, J;'cup liullcr, ' : i cup orange juice,,' •< Isp. ciiuiamon, ^4 tsp. allspice, dash of nutmeg, )^ cup each raisins and pecans; mix well. Fill orange cups. Bake at .)75° alxml JO mill. Top with miniature marshmallows; hake until brmvned. GOIDIN GIAZID HAM. Mi\ 1 cup C and II pure ('aiie Dark Blown or (iolden Broun Sugar* widi '2 ll)*p. lluiir. Spread a thick layer over a fat-scored hot baked ham. Stud with whole clo\es. Finish baking in .'!75° to 400° oven, basting occasionally until a glaze is formed. Garnish. Serve hot or cold. * For erf ry hinnr me,count on C<""lll pure Cime Sugar. I tc if in nil your cooking and tec what a tliflcrvncv t'ofill niukt't! INDIVIDUAL SOUFFLE SALADS 1 cup cooked prunes 1 grapefruit 1 package lime-flavored gelatin 1 cup hot water *fz cup cold water 2 tablespoons grapefruit juice Vt teaspoon salt Vfe cup mayonnaise Cut prunes from pits into large pieces. Pare and section grapefruit, and dice sections. Dissolve gelatin in hot water. Stir in cold water, grapefruit juice and salt. Add mayonnaise and beat until smooth with rotary beater. Turn into refrigerator tray and place in freezing compartment 10 to 15 minutes without changing temperature control, until mixture is set 1 inch in from edge but soft in center. Beat with rotary beater until light and fluffy. Fold in chopped prunes and grapefruit. Turn into individual molds and chill until firm. Unmold on salad greens to serve. Top each serving with a whole cooked prune, if desired. Makes 7 (6-ounce) molds. You can always add a lift to your menu with Souffle Salad. Vegetables, fruit or seafood can be used as the base, depending upon your whim. Individual salads, unmolded on a pretty glass plate centered with a bowl of creamy cottage cheese, make a picture in themselves. S America's Sweetheart Toll House® are America's favorite cookies. And only Nestle's® Semi-Sweet Chocolate makes them the authentic old-time way. Richer flavored Nestle's 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 recipe on every bag. Buy 'em, try 'em—tonight! N«stl«'s Morsels- so good you'll oat them by th« handful!

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