The Algona Upper Des Moines from Algona, Iowa on May 15, 1956 · Page 65
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The Algona Upper Des Moines from Algona, Iowa · Page 65

Publication:
Location:
Algona, Iowa
Issue Date:
Tuesday, May 15, 1956
Page:
Page 65
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Cottage cheese is by no means a product of recent years for old English manuscripts mention it as "sawer ehes" and it has also been known as "smierkase" but it plays a double role in this molded Apricot Salad which may be served in the traditional salad spot or used as a light dessert. COTTAGE CHEESE APRICOT SALAD 8 servings 1 package lemon gelatin 1 cup boiling water 1 cup apricot juice 1 12 oz. carton creamed cottage cheese Dissolve gelatin in boiling water. Chill until of a jelly-like consistency, cream, walnuts, cherries and apricots, mold and chill until set. Garnish with 1 % qt. mold 1 cup whipping cream, whipped f /i cup coarsely chopped walnuts Vfc cup maraschino cherries, / quartered 1 cup sliced canned apricots Add apricot juice and mix well. Fold in cottage cheese, whipped Pour into a lightly oiled \Vz quart apricot slices if desired. Designed for June, this Whipped Cream Torte is lavishly heaped with whipped cream and topped with chopped nu»s and strawberries. WHIPPED CREAM TORTE 8-10 Servings 300° preheated oven, 45 min. 2 8" layer cake pans 4 egg whites Ms cup sugar 4 egg yolks l k teaspoon vanilla 1 *& tablespoons grated lemon rind 1 tablespoon lemon juice >/4 cup flour 1 teaspoon baking powder Vz cup farina 1 Ms cups whipping cream Beat egg whites until stiff. Gradually add sugar and continue to beat Beat egg yolks until thick and lemon colored. Add vanilla lemon ju?ce and lemoVrind. Add beaten egg yolks., flour, bakmg• P°wder and farina to eee whites folding in gently. Pour into 2 round 8 layer caKe nans which haVe been grealed, lined with waxed paper, and generously buttered over the paper Be sure to butter the sides of the pans well Bake in a Dreheated 300° oven for 45 minutes. Remove from pans immediately Son cake racks. When cool, whip cream and sweeten to taste, between the two layers and on top of the cake. Top with chop- and strawberries if desired. Cut in wedges to serve. VEL CLEANS MILKING EQUIPMENT C/eoner.. • Foster •.. Coder/ I LIKE VCL FOR CUANIN0 MILKING EQUIPMENT BECAUSE ITiS PURE WHITE AND 100% NON-ALKALINE THE&ElSNOMlLKSTONE •NO HARD BRUSHING WITH VEL! HIGH-QUALITY MILK CLIAN IQUIPMINT Only clean milking, equipment will deliver Grade-A milk — give you higher profits. 100% non-alkaline Vel doss an excellent cleaning job, no matter how hard the water. Vel is not a soap — contains none of the harsh alkalis found in washday detergents. Vel is a neutral detergent recommended by leading agricultural schools and milk sanitarians. Calglto-MMMraCe. MI6MCR GRADING SHOWS OUR MILK ) QUALITY'S IMPACTED SINCE WE / SWITCHED TO VEL. MY HANDS HAVE lMPROVED,TOO!TWEREis HANDS WITH ALKALINE V FOR MILKING EQUIPMENT OR DISHWASHING " VEL'S HAND -HEAT TEST "shows NO DETERGENT BURN " to hands with VEL Dip hands in water. Then put a tabtopoortful of any leading waihday detergent in ene hand - put a tabletpeenful ef VEl in the ether. Feel the heat with any leading washday detergent, indicating alkalis and harsh chemicals that cause "detergent burn", Feel NO heat with Vel because Vel contains no alkalis or harsh chemicals. There's no "detergent burn" to hands with Vel. VEL MAKES DISHES SHINE WITHOUT WASHING OR WIPING! Just soak and nnse...if a bit of food clings, a touch of Ihe dichclohSgofeitoff!

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