The Algona Upper Des Moines from Algona, Iowa on May 15, 1956 · Page 68
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The Algona Upper Des Moines from Algona, Iowa · Page 68

Algona, Iowa
Issue Date:
Tuesday, May 15, 1956
Page 68
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desserts just seem to call for company. Take Almond Jetty ftott for ex* ample. There's a trick in making a sue* cessful jelly roll as you know only too well, but once you've mastered it, you're in a class of your own. It must be baked in a thin layer on well-greased paper; turned out after baking on to a towel sprinkled with confectioners' sugar. The paper must be pulled off quickly; the edges trimmed so it will roll Without breaking; the cake rolled up in the towel for a few minutes, then unrolled and spread with strawberry jam. Then it must be rolled firmly again and only now is it ready for its topping of Almond Crentn Cheese Frosting. Stick slivers of almonds in the frosting and you've a triumph few can equal! Sweet Treat , Or take a butter flavored layer of cake topped with a fluffy meringue and chopped nuts — that's Blitz Kucken. After the first bite your friends Will wonder what this delicious combination is. The bottom layer is made just as you would mix a cake. The flavor can be plain or varied with lemon or almond extract (I prefer almond myself). This batter is spread in a rectangular pan and the meringue spread on top of it. The last touch is chopped nuts, sprinkled on top of the meringue. After which it is baked in a moderate oven for about 40 minutes. And it tastes even more delicious than it sounds! With culinary triumphs such as these, it goes without saying that your desserts most certainly call for company! with Cmd TINT STtAWMMY TARTS - made to serve individually— save time in serving and make a fascinating ending to a luncheon or dinner! MARI PASTIV using your favorite recipe or packaged mix. Roll out and cut into 6 circles l)ig enough to fit over outside of custard cup ~and eslcnding-1-inch beronrf edgrnf cwpH over bottom; fold extra rim of pastry under; (lute edge. Place a second cup over pastry. Bake between the two cups until nicely browned. ••" •"•'•^•^•••wBi *•*•• ^--v» +s, , ^i ap •IMOVI PAtTIV SHIILS from between custard cups; cool. Make a basic vanilla cream filling; or use a packaged vanilla pudding; fill tart shells about a third full. Pour 1 cup Cand II pure Cane Granulated Sugar* over 3 or A cups fresh strawberries. Mix gently until sugar is dissolved. FilUhells by spooning berries on top of cream filling. Chill. WHIN HIAOY TO SliVI, pour 1 cup heavy cream into bowl and whip until still'. Carefully stir in 3 to 4 tablespoons Cand II pure Cane Granulated Sugar* Put tarts cm individual serving dishes; spoon big mounds of whipped cream on each. Serve immediately. 'Fur every home use, caunl an C.a^l II pure Cane Sugar. Ute it iu all your clinking .UK/ «<•« ir/i«( a difference C.v*<lII mnkei! IndUnapolic cook m mother of four Indiana Governor Attends Stale Fair and Presents Top Cooking Award That ribbon Governor Craig is presenting to Mrs. Paul Goben is no ordinary prize . . . it's a grand champion award! Mrs. Goben won it —and 5 other awards aa well —all in the Indiana State Fair'a. cooking competition last fall Mrs. Goben's hobby of collecting cook books certainly ties in well with her other hobby- collecting cooking awards. Mrs. Goben has won nearly 50 of these, and a good sum of money besides. Naturally she cooks with Fleischmann's Active Dry Yeast. "It's so easy to keep handy," she •ays. "This dry yeast is always ready to use, and easy to use." Why do -prize - winning cooks use Fleischmann's Active Dry Yeast? (Out of more than 9000 surveyed, over 90 per cent prefer Fleischmann's)! Here are the reasons: Fleischmann's is the speediest yeast ever—always rises fast. And Fleischmann's is easy to use, easy to keep handy. It stays fresh for months! With Fleischmann's Dry Yeast right in your cupboard, you'll find it's easier to serve yeast-raised specialties. When you bake at home, use Fleischmann's Active Dry Yeast—it's the best. FRESH STRAWBERRY PIE 6 cups whole fresh strawberries 1 9" pastry shell (baked) Water 4 tablespoons cornstarch Dash of salt 1 tablespoon butter 1 cup sugar 2 tablespoons lemon juice Whipped Cream Arrange 4 cups of strawberries in pastry shell. Cut some of the berries in half if necessary to fill spaces. Crush remaining berries; heat to simmering and cook gently 2 or 3 minutes. Strain through a fine strainer or cheesecloth. Be sure to extract all of the juice. To this juice add enough water to make 1% cups. In a sauce pan mix cornstarch and the 1 V* cups liquid. Bring to a boil, stirring constantly until thick and clear. Remove from heat and add butter, sugar, lemon juice and salt. Cool; then pour over berries in pastry shell. Chill until firm. 'Top with whipped cream. ALMOND JELLY ROLL eggs cup sugar teaspoon vanilla cup sifted cake flour teaspoon baking powder Vt teaspoon salt. Strawberry preserves Almond Cream Cheese Frosting Slivered almonds Beat the egg yolks until thick and lemon colored; continue beating, gradually adding YA cup of the sugar, and the vanilla. Beat the egg whites until almost stiff; add the remaining Vi cup of sugar gradually and beat until very stiff. Fold the egg yolks into the whites, blending well. Sift the flour with the baking powder and salt and fold gently into the egg mixture. Pour into a 15V4 x 10% x 1-inch jellyroll pan lined with well greased paper. Bake in a moderate oven, 375°, about 12 minutes or until the cake springs back when touched. Turn out onto a towel sprinkled with confectioners' sugar, pull off the paper quickly, and cut thin strips from the edges of the cake so that it will roll without breaking. Roll the cake in the towel and let stand a few minutes. Unroll and spread with strawberry preserves. Roll up firmly and spread with Almond Cream Cheese Frosting. Stick slivers of almonds into the frosting. Almond Cream Cheete Froiting \<z teaspoon almond extract 1 3-oz. pkg. Cream Cheese 1 tablespoon milk 2 ^ cups sifted confectioners' sugar Blend the cream cheese and milk. Add the sugar gradually, blending it in well. Add almond extract and mix.

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