The Algona Upper Des Moines from Algona, Iowa on June 12, 1956 · Page 21
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The Algona Upper Des Moines from Algona, Iowa · Page 21

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Location:
Algona, Iowa
Issue Date:
Tuesday, June 12, 1956
Page:
Page 21
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try these Flavor Fresh Clabber Girl Call these "Modern Grandmother" cookies because they combine the flavorful freshness of old time baking day with the refrigeration which modernizes the baking process... Crispy, tender and flavor fresh when baked with Clabber Girl. REFRIGERATOR DATE COOKIES Yield: About 4 dozen, 1H incnef diameter 1 cup tifted all- H cup butter or purpoie flour margarine H teatpoon Clabber H teaipoon grated Girl Baking Pouder lemon rind X teaipoon tall H teatpoon vanilla H cup ytUow corn meal extract 1 cup finely diced datei H cup tugar (7 ouncei) I tgg Sift tocether flour. Baking Powder, and aalt. Blend in corn meal and date*. Cream butter or margarine, lemon rind, vanilla, and augar until fluffy. Beat in eff. Blend in dry ingrediente. Form dough into 2 roll*, IK-inche* in diameter. Wrap rolla in foil or moiature-proof paper. Chill in refrigerator several hour* or overnight. Slice roll* into *i-inch cookie*. Place on ungraaaed baking aheeU. Bake in a 400* F. (hot) oven about 10 mlnutea or until cookie* are lightly I r, H't me fr**hiiifr«aJU**f in ye«r nenie-b«kaa) recipe Hie* •rake mlitii tad* better; ttay rreid l GIRU U new C«cJMrVeJy K«ewn •« me with Hi* toMaced D*uMe Actieii. HMIMAN 4 CO., TERRE HAUTE, IND. another Jean Porter Sweet Treat with C»<*H pure Cane Sugar TINY mAWMMY^TAMS - made to serve individually—save time in serving and make a fascinating ending to a luncheon or dinner! MAR I PASTIY using your favorite recipe or packaged mix. Roll out and cut into 6 circles big enough to fit-over outside of custard cup and extending I inch beyond edge of cup. Fit over bottom; fold extra rim of pastry under; flute edge. Place a second cup over pastry. Bake between the two cups until nicely browned. •IMOVI PASTRY IHIUS 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 C and II pure Cant Granulated Sugar* over 3 or 4 cups fresh strawberries. Mix gently until sugar is dissolved. Fill shells by spooning berries on top of cream filling. Chill. WHIN IIADV TO JltWI, puur 1 cup heavy cream into kotvl and ivliip until stiff. Carefully stir in 3 to -1 tablespoons CandH pure GincCranululcd Sugar* Put tarts on individual serving dishes; spoon big mounds of whipped cream on each. Serve immediately. "For trery home n*r, count on (.'»»«' II pure Cane Sugar. U*e it in alt your ami tee tthal a iliftcrencc {.'"••' II Mm«mb«r the brands you »•• adv«rtis«d in' this newspaper — and buy wh«r« you s«« them featured. I . u/" ', F you're picnicking an the patio or on the old wooden table in the backyard, spread dutJhXgay checkered cloth and add a fair { ^hurrfcane tantps, just to eVetyuM m the spirit. Then.brifig h th« food and lei everyone* girt into the fun oT cooking it regardless of ""*"" rJaftcfyard'barbecue, a a porch supper, farmer summer is the time for out* door eating fun! , * If you'rejooking forvsomething novel* grown-ups and children alike will "go" for^a Hobo Dinner in which a whole meal is cooked In an individual coffee can,— one can to a person, These din- Hen can be cooked in the backyarder in the oven* or taken to a" picnic area. Moreover they can be packed in advance and refrigerated until ready to cook. Into the coffee can goes seasoned 'ground beef made into a man-sized burger, then this is covered with fresh vegetables and quartered potatoes. The lid is put on and they're cooked over barbecue coals or in the oven for about an hour. Pork chops can be, used in place of beef. * Of course/everyone loves a barbecue whether it's chicken, steak, or hamburger. But even more, popular are kabobs which prove perfect for barbecue fun because imagination and appetite offer the only limitations on skewer combinations. Seasoned ground beef balls are formed around small chunks of sharp cheese; each ball is then wrapped 1 ' s \« V * r ^M^T.^p with ft tafcslfce these on skewers with small ofiMHis\ Of ofiloii mato vfadjget, * The k* grilled from 16 to 13 the vegetables with butter, When the camping why not gather up, the theJiMftf p>>^' ^ just aren't I lazily while the clouds roll 1 fi,h make up their mlndi: ' 1 '** fish, this camp-tire along for it's Jargef Wlien company'i ,_, In order, this is the tirn% , to want to add your old hurri^helanlps for atmosphere as 'yoft.igli^ 1 ^* 1 ^** 1 * r checkered-'cloth and set;"foM dishes. VVhneri/J»arel>drip^bmi«i with a wonderful smelling^Wri Wrbe- ' cue sotee, a lazy .^an^^^^-*--^^ makes perfect nibbling, the patio on a balmy afi the'shade of the old apple' serve c >«M>f *lvfcft5- susan is a a novel container for a novel container tot Uvefopjietizer diftl ; .1 By the time these are ; consumed the bar- >'^' becued ribs Will be \n&$% Thei * ? M shadows lengthen, a molded; dilsert; sibly a,creamy prune wi strawberry sauce or a straivb p/e will act as a !*"*—'*--*-' A .- ^ RIBS WITH RAISIN BARBECUE SAUCE £ cup chopped onion' 4 cup chopped celery 3 cup chopped green sweet pepper 1 minced clove garlic 2 tablespoons oil or drippings 1 (8-ounce) can tomato sauce cup water cup light or dark raisin? teaspoon chili powder Dash salt Cook onion, celery, green pepper and garlic slowly in oil until transparent. Add ( remaining ingredients and simmer 15 to 20 minutes. Serve net. with spareribs, meat balls, etc. Makes about 2 cups sauce. . % cup ripe olives 2 chicken bouillon cubes 2 tablespoons hot water 1 (8-ounce) package cream cheese 1 teaspoon grated onion 1 teaspoon Worcestershire sauce Cut olives into small pieces. Dissolve bouillon cubes in hot water. Soften cheese and blend in bouillon mixture, onion and Worcestershire sauce. Stir in olives. Makes about 1 '/2 cups.

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