The Algona Upper Des Moines from Algona, Iowa on June 12, 1956 · Page 22
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The Algona Upper Des Moines from Algona, Iowa · Page 22

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Location:
Algona, Iowa
Issue Date:
Tuesday, June 12, 1956
Page:
Page 22
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Page 22 article text (OCR)

Here's how to make the NEW SPRYCRUST with KNOX Sky-Hi Lemonade Chiffon Filling *< i' mm Step .One: Limui'i SPRYCRUST V4 cup IMS 1 tablespeen Spry 1 % tips sifted ill- 1 tablespeen biilini water purpese fleur 2 tablespeens frezen ctncintrated % teaspeen ult •temenade, ttiiwid to mm temperature 4 tablespaau chapped IteaspeMmilk Put Spry in mixing bowl. Add boiling water, thawed concentrated lemonade and milk and whip with fork until all liquid is absorbed and a thick, smooth mixture is formed. Sift flour and salt onto Spry-whip and stir into a dough. Pick up and work until smooth and blended; shape into a flat round. Roll between two 12 ' squares of waxed paper into a circle M' thick. Peel off top paper, sprinkle 2 tablespoons chopped coconut over pastry, leaving about a 1* border plain. Re-cover with paper and gently roll coconut into dough. Turn pastry and paper over and repeat process, rolling in remaining coconut. Peel off top paper, place pastry in 9 ' pie pan, pastry next to pan. Remove paper, fit pastry into pan, trim H' beyond pan, turn back even with edge of pan, flute rim. Prick shell all over with fork. Bake in very hot oven (450°F.) 10-14 min.' *P"U*> •• "•» •*• e*atnntioM tar Spry. Spry has the built-in safety and shortening power to guarantee perfect crust every time. So don't take chances. Take Homogenized Spry and be sure! Step Two: KNOX Sky-Hi Limnjdi Chiffon Fillin( 1 envelepe Knix Unflavered Gelatine Vz cup cild water V» teaspeen salt * UP, separated 1 can (6 ez.) frtztn canctntrated lemenade, thawid (Ins 2 table- spaans used in leman pastry) !4 cup sugar ft cup heavy cream, whipped 1 S" baked lenenade Sprycrust Pie Shell Chapped cecenut 6 fresh medium-sized strawberries Sprinkle gelatine on water in top of double boiler. Add salt and egg yolks; mix well. Place over boiling water and cook, stirring constantly, until mixture thickens slightly and gelatine dissolves (about 3 min.). Remove froin hot water; add thawed concentrated lemonade. Chill, stirring occasionally, until the mixture mounds slightly when dropped from a spoon. Beat egg whites, until stiff, but not dry. Add sugar gradually, beating well after each addition. Fold in gelatine mixture. Fold in whipped cream. Turn into baked Lemon Coconut Pie Shell. Chill in refrigerator until firm. To serve, garnish pie with a ring of coconut about %' from rim. Leave hulls on strawberries and make 3 lengthwise cuts, spreading to make fans. Place berries on filljng against coconut. It la KIWI, tin real unflavarad Gelatine that gives that real chiffon texttire and soaring height to this new conception of one of America's favorite desserts. Get acquainted with Knox Gel-Cookery soon.

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