The Algona Upper Des Moines from Algona, Iowa on June 12, 1956 · Page 23
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The Algona Upper Des Moines from Algona, Iowa · Page 23

Algona, Iowa
Issue Date:
Tuesday, June 12, 1956
Page 23
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In Economy ... hi Dependability will please yeu mest! Model A18 AUTOMATIC WASHER This new multi-cycle Speed Queen automatic wti new itandordt In getting dirty work clothei extra clean. Bowl-thaped tub U lifetime Stainlesi Steel — pgitator it polished aluminum — transmiiiion it guaranteed for 5 yean, ll'i America'i moil dependable automatic wather. Model 91 WRINGER WASHER Here it topi in quality, down to the latt nut and bolt. And topi in wathability, down to the dirtieit overall! or work- ihirti you'll ever want to waihl Here it the fineit wringer waiher you can bring into your home. It hat Speed Queen't famout bowl- thaped Stainlett Steel Tub which caniet a written lifetime quarantee. The Timer tlopt machine automatically for each load. There it no liner, more dependable wringer watherl See your local Speed Queen dealer for a free demonstration. air AUTOMATIC WASHIi * MYH for Jireratvr*, writ* tfie SPIED QUEEN CORP., Ripon, Wi*. *>i *tlmr ; STRAWBERRY SPONGE CAKE 1 1 V* cup shredded coconut, toasted cup candy-coated puffed wheat cup honey 2 tablespoons sugar V'l teaspoon salt 1 tablespoon butter Va cup sugar 1*2 cups strawberries, crushed 1 package strawberry-flavored gelatin 1 cup hot water 3 egg yolks, slightly beaten 3 egg whites ',4 teaspoon salt To make the crust, place coconut and cereal in a greased bowl and set aside. Combine honey, sugar, arid l /-t teaspoon salt in a small saucepan. Bring to a boil over medium heat, stirring to dissolve sugar. Continue boiling until small amount of syrup forms a firm ball in cold water (or to a temperature of 246° F.), Add butter. Pour syrup over coconut and cereal in bowl, stirring lightly to coat. Press mixture on bottom and sides of well-greased 9-inch pie pan. Chill. To make the filling, sprinkle 4 tablespoons of the sugar over berries and let stand 10 minutes. Dissolve gelatin in hot water. Drain *.'i cup juice from berries, add to egg yolks, and cook in double boiler until thickened, stirring constantly. Remove from heat and add gelatin, stirring constantly. Chill until slightly, thickened. Then fold in strawberries. Beat egg whites and salt until foamy throughout. Then add remaining 4 tablespoons sugar gradually, beating with rotary, egg beater until mixture will stand in soft peaks. Fold lightly into gelatin mixture. Turn into cereal crust and chill until firm. Garnish with fresh strawberries and mint leaves, if desired.

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