The Algona Upper Des Moines from Algona, Iowa on October 16, 1956 · Page 26
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The Algona Upper Des Moines from Algona, Iowa · Page 26

Algona, Iowa
Issue Date:
Tuesday, October 16, 1956
Page 26
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A New Continuing Premium Program for Robin Hood Flour Users on Famous Brand Name Merchandise Now, in every bag of Robin Hood Flour you'll find Robin Hood Homemakers' Club stamps that will bring you wonderful articles for your home and family at discounts up to 50 % ! Illustrated are some of the more than 150 items offered — nationally advertised merchandise with such famous names as Westinghouse, Proctor, Argus, Cory, Dprmeyer! You can order without long waiting, without saving quantities of stamps. In fact, many items require no more stamps than the number packed in just one bag of Robin Hood Flour. So do all your baking with Robin Hood Flour and join the Robin Hood Homemakers' Club. Full particulars, together with stamps, are in every Robin Hood bag. For a short time, at your grocer's, you'll also find a Robin Hood Homemakers' Club catalog packed with each bag. Or you can get one by writing to Robin Hood Homemakers' Club, New Prague, Minnesota. Robin Hood FLOUR . One ffovr -for /W ybe/r Some folks have a passion for perfume — others for paintings — .many women go in for fantastic hats — but when it comes to men, well, men have a passion for pies! "This being the case, it behooves the little woman to be able to offer an entire repertoire of pies and pastry. Not but what it's a task she relishes With all the fascinating new ideas that have recently been developed. Sometimes it's the crust that gives us the gourmet touch as we introduce flavor into the crust itself: frozen orange juice serves this purpose, as does cocoa, or chocolate bits. There's a piecrust with a delicate tang of buttermilk in its crisp flakiness . . , there's a crust with the subtle added sweetness of honey incorporated into it ... there is a pretty beige colored pie crust with a faint aroma of added coffee . . . there are crusts in which the fragrant fruitiness of pineapple or apricot can be detected. Then too, pie shells aren't always what they appear to be either. Take Chocolate Angel Pie for instance, with its meringue shell and rich filling. The shell is made by making a heavy meringue with 3 egg whites, beaten stiff; gradually beating in £ cup sugar, '4 teaspoon cream of tartar, and a dash of salt. Spread about two-thirds of the meringue on bottom and sides of a well-greased 8 inch pic pan. Drop remaining meringue ,in mounds around rim of pan and bake for an hour at 275T. Fill with one of those heavenly chocolate concoctions so much the rage now in which chocolate bits (or chocolate candy bars) arc melted and combined with marshmallows and whipped cream, and you've a pie that's out of this world! It's little wonder that men have a passion for pics! Enjoys meeting other prize-winning cooks Cook From Corbin, Kansas Wins Blue Ribbons at Four Different Fairs Daughter Roberta selects her favorite ribbons from Mrs. G. R. Overall's collection... and passes them on for sister Dianna's inspection. Mrs. Overall entered cooking contests at four different Kansas fairs last year and won blue ribbons at each fair. Mrs. Overall enjoys talking with the other contestants at the fairs, and when the conversation turns to cooking ingredients, you can be sure Mrs. Overall has some nice things to say about Fleischmann's Active Dry Yeast. "It's so fast-rising," she says. "And so easy to keep on hand . . . this grand dry yeast stays fresh right in my cupboard." And thousands of prize-winning cooks are in complete agreement with Mrs. Overall. In fact out of 9000 prize winners surveyed, over 90 per cent say Fleischmann's Active Dry Yeast is the best. It's so fast-rising, so easy to use. And keeps for months on your shelf. You'll find it's easier to make yeast-raised specialties with Fleischmann's Active Dry Yeast handy. And try the delicious "Yeast-Riz" main dishes —there's a recipe on every "Thrifty Three" strip. Another Fin« Product ol SUndud Brands Inc

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