The Algona Upper Des Moines from Algona, Iowa on May 15, 1962 · Page 15
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The Algona Upper Des Moines from Algona, Iowa · Page 15

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Location:
Algona, Iowa
Issue Date:
Tuesday, May 15, 1962
Page:
Page 15
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ST. HONORE CAKE (i cup semi-sweet chocolate morsels 1 teaspoon butter 1 cup sifted confectioners' sugar I to 2 tablespoons toasted slivered almonds Vt cup sugar 16 teaspoon salt W cup cornstarch 216 cups milk 2 eggs, slightly beaten 2 teaspoons vanilla 1 recipe for 1 pie crust 1 stick cream puff mix or recipe for M cream puffs Custard filling: Combine sugar, salt, and comstarch in saucepan. Slowly blend in milk. Cook over medium heat, stirring until it boils; boil 1 minute. Remove from heat Stir a little over half of this mixture into beaten eggs. Blend into hot mixture; bring just to boil, stirring constantly. Add vanilla. Chill about 3 hours. Cream Puffs: Heat oven to 425° (hot). Prepare cream puffs according to directions. Make 16 miniature puffs using a Ji teaspoon measure. Bake 15 to 20 minutes. Lower oven temperature to 375° (quick moderate). Meanwhile, prepare pie crust according to directions. Roll into 9-inch round. Place on baking sheet and prick well. Spoon leftover cream puff batter around edge of pastry round. Use a wet spatula or knife to make a smooth 1-inch wide rim. Bake 40 to 45 minutes. Cool. MAUNA LOA PIE Have an 8-inch or 9-inch baked pie shell ready. (The 8-inch size will make a higher, more imposing pie.) *4 teaspoons plain gelatin VS cup coW water 4 eggs, separated 2 teaspoons grated lemon rintt V4 cup lemon juice I cup granulated sugar Vt teaspoon salt Vl cup whipping cream Add celatin to cold water and set aside In top of cold double boiler mix'egg yolks, lemon rind lemon juice and X cup of the sugar. Cook over boiling water stirring until mixture thickens. Add gelatin and stir until disso yed. Remove from heat. Add salt to egg whites and beat until foamy. Gradually beat in the remaining h cup sugar; beat until very stiff. Fold in the hot mixture. Heap into baked shell. Chill for 3 hours or longer. Shortly before serving, spread lightly with whipped cream. Serve at table with a bowl cf crushed and sugared bernes to spoon over each piece if you wish. of cream puff and pastry" Base with remaining- custard, spreading it up over part of the cream puff rim, if necessary. Leave a 1-inch border of the rim uncovered so that miniature puffs may be placed on it Make a thin chocolate glaze by melting chocolate with butter over hot water. Remove and blend in confectioners" sugar and 2 to 3 tablespoons boiling, water. Beat until smooth. Fasten filled puffs to* cream puff rim with dabs of glaze. Spoon remaining glaze over tiny puffs, letting it drip onto cream puff rim. Sprinkle with toasted slivered almonds. 8 to 10 servings. Variation: Use 2 packages cooled, prepared vanilla pudding mix in place of custard, if desired. Success Tip: For easy shaping of cream puff rim on pastry round, use pastry tube with large hole or cookie press with large star disc. FOUR HEW RECIPE SENSATIONS FROM NESTLE! ICUTOUTAWFOtOU.USEAS*BOOKIUmi CHOCOLATE CREAM FROSTING Melt over low heat one 6-oz. pkg. (I c.) .NESTLES* Semi-Sweet Chocolate Morsels and 1 tbs. shortening. Stir to blend. Rlt 8T or 9" layer cake, reserving 4 tbs. Frost cake with whipped cream. Press reserved chocolate mix through pastry tube in lines 2" apart Cut through chocolate with knife. SOUR CREAM VELVET FROSTIN& Melt over hot (not boiling) water one &QZ. pkg. (1 c.) NESTLE'S Semi-Sweet Chocolate Morsels. Remove from water. Keratin % c. sour cream, £ tsp. vanilla and % tsp. salt Gradually beat in 2% c. siftedconfect'oners' sugar. Fills and frosts two 8" or 9" layers. IT • 1 g CHOCOLATE GLAZE Heat over hot (not boiling] water Vz 6-oz. pkg. (Vi c.) NESTLE'S Semi-Sweet Chocolate Morsels, Vi c. corn syrup, 1 tbs. water, till chocolate melts. Stir till blended and smooth. Cool 5 min. Fills and frosts two 8" layers or will glaze a 10" angel food. EASY CHOCOLATE FROSTING Bring to boil over moderate heat, stirring constantly one 14-oz. can (I 1 /* c.) sweetened condensed milk, V* c. butter and V* tsp. salt Boil and stir 1 min. Take from heat Blend in one 6-oz. pkg. (1 c.) NESTLE'S Semi- Sweet Chocolate Morsels, 1 tsp. vanilla. Cool 20 min. Frosts 24 cup cakes. I CUT OUT AND FOUX..USE AS A BOOKMARK ••••••••|| READY-MADE, MIX-MADE OR FAVORITE RECIPE CAKE ^* SEMI-SWEET CHOCOLATE NESTLE'S MAKES THE VERY BEST CHOCOLATE!!!!! H °USE. MORSELS Cooyriiht 1962. The Nestle' Conii>«ity. Inc.

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