The Algona Upper Des Moines from Algona, Iowa on March 9, 1965 · Page 19
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The Algona Upper Des Moines from Algona, Iowa · Page 19

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Location:
Algona, Iowa
Issue Date:
Tuesday, March 9, 1965
Page:
Page 19
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ie is America's favorite dessert! It's the crowning touch to a delicious meal — the top-rated afternoon or evening dessert. There is such a variety of this All-American treat that you're certain to find one to please your family or guests. And some are "easy as pie" to make. Try the Creamy Peach for example. Other pies may require more time in the kitchen. But all are taste delights. In this Farm and Home section you'll find traditional favorites with a new tivist and new recipes that we hope will soon become old favorites at your house. BLACK BOTTOM PIE VS cup sugar 2 tablespoons flour 2 cups milk 3 egg yolks, beaten 1-6-ounce package (I cup) semi-sweet chocolate morsels 1 teaspoon rum or vanilla flavoring 1 envelope (1 tablespoon) unfavored gelatin 1 A cup cold water 3 egg whites ¥2 cup sugar 1 9-inch baked pastry shell Combine sugar and flour in saucepan. Add milk gradually. Bring to a boil. Boil 1 minute, stirring constantly. Add beaten egg yolks and boil 1 minute more, stirring constantly. Place 1 cup of hot custard in bowl. Add chocolate morsels and flavoring. Stir until dissolved. Pour into cooled pastry shell. Soften gelatine in cold water 5 minutes. Add to remaining custard mixture. Beat egg whites until frothy. Add sugar gradually and continue beating until egg whites hold a glossy peak. Fold egg whites into custard- gelatine mixture. Pile on top of chocolate mixture in pastry shell. Garnish with chocolate morsels (whole or grated). Chill at least 2 hours. A favorite American recipe * . * .. H , r . _ ** ' , *¥* r x MIDWESTERN FAVORITE Twice-Baked Potatoes Makes 8 servings 4 Urgt baking paprika potitoeslbaked V4 cup (Vt stick) Blue Bonnet Margarine * cup milk 1 teaspoon salt V% teaspoon pepper % cup grated sharp Cheddar cheese 1 teaspoon grated onion While hot, cut baked potatoes in barf. Scoop out insides. Whip potatoes; add Blue Bonnet Margarine. Gradually beat In milk. Stir In onion, salt and pepper. Spoon back into shells. Sprinkle with grated cheese. Bake In moderate oven (375° F.) 15-25 minutes or until cheese melts. Sprinkle with paprika and serve. L look for additional rocipo favorite* on other Blue Bonnet packages. uAtM . -.. : America's favorite margarine "*' BLUE BONNET ^•Everything's better with Blue Bonnet In it. Fin* Projects of STAKOARO BRANDS A potato banquet I And you can make this better with BLUE BONNET. And now BLUE Midwestern favorite three times more deli- BONNET is also available In whipped form, clous with BLUE BONNET Margarine. As a tool It spreads easier-smoother. And you matter of fact—anything you cook comes out get 6 sticks In every pound. Blue Bonnet looks like, cooks like, tastes like the "high-price" spread I

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