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Pages | 8 of 20

Salt Lake Telegram | 1932-04-12 | Page 8 | [Untitled]

Type issue
Date 1932-04-12
Paper Salt Lake Telegram
Language eng
City Salt Lake City
County Salt Lake
Rights No Copyright - United States (NoC-US)
Publisher Digitized by J. Willard Marriott Library, University of Utah
ARK ark:/87278/s6wm2n9f
Reference URL https://newspapers.lib.utah.edu/ark:/87278/s6wm2n9f

Page Metadata

Type advertisement
Date 1932-04-12
Paper Salt Lake Telegram
Language eng
City Salt Lake City
County Salt Lake
Page 8
OCR Text I For sandwiches 2 i salads salads' or j P picnic sale lunches J JS S 1 I LOOK MAGIC NO LUMPS NEVER RUNNY p NEVER TOO THICK c i f ALWAYS x SMOG SMOOTH CREAMY I Y r I A A LEMON CREAM PIE FILLING FILLINGI I y MADE WITHOUT COOKING is f F FAREWELL to that long old cornstarch method in a double boiler Heres Here's a lemon pie filling that thickens up with up-with- with without out cooking right cooking right in the mixing bowl And its it's delicious I A rich filling j that will make your lemon pie famous J Try it and it-and and try that same lemon mixture mix mix- ture we minus inus the eggs if you like in a Lemon Sa Sauce ce or an Ice Box Cake or a Pudding Its It's a short-cut short to all sorts of good things I MAGIC LEMON CREAM PIE I VA li cups 1 can Eagle Brand Sweetened Condensed Milk Milk- Vz 2 cup lemon juice Grated rind 1 lemon or teaspoon 4 teaspoon lemon extract 2 egg yolks Baked pie shell Blend together Eagle Brand Sweetened Condensed Condensed Condensed Con Con- Milk lemon juice grated lemon rind or extract and egg yolks Pour into baked pie shell hell Cover with merin meringue e made by beating 2 egg whites until stiff and adding 2 tablespoons granulated granulated granulated sugar Bake until brown in a moderate oven Chill before serving d MAKE N NO 0 Ml MISTAKE STAKE Be sure you use the right kind of milk in this recipe recipe Eagle Eagle Brand Sweetened Condensed Milk Although evaporated milk is fine for many uses it simply wont won't work wont work in this magic recipe TOMORROW AFTERNOON- AFTERNOON SEE A DEMONSTRATION OF EAGLE BRAND MAGIC AT THE I 1 TRIBUNE TRIBUNE TELEGRAM SAFEWAY COOKING SCHOOL j J a FREE FREEl PAGE 56 COOK BOOK OF EAGLE BRAND MAG ICI Write for or your copy Contains wonderful short cuts ho is to delicious J pies cakes cookies puddings frozen desserts dessert candies salad dressings Address THE BORDEN COMPANY Dept A MADISON AVENUE NEW YORK N N. N Y I II I by aste it the finest pineapple ever grown LIBBY'S Crushed I kI LIBBY'S S Crushed Hawaiian Hawaiian Ha Ha- f Pineapple brings bangs you u the Uthe finest pineapple j. j L Crossed an ever grown in the form J 1 F most convenient for pies y 4 r puddings sauces short short- s i vs cakes Just try it You'll f love its tangy tropic sweetness its delicacy of texture LIBBY'S Sliced the s V 7 L LIBBY'S S Sliced Hawaiian Hawai Hawai- j I ian n Pineapple every Pineapple every sinI single single sin sin- sin sin- f. f i g gle I e can 0 of f. f it It- It b. b brings rings you j. j j 1 just the center slices hees Not I 1 1 or ordinary d. d mary sliced I. I Ice d pineapple I e Iii f Pineapple n SlICed I but just lust the slices that are r P J i r 1 loveliest in color rich richest st l l lIn F in flavor most uniform in t In lI size sire and shape Yet they Ws I s i t f I 1 cost you no more Insist r 1 f on getting this extra value t LIBBY'S 6 1 COSTS YOU NO MORE THAN ORDINARY KINDS D I 1 1 I 1 r 2 1 IlL k f fr 1 A N New w Angel Food c. c Gk 1 M cups e whites nr r M i Cane cup cane sug auger r x i 1 M cups syrup 1 1 M cups flour xi A M teaspoon salt f e 1 34 H teaspoons cr cream am tort tartar d Boil Boils syr syrup rup p to soft ball sto st stage ewh wW I test taste d In n cold w water iter v J I While boiling belling syrup rup silt sift f i Hour flour so some t i and carefully measure 13 tt cup cups Si Slit Sift ft several times A Add a to egg whites Use rotary t a j t beater and beat until foam foamy Add cream tartar Continue beer beating flag uni until mixture peaks peas but is snot not stiff Fold In the thc sugar with an e egg g whip V cooled F. F or until has bottom to or ottom of p pen pan n is just warm pour in ining a fine stream into the cg egg g whites wes f fold fold- old o- o 4 ing ins it in s steadily to prevent settling to bottom ottom of m mix 1 ing ins bowl Sift in d a small portion o ot th the e flour Hour Fold th this this this' i J in and continue until all of the flour Hour has hass s been odd dd Pour batter into a water treated angel food pan Ov Oven is preheated to degrees a degrees a slow oven C Cake e ij is t put in and temperature increased to degrees d' d moderate oven Bake 60 IJ minutes s 1 muM Max mu r Syrup is used exclusively In recipes demonstrated at the Safeway y Cooking School SERVE SOME EX s 0 1 I Ij 1 I I 1 h r 1 5 1 V t M t ti SERVE DIXIE WAFFLES THEY'RE EASY i THEY'RE s GRAND I THANKS TO CALUMETS CALUMET'S DOUBLE ACTION t t tt I MAYBE youre you're a pretty swell swett already And maybe you cant can't see how any baking baling powder could improve your waffles But try this recipe just once once once- make Dixie Waffles with Calumet the Double Act ing inA Biking Baking Powder Powder and and you'll be a Calumet fleer for life For Calumets Calumet's Double-Action Double does something to waffles that makes them positively tan tantalizing Beautifully Beautifully Beautifully Beau Beau- golden and delicately crisp outside outside light light and fluffy deliciously deliriously tender inside Calumets Calumet's Double Double Action theres there's Action theres there's theres the secret That's what makes the difference Heres Here's how it works Inthe In Inthe Inthe the mixing bowl Calumets Calumet's first action begins It starts the le leavening Then on the hot waffle waffie iron Calumets Calumet's second action begins Steadily evenly this new fresh rising swells through the batter and holds bolds it light and fluffy until the waffle is perfectly baked And the same thing happens when Calumet goes golS into your cakes and quick breads Calumets Calumet's first action gets the leavening properly started Then in the oven the second action gets on the job and carries your baking baking baking bak bak- ing through to a super delicate delicious finish An added saving tool tool The The simple tested recipe given hue here is a Calumet 1 recipe specially recipe specially designed for the Calumet p proportion only proportion only one level teaspoon teaspoon teaspoon tea tea- spoon to a cup of sifted flour That's the usual Calumet proportion and should be followed for best results A splendid economy for you you thanks thanks to b thC tbs 1 1 perfect efficiency of Calumets Calumet's Double Y Yes cs Calumet is the real baking baling powder i iThe i The real because bargain bargain beca because use it prevents costly ra mu because it always brin brings top-notch top su success Tri bek beking b king k k king it and it-and and see sec why it is the worlds world's selling largest ing powder too Get Calumet at your grocers grocer's to- to tom qI Calumet b is 3 a product of General Foods Corporation DIXIE WAFFLES 2 cups sifted flour flour 2 egg yolks wen Weft I. I 2 teaspoons Calumet beaten Baking Boking Powder 2 tablespoons t 2 1 teaspoon salt butter 1 tablespoon sugar 2 egg eg whit whites at l lItz l' l cups cupa milk beaten All me measurements ore are level Sift flour once measure odd add baking powder salt att sugar and sift together twice Combine milk egg egr 3 jw w 4 and butter add to flour Fold in egg g whites Bake on ca bet bd waffle iron Serve hot bot with butter and Log Lot Cabin Si Syre P t Makes 6 section four waffles Jelly JAY marmalade honey or Ot brown sugar auger c served instead of syrup Or waffles waIDes may be bet b P with scrambled eggs ages and broiled ham bars GOO tomatoes and cheese e broiled bacon or Ot cream creamed I 0 C 1 I f t 11 THE DOUBLE-ACTING DOUBLE I GET PROOF See Sec Calumet act TWICE Th Thee hex pictures illustrate the famous Calumet Doo DooB 1 Action Test Teat Try it I Full Pull ca tiny y d direction inside inide evert every Cf a eta o C Ct B BAKING A KIN GPO POWDER 1 10 0 E R f t I It
Reference URL https://newspapers.lib.utah.edu/ark:/87278/s6wm2n9f/15833277