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About The news-review. (Roseburg, Or.) 1948-1994 | View Entire Issue (Nov. 13, 1952)
1 I i if Hi 5 SECOND SECTION THE NEWS-REVIEW, THURSDAY, NOVEMBER 13, 1932 265-52 at"'.. , ' - v.. gJ 1 How would you tike to candy your own fruits and use them to make wonderfully good fruit cake? A can of sliced pineapple, a few dried apricots and pears, some pitted prunes, and the peels from breakfast oranges plus C and H Cane Granulated Sugar are all you need for the candying. Do this simple job a couple of days before you make the cake. Your Soldier x Will Enjoy Candies For your serviceman there's no substitute for homemade fudge, and it's one of the gifts that ship well. Here's i new' foolproof method for making perfect fudge in ten! minutes wiuiout cooxing: WONDER FUDGE -Melt Together: 1 package (8 oz.) Semi-Sweet Chocolate Dainties, 4 level tablespoons Margarine (half of V lb. stick),-in double boiler Add; 3 tablespoons warm water, 1 teaspoon vanilla to above Sift; 3 level cups confectioners' su gar. Dash of salt, into large mixing bowl. Mix: 1 cup Stayfresh Cocnut or 1 five oz. can Dixie Cut Coconut with sugar. Stir; melted mixture into bowl of dry ingredients Pres.;;- into 8-inch-pan. (If desired, top with coconut.) Chill in refrigera tor until set. Remove from re frigerator, cut into squares and aerve. (Makes about l'i lbs.). PECAN PRALINES 2 cups brown sugar 1 cup granulated sugar Vi teaspoon salt IVi tablespoons butter 1 cup water Cook over low heat, stirring until sugar is dissolved, until a small amount of syrup forms a soft ball when dropped in cold water (240 deg. F.) Remove from heat. . Add: "4 teaspoon maple flavor. 1 cup PECAN halves. Stir until mixture becomes slightly cloudy; drop by spoonfuls onto buttered surface or waxed paper. DOUBLE DIVINITY PUFFS It looks like a pretty complicated process to make this candy, but it really isn't once you read the recipe over caretuiiy. iwo sugar syrups j tmaue wiui euner oeei or cane sugar) are cooked to two different temperatures, then beaten into the egg whites to make the best Divin ity you've ever tasted. Mixl: IVi cups beet or cane sugar V teaspoon salt V teaspoon cream of tartar i cup hot water 2 egg whites (at room tempera ture) Mix II: IVi cups beet or cane sugar - l teaspoon salt v teaspoon cream of tartar Vi cup hot water 1 cup slivered blanched almonds Vi cup halved candied (glace) cherries Combine sugar, salt, cream of tar tar and hot water in each of two saucepans; stir to dissolve well. 1 Place Mix I on high heat; cover over serve easy4 o make Lasaqne Imbottite? & ....-.v.v.,.....a...n ...... ....t.. V...,., ...ni... ... . Jfc r tt.-.-.' j-.o. j.iic Jfct xjc. x ., ., .K.'iiltilltSm 1 ' Cook the light-colored fruits syrup, using a broad kettle or saucepan. (See recipe for complete direc- I tions.) Drain and dry 24 to 48 hours on cake racks with waxed paper un derneath. Cut in coarse strips and add raisins and walnuts, ready to mix with batter. (Good fruit cakes like this one have much fruit, little batter.) and cook 5 minutes. Remove cover and cook to soft-ball stage 1240 (leg. F.) without stirring (takes about 4 minutes.) Remove from heat. In a large mixing bowl beat egg whites until foamy, then start pour ing the hot syrup, gradually (do not scrape the pan) beating with the electric beater lor hand beat er if you have someone to help you.) Continue beating for 5 min utes or until mixture thickens and starts to lose some of its gloss. While you are beating, cook Mix II just as you did the Mix I, only bring the temperature to hard ball stage (260 deg. F.) Re move from heat and pour over beaten mixture, beating constant ly. Beat 5 minutes or until Divinity is quite thick and heavy. Remove beater. Stir in almonds and cher. rics. Drop by tablespoonfuls onto a 'lightly buttered cookie sheet and allow to set 1 hour. Soft Ball Stage when about Vi teaspoon of boiling syrup drop ped into cold water, can be pick ed up but flattens. Hard Ball Stage Holds its shape, though pliable. MAKES: 2 dozen "puffs". STORE: In a tightly covered con tainer, placing crumpled waxed paper between layers of "puffs". MakeThese Cookies For Gifts Mailed Overseas The best gifts for mailing overseas include fruit cake (in a tin or wooden box) and well - packed cookies, v i To pack cookies for mailing, line j a sturdy box with waxed paper or kitchen foil. Pad the bottom nd sides with tightly crumpled waxed paper or folded paper towels wrap ped in waxed paper. Put flat or drop cookies togth- or in nairs back-to-back, waxws paper between; wrap, seal ends It's delicious and so easily made with Mission Lasagne! Hero's an unusual dish you'll really lovel It's made with Mission Lasagne, the extra wide, curly-edged .Noodles lhat are such an Italian favorite and you'll find It so flood that you just can't stop eating it! THIS FREE BOOKLET GIVES THE RECIPE! Somt thing different! A now booh It I of unuiual wipes for macaroni diirmf Gt yovri! Writ to Mission Macaroni Company, SeaM It 4, Washington, today! Mail Overseas Candy Your Own Fruits For This Delicious Fruit Cake It's fun to candy an assortment of fruits to use in mak ing this definitely different fruit cake. The recipe looks long, but it's really easy to do, Fix the candied fruits 1 or 2 days before you start the cake. For g lbs. of cake you'll need: X No. 2 can sliced pineapple (10 slices) first, then the darker ones, in a sugar I 3 Have pans and or cans ready before you mix the cake. Grease them first. (This will hold paper linings in place.) Line bottom of each pen with 3 layers of waxed paper cut to fit. Stand a high "collar" of triple layered waxed paper around sides, overlapping ends loosely. These col . lars help keep cakes from browning too quickly oa top. Grease the paper. Fill pans A full. Bike as directed. wiUl cellophane tape. Wrap bar or square cookies in big pieces. Pack flat in layers (heavier cookies at bottom), filling holes with popcorn or puffed cereal or crumpled waxed paper, so cook ies can't jiggle. Cover with more padding. Tape box shut, wrap and tie securely, label clearly, mail promptly. Here are some recipes for cook ies that pack and travel well: Gum Drop Molasses Cookies 'i cup shortening 1 cup sugar 'i teaspoon soda 1 teaspoon salt Vi teaspoon nutmeg Vi teaspoon ginger 1 teaspoon cinnamon Vi cup unsulphured molasses .1 egg 2Vi cups sifted enriched flour V4 cup sour milk 1 cup chopped gum drops Heat oven to 375 deg. F. (mod erate.) Cream together first .7 in gredients. Blend in molasses. Beat in egg. Add flour alternately with sour milk. Stir in gum drops. Drop dough 'rom teaspoon onto lightly greased cooky sheets. Bake 15 minutes or until edges have lishtly browned. YIELD: 4 dozen cookies. BUTTERSCOTCH BROWNIES (Makes 12 to 16 squares) 'i cup butter 1 cup brown sugar, packed 1 egg 1 cup sifted flour 1 tsp. baking powder i l.st), salt 1 tsp. vanilla Gifts By November 15 . 5 cups granulated Sugar Rind of 4 oranges V lb. dried apricots (about 8) V lb. dried pears (about 8) IVi lbs dried prunes (about 50) Drain syrup from pineapple and add water to make 2 cups. Add to sugar in a broad saucepan or ket tle. Heat, stirring, until sugar is dissolved. Add pineapple, apricots and pears. Cook slowly, stirring occa sionally, about 25 minutes, or un til fruit looks glazed. Lift out fruit onto racks to drain, with waxed or parchment paper underneath to catch the drippings. Use "half-shells" of rind left from breakfast oranges. Scrape out membranes and white part of peel with spoon. Cover with boil ing water, cover pan. and cook 15 minutes; drain and repeat, cook ing until rind is tender. Drain, add to syrup left from first batch of fruit, and simmer until peel is transparent. Place on rack to drain. Wash and pit prunes, add to syrup aiier oranges are removeu, and simmer bout 25 minutes, un til fairly well candied. Remove to rack to drain. Let ail fruits dry on racks in warm place 1 or 2 days, depend ing on the weather. Then cut in long strips, not too fine. To them 4 Come Christmas, wrap some of your mellowed fruit cakes in bright household foil, fancy papers and ribbons for special gifts. (No, don't tear off those paper pin-liners; they help to keep the cakes moist.) Of course, you'll save some of your cakes to slice thin with a sharp knife, and sere with coffee or tea or dessert wine-and with justifiable pridtl Plan now to make your cakes very soon. , 2-3 cup chopped nuts Cream butter jnd brown sugar; beat egg and a (In to mixture, stir ring to blend. Sift flour, measure and resift with baking powder and salt. Add to flutter mixture with vanilla and nuts. Turn batter into an 8-inch square, buttered pan and hak in a slow oven. 300 drg. F., for 25 minutes, until lightly brown ed. Serve with vanilla ice cream. ANGEL DATE BARS Vi cup sifted flour Vi tsp. baking powder 'i tsp. salt 1 cup chopped nuts l'i tups chopped dales (1 V't ot. pkg. pitted dates, or about lb. fresh dates) " 2 eggs, separated add 3 cups of white raisins and 3 cups coarsely chopped walnuts. Mix and set aside. Now you are ready 'to mix the cake batter. (There will be only a small amount of batter, but you'll need to use a huge bowl or kettle in order, to have room for the fruits). Batter for Fruit Cake 1-Vi cups granulated Sugar 1 cup shortening 4 eggs s cup milk 4li cups sifted flour 2 teaspoons baking powder 2 teaspoons salt 1 teaspoon cinnamon Gradually add sugar to shorten ing, creaming until fluffy. Beat eggs slightly, add milk; set aside, j am ury insicuieiiit iuS;"i". ternately add small amounts of liquid and dry mixtures to sugar and shortening, beating smooin after each addition. Add fruits and stir or mix with your hands until all are well coated with bat ter. Fot baking, use 1 or 2 good-sized tube pans, or several smaller loaf pans, or coffee cans. Grease pans. Line with 3 thicknesses of waxed paper (letting paper extend 1 or 2 inches above pans), then grease the paper. Fill pans H full. Put into vcrv slow oven (275 deg) and lay a sheet of aluminum foil or heavy paper over tops until al most done, to prevent over-browning. Allow 2 to 2-Vj hours for baking small cakes, or about 3 hours if all the batter is baked in large cake. Test with wire cake tester or toothpick, as usual. Let cakes cool in pans. When vou turn them out, don't peel off the papers! If you wish, pour a little rum or brandy over tops of cakes, then wrap, paper and all, in aluminum foil and store in cool dry place. Remove paper only when vou are ready to serve the cake. Do plan to make this fruit cake soon. Good as it is when first baked, it's even better when it has had time to ripen a few weeks. Dark Fruit Cake Will Delight Servicemen We're giving this recipe early for overseas shipping to your service man now. Also, fruit cakes improve with age for Christmas giving at home. This recipe makes 1 loot cake (9x5Mix2'), 1 round cake, cakes. DARK FRUIT CAKE 6 cuds (2 one lb. each) .ars or packages glace fruit mix- 2 cups (10 oz.) seedless raisins l'i cups (6 oz.) broken walnut meats 3 cups sifted all-purpose flour 1 teaspoon each baking powder, cinnamon Vi teaspoon each salt, baking soda, nutmeg V teaspoon cloves H tsp. vanilla Vi tsp. lemon extract "i cup granulated sugar l'i cups powdered sugar Sift flour with baking powder and salt; add dates and nuts and mix with lingers, to keep dales from sticking together in lumps. Beat egg whites stiff; set aside and with same beater beat yolks with vanilla and lemon extract until light, then gradually beat in gran ulated sugar. Stir in date-nut-flour mixture, then beaten whites. Spread in greased and floured 8" square pan. Bake at .125 deg. (mod erate) 25 to JO min., until firm and lightly browned. Leave in pan. When almost cool, cut in bars, re move from pan, and roll in powder ed sugar. Makes 18 bars. ROCKS "a cup lard l'i cups light brown sugar 3 eggs 2 i cups sifted enriched flour 1 teaspoon cinnamon Vs teaspoon soda H teaspoon salt 3 cups raisins 1 cup chopped walnuts Cream the lard and sugar and add the well - beaten eggs. Re serve one cup of the flour to mix with the raisins and nuts. Sift to gether the remaining flour, cin namon, soda and salt. Combine ini'redien's and mix well. Place by spoonfuls on a cookie sheet and bake in a hot oven 1400 deg. F. ). until lightly browned. Yield: I dozen medium cookies. Oatmeal Cookies Use Homemade Cookie Mix Take just twenty minutes to make up a big canister of the cookie mix and store it on your pantry shelf. Then, when the sup ply in the cookie jar runs low, dip out two cups of cookie mix and add the egg. milk and vanilla. There you have enough cookie dough for two dozen delicious oat meal cookies. Change the cookies each time br adding nuts, raisins, chocolate chips or any of numerous varia tions. Ihcy will always be tasty with oatmeal in them to ;ive a nutty flavor and a crisp exture. Oatmeal Cookies are nod for you and the children too, ;or 0,tmc'al contains pltncy of pro- tein, iron and the B Vitamins, Never again will the cookie jar run low with this new homemade cookie mix recipe to save you time and provide fresh cookies at a moment's notice. Here are the directions for the mix and direc tions for making cookies: OATMEAL COOKIE MIX 3 cups sifted enriched flour 1 teaspoon soda 1 teaspoon baking powder 2 teaspoons salt 2 'i cups sugar 1 cup shortening 3 cups oatmeal (quick or old fashioned, uncooked) Sift flour, soda, baking powder, salt and sugar together three times. Cut shortening into sifted dry ingredients until mixture re sembles corn meal. Add rolled oats and mix well. Store in a covered container at room tem perature. To Make 2 Dozen Cookies 2 cups Oatmeal Cookie Mix 1 egg 1 tablespoon milk 1 teaspoon vanilla Add egg, milk and vanilla to Mix. Beat until well blended. Drop from a teaspoon onto greased baking sheet. Bake in a moderate oven (375 deg. F.) 12 to 15 minutes. Variations 1. Add Vi cup chopped nut meals, raisins, coconut or chocolate chips to prepared batter. Bake as di rected above. 2. Add 1 teaspoon cinnamon and ' teaspoon nutmeg to dry Mix; blend well. Omit vanilla. Add egg and milk; mix and bake as di rected above. "cW sugar Vi cup brown sugar, firmly pack ed 3 eggs ' ij cup orange juice (fresh or rro.cn). First: Prepare baking "pans". Grease loaf pan and coffee can well; line with brown paper, grease again. Place paper ramekins in muffin pans. !ct aside. Second: In a large bowl or flat pan combine fruits and nutmcats with sifted dry ingredients; toss to lightly coat and separate fruits. In a second bowl cream shorten ing and sugars until light and fluf fv. Add egus one at a time and beat in well. Stir in combined fruits, nutmeats and dry ingredi ents alternately with orange juice to make a stiff batter. Spoon into prepared "pans". Bake in a slow oven (350 deg. F.) until center is firm to light touch. Baking times: Cupcakes, r hours; 1 It), cottee can or 1 lb. loaf pan 2' hours. Note: A shallow psn of water set on a lower rack of the oven under the fruit cakes during bak ing allows them to steam a little prevents the cakes from drying out and helps plump them. To bake successfully you need proper equipment. Use standard measuring cups and spoons and level measurements In all baking recipes. A shallow-bowled wooden spoon is best for mixing batter, and a rubber spatula for folding and scraping bowls is a fine aid. If books mildew during the sum mer, spread the pages of the books out fanwue to air llK-m. if the books are quite damp, sprinkle cornstarch between the leaves to take up the moisture. Leave starch on them for several hours, then brush off. DARK 'H' SWEET FUDGE i ,-S-f . yI1tiMaVHMMMBHHMMMMaflaMHMMBM YOUR OWN COOKIE MIX makes these chewy oatmeal cookies, and the extra mix can be stored in your refrig erator for use later. ' YOUR FAMILY'S DIET Babies And Mothers Thrive On Well-Baianced Diet Before we leave the subject of nursintr babies, I'd like to suggest that you have a talk with your doctor before you go to the hospital, and tell him that you want to nurse your Dauy. Some doctors aren't interested in whether you nurse your baby or not. In fact, some of them seem to prefer having your baby on a formula, where they can person ally supervise the quality -and quantity of his diet. Others fear that any emotional upset you have will upset the baby's digestion. From personal experience, I can say that nursing a baby is one of the most soothing and calming activities lile :an offer both moth er and child. And the quantity and quality of a mother's milk depends on her own diet and watching 'her iwn diet makes her health better, as well as nourishing her baby. Whether your doctor is in favor of your nursing your baby, or Weights and Measures Of Ingredients Unit 1 pound 1 ounce 1 ounce 1 pound 1 medium 8-10 medium 8-10 whites Food , '. Butler Butter Chocolate Corn Meal Eggs Eggs Eggs Eggs 12-14 'lour, cake 1 Flour, enriched 1 Flour, graham 1 Flour, rye 1 Lemons, juice 1 Lemons, grated rind 1 Marshmnltows V Nuts in shells, almonds, peanuts, pecans, walnuts 1 Nut meats Vi Oranges, juice. , , .. , 1 Oranges, grated rind ' 1 Raisins, seeded 15- Raisins, seedless 15- Sugar, brown 1 Sugar, powdered 1 Sugar, granulated 1 not. If you insist on it there isn't much he can do about it. But be sure that he understands your de sire, and tell him you don't want anyone giving ou a little white pill to dry up the milk. One of the current magazines for young wives has an article exposing medical mal-oractice in maternity hospitals.be forced or coaxed to eat under and one of the statements included is: Manv voung women never knnw until reading this article lhat the little white pill they were given when they went to the hospital was for the express purpose of drying up their milk, and have never known why it as they were un- able to nurse their babies. Such a decision should be made by the mother and no one else. Now, lets taiK about diets ion Dark 'n' Sweet Fudge Is Easy, Quick Candy Recipe Fudge will make an excellent" Christmas gift for anyon on your list, but especially for your serviceman overseas or not. Try this one : : : DARK 'N' SWEET FUDGE well blended. Bring to a boil over 1 pkg chocolate pudding medium heat, stirring constantly. ' cup milk . Boil 1 minute. Remove from heat. f cup margarine, meltfd Add confectioners' sugar and stir '4 cups sifted confectioners' su-until smooth and blended. Stir in gar vanilla extract and nuts. Turn Vi teaspoon vanilla extract immediately into greased pan 8x6 Vi cup chopped nuls ' inches. Let stand in cool place until Combine pudding, milk and mar- firm. Cut in squares. Makes 1 garinc in a saucepan. Stir until pound. 1 Hr, hb-'l 1 a eantty you'll find twy to growing children. They should in clude: Milk, 3 or 4 glasses daily; Vegetables, 2 or more servings, besides potato; Fruits, 2 or mora servings; Eggs, S or more a week; Meat, Cheese, Fish, Poultry, 1 or more servings; Cereal or Bread at each meal; Butter, 2 or more table spoons; Vitamin D, in Vitamin D milk or cod-liver oil capsules; Other Foods, as custards and ice cream, enough to satisfy their ap petite and growth needs. Avoid highly spiced foods, rich pastries, ice cold foods for children (under 3 years, of age), nuts, ex cept in cooking, sausage and smok ed meats. Average servings should be around 5 tablespoonsful, on the recommendation of a Portland ped iatrician. A good eater may be al- Equivalent 2 cups 2 tablespoons 1 square 3 cups i 2 oz. 1 lb. ' 1 cup 1 cup 4Vi cupi 4 cups 3'.i cupt 5 cups 3 tablespoon) Vh teaspoons ' 2 cups chopped 1 cup chopped H cup . 1 tablespoon IVt cups 3 cups 2 cups packed 2'i cups 2Vi cups yolks pound pound pound pound medium medium pound pound pound , medium, ; medium oz. pkg. oi. pkg. pound pound pound lowed larger servings of his) fa vorite dishes. Remember: Mealtimes should be regular, with a rest period or nap after lunch until the child if four years old at least. Children under six usually eat better at a separate table, but they should not ;any circumstances.. Pay as little attention to the actual process of eating as possible, and do not be ; disturbed by occasional lapses in appetite unless a runny nose or fe ver accompany It. Simple, well-cooked food ia best; highly seasoned or rich foods en courage "selective eating nanus. . Your food editor, yj YduJfedJiS 'rrp 'M Y If mak, tvtn osier to eat.
