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About The news-review. (Roseburg, Or.) 1948-1994 | View Entire Issue (Dec. 21, 1953)
E:,..,-': . . . HOLIDAY buffet supper dish Is this Pineapple-Cranberry Mold, filled with pineapple slices, holly leaves and whole cranberries. , - . Perfect Dessert For Dinner Adapts Itself To Decoration A dessert makes news when it is pretty to look at and is nourishing and delicious as . well. Snow White Pudding rates a banner headline on both counts. This dessert is perfect for one of your company dinners for it readily adapts itself to lovely, dec oration. It can be made ahead of time and kept covered in the re frigerator until needed. When ready to serve, "Frost" the pudding with coconut and gar nish with fresh or frozen berries and golden pineapple slices. It is a dessert any hostess will be proud to serve. Snow-Whitt Pudding With Ron-Red Sauc 4 teaspoons plain gelatin 1 No. 2 can (2'4 cups) of pine apple juice V cup sugar Dash of salt 1 teaspoon grated lemon peel 2 tablespoons lemon juice 1 cup heavy cream, whipped cup shredded coconut 1 package frozen strawberries or raspberries, thawed, or use 2 cups halved fresh strawber ries, slightly sugared. Add gelatin to Vi cup of the pineapple juice; then stand 5 min utes, then set in pan of boiling wat er until dissolved. Remove from heat. Add rest of pineapple juice sugar, salt, lemon peel and juice stir until sugar is dissolved. Cool until partially thickened (like unbeaten egg white), then beat with rotary beater or elec tric mixer until fluffy. Whip cream with same beater and fold quickly into whipped gelatin along witn most of coconut. Pour into 1 quart or Hi quart mold or bowl. Chill. To serve, unmold on plate, sprin kle with rest of coconut; arrange a few berries and pineapple slices around base. Serve at table. Pass rest of berries In bowl to spoon over individual servings. Makes 6 to 8 servings as it is quite rich. (For shower parties, mold pudding in heart-shape). Molded salads have a party air. They have lots of eye appeal and provide glamour and palatability to winter meals. Crunchy Pineapple Cranberry Ring is perfect for holiday buffet meals featuring turkey or baked ham. It is distinguished by a sub tle blending of crushed pineapple with tart cranberry and orange relish and nuts. Make the salad in advance for leisurely serving as desired. Crunchy Pineapple Cranberry Meld 1 No. 2 can crushed pineapple water 2 packages lemon-flavored gela tin V4 cup lemon juice 3 tablespoons shredded or chop- pea orange peel 3 cups whole cranberry sauce (canned or fresn) 1-3 cud ohoDDed walnuts Drain syrup from pineapple and atd enougn water to maKe iMt cups liquid. Heat to boiling and pour over gelatin. Stir until com pletely dissolved. Stur in pineapple and remaining ingredients in order given. Turn into rinsed 8-inch ring mold. Chill until firm. Dip mold in hot water for about 15 seconds. Invert over serving plate to un. mold. Garnish as shown with pine apple slices, salad greens and hol ly leaves. Serve with a fluffy dress ing, serves o to iu. SECOND SECTION THE NEWS-REVIEW, MONDAY, DECEMEBER 21, 1953 Established 1873 dinner. Savory baked ham is sure to be feature of holiday Yule Pudding Is Traditional Fare There Is just no. dish that Is more beautiful nor more tradition ally a part of Christmas than a holly - decked steamed pudding, served with light and fluffy hard sauce. But, just between you and me, most puddings are too rich and heavy for comfort when they accompany a large Christmasie dinner or supper. Now, here is a pudding made for your pleasure! It is wonderful to taste, light as a snow-flake, pleasantly rich and filled to its candle-burning top with drfed figs and crispie nuts Do try it! (And it's easy to make!) Fig Pudding 4 lb. dried figs (about 24) 1V4 cups milk 1 cup shortening 2 cups soft bread crumbs, lightly packed down 'A cup granulated sugar 3 tbsps. quick cooking tapioca. lVi cups s.fted all-purpose flour 2V4 tsps. baking powder 1 tsp. baking soda 1 tsp. each powdered alspice, cinnamon and cloves M tsp. salt ' 1-3 cup light molasses - 1 cup chopped walnut meats toasted 3 egg whites With scissors snip the stems from the figs. Then snip them into small pieces. Heat in the milk in top of the double boiler over boil ing water until figs are soft (about 20 minutes). Remove from heat, stir figs thoroughly to mash. Add the shortening, bread crumbs, the sugar and the tapioca. Sift and measure flour and sift again with other dry ingredients. Add with the molasses and the chopped wal nut meats that have been lightly toasted in the oven. Then fold in the stifEy whipped egg whites. Turn into a generously buttered 2-quart mold, cover tightly and steam, covered, for 3 hours on a rack in hot water that must come half-way up the side of the mold. Or steam in individual molds. Serve piping hot with a burning red candle on top. Deck with holly and be generous with hard sauce. Serves 8-10. Holiday Steamed Pudding 2Vi cups light or dark seedless raisins 2 cups cooked prunes 1 cup sliced oandied cherries 1V4 cuds cut citron y cup cut preserved orange peel 1 cup coarsely chopped unmanch ed almonds 2-3 cup apricot whole fruit nectar lMi cups butter or margarine 1V4 cups granulated sugar 4 eggs 1 tnhlesnoon vanilla extract 2 cups soft white bread crumbs 3',i cups sifted all-purpose flour 1 teaspoon soda 1 teaspoon jalt 3 teaspoons cinnamon 1 teaspoon cloves 1 teaspoon nutmeg 1 teaspoon ginger Rinse and drain raisins. Cut prunes from pits into small piec es. Combine fruits, citron, peel, almonds and nectar. Let stand while preparing batter. Cream but ter and sugar together thoroughly. Blend in beaten eggs, vanilla and bread crumbs. Sift flour with soda, salt and spice, and stir into cream ed mixture. Add fruit mixture and stir until fruit is well distributed. Pour into 3 greased 1-quart pud ding molds. Cover molds. Place molds in a steamer or kettle con- VTCc i ffyt" M mi i .mi l i , .v.-- .,- f W .Mvmw RELISH gives the final touch of perfection to turkey dinner. For this orange-cranberry relish, grind 1 quart of cranberries with 2 large seedless navel oranges (peel and pulp), using medium blade of food chopper. Add 114 cups sugar and chill until serving time. Spoon into scooped-out orange shells and serve on turkey platter as a garnish. Make Sauce For Holiday Puddings Whether you make your own holiday pudding, or buy it in cans ready to reheat, you'll want a good sauce to go with it. Hot Lemon Sauce Vi cup granulated sugar .tablespoons cornstarch Dash of salt 1 cup boiling water 2 tablespoons butter 3 tablespoons lemon juke Vi to M teaspoon nutmeg Mix sugar, cornstarch, and salt lihoroughlv. Add ail at once to boiling water In saucepan and cook stirring Drisuiy, until clear and slightly thickened. (Mixing the su gar with the cornstarch keeps cornstarch from lumping.) Add butter, lemon juice and nutmeg. Serve hot. on steamed or baked pudding, or on plain cake. Makes about 14 cups, or 4 servings. Uncooked Orange Cream Sauce Beat 1 egg or 2 egg yolks light wiun dasn ot salt. Beat 'a gradual ly 4 tablespoons frozen ncentrat ed orange iuice (thawed) and 4 tablespoons melted margarine. Mir in l1 cups sin and 1 teasooon cup heavy cream or a small can I of evaporated milk. (To whip eva porated milk, pour it into ice-cube tray of refrigerator and freeze mst until crystals form around sides. Then whip in chilled oowl, adding 1 tablespoon lemon juicp while whipping.) Fold into first mixture. Chill until serving time. Makes about 3 cups, or 8 servings. rfutty Hard aauce 3 tablespoons soft margarine 1 tablespoon hot .water 1 cup sifted powdered sugar vanilla, or grated "MTr"" , II. i urn j SAUCE for you holiday puddings whether you make it yourself or buy it n cans ready to re-heat, may be Hot Lemon, Orange Cream,or Hard Sauce. 3 o '( I. K c v MINCEMEAT Mold and Party Peaches add sparkle to your holiday meals, tuck into most any menu with flair and flavor, as rejishes. halves , 14 cup Muscatel Wine Combine honey, vinegar and spices and bring' to a boil. . Boil 2 minutes. Strain. Add peaches and again bring to boiling. Re move from heat. Add wine. Store In covered casserole at least 24 hours before serving. Serves 12 to 14. melted margarine. Stir r ' ; ' " , ' l r f "KFOyorite.. Beverage For Yule Entertaining Is Fruit Punch Punch is a favorite beverage for fall and winter enter- uiiimnf. xiuuuay parties, Driaai snowera, wedding part iesin fact any festive gathering of a dozen or more call for special refreshments. On all of these occasions, the punch bowl reigns supreme. Tiny open-faced sandwiches, W teaspoon vanilla, or lemon peel, or boUi Blend margarine with hot water. tainine sufficient boiling water toi Gradually beat in powdered sugar. cover lower two-thirds of mold. Add flavorings, (if you like, add 1 Cover kettle and boil 2W to 2 or 2 tablespoons sherry or rum or hours. Replenish hot water when I brandy, along with the vanilla and needed. Test pudding with picx oriiemon peei.) neap in serving disn. or arop oy spoomuis on waxen paper. Chill. Serve on hot steamed or baked pudding. Pass a pitcher of thick hot Lemon Sauce, also, if you wish. Makes 4 or 5 servings. Rich Vanilla Pudding Sauce Mix in a double boiler or sauce pan 1 cup granulated sugar; "j cup butter; Vi cup heavy cream. Heat over boiling water or very low heat, stirring occasionally. Shortly before serving add 1 tea spoon vanilla and Vt teaspoon lem on extract. Serve warm on not-too-rich puddings, such as canned date, fig or orange nut pudding, or steamed cranberry pudding. Makes about l'i cups, or 4 or S servings. cake tester before removing from steamer. Serve hot or ailow to cool uncovered in molds. May be re heated. Serve with any desired pudding sauce. Make 3 (1 quart) puddings. To steam your pudding, how about a Dcep-Fryer-Roaster-Serv-er, newly introduced by an alumi num manufacturer? Homemakcrs who look for ver satality in small appliances will cheer a new Deep Fryer-Roaster-Server which actually performs eight needed services in the kitch en and at the dinner table. De signed to give the maximum in service, the new appliance can be used for deep frying, roasting, cooking steaming, blanching, stewing, warming and serving foods. Its ample four' quart ca- 0 I'll w U -A J, ''V:i.i -m .tut Creamy Ntctar Saues lt4 cups pear whole fruit nectar i cup granulated sugar h teaspoon nutmeg Vk teaspoon cinnamon cup butter or margarine Few grains salt 2 tablespoons cornstarch 1 egg Ui cup cream or top milk Combine nectar, sugar, spices, butter, salt and cornstarch. Heat to boiling and cook and stir until mixture thickens. 2 or 3 minutes. Slowly stir in beaten egg and cook a minute longer. Remove from heat and stir in cream. Serve hot or cold. Sufficient for 8 servings pacity is just right for family cook' ing, yet economical in requiring only three pints of oil or three pounds of fat for deep frying. Gracefully styled in gleaming chrome steel with a sparkling stainless steel cover, the eight-in- one appliance fits neaUy into Sparkling Duo Adds Flairv And Flavor To Yule Menus Sparkle your holiday meals with these two' little' "ex tras," Holiday Mincemeat Mold and Party Peaches. You'll find they'll tuck into lots of menus with flair and flavor. The duo has one harmonious in-i gredient in common, wine. Musca tel brings distinction to the peaches, while Burgundy blends with the mincemeat for a rich, de lightful taste harmony. Together they'll make interest ing and delicious relishes for the cold turkey and ham. so oliten served at holiday suppers. You'U find lots of ways to serve the Party Peaches, for they double as a dessert. Try them "as is" with sugar cookies, for a simple meal. Fancy them up with a drift of whipped cream or a scoop of vanilla ice cream or crown a slice of pound cake with a luscious party peach. And molded mince meat tastefully takes over the role of a salad, too. You may make individual molds as a very edible garnish for cold turkey or chicken. Holiday Mincameat Mold (A Salad or RtlttM 1 package lemon-flavored gelatin 1 cup hot water I cup burgundy or other red table wine Dash of salt 2 cups canned prepared mincemeat. ' Dissolve gelatin' In the hot wat er: add wine and salt, umu until I mixture begins to thicken, then fold in mincemeat. Pour into an nitaA 1.na- mnU am inl. O In. dividual molds. Chill until firm. ! Fruit cakes do not need special pans for baking. Tube pans or loaf pans are most often used for large cakes whereas empty 1-pound cof- iee cans or irutt ana vegetable cans may be used equally as well for small cakes. Regardless of what kind of baking pans you use be sure and line them with one thickness of greased waxed pa per and two of greased brown pa per. This insulation will help pre vent an unoesiranue neavy crust. In preparing the waxed paper and brown paper for lining the baking pans we find It easiest to cut the paper to fit the pan first allowing it to extend one inch above the top ot the pan. Grease each layer of paper separately and tack them together before fitting in the pan. The greased waxed naDer shnuM hA th ton Iavai. u,lth Unmold and serve on lettuce, with the double thickness of greased to the 1 dainty cookies. Dentv of ensn. freshly salted nut and mint pat- tics are excellent accompaniments to serve witn puncn now lor some iruit puncn reci pes for both formal and im promptu entertaining. The first is a tropical Fruit Punch, combin ing pineapple juice with Cham pagne, with its floating fruit wreath, it will make a lasting im pression on guests. Tropical Party Punch m cup sugar xh cup lemon juice 6 cups (1 large can) pineapple juice 2 (4-5 qt.) boattles Sauterne wine 1 large bottle Champagne Dissolve suar in lemon juice and pineapple juice. Pour over block of ice in punch bowl. Add Sauterne and mix well. Just before serving, pour in Champagne. Gar nish with strawberries, mint and orange slices, or use fruit wreath suggested below. Yield: approxi mately 50 3-ounce servings. NOTE: To make the fruit wreath for the punch bowl (see picture), place drained pineapple onunKs. maraschino cherries (dried) and paper-thin half slices and wedges of fresh green lime in the bottom of an 8-inch ring mold. Barely cov er the fruit with water and freeze unlil firm. Then completely fill the ring with water and freeze solid. The ring will last a long time and continue to look attrac tive as the ice melt.. For a holiday motif, use a red cherry and pineapple chunk on green picks as a garnish for each punch cup. Holiday Fruit Punch (Mak about 1 gallons) 2 quarts boiling water 12 rounded teaspoons tea 2 cups lemon juirc 4 cups orange juice ' 2 cups sugar 2 quarts water 1 quart ginger ale 1 lemon, sliced 2 limes, sliced Maraschino Cherries juice Vh cups orange juice cup lemon juice Simmer first four fn0redtjnt about 30 minutes. Strain and add to fruit juices. -Chill. Pour over ice or irozen pineapple juice cubes. Mtkes 2 quarts. Pinaapplt-Cranbarry punch 2 bottles (15 o.) cranberry juice 2 cups orange juice V cup (4 tablespoons) lomon juice 1 quart pineapple sherbet 1 quart sparkling water or gin ger ale Combine cranberry juice. orange juice and lemon juice: beat in sherbet, then chill. Just before serving, slowlv Dour in sparkling water. Pour over crack ed ice and serve immediately. Serves 14 to 16. In baking more than one fruit cake at a time, place them on the oven rack so the air can circulate between them. A shallow pan of water in the bottom of the oven during baking will give the cakes a soft crust. mayonnaise, as a salad, or use as a relish with turkey, chicken or nam. serves 8. Party Peachat (A Rtllsh or Deistrt) 1 cup honey 4 cup vinegar 2 tablespoons pickling spice 2 (No. 2W) cans cling peach brown paper going next t ! pan. When filling greased paper-lined containers with the fruit cake bat ter be sure you don't fill then more than 1-inch from the too. This prevents a heavy crust from forming on ton and allows for a on ot expansion in baking. yrr Fruit cake, traditional at Christmas, uses applesauce. taDie setting when used as a serv-i 1 U. nn,Hi nrinluml 1mA i.i2.'...u: r Mir er for dozens of foods and bever- , J ' "Vfii T,",',' ' . "r , J"' manufacturer has con-! Brew ,ive minut .strain. Set ) ..uerea storage in providing nat a,ide to coH at room temperature, i aU accessories -.fryer basket ' combine with fruit juices and 11 u L. " "i reclp .""" quart of water. Chill. Just before washable cord, can be kept right! p,,,,,. vr ar(,e piece of Hide. The entire unit occupies i or add ice circles or cubes utile more space than a toaster. I and ginger ale Other features include a special I Marry Red Pineapple Punch expansion chamber that prevents; 2 cans (no. 2) pineapple juice hot oil from bubbling over, a sim- 2 bottles cranberry juice pie automatic control that tells I Have pineapple and cranberry when the desired temperature has juice thoroughly chilled and pour been reached, a handy lock that, over cracked ice in a large punch holds fryer basket out of the oil bowl. Serve in punch cups. Serves when draining, and a uniaue drain i 10 top cover that makes a perfect "and for the food filled basket. ll color recipe book gives dot recipes tor taste-tempting "i can prepare in this new Splcad Fruit Punch H cup sugar !V cups water 4 sticks cinnamon 12 cloves 1 No. 3 can (48-oz.) pineapple wmt- or. mm lnMmimmiltittmnttti'tti'i.t''t1 i ' 1 1 r 1 " 'i'i'l'''TtilriT TROPICAL Party Punch combines pineapple juice with champagne for both formal and impromptu entertoinlng; Its floating fruit wreath strike th keynote. f
