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