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About The news-review. (Roseburg, Or.) 1948-1994 | View Entire Issue (Dec. 21, 1953)
V 2 Tha Nr3-Review, Roteburg, Ore. Mon. Dec. 21, 1953 I HERE'S HOW IDEAS Cherub Cake: Tint frosting a delicate pink. Make cherubs of marshmaUows; clove eyes: bit of cherry for mouth; halo out from candied orange peel: wings from marssimallow pressed flat between the fingers and cut in half A wvwlen Dirk is thrust ihrnueh the head and wings toi SEIUND SttllUD body; halo on point. If Christmos cake has poinsettias of candied cherries. j .is ! : 3r.- -v. -irV-rVf'- t'f Miirisrir" r'lT'"" 5 '.11' : , ; Choose Rib Roast Of Beef For Festive Holiday Meal A holiday hostess can stay serene and poised amid the flurry and excitement of Christmas or New 'Year's if she chooses rib roast of beef for the festive meal. Rib roast, either a rolled or: : standing roast, is the easiest of p!ace hjm on putter and gar holiday dinner meats to prepare; njsh iasl j,,, takdng to the la- there's no beforehand "fixing.' i blc A gay holiday garnish con no watching or specul atteouon Jlsts -poinsetuas" made by needed thiruig cooking. The cook s : pinning candied orange peel petals free for a doien and one other . , h.m. renter with a iura holiday meal arrangements What's more, no choice for the holiday dinner could be a greater favorite with guests - and family than this tender, juicy cut. A kmg-size rib roast, weighing from 6 to 8 pounds, wtil serve at least ten persons, with leftovers for a later lamiiy meal, in esu riroo Christmastime calls for food with a truly "holiday" spirit, and what could be more appropriate than a zala slued, baked ham. ft rutul h&m ic natural ; I for an easy holiday dinner, instead s of spending a Christmas in the n.,'ll I,..- Uita nt tarn aUns the size roast to buy. plan! . j... , th. on at least one-half poound per person. Cook the roast the easy; Join' the Christmas carol se! no-watching way and I bring it to sio ,ne tree whlle your he table on your handsomest plat- Mid ham , heJting I(.s al. ter with a simple festive garnish ' j ' i i t.. . w. perhaps a spng or two of hoUy. ju3t ' h 'oven time to heat The man of the house - by tra- f0 serVe hot, bake the dition the carver of the family, s, t. ,..,j i - will be pleased if you choose I . sk' ..... ,325 de2re(,, F-) ,bout 10. "' " "e pound, to .:. ' ; 5 ' '- C Ii '" & &5 ft mm ,.i Rib roosts of beef for after-Christmas dinners internal temperature of 130 de grees F. Just follow the cooking directions on the wrapper for easj-does-it preparation. Christmas is a time for gay fixings for the table so plan to Christmas Brings I gZYue Season Is Memorable Cake , Z"J tfL Christmas comes but once a There's no rolling out for these year and when it comes it; cookies. . . just drop on baking ahould bring at least one truly si,cct and bake. It's a good idea Fruit Cake Time Fruitcake, of course, is a must at Christmas time, for it is as traditional as the decorated tree or Santa Clans himself. A moist for the holiday dinner. With good sharp knife, he can quickly cane the boneless meat into thin. even slices so that it can be dished up while stm hot. ONfi-TWO-THKtS METHOD it,- ? .f.' f iwLiT, Malawi score and glaze the ham. Remove three easy steps, to cook a rolled, th. (rrf th. hot ham sn P11t "? "X Wr-n. Mhe fat into diamond shape witn ' " ; a sharp Knite. 11 you tind skinles! fW?: .... . shanlrless turns n! a well known S a ( 2. Place lat side up on a rack! vraj , j.w. Ki iki. . .7" -sh.alinw..?5? asilng Panj! saved one step in preparation. t kZMJ t I II: 4 1 in (Do not flour the roast and memoraDie caRC. neve aiwajv . i, ... u maIIo if full IKa.. ul aaiiv -i.u IUUIOI.-11. uwiK, nr .hat adnn .hn.ilH ho marfe! w ltc:P tne cookie jar full Ol these i j-lipinu. fruitcake u assured if . .. .,. i i:-. i.. I onlian Kmun ivinlrtAC Thv ir.l 1 i.u. lor inose wno preier a jiynt cdne,; t.". as well as for lovers of the tra ditional, richly fruited ones. Here is a cake to dream about. It's a sponge, light as the touch of a Christmas angel's wing. A dash of brandy flavoring ac knowledges the season. Snowy whipped cream makes a perfect background for a scattering of icarlot poinsettias. Make the flow era this way. Slit candied cherries five times, so that they fall open into "petals." Candied citrus peel, thinly sliced, makes the leaves and .terns, and a sparkling silver dragee each center. When you serve this delicate and beautiful cake, make sure that there's plenty of coflce, that good Christmas companion, to go along with it. Fresh, piping' hot and plentiful, it is the perfect accompaniment for this or any other dessert youu be serving during the holiday season. Fine tor Christmas callers, too. "POINSETTIAS-ON-SNOW" CHRISTMAS CAKE VA cups sugar 1 cup wator 6 eggs, soparatcd ' 2 teaspoons brandy flavoring 1 cup sifted cake dour V teaspoon salt 1 teaspoon cream of tartar Combine sugar and water In saucepan. Stir over low heat until sugar dissolves. Cover and boil 2 minutes. Remove cover and boil without stirring to 230 degrees F., or very soft ball stage. Meanwhile, good to slip into Christmas pack ages. too. It's fun to pack a box of cookies for someone away from home. Include some cookies from the bake shop to add variety to the box. Fruited Holiday Cookies 2 cups sifted enriched flour 2 teaspoons baking power xh teaspoon salt teaspoon cinnamon Mi cup shortening 1V4 cups brown sugar 1 egg I S cup milk I teaspoon vanilla extract 1 cup raisins 4 cup chopped candied cherries. v cup chopped nuts Sift tocether flour, baking now- dcr, salt and cinnamon. Cream together shortening and sugar un til light and fluffy. Add egg, mix ing well. Add flour mixture to creamed mixture alternately with milk and vanilla extract. Add fruits and nuts' blending well. Drop by tea spoonfuls on greased baking sheet. Bake in moderate oven (.175 dcg. F.) 12 lo 15 minutm. Makes about 4 dozen small cookies. With old-fashioned Christmas cookies so easily made at home, the only thing lacking Is a good frosting for decorating them. Try using semi-sweet chocolate mor sols in a wonderfnllv auick frost in" (Hfi n beat egg whites stiff. Pour hot, lighter chocolate flavor that chil evnio m thin stream on fan whites, Beat until cool. Beat egg yolks until thick and lemon color ed and fold into egg white mixture until thoroughly blended. Add flav oring. Mix and sitt flour, salt and cream of tartar. Sift a small amount at a time on egg mixture and fold in. Continue until ell flour has been added. Bake in un greascd 10 inch lube pan in mod crate oven, 325 degrees V., one hour or until top springs back from fingertip touch. Invert pan on cake rack. Remove cake when cold. Frost with whipped cream and decorate. applesauce, made from Jonathan or Wincsap apples,' is included in the recipe. It does not need to be sweetened, just cook the apples un til soft, sieve and set aside until cool. The delicate flavor of the apples mellows the rest of the fruit, and keeps the cake moist so that it can be cut in perfect slices. It's not too late to make this cake and have it aged for Christmas. Applesauce Fruit Cake 1 cup unsweetened applesauce 1 cup soft shortening 2 cups sugar 4 eggs 3 cups sifted all-purpose ' flour 1 teaspoon baking powder 4 teaspoon soda 1 teaspoon salt Ji teaspoon nutmeg a teaspoon cinnamon Va teaspoon allspice 1 teaspoon almond extract 1 cup candied cherries 1 cup white raisins 1 cup nut meals m pounds candied fruit mix Cream shortening and su2ar. dd eggs and beat well. Sift dry ingredients, reserving ii cup of flour to mix with fruits and nuts. Stir applesauce and flour mixture into creamed shortening and sug ar. Add almond extract and fold in fruit and nuts .Line pan.s with brown paper. Turn batter into pre pared pans. Bake in slow oven 300 degrees for 2!a to 3 hours. To test for doneness, insert a wooden toothpick into center of cake. It should come out clean when the cake is done. Remove from oven and take out of pan but do not Try dotting the scored ham with : . -!kt-;zSt whole cloves or half marasebinol ;jfriZ.'ijf , cherries. Spread the family's fa! -5'".tC.jP6(0i voriie sweet giaze evenly over tne: wv-JavV fat-scored, hot baked ham. Them t. there's no need to add water or to baste during cooking.) 3. J'lace roast in a 32a degree F. oven and cook according to the IU11UW1IIK .intmuie. I li . , ..... , tnn . n . (iS 7,p un,il tnc S-a" md,s A s brown' ( 40 degrees F. internal tempera-! e( Spo0If up or add more 0f the Medium - 35 minutes per pound 5'ale. " ve.r. 1.?'? ten c A n i uu iiui stem to uitiw 11 even.. 160 degrees F. internal tempera- For , holidav djnner you'nat. Well-done - 40 minutes peri 1 ts unri ,1-A v . , i With a Fully Cooked ham and an mneritnre- 8 I easy-to-follow schedule, you're aU r A temperature) (Kcmemhcr that the roast will be juicier if cooked rare or medi um, rather than well done.) When preparing a standing rib roast I hone-in), the only variation from the above is to omit the rack from the pan and to cook the roast about 10 minutes less time per pound. Baked Ham For The Holidays Another holiday favorite is a bak ed half or whole ham. A ham is; especially festive because it cani be so easily "fancied up" with; glaze and decoration for a noli-1 day dinner or buffet supper. Study ham label for cooking di rections. If none are available 1 set for the kind of cooking that's a part of the Christmas smrtt. COOKING SCHEDULE For Fully Cooked Hams To cook ham, place it fat side up on a rack in an open pan Bake it in a slow oven (325 de grees F.) according to the follow ing schedule: Approximate Wght of Ham Cooking Time 8 to 10 lbs 2 to 2'4 hr 10 to 12 lbs 2W to 3 hr 12 to 15 lbs 3 to 3W hrs 15 to 18 lbs 3Mi to 4 hr is to 22 ihs 4 1"4 nr; I urkpv 1 pf tovpr1-; No one will complain about left-! ' ul 'vcy --c 1 luvcl;' over ham, especially when you f" ,-... fn Wesna dish i i i w i vi iuhi i y l . r4 t I x - f i't ! 4Jh. t . aa3L tfwmmtmmkm m t.i. Homemade jams and jellies for Christmas gifts. bake a whole ham 1R minutes ner, ??"'." a "avorrui, neany aisn .... r j 1 1 If o thic nnp 2" 'a.1'ui:u'l'1fvjr. semi-swect ronl()ve ?,per limng wh(,n ron n1.n. re,a"oa,r,.,nlwrap tigntly and store in air-Ught small pieces for faster melting ; ln a phce little morsels whole, too, for polka Dpcorale your fruit cakes after -J ( FOR HOUDAV FUM-A V JOLLY TIME Ji J .: . . - , Zm .r ,,,'"' storage and just before serving or l&.tT0'V d(! UF' or,uf ','ak i sending as gifts. Fruit cakes may be either glazed or frosted and a pound; a half ham 25 minutes per pound, in a 325 degrees F. oven. I Remove ham from the oven the! last half hour of cooking time to I glaze and decorate. Score fat and! spread over it a glazing mixture made of brown sugar (1 cup. for a whole ham. mixed with just' enough pineapple or orange juice I to moisten slightly.) Return to' oven for one-half hour or until! sufficiently glazed and browned. i Encore Ham 'N Bean Skillet 2 cups diced cooked ham 1 cup thinly sliced onion One of the nicest things about turkev is the leftovers. The ten der sweet flavored meat lends it- 2 lablespoo'ns fat (saved from self to a variety of delicious dish- ham drippings) 1 tablespoon fiour 2 cups cooked green beans Vi cup liquid from beans, water 2 tablespoons horseradish or: j es in addition to being mighty 'good sliced cold with cranberry sauce. The basis for many delicious tur kev dishes is a smooth creain I sauce, made rich and flavorful 1 tablespoon prepared mustard ' milk and butter. Dairy foods 1 teasnonn sat u.iiuiij nanu. aim aiaunwiv Pan-fry onion in hot fat in a in '""r refrigerator so rrpfl m or polka dot in ill-over design with heavy skillet. Add ham and brown ' sallc! is rea"y I"'1 and ,0 smau camucs. lightly. Sprinkle flour on top. Stir i";t" . , , , Star Cake: Outline poinis of beans. Combine liquid, horserad- lurkey Chowder calls for turkey star with strins of Innn onm nrnnt i ith a.i,.i. -..h oil p,,r broth which you can make by or citron: accent tios with reil hai'n-bcan mixture. Simmer about boiling the turkey carcass and et- canaieu cnernes dipped in sugar rin center witn coconut. Romance Cake: Set two cakes interlocking on mirror: Irost smoothly and place silver dragees around edges of cakes to empha special decorative design placed ! size circles. Place candle in each on top. For a preview that will j center of cake, fill with small make for perfection arrange pat- flowers. Carry out flower note hv tern of design on waxed paper, I placing small bouquets tied with cut to size of cake, then transfer I ribbon on mirror ends, to cake top. I Appliquo Cake: Make votir own Sparkling Amber Glaze design for the top of the cake. Stir together 1 cup sugar. '4 tea-' place on frosting. A New Year's spoon each creain of tartar and 1 Dav Clock with n.inrtv numm-ale salt, 2 teaspoons lemon juice and : hands cut from citron peel and side up for a variation in decora tion. QUICK'At-A-Wink Frosting 1 package (1 cup) semi-sweet chocolate morsels IV? cups sifted confectioners' sugar 1-3 cup evaporated milk Melt semi-swect chocolate mor sels over hot, not boiling water. Add alternately confectioners' sug ar and evaporated milk. Beat aft er each addition until smooth Can L.' .u ' . "5"Vr Arrange design on glaze while it ! apple set tin untu im.Miv tunc nir fli i'v ec- ic ctiii i t . e i : j .... . orations. If there is leftover' frost- H.rtck stage: t, IT rTZ. 1,". 1LCJ,"..J.n.UlcdJl.".L',.ti!;',ruPPl 'mo cold water separates little fruit cakes baked in muffin ino hard brittle threads. i I cups; sprinkle with candied Try One Of Thtit Designs I (glace) fruit bits. Tuck holly leaf On the glazed surface of your : in top. fruit cake. . . I Lighted Fruit Cakes: Serve vour Holly Wreath: Cut small holly ! fruit cake on a trav. Dampen su leaves from thin slices of green j gar cubes with lemiin extract and citron. Arrange in a circle to form ; arranae on top of cake. Cubes "Homemade Gifts Are Appreciated milk and used ax a dessert sauce top ice cream or pudding. -MAKESAHOTMEAL SO EASY AUO TY-Spoahttl, SolodaMM, Mtxoronl, Sm SWhs wl Kto Q NooAm... com CO. ramu, owcom Christmas customs round the world are pretty much the same. And. in spite of our many differ ences, we find how much alike we are, during the holiday sea son. We all worship, we all give gifts and we all build Christmas around the children. i u l' i 8 narcl"c'!ack ! F ( - . Pomters; cage clock with friends something special, home- ? , , ,C3- K i ' -'"i"" "our h't of br.?ht . eind.e-l t-hrei j made gifts always seem to fit the 8 minutes. Remove from hoat and ! fruits. A Trooica Cake rtcsion w.n a.j :t i. ,i. i,,. brush on top of cake with brush ! made with pieces of candied pine-l ,d wiiir., it will reallv be aoarc- p:neappie shape; : cialed. Thrifty Orange Marmalade (Using orange and lemon skint) Yield: about 7 medium glasses .Tu cups prepared fruit 2lii cups sugar 1 2'i oz. box powdered fruit pectin First, prepare t,he fruit. Use skins from 6 medium-sized or- wreaths.usebits of candied cherry ! lighted with a match will burn ! ?.?,'f ,a". I!!'?!?!'. 1 and shave off and discard about j half of white part. With a sharp ! knife, slice remaining rind very fine. Add 21. cuips water, juice of 1 lemon, 'i teaspoon soda, and 1 cup sugar. (This sugar is in ad dition to the 2'i cups specified.) Bring to a boil and simmer, cov ered 30 minutes, stirring occasion ally. Measure 3'ii cups into a larse saucepan. Then make the marmalade. Measure sugar and set aside. Add ting every bit of meat and flavor from the bones. Turkey Chowder (Serves 6) 2 Tbsp. chopped bacon !-4 cup chopped onion 1 cup diced celery 2 cups cubed raw potatoes 1 cup diced cooked turkey 2 cup3 turkey broth 1 cup whole kernel corn 2 Tbsp. chopped parsley 2 Tbsp. flour 1 cup milk Salt and Pepper Place bacon in frying pan over heat. When some of the fat has cooked out add onion. Cook until onion is soft and baron crisp. Mean. while cook celery, potatoes and turkey in broth until vegetables are tender. Add corn, cooked crumbled bacon, onion, and par sley. Blend flour with , milk and stir into cooking mixture. Cook about 15 minutes, stirring occas ionally. Season to taste. Serve hot. Gtcalloped Turkey ' i. ' (Servos 4) 1 cup diced celery h cup water 4 Tbsp. butter, melted 2l-i cups 'j-inch bread cubes toasted 2 cups milk 4 Tbsp. butter 4 Tbsp. Flour Mi tsp. salt "4 Isp. poultry seasoning t Isp. pepper 1 cup diced conked turkev Cook celery in water until just j Corn Crop Value Is Near Record . WASHINGTON lift A corn crop valued at more than 4 !i billion dollars topped a list of this year's near-record crops reported late Thursday by the Agriculture De partment. Cotton ranked second in value with a crop listed as worth just over three billion dollars. Well over the two billion dollar mark were wheat and hay. Tobac co and commercial vegetables were valued at more than one bil lion dollars each. The crop values were obtained loast cubes. Cook buMcr and ; by multiplying the estimated 1953 flour over low heat until bubbly. Add 2 cups milk and cook stir ring constantly until thickened. Add seasoning. Arrange turkey and celery in a layer over half the production by the estimated aver age prices received by farmers during the year. The actual cash income to farm ers was well below this "value of toast cubes in a shallow quart cas- production" for such crops as corn serole. Pour sauce over this. Top and other grains fed or to be fed to wiiii remaining orean cunes and . nvi'Mmn uu me lumifl. iin dpi ncs. .viaice one large wreath ; tor sev eral minutes or small over-lapping wreaths on Steaming Fruit Cakes: To re cake. Finish off with a ribbon bow. iuvenale fruit cakes, steam them Pointottia or Chrstmat Trot: Out-1 in a closed container over boiling line flower or tree with halves of1 water until heated through Serve candied cherry or green citron as dessert with whipped cream peel strips. First dip fruit in sugar or a well-flavored hard-sauce. to make it sparkle use small vel- j low gumdrops criss-cross cut' on tP for center of flower and for Pushing Back Of Federal tree ornaments. Place small birth- I n r . j day candies on tree. Lands Being Proposed for dtcorating. . with liquid. Measure 3'-i cups into a large saucepan. Then, make the jam. Add sugar to fruit in saucepan and mix well. Place over high heat, bring lo a full rolling boil, and Imil hard 1 minute, stirring constantly, Re move from heat and al once stir in liquid fruit pectin. Skim off foam with metal spoon. Then stir and skim by turns for R minutes to cool slightly, lo prevent float ing fruit. Ladle quickly into glass es. Cover jam at once with It inch hot paraffin. SACRAMKNTO Calif Cal. n . . i inn nirfiis were aovisen rnoav io pownerea iniu peciin in irun in ii Hi i f flowr Ph; to go Congress and try In net' fed-i saucepan and mix well. Place ! "'n"11"11 nuin'iiM in cnti oi can- erai land ooiindaries mis led hn-k- over hiph lent and s ir unli mix I jL., .L aw. . l (lied Cncrry. tse a green Coeklail to m:lkp mnr rr,m for Irn ,.ma tn a Viarrt hnil Al pick for stem; push through ends, cities ; nCe attr in sugar. Bring to a full or two citron leaves: set cherry! Other western states would sun-1 rolling boil, and boil hard 1 min flower on top. Arrange flowers port the move, said Forrest E I lite, stirring constantly. Remove upright in groups on cake lop.. Conner of l.akeview. Ore., repre-! from heat and kim off foam with Oops A Daily: Make a number ; sont'ng the Interstate Association metal spoon. Then stir and skim of small daisies or one large daisy 1 of Public Lands Counties before' hv turns for 7 minutes tn cool on case top, i sc blanched almond the Senate Public Lands Commit-! slightly, to prevent floating fruit iwifli.v uin oi cnopped orange i tee rind tor center; citron stem and leaves .TOPS IN QUALITY!! up sain mere are manv enmmu- nilipt thai am h.nm.J 1 POWOEREO SUGAR FROSTING : unable tn evruiid ,n ll,n,r ,,!., 1 Add to the appeal and taste of directions and the time has come fruit cake with a bright white for Cahfornians to art frosting. Soften 13 cup butler or; Cooper also contended that the margarine: aild 2 cups sifted filing of mining claims nn federal Ladle nuickly into glasses. Cover marmalade at once with '4 inch hot paraffin PEACH JAM (Uiinq dried peacbtsl Yield: about I medium qlasi.i .V-j cuns prepared fruit Ui lb. dried peaches) powdered sugar gradua v. then i and near ritiea '.,.mM k .ri i mm ..mar egg white and ' teaspoon almond ; to make acquisition bv the cities ' bottle lioiiid fruit pectin extract: beat until smooth and easier j First, prepare the fruit. Add 3"i Duffy. Spread on top of cake. If people realized how much ! eons water to t-i pound i about Surprise Pack.qt: Frost cake states are snending to set'le old l'i cim) dried peaches in saure smoothly; tie package-fashion with i mining claims across highway! pan. Simmer, covered. lit min ribbons nd bow. Write message ! rights of wav. he said, there would ntes. nrin, reserving liquid Grind pcache or chop fine; mix 1 1 1 LTHuipoQJ J press down. Bake at 358 deg. F., about 20 to 25 minules. Turkey Noodle Casserole (Serves t) ti citp finely minced onion 3 cups medium cream sauce 3 cups cooked noodlea (S 07. pkg) ij cup cooked or canned peas 2 cups diced conked turkev 'i cup grated Cheddar citccse Buttered crumbs Add onion tn cream sauce. Sea- The Federal Crop Reporting Board reported that this years harvesl, despite ' widespread drought, just- about equalled that of 19S2. which was the second largest in history. son. Laver noodles, peas, turkey, anif cheese and s-auce in buttered baking dish. Sprinkle crumbs on top. Bake at 400 deg F. for 20 minutes until mixture bubbles. So Ihnt our driver-salesmen may enjoy Christmas with Iheir families ... Home deliveries lor Frido " He mode on Thuridov r nflh Unlcd frosting in pastry lube 1 be an uproar. j LOW IN PRICE j MELROSE P - ! I MELROSE RC
