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