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About The news-review. (Roseburg, Or.) 1948-1994 | View Entire Issue (Oct. 21, 1954)
Football And Food Ar The Touchdown IW ins Teen-Age Football Fans Go For After-Game Goodies TEAM ! TEAM! TEAM! , . . FIGHT! FIGHT! FIGHT! . ' ' . - These are the kind of sounds that issue from the kids these days. Football is in the air, and after the game, afternoon or evening,, a hungry gang of football fans de scend on the kitchen, demanding something to eat. A wise Mom, who knows her own team's favorites, will 'have handy something really s special in the way of eating. Just such cookies are these clever little . men. their footballs and other pennant flags.- Be sure to serve something piping hot' to drink with them on nippy days And: here's a secret! These cookies are almost as much fun to make as they are toeat!. . Gingerbread men take frosting helmets; - soft" molasses cookies sport a frosting football lacing; thin molasses cookies wave a school pennant cut. School clays, football themed parties, Hal lowe'en. . .whatever the fall sea son activity. . .cookies flavored with the delicate touch of unsul phured molasses cross the goall ' The active student needs energy giving foods. Unsulphured molas ses, being the juice of sun-ripened sugar cane, is an energy food. It contains 73 per cent true su gars,, easy to assimilate. The active student needs Iron for good rich blood, and unsul phured molasses rates as an out standing source of available iron. Only liver compares favorably with molasses as a source of this mineral, and molasses wins even in this comparison a a less expen sive source. That term "unsulphured" means that no -sulphur nor other preser vatives are in this fine molasses. Unsulphured molasses can be clas sified as a natural food, the juice of fully matured sugar cane. Sugar cane' for this molasses has grown from 12 to 15 months in the hot tropical sun of the West Indies. The cane is crushed and the juice - clarified,- and then con centrated and shipped to this coun try to be blended for uniformity of flavor.- Dnsulpfiured molasses may thus be defined as a care fully and specially made product, a primary food, rather than a by produce of sugar-making. Gingerbread Football Men Vt cup shortening "i cup sugar , H cup unsulphured molasses 1 egg 214 cups sifted all-purpose flour Vi teaspoon salt 'H teaspoon soda 1 teaspoon baking powder 1 teaspoon ginger 1 teaspoon cloves IVi teaspoons cinnamon . 4 teaspoon nutmeg ' Cream together shortening, su gar, and unsulphured molasses Add egg; mix well; Sift together flour, salt, soda, baking powder, and spices. Add to molasses mix ture; mix well. Chill dough about z nours. itou out l3-ineh thick on lightly floured board or pastry cloth. Cut with a 6-inch gingerbread-man cutter, or cut around ' cardboard pattern. Bake in a mod erate oven (350 Deg. F.) 10 to 12 minutes. Cool; decorate with or namental Frosting. Yield: 114 doz en "Men." Note: If cookie- "stands" are desired, double the recipe. Cut out WANT SOMETHING HEARTY offer a nippy afternoon spent ot the gome? Then stewed beef with Herb Dumplings is the dish for you. This will worm you to the tips of your chilled toes. ,iAV... M. o t2 hit f WHEN YOU FEED A CROWD, there must be plenty of toste tempters. That's where Bit tersweet Mocha Cupcakes come in. Easy tj prepare, but they won't lost long, so why not make plenty. Football crowds have a woy of bringing big appetites with them. "stands'- with a '3-inch round cut ter; bake according to directions. Put "Football Men" on "stands" with small amount of ornamental frosting. -' Sandwich and Pennant Cookies Use.same recipe as for Ginger bread Football Men. Take small portion of dough to cut out pen nants. Roll out dough Vj-inch thick on lightly floured board or pastry cloth, cut permanis in Vt - inch width;, press wide end on tooth picks on baking sheet. Bake in moderate oven (350 Deg. F.) 5 to 7 minutes. Cool; decorate with the Ornamental Frosting. Roll out re maining dough V-inch thick; cut witn a 2Va inch round cutter. Bake in moderate oven (350 Deg. F.) 10 minutes. Cool. Sandwich half the cookies together with peanut putter, and remaining half with peppermint - flavored confection-ers'-sugar frosting. Stand pennants upright in sandwiches. Yield: Ap proximately 4 dozen sandwiches. r Molaisot Football Cookitt 54 cup shortening '- ti cup unsulphured molasses 2 tablespoons sugar v 2 cups sifted all-purpose flour "A teaspoon salt , r 1 teaspoon soda -. 1 teaspoon cinnamon ai teaspoon ginger Vi teaspoon cloves 1 small egg - Melt shortening in saucepan large enough for mixing cookies. Stir in unsulphured molasses and sugar; cool. Sift together flour, salt, soda, and spices. Stir a small amount of dry sifted flour-spice bland into molasses mixture. Beat in egg. Add remaining flour, blend ing until, smooth. Chill dough about 2 hours. Shape into lVi-inch balls; form- into oval shape. Place on baking sheets about l'-i inches apart, to allow cookies to-spread during baking. Bake in a moder ate oven (350 Deg. F.) 15 to 20 minutes. Put "lace" on "footballs" with Ornamental Frosting, "ield: 2V4 dozen cookies. . Ornamental Frosting' , - Sift together 1 cud confectioners' sugar and teaspoon cream of tartar; add 1 egg white and Vt tea spoon vanilla. Beat with a rotary beater until frosting holds its shape. Cover with damp cloth un-. m ready to use. , Coconut Watflos: Fold 1 cup snredded coconut into waffle bat ter. Bake. Serve with butterscotch sauce. Win Or Lose, These Are Tops Dreams of bliss! Wl m lows a-melting in a bowl of rich warm chocolate pudding, served to a foursome of young people who've trouped back home, RAV ENOUS, after a brisk afternoon of football. This warm pudding is made in the usual way! for pud dings, that is! by following the di rections on uie package of choco late pudding and pie filling mix. But instead of chilling it, pour right into the serving bowl from the saucepan. Drop in half-a-dozen' marshmallows and watch them melt slightly over the surface, giving the pudding an attractive, marbled look. Serve immediately. vnncmirin ruaoing 1 package chocolate-flavor pud ding and pie filling mix 2 cups milk ,. 8 to 12 whole marshmallows Combine pudding mix and milk in saucepan. Cook and stir over medium heat until mixture comes to a FULL boil. Remove from heat. Add 8 to 12 whole marshmallows and stir until nartiallv mnlinH Serve warm, plain or with cream. Maxes 4 or 5 servings. Note: This is a quick dessert that should be served 30 to 60 min utes after it is made so as to be warm when served, Be " sure to refrigerate left-over pudding. Hurray for cup-cakes! Today's mixes provide easy making of the liny cakes and here's a brand- new and excellent chocolate frost ing to add the telling touch. oiiiersweet Mocha Frosting in volves no testing. Just keep it over heat until clossv and thick Then cool, spread and devour. That gooa companion of all snacks, a steaming coffee pot, will beam fra grant approval of your "whaWo serve" decision. Bittersweet Mocha Frosting 1 oup sugar 1 cup cocoa i teaspoon salt V4 cup strong coffee Vi cup broken nutmeats teaspoon vanilla Combine sugar, cocoa and salt in saucepan; blend in coffee. Cook over low heat until smooth and glossy, stirring o(ten( about 15 min utes). Cool. Beat in nutmeats and vanilla. Chill until firm. Spread on cake with spatula dipped in hot water. Makes enough frosting for 24 tiny cup cakes or (op and .sides ot two 8-inch layers. SECOND SECTION ROSEBURG, OREGON THURSDAY, In Answer To Your Requests, Two Wonderful Candy Recipes Here are two recipes, printed in answer to special re quests. I 'A 'After searching for a failure-proof recipe for fudge making, we came across these all the answers. We suggest rections carefully. Creamy fudge in one easy les son! vThe recipe Is not different. It's the method of making that's the secret. And you should know the reasons behind the method so you'll see why each step is Im portant. First: Be sure the sugar is dis solved before the mixture boils Second: Make an accurate test to determine when to stop the cooking. Third: Don't jar or stir the hot mixture until it is coldl Croamy Fudge ' Yield: About 24 placet Cooking and cooling tlmt: About 2 hours 2 cups sugar 2 1-ounce squares unsweetened chocolate Few grains salt 2 tablespoons butler cup milk 1 tspn. vanilla Place all these ingredients ex cept the vanilla, In a 2-quart ket tle. Stir well and heat slowy. Scrape the sugar from the sides of the kette and stir so the cho- udi on (gH i0 l NO ONE WILL LOSE when the teom descends on the after-the-game table filled with 1 these delightful little football men. The gingerbread boy has donned a helmet and -has joined the team of goodies that grace such a table. He is surrounded by footballs and pennant flags to complete the theme, so now it's up to you to blow the starting whistle for good eating. . . ' .'..', two which seem to provide you read and follow the di colale doesn't stick to the bottom (It will burn.) Now cover the ket tle and continue to heat slowly until the . mixture bolls. Reason: All tho sugar must bo dissolved or a fw grains on tho side of tho kettle or in tho mixture may cause graininess in tho fin ithtd fudge. When the mixture boils, remove the cover. Slir to be sure the cho colate is melted and stir slowly as the mixture boils, to prevent burn in?. if you have a candy thermome ter, fasten it to the edge of the kettle so the bulb is in the boiling mixture, but not touching the bot tom of the pan. Boil to 233 deg. F. If you haven't a thermometer, fill a large pan (or dish pan) with cold water. When the bubbles of fudge settle down to small ones, set the kettle off the heat. Dip out a teaspponful and drop it into the cold water. Try to pick it up with your fingers. It should make a soil ball. If not, continue to cook and test again. Reason: Tho largo amount of water cools tho fudge to tho stiff ness it will bo when it is ready to boat. If a cup of water is usod, tho fudge warms it. A toatpoonful in a largo pan of cold wator gives you an accurate tost. When the boiling fudge gives the right test, remove the spoon and set the Pan into the large pan of cold water. (Don't let it UV. J Luu k SU1 ill 1U1& IS a ttiuiai stage. Reason: Tho fudge now is su persaturated solution. This moans that there It more sugar dissolved In tho hot milk than could bo dis solved in tho cold milk. So tho sugar tends to settle out at tho mixture cools, especially it tho mix ture it stirrod, if there are any rough spots on tho pan, or it there It any undittolvod tugar in tho mixture. When the fudge is cooled, the kettle may be lifted out carefully to replace the warmed water in the large pan with cold water. Let the fudge cool until an imprint is left when the fudge is pressed with the finger (and the fudge feels cold). Now, add the vanilla and bctt it! A wooden spoon is good for this. Beat it to mix in air and to make the fudge fluffy. When the fudge is as thick as molasses you can rest a few minutes, thci) beat it again. Don't leave it, though because it may harden suddenly. Now clean the surface of an en amel, composition, or metal ta ble. Get out a teaspoon and a tilver knife. The fudge will get softer just before it sets. It will begin to look dull. Test a bit this way. Dip out a tcasponnful (using left hand) and scrape it out onto the table (using knife in right hsnd). Use jet OCTOBER 21, 1954 the knife to swirl the top. If the little .patty of fudge doesn't stay in place, scrape, it up and put it back into the kettle. Beat some more, and, watch it. If the test patty holds it shape, work fast and shape all the fudge into little rounded patties. Reason: These little pattlot ttay toft inside, yet they are firm enough outsldo to handle. When all the patties are made, they should be ready to serve. Put remaining ones in cake box or can .with a tight-fitting lid. These will be even better the second and third day. Chocolate Waffles: Melt one fl ounce package chocolate chips over hot (not boiling) water. Com and fold into waffle batter. Baku. Serve with vanilla ice cream and chocolate sauce. Jutt-in-case Suggestions ' You can double this recipe, but don't try to make half a recipe. You . can add VSt cup chopped nuts just when the fudge begim to set. If added too early, it's hard to beat the fudge, and if you have to cook it over, the nuts become soft. I And if the fudge is sugary after all (you didn't follow the direc tions? I, add U cup milk, stir well, and start .re-cooking. But do stir to dissolve ail the sugar mis ume, and let it get really cold before beating. If the fudge sets before you get the patties made (cooked tco much?), add a spoonful of cream, scrape out the fudge onto tlie table, and knead it with the ball of your hand. Ada a little more cream and knead until the fudge is all softened into a big ball. Shape into little balls or into a long roll and. slice it or leave in roll until ready to serve. If the fudge doesn't set. add V oup milk. Stir and rccook ik Slttp-Tlght Waffle! Makes ID ttrvingt 4 cups ready mix pancake flour ' 4 cups milk 23 cup melted shortening 4 eggs For the waffles, place all In grcdicnts in a large bowl; beat with a rotary egg beater until fairly smooth. For a 7-inch round waffle, pour 23 cup batter on hot waffle iron. For large waffle irons, use more batter. Bake wat tles until steaming slops. Midoat Cream Puff oaladt Croam Puffs: 1 cup hot water vt cup butler or margarine A teaspoon salt V4 cup enriched corn meal 'Vi cup sifted enriched flour Varv the fruit vou serve for breakfast by including dried and canned as well ai freh and frozen ti - - t u I r The new way many folks ure fix ing prunes these days is to Did aome prunes in a jar and cove with boiling waier. Let stand 4i hourj in refrigerator. 1.r..t.,1t...r..-..1 f innif "fc 246-54 Established 1873 Knapsack Burgers Makes 24 burgort Ham Loaf; '. . - ' 2 pounds ground smoked ham i3 pounas ground tresn por ; in cups quicx or Ola fasflioned. uncooxea oats 2 eggs, beaten 3 tablespoons, prepared mustard , i laoiespoon Worcestershire sauce : 1 teaspoon pepper 13 cup chopped onion 1 cup milk 2 dozen hamburger buns Combine all lnercnienU for ham loaf. Pack into three No. 2t4 cans. tsalce in a moderate oven (350 deg. F.) about l'.a hours. Cool a few minutes; remove from cans. Chill; lice and put in buns. i - i-1 '"i f,- i - .. .r. . UltH j Hit WKH u. mtpp' a REALLY NEW worm chocolate pudding, this and watch eyes light rim y(Bc -ZT'-v - r- y prfr? '--N riiv - Jr i f . I; tec Vj - vf , J j 1 y . x Franks Score Touchdowns With Home Team Rooters Football season Is here time for a party. A guar anteed party success is the after-the-game "come to our hdtise for supper" party Whether the game is a victory or disappointment, everyone will be tired and hungry after an afternoon of Cheering and will enjoy relaxing; over .super while they. discuss the day's highlights. . Chili Beans Will Satisfy Big Appetites One of the main things ' to re member in planning a got-togelh-er after a football game is that your guests are. going to have tremendous appetites. Your best selection by way of an entree is something that is hearty, filling and Inexpensive like this flavor some "Chili Bean Casserole." It's a meal-in-a-dish casserole made extra tasty with ripe olives, kid ney beans, tomatoes and stewing beef plus an exoert. combination of seasonings. Get it ready for the oven before you go to the game ana an u , nceas laicr is lime enough in the oven to . heat . it through and melt the cheese top ping. , . Chill Btan Caittrola :' 1 pound red kidney beans 1 poun4 diced lean beef Oil for frying . . 1 large onion : . , 1 dove garlic 1 tablespoon chili powder . 1 tablespoon Worcestershire sauce . 2 tablespoons salt 1 quart hot water 2 cups ripe olives i, 3V4 cups canned tomatoes " H cup corn meal 1 cup grated. American cheese Wash beans, cover with cold wn. ter ana soak overnight. Brown beel in oil,-Chop onion and slice garlic very thin. Drain beans, add h-ef. onion, garlic, seasonings and hot water. Cover and simmer s o.ir or until tender. Cut . olives into large pieces. Stir in tomatoes. Teenagers Go For New; Busy Day Dessert WHY NOT? If the day is a busy one for youj why not turn-the fixin's over to the junior crowd. This is one dessert they can fix without trouble and fuss! No cooking, no cool ing, the packaged ready-to-mix without cooking dessert, in vanilla, chocolate, or butterscotch, will always suit them to a "T." For added attraction, top with crisscross pattern of pressure whipped cream. " ! . -.til, IDEA If thev like ouddina cold, 7. ' i"AI touched with white by the lightly melted marshmallows ... try up and smiles grow warm! flan a menu that can be ready except for a few last minuta touches. Make it hearty appetites sharpened by excitement and whole afternoon outdoors are big ones. Hot baked beans, broiled cheese-topped frankfurters, tossed green salad, sliced brown bread, crusty French bread, chilled milk for the younger set and cold beer for the adults will please the most ravenous rooters, Set a gay table In advance buffet style with colorful pottery serving accessories and an ap- Sropriate centerpiece. Carry out io air of smart entertaining by serving the beer in festive-looking pilsencr glasses and the milk In attractive glass mugs.. H"me 'rom the game, sinray heat the beans, combine . the salad, broil the franks,- and siio per is ready, to come to the ta bic. -i ... .. , v -'. ...... ,. ..i. . . Broiled ' ' : Cheese Topped Frankfurter! 8 frankfurters '1 i Mustard 8 thin slices sharp cheese Cut frankfurters- lengthwise down the center, being' careful not to slice all the way throughi Press frankfurters open flat and spread lightly wilh mustard. Broil .until cooked; top each with a strap' of cheese. Continue broiling until cheese melts. Serve immediately. '- Three ways with Frankfurters Take your nick from this trio of thrifty frankfurter dishes to serve for -company or family dinners. cornmoa'l and olives,, and cock and stir until tnickeiiwk ' pour into casserole and cover with cheese. Bake in moderate oven (350 deg. F.)" about 20 minutes or. until cheese is melted. , Serves 8.. . . -. ,, i they'll love it hot! Dishes or
