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.
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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 -
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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