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About The news-review. (Roseburg, Or.) 1948-1994 | View Entire Issue (Dec. 21, 1954)
Cranberry Holly Cake Adds Glamour To Christmas ; Meal Make Chrstmas, this year, a real holly-day with this very special kind of Christmas cake that is holiday-wise both in appearance and flavor, - Aptly named "Cranberry Holly Cake," it calls for adding chopped urauueiriej ngnt to tne Datter. And the light tender quality of the cake comes, of course, from the use of an especially fine cake flour. Add some of these berries, too, to part of the delicate green frost ing that you spread, between the cake layers; then "tfift-wrap" the entire cake in the rest of this fluffy goodness. To complete the Christmas picture, top the frosted cake with holly leaves and ber ries in fact, use fresh cranber ries with these leaves! CRANBERRY HOLLY CAKE 2W cups sifted cake flour 1 23 cups sugar . 1V4 teaspoons double-acting bak ing powder Yt teaspoon soda : : , 1 teaspoon salt - Vt cup shortening (at room tem perature) 4 1 teaspoon grated lemon rind Buttermilk or sour milk 3 eggs, unbeaten Vt cup fresh cranberries, finely chopped -, .. With vegetable shortening, use 1 cup buttermilk. With butter or margarine, use cup buttermilk. To sour 1 cup of , fresh milk, place 2 tablespoons Vinegar in a measur ing cup, fill cup with milk, and let stand in a warm place a few min utes, t 1. Into sifter, measure sifted flour, sugar, baking powder, soda, and salt. 2. Into mixing bowl, place short ening and grated lemon rind; stir just to soften ahortenhig.Sift in dry ingredients. Add buttermilk and mix until all flour is dampen ed. Then beat 2 minutes at a low speed of electric mixer, or 300 vig orous strokes by hand. 3. Add eggs and beat 1 minute longer in mixer or 150 strokes by hand. Stir in chopped cranberries. Baking. Pour batter into two round 9-inch . layer pans, which have been lined on bottoms with paper. Bake in moderate oven (350 degrees F.) 35 minutes, or un til done. Frosting. Prepare Cranberry Hol ly Frosting. Spread between lay ers and over top and sides of cake. Garnish with holly leaves and whole cranberries. Cranberry Holly Frosting. Com bine in top of double boiler: 2 unbeaten egg whites, 1V4 cups su gar, dash of salt, 13 cup water, 2 teaspoons light corn syrup, and in rirnna araon nnlnrinir ftpat nhmit 1 minute to blend.' Then place over boiling water and beat constantly (with sturdy egg beater or at high speed of electric beater) 7 inut ules, or until frosting will stand in stiff peaks. Remove from boil ing water and beat 1 minute, or un til thick enough to spread. Fold in 2 tablesnoons lemon juice. To one cup of the frosting, add Vt cup Jresn cranberries, iineiy cnoppea; soread between layers. Spread re maining frosting over top and aides of cake. Ambrosia means "Nectar of the Gods," and Who but the gods would have thought of tms divine aes sert! At holiday time the original ambrosia of orange slices and co conut originally became so popu JT I (. CHRISTMAS PUDDING is a tradition for the holiday season.! Here Is a pudding that compliments the holiday meal without overburdening appetites and digestions. It is a dessert which is light but so Inviting to appetites which iavt had too much turkey and trimmings. lar in parts of our country where the fresh ingredients were readily available, that the recipe travel ed fasti Now. with modern food processing and streamlined trans portation, everyone, the country over, can enjoy this subtle blend ing of tropical flavors as well as the numerous variations.. This jellied version is one you'll like for the busy entertaining tea- son it s a "light" and welcome dessert when wonderful holiday foods are apt to be too plentiful! JELLIED FRUIT AMBROSIA 1 package orange-flavored gela tin 1 cup hot. water ' 1 cup orange . and grapefruit juice- ' .;, 2 tablespoons lime juice 1 cup-fresh or canned orange and grapefruit sections -Yt cup shredded coconut, cut ,. Dissolve orange-flavored eelatin in hot water. Add fruit juices. Chill until slightly thickened. Then fold in orange and grapefruit , sections and coconut. Spoon mixture into 1-quart mold or individual molds. Chill until firm. Unmold. Makes to 8 servings. Combine, leftover turkey in al most any number of ways for truly elegant service. Turkey pieces cooked in a creamy white sauce is an old favorite that adds inter est to many a familiar food. Here is a delicious variation of a fam- i recipe Mtaring creamed tur key and crisp almonds over color ful broccoli. Creamed Turkey On Broccoli Yield: 4 to servings 2 cups cubed roasted turkey V cup butter or margarine Yt cup flour -2 teaspoons salt ' ' Yt teaspoon poultry seasoning 2 cups milk V4 cup slivered almonds (option al) 1 tablespoon lemon juice Hot -cooked broccoli Make a white sauce with the butter, flour, salt, poultry season ing and milk. Stir in turkey, Yt cup almonds, and lemon juice. Serve over broccoli. Garnish : withi re maining almonds, TURKEY LOATT Yield: i to S, servings J a ....... ..t ,,,..1..- 2 eggs, beaten H4 teaspoons salt i teaspoon paprika i V4 teaspoon pepper 1 teaspoon, poultry seasoning 1 lOVi-ounce can tondensed cream of chicken soup 1 cup milk ' Va cup chopped onion 2 tablespoons chopped parsley 1 cup i. shredded carrot Yt cup chopped celery Blend eggs, salt, paprika, pep per and poultry seasoning. Stir in soup and milk, Adr. remaining in gredients and mix thoroughly. Turn into a greased 10x5x3-inch loaf pan. Bake In a moderate oven (350 degrees F.) 45 to 50 minutes. .X ftll CAKE FOR CHRISTMASf Established 1873 THE NEWS-REVIEW, ROSEBURG OREGON TUESDAY, DECEMBER Pretty Desserts Can Compliment r festive Meals : Christmas is a hanoy season of feasting. Every home offers 'ns traditional sweets and most of us, Throwing caution - to . the winds, eat too many of them. Many clev er homemakers, however, are find ing ways around that too full feeling which often follows an over- ample holiday dinner. They are serving pretty desserts that com pliment the festive meal, yet are delicate and fluffy as a summer cloud. This Christmas Pudding is an excellent example of this kind of beautiful - but - light dessert. You will probably want to serve it often during the holiday season. CHRISTMAS PUDDING egg white . 2 tablespoons sugar V 1 egg yolk . . J: z cups mux 2 or 3 tablespoonsStigar Y teaspoon salt v 3 tablespoons quick - oking Vt teasooon vanilla 13 cup cream, whipped Diced candied ginger Nut meats, coarsely broken - Beat- egg - white until foamy throughout; add z tablespoons su gar, 1 tablespoon at a time, . and continue beating with rotary egg beater until mixture will stand in soft peaks. Set aside. . Mix egg yolk with about V cup of the milk in saucepan. Add 2 or tablespoons sugar, salt, tapioca and remaining milk. Place over medium heat. Cook until mixture comes to a boil, stirring constnt- ly - uiu takes s to a minute, pour small amount oi not tapi ca mixture gradually on otan egg white.-blending well. -Then quickly add the remaUinrfe mix ture, stirring constantly l(The hot ter the tapioca and tWe faster it 'i blended in.' the th'crand fluf fier the pudding wifM5e.)Add va nilla. o Cool lor is to zu minutes. Fold j'hi- whioped Scream. ; Chill, Serve i sherbet glasses. Garnish with anditipnal whirjned cream, At desired. Snnnkle with dices pre served 1 gingeA and nut melts. Makes 5 or 8 Hggvjmjs. , STUFFED ARPJUES: ' Coref ap ples. Stuff with sausage, mealf mix ed with an eual quantity of sea soned bread crumb. Bake it slow oven until apples re soff Cool auickly and warp in foil of freez er pacer.; and freeze. ., Reieat in slow-oven, leaving a foil. Unfurl the foil an - PEAS SAUTE ElHWlTH' MUSH ROOMS: Saute VfeutfWicfed mush rooms in 2 tbsp. t!Dtt orj margar ine. Mix lightly Wlllfkg-Iiot- 't'i ('"" poie! in me na rtrve. en green peas, caonea itinjpi ut ' MlllO Tree cakes . . . Holly Cakes a- A' Yule- " tide wish that is sincere, a holiday that brLnas" good cheer, Hoi idaVWbm lAGblaj 7 WiOrChri riJt' g sou: more ajaSBgrafi highlight decorat' xou the gaiaRCfiris uvuues vement1 There'il'Blumiili new skin shankless Variety available no mac s easier 10 prepare oecause it has had the bony shank-end and shank skin removed. These stream lined awns are available in both the Csak Before Eating" and the FulUr Cooked" styles and have ntlv smoked over hard wood lir'es. Of course. lor that traditional yuletide njeal, you'll probably want to serve the ham piping hot, topped with your favorite glaze andgarnishVKasy baking or heat ing' directionsare printed on the nam wrappers, a i puuuu v-uuk Before Eating" type ham will be ready to serve in 3 to 4 hours in a 325 degree F. oven, or if you choose a Fully Cooked type, just heat according to the directions., wnen raaay io giaze, mane diag onal cats in the fat to form dia mond-shapes, cover the surface with your own special glaze, and pop. back into a hot (400 .degrees oven for 15 minutes of brown ing. rhen, for that final touch that brings beauty and appetite appeal to your banquet tame, acm a color ful garnish of banana slices and red and green maraschino cher ries arranged in a holiday wreath. The ,ream color of the banana, preserved by its lemon bath, with the rjid cherry'centers and the contrasting green . leaves - make a striking color combination against the smmmering goicien - giaze oi the . baked ham. Here's the heat ing schedule with directions for using this colon ui garmsn. COOK BEFORE fcAIINU HAM SCHfcDULtk Baked Ham ' . Place ham fatside uo on a rack in a -shallow baking pan.. Bake. inl slow oven (325 desrees r.) ac cording to the cooking schedule or to 160 degrees F. as recorded by a roast meat thermometer, berve. Glan If desired, the ham may be glaz ed. Remove ham from oven one half hour before time indicated on schedule. Pour off drippings. Cov er with sifted brown sugar ana re turn to oven for remainder ot cook- ing time Sk n iii Shank Ham Final Approx. Internal W.IBht' in pounds 4 -8 S s to i 8 to 10 Cook. Time Temp. in hrt. Dtartts F 2V 160 3't 160 4 100 214 Io 3 ' 160 2'A to 3-14 160 10 to 12 12 to 14 314 to 4'A 160 4 to 4'i 160 14 to IS 414 to 5 .160 5 to 5 ' 160 5V4 to 6 160 16 to 18 18 to 20 FULLY COOKiO HAM SCHEDULES Haalad Ham Place ham fat side uo on a rack in a shallow nan. Heat in a slow oven (325 degrees F.) 10 to IS minutes per pound. Note: This will give a ham that has been heated to about 100 degrees F. It will be warm, not hot. Hot Baked Ham Place ham fat side up on a rack in a ahallow pan. Bake in a slow oven (325 r.) according to the , . eacb' " nexf year J ... I Star Cake And oil sa'lrt-hormonywiththt season! and rmfore (6 i :ome ' j f .Connie Box Highlights astti1hei around ie corner, it's time tcHSc? ;ional holiday dinner..-. What '-oaw be that menu thrrif; t ealtw fiiljH una mane more hoib wjsun tnie year oy. cnoosrw- av .cjn- .,v i -. r r sg therl bakmgsi recorded mnmptpr Glau ItS- I ' . . , - . If desired.lfle ham may be t aztitr pour into freezing tray. 1'iace ed. Remove Sam from oven one I half hour Uefoi-e time indicated on schedule. Pour off drippings. Cov- er with bt-own sugar and return to oven itobrown Klaze and comDletelHlboth and fluffy. Return to freez baking. ' Afpt compartment and freeze, to de- ,inls5 shanhlbss ham Approx. bak. TW in nnyr 1 1 t Jr IV : ' In 5U ri to-2 to 3 . 12-teW to 3'4 sy to 3V,, ZVt to 4 to 4' CM S HAM OARNI5 Yield: lough for en ham I i2;- ich banana slices 2 tablespbons lemon juice it wnoie puves . '. 4 green fnaraschinoV cherries, quartered I i 4 red maraschino cherries Din banana slices in lemon juice. Just before serving, arrange ba nana slices to form a wreath on a baked, glazed ham. Between every iwo nanana slices auacet green quartered cherries for leaves. Cut two red cherries in quarters for a ribbon on the top of. the' wreath. Cut ' remaining red cherries in eighths for centers of banana. Put a clove in the center of a piece of cherry to fasten, down the banana. TURKEY HOT BROWN 2 cups water. ' ' , 1 I V i . ..u - ' J. icMayuuu bbilv. - 1 cup uncooked white rice j. !U'a oz. can. conaensea cream of mushroom soup, ". 1 cup milk ..' ; "i teaspoon salt Dash of black pepper 6 large slices of turkey or enough small pieces for six servings Y lb. American cheese, grated (1 liberal cup) 1 teaspoon paprika Mothed: Put the water, salt and rice in a 2-quart saucepan and bring to a vigorous boil. Turn the heat si low as possible. Cover and leave over -this low heat for 14 minutes. Remove from heat, but. leave lid on for 10 minutes. Spread the cooked rice over, a greased shallow baking dish about 12" x 8" x 2". Heat toge'her the mush room soup, milk, salt and pepper. Pour half this mixture over the rice. Place the slices of turkey over the rice. The slices- should not overlap. If small nieces of tur key are used, arrange them on the rice to make six services of tur key. Add the cheese to the mush room soup-milk mixture and heat slowly until the cheese melts. Pour (his over the turkey and rice. Sprin kle with the paprika and place In Ihe broiler and broil until hot ami bubbly. Watch closely to prevent top from bcomin( too brown. This recipe maxes e servings SK WtiOht , 'bak. Tilfl - -trruS. in pounds In hrtjr . degraesP. S X' , 2( I 130 a - '., . no "7 In 5U 21, 1954 297-54 Quick And Easy, But So Elegant Most of us yearn to turn out ele gant and fancy dishes, and at the same time look for the quick-ana-easies, and usually the two are far apart. Here, though, is a quick-and-easy "Spiced Peach el with Spicy Sherhet" that seems as fancy as the most- ele gant restaurants would serve. Yet it takes only ten minutes of your time a day- before, you plan to serve it, and a very few minutes the, next day. A can of cling peach halves, some whole spices and a little vinegar . become delicious spiced peaches in only ten min utes. After the peaches, have ab sorbed the good spicy flavor over night, drain off the syrup, add a dash of lemon juice . and freeze ,:i rr-i. t ' i i . : uiiiu nun. me spicy -sueruei jx unusual and delicious, "and served In the spiced, chilled peach halves makes a wonderful meat accom paniment. Serve it with roast chicken or turkey, too, it will make roast pork or lamb seem like holiday least. Spiced Naohea with Spicy Sherbet 1 No. Wt can cling peach halve 1 teaspoon wnoie ciovei kl,(3-ineh)' stick climamon St"? Olespoona vinegar . . teaspoon lemon Juice y . - -, ...h.. tni J ...... I.VHV,.... ...... sauce pan. Add cloves, cinnamon ind vinegar, and boil slowly 5 'mjunf-p Jftld peaches and cook gentlysirtninutes longer. Allow to staifff Several hours or overnight. w .... sirain xt syrup, aaa lemon juice in freezing compartment with con- trol set at lowest temperature, Rreeze until barely firni. Turn tn into, chilled bowl and beat until ired consistency. Keset temper- FinT(ature jadtttrol to jnormal'. Serve 3 M es heaped - with spicy Snerbet, compajui iment, Makes 6 ra T servings, Gala holiday salads, one Santa Claus red, the other Christmas tree green, will sparkle on-any festive table, -jyiiea wjjftiuis ana 'runs and ever so pubtly flavored with wine, fey ariMjursting with good nesa.. So prettywgether, either of them may star alone for special luncheons, dinners or buffet sup pers. , . , . : Vintage Cranberry Melds . Serves 4 f Hi cups bottled cranberry juice cocktail . 1 - repackage cherry-flavored gela "'ttn . Hftup Burgandy or other red table wine. ' i 3 tablespoons red wine vinegar 'irs;up sugar Dashf salt ii ' ' 1 cup halved fresh or canned 7i'". J as J'kJ' i ' J mmtm" t -4,:. - S ','. y' ' Ljj N 1.7 fMfeb. .y SPICY SHERBERT is all that the name Implies. A dessert that you would expect, to find on the most elegant of tables during the season, this simple' dish is one you may serve 1 with assurance that your table is as elegant as can be. ; :.'. I 4 ' 'Star Of Wonder' Is This . NesselrocfeChristmas Cake "Star of Wonder, Star of Light, Star with Royal Beauty Bright." So runs the' beloved old, carol. Its popularity is understandable,' for the star. has been a symbol of hope and joy ever since, the Three 'Kings first saw its radiance in the sky. 1 Lest its message of hope be lost among the reindeer and the Christmas trees, make sure that it has a prominent place m your Christmas festivities. Here's one way to introduce the simple beauty , of the- star onto your Christmas table-. It's a Ncs selrode Star, an slry-fairy dessert that's pretty as a baby cherub.lt is not a traditional Christmas food. but after all, you can't eat plum pudding and nice pies every day of the Christmas season, can you? The truly traditional touch can be supplied, by the pot of steaming coffee' that' accompanies it to the table, for coffee has spelled out Christmas hospitality for gener ations. -In addition to being ' delicately beautiful, the Nesselrode Star re quires no cooking, being a refrig erator cake. It would be perfect to serve after ,. any - main.- meal where a small serving of a delicate dessert was indicated; just to keep the coffee company. So when you bring on the Christmas coffee, that a the time: to let-your star snine. rw !. ". serving. If you cut off -each ivm of the star then divrV the mnininsr , pnV. inln . : thrni. . : ittiti will have eight equal portions NESSELRODE STAR 1 Daxer'8 pouna caxe 1 pkg lemon-flavored gelatine V pun hAlvk ii-nm whimwtft vk cup broken pecan meats - M cup chopped maraschino jehetl . riea f t.io rum flavorinlr Select a star . shaped - mold. Grease lightly. Cut cake In - thin slices, then cut slices to fit -mold, making enounh for 3 or A layers. Crumble cake scraps to sprinkle in any spaces left 'between cako nieces or to use as last layer. Prenare eelatine as directed- on package. Chill until consistency of unbeaten' egg white. Whip with ro tsry beater until light and fluffy. fold in remaining ingredients. Av ranee one layer of cake pieces in mold and spoon a layer of filling on top. Arrange another layer of cake pieces, then filling, then cake again, then filling, then cike or crumbs. ; Chill several hours.. Un mold. (Frost top. with additional whipped cream and garnish with colored ' sugar and Maraschino cherries. ' Makes 8 serves. , - After you've had your fill of both hot and cold sliced 'turkey then it's time to make: the leavings into something especially good-tasting like this "Turkey , Pie." The iur- seedless -grapes V V cup finely cut celery Yt cup finely chopped walnuts Heat cranberry juice cocktail to simmering; add gelatin and stir until dissolved. Remove from heat. Add wine, wine vinegar, sugar and salt; stir to dissolve sugar. Cool, then chill. When mixture begins to thicken, fold in grapes, celery and nuts. Spoon into 8 individual irolds or custard cups that have been rinsed with Aid water. Chill until firm. Unmold On crisp , salad greens and serve with mayonnaise or a fruit salad dressing, - s-, Vw-t' J-cS-l ry-accented sauce is un easy one it s. made with a can of cream of chicken soup and a generous. amount of meaty ripe olives. TURKEY Pit . ' X cup ripe olives I (10V&-ounce can -cream- .of chicken soup ,.. r Yi c,Up milk teaspoon curry powder 3 cups diced cooked turkey : Pastry (basis 1 cup flour) Cut olives into large piecos. Com bine soup, milk and curry powder, and heat to boiling. Add turkey and olives, and heat. Turn into 8 inch round baking dish - and top with pastry. Bake- in hot' oven (425 degrees F.) 25 minutes or un til pastry is. well .browned.-Serve , at once. 1 Makes 4 to S servings. Serve this gaily trimmed tree on a silver tray -or rectangular cake plate and use it as a center- piece for a dinner or buffet iJffgjXtt'rm Y ,Jd" ' M ... :ufi 2Vii cups. Bitted cake flour . IVi cups sugar teaspoon o Me-acting baking. -1 powaer 1 teaspoon salt 1' cup -milk i."- I I teaspoon vamUa Long colored gnmdrop Vowl. Sift together flour, sugar, baking pow-rffli- andi'Mlb 'itttn the bowl. Add . z-3 cup milk and vanilla. Beat 2 minutes on medium speed of elec tric mixer, or, bv hand, -using 150 - strokes per minute. Add eggs and remaining 13 cup milk. Beat for 2 additional minutes on medium speed. Pour into 13x9x2-inch cake pan (bottom rubbed with shorten: ing). Bake in a moderate (35 de grees F.) about 30 minutes. Cool iu minutes. Remove from nan. Cut a 8-inch strip from the 9 Inch side of cake. Cut in half to make 2-lay-er tree trunk. From remaining large piece of cake find center of men sine, cut irom center point to corners, to form a tree shape. Put corners together to form bot tom layer of cake. Frost layers with seven-minute frosting. Put top layer over bottom layer and frost. Put 8 long licorice gumdropa vertically on trunk of tree. Alter nate long colored gumdrops along sides of tree lor ornamamea branches. . . SEVtN-MINUTI FROSTINO Yield: Frosting and filling far twe y-inch er three l-lnch layers 2 egg whites s ' l'i cups sugar 5 tablespoons water , ' Yt teaspoon salt - - Yt teaspoon cream of tarter 1 teaspoon vanilla Mix all Inzredients. excent va- nllla, in top of double boiler., Beat with rotary or electric beater over ' lightly boiling water until frost- lug iiauun in -wvu. minutes. Fold in vanilla., Note: For green frosting, add few . drops of green food coloring 'With -the Vanilla, .. ; i.r:a- ,' ,-
