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- ,' ,-