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About The news-review. (Roseburg, Or.) 1948-1994 | View Entire Issue (Nov. 21, 1955)
a 1 1 a SECOND SECTION Th Newt-Review, Ro.eburg, Ort. MONDAY, NOVEMBER 21, 1955 275-55 "7 liankdcjivincj. Feature Steamed Plum Puddings For The Holiday Some foods are just naturally as sociated with certain seasons of the year and the favorite winter specialty is steamed fruit pudding. The rich distinctive flavor of a steamed pudding makes it the per fect choice for holiday desserts. A steamed pudding is not difficult to prepare, though it does require inng sieaming- time. You II find the modern steam pudding, which is made with shortening, is every bit as tempting as the old-fashioned suet type. And you can Prepare it more quickly and easily ecause the shortening is readv for melting to add to the other ingred ients. Of course, use a quality, all purpose shortening for this king of desserts. You can us large or individual molds for the pudding, depending on how you're serviim it. and if you haven't the individual molds, custard cups do nicely. Remember to fill the molds only about two thirds full to allow for expansion of the pudding during steaming. To make a steamed pudding that's perfection, see that the cov er is tight on the mold container so moisture doesn't collect from the steam and make the pudding too moist and heavy. You can use aluminum foil or waxed naner to cover the molds, being careful to lie mem nrmiy. Set the filled molds on a lack in a deep pan or kettle and add boiling water until it is halfway up around the molds. Cover the kettle tightly to keep the steam in, and adjust the heat so the water will boil throughout the steaming. Check every so often and add more water as it boils away. Grandmother's Thanksgiving After steaming, set the molds in dinners were a real production, cold water for a few seconds to ni, o ,,,,,,h f,i il. ,i n unmold, and then cover and turn I could even sample it all. Oyster out If you prefer the pudding ais0UPi swl.ot an( white potatoes, bit less moist, set it in the oven a lw0 or three kinds of cooked vege few minutes to dry out. : iahle. nlam and eihlet craw, sal- The plum pudding, of course. Is a,Si cranberry sauce, pickles, spic the traditional holiday favorito and ed fruits, with two kinds of pic an elegant one it is. too Try tins . and frujl oake to fjn;sn the meal, recipe sometime during the festive am tlc diner1 season. It probably will become a i slosl families have streamlined winter dessert request with Ihc ! their holiday dinners considerably, and guests are happier not to mention cooks! We've simplified our menu so uenione a "KINO FOR A DAY" is the plump, oristocrotic turkey dur th Thanksgiving season. Today's festive bird is decked out 1955 style, which makes it a part of our easy, but elegant entertaining. When you select the modern meaty, "tucked" turkey, you have a bird that is ready for stuf fing as scon as it is thawed. The kingly tucked turkey is a shapely, attractive bird that has a "butterball" appearance. The legs are held close to the body with the ends of the drumsticks tucked in a band of skin just below the tip end of the breast bone. Today's Turkey Combines Now With Old Fashioned Goodness ffl A it kw,'., $dk v r - - n Iflrrm imimmi " "" -iTh'i"-! mm "OLIVE CHEESE TWISTS" ore made with cheese, pastry mix, and chopped ripe olives for a delicious hors d' oeuvrt to serve with chilled tomato juice. Wonderful befors a Thanksgiving dinner! An Easier Menu Helps-The Cook whole family. PLUM PUDDING Yield: 12 servings i cup melted shortening 4 efigs i cup sugar 1'i teaspoons salt i cup fine bread crumbi cup sifted flour 1i teaspoon nutmeg i teaspoon cinnamon V teaspoon ginger l teaspoon cloves Ja pound raisins ' pound tigs up. stead of salad, one kind of vege table, one kind of potatoes, and one dessert, usually served in the livim room an hour or so later. after guests have had time to work ud a semblence of an appetite again. And our first course starts in the living room too. Chilled tomato juice, raw relish es and these wonderful "Olive Cheese Twists" are passed before cook to get the turkey and all (he accoutrements on the table at once. Make the twists a nay ahead, and store them in a tight can, and they'll be just as good as fresh from the oven. Olive Cheese Twists 1 (flounce) package pie crust mix 1 (5-ounce) jar sharp cheese spread 2 tablespoons cold water 1 (4 -ounce) can chopped ripe ol ives li teaspoon chili powder (optional! 1-3 cup finely chopped walnuts Combine Die crust mix and cheese spread, and mix well with fork. Sprinkle water over surface Dessert Treats Using Leftovers You'll find that dessert dishes will taste even better when served with fresh cream, fluffy whipped cream or smooth delicious ice cream. Sauce Pen Fudge Cake l'i oz. unsweetened chocolate, grated li cup boiling water 4 cup butter 1 cup cake flour tsp. soda "a tsp. salt 1 cup sugar cup sour cream 1 egg, beaten 1 tsp. vanilla Place chocolate, water and but ter in a heated sauce pan. Stir ....... I. ..II.. UUnJiHrt lnMiirllilu InlA lt I . I 1 Cltt gi auuuiij uii-iiuiiik niui uuiitj i mini jnciicu auu tuui. an nuui , pastry. On floured board roll half soda, salt, and sugar 3 times and of pastry at a time to rectangle again into saucepan. Stir until anoui x i) incnes. apreau onejsmooin men sur in sour cream, rectangle with olives and sprinkle I beaten egg and vanilla. Pour mix with chili powder. Fold over into tu re into a small (1 or qt.) 3 layers lo matte ia-incn sncei, saucepan, wmcn nas Deen weu nui- To prepare the tucked bird, first thaw it completely, keeping it in its moisture-proof wrapper. A 12 pound bird will -thaw in two or three days in the refrigerator or in six to eight hours under cold run ning water. After the bird is thaw ed, carefully free the legs from the tucked position and remove the giblets from the neck and body cavities. You can prepare the dry ingre dients for your stuffing ahead of time, but don't combine them with the moist ingredients until ready to stuff the bird. Allow about three fourths cup of stuffing per pound of ready-to-cook weight and fill the cavity lightly. After stuffing, replace the legs in the tucked position, and your ele gant holiday bird is ready for the oven. The roasting directions are right on the wrapper so there will be no guesswork. For even easier meal prepara tion, the really new, already stuff ed frozen tucked turkey is now in some markets. This bird, which is stuffed commercially with a fla vorful, old-fashioned style stuffing, goes right from the freezer to the oven with no preparation on your part. For a holiday company buffet, you may wish to roast the bird unstuffed the day before and keep it in the refrieralbr. Then you Kua sui ve uie iui ney iuiu wiiu nui gravy and stuffing that has been baked in the oven. Here is the roasting schedule for a tucked turkey that has neen thawed and stuffed with your fa vorite dressing. SCHEDULE Roasting Time For stuffed, thawed turkeys In an open pan, in a slow oven 325 Deg. F. ,r r t ; W ini5 It Reedy to Cook Weight . 8-10 lbs. 11-13 lbs. 14-16 pounds 17-19 lbs. 20-24 lbs. Approximate Roastino Time 5 -5 Mi hours 54-6 "4 hours 6'V7 hours hours 7-1 i -8 huui's The roasting time for cooking an unsiunea uirKey may do slight ly less than for a stuffed turkey. Use the following tests for done ness: (Da roast meat thermomet er inserted in the thigh muscle next to the body should read 190 Uegrees t , (do not use lor small- grown turkeys) (2) the meat feels very soft when the thickest part of the drumstick is pressed hi: I ween the fingers protected with cloth or paper. l V2.t i-X.i.i.Tw;'--- -? mi Try Cranberry Chiffon Pie V Aft 4..4 J '- " frj - f ZsJS . I WHEN YOU BRING OUT this beautiful Thanksgiving pie with its cornucopia decoration, your reputation as a hostess will be established. Simple directions for making th pastry cornucopia are given, along with the recipe for thisappealing holiday pie. Appropriate Climax For Thanksgiving Day 1-3 cup (2 or.) candied cherries guests are seated. This avoids the roUinR liRhtiy lo flatten. Cwt into tc red, and bake 45 minutes at 350 1-3 cup (2 oz.) candied pineapple vi cup fruit juice pineapple 1 cup milk Beat eggs until fluffy. Add melt ed Khorlening, sugar and salt. Bent together. Add bread crumbs. Sift flour with spices. Cut fruits into small pieces. Combine with dry in gredients and add alternately lo hatter with fruit ltuce and milk. Rub I'Vquart mold with shorten ing. Pour in batter. Cover with wzxed paper or aluminum foil. Tie securely. Steam for 3 hours. STEAMED CHOCOLATE PUDDING ' Yield: 8 to 12 servings ri cup shortening 2-3 cup sugar 'i teaspoon salt 1 teaspoon vanilla 1 egg confusion of clearing one course from the table, and enables the 1 cup sifted flour l'-i teaspoons baking powder lX cup sifted cocoa cup milk Cream shortening. Add sugar, s;u! and vanilla. Cream until fJuffv. Add egg. Beat well. Sift together flour, hakmg powder, and cocoa. Add alternately to batter with milk, adding flour first and last. Mix until thoroughly blended. Rub a 1 quarl mold with shortening. Pour in pudding batter. Cover with wax ed paper or aluminum foil. Tie securely. Steam l'i to 2 hours. Serve hot. with cream.. Notes: May be baked In a mod- erete oven (350 deg. F.) for 35 min-1 ute. This can bo steamed early end reheated for serving. ' iVk-inrh sWcps. Mnldintz string at Dee. F. Cool. Froitina: Set both ends twist in opposite dtrcc-l small bowl in a larger bowl of tions. Place on ungreased baking I ice cubes. Add 1 cup powdered su- sneet l-incn apart, pressing enas gar, l egg, V4 cup mux, v isp. van- against sheet. Roll second half of pastry and spread with walnuts. Bake in hot oven (400 degrees F.J about 12 minutes. .Makes about 3 dozen. ilia and 3 oz. chocolate which has been melted and cooled, and beat for 3 minutes. Add 1 Tbsp. soft butter. Beat until fairly stiff and spread thickly on top of cook cake. Brazils Add Novel Touch To Traditional Stuffing The novel touch of Brazil nuts rails for merely the addition of the chopped nuts to a favorite and traditional bread cube, onion and celerv dressing. On baking, the nuts will be crisp yet tender and a 7 i win filling. Open slits with a knife ( VYell-ooened slits are 1 teaspoon graien oranee rind ,0 permjt Mcape of stcam dunn(j 2 3 cup chopped walnuts or pe-, baking.) Trim too crust, lettins it extend 'a inch over nro. lo seal, What more appropriate climax to the Thanksgiving feast than an all-Amencan dessert pie? It is particularly suitable and good when the pie is crowded, as this one is. with autumn fruits and nuts red cranberries, plump rai sins and walnut meats. For a special festive touch this pie is decorated with a pastry corn ucopia from which the fruits of the pie spill out artistically. A small piece of the pastry is easily rolled lo form the appropriate cornucopia. This pie is sure lo de-, Line a 3-inch pie pan and trim ! small pier-e of aluminum foil and ligh ail who see it. pastry at edge of rim. Roll remain- s place in.ide cornucopia to retain Thnkgiving Prutf-Nuf Pie , me pastry l inch thick and cut shape while baking. Bake in hot 3' a taoicspoons quicx-cooKing ta- cans Pastry for two-crust 9-inch pie Raisings, fresh cranberries, brok en walnut meals Combine tapioca, sugar, salt, 2 3 cup raisins, 3 cups cranberries, and the water in a saucepan. Cover and bring to a boil. Cool, stirring occasionally. Add orange rind and chopped nuts. Roll half the pastry 'i inch thick press top and bottom crusts to gether on rim. Then fold edge of top crust under bottom crust and flute. To make the Cornucopia: re-roll pastry remaining from trimming' the crusts into a 4-inch round. Fold this into a cone, twisting pointed end slightly in cornucopia shape. ! t'iace in center ot pie. Crumple pmca 1 1-3 cups sucar 1i. teaspoon salt 2-3 cup seedless raisins 3 cups fresh cranberries V cups water Try topping off this year's heavy holiday dinners with a light, fluffy Cranberry Chiffon Pie. It tastes good and looks pretty, too! You can, without dount. mix the filling by hand. But hand mixing takes a great deal of time and energy, with no guaranlee of uni form smoothness and fluffiness in the resulting filling. So use your electric mixer for an evenly smooth, evenly-fluffy filling that will literally melt in your mouth CRANBERRY CHIFFON PIE 1 14-oz. can or jar unstrained cranberry sauce (1 1-3 cups) l tamespoon lemon juice Li teaspoon salt a cup boiling waler 1 package lemon flavored gelatin dessert 2 cHg whites ' cup sugar cup chilled heavy cream 1 baked and cooled 9-inch shell Vi cup chilled heavy cream whipped Combine cranberry sauce, lem on juice and salt in saucepan. Heat to boiling point and remove from heat. Dissolve gelatin in wa ter in large mixing bowl. Then add cranberry mixture and blend. Cool and chill in refrigerator until al most set (about 1 to Vh hours). Place egg whites in small mixer bowl. Using two heaters, heat at a high speed (Speed 12), scraping I sides of bowl occasionally with rubber scraner. until enc whites important) are stiff but not dry. Add sugar gradually and neat one minute more. Thpn Hron on to chilled cranberry mixture. I Use the empty mixer bowl for) at a high speed (Speed 121 until! If you don t have twin molds you cream is stiff. Then fold with eggin,,ise two dmm-sized mixing whites into chilled cranberry mix-1 hols an1 we tnmk l 8ala,ls ture. Pnur filling into baked pie ; look twice as pretty shell and chill in refrigerator until! "wever. this salad may also be set (about 2 hours I. Top with ad-1 prepared in a single large mold dilional whipped cream, if desired, t fm' Jni can use either .lemon or QUICK RELISH Iresn spicy flavors ot trie appiesi i and cranberries. Both fruits are I Jiffy relish to serve with turkey, ! plenliful now and, while most J chicken or ham is made by chop- stores carry the prcparkayi-d cr:m-; ping together one each green pep-, tjrrries, its still wise to check lor per, sweet red pepper, small onion defined color and enspness. and 2 stalks celery. Combine with i On the apple side, it's important 3 red Delicious apples unpeeled to select a good eating apple var and chopped. Add l'i tsp. salt, iHy like the broad shouldered red cup sugar and 1-3 cup lemon Delicious Dec a use in is apple is in At)ie Antl Cranl) Naiads mighty fina part of the flavor med ley, fackaued prepared stuffings are wonderful time savers, and the nuts can be added without changing package directions. You U need about cup of lh stuffing for each pound of dressed, turkey. And to estimate the quan tity of turkey to buy, allow ai pound of turkey, drcssed-weight per serving. Dressed weight means mat uie nead ana teei are feathers removed, hut bird not drawn. Or allow a little mor than Vi pound per serving of ready-to-cook turkey which has been drawn and cleaned ready for the oven, and either fresh or frozen- fresh. The drawn weight averages about one-fifth less than dressed weight. Thus a 15-pound dressed turkey or a 12-pound ready-to-cook one, would give 20 generous serv ings. To shell Brazil nuls easily, cover the nuts with cold water; bring lo boil and boil three minutes: drain. Cover with cold waler; let stand a minute; drain and crack. M.nu Turkey Brazil Nut Stuffing liioiei uravy Buttered Onions Squash Cranberry-Orange Molded Relish Salad Pumpkin and Mince I'ies Coffee Sailed Brazil Nut Chips Quick Brazil Nut Stuffing "i cup butter or margarine 1 cup chopped Brazil nuts cup chopped onion 1 cup chopied celery and leaves 1 cup slock or water 1 B ounce package prepared stuf fing Melt butter in large skillet. Add Brazil mils, onion and celery. Cook brown. Add slock or water. Mir until onion is tender, but not in prepared stuffing; toss lightly. Yi.ld: 6 cups stuffing sufficient for an 8 pound turkey. Not.: For stuffing for a larger lurkey use additional a. cup stuf fing for each pound dressed weight. Brazil Nut Chips l'-i cups shelled Brazil nuts 2 tablespoons butter or margar ine 1 teaspoon salt Cover nuls with cold witcr. and Cranberry Salads J torn of Iwo 3-cup mulils or in one Bring slowly to a boil. Simmer 2 large 8-inch ring mold. Helrlger- to 3 minutes. Drain ana cui uuo ale rest of gelatin until thickened. 1 thin lengthwise slices, abo.it l. Arrange apple wedges and walnut inch thick. Spread out in shallow halves in a pretty pattern in the pan. Dot with butler; sprinkle with molds. Refrigerate to set design, salt. Bake in moderate ovmi I3M) Add Hi cups cubed apple, celery Deg. K. IS to 20 minutes, slir and ,i cup chopped walnuts loiring occasionally, about half the gelatin. Pour over Yield: Approximately 2 cups, annle design. Chill in refrigerator i until firm. Stir rest of gelatin, wal- HARVEST SALAD YOU'LL WANT YOUR THANKSGIVING DINNER to be both bountiful and beautiful and today's colorful Twin Apple and Cranberry Salads, molded in layers of crimson and gold, will provide a dramatic highlight for your festive board. Twin Appl 1' i cups freth cranberries 1 tb.p. graled lemon rind 2 3 cup sugar 2 pkgs. lime or lemon-flavored gcialin Vi cups hot waler '4 cup lemon juice Delicious apples, cut into 12 wedges 10 to 12 walnut halves Delicious apples, cubed to make' mils and apple into cranberries. I An appetizing Harvest Salad is 2 cups 'Pour over firm gelatin layer and ( made by combining two diced or- 'i cud celerv. cut on bias chill in refrigerator until firm. 'anges, 3 slices pineapple, cubed. several z-incn slits or tancy de- ( oven (425 Degrees F.) A3 to .W sign a few inches from the edge, i minutes, or until syrup boils with j leaving center uncut. Fill pie shell heavy bubbles that do not burst, with fruit mixture. Moisten edge (Before serving, remove foil; then of bottom crust. To adjust tonlarranee raisins, pranhprnp anH t crust, fold pastry-.in half or roll ' nuts as if tumbling out of cornu- i juice. Mix well. Cover and chill rier and juicy and can be uscdiatin in hot water. Stir in lemon ; with French, mayonnaise or ourjMix with cooked salad dressing or loosely on rolling "pin; center onlcopia. Serve pie slightly warm. thoroughly. .Makes about 3 cups. ' without peeling. I juice. Place a few ipoonstul in hot- cream dressing. Serves 8-10. ift Urt rrenen dressing .serves 0-3. cup walnuts, coarsely chopped Lnmold and garnish with salad 2 red Delicious apples, unpeelrd Grind cranberries. Add lemon ! greens, apple slis. If desired, land cut into bile-sized pieces. Add rind and suiuir. Let stand while dates stuffed with cream cheese; 'a cup pitied dates, chopped, and making rest of salad. Dissolve gel-1 may be added as a garnish. Serve 1 cup seeded or seedless grapes.
