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SECOND SECTION Th Newt-Review, Ro.eburg, Ort. MONDAY, NOVEMBER 21, 1955 275-55
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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
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"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
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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.
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Try Cranberry
Chiffon Pie
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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.