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PATRIOTIC RED Cranberry Flags aremade from tangy ellied cranberry sauce and
cream cheese. Perfect color and flavor for tfie fourth of July.
Serve Cranberry Red For The Fourth Of July
Let the relish dish add patriotic
trimmings to your barbecue menu
on the Fourth of July. Half cans
of glistening red cranberry sauce
form the base of the eyecatching
flags. Stars and stripes are made
of softened cream cheese and the
colorful flags seem to wave in the
summer breezes.
A perfect dish to accompany the
golden brown barbecued chicken.
Easy to serve, too.
r,ach pound tan of jellied cran-
berry sauce will be enough for two I
flags. And you'll want two flags
for every four guests at the table.
Fourth of July Menu
Barbecued Chicken
Cranberry Flags Chef's Salad :
iierD Buttered Bread
Iced Cold Beverages
Angel Cake Lemon Sherbet
To barfoecuo tho chicken: (1)
make the barbecue sauce.
Heat together
'-2 cup salad oil
1 cup lemon juice or cider vine
gar 1 tablespoon salt
2 tablespoons molasses '
1 teaspoon Tabasco
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A FOURTH OF JULY picnic or buffet is always popular with your family and friends
Also .very popular will be a main course dish of boneless ham, when it is featured ot
your dinner. Try serving the ham cooked with a nippy barbecue sauct, or you may pre
fere the tart carrot and pineapple topping.
Ham Provides, Easy Fourth Of July Meals
A snappy, colorful Fourth of ;
July picnic or ounci will be as
popular with the family and guests
as a shower ot lireworks. the
hostess, too, can enjoy the celebra
tion if she serves easy-to-prepare
foods.
A fully cooked round boneless
ham is a perfect selection for easy
holiday service. If you prefer to
bake your ham, there is a cook-before-eating
style in this round
boneless ham also. Both hams
range in size from 6 to 14 pounds.
Easy healing or baking directions
are printed on the ham wrappers.
moose a nam with a well-known
brand which is the homemaker's i
guide to selected, high quality I
meat, controlled curing and smok-:
ing as well as packaging that re-,
tains the flavorful goodness of
SECOND SECTION The Newi-Review, ROSEBURG, OREGON -THURSDAY, JUNE 28, 1956 k 152-56
Brush chicken halves with barbecue-
sauce. Place on grate 12
inches from heat. Cook slowly un
til tender, turning frequently and
basting each time. Allow 1 to 1"
hours total cooking time.
To make Cranberry Flags: Cut
each 1 lb. can jellied cranberry
sauce in half lengthwise. Soften
cream cheese and press through
decorating tube to make stars and
stripes on rounded sides of cran
berry sauce halves, tach l lb. can
will make 2 cranberry flags for
the July fourth Barbecue.
Here are some cooling cranber
ry desserts. Perfect for warm sum-
iner days
Frozen Cranberry Crome
1 (8 oi.) package cream cheese,
softened
'-a cup heavy cream
3 tablespoons sugar
!i teaspoon vanilla
1 lb. can Whole Canberry Sauce
Whip softened cream cheese.
Whip cream until thickened, but
not stiff. Beat in sugar and van
illa. Gradually add to e r o a m
ham. It's easy to "count" the num-
oer of servings in a boneless ham.
too, because this style of ham con
tains all servable meat. Another
advantage of this boned ham, es
pecially to the carver of the fam
ily, is that the ham is so easily
sliced.
The fully cooked round boneless
ham may be served in many dif
ferent ways. It may be heated
through, with or without a fruit
glaze, then sliced and served at
the table. Another suggestion is to
slice the ham H of the way through
in about one-half inch slices, in
sert pineapple halves, then heat in
the oven for a few minutes. This
pineapple and ham combination is
flavorful as well as attractive. This
five-in-one ham is perfect for any
meal. It makes excellent sand-
cheese, beating until smooth and
creamy. Fold in cranberry sauce.
Freeze in refrigerator tray. Makes
6 servings.
Cranberry Mint Molds
Cranberry Layer:
1 lb. can jellied cranberry sauce
1 tablespoon lemon juice
Vi teaspoon mint extract
Crush cranberry sauce with
fork. Add lemon juice and mint
extract, spoon into bottom ot eight
individual salad molds thai nave
been brushed with salad oil.
Pineapple Layer:
Vi pint heavy cream, whipped
V cup powdered sugar
1 cup drained crushed pineapple
1-3 cup chopped nut meats
Combine whipped cream, pow
dered sugar, crushed pineapple
and choped nuts by lolding togeth
er. Spoon this mixture over cran
berry sauce in the salad molds,
Freeze until firm. To unmold, loos
en edges with sharp knife. Dip
molds in warm water and unmold
on dessert plates. Garnish with
fresh mint leaves.
Makes 8 servings.
wiches, adds glamour to a cold
meat tray, gives heartiness to cas
seroles and salads, and is ideal for
frying and broiling.
ror a fourth of July special
here are two exciting sauces to
use with a round boneless ham.
One is a nippy barbecue sauce,
the other, a tart carrot and pine
apple topping.
Hot Barbequo Sauce For Ham
Yiold: 3 cups sauce
1 pound boneless-skinless fully
cooked ham.
2 tablespoons butter or margar
ine 2 cups chopped onion
l'-i cups chili sauce
1t cup water
-4 cup vinegar
2 tablespoons lemon juice
2 tablespoons sugar
Here's A Gift From France
For The Fourth Of July Feast
Zip! Bang! Sparkle! The Fourth
of July is here again. Most of us
connect this great holiday with the
signing of the Declaration of In
dependence, and ceiebrate it with
all manner of merrymaking fire
works, gala parties and the like.
The French counterpart of Inde-
Eenueuce uay is Dusuue uay, teie
ratcd on July 14th.
Although the fireworks are not
so prevalent the French revel with
dancing in the streets and wine in
the outdoor cafes, and, of course,
that wonderful French cuisine.
Here s one French delicacy
fried chicken which can be en
joyed in the American home. It's
especially good now with the
abundance of plump tender chick
en on the market.
Fried chicken the French way is
different yet easy. Instead of coat
ing the chicken with a batter or
just flour, . fried chicken, the
rrencu way gets a coating oi en
riched yeast-raised bread crumbs.
the bread crumbs produce an
even golden brownness.
And the chicken is so delectable
your family will probably refuse to
eat cmckcn any other way.
rrench.tried Chicken
6 slices enriched yeast-raised
bread
1 frying-size chicken, cut in piec
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FIRECRACKER SANDWICHES FOR THE FOURTH Firecracker sandwiches are easy to
make, and commemorate the holiday in an original way. Fill with your own homemade
Cherry Marmalade or Currant and Raspberry Jam -t the recipes are given in today's
food pages.
Make Firecracker Sandwiches In
In horse and buggy days, com
munities celebrated with a colossal
feast on the Fourth of July, and
nearby residents looked toward the
holiday as a time for visiting as
well as celebrating. Nowadays
when communication is easier, we
assemble in smaller groups to en
joy the Fourth, but a celebration
with refreshments is still in order.
And when the group gathers at
your house on this Fourth of July,
serve littie firecracker sandwiches
as a sweet treat. They are easy to
make, and taste just right with a
Summery filling of cream etieese
and Cherry Marmalade or currant
and Raspberry Jam. Tuck a few
strands of coconut in the single
face sandwich after it's spread
with the jam, then roll up to make
a fake firecracker. Serve wilh cool,
minted iced tea and you'll hear a
salute sound forth for your origi
nality! Just follow these recipes for
quick and easy sweet spreads to
enjoy on the Fourth and through
1 tablespoon Worcestershire
sauce
1 teaspoon chili powder
Vi teaspoon tabasco sauce
Slice ham into pieces H inch
thick. Tie in original shape. Place
in an open roasting pan. Melt but
ter in a skillet. Add onions and
brown. Stir in remaining ingredi
ents. Cook over low heat for 10
minutes. Four sauce over slices of
ham.
Place ham in a moderate oven,Combine frmU and measure 4 cups
(350 Deg. F.) and bak for 25 min
utes or until ham is heated through.
Carrot Pineapple Sauc For Ham
Yield: 3 cups sauce
8 pound boneless-skinless fully
cooked ham
2V cups crushed pineapple
1 cup shredded carrot
1-3 cup brown sugar, packed
1 tablespoon cornstarch
teaspoon cinnamon
Va teaspoon cloves
Slice ham into pieces Va inch
inicK. i le inio original suape.
Place in an open roasting pan.
Combine all remaining ingredients
saucepan. Mix thoroughly.
Cook, stirring frequently, over.it for all, or part, of the chicken
low heat until mixture thickens.
Serve hot with, ham.
Salt and pepper
V cup flour
1 egg
1 tiblespoon salad oil
2 tablespoons milk
Let bread dry out until hard.
Cut off crusts and grate bread.
Sift crumbs through strainer to re
move any coarse pieces. Sprinkle
chicken parts with salt and pepper
(white pepper eliminates black
specks). Roll in flour.
Mix together egg. salad oil. milk.
Dip floured chicken in egg mix
ture. Finally, roll chicken in the
line dry bread crumbs.
Fry in deep hot fat (365 Deg. F.V
turning once, until golden brown.
BREAKFAST TREAT
i
A quick breakfast treat Is made
by pulting'honey and chopped wal
nuts and raisins in bottom of muf
fin tins. Top with packaged re
frigerator cinnamon rolls and bake
as directed. An ideal suprise for
Dad and the junior cooks tq serve.
TASTY FOR BREAKFAST
Flavorful cooked prunes "mixed
with quartered orange slices make
a tasty breakfast fruit. With a jar
of cooked prunes handy in the re
frigerator vou can get this ready
for the table in double quick lime.
the days when the fresh fruit sea
son it over: Each recipe requires
but a one-minute boil, so fresh
fruit flavor doesn't steam away.
FIRECRACKER SANDWICHES
Rtmov crutts from thin slicts
of whit br4d. Sprtad each
slic with crtsm cHmm and i
thr CHrry Marmalad or Cur
rant and Raspberry Jam. Lay
two long shrads of ihrtddvd
coconut at on odg of tach
slic to form rho wick of tho
firocrackar. Than roll up Uk a
jelly roll
CHERRY MARMALAD! 1
(Using sour cherries)
Yield: 11 medium glasses lbs.
marmalade)
A cups prepared fruit ( 2 oranges,
2 lemons, and about lSk lbs.
ripe sour cherries)
7 cups (3 lbs.) sugar
1 bottle liquid fruit pectin
First, prepare the fruit. Remove
skins in quarters from 2 medium
sized oranges and 2 medium
sized lemons. Lay quarters flat;
shave off and discard about half
of white part. With a sharp knife
or scissors, slice remaining rind
very fine, or chop or grind. Add
1 cup water and 'n teaspoon soda;
bring to a boil and simmer, cov
ered, 10 mmutes. Section or chop
peeled fruit; discard seeds. Add
pulp and juice to undrained cook
ed rind and simmer, covered, 20
minutes longer. Stem and pit
about VA pounds fully ripe sour
cherries. Chop very tine or grind
into a very large saucepan.
Then make the marmalade. Add
sugar to fruit in saucepan and mix
well. Place over high heat, bring
to a full rolling boil, and boil hard
1 minute, stirring constantly. Re
move from heat and at once stir
in Jiouid fruit nectin. Skim off
foam with metal spoon. Then stir
and skim by turns for 5 minutes
to cool slightly, to prevent float
ing fruit. Ladle quickly into glass
es. Cover at once with Vi inch hot
. paraffin
Leftover roast pork in the house?
Dice the cold meat and substitute
called for in your favorite chicken-
I salad recipe. ,
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BRISTLING WITH PATRIOTIC SPLENDOR is this Fourth of July table centerpiece. It
is guaranteed to give a gay touch to even the simplest holiday meal. With such
simple supplies ribbons ana gummed paper stars, it's no trick to design. Even children
can help, and they will love the results. Materials are inexpensive, fire resistant .and
easy to come by in variety or dime stores.
Simple Decorations Aid In Enfertaininq
fj'i l'Ps
Your Kitchen
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SOMETHING OLD and something new for a fourth of Jul at-home celebration - a
cake decorated with Old Glory and on ice cream float made with an instant choco
late drink. It comes in the form of "magic crystals" that dissolve instantly even in
ice water.
Plan Refreshments To
Here's an idea that carries the
holiday spirit and the patriotic
flavor ot the Fourth of July ntsht
into the refreshments you plan for
the day.
It's a cake decorated with Old
Glory easy to do, because the
calce itself can no made from your
own favorite recipe or cake mi"
To add a pioneering touch a.
Ipropriate to the day, you can also
i
Patience and a few pennies can
transform a party table or a holi
day buffet into a blaze of beauty.
Whether your Fourth of July
plans are shaping into a fancy pat
io pany or jusi a lainuy meal m
the backyard picnic table, all eyes
will light up at the sight of a spark
ling speciality just right for the
day.
Here's a sample idea which calls
for nothing more than a few homey
supplies and ingenuity. You will
need:
Small flag
Red and blue ribbons
Small paper cone
Pipe cleaners
Red paint
Glue
14-inch dowel or narrow smooth
stick
6-inch plastic foam ball (or head
of cabbage or large grapefruit)
Gummed paper stars
Aluminum foil
To give the plastic foam ball a
flat base, cut a slice from it, and
cover the ball with foil.
Coat the cardboard tube from
roll of foil with glue, and cover
with foil. Glue tube to dowel, or
stick, and band wilh ribbons to
make a skyrocket. The rocket's
head is a small pointed paper cup
or folded cone of paper, painted
red. -
Insert flag, skyrocket and star-
tippcd pipe cleaners into ball. Star
spangled ribbons complete the op
eration. For a children's parly or a get-
acquainted adult evening, it would
be fun to have foil-covered party
"crackers" attached to ribbon
streamers from the centerpiece. In
side, with party hats, you might
enclose directions for stunts or
games.
.aS
Carry Out The Holiday
serve, along with the cake, an ice
cream float made with an instant
chocolate drink that's not only rich
in flavor but also has all the pro
tein, calcium, B-vitamins and min
erals of whole milk.
Whether you use the chocolate
ir nun-chocolate instant, it will be
- (Htcioi"! companion for that pa-
--(V. ic cake.
As for the frosting on the cake
1
1
For a family picnie, favors could
contain messages in rhyme, citing
each member's clean-up duties and
his reward for completing the task.
Materials for the decorations are
fire-resistant, inexpensive and eas
ily available.
ONE-DISH DINNER
A hearty one-dish is the answer .
for busy days of gardening or
cleaning. Make a tamale casserole
using canned tainales, sprinkled
with grated cheese and large piec
es of ripe olives. Bake in shallow
casserole and serve with crusty
garlic bread and tossed green sal
ad. TASTY SEASONERS
Minced parsley and minced
chives are tasty seasoners for
cooked limas. Gently mix the
hot limas with butter, parsely and
chives so the buttery beans will
hold their shape. A few tiny sliv
ers of dry salami give Interesting
accent, too.
-e
Spirit
you simply mix a batch of butter
type icing. Put aside two portions,
one to be mixed with red and the
other with blue food coloring. The
cake is first covered with the white
frosting, and the red stripes arid
blue field arc overlaid, using a
pastry press or spatula to apply
the icing. The stars are cut out
from the basic white frosting with
a cake decorator.