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About The news-review. (Roseburg, Or.) 1948-1994 | View Entire Issue (Dec. 6, 1956)
Holiday Parties Call For A Variety Of Sweet Treats . v . sw , r - . i .rrrrT-rTTT i"31w.lT f , Brazil Nuts Have Brazil nuts are back at mar kets. Candy-making is on the ros ter for holiday gifts and home fes tivities. That makes a happy com-H bination of circumstances for Bra zil nut divinity and Brazil nut brit tle candies are delightful in flavor and excellent examples of kitchen skill. Divinity has long been a classic in the candy family, and here with the distinctive flavor ' of Brazil nuts, rum flavoring and candied fruits this favorite borrows nessel rode popularity. The choco-crunch candy with Brazil nuts is sim ple brittle. Cut in squares, dipped in melted semi-sweet chocolate and : cnoppea Brazil nuts, this crunch candy has a professional air. I To shell Brazil nuts quickly, cov-1 er them with cold water, bring to a boil and boil three mimtes. Drain, cover with cold water for a 1 minute, then drain and note how quickly the Brazil nut me its can be cracked and freed from the shells. BRAZIL NUT NESSELROOES 2 cups sugar W cup light eora syrue- W cup water O: I-,: x ti'w. . . . CHRISTMAS JELLIES Balance Your Budget By Making Christmas Gifts When Christmas lists become too big for the budget, give a thought to homemade jams and jellies lor Holiday giving, unnea or irozen nana Deiore tne nouaay rusn De fruits and juices make economical gins, sweet spreads that please young 1 and old alike, and each finished I STRAWBERRY CHERRY JAM glass costs but a few pennies and i uin quick-frown strawberries the results are rich in flavor. I canned sevr cherries) For example, try Orange Honey Jelly made with frozen concen trated orange Juice. Or make strawberry Cherry Jam with froz en berries and canned cherries each recipe requires less than fif teen minutes and the gleaming re sults are worth caroling about! Put the jelly in pretty tumblers and you 11 give a gift that will be douhiy appreciated long after the holiday season is past. And for a colon ill touch, place a long-stem med cherry in each glass of Or- an?e Honey Jelly before pouring, ,,,, ....- ... ,.. ... , . juur. sumr m. .H.. .H1.i..T.r.,iU nuuer is mriieo. Beat eggs pation lor voungsters. and wise entiy with gutter, seals and rib- heat, bring to a full rolling boil, and honey. Stir until sugar is com-1 gelatin. Serve on a ring of bright lightly, add milk and all remain-1 mothers will use a nrver-fail reci bon . .and boil hard 1 minute, stirring pleiely dissolved. (Do not boil.) Re- red apple slices. Plump the rai- mg ingredients. Turn into 1-quart ' te. such as Puffed Corn Surprise Nice thing about homemade constantly. Remove from heat and move from heat. sins by pouring hot water over baking dish and set in pan of hot! Squares jams and jellies is that they can at once stir in liquid fruit pectin. If necessary, skim off foam with them; let stand about S minutes, water. Bake in moderate oven (J-'iOl Three' IngredStits are used in be fmih"d any 62? :r.i s?t aside Skim off foam with metal sponn. metal spoon. Pour quickly into Drain well, add to shredded cab- degrees F.I about 40 minutes, or I this unbelievably simple recipe until they re needed. So. start now Then stir and skim by turns for glasses. Cover jellv at one with ' base and stir mto partially thick- until set in center. Makes about Semi-sweet chocolate is melted and to be thrifty before Christmas, and I minutes to cool slightly, to pre-11 inch hot paraffin. ened gelatin. I S servings. a layer is poured into 1 sriar - SEC0NP ECTI0N Th Newt-Review, KOSEBURG, OREGON THURSDAY, DECEMBER 6, 1956 287-56 ""t K , MMUMi nrf 'mi ill BRAZIL NUT CANDIES Candy Charm For Holidays Li teaspoon salt 2 egg whites 1 teaspoon rum or vanilla flavoring 1 cup chopped Brazil nuts, divided H cup finely cut candied fruit Combine sugar, corn syrup, wa ter and salt in a saucepan. Place over low heat and stir until sugar is dissolved. Continue cooking with out stirring until syrup when drop- Sed in cold water, forms a hard all, or until candy thermometer reaches 265 degrees F. Just before sugar reaches 265 degrees F beat egg whites until stiff, but not dry. Remove syrup from heat and gradually pour the syrup in a very fine stream over egg whites, beating constantly while pouring, Continue beating until mixture holds its shape. Stir in vanilla, V cup of the Brazil nuts and fruit. With lightly buttered hands form mto -inclt Balis; roll in remain ing cup Brazil nuts. YIELD: lVs pounds. BRAZIL NUT CHOCO-CRUNCH 2 cups sugar make a batch now and another next week. Before you know it, you 11 have dozens of glasses on, Yield: about 7 medium (lasses 't lbs. jam) 2 cups (No. 2 can) pitted red sour cherries (water-packed) 1 cup (10-oz. box) quick-frozen sliced strawberries, thawed 3 tablespoons lemon juice (l'i lemons) 4i cups (2 lbs ) sugar i bottle liquid fruit pectin Drain cherries. Chop cherries, measure, and add enough juice to make 2 cups. Combine with thaw ed strawberries in a large sauce- pan. Add lemon juice and susar X .. -w' .ft . .. -a - 3ft .- mm i 4 tablespoons butter teaspoon baking soda 1 2 3 cups chopped Brazil nuts, divided 1 6-ounce package (1 cup) semi sweet chocolate morsels 1 tablespoon shortening Put sugar and butler in heavy skillet. Place over low heat and stir constantly until sugar melts. It is important to keep the mixture stirred constantly over low heat to get an even caramelization of the sugar. Just as soon as all the sugar Is melted and light brown in color, add the soda and stir in 1 cup of the Brazil r. .s. Turn onto a greased baking sheet and roll out with rolling pin until brittle is v4. inch thick. Pull corners to make a square. While candy is hot, mark quick ly into squares with a sharp knife. Break into pieces when brittle hard ens. Melt semi - sweet chocolate pieces and shortening over hot, not boiling water. Dip one third of each square into melted chocolate; coat with remaining Brazil nuts. YIELD: 2 pounds. srr 3 rfi A&'V vent floating fruit. Ladle quickly I into glasses. Cover jam at once with Va inch hot paraffin ORANGE HONEY JELLY (Using quick-' reien concentrated orange juice) Yield: about medium (lasses (1 lbs. ielly) 1 box (2'i oz ) powdered fruit pectin 2 cups water i cup (S-oz. can) quick-frozen concentrated orange juice, thawed 2'-j cups (1 lb. 2 oz.) sugar 4 cup honey Measure powdered fruit pectin and water into and mix well. large saucepan Place over hish a full rolling boil. heat, bring to nd boil hard 1 minute, stirring constantly. Reduce heat to low. Here Are Candies For Your Holiday Enjoyment It's nice custom during the i holidays to pass a plate of home-1 made candies when guests drop in or to serve fudge with coffee after a hearty holiday meal. If this is one of your holiday traditions, you'll certainly be interested in these new fudge recipes. They're so quick to make and so de licious. You'll have the best results us ing fudge mix product which has already been cooked and creamed the only true fudge mix on the market. It's available in I flavors chocolate, penuche and coconut. Takes just 4 minutes to make nearly a pound of fudge and is so easy to go on from there to make fancy variations. Here are some suggestions: FRUIT NUT BARS 2 tablespoons butter 3'i tablespoons water 1 package penuche quick fudge mix 4 cup chopped pecans V cup chopped figs v cup chopped dates Make penuche fudge as directed on package. Before pouring, stir in chopped pecans. Pour Vi of the . . Add Glamour To Here are two recipes for Can died Pineapple Rings. Use some of the rings in your holiday fruit cakes, and the rest will add glam our to candies, cookies and pud dings right now and all through the holidays. This pineapple will not have the sugar coating that is characteris tic of the commercially candied pineapple, but it is completely sat-' isfactory for use in Christmas fruit cakes, candies, cookies and puddings. Prunes And Chocolate ' Make Delightful Dish If you haven't tasted prunes with chocolate, you have a treat com ing when you sample "Prune Humpty Dumpties." Prunes, right from the package, are covered with boiling water for a few min utes to soften them slightly, then pitted and pressed open. Melted sweet chocolate with wal nuts stirred in is dropped on top by spoonfuls. Let the chocolate set, then bite into one. and see if you're not as enthusiastic a we are! 2 cups prunes "t pound semi-sweet chocolate cud coarsely chopped walnuts Cover prunes with boiling water and allow to stand 10 minutes. (If fruit is very dry, cover with water and boil IS mir. itesi. Drain and cool. Slit down one side and re move nils. Flatten nrunes shehtlv. Melt chocolate in double boiler over warm (not hot) water. Stir in choDued nuts and drop a spoon ful of chocolate mixture onto each ' pmne. i Allow to stand at room temper ature until chocolate is hardened. I Makes 1 to l'i dozen Humpty Dumpties. FAVORITE SALAO Bits of plump cooked prunes blended with cottage cheese, ar ranged in a mound and circled with orange slices, is a favorite luncheon salad for the pre-school- ers as well as older members of me lamuy. I MOLD A SALAD I Mold a crunrhy cabbage raisinl aMSMPavPVMVMssiiSHvraMiHaaayjBBV'P' mnivimmmm aj penuche into buttered t" square pan. Cover with layer of figs and dates. Pour remaining penuche on up. Cool. Cut in u bars RUM FUDGE BON-BONS 2 tablespoons butter 2 tablespoons water 1 package chocolate quick fudge mix 1 teaspoon rum extract cocoa Make chocolate fudge as direct' ed on package. Before pouring, stir in rum extract. Pour onto buttered Can or plate. When cool, shape into alls. Roll in dry cocoa. COCONUT FRUIT ROLL i'l tablespoons orange juice 1 package coconut quick fudge mix 2 cup mixed candied fruit Make coconut fudge as directed on package, using orange juice in place of water. Before pouring, stir in mixed fruit. Pour onto buttered pan or plate. When cool, shape into roll about in diameter. Roll in wax paper. Chill l hour. Cut in slices when ready to serve. 1 . CANDIED PINEAPPLE RINGS The Holidays With These Rings CANDIED PINEAPPLE RINCS 2 cups sugar 1 cup water 1-3 cup corn syrup 2 No. 2 cans sliced pineapple Combine sugar, water and corn syrup m a saucepan. Cook over moderate heat until mixture spins a thread (234 degrees F.) Drop in a few slices of well drained pine apple being careful not to crowd the slices. Simmer gently until pineapple becomes clear, about 15 to 20 min utes. Remove pineapple from pan and drain on wire racks. Continue until all the pineapple is candied. THREE-DAY CANDIED PINEAPPLE 1 No. 2 can sliced pineapple 14 cups granulated sugar Confectioners sugar Drain syrup from pineapple thor oughly. (Allow to drain in a col ander several minutes.) Cover bot tom and top of slices with the granulated sugar; store about 24 hours at room temperature. F.mp- Mjk Corn Pudding For An Old-Fishioned Treat "Cora Pudding" ie one of those vegetable treats we don't enjoy often enough. Kasy to make with a can of cream-style corn, milk, eggs and seasonings; certainly plenty of nutritive foods there to help guard the family health during win ter mort;. One of the important seasonings ia onion, so convenient now that it rnmM in ill npur mnicturo.frp I fnrm Tnalnt m noA nninn m I. ways ready to use; just measure into the custard mixture as you would any other dry seasoning. Corn Pudding 1 cup milk 2 tablespoons butter or margar ine 2 eggs 1 (No. 2) ran cream-styls corn 1 tablespoon instant minced on ion or, 1 chopped small raw onion (Wcupl 'l teaspoon salt teaspoon pepper 9 l,hU,nnnna hnnnH nimianla Ilrat milk and butter together un- Give Homemade Treats To If you make it yourself they'll like it more. Yes, it's true, peo ple really appiA'iate homemade gifts. They realize that anything we make captures some of our own j personality. Therefore, when we send a homemade gift we are real ly giving something of ourselves. What could be a nicer present for those we love. And there is so much room for individuality in a homemade remembrance. tToday we are giving you reci pes for two sweet treats that are made with powdered cream. This ty Into large skillet and boil 5 minutes. Reduce heat and simmer IS minutes. Turn occasionally during the cooking, taking care that it does not scorch or turn brown. Remove slices to a wire rack to dry about 24 hours. Pat sides and edges of slices heavily with silted confectioners sugar. A crusty glaze will form after standing on the wire rack overnight. Note: If surface is not dry after standing, reroll in confectioners sugar. 4Jifck'i i'liEfci ,. . ... te-sssMiinaW -..., Everyone Likes To Make Christmas Candy It may be a throw-hack to the days when the tafiy pull was the big social event, but actually most everyone likes to make candyl It's especially nice rainy-day occu HOMEMADE GIFTS product that is so delicious as a "creamer" for hot beverages, is equally as good as an ingredient in many fine recipes. The candy and cookies may be used for home entertaining or as an attractive gift from the kitchen. CHOCOLATE PUD51 2-3 cup water 2-3 cud cocoa 2 cups sugar Dark Cherries Make Good Holiday Treat Here's a super duper holiday des sert. A sauce of dark sweet cher ries is spooned over an elegant gelatin creAn, like a Bavarian. Al monds add both color and flavor to the cherry sauce. Bring "Cream Jubilee" proudly forth at your next buffet party. It will add as much beauty to the table as the centerpiece. CREAM JUBILEE 1 envelope plain gelatin 3 tablespoons cqYI water 1'4 cups milk V cup sugar W teaspoon salt 2 ... 1 teaspoon vanilla ' ' 1 cup whipping cream . Cherry Sauce 1 (No. 2'i can) dark sweet cher- ies lMi tabelspoons cornstarch 2 tablespoons cold water red food coloring 1-3 cup roasted blanched almond halves 3 tablespoons brandy Soften gelatin in cold water. Combine milk, V cup sugar and salt, and heat over hot water. Sep arate eggs and beat yolks lightly. Stir hot milk into. eggs. Cook and stir over hot water until slightly thickened. Add softened ( 1 1 a t i n ana stir until dissolved. Remove from heat and blend In vanilla. Cool until mixture is slightly thickened. Brat egg whites until stiff. Gradually heat in re maining V4 cup sugar. Whip cream until stut. fold meringue and whip, ped cream into cooled custard. Turn into S-rup mold or indivi dual molds. Chill until firm. Serve with cherry sauce; top with addi tional almonds, if desired. Cherry Sauce; Drain syrup from cherries and heat. Blend cornstarch with water, and stir into cherry sy rup, cook and stir until clear and thickened. Add a drop or two red food coloring, almonds and bran dy. Pit cherries and stir into sy rup. Cool thoroughly. Serves 8 to 10. , . SURPRISE SQUARES pan which has been lined with 1 waxed paper. Marshmallows and polled corn cereal are sprrad over the chocolate. Then another layer - 'of chocolate goes on top. Ihe mix- hire is set aside to cool. As quirk-; boiling water. Line x8-inch pan ly as this, you have a delicious wl,h waxed paper. Spread a b 0 u t cereal sweet to serve as a radio!""" ' chocolate in pan. Cover or TV treat. wl,n marshmallows and cereal. Spread remaining chocolate over SURPRISE SQUARES top. Set in cool place to harde, S cups (12 oz.l semi-sweet cnoco-sCut into squares when cooL late, chopped or bits . . . i This Year S tablespoons powdered cream pinch of salt 3 tablespoons butter or marga rine 1 teaspoon vanilla Heat water in saucepan over medium heat. Mix together cocoa, sugar, powdered cream and salt. Stir this mixture into the warm water. Keep stirring until t h e su gar and cocoa are dissolved and the mixture boils. Cook, without stirring at 238 de grees F., or until a small amount of the mixture forms a soft ball when dropped into cold water. Re move from heat and add butter and vanilla without stirring. Cool to lukewarm (110 degrees F.), then beat until creamy. Turn at once onto a small greased shal low pan. When firm cut into squares. Approximate yield: IS large pieces. BUTTERSCOTCH NUT COOKIES 3 tablespoons powdered cream 3 cups flour, sifted 3 teaspoons baking powder teaspoon salt s cup shortening IVi light brown sugar, packed firmly 2 eggs, well beaten 1 teaspoon vanilla -Vj cup water . , .; , . 1 cup chopped nuts '" " -Sift together powdered cream, flour, baking powder, salt. Cream shortening, add sugar gradually, creaming until light and, fluffy. Blend in eggs and vanilla. Add flour mixture alternately with wa ter, mixing well. Fold In nuts. Chill. Drop by teaspoonfuls on greased baking sheet. Baka in hot oven (400 degrees F.) about I to It minutes. 1 Makes about S-dozen cookies. Peach Mincemeat Tarts C004 Either Hot Or Cold "Peach Mincemeat Tarts" ara simply scrumptious whether you serve them hot or cold. Thanks to the cling peaches, they're not too rich, and you'll like the added golden color. PEACH MINCEMEAT TARTS Vft cup canned cling ptlck slices H cup mincemeat Pastry (basis 1 cup flour) Whipped cream Drain peaches and dice t cup. Mix with mincemeat and fill pastry-lined 3-inch tart pans. Top each with 3 peach slices. Bake in hot oven (42S degrees F.) 25 to 3S minutes, or until psstry is brown ed. Serve warm or cold garnished with a fluff of whipped cream. Make 8 tarts. t marshmallows. cut in pieces 2 cups pre-sweetened puffed corn Melt chocolate over hot but not I Yield: 84 1-inch squares.