o
England's Custom
-" fyK,.v .11 'r, '
Fruit Bread
Makes Good
Gift Choice
As welcome as sunshine is a loaf
of homemade bread. And when
filled with fruit and frosted with
a delicious butter icing, it's just
that much better.
Hungarian prune n poppy seed
bread makes a delightful holiday
hostess gift to take along when
you go calling. To make this sur
prise festive, wrap the bread in
colored aluminum foil and tie on
a perky bright bow for a topknot
of color.
Unusual describes this bread.
The poppy seed filling is abundant
with dark prunes, cinnamon and
of course poppy seeds; The frost
ing is creamy white and velvety,
a tasty blend of evaporated milk
and confectioners sugar.
Decorate the top with the con
fectioners icing, using a wooden
pick. to draw the fine lines. Holly,
a merry Santa Claus all make gay
decorations. For colorful contrast,
"tint some of the icing with red or
green food coloring, to accent the
bell clapper, holly berries, etc.
You'll be pleased with the keep
ing quality of this bread. It stays
fresh so' much longer . . . down
to the last luscious bite, due to the
increased protein content from the
extra mils: solids ot evaporated
milk. It's these very same milk
proteins that make this bread so
tender, its crust so golden Drown.
When dependable evaporated
milk is used in bread making,
scalding is unnecessary. Evapor
ated milk has been sterilized dur
ing processing, thus prohibiting or.
ganisims from interfering with
the yeast growth.
Hungarian Prune W Poppy
Seed Bread
1 i eup hot water
3 tablespoons butter
1 package compressed yeast
Vt cup lukewarm water
M cup evaporated milk
Vi teaspoons salt
V cup sugar
2 eggs, well beaten
3' cups sifted flour
large mixing bowl; stir to melt:
nutter. Dissolve veast in Vi cun
lukewarm water. To butter-water
mixture add evaporated milk, salt,
sugar, eggs and dissolved yeast:
mix well. .Add flour; stir until
smooth. Cover and allow to stand
in warm place until doubled in
volume (1H . 2 hours).
Punch down dough and turn onto
well floured board; knead lightly
(15-20 times). Divide dough in
half; (makes 2 loaves) roll each
half into an 8 x 12-inch rectangle
and spread with half of prune 'n
poppy seed filling.
Roll up jelly-roll fashion and
place on buttered baking sheet lap
ped side down. Cover and allow to
stand in warm place until doubled
in volume (Mi hour). Preheat 350
degree oven. Bake 25-30 minutes;
remove to cooling rack. When com
pletely cool ice with Confection
ers Icing.
Prune 'n Poppy Seed Filling
24 prunes
n cup poppy seed
' cup sugar
i teaspoon cinnamon
Cook prunes until tender; drain
and remove pits. Beat prunes until
pulpy; stir in poppy seed, sugar
and cinnamon. Lse as filling for
breads and rolls.
Confectioners Icing
2 cups sifted confectioners sugar
2 tablespoons plus 2 teaspoons
evaporated mint
i teaspoon vanilla
Combine sugar, evaporated milk
and vamila; beat until smomn
Spread over top of bread or rolls,
TREE DECORATIONS
Make tasty Christmas tree deco
rations with holiday butter cook
ies. Cream 1 cup (2 slicks) butter
with Vt cups sugar. Beat in 2
eces and 2 teaspoons vanilla. Sift
3'i cups sifted all-purpose flour, 1
teaspoon baking powder and 'i
teaspoon salt together, and add
gradually to creamed mixture. I
Chill dough in refrigerator at least!
4 hours. Roll doueh to ' inch :
thickness and cut with I variety of I
cookv cutters. Push small pieces!
of paper straws into the toe of
each cookv. making a hole. Bake
in a pre heated 4UO degrees oven.
6-8 minutes on cooky sheets. Re-
move straws after baking. Cool.
t)-nfain u-ith fi-nat,nt .mratn.'i
susar, dccoreltes, red-hot cinna-
nuiiar, accorcues, reonoi cinna-
mnn drops, etc. Makes S dozen
, - r '
cookies.
... Christmas roost v
SECOND SECTION Roseburg, Ore. THURSDAY, DECEMBER 15, 1960 291-60
Rich Unbaked Fruit Cakes Make
A Delightful Yulefime Dessert
Having a tree-trimming party?!
Serve these easy and delectable!
reiresnmenis: a piauer ul run un
baked fruit cakes and a bowl of
smooth eggnog. The fruit cakes are
quick to make because they re
quire no baking. Simply mix fresh
California dates, raisins,, candied
fruits, nuts and gmgersnap crumbs
with evaDorated milk and wine.
They're as rich as old-fashioned
fruit cake, yet much simpler to
prepare.
Rich- unbaked rruir kicoi
1 cup raisins
1 cup dried apricots
2 cups fresh dates
1 cup halved candied cherries
1 cup diced citron and candied
orange peel
2 cups diced marshmallowj
cup undiluted evaporated milk
Vi cup Sherry wine
a cup butter or margarine; .
li cup corn syrup
1 teasnoon salt
2 cups zweibach crumbs (1 6-
CHRISTMAS DESSERT
Serve Ice cream wreaths for a
Merry Christmas dessert. For 4
servings, cut a round pint of vanil
la ice cream into four slices. Whip
Mi cud whipping cream and sweet
en to taste. Tint pale green with a
few drops of food coloring. Outline
each round with whinped cream
forming a wreath. Garnish with
two red cherry halves and a few
green cherry pieces for leaves.,
CRANBERRY RELISH
Here's a delicious variation of
cranberry . relish to serve wilh
roast turkey or chicken: Simply
combine one can of apple slices,
chopped, wilh 1 can of whole cran
berry sauce. Toss in a few coarse
ly chopped nuts. Chill thoroughly,
and the family will be enchanted.
If the edge of your pie crust
gels too Drown ociore tne rest oi
the pie is done, cover the edge
with a strip of foil. Pie lape may
be used of course if you have it
in the house.
-
Good combination: noodle ring
filled with creamed spinach. Gar-
nish the spinach with sliced hard
I cooked esc and you'll have t fine
j luncheon dish,
,
Tn male miif-lr and rirltrimift ne-
can buns, use Dasjr.T powder nis -
can uuiis. ui
cuit dough instcHI of the yeast
i
To
.5 i m M:'
. unbaked fruit cakes
ounce package)
3 cups gingcrsnap crumbs
Rinse and drain raisins. Cover
apricots with water and boil 5
minutes, uram ana cut into mm
slices. Pit and slice dates. Com
bine all fruits. Add marshmallows
milk and wine; let stand while
preparing remaining ingredients,
Cream butler witn corn syrup
Blend in salt and crumbs. Add
fruit mixture, and blend using
hands for final mixing. Pack firm
ly into oiled muffin pans to shape
Turn out. if desired, or chill in
pans. Allow to stand a day or two
before servmg.
Makes about 2 dozen little cakes
(about 4 pounds).
Turkey
Home for Christmas! Those are
some of the happiest words of all.
And what memories they bring
back of a warm, fragrant kitchen;
cranberries popping on the stove;
turkey sizzling in the oven. When
mother lifts that handsome bird
onto the platter, that's the signal
for the family to gather round
Daughters put a last speck of salt
in the gimct gravy ana give tne
potatoes -a final mash.
Then the procession to the dining
room gets underway with the roast
turkey on the old ironstone platter
in the lead. Another gay holiday
feast begins I
Roit Turkey '
With Spiced Peach Garnish
Turkey: 12 to 14-pound turkey
Stuffing:
3 quarts dry bread cubes
Mi cup shopped onion
3 teaspoons salt
teaspoon pepper
1 teaspoon sage
W teaspoon poultry seasoning '
(optional)
1 cup melted butter or margarine
Hot water or giblel stock lo mois
ten
Carniih
(.No. 2' a ) can spiced peaches'
Parsley
EVENING SNACK
A late evening snack could be
glasses of ice old apple juice, and
;cuoes oi wiarp cneuuar. un iuwin
-; -r , ".
i picks for easy nibbling. Simple but
,..iu n.i ..li.ruin.
tasty and satisfying.
erve
Roast Beef Will Provide Good
Eating For A Christmas Feast
In England the most cherished ! Tor beef roast. It's poDuIar here
Christmas custom, next to going a-
wassailing, is sitting down with!
family and friends to a feast of
roast beef. And what a spirit-warming
meal it is! A standing beef rib,
luscious brown outside and juicy
red inside, will bring the same
holiday cheer to our New World
celebration.
Nothing can top beef rib ;roast
for fine quality and tenderness,
and this is why we consider it a
special occasion meat. Care at the
meat cases is needed when buying
this roast because many factors af
fect quality. The most desired beef
rib roast is the one cut from the
"first ribs;" that is, the section
nearest the loin. For a very large
leathering, vou might wish to buy
uie ruasi cui wim iivb nua. "
smaller garnering itnree- or iour-
" uc " , r'.u T
H Bl-llIUU Willi fll It.J. iiiive ilua
for best appearance. Look for a
good fat covering and marbling to
assure juicy tenderness. The shop
per is always safe when she uses
the top brand of the world's lead
ing meat packer as her guide to
quality.
Yorkshire pudding is the go-together
most favored in England
v v.-
CREDIT LINES
Picture! and accompanying
stories: California Foods Re
search Institute,' Swift Com
pany, Evaporated Milk Associ
ation. , '
Stories: California Foods Re
search Institute, Dudley-Anderson-Yutzy,
J. Walter Thompson
Company, American Dairy As
sociation. REFRESHING DRINK
Eggnog Ice cream float makes a
refreshing, seasonal drink tor cnu
dren and adults. For 1 serving mix
2 tablespoons vanilla ice cream
and Va cup dairy eggnog in a tall
glass. Fill glass two thirds full
with chilled 7-Up or ginger ale. Add
2 scoops vanilla ice cream, then
fill glass to top with beverage.
! Serve at once with a red cherry
'garnish.
' rc 1
. 4
- . t --y
Is A Christmas
Turkey: Remove any pinfealhers
from turkey using tweezers or eye
of darning needle. Singe olf re
maining hairs and wash in cold
water, inside and out. Pat dry.
Salt inside cavity. Put giblets to
simmer in hot water to cover, with
sliced onion, celery tops and afew
sprigs of parsley, adding liver last
15 minules.
Stuffing: Combine stuffing In
gredients. Fill breast cavity lightly
with stuffing and pin the neck skin
to the hack of bird with skewer or
nail. Spoon stuffing lightly into
body cavity and insert small skew
ers, nails or toothpicks horizontally
across opening.
Close by lacing cord hack and
forth around the ends. Tie drum
sticks to tail and tuck wing tips
under body. PUce breast side up
on rack in shallow pan. Rub skin
thoroughly with unsalted fat.
Cover turkey with fat moistened
cheese cloth, but do not cover pan.
Roast in moderately slow oven
(325 degrees F.) 3i lo 4 hours.
Test for doneness 15 to 30 min
utes before end of time by moving
drumstick up and down. Leg joint
should give or hreak. Place turkey
nlattpr- arranue drainpil Dearh
i f, ,nd parsley around it. I-ct Tur
key.stand 20 minules before carv
ing:"slicca will be neater, carving
easier and less good juices will es
cape. Meanwhile, make gravy, us
ing some of drippings, giblct slock
,,j .twmnorf oihli.ln
cnoppeo gmieis.
1 llakf 10 tn 1? ftiri-l
i Makes 10 to 12 servings.
Beef
loo. because the puffy texture and
bland flavor show off the beef roast
to good advantage, The Yorkshire
pudding is made with ' drippings
from Uie roast.'
Place standing rib roast of beef
fat side up on a shallow open pan.
Do not cover. The rib bones form
a natural rack to hold the meat
out of the drippings. Insert point
of roast meat thermometer in cen
ter of meat.
Roast -in a slow oven (32S de
grees F.) until the thermometer
indicates the desired doneness. Use
the following roasting schedule as
a guide,
Rib of beef 6" from rib to chine
bone ( If bone is lon roasting time
will be shorter): 4 lbs (rare) l
hours. 140 Deg. F.: (medium) 2W
nours m Dt F . lwc(1 doneJ
3 "ours, 170 Deg. r.
6 lbs. (rare) 3' hours, 1-tO Deg.
(medium) 3! hours. 160 Deg
V. (well done) 4'i hours, 170 Deg
F.
8 lbs. (rare) 3'4 hours. 140 Dee.
F.; (medium) i'l hours 160 Deg.
t.) (well dune) 5 hours 170 Deg. F.
Yorkshire Pudding
Yield: 4 servings
'i cup sifted flour
a teaspoon salt
2 eggs .
1 cup milk
3 tablespoons meat drippings
Sift together flour and salt. Beat
eggs well. Add eggs and Mi cup milk
and beat thoroughly. Add remain
ing Mi cup milk.
Put meat drippings in a 9 inch
pie pan. Place pie pan with meat
drippings in a hot oven (425 Deg.
t.) and let drippings get thoroueh-
' hot. men pour the batter into
le pie pan. Bake for IS to 20 min
utes in a not oven (425 Deg. t .).
Here's A Delectable
Christmas Dessert
Home-made almond brittle di
amonds accompany the pretty al
mond brittle cream pudding. More
of the brittle crushed flavors the
delectable holiday dessert.
mis festive and unusual Swedish
gelatin dessert makes a perfect
ending to a company dinner or des
sert refrcshmenls. The toasted al
mond caramel candv pieces are
delicious to eat right along with
the creamy pudding. You may
serve this dessert with slices of
pound cake. '
Almond Brittle cream Pudding
1 envelope plain gelatin
2 tablespoons cornstarch
. V4. cup sugar . .
V4 teaspoon .salt - ' .: . -I'i
cups milk (.. 't ; :
3 eggs, separated ' . v '
1 teasDOon vanilla
3 tablespoons rum or, 1 teaspoon
rum extract
l-j pint (1 cup) whipping cream
Almond Brittle
cup toasted halved blanche
almonds
Almond Brittle:
IV-i cuns sugar
an cup chopped blanched almonds
In toD of double boiler mix to
gether gelatin, cornstarch. 2 table
spoons sugar and salt, Ann mint;
place over hot water and neat,
stirring, to scalding. Beat egg yolks
slightly and blend in the hot milk
mixture; return to double boiler
and cook and stir until thickened
Remove from heat and blend in
vanilla and rum. Chill until syrupy
Beat egg whiles until stiff; grad
ually beat in remaining 2 table
spoons sugar. Whip cream until
stiff, f old into tne punning cup
crushed Almond Brittle, beaten
egg whites, and Vt of the whipped
cream. Turn into serving bowl and
chill until firm. Garnish with re
maining whipped cream and Mi
cup halved toasted almonds. Serve
Almond Brittle diamonds as an ac
comDaniment. Almond Brittle: Melt sugar over
low heat in heavy skillet; add al
monds and heal, stirring, until syr
up bubbles and turns amber color.
Turn out at once onto a buttered
cookv sheet; let stand a few sec
onds to set. Then cut into diamonds
using a knife rubbed with oil. It
candy cool. Crush remaining brit
tle lo use in cream mold.
Makes B to 8 servings.
Late - - -v - t I
Garnish Ham
With Sauce
If you have leftover ham to
glorify for a post-holiday dinner
or if yours is a small family and
you prefer to use a little canned
ham for the holiday dinner itself,
you will find an elegant sauce
saves the day.
A suitable tart-sweet fruit sauce
can be made with raisins and Flor
ida oranges. Citrus fruit from
Florida is a holiday tradition, and
it is plentiful in local markets this
time of year. In spite of hurricane
damage last summer, the crop is
a good one in both size and qual
ity. Heap a bowl with oranges,
grapeftuit, tangerines and nuts and
use it as your table centerpiece.
Besides good eating, you're buy
ing good health when you shop
for cilms. Vitamin C is needed
every day by everyone and citrus
fruits are the best natural source.
Raisin Sauce
i cup raisins '
lHi cups orange juice
1 tablespoon cornstarch
1 teaspoon dry mustard
Vs cup firmly packed brown
sugar
t teaspoon salt
- One sixteenth teaspoon Tabasco
2 tablespoons cider vinegar
2 oranges, sectioned and drained
Add raisins to orange iuice and
Simmer 10 minutes. Combine corn
starch, mustard, brown sugar, salt
and Tabasco. Blend in vinegar.
Stir into raisins and orange juice;
cook three minutes longer, stirring
constantly. Add orange sections,
serve with leftover or canned ham
slices.
Yield: V.i cups.
To section an orange, cut off
peel in circular motion, cutting
deep enough to remove white mem
brane. Go over fruit again to re
move any remaining white mem
brane. Cut along side of each di
viding membrane from outside to
middle of core. Remove section by
section, over bowl, to retain juice
from fruit for other use.
Fill Peach Halves
With HoneJelly
Looking for i real flavor treat?
You can't go wrong when you
serve tasty glazed peaches with
holiday entrees. Fill juicy canned
cling peach halves with a mixture
of honey and tart jelly livened uo
with a little clove, then pop under
the broiler for a few minutes to
heal through. Healing brings out
all that wonderful fresh-peach fla
vor ana aroma.
' dated Peaches
8 to 8 canned cling peach halves
2 tablespoons honey
3 tablespoons tart red jelly
U teaspoon cloves
Place well-drained peached In
shallow nan. cut side un. Blend
honey, jelly and spice. VlU peach
cups and spread tops wilh honey
mixture. Place tinder broiler and
hi-ni) SIaR minnlnc nr unit) tlParh-
es are glazed and heated through. I
Serve hot. j
Makes 6 to 8 servings.
People With A
Wiil Really Like This Bread
Those with a sweet tooth are
really going to like sweet anise
bread. The rich dough Is enhanced
with the licorice-like flavor of ani
seed, and the result is a bread Uiat
is cake-like in its sweet goodness.
It needs no jam, jelly or honey
as a spread; and frosting it would
be a case of gilding the lily. It
should, he served just as is, or top
ped wilh a snowy coaling of con
fectioners sugar jusi tor me ei-
fect.
Sweet Anise Bread
1 cup milk
1 cup sugar
1 teaspoon salt
H cup margarine or butter
1 cup very warm water
3 packages or cakes yeast, active
dry or compressed
S'i cups sifted flour (about)
1 tablespoon' anise seed
X cup light or dark seedless
raisins
Vi cup chopped pecans
Scald milk: stir in sugar, salt
and margarine; cool to lukewarm.
Measure water into large bowl.
Sprinkle or crumble in yeast: stir
until dissolved. Stir in lukewarm
Dinner
, , , turkey with peach garnish
V
7 &
, , , Holiday
o9 sm.
Recruit Some Helping
Hands To Make Cake
It certainly Isn't too early to be
gin thinking about making Christ
mas fruit cake, especially since
this is one cake that actually im
proves when given a little time to
"ripen." This recipe makes the
long time favorite kind of fruit'
cake that's just chock full of can
died fruit, nuts and a variety of
heavenly spices.
To be at its best fruit cake
should have a pleasantly moist
quality and for that reason evapor
ated milk is called for in this re
cipe. Not only docs the evaporated
milk keep the cake moist through
out baking, it also helps it retain
this moist texture so the cake slays
easy to slice and serve.
It would be foolish to pretend
that making fruit cake doesn't
take some extra time, but if you
recruit some helping hands you
can make this into a family proj
ect that will provide lots of satis
fying Dleasurc.
nouoay rruiv k
5 cups sifted flour
lbs. chopped dates
H lb. currants
lb. thinly sliced citron
l'A lbs. candied cherries,
quartered
1 In. candied pineapple, thinly
sliced
V lb. candied lemon peel, cui
- fine
V lb. candied orange peel, cut
fine
l' lbs. coarsely broken pecans
1 llv hulter. softened
3 cups brown sugar, firmly '
packed
Sweet Tooth
milk mixture and 3 cups of the
flour; beat smooth.
Cover; let rise in warm place,
free from draft, until doubled in
bulk, about 1 hour.
Slir dough down; stir in anise
seed, raisins, pecans, and remain
ing flour to make soft dough. Turn
out onto floured board; knead until
smooth and elastic, about 10 min
utes. Place In greased bowl, turning
to grease .all sides. Cover; let
rise in warm place, free from
draft, until doubled in bulk, about
45 minules.
Punch dough down: divide in
half. Cover and let rest on floured I
board 10 minutes. Shape into
loaves; place in greased 9x5x3
inch pans. Cover; let rise in warm
place, free from draft, until cen
ters of loaves are slightly rounded
above tops of pans, about 1 hour.
Bake in a moderate oven (375
degrees F.) about 45 minutes, or
until done. Remove from pans;
cool on wiro racks. If desired,
sprinkle loaves thickly wilh sifted
confectioners' sugar.
Makes 2 loaves.
Favorite
.. t e
J s
'it v
k.
fruit cake
8 eggs, separated
2 cups evaporated milk
2 tablespoons lemon juice
4 teaspoons baking powder . -
1 teaspoon salt
3 teaspoons cinnamon
2 teaspoons ground cloves .
2 teaspoons allspice
1 teaspoon mace
1 teaspoon nutmeg
Reserve 3 cups of the flour. In
a large container, sprinkle Uie re
maining 2 cups flour over fruit,
then mix to coat each piece. Mix
in the pecans. Set aside. Cream
butter until smooth and plastic.
Add brown sugar gradually and
continue creaming until sugar
granules disappear. Beat in the
egg yolks. Add evaporated mut:
and lemon juice.
Sift the reserved 3 cups flour
with the baking powder, salt and
spices. Stir into butter mixture.
Beat egg whites until stiff, but not
dry. ..
Fold egg whites Into butler mix
ture until well blended. Blend fruit
and batter thoroughly. Press into
8 pans, T4 x 3Va x 21 inches,
that have been greased and lined
with either 2 layers of waxed pa
Iper or 1 layer heavy brown paper.
Grease Inside of liner also. Bake
In Drehealed llow oven 127S de-
Rrces F.) 1 hour and 35 minutes.
Remove from oven and let cool
in pan 10 minutes, then turn out
on cake rack and remove lining.
Makes 8 cakes (Hi lb. each).
HodyPorfoifs
Are Colorful
So much can be done with ice
cream just by changing the sauce
or topping and the way it is served.
Add a touch of the holiday mood
with ice cream by quickly creat
ing holly berry parfaits. Tho rich
red color of the cinnamon spiced
cranberry sauce is layered with
creamy vanilla ice cream in tall
tumblers or parfait glassos.
You can rest assured that the
whole family will be getting a good
portion of their daily milk require
ments, too, for Mi pint ice cream is
about equal to Mi cup of whole milk
in calcium, protein and the B vi
tamins, and to more than 1 cup in
vitamin A. There is no more versa
tile dessert, for ice cream can be
served plain or dressed up and
there is a flavor to suit every
la ate.
Holly Berry Parfaits
2 cups whole cranberries
1 3Mi inch stick, cinnamon
1 cup water
1 cup sugar
Dash sail
1 quart vanilla ice cream
Place cranberries, cinnamon
stick and water in saucepan. Bring
to boil, cover and simmer 5 min
utes. Add sugar and salt; cook un
covered about 2 minutes to thor
oughly dissolve sugar.
cool; remove cinnamon jiick. Al
ternate cranberry . sauce and ice
cream in parfait glasses or tall
tumblers reserving a smalt amount
of the sauce for topping,
Store' in freezer until ready tn
serve. Top with sauce and sprig
of holly.
Makes a pa nam,
FOOD TIPS
Ever serve' hot -walnuts with
cheese and fruit? Put the unshell
ed nuts in a- moderate oven for
about an hour; serve the roasted
tidbits at once.
Want to keep your layer-cake
spick and span while you're frost
ing the cake? Put four strips of
paper over edges of plate so they
cover It. After the cake is frosted,
pull away the paperl
When you want to slice Brazil
nuts, cover the shelled nuts with
cold water and simmer three min
utes, then drain. You can use a
swivel-blade vegetable parer to cut
the nuts paper-thin.
Give orange flavored gelatin
dessert extra flavor by making up
the package with half water, half
orange juice.
When company comes: brown
almonds or walnuts in little but
ter in a skillet and add to salad
of crisp greens, orange sections
and paper-thin onion rings. French
dressing for this.
' variety.