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. , . cranberry chiffon pie
Fluffy Cranberry Chiffon Dessert Gives
Pleasing Tart Touch To Holiday Dinner
Since the Pilgrims first landed
and found these little crimson ber
ries growing wild, cranberries
have won popularity as a fruit for
festal days.
Perhaps you have never thought
about using cranberries in a pie.
Once you try cranberry chiffon pie,
it's likely to become a standard
Thanksgiving dessert at your din
ner table.
This pie is light and tart, which
makes it an appropriate topping for
a heavy holiday meal. The crust
of graham cracker crumbs stands
around the sides of the pie plate
like any regular pie crust and is
removed just as easily as any
crust. The secret confectioner's
sugar mixed with the butter and
crumbs give it firmness.
Undiluted evaporated milk is the
reason for the wonderfully creamy
texture of the filling. Some of the
evaporated milk is used just as
it's poured from the can, while
some is whipped first. Incidentally,
evaporated milk whips splendidly.
As directed in the recipe, be sure
to chill milk, bowl, and beater be
fore whipping.
Besides the whipped evaporated
milk in the filling, the fluffy
mounts topping the pie are made
l!i cups finely crushed graham
cracker crumbs
W cup melted butter
cup confectioners sugar
24 marshmallows
1 tablespoon plain gelatin
1 tablespoon cold water
2 tablespoons orange juice
1 tablespoon grated orange rind
2-3 cup evaporated milk, chill
ed icy cold
i 1 tablespoon lemon juice
l'j cups cranberry sauce
Combine graham cracker crumbs,
butter, and sugar and press into a
9 inch pie plate. Place in the re
frigerator to chill. Combine the vi
cup evaporated milk and the
marshmallows in a small sauce
pan and melt over very low heat.
Add the gelatin which has been
dissolved in the cold water and
stir until dissolved Add the orange
juice and rind and let set until of
a jelly-like consistency. Chill a bowl
and beater. Chill the evaporated
milk in a refrigerator tray until
ice crystals form around the edge.
Whip the milk until it stands in
peaks. Add the lemon juice and
whip until stiff, r old the cranberry
sauce and the whipped evaporated
milk into the gelatin mixture. Turn
into the crumb crust and chill for
from evaDorated milk. It's best to 'several hours or until set.
whip the milk and put it on the j Whipped Evaporated Milk Topping
pie just before serving. 1-1 Servings
Cranberry Chiffon Pi Vi cup evaporated milk, chilled
9 inch pie plate icy cold
servings I 1 tablespoon lemon juice
Cranberry Relish Sans Cooking
4 cup finely chopped almonds
V teaspoon garlic salt
H teaspoon ground ginger
H teaspoon red pepper
Combine ingredients. Chill thor-
There's a new cranberry recipe
that's perfect for Thanksgiving ta
bles. It's a Cranberry Chutney
with t new blend of flavors. Red
cranberry sauce, raisins, and spic
es are the chief ingredients. You'll oughly for flavors to blend. Makes
love the subtle Oriental flavor of 1 pint.
almonds in it. too. When thorough
)y chilled, it's a delightful relish
with any meat
Make up this zesty, full-flavored
Cranberry Chutney. Serve half the
recipe as r relish. Turn the other
half into a jellied salad by com
bining it with apple gelatin. You'll
have a taste treat for two meals.
Two flavois that are really twins.
Yet each is excitingly different.
Cranberry Chutney
1 can (lib) whole cranberry
sauce
Cranberry Chutney Salad
1 pkg. apple flavored gelatin
1 cup hot water
l ib can whole cranberry sauce
2 tablespoons light brown sugar
1 tablespoon vinegar
U cup seedless raisins
U cup finely chopped almonds
u teaspoon garuc salt
V teaspoon ground ginger
teaspoon red pepper
Dissolve gelatin in hot water.
Chill until partially set. Combine
remaining ingredients and fold into
2 tablespoons light brown sugar .partially set gelatin. Pour into 1
Organize Holiday Menu
Like Professionals Do
Simplify holiday meal prepara
tion this year by organizing the
menu the way theprofessoinal chefs
do: list each food item that you'll
be serving. With this menu, make
a shopping list and check your
cooking utensil needs for every
dish planned.
Chances are most of the cooking
utensils can already be found in
the kitchen or pantry, but don't
wait until the last minute to see if
you need additions or replace
ments. As every chef knows, the
proper utensils are as important
as the food and can be the dif
ference between a mediocre and
a perfect holiday meal.
THE BIRD:
To roast a turkey, chicken or
goose, whichever your preference
may be, select a pan that is large
enough so the fowl will not be
crowded in the utensil. For a small
turkey or large roasting hen choose
a pan measuring approximately
144 x fB and from 3 to 7 inches
deep, depending upon' whether you
prefer a shallow or deep roasting
pan. For two chickens or a 16
pound turkey, select a pan that
measures 16 x ll'i inches and is
suitably deep.
Either the oval shaped or oblong
aluminum roasting pans are ex-,
cellent conductors of heat and per
mit the bird to cook evenly and
thoroughly during the roasting pe
riod. VEGETABLES:
Follow the advice of the nu
tritionists and cook the vegetables
according to the "waterless cook
ery method." For the utensil, an
important item in this method of
cooking, elect a heavy aluminum
pan with a tight fitting lid which
cooks the vegetables in their own
natural juices over low heat with
out burning or scorching. This is
an excellent method for cooking
everything from potatoes to tur
nips both for flavor and nutrition.
Plan to serve one of the vege
tables with . a cream sauce. A
small sauce pan with good heat
distribution requires less stirring
and permits low heat, the secret
of good sauces.
SALADS AND ROLLS:
One or two salad molds, at least
one of which should be cranberry.
will add color and flavor to the
menu. Aluminum molds chill foods
quickly and come in an enticing
variety of shapes.
If you bake your own rolls, make
sure you have enough aluminum
muffin pans and a supply of bis
cuit and cake pans. Or, for heating
rolls or baking brown 'n serve
rolls have the cookie sheet ready.
DESSERT AND COFFEE:
Whether it's a pumpkin or mince
meat pie, make certain the crust
is cooked to a rich golden brown,
select a pie pan which conducts
heat evenly throughout the entire
pan.
And, don't forget to get out the
large coffee maker to complete
your holiday meal preparation.
CHECK ON:
It's a good Idea to supplement
or renew your supply of small
kitchen items during the holiday
season. Make sure you have mea
suring spoons, a set of measuring
cups, a basting brush or tube, a
needle or skewers for trussing the
bird, food graters, vegetable peel
ers, sharp carving knives and
large serving spoons.
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ii cup sifted confectioners sugar
or granulated sugar
Whip chilled milk until it is
stm and will bold a peak. Add lern
on juice and whip just to blend
thoroughly. Fold in sugar. If not
used immediately, chill topping un
til ready to serve. When kent chill-
ed, topping will hold up well from SECOND SECTION
-w miuuies iu an nuur.
It
ED
OMUL ?
Steamed Pumpkin Pudding
Topped With Fluffy Sauce
The Newt-Review MONDAY, NOVEMBER 20, 1961 273-61
. . , steamed pumpkin pudding
Use Leftovers
It's pudding time! It's the time
of year when, like our forefathers,
wo look forward to holiday feasts
and Uie traditional favorite
steamed pudding. In fact, the early
-Utltlurn llli.rt nmlHintf nl all Irinrla
This Thanksgiving take a fling ki ...a ki,
at planning to combine your left- . , . !.. , , . '..
overs in a dish that's every bit L?u 'tf' :!t.th?' U5
as good in its way as your original Ei!!? "V'."J . Jr'-Jr
elaborate dinner. Cranberry V,1"" "" l.u " ."r.
Squares with Turkey Sauce lend " ; SH:r
themselves nicely to such an a, aning. T.rriMrl
. . ' ... -, When in pudding timo at your
into uie muinn iiKe squares no a hn, (h-.ir hofnrn or nr
. , . the noble bird
I tablespoon vinegar
i cup seedless raisins
quart mold. ChiU until firm.
' mold on lettuce.
I'n-;
o' a, sV. 4
Take Your Choice Of
Use Basic Type With
Stuffings For Turkey;
Number Of Variations
cup of ground cranberries, saved
out from those prepared the pre
vious day. While the squares bake.
make the sauce, using generous
chunks of cooked turkey. Add cook
ed peas or carrots, too, if the
family just didn't quite get around
to eating everything on the big
day.
Cranberry Squares
With Turkey Sauce
Cranberry Squares
X cup coarsely ground cran
berries 'i cup sugar
2 cups siflcd enriched flour
1 tablespoon baking powder
1 teaspoon salt
1 egg, beaten
"4 cup milk
3 tablespoons melted shortening
Turkey Sauce
Combine cranberries and sugar.
Sift together flour, baking powder
and salt. Combine egg, milk and
shortening. Add sweetened cran
berries to milk mixture. Pour into
flour mixture, stirring only until
flour is moistened. Turn batter into
greased 8 inch square pan. Bake in
hot oven (423 degrees F.) about 25
minutes. Meanwhile, prepare Tur
key Sauce. Cut into squares and
top with Turkey Sauce. Makes 4
servings.
Turkey Sauce
6 tablespoons butter or
margarine
8 tablespoons enriched flour
1 teaspoon salt
Dash pepper
'i cups milk
m cups diced cooked turkey
I'i cups cooked peas
Melt butter or margarine In top
of double boiler. Stir in flour, salt
and pepper. Add milk gradually
and cook until thickened, stirring
The ground rules for a proper
Thanksgiving specify that there
must be a turkey on the table, but
they leave you as much latitude
as you want about what to put
inside it. On the question of slut
ting, you're the boss, and you can
spend many pleasant minutes de
ciding. wiether you want to give
your turkey the aroma of fruit or
nuts or sausage, mushrooms or
raisins or oysters.
The mild flavor of turkey is con
genial with a wide variety of stuf
fings. Base your stuffing on bread
or rice and proceed from there. If
you've hit the jackpot, you might
Salt !
Pepper
i cup butler
!-2 cup chopped onion
'a cup diced celery with leaves
l'a teaspoons salt
-j teaspoon poultry seasoning
10 cups lightly packed bread
cubes
2 tablespoons chopped parsley
' cup boiling water or stock
Use 23 teaspoon seasoning per
pound of turkey ready-to-stuff. L'se
one-half the amount inside the cavi
ties and over the skin. Divide the
(325 degrees F.) S hours. If cloth
dries out, moisten with drippings
in pan. Remove turkey from roast
ing pan. Prepare Giblct Gravy.
Cibltt Gravy
Giblets and neck from turkey
Seasoning
1 teaspoon salt
S tablespoons flour
Pepper
While turkey is roasting, put gib
lets and neck in saucepan. Add re
maining seaioning, salt and water
remainder between stuffing and!to cover- Bnn t0 boil. Reduce
., , -l,.,. til " Kravy. onr nKie k n wun sail anai,l- - ......
want to choose wild rice as our ' . . der (23 nourI). Dr,hi and meas
basic ineredicnt. Chestnuts, ovsiers cawucs wun sail ana pepper. ...... ., ....
mushrooms and sausage are al
choose chestnuts, he nrpnareri tm
nnH ih iim rpn.nr.H inr .hn. i remaining
ing them. A nice Southern prac
tice is to substitute corn bread for
part of the white bread it gives
the stuffing a pleasing flavor and
very well with turkey
stand while preparing stuffing. rotn; it necessary, add water
u.i. L...I.. t fnr niarap frnm rnnbtnir Vkcm Ah out
traditional turkey stuffing,. If you ! Zt X I to make" cup, ReSo meat frim
neamnini! salt nd necK: cnop meat ana giniets. rour
nnuiirv emiinff nnk until nn. drippings from roasting pan Into
ion is tender, but not brown. Arid cup' R,urn S ,bl'sPoon nd
to bread cubes and parsley. Add : drippings to roasting pan. riace
water or stock; toss lightly with1 mrr low Blrni m nur- Cr"1'
. , : t . .ra a I nalltr arM hmth.U'af,. mivtiif-A in
tivtiira n. f,L. ,Hi.,ni.H. AA lore unu we i mixea. niuu iur- --"
texture. Or take adiantage of dried , ... Trusa'P"- scraping snd slimng until
fruits: their sweet-tart effect goes ?ry, . . p , .'";L k. . i...-h r .nr.
I .v,.ii... ring constantly, until mixture thick
cranberry chutney
Roast Turkey With Basic Stuffing "ck in shallow, open roaslmg pan. ,nd come, , , s,jr jn
I 12 pound turkey .Lay rat-moistened cheese cloth chopped giblets. Season to taste
Seasoning , over turkey. Roast in a slow oven, with additional salt and pepper.
YIELD: Approximately 3'i cups.
Stuffing Variations:
1. Substitute 4 cups corn bread
crumbs for 4 cups bread crumbs.
2. Substitute 3 cups cooked rice
for 3 cups bread crumbs.
3. Substitute 1 cup seedless rais
ins or 1 cup cut-up dried aprictots
for 1 cup of the bread crumbs. In
crease water to vt cup.
4. Substitute 1 cup chopped,
arainea, snucaea raw oysters for 1
cup of the crumbs. Substitute II
quor from oysters for boiling wa
ter or storic.
5. Substitute Vi pound chestnuts
for 1 cup of the bread crumbs
Wash chestnuts; make a long slit
on both sides of each shell. Bake
in a very hot oven (SOO degrees V.)
is minutes. Shell and skin nuts;
tnen boil in salted water to cover
Cover and cook 20 minutes. Drain;
cnop.
CREDIT LINES
Pictures and stories: Nation
al Cranberry Association, Gen
eral Mills. Wheat Flour Insti
tute, Dudley - Anderson- Yut
7y. Swift and Co., American
Dairy Association.
meat r.nd potatoes") try this
sumptuous variation of that holiday
feast accompaniment, steamed
pumpkin pudding. It combines the
moist goodness of a steamed pud
ding with a delicate pumpkin fla
vor. And the fluffy hard sauce top.
ping made from creamy white
frosting mix adds just the right
amount of sweetness to this slight
ly spicy treat.
If you don't have a steamer, you
can easily convert any large kettle
inlo one. Place the mold above
the water line on a rack set on
cups, keep it tightly covered, anl
do not lift the cover except to add
boiling water, if necessary.
So don t leave the pumpkin sit
ting on the fence this fall put it
into this exciting fall dessert.
Steamed Pumpkin Pudding
li cups sifted flour
1 tsp. baking powder
ii tsp. each salt, soda, cinnamon,
ginger and cloves
H cup shortening
1 cup brown sugar (packed)
2 eggs
' cup sour milk
V cup canned pumpkin
Sift flour, baking powder, salt.
soda, cinnamon, ginger and cloves
together. Cream shortening and
sugar. Add eggs and beat well. Add
flour mixture alternately with sour
milk and oumpkin to creamed mix
ture. Pour into greased lH-qt.
mold. Steam 14 hr., or until tooth
pick stuck in center comes out
clean. Cool a few min., loosen from
sides of mold, remove from mold,
serve warm with Hard Sauce.
About 10 servings.. . . ;
Hard Sauce: Blend Vs cup butter
and 1 unbeaten egg white with
pkg, (7 oz.) Creamy White frosting
mix. Beat on high speed electric
mixer 1 mm., or by hand until
litiht and fluffy. Add Vi tsp, rum
flavoring, if desired. Chili until
constantly. Stir in turkey and peas,
Set over boiling water to kccp.nanJ- j,, lvi CUp,
ttiiui uiuu serving uxiic.
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. , , leftovers
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