Pirunie
Dis'iimiciive
'. The new soft moisturized
prunes, winey and tart-sweet,
lend themselves to the most
delicious of confections grand
to have on hand to enjoy over
the holidays, elegant as stock
ing stuffers, novel and distinc
tive as gifts. Here's how to
make some especially delecta
ble ones:
Prune-Nut Rolls I
(They cut down into nice
chewy slices)
2 cups sugar
' 1 tablespoon light corn syrup
' cup evaporated milk
2 cups chopped prunes
. 2 tablespoons butter or mar
; garine
1 cup slivered almonds or
; chopped filberts
1 teaspoon vanilla
,' V teaspoon salt
; 1 cup toasted coconut
I In a saucepan, mix sugar,
. corn syrup and evaporated
milk. Cook, stirring often, until
Candy thermometer reaches 232
degrees, or mixture forms a
soft ball in cold water. Add
prunes and cook again to 232
degrees. Remove from heat and
cool to lukewarm, 110 degrees.
Add butter, nuts,, vanilla, salt
and coconut; beat mixture un
til very thick and almost cold.
Immediately shape mixture into
two rolls, about 5" long and 2"
in diameter. Roll in coconut. If
coconut does not stick easily,
brush roll with a little corn
syrup and roll again until well
coated with-coconut. Wrap rolls
tightly and let stand several
hours before slicing. Makes
about 30 slices.
Pru-Nuche
(Creamy patties like penur'ic,
only better).
'. 1 cup light brown sugar,
packed
'i Vi cup granulated sugar
- Vi cup light corn syrup
' Vi cup evaporated milk
1 1 tablespoon butter
1 teaspoon vanilla -."
1 cup chopped prunes
Vi cup chopped walnuU or
- pecans
';" In a large saucepan, combine
brown sugar, white sugar, corn
syrup and evaporated milk.
Cook, stirring often, over mod
erate heat to 238 degrees on
candy thermometer, or until
mixture forms a soft ball in
cold water. This will take about
35 minutes. Remove from heat
and add butter and vanilla;
beat until mixture starts to stif
fen slightly, then immediately
stir in prunes and nuts. Con
tinue to beat until mixture be
gins to lose its gloss; immedi
ately and quickly drop by
spoonfuls on foil or wax paper.
Let patties harden, then peel
off paper, or use a spatula to
lift each patty from paper.
Makes about 30 2-inch patties.
Honey-Orange Prunes
(Confection soft and sweet)
. 2 oranges
- Mi teaspoon salt
T Mi cup sugar
; i cup honey
" Vi cup water
" 3G pilled prunes
- Remove peel from oranges,
Jaking as little white membrane
as possible. Cover peel with wa
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. prune confections
ComrffecftioirD
ter, add salt and bring to a
boil; simmer Vi hour and drain.
Repeat, drain and use scissors
to cut peel into slivers. Com
bine sugar, honey and water
and bring to a boil.' Reduce
heat, add peel and simmer
about V4 hour. Press 1 pitted
prune into a second prune to
make 1 very plump fruit, 18
in all. Carefully add prunes to
hot syrup and simmer about 15
minutes. Remove from heat and
cool overnight in syrup. Reheat
and simmer gently for about
15 minutes. Use a slotted spoon
to remove prunes from syrup
and place on a piece of foil or
wax paper. Be sure to take
plenty of slivered orange peel
with each prune. Let prunes
stand in a cool place (not refri
gerator) for 1 to 2 days, or un
til they dry slightly and can be
picked up without dripping sy
rup. Leave plain, or roll in
granulated sugar as desired.
Makes 18 prune confections.
- . Fruit-Nut Bark
(Prune-chocolatey and firm)
2 cups semi-sweet chocolate
bits
1 tablespoon butter
Vi teaspoon vanilla
1 cup slivered almonds or
chopped walnuts
1, cup chopped prunes.
In top of double boiler over
simmering water, melt choco
late and stir in butter and van
ilia. Add nuts and prunes and
mix. Use a broad spatula to
spread mixture otP a "cookie
sheet lined with wax paper or
foil, making an oblong about
12" by 6". Chill until firm.
Break "bark" into pieces, mak
ing about 30. A thickly spread
chocolate layer will make fewer
pieces than a thinly spread lay
er. This candy melts easily and
should be kept in a cool place
(not the refrigerator).
' Tropical Chewies
Sugar coated peanut-prune balls
Vi cup light corn syrup
2 tablespoons soft butter orj
margarine
1 tablespoon warm water
Vi teaspoon vanilla
23 cup regular or instant
non-fat dry milk
2 cups chopped prunes
1 cup flaked coconut
1 cup chopped peanuts
Colored sugar or sprinkles
Thoroughly mix together corn
syrup, soft butter or margar
ine, water, vanilla and dry
milk. In a separate bowl, mix
toeether prunes, coconut and
chopped nuts. Use your hands
to knead 2 mixtures together
until thoroughly blended. Shape
into small balls and roll in col
ored sugar or sprinkles. Makes
about 2V4 dozen 2" balls.
Cheese Prune Nips for your
next party; They're bright lit
tic bites, sharp and nippy. Cut
15 prunes in half. Combine
cups grated Swiss cheese, 1 cup
soft butter, lVi cups flour. Mi
teaspoon pepper, Vi teaspoon
salt and pinch of cayenne pep
per. Divide into about 30 little
balls and place on ungreased
cookie sheet. Press a half
prune into each ball and bake
in a hot oven, 400 degrees, for
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10 to 12 minutes. Let them cool
before handling ' as they arc
fragile when hot.. i
P. S. And the new moistur
ized prunes themselves' just as
they come from the package
arc jolly ites to wrap fanci-
ly in cellophane and slip into
stockings.
Oranges Enhance
Holiday Punches
Hot Eggnog
(40 punch-cup servings)
8 eggs, separated
1 cup sugar
5 cups fresh orange juice
3 cups heavy cream
Grated orange peel
Freshly grated nutmeg or
mace
Beat egg yolks until thick and
lemon colored; add Vi cup sug
ar gradually, beating continual
ly.- Heat orange imce to just
below boiling; gradually pour
over beaten yolks, mixing well
Beat egg whites in large bowl
until they hold in soft peaks,
gradually beat in remaining
sugar, until whites hold in stiff
peaks. Heat cream to just be
low boiling point. Fold hot!
cream into egg whites. Combine
hot orange mixture with cream
mixture. Pour into large heal
proot puncn bowl or pitcher
bprinkle with grated orange
peel and freshly grated nutmeg
serve hot.
Citrus-Cranberry Punch
(12 punch-cup servings)
1 pint cranberry-juice cocktail
chilled
V cup fresh lemon juice
1 28-ouncc bottle ginger ale,
chilled
1 orange, unpecled, cut into
cartwheels
l pint vanilla ice cream or
sherbet
sprinkle of nutmeg, mace,
ginger or cinnamon
In punch bowl, combine cran
berry-juice cocktail, lemon juice
and ginger ale. Add vanilla ice
small mugs or punch cups gar
nished with half orange cart'
wheels, bpnnkle with a spice
for additional flavor.
RAISIN PRALINE CRUNCH
Place 1 cup raisins in butter
ed 8-mch square pan. Boil to
gcthcr ?i cup butter and 1 cup
brown sugar to hard ball stage.
Pour over raisins. Top with
(Bounce) package semi sweet
chocolate pieces, spreading as
they melt. Chill firm, (hen
break into pieces. They're dclec
tabic tidbits for an evening of
bridge or TV.
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6 oz.
A Gift From The
Is A Gift From The Heart
Christmas means giving. In
this joyous, abundant season
you'U want to make sure every-
one receives a small token of
your desire to give. And what
better way than with a gift
from your kitchen, the heart of
your home?
Here is a recipe that will
yield four and one half pounds
of the richest Brazil Nut Choco
late Fudge you could wish for
just right for gift giving, or fill
ing the candy dish from which
all can help themselves. It has
several distinct advantages as
well: easily assembled ingredi
ents, short preparation time
and versatility. '
AU ingredionts, with the ex
ception of the margarine, can
be found on your pantry shelf.
Depend on evaporated milk to
blend each ingredient into the
smoothest textured fudge and
convenient semi-sweet choco
late morsels to add the rich
chocolate flavor and color. For
interesting decoration and a
buttery, crunchy texture, Brazil
nuts chopped or sliced do
an excellent job.
From this one basic recipe
you can make large fudge
squares topped with a hearty
layer of chopped Brazil nuts.
Or, to please those who love
the smooth delicacy of a
creamy bonbon, spoon part of
the fudgo mixture into small
paper cups and decorate with
paper thin slices of Brazil nuts.
You will find the nut meats
slice easily if you first place
them in a pan of water and
then bring to a boil. Let sim
mer a few minutes, drain and
slice. Fudge balls are easier
to handle if you cool the re
maining fudge beforehand.
Shape into 1-inch fudge balls
. ; Brozil nut fudge
Cookies Can Say 'Merry Christmas'
To Good Friends Across The Miles
A box of Christmas cookies
mailed to a distant friend is
as warming as a smile ana
makes a thoughtful, personal
gift. A little advance planning
and careful packing will in
sure the cookies arriving in as
perfect condition as packed.
Save the rich, crumbling-to-
the-touch cookies for at home
service and plan on shipping
such favorites as bar cookies
and drop and fruit cookies. A
variety of these cookies may
be selected to give festive van
cty to the gift box and still ar
rive in perfect condition.
A sturdy packaging box is es
sential for mailing cookies. Line
for ChriSTnrs aivino
Cheese-Olive Dressing
A lively salad dressing and
one that's no trouble to make.
"Cheese-Olive Dressing" will
give, a glamorous apprearance
to a lettuce salad. Softened
cream cheetc is blended with
tomato juice, lemon juice, horse
radish and small pieces of ripe
olives. Meaty ripe olives en
hance many salad dressings,
vegetable sauces and
meat
gravies.
Cheese-Olive Dretiing
Kitchen
and roll in chopped Brazil nuts,
Good chocolate fudge in any
form is a treat and especially
at Christmastime.
Braxil Nut Chocolate Fudge
1 tall can (1 23 cups)
evaporated mills
3'i cups sugar
2 12-ounce jumbo packages or
4 6-ounce packages (4 cups)
semi-sweet chocolate mor
sels Vi cup butter or margarine
1 jar (any size) marshmallow
cream
1 tablespoon vanilla
lVa cups chopped Brazil nuts,
divided Brazil nut slices
Combine evaporated milk and
sugar in a 3-quart saucepan.
Place over high heat and bring
to a full all-over boil, stirring
constantly. Continue to boil, stir
ring vigorously, 9 minutes. (Re
duce heat, if necessary, to pre
vent boiling over sides of pan.)
Remove from heat, add scmi-
swect chocolate morsels and
stir until smooth. Add butter,
marshmallow cream and vanil
la; stir until blended.
To Make Fudge Squares:
Turn half of fudge mixture into
buttered 3-inch square pan.
Sprinkle with 1 cup of the chop
ped Brazil nuts, pressing into
surface. When cool, cut into
squares.
To Make Fudge BonBons:
Spoon half of remaining mix
ture into bonbon papers placed
in small cupcake pans to hold
round shape. Top each with a
Brazil nut slice.
To Make Fudge Balls: Cool
remaining fudge until firm
enough to handle. Shape into
1-inch balls and roll in remain
ing chopped Brazil nuts. I
YIELD: Approximately 4Vi
pounds.
it in wiixed paper and provide
extra protection with a folded
turquoise, pink or yellow paper
napkin or paper towel. Have
plenty of filler such as shred
ded wax paper or crushed
or shredded paper towels. Wrap
each cooky separately In wax
paper or plastic wrap. Or, wrap
the cookies in pairs. To pack
the box, place a layer of the
shredded paper towel or wax
paper filler in the bottom of the
lined box and cover it with wax
paper. Lay the wrapped cookies
closely together on wax paper.
Alternate layers of cookies and
paper filling over the lop of the
cookies to act as padding. The
I
Glamorous On Salad
Va cup ripe olives
1 package (3 oz) cream
cheese
'.j cup tomato juice
1 tablespoon lemon juice
14 teaspoon prepared horsC'
radish
Cut olives into small pieces.
Soften cheese with fork and
gradually blend in tomato Juice.
Stir in olives, lemon juice and
horseradish.
Makes about I'd cups.
SECTION B
I -' x-"; y"f4 y, A, J I
Unique Shaped Dinner Rolls
Add Special Interest To Table
All you do is twirl a strip'
of yeast dough to make these
whimsical dinner rolls to grace
your Christmas table. The sim
ple shaping trick of twisting
single strips of yeast dough
three times, then spiralling each
into a muffin cup gives Yeas'
Twirls their intriguing appear-
ancc and takes little extra prep
aration time.
To save lime on Christmas
Day, prepare and freeze the
baked rolls several weeks
ahead. To freeze Yeast Twirls,
wrap tho rolls ono layer deep
in aluminum foil, label and
freeze. At serving time pop the
foil package of still frozen rolls
into a moderate even (350 de
grees F.) for about 10 minutes.
The rolls thaw and heat through
in the oven
You can also prepare brown
n' serve Yeast Twirls. Bake
the rolls till they're done but
not browned about 10 min
utes. Cool, then wrap in foil
and freeze or refrigerate. To
serve, allow the rolls to thaw in
their foil package at room tern
pcrature about IS to 20 min
utcs, then unwrap and bake in
a moderate
7 minutes.'
ovon about 5 to
Unwrap refrigerated ' brown
'n serve rolls and pop directly
into a moderate oven for 4 to
5 minutes. Brown n serve
Yeast Twirls may be stored in
the freezer up to two months;
refrigerated rolls should be used
within a week.
box should be so full that you
have to press down the lid to
get it on. Wrap the box lightly
with heavy paper and cord and
address plainly. '
Here arc two bar cookies
which travel well.
Marbled Oatmeal Squares
1 cup flour
V. teaspoon baking soda
Mi teaspoon salt
Mi cup soft butler or margar
ine Mi cup granu'alcd sugar
Va cup brown sugar
1 egg
1 cup chopped nuts
Mi cup semi-sweet chocolulc
pieces
Sift together flour, baking
soda and salt. Cream together
butter, sugars and vanilla; beat
in egg. Blend in flour mixture
stir in nuts. Spread in greased
13" x 9" x 2" pan. Sprinkle
chocolate pieces over batter.
Place in 375 degrees F. oven
for 1 minute. Remove from
oven and run knife through bat
ter to marble. Itcturn to oven
and hake 12 to 14 minutes. Cool
Makes 48 rectangles, Wrap in
plastic wrap or wax paper to
ship.
Apricot Squares
23 cup dried apricots
Mi cup soft butler or mar'
garine
Va cup sugar
1'- cups flour
Mt teaspoon baking powder
Vi teaspoon sal'
1 cup brown sugar, firmly
packed
2 eggs, wc.ll beaten
V4 teaspoon vanilla
Mi cup chopped nuts
Rinse apricots; cover with wa
ter: boil 10 minutes. Drain
cool; chop. Mix together but
ter, sugar and 1 cup flour
Pack into greased 8" x 8" x 3'
pan; bake In moderate oven
(350 degrees F.) 25 minutes
Sift together remaining Vi cup
flour, taking powder and salt
uraouany neat nrown sugar
into eggs; mix In flour mixture
(hen vanilla, nuts and apricots
Spread over baked layer. Bake
30 minutes or until done. Cool
in pan. Cut into 16 squares
Sprinkle with confejtioncrs sue
ar if desired. To ship wrap in
plastic wrap or wax paper.
THURSDAY, DECEMBER 12,
iiuuni
yeast I twirls
No matter when you choose
to prepare the rolls, be sure the
dough Is made with enriched
flour. Enriched flour for all
your home baking is your as
surance of incorporating the
nutritional benefits of three es
sential B-vitamins and the min-'
oral iron into all meals.
Yeast Twirls
2 packages yeast, compressed
or dry
V4 cup water (lukewarm for
compressed yenst, warm for
dry)
1 cup milk
ii cup sugar
Vi cup shortening or oil
2 teaspoons salt
S cups sifted enriched flour
(about) v
2 eggs
Melted butter or margarine
Soften yeast in water. Scald
milk. Measure sugar, shortening
or oil and salt into large bowl
Add hot milk, stirring until su
gar dissolves and shortening
melts. Cool to lukewarm. Stir
in about 1V4 cups flour and beat
well. Beat in softened yeast and
eggs, Mtr in enough more flour
"" a uu uuugn. iurn oui
on iignuy floured board or pas'
iry cioin and knead until
smooth and satiny. S to 8 min
tiles. Shape into ball and place
in iignuy greased bowl, turn
ing to grease surface of 'ball.
Cover and let rise in warm
place (80 degrees to 85 degrees
c.) until doubled, about 1V4
hours. Punch down. Divide
dough in half and shape into
smooui balls. Cover and lot
rest 10 minutes. Roll each half
of dough to 12xl5-inch rectan
gle. Brush with butler or mar
garine. Fold in half lengthwise
to form Gxl5-inch rcctnngle. Cut
into 15 lxB-inch strips. Stretch
each strip and twist three
times. Place ono end in center
of ungreased medium muffin
cup and let strip fall Into cup
in spiral, tucking other end to
underside. Brush with butter or
margarine. Let rise in warm
place until doubled, about 30
minutes. Bake in moderate oven
(350 degrees F.) 15 to 20 mill
utcs or until golden brown. He
move from pans and brush with
butter or margarine. Makes
2Vi dozen rolls.
If you don't sift and in
the absence of other directions,
spoon flour directly from con
HRFICf HOLIDAY DISSS ftf
Build Your Holiday
Meals Around
Health Building Milk
Meadow Brook
DAIRY
Locally Produced By a
Locally Owned Dairy ,
1963
ROSEBURG, ORE.
tainer into dry measuring cup,
level off, then remove two lev
el tablcspoonfuls, according to
USDA recommendations.
Note: If self-rising flour is
used, omit salt.
Molded Salad
Colorful Treat
Molded Cranberry-Orange Salad
(4 to 6 servings)
1 cup cranberry-juice cock
tail 1 3-ouncc package lemon, or
ange, raspberry or cherry
flavored gelatin
2 oranges, peeled, cut Into
bite-size pieces (1 cup), re
serve julco
1 cup dairy sour cream
Vi cup chopped nuts
Salad greens
Heat cranborry-juice cocktail
to boiling point; remove from
heat and stir, in gelatin until
dissolved. Chill until consisten
cy of unbeaten egg white. Fold
in orango plecus; and juice,
dairy sour cream and chopped
nuts. Pour into a 1-quart mold.
Chill until firm. Unmold on sal
ad greens. .
Jellied Orange-Applesauce Cups
(6 to 8 servings)
2 oranges, peeled, diced, re-
serve juice '
2 tablespoons sugar
1 1-pound can applesauce
(1H cups)
VS cup thinly sliced red mar
aschino cherries with syrup
1 envelope unfavored gelatine
23 cup fresh orange juice
1 tablespoon fresh lemon juice
Salad greens
1 orange, peeled, sliced Into
cartwheels
Combine diced orange and
juice, suga.', applesauce and
maraschino cherries with svruD.
in a mixing bowl. Soften un
favored gelatine in orange
juice and lemon Juice; place
over low heat and stir, until
gelatine is dissolved. Add to
applesauce mixture. Rinse indi
vidual molds ' in cold water.
Spoon applesauce-orange mix
ture Into molds. Chill until firm.
Unmold salads on crips greens;
garnish with orange half-cartwheels.
A Delicious Flavor
For Any
Holiday Occasion
ICR
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