Page 8 Portland Observer, November 24, 1962 FOOD SECTION Eggnog:Essential holiday ingredient E G G N O G C R O W N CA K E randel's Ingredients Killingsworth Foods 2 tablespoons vegetable shortening I '/« cups mixed cold cereals, crushed I cup butter or margarine I !4 cups sugar 4 eggs 3 cups all-purpose flour Vi teaspoon salt !4 teaspoon soda 'A teaspoon nutmeg I cup canned eggnog I '/i teaspoons rum extract 1616 N.E. Killingsworth "For all your holiday food needs" Mustard Greens. . D im lions Generously grease 10-inch tube pan with shortening. Pat one cup cereal onto sides and bottom. Beal together butter and sugar until light and Huffy. Add eggs one at a lime, beating well a fte r each a d d itio n . Add combined flour, salt, soda and nutmeg alternately with combined eggnog and rum extract, mixing wel w t x .......... 4-S1.00 £ Potatoes 59C after each addition. Spoon into pre­ pared pan; sprinkle with remaining cereal. Bake at 325 °F. for one hour to I hour and 10 minutes, or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool right side up on wire cooling rack. Makes 10-inch tube cake. Y a m s . . . - ! .......................... 5 — $1.00 Jimmy Dean S ausage.. . $1.49 Pie C rust.. f/rv '.-r.......................... 69C Oysters----- w . - r ................... . u. $1.49 a ELU EEY E G G N O G P IE T h an ksg ivin g usually m arks th a bag in n in g of th e eggnog season. E ggnong, a spicy b land of Ingredients 1 envelope unflavored gelatin 2 tablespoons cold water I '/] cups commercial eggnog divided I tablespoon cornstarch 4 eggs separated 'A cup sugar I leaspoon vanilla extract */i teaspoon ground nutmeg '4 leaspoon salt I inacrowaved 9-inch pastry shell Sweetened whipped cream Additional ground nutmeg for garnish Directions Soften gelatin in water and set aside. Combine V* cup eggnog and cornstarch, mixing well and egg yolks, sugar, v an illa, ' / j teaspoon nutmeg and salt; mix well and set aside. Place remaining eggnog in a large glass bowl. Microwave at high for 2 or 3 minutes or until hot. Stir % o f hot eggnog into egg yolk mix­ ture; then stir into remaining hot eggnog. Microwave al medium high for 3 to 4 minutes or until slightly thickened, stirring at one minute intervals. Stir in gelatin mixture and refrigerate until the consistency o f unbeaten egg white. Beal egg whiles u n til s tiff peaks fo rm ; fold into chilled m ixture. Pour into pastry shell and chill until set. Top with whipped cream and sprinkle with additional nutmeg before serving. Yield: One 9 inch pie. egg. sugar, milk and cream, has been around since the Colonists came to America 2 lahles|HHius melted bullet oi E l H A N A LEA N E G G N O G margarine '/> leaspoon nutmeg I lablcspoon m ill I la voting 2 quarts commercial eggnog '/» cup orange juice, chilled 1 pint (2 cups) rum 2 cups whipped cream 1 orange rind, grated M ix eggnog with orange juice and rind in punch bowl. Fold in whipped cream and keep chilled. Add rum. Add a slice o f orange for decoration and serve immediately. E G G N O G P IE Crust: 3 cups all purpose Hour I leaspoon salt 1(4 cups shortening I egg, well beaten I tablespoon vinegar C o m b in e flo u r and salt; cut in shortening. Com bine egg, vinegar and water and add Io Hour mixture. Divide into four parts and roll out on flo u red surface. (D o u g h w ill keep in the re frig e ra to r lo r lo u r weeks and can be rerolled.) Yield: Four single crusts. Eggnog I dling ft eggs 3 cups sugar I cup margarine I leaspoon vanilla I leaspoon rum or brandy I cup eggnog Do Your Thanksgiving Shopping Early SHOP IENOWS FOR B R A N D * yaw k a a w V A R IK T IC * y o u Ilk « * IIC * t« u w an t • S 4 l I I t Mll.a.b.. • » 4M» A i l *slt • ’ 1 A H I O I . » « a • • M > •••» I I I O tv ls ie « • N •« (*s