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About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (May 17, 1936)
The Oregon Statesman Uecipe beciuu" t - Pliiiii T; Pudding lis Glimait for "Chr istmasf Dinner ; First'Prixe Winner MRS. JAMES TANKER - ' -73 N. 16th i Individual Paddings H ess raisins f H e aria figs ' .' ray M wet. ebsnnad fin H ' rap lifkt Mluw i 4 cap Orbits (Trap to rap iwhI snilk 1H caps flour 1 teaapaoa soda . : I UMPMI cilUH ! ! 1 teaspaoa dtrti '4 . tHipMI ttM( XL IM1BMI rait , Wash the dried fruits, cover with cold water and bring to a boil. . Cook fire minutes, drain, eool and cut np. not too fine. Mix the molasses, syrup and milk. Sitt the dry ingredients and add the chopped suet and fruits, mixing sufficiently to separate the pieces. Add to the moist ingredients and mix well. Oil individual molds or custard cups thoroughly, sprinkle thickly with sugar and fill full with the pudding1 mixture. Put Into m steamer and steam for 1 to 2 hours, depending .upon the sise of the molds. These puddings may he made 2 or 3 weeks In ad vance of serving. Re-steam about 30 minute just before serving. Serve very hot with hard sauce or aay desired pudding sauee. ; Quick Pudding i cap batter - - " j "P rarar : I 1 tabWvpeom lacaae Jniea I A twp areata )! i 1 tabl aaea racrim ' to laaapeea a4a 1 rap era. cbeanaa lto rap. flam - teas P salt 1 Uaapaoa bakinf pew Car rap walaata, eboppaa 3 m whites, atiffls beataa " Cream butter, add sugar grad ually. Add fruit Juices, rind and soda to figs. Mix together and add to creamed mixture. Sift flour and measure. Sift again with salt and baking powder and add to fig mix ture.! Add i nuts and fold in egg whites. Pour Into well - greased Quart tpuddlng .mold and steam two hours: Serve with the follow ing: . r . .. : ; ;(' ' Sugar Sauce : t aap pawaie s-aj-ar U :a battar M aap atilk , ' ; -to teaspoon Yanrtle j to taasoaan salt ' i ; Place all ingredients in a bowl over hot water. Beat until smooth. Serve warm. Makes 1 cup of sauce. : Pudding serves 8.1 Mrs. Velma Stuart 1250 Fairmount Chocolate Pudding t-. Tajp as car ' . A " teaspoon eaU , 2 tablaspoaas aseltee shartaainf 2 rapa Hoar 2 acsa - J S teaepseaa baking powder 1 rap sweat milk j 1 taaspoaa cinnamon 2 aqaaraa cbaealata X rap chopped nut taeata 1 cap -raisins (seeded or seedless) . Cream sugar nod butter togeth er, then add the beaten eggs. Sift : flour, cinnamon, salt, and baking nowder ' together i and add alter. ) nately with- the milk to the first i mixture. Melt chocolate and add. -: Add , nuts and raisins last. Mix j well 'and , pour into one large or , several 'small molds. Steam one hour. Serve-hot or cold with whip : ped cream or pudding sauce. ; serves twelve. . Sauce: . j ! 4 tea poena batter .2 rapa brewa an gar - 1 sattare cheeolata at M' Pp eaeaa ' i .1 tablaapaaa flear ' Ttttr .: I Melt butter in a small pan, stir i in sugar and flour, mix well and : then t add; enough water to make ; a thin-sauce. Last stir in the melt i ed ehocolate. Use hot or cold. , Mrs. Myron Van Eaton ' Route 4, Box 120 ; Second Prize Winner MRS. PAUli E. ROBINSON i Independence, Ore. '. Snow Balls 4 tablaapoasa bat tar s Tew drops leaea jolea H cap saitar . j aap nilk ' i 11a eapa paatry floar ! . a'teaapoaa aalt i 1 taatpoons bakiag pawdar 2 aff wait - - i 14 taaanooa Tinilla Cream butter, add lemon Juice. Gradually add 'sugar. Sift flour, baking .powder and salt together. Add alternately! with milk to but ter mixture. Add vanilla and fold in stiffly beaten egg; whites. Fill greased molds full, cover tight ly and steam 30 minutes. Serve hot with lemon or any fruit sauce. Makes six to eight snow balls. Christmas Pudding as Grift: f f - , -4,:":, It has become a charming custom plum puddings tn cellophane or utem to rrtenas ana relatives as Jerusalem Pudding 4 tablespoons rice y box lemoe jello cap cold watar H cap aufar 1 pint cream lb. dates Vi teacpoon vanilla ; Pinch of (alt Cook rice in a double boiler un til soft. Add sugar and jello which have been softened in the cold water. Stir until clear. Wash, stone and chop dates and add to other ingredients. Whip cream and mix all together. Turn into molds or dish and let stand over night or for a few hours. This makes about 1 quart. The whip ped cream makes this a rich des sert but it may be garnished with a dash more cream and a cherry. Mrs. J. R. Alexander Aumsville, Ore. a a Sweet Potato Pudding 1 eup floar 1 teaspoon soda , 1 cup grated raw Irish potato hi teaspoon salt 1 teaspoon nutmeg 1 teaspoon cinnamon hk teaspoon cloTea - 1 eup crated raw sweet potato Vt cup chopped walnut meats i eup chopped dates 1 cap brown sugar, firmly packed 14 cop water Sift flour, measure and sift again with soda,' salt and spices. Combine potatoes, nuts, dates and sugar. Add flour alternately with the water and mix well. Pour into well-greased quart pudding molds, filling full. Cover and steam three to four hours. Serve with liquid or hard : sauce. Serves 8 generously. 5 Mrs. Jamea Tanner 976 N. 16th a a a . ' Easy Pudding 1 eup sour milk j 1 cop raisins I 1 cup molasses 1 cup chopped saet 1 teaspoon cinnamon 1 teaspoon salt 1 teaspoon soda 4 cups flour ; Dissolve the soda in the milk. Mix the ingredients thoroughly and steam three hours. Serves 10. It will keep for weeks and may i be sliced and reheated in a steam er. Serve any kind of sauce on it. Mrs. Eula Woods ! 1740 Broadway a : a Christmas Pudding enp chopped apple 2 eggs, well beaten M cop firs, chopped cup citron, sliced X tablespoon candied orange p a 1, chopped i cup almonds, blanched and chopped 2 teaspoons baking powder li teaspoon salt ; H teaspoon soda " teaspoon cinnamon 4 teaspoon allspice Vx teaspoon nutmeg is cup suet, chopped Vt eup milk H enp raisins 14 cap candied cherries, quartered Vi enp molasses : 2 eups sifted flour 1 V- V . ; - yiV ' ? " i nn ii ii.nai..i Kn. miiniiiaitiima-Mi hn i m mi if . Y i . r i i lliMiMiaM - ; " nnt .. " of good cooks to wrap their choice other protective paper and send gifts at Ouistmae time. Plum Pudding 1 package' lemon jjallo 1 cup ' hot water t 1 cap cold water k teaspoon salt j 1 tableapon : sugaif la cop cooked prunes, chapped H eup cates. chopped la eup -raisins j 14 cup currants I 14 eup candied cherries Is eup- walnut meats, chopped Dissolve lemon jello in cup of hot water, add; cold water, salt and sugar.. While still warm add the prunes, raisins, dates, cur rants, candied cherries, and mix thoroughlyi. Set aside to cooL Be fore it congeal) add the walnuts and put into molds. Put into the refrigerator or bold place and let the pudding set. When ready to serve, un,mod on to dessert plates, top with one tablespoon of .whipped cream and stick a small, red, lighted candle in the center, and put a sprig of holly on the side of: the plate. Serves Mary Maley 825 N. Capitol 8. - ' I i ; . . i MAIZES 'EM BALANQE! Whatever goes out Must first come in. That's where lessons In thrift begin! Don't spend money Before you earn it. The lesson is simple, -Be sure you learn it! H .-- i ' ; t I ;! Budget your income And stretch it far. Pay casli at' Penney's Where bargains are!, Sf a i V : f, -.4 .jfciax ; ,-.. - ' ' 111: - - ' - . i i WW 1 Urn 1655 Carrot Pudding 14 enp Criseo . ' ;j -14 teaspoon soda i 14 cup brawa sugar -1 C . ' ! '., S 1 enp grated raw! carrots ; 1 14 eup seedless raisins cup currants ; 2 teacpoons lemon peal, cut fine - 114 eups flour , 1 teaspoon baking powaer 14 teaspoon salt ' 14 teaspoon cinnamon . j 14 teaspoon nutmeg 1 ' , - ' - - i Blend Criseo, sugar and egg in one operation. Add carroU. rats ins. currants and lemon peel. Sift flour, baking powder and sptces. Add : to first mixture. Add soda dissolved in water. Pour into bak ing dish. Bake at 325 degrees for 1 hour. Serve with sauce or w nip ped cream. Serves six. , Mrs. Ken Laudahl 940 Academy . Carrot Pudding L Cream together 1 tablespoon butter and 1 cup sugar. Add: 1 eup grated carrots 1 cap gratad potatoea 1 eup floor 1 eup raisins (floured with part of above flour) 14 enp nntmaata 1 teaspoon soda dissolved ia 2 table spoons water 1 teaspoon cinnamoa 14 teaapon allspice Pinch of elorea and nutmeg Mix in order given and steam n double boiler for 3 hours. Makes 8 generous servings, hem- on sauce or sweet cream makes an excellent compliment. Mrs. R. E. Oglesbee 1270 Nebraska a a a Steamed Cherry Padding 14 eup shortening 1 eup sugar 3 eups flour 4 cup milk 14 teaspoon salt 4 egg whites, beaten stiff 5 teaspoon baking powder 1 cup stoned, cherries 14 teaspoon lemon extract Cream shortening and sugar. Mix and sift baking powder, salt and flour and add to cherries. Fold into first mixture alternate ly with the milk. Fold in egg whites. Turn into mold, cover and steam two hours. Serve with hard sauce. Serves six. Mrs. Ken Laudahl 940 Academy Street t kriti i Us" (JJ jj quality and better value to be had in the double-tested double-mctton K C Baking Powder. It produces delicious bakings of fine texture and large volume. i Maanfactarwd fcy Bakiag thing bat Bakiag Pcweler " atsaaler enpervl Ex part CTiaanlata af NatlaHsal Raytatlsiai. Alwars i lersa aepeaMtable. That Women who want Same Price Today as 45 Years Aqo 25 ounces tor 25c You can also buy AX--11 10 ounco can for 100 J Ull IS ouncw can for X$ rULl. AsJtoaaa ADDRESS. 1 f ct 1 Second Prize Winner I EVA NELSON . i ' Route 7, Box 14 ' - Cranberry Pudding ; 14 cup butter ' . , ' " ' . 1 eup ugsr ' ' 8 eggs, well beaten 3 eups sifted flour 2 teaspoons baking powder 14 eup aweet milk 1 14 cups fresh cranberries, halved Cream shortening and sugar. add beaten eggs. Sift flour and hakin? nowder togetner ana aaa alternately with milk. Fold in cut cranberries gently. Turn i into a buttered mold, cover and steam 3 hours or until done. Serves 8. to 10. Serve with lemon hard sauce or the following lemon sauce: j Lemon Sauce 1 tablespoon cornstarch 14 cup sugar 1 leaspoea grated lemon rind 2 tablespoons lemon juice 2 tablespoons butter 1 rup boiling water Dash of nutmeg and- salt ' Mix cornstarch, sugar and grat ed rind. Add water gradually, stir ring: constantly. Boil 6 minutes. Remove from heat, add salt, nut meg; butter and lemdn juice. Serve hot. This color combination is fine for Christmas. I Cranberry Pudding 1 cup sugar 2 tablespoons matted batter Tolks of 2 ergs 14 eup sweat milk 2 teaspoons baking pawcar 2 eups raw cranberries, waahad 1 Cups floar ar S caps if cranberries are wet Beat egg yolks, sift flour and baking powder, mix in order given as any plain cake, add cranber ries last when cake is well mixed and smooth. Bake hour and serve hot with the following sauce: Sauce: 1 large tablespoon flour mixed in a little cold water and stirred smooth. Pour 1V& eups boiling water over flour mixture and cook until thickened slightly. Add 1 cup scugar. When cool add whites of 2 eggs beaten stiff and 1 tea spoon vanilla. Beat all together until sauce is frothy. j Mrs. Newell Williams 797 S. 25th St. wlin 1r.Aw af.sa UlmU PwWator tpedstltts who i I Mures aaec ral Baktat. the best, demand the Economical and Efficient BhtuciG Powder PACK NO CLACK TOXINO I Tlsamaaskas of Weastaai Bavt Hot el t asl THE COOK'S DOOIX Yam can gat a copy of tUs beautifully Qlastraesd bask full of practical, sma sacsaes that will plssia yea. Mail aba catttficasa fas as a cam f K C Bakias Pawdar aad year ever will be seas JAQUES MTG. CODwa.C.sU. caacAoo, ixuitots 'I . . v. ' :srYwrn.-
