Image provided by: University of Oregon Libraries; Eugene, OR
About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (Dec. 19, 1940)
Jh .OZSGON STATESMAN, .Soleo, Orogon. Thursday rionag.iwecaeia.; ' '!?"-. 9- MAXINE BUREN Editor Spiced Nuts Make Holiday Candy Let's make the Terr meet of note M this year's confection. There ere sereral rariatlons of candled note, end then of couree, the simpler buttered note. SPICED NUTS 1 cap sugar cup water 1 teaspoon cinnamon Vfc teaspoon nutmeg Dash ot clores and ginger 1 cup nuts Cook soger, spices end water to the soft ball stage. Add nuts and heat oyer Terr slow Mre until the syrup starts to granulate, around S minutes, stir gently. Re more from fire and separate nuts, allowing to cool on waxed paper. May roll In granulated sugar wmie still warm. GLACE MJTS 2 cups sugar 1 cup boiling water teaspoon cream of tartar Bolll Ingredients without stir ring, untill syrup reaches the hard orach when tried In cold water. Keep sugar wiped down from sides Of pan with damp cloth on a spoon. RemoTi saucepan from fire at once and place in s larger pan of cold water to stop boiling. Re move from cold water and place In pan of hot water. Put nuts on skewers or toothpicks and dip In the syrup. Place on tin sheet to cool.. CREAMED NUTS I cups sugar cup thin cream 2 tablespoons light corn syrup H teaspoon ranllla 1 tablespoon butter Cook all but Tanilla unUl It makes a soft ball when tried In cold water. Stir constantly until It bolls, and occasionally after wards. Add ranllla and let stand until lukewarm. Then beat until creamy. 'Break off small pieces, put a roasted filbert or walnut In the center of each, roll into balls end then In finely chopped nuts to coat outside. GlAximg pats shine oa fruit cake. When cakes are half-way baked or Just ready to be removed from the oven, brush tope with mixture of honey tnd water, egg white and water, or evaporated milk. Molasses and water may be brushed over dark fruit cake. as Sflfijppffin0 i u B it u it WOOLY Vf BEAR PAWS J? SHUFFLERS J l 9 BOOTEES O VELVET if MULES I O D'ORSAYS If j J able. Hard leather s soles or soft padeW soles. Every color j represented Sped tl ally priced fer I L Xmas. 5 w it IV IV i Pcuroeoon!! ! IV jm "The j ) Ccr. Cczri ti Liberty sociEn MUSIC TbeDCME Today's Menu Spanish pot roast is to bo the day's main dish. Lettuce and onion salad Spanish pot roast Stewed celery root Apple crisp dessert SPANISH POT-ROAST 4 pounds beef rump or chuck 1 clove ot garlic 8 teaspoons salt K teaspoon pepper S tablespoons fat 1 cup water cup chill sauce teaspoon W o r c e s tershlre sauce 2 onions, sliced 1 green pepper, diced 8 small potatoes 8 carrots Brown the garlic In the fats Add salt and pepper. Remove the garlic and brown the meat on all sides in the fat. Add water, Wor cestershire sauce and chill sauce. Cover tightly and elmmer gently. Turn the pot-roast occasionally and add more water, if necessary, a little at a time. One-half hou before the cooking Is completed, add onions, green pepper, pota toes 'and carrots. It will take about 3 Vfc hours to cook a roast this size. Make gravy by thicken ing liquid with flour smoothed in water. Candy Quirks for Christmas Cooks To sugar stuffed dates, shake them gently In a sack with granu lated sugar in the bottom. Before cutting fudge into squares, frost It with white sugar frosting. Different as night and day! Dip the cut end of a marshmal low In colored cocoanut for quick 'n' easy confections. Kids love It! Turkey timbales tastefully take care of leftover fowl. Mix two cups chopped, cooked turkey meat with one egg, salt and pepper. Line well-greased ramekins with the mixture, press fresh -made Jresslng In the centers, and bake bout 30 minutes fn moderate oven (359 degrees). Serves six. TV children and the grown folks will be glad !8 to get slippers as differ ent as these! They're all quality made I J Bring Your Gill Lid Here! JEaoe Sfidsre 8 Salczi, Qic d (4 II I TOPS IN GOODNESS It's ham for Christmas this year, with its delightful appearance and an excellent taste. It is easy to roast agad It is a cjrand buy. Decorate it, of course, with holly. Cut the leaves from large green aumdrops. Make the berries from glazed cranberries. Serve your ham with Brussels, sprouts, tiny onions, and cranberries. Then you can relax for the sighs of approval that will surely greet you. Ham Is Baked for the Festive Table, It's Ready, Willing and Able Harbinger of holidays, fltten food for all times is ham! What else with such flavor, good looks, personality? What else so suited to all uses, all budgets? The ham (like you) dresses up for festivities with a corsage of pimiento polnsettlas; cloves spell "Merry Christmas" across Its broad back; brown sugar folds It in a shiny cloak. Accessories for the well-dressed ham Include cups of relish, garlands of greenery (red and green), and grilled orange or tomato halves. Ham left over, ad you'll be glad! Make croquettes, easser oles, timbales. Soup it, curry It, loaf it and love it all the while. Whole hams are true economy for small families; they may be di vided into three parts at your meat man's, thus: the butt end for baking, the shank end for sim mering, center slices for broiling. Whole or half hams, remember, cost less per pound than ham bought by the slice. TOfK TABLE No missing the boat when you bake your ham by this time table! If Ham Weighs: Bake fori 15 lbs. or more IS min. per lb. 12-15 lbs. 1S-17 min. lb. 10-12 lbs. IS min. per lb. 10 lbs. or under 20 min. per lb. Half hams 22 min. per lb. If ham Is taken from refrigera tor and is thoroughly chilled throughout, add 5 minutes per pound to cooking time. Bake ham In slow oven (325 degrees.) Glaze your ham to make It look pretty, taste even better. BROWN SUGAR GLAZE 1 cups brown sugar 1 tablespoon prepared mustard 1 tablespoon vinegar Whole cloves Remove skin from baked ham. Sweet Bread Is For Holiday Here's a Spanish sweet bread, suitable for holidays. PAN DULCK cup scalded milk H cup cold water Vs cake yeast 4 tablespoons sugar 3 cups flour (about) cup melted shortening 1 teaspoon orange flavoring 1 teaspoorf salt 1 egg beaten 1 teaspoon anise flavoring 1 cup shredded almonds cup currants hi cup raisins 2 tablespoons shredded citron Add water to milk, add yeast stirred with 1 tablespoon sugar. Add 1 cup flour. Beat with rotary beater, rise until light. Add re maining Ingredients and enough flour for stiff dough. Knead, form into a round loaf, cash across the top like a cross, glaze with egg yolk. Bake 41 minutes starting at 375, resetting at 350 after 10 minutes. Good toasted. 'Day After' Turkey Is in Pie "Day-after" turkey baked in a deep-dish pie has a holiday touch when topped with star-shaped bis cuits. Toast rounds sprinkled with grated cheese are also delicious topping for chicken or turkey cas serole. Let the holiday feast start off with colorful "appetite teasers" and chilled tomato Juice or fruit Juice. Cut bread into attractive sapes with cookie cutters, toast, spread with cream cheese, and decorate with bits of red pimiento and green pepper, .fir, bake tiny baking powder biscuits to split and fill with cheese spread. Well seasoned bread stuffing la as important to Christmas dinner as cranberry sauce. If pocketbook or preference requires a holiday roast that Is small, serve the dressing In stuffed shoulder, beef or veal birds, or staffed chops. Salads Are Good On Holidays . When sweets are found in gen erous supply and tables are rich ly provisioned with holiday foods. It's a 'great relief to enjoy the erlspaess of a non-filling and re freshingly cool salad. Here's one that touches the . spot at any holiday, meal: JEWEL SALAD 1 tablespoon . gelatine M cup cold water cup bolllag water cmp sugar cap pineapple Juice K cup mild vinegar 1 1 tablespoon ' lemon - J alee . ' ' 1 cup cucumber - 1 cup canned pineapple teaspoon salt . -v-,.. Soak gelatine in cold ' water, dissolve in boiling water, add sugar, fruit juice, vinegar, aalt. Cool, and when starting to thick en add -diced cucumber,-pineapple. Turn Into meld and chill. Grapefruit may replace pineapple. Place fat side up In uncovered roasting pan. Score fat-surface. Mix firmly packed brown sugar and mustard, add vinegar te make a paste; spread paste over fat sur face. Stud with cloves to spell "Merry Christmas." Bake In hot oven (450 degrees) about SO min utes, basting frequently with sy rup from bottom of pan. ORANGE GLAZE After skin is removed from baked ham and fat is scored, brush with Vt cup corn syrup, light or dark. Sprinkle with gra ted orange rind, etnd with cloves and orange slices, held in place with toothpicks. Bake in hot oven (450 degrees) 25 to 10 minutes, basting frequently with orange Juice. POIN8ETTIA CORSAGE -Cut polnsettlas from whole pim lentos (contents of one 7 -ounce tin); arrange three or four poln settlas on glased fat side of ham, keeping in plaee with toothpicks. Green pepper may be used for stems, leaves, centers of flowers. Try these made with left-over dishes: HAM TIMBALES Itablepsoons salad oil tablespoons flour H teaspoon dry mustard teaspoon salt Dash pepper 1 cup milk 1 cup soft bread crumbs 1 cup ground cooked ham 2 eggs, beaten slightly Add flour and seasonings to salad oil, stir unUl well blended. Add milk slowly, stirring con stantly over low heat until mix ture thickens and boils. Add bread crumbs, ham and slightly beaten eggs, and mix well. Pour into greased tlmbale molds or cus tard cups. Set molds, in pan of hot water, bake in moderate oren (350 degrees) about 20 minutes, nntil firm. Serve with cheese or tomato sauce. Serves S. HAM LOAF t cups ground, cooked ham 1 cup bread or cracker crumbs 1 egg 2 tablespoons chili sauce 1 cup grated carrots 1 eup milk Combine all ingredients, mixing well. Bake in a loaf pan in a mod erate oven (350 degrees) 4 5 min utes, until brown. Serves 0 to 8. HAM-NOODLE CASSEROLE 1 package noodles 1 teaspoon prepared mustard 1 cups thin white sauce 2 cups diced cooked ham 1 cup minced cooked ham M -cup grated cheese Cook noodles In boiling salted water 7 minutes; drain. Stir mus tard into white sauce. ad)d noodles and diced ham and pour into greased casserole dish. Sprinkle top with grated cheese and min ced ham and bake in a hot oven (450 degrees) 10 minutes, until cheese is melted and browned. Serves 4 to 0. '-w-SBBSSSW - Sh k-- aV . c3!mb the ladder off loveliness In Tinifyjair kmiuast stockings 0 YoaH always look vour best . . . sod always fed sort joax stockings won t "pop" Bidden runs if you wear y$akf Fair Koedast Stoddags ... for these stock ings girt with 70a when 70a bend or stretch. Wear these sheer, dear, flattering stoddags ... mod choose them in the proportioned sise that is "exactly yours" a. .in the new Spies Tones. t2S V 3 pair &50 . , 1 Fia Cookies on -Holiday List ' The holiday season calls for all sorts ot good foods to aug ment the principal meat Here's a tested recipe of a cookie Mell eacy that's just the thing .to serve with Ice cream, puddings, or oth er desserts. They're as delicious as they sound. Fid OATIE8 1 caps dried figs 1 cap batter S caps granulated sugar - t eggs 4 cup milk 1 teaspoon ranllla extract 1 caps sifted all-purpose flour 2 teaspoons baking powder , teaspoon salt i cups quick-cooking oats Boll tigs about E minutes' in water to eorer; drain, clip stems and cut figs Into thin strips (scissors are handy). Cream bat ter and sugar; add beaten eggs and stir to blend. Add milk, flavoring, and floor sifted with salt and baking powder, and beat. Add figs and oats and stir until well blended. Drop by small spoonfuls onto greased cookie sheet and flatten slightly. Bake In a moderately hot oven (400 ii,rAi 11 to 15 minutes. Press a nut meat, strips of tig or cherry into tops before baking if desir ed. For a glazed top Drusn wun hnt honev after baking and place under broiler for a minute or two. Makes 5 ft dozen medium- sized cookies. Thrill of a Life In Popcorn Ball Remember when popcorn balls wr th. thrill of rour life? Well, this generation enjoys many ot the same thrills ana popcorn Dans have remained throughout years as youth's big favorite sweet at holiday time. The making is so simple, yet the result so satisfac tory: POPCORN 1UUJ cup molasses cup dark corn syrup tablespoon vinegar i t tablespoons butter t quarts salted popped corn Combine molasses, dark corn ttub and vlneaar In saucepan; cook over low heat, stirring con stantly, until the soft-ball stage (228 degrees) is reached, conun nm p.ooklnar. atlrriiwr constantly. until the hard-ball stage (270 de grees) is reached. Remove zrom heat, add butter and stir only enough to mix. Slowly pour over the popped corn. Form Into balls with hands, using as little pres sure as possible. Makes 16-18 balls. Toast slice of white bread on one side, and spread untoasted aides with hot mincemeat. Cover with meringue made by beating sugar into beaten egg white, I ta blespoons sugar for each egg white. Brawn lichtlv for 10 min utes In moderate oven (850 de grees); serve hot. The Campfiret earoU for the 20 th has been called off, accord ing to those who are directing the event. West Salem Folk To Visit Idaho WEST SALEM Monday Mr. and Mrs. Arthur Brown will leave for Cottonwood, Idaho to spend Christmas with their son and daughter-in-law, Mr. and Mrs Claud Brown. Claud Brown is a minister in the Cottonwood Methodist church. Mr. and Mrs. Ross Brown will accompany hla parents, the Ar thur Browns, to Idaho. Ross is a student at Oregon State college. Are Toledo Visitors LINCOLN Weekend guests at the home of Mr. and Mrs. George Marr were his daughter and son- in-law, Mr. and Mrs. Glen Cooper ahd children of Toledo. 1 : - i 1 1 IN A JIFFY Prepared Christmas puddings are short-cuts to Holiday cookeryl The desserts come canned and ready, there's a choice of plum, fig and date. The puddings come in three sizes too, 1 so everyone should be happy. N v Talk on Antiques Is Given, Suver SUVER .The Suver Com munity club held its annual Christmas program and gift ex change Friday night at the hall. A small crowd was present ow ing to the mild flu epidemic in the community. A good program was announc ed by Mrs. Nada Hassler. Mrs. Nowowjeiskl and son of Mon mouth brought a number of an tiques, among them a spinning wheel, and Mrs. Nowowjeiskl gave a talk on 'them and the changes made to the present day. The gift exchange caused a great deal of hilarity. Candy, nuts and fruits were distributed by the refreshment committee from a beautifully decorated table. The men will be responsible for the January meeting. H. F. Coney Is chairman of the pro gram committee and W. J. Kerr of the refreshment committee. Club Women Sew Curtains, Airlie AIRLUE The Woman's elub met at the home of Mrs. Rolan Phelphsj Thursday, and helped Mrs. Phelps make curtains for SPINETS and Toa can bay a bexruflial thin sal as low as AUo Large I 469 State Street rv"-u Xw V 7 a y Ilalro -S&cnror. s, . Siart Paynenb Ilwd Ycari mmimmmmmmmmmmmmmmmmmmmmmmmmmmmmmm. !Vi rv-. .'J- : x her Bring room. While there the annual elec tion lot officers resulted In Mrs. Glen Hadley, president; Mrs. Charfes Tarter, vice president; Mrs. I H. P. Whltaker, treasurer. At the close ot the meeting Christmas presents were exchang ed . and coffee, cake and candy served by the hostess. AH mem bers were presenL Visitors were Mrs. Dick Tom and Mrs. R. Se hanaman of Suver. Names Drawn by Turner Pupil TURNER The high school and grades are presenting the Christ mas program at t o'clock Friday afternoon in the auditorium of the high school. . Names hare been drawn for a gift exchange. The holiday vacation begins December 20 and extends to Jan uary: are the 'Comfortable Gift for Men! We bar darod to Jkfcjay Ski Evans Slippers SLIPPERS lQL zuu 00 sas nationally adTwrtlsod Grancu. Baby Grands now as low as CONSOLES Spin t piano daring s MODERN UPRIGHTS Many poopls) prefer th cotrewnOonal stylos. An low as - . YOU3 OWN Group of Used Reconditioned :; 'fVt::' Salem f Goodwill Members Meet at Lincoln LINCOLN A decorated Christ mas tree waa the center of attrac tion at the meeting ot the Lin coln Goodwill elab Thursday at the home of Mrs. Iran Merrick. Assistant hostess waa Mrs.' T. J. Merrick. Mrs. E. B. Buckles conducted the business session when the group Toted to donate $$.50 to ward Christmas treats for Lin coln school which will be added to the $3 donated by the local community club.; Mrs. L. Mickey, secretary treas urer stated there was $14.12 In the treasury. ' A Christmas gift exchange was held and members s,lso brought gifts for the oldest eharte"-saem-ber. Mrs. CelU Walling, it. 387 State Sbwwt ...afi u & Clearance cf Grands, Spinel and Ccnssles . Prices Slashed! Scdetn Helv sale Pnces! GRANDS reduce) price as much as - 7 k I i 1 TERMS Cf ESASOH 9 -.-v....- . C S i i I i k I w