T
Miscellaneous Hints ' '
Various "Extras" Needed, to Make the
Thanksgiving Dinner Year s Best Meal
By Ataxia Baren
. Statesman Woman's Editor
The Thanksgiving bird and all his associates are the subject
on both women's minds just now, and we arc no exception. -Cranberries
are among the necessities tor Thanksgiving dinner ;
but there are many other items to add style to the meaL Whether
you like yours In sauce, or of clear jelly or are of the jellied sauce
. school, youll still want cranberries. Here's our recipe for a
compromise sauce if s jelled but the whole berries are used.
JELLIED CRANBERRY SAUCE
1 pound cranberries .3 cups water
X cups sugar
Add water to cranberries, cook for about 10 minutes. nhtnf
each berry with a spoon or wire whisk. Add sugar and cook for
another 10 minutes while stirring. Take off the stove and beat for
, t minutes while cooling. The sauce will thicken as it cools and
produce a bright, tender but firm jell.
One woman requested some recipes for hors d'eouvres and
dips for use when the Thanksgiving meal Is to be a buffet affair.
For a cream cheese dip, beat top milk Into Philadelphia
cream cheese and add a few drops of onion juice, finely chopped -.
chives and garlic salt.
For another dip; combine 4 tablespoons deviled ham and 4
tablespoons horseradish, 1 tablespoon grated onion and 2 table
spoons minced chives with about 1 cup whipped cream.
- For one with roquefort flavor, soften cup roquef ort or blue
cheese, cup cream cheese, and blend with 2 tablespoon, may
onnaise, U to 1 teaspoon Worcestershire souce, some onion and
lemon juice. This is especially good for cauliflower.
Almost any of the soft cheese spreads will combine nicely
with each other, and with a little lemon, Worcestershire sauce
and onion juice, ,
Potato chips, oyster crackers, small shrimps, slices of red
skinned apples, almost any raw vegetable and cheese straws are
aU good for dipping.
One beautifully appointed buffet table included a half head
of Savoy cabbage into which were thrust the appetizers on
toothpicks.
- From first course to the last, we might mention pie.
Pumpkin chiffon pie which has a surprise flavor, and, it's
in the crust. This recipe, from the makers of ginger snaps,
recommended the use of the old-time favorite as a flavorful in
" gradient for the crust.
CHIFFON PUMPKIN PIE, GINGER CRUST
22 gingersnaps ' Ya cup sugar
cup softened butter
. Roll ginger snaps and blend with other ingredients. Pour
mixture into 9-Inch pie plate and press firmly into an even layer
on sides and bottom. Bake in moderate oven (373 degrees) for
about 8 minutes. ..'
For the filling: teaspoon ginger
1 cup canned pumpkin - Y teaspoon nutmeg
S eggs, separated 1 teaspoon cinnamon
1 cup sugar ,' 2 tablespoons melted butter
1 cup milk - 1 envelope plain gelatine
H teaspoon salt Ya Cup cold water
Cook pumpkin in top of double boiler over boiling water 10
minutes, stirring occasionally. Mix together egg yolks, cup
sugar and milk. Add to pumpkin with salt, spices and melted
butter. Stir and cook about 13 minutes until of custard consistency.
Remove from heat. Soften gelatine in cold water S minutes and
add to hot mixture, stirring until dissolved. ChilL When mixture
begins to set, beat egg whites stiff, but not dry; gradually beat in
remaining cup sugar; fold into pumpkin mixture. Pour into
crust and chill. -
Salem V7riters Meet
Salem Writers club met at the
home of Mr. and Mrs. Lloyd Smith
with Miss Renska Swart as hos
tess. Mrs. M. . Peck is president
f the club. Mothers answered
roll call wflh original writings
were Mrs. C W. Swigart, Perry
Keigelman, Dr. M. XL Peck, Mrs.
Jessie Singleton. Mrs. Ora Smith,
and Mrs. - Franads Anderson.
Xioyd Smith gave humorous read
ings in Norse dialect. Selections
were read fro mthe paper, "Duf
fle Bag," complimenting Mr.; and
Mrs. Lynn Cronemiller, who were
guests of the dub for the eve
ning. . '
mew
Let a SINGER
expert put your
inachine in first
dan running order.
Reasonable charges. Estimate fur ,
fiished in advance. -,
130N. ComL Ph.3-3312
Choose the Shade of
Hand Beauty You nl
MflnDSUP
7Jct complexion mcit-up Qives you lovtfy
h ends In 10 seconds
rtASOT youthful, lovely
hands can be yours in seo
ends with new, amazing Lady
Esther HANDS-UP. This de
nghtfuUy delicate cream cornea
in 4 exquisite skin colors that
enable yoa to choose the exact
shade of hand beauty you de
sire. HANDS-UP takes the
place of a lotion, too gives
your hands softening care and
instant beauty: Come m and
try the astounding One-fiend
test today I
HIHPi
WILL NOT
RU3 OFF
1
98c
and
49c
plus
tax
Hi! Mtfr!i;i:
WHIM ITS
HAK9 BEAUTY
v" YOU'RI
SEIXINO
YOUIl
FIND IT AT
OWL C2UO STOSU
Capitol at Center la Capitol Shopping Center
- i M
Tho Statesman, Salem, Orsw Tuesday. rTorembec 21, 1853 9
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ONLY TEE FINEST
AT LOU jllADBET PRICE
ALSO OTDEQ FRESH FOUL
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FRUIT LUX
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4pkgs. 23 C
29c
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45c
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CAMPBELL MUSHROOM
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SUEET POTATOES 3 29c
U. S.No. 1 Waxed
Fresh Crantorries 2 &s. 35
mPEnon giuipes 2 11.25c
Fresh Grapetriiii 5 29c
Breakfast Sis
ISA EXTKA-VHI??ED
tor f perfect Finishing touch
to your salads try this creamy
smooth dressing I
ill
Lb.
Bosnogecuaed
Beet For All
Ton Bake and Fry
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SAVE AT THESE EIDEPiUIUEiiTLY 0T7IIED IGA STODES
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oxxdn separate. VUumtn permeated
Slcres CIssed Thanksgiving Day
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