glIirflK) r X 9 i X V t 5 f . . V . ' -f t a- 4 i - " A - Mincemeat provides the fruity portion of this steamed Christmas pudding which, when served with a soft custard for sauce, makes good eating. Steamed Pudding Begins With Mincemeat, Gelatine A favorite holiday dessert is steamed pudding which! appears in many Torms and with a wide va riety of ingredients.. The pudding pictured above takes mincemeat aj an important ingredient. Gela tine, nuts, grated rind and 'eg whites give richness and charac ter. MINCEMEAT PUDDING 2 tablespoons gelatine Vi cup cold water V cup margarine Vi cup flour V teaspoon salt IVj cupa orange juice Vt cups water lVfc cups mincemeat 1 tablespoon grated orange rind 2 teaspoons grated lemon rind V cup chopped nuts 3 egg whites Vii cup sugar Soak gelatine in V cup cold wa ter until softened. Melt margarine, stir in flour and salt. Add orange iuice and water. Stir slowly over low heat until sauce begins to thicken. Add mincemeat and rind and cook over low heat 10 minutes. Remove from heat and blend in gelatine until thoroughly dissolv ed. Cool. When mincemeat mix ture begins to stiffen, stir in nuts. Beat egg whites stiff. Add sugar, a tablespoon at a time, beating well after each addition. Gently fold egg whites into mincemeat. Pour into a mold which has been rinsed with cold water. Set in a cold place until firm. Unmold and garnish with orange and nuts. Serve with a boiled custard made with the egg yolks left over from pudding. Serves 6-8. PROUD FATHER WASHINGTON-(P)-The proud est senatorial father in Washing ton is Senator Wayne Morse of Oregon. His two teen-age daugh ters, 17-year-old Judl-h and 15-year-old Amy, have taken 24 of a possible 26 prizes in poultry entries at the Southern Maryland agrieul taural fair.' 1230 State Street Phono 3-9127 3 t 1 BATH'S BLACZHAWK lb. 59 c Half or Whole BATH'S BLACKHAWK LEAN Sliced iaton lb. 5fc SHOULD EX COLO BED DRESSED AND DRAWN lbs. k - n a l( ok i COUNTRY STYll PORK SAUSAtf lb. Ss RATHS BEADY-TO-EAT MOWS Ibi Olc 1 I IIODE COFFEE FLHV0I1' HI EVEI1Y POUIID OF IUD in:i "Heavy water" molecules are made of two deuterium atoms combined with one oxygen atom. Holiday Pudding i Has Fruits That Blond Flavors Here's a delicious old-fashioned steamed "Yuletide Plum Pudding" which has a long list of ingredi ents, and a good flavor. It's well worth the effort of cutting up the dried and candied fruits and chop ping the walnuts. Once that's done, the rest goes together easi ly. Reheat before serving and top with hard sauce or your best brandy sauce. YULETIDE PLUM PUDDING Vi cup dried figs 12 cup seedless raisins Vx cup cut citron Vz cup sliced candied cherries Vz cup cut preserved orange peel Vi cup cut preserved lemon peel 4 cup butter or margarine cup granulated sugar 2 eggs 4 cup soft white bread crumbs 4 cup coarsely chopped walnuts 1 teaspoon vanilla extract 1 y2 cups sifted all-purpose flour Vi teaspoon soda 4 teaspoon salt -V2 teaspoon nutmeg ' teaspoon cloves Vz teaspoon cinnamon Rinse figs and raisins; drain and dry thoroughly. Clip off stems from figs and cut figs into strips. Add raisins and figs to citron, cherries and peels. Cream butter and sugar together thoroughly. Blend in well -beaten eggs. Stir in -1 . k- i ' V' V . nr r TTfcn mJ iina i m Cookies and Christmas are Inseparable and there's no nicer way to wish friends and neighbors a "Merry Christmas" than by giving gay boxes of homemade cookies. A quick look at the calendar shows it's time to start holiday baking. Crispy, crunchy, or chewy, cookies can be baked in advance, then stored separately in covered containers. You may wish to do only the mixing in advance, then wrap the dough in waxed paper and refrigerate or freeze until baking time. bread crumbs, fruit mixture, wal nuts and vanilla. Sift flour with soda, salt and spices, and blend into fruit mixture. Pour into greased lVa -quart mold. Cover mold and place in pan containing hot water to cover of mold. Cover pan and boil 3Vz hours. Serve immediately or allow to ripen. If cooled, reheat before serving. Serve with any desired pudding sauce. Serves 8 to 10. The Statesman, Salrn, Orogon, Friday, December 7, I SSI 5 Snow Mon Start Christmas Show Christmas table decorations can be edible and fun to make. The youngsters will like to form this marshmallow, graham cracker, nut mixture into snowmen. DATE-NUT SNOW MEN 30 Graham crackers Vi pound marshmallow quartered -7 Y -ounce package pitted dates, finely cut l cup chopped nutmeats Va cup evaported milk Gumdrops Vanilla wafers Chocolate bits 'Break 25 graham crackers Into a bowl. Add quartered marshmal lows, finely cut dates (kitchen scissors, do a quick job of cutting both), chopped nuts and evaporat ed milk. Mix thoroughly. For each snow man form two large balls for the body and a small one for the head. Roll remaining 5 crack ers fine and roll balls in the crumbs. Put the balls together with cocktail picks to form the men. A gum drop fastened to a vanilla wafer make the hat: bits of gumdrop the hands, feet and face; chocolate bits the buttons. Makes 2 large or 4 small snow men. tablespoons ! cream. Blend in cup finely chopped walnuts arid Vi cup chopped ripe olives. CRACKER SPREAD Spread this on criso crackers for your holiday canape tray. 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