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By Hudne Baren
Statesman Woman's Editor
some families uses small oranges. Cut the peel and strip it back
like a flower. Then carefully divide up the segments and loosen
them slightly. In the center place a candle held by a quill pre
pared like this: With a razor blade shred the quill back about an
inch, pulling the tiny strips down fountain-fashion. Place a tiny
candle in the center. Lighted and placed at each setting at break
fast, the decoration is bright and gay.
Pictured on this page is another form of edible decoration.
The miniature trees can center your Christmas day dinner table.
For the Cone Christmas Trees," cook cup butter and
pound marshmallows .(about 2 dozen) over hot water until
syrupy, stirring frequently. Put five cups popped rice breakfast
cereal into a large greased bowl and pour in the marshmallow
mixture, stirring briskly. Pack lightly into nine small paper cone
drinking cups which have been greased. Insert a wooden skewer
into each, for tree trunk. Allow to cool. Gently remove paper
cups, roll In confetti candy or colored sugar such as are used for
cake decorations. Push the end of the skewer into red apples for
standard. This makes nine trees.
Good old popcorn balls are versatile too. Make them big and
round and wrap them in clear, red and green cellophane for
Crristmas tree ornaments. Form several into the shape of small,
medium or large sized snowmen and use to center the dining
table or as decoration for the mantel.
Delia Robia and walnut wreaths are becoming more popular'
each year. The Delia Robia wreaths use' small fruits and nuts
amid greens. A decoration the children would love to make.
Nuts lend themselves to wreaths too. Bananas, apples and
other fruits can be wrapped in cellophane and tied to the trees to
add a festive look, and of course there are always cookies to tie
on the tree. One tiny dining table tree we saw recently was orna
mented with candy kisses, tied with red and green ribbons. The
tree was stripped at the end of the meal.
li eems to us that half the pleasure of Christmas day is anti
cipation, and when there are many preparations for the big day,
there is Just that much more enjoyment. Making decorations and
then eating them is fun, especially when there are children to
assist in preparations.
Prettiest of all the decorations at the Salem Garden club's
recent Christmas greens show, to our way of thinking, was the
beautiful tree decorated in strings of bright red cranberries, fluf
fy popcorn and cellophane-wrapped popcorn balls. It took plenty
of time to string the berries and corn, and to fasten hundreds of
kernels of the corn onto limbs with pins, but it was very effec
tive and so pretty. Old fashioned too, and we are convinced some
of the old ideas were wonderful.
An old German custom for Christmas morning decorations in
an
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Miniature trees made
from marshmallows, butter,
popped breakfast cereal
and apples, and rolled in
tiny candies make edible
Christmas decorcuons for
the table. Home-made orn
aments of other kinds are
fun to make too, and make
cood eating.
Fruity Team in
Gay Winter Salad
Sweet yeUqw canned peaches
and tart red, cranberries make a
good tearrt" fnsalad. Mold them In
strawberry-flavored gelatine with
crisp apple for a bright and gay
winter treat.
FAVORITE WINTER SALAD
1 cup canned peach slices
1 package strawberry-flavored
gelatine
2 cups " liquid (canned cling
peach syrup plus water)
teaspoon salt
Vi cup granulated sugar
2 cups raw cranberries
1 cup diced unpeeled red apple
Lettuce for garnish
Mayonnaise
Drain and dice peaches. Dis
solve gelatine in 1 cup hot liquid;
add remaining 1 cup liquid. Stir
in salt and sugar. Chill. Grind
cranberries and mix lightly with
peaches and apple. When gela
tine begins to thicken, blend in
fruit. Pour into an oiled l1
quart mold and chill until firm.
Unmold onto garnished serving
plate and serve with mayonnaise.
Serves 6 to 8.
Lucky You,
Who Dine on
Hopping John
A delicious and easy way to
have a priority on the services of
Dame Fortune and Lady Luck
throughout the coming year is to
eat Hopping John on New Year's
Day, at least so say some old-time
cooks.
How this good luck dish of rice
and peas came by its name is a
mystery, but one must not tempt
fate or take a chance. Better eat
Hopping John on the first day of
the year. For that matter, the
recipe we are giving you is good
enough to become a regular on
the menu throughout the year.
This Hopping John is made
with black eyed peas and of
course, rice. The bay leaf and
the spray of celery leaves will add
a flavor so delicious that those
who eat it will wish to know what
secret seasonings have been used.
HOPPING JOHN
1 cup black eyed peas
2 cups boiling water
pound salt pork or fat bacon
1 large onion, sliced
1 spray of celery leaves
1 small bay leaf
teaspoon salt
teaspoon black pepper
2 cups boiling water
" cup uncooked rice
2 tablespoons minced parsley
Place peas and boiling water in
a saucepan. Cover and allow to
stand 2 hours. Do not drain. Cut
the salt pork or fat bacon in
squares and brown in a hot skillet.
After the peas have soaked, add
the pork or bacon, the onion, cel
ery leaves, bay leaf, salt and pep
per. Add the boiling water and
simmer in a covered saucepan
until the peas are nearly tender.
Discard the bay leaf. Add the
rice and simmer in the covered
saucepan until the peas and rice
are tender. Add water if the dish
becomes too dry. More salt may
be added if desired.
To serve, place the pieces of
pork or bacon on top of the peas
and rice and sprinkle with the
parsley. This recipe makes
servings.
six
Pork, Cranberries
Combine in Dish
Most folks like their pork chops
the good old-fashioned way, but
every now and then somebody
comes up with a super recipe that
makes pork chops a deluxe dish.
Cranberry - Hawaiian Pork Chops
not only taste good, but add a
festive note to what might very
well be an ordinary dish.
CRANBERRY-HAWAIIAN
PORK CHOPS
(Makes about 4 servings)
4 loin pork chops
2 tablespoons flour
1 teaspoon salt
1 tablespoon melted shortening
1 cup undrained pineapple
tidbits
2 cups fresh cranberries
teaspoon cloves
1 teaspoon cinnamon
Dredge chops in flour seasoned
with salt. Brown in hot shortening
in skillet. Combine remaining in
gredients; pour over chops. Cover;
simmer 25-30 minutes, or until
chops are tender.
six Ingredients; - pour into s 2
quart casserole. Combine sugar
and flour. Cut in butter or marf
arine until mixture resemble
coarse crumbs. Sprinkle eve
pears. Bake 50 minutes or until
pears are tender and top is brown.
Yield: 8 servings. '
Tna Oracjtan Statman, Sdam, Orw Friday. Dacinbct 21, 1S3I
Pear Dessert Is
Enhanced by Lemon
Here's another lessert that will
put you among trie unusually
good cooks when you serve it.
Pears are the main ingredient.
CANDIED PEAR DESSERT
6 cups uncooked pears cut in
eighths
1 tablespoon lemon Juice
1 teaspoon grated lemon rind
'a teaspoon salt
1 teaspoon ginger
cup molasses
s4 cup unsifted flour
a4 cup sugar
3 cup butter or margarine
Heat oven to 350. Mix first
GOOD TASTE ;
lip-smacking spread for crack
ers is made by. combining a ran
of tuna, flaked very fine, with a
tablespoons mayonnaise, 2 table
spoons chili sauce, fl tablespoon
lemon juice and a generous lasfc
of Tabasco and seasoning salt.
Mix well, Heap in a bowl and
surround with crisp crackers- mr
squares of Melba toast.
5
AN HEAL
HEAD
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fiCD2Bi
JACK'S CHRISTMAS PLUM HAD Two Flavors in
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Nuts Make Handy
Evening Snack
A good confection for special
meals, or just for an evenings
snack begins with nuts and in this
area it may be filberts from your
own back yard.
SPICED FILBERTS
2 cups toasted filberts
1 cup sugar
Vi cup water
1 tablespoon cinnamon
Few grains salt
1 teaspoon vanilla
Combine sugar, water, cinna
mon and salt. Bring to a boil. Boil
for two minutes. Remove from
heat, add filberts and vanilla. Stir
until syrup looks cloudy. Place
on waxed paper or buttered plat
ter and break apart.
ROYAL SATIN
SHORTENING
always soils for less
ITS
EMULSIFIED
100
VEOETAttl
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The plum that little Jack Horner
pulled out of. h Christmas .pie
would today be called a prune
the type of plum which is firm
and sweet enough to dry whole.
Dried prunes have been favorites
for holiday or other winter cook
ing from way back when this
nursery rhyme was written. But
modern Jack Homers have better
prunes more plump and tender
which mostly sell packaged so are
cleaner and more convenient. They
no longer need long soaking plus
long stewing. Some are specially
treated with moist heat so are ex
tra tender and take less time to
cook, or are soft enough to eat
"as is" like a confection.
This winter prunes are plenti
ful and good buys and you can
cook them to any special form
for your special use rich and
chewy, soft and juicy, or very soft
for sieving.
No Soaking
Prunes that come from the
package plump and pliable enough
for easy cutting need neither soak
ing nor cooking to pit and chop
for use in many cookies, breads,
stuffings and dried fruit confec
tions. If they seem dry, cover with
water and let stand to soften up
enough to cut, then drain. Such
prunes also, may be pitted and
stuffed for salad or sweetmeat.
An easy, way to have a supply
of plump prunes in thick, full
bodied juice is to put some in a
fruit jar, cover with water, screw
the top on, and hold in the refrig
erator four to six days. No cook
ing required.
For a breakfast or dessert fruit,
most people like softer prunes,
prepared by cooking rather than
soaking. Cook in water at a "slow
boil" from 30 to 45 minutes to de
sired tenderness. Add water dur
ing cooking if necessary because
the fruit takes up considerable
moisture. Prunes have so much
natural sweetness that they don't
need added sugar, but if you like
them sweeter, add sugar or honey
during the last 5 minutes of cook
ing. Prunes are best if allowed
to stand in cooking liquid several
hours after they are tender.
TIPS FOR STORAGE
Waxed paper and cellophane
wrappings on bread and other
bakery foods will keep them fresh
longer and preserve the flavors if
they are closed tightly after the
amount needed is removed. Bread
stored at the usual room tempera
tures will remain palatable for
longer periods of time than if it
is stored in the refrigerator. Bread
kept frozen in a home freezer
cabinet will remain fresh for as
long as a year.
Once your pastry is made there's
practically nothing to it to put
this pretty and delicious pie to
gether. Canned peaches and fresh
cranberies need no special prepa
ration. Cook the cranberries in
thickened peach syrup a few min
utes, combine with the peach slices
and pore into a . pastry-lined pan.
Cover with a lattice topping and
bake half an hour.
PEACH CRANBERRY PIE
2' cups canned peach slices
J2 cup syrup from peaches
1 J2 cups cranberries
34 cup granulated sugar
i teaspoon salt
2 tablespoons cornstarch
1 teaspoon grated orange
rind
Pastry for single 9-inch crust
and lattice top
Drain peaches. Heat syrup and
cranberries to boiling. Stir in
blended sugar, salt and cornstarch,
and boil 2 minutes. Add peaches
and rind, and pour into pastry
lined pie pan. Top with pastry
strips arranged lattice fashion.
Bake in hot oven (400 degrees)
30 to 40 minutes. Serves 6.
ADD OLIVES
The newest trick to give mince
meat pies a real meaty texture is
to add Vz cup chopped ripe olives
to the mincemeat for each pie.
P When
you're
decorating,
remember
knows how!
an make dabs, swirls, designs of any kind
with the convenient QWIP dispenser.
QWIFs made of real cream, already flavored,
and it whips at your fingertip 1
Only Qtjp is guaranteed
not to sour I
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Reserve
Right
To Limit
Quantities
ODQD
Honrs Daily 9 A. M. lo 9 P. II. Including Sunday
TOP OF THE WEEK SPECIAL
WESSON
SALAD OIL
s & w
Qts.
FRUIT inx
39 $
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EARLY BIRD
SPECIALS
!
Frida7 9 cun. to 11 ajn. Only
COFFEE
FROZEN
IPiclsweel Peas
i est
EAULY BIRD
SPECIALS
Saturdcry 9 a.m. fo 11 a.m. Only
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White House
Vacuum Pack
12-ox.
LB. 69!
j
for 291
DOLE'S
PORK SAUSAGE
U S. No. 1 Deschutes
POTATOES 25
LB.
390!
LBS.
$4 49:
PINEAPPLE
NU-MELLO r7--P .4t
; colored Margarine
i CUT-UP
FRYERS
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ORANGES
ItwimmmtitattMaMumtnntsMMmtw
No. 1 Flats
LBS.
Each
DOZ.
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950!
5901
2000 - rara fsesi wmmi:
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keys LB.
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And Up
SLAB BACON
SUGAR CURED
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SLICED BAC0II
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THERE WILL BE A
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ALL DAY SUNDAY
TABLE QUEEN
Salad Dressing
390
Qt.
BEST FOODS
Bread & Boiler
Pickles
15-ox.
BEST FOODS
Mayonnaise
ot 65
SAW
Mince Heal
(Brandied)
24-os.
450
Crown Floor
5 lb. Kick 490
lb. sack 950
OCT $11 95
lb. sack JL
PRODUCE
PINK GRAPEFRUIT
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EACH
OREGON I
WALNUTS:
LB.
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IDAHO
C0I2B H0I7E7
FRAME Vir V
FRESH CELEBS
CRANBERRIES AVOCADOS -AT
LOW PRICES I
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