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About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (Dec. 17, 1954)
Another Plum Pudding Recipe Plum-pudding Is the traditional English holiday pudding rich with sugar and spice and everything nice including yeast-raised bread, but there's not a plum in sight. Now before you get caught in the holiday whirl, make several pud dings. They keep Indefinitely and you can use them for gifts for very special - friends, but do save at least one for your own family and guests. ' PLUM PUDDING 1 lb. seedless raisins 1 lb. currants l4 cup chopped nut meals . ji 21? cups sifted all-purpose flour 2 teaspoons baking soda 1 teaspoon cloves 1 teaspoon allspice 1 teaspoon nutmeg - ! 1 teaspoon cinnamon j 2 teaspoons salt I 4 eggs v i 1 cup sugar j, 2 cups molasses V 2 cups buttermilk l'i cups finely chopped suet i cup grape juice i ! ti cups fine dry bread crumbs Clean raisins and currants; com bine with nut meats. Dredge with 1 cup flour. Sift remaining flour. baking soda, cloves, allspice, nut meg, cinnamon and salt Beat eggs; add sugar, molasses, but termilk, suet, grape juice and crumbs. Add raisin mixture; mix well. Add flour mixture; mix well. Pour into 2 greased 3 pound molds. Cover; steam 3 hours. Cool pud dings, wrap in heavy waxed paper; store. The puddings keep for weeks In a cool place. Re-steam to heat Each pudding serves 12. ALWAYS PRESENT Don't let the yuletide season set too far along without serving a hot mincemeat pie topped with pastry stars and hard sauce. There are many kinds of prepared mince meat on the market or you can make your own from scratch. If you use the prepared kind you may want to add extra light or dark seedless raisins and chopped apple. Uncooked Cake Very Rich Dish Here's a streamlined recipe for a uncooked fruit cake, a confection type of cake. Put the dried fruits, dates and walnuts through a food chopper and then mix with a sweet dessert wine, i Pack the uncooked mixture firmly in a loaf pan and chill ,2 or 3 days before slicing. Very festive for holiday entertain ing. UNCOOKED FRUIT CAKE 1 cup pitted uncooked prunes 1 cup light or dark seedless , raisins 1 1 cup uncooked dried apricots , I 1 cup mixed candied peels and 1 citron ; ' 1 cup pitted fresh dates 1 cup candied cherries j IVt cups walnuts , teaspoon salt 1 cup fruit juice Rinse dried fruits and drain. Pack into cup to measure. Cut peels enough to measure. Put fruits and walnuts through food chopper ! using medium knife. Sprinkle salt over mixture.. Add fruit juice and mix ' thoroughly. Pack into loaf pan (about ZVt x 4' x ;2!i inches). Cover with waxed paper. Store in refrigerator 2 to 3 days before serving. Makes 3 Vi -pound cake, i. N. v . . ..." , i '-.-''! If! dT" ttgutei pica c ( ifi 6oz.$xt xcgularpicz of Flavor as rich as the best ground coffee! Became f all Instants, only Borden's h 100 purt Prcmlsmi Crci CofffM In solid crystals J not hollow bubbles Q Up to 33 mora flavor in tvory spoonful 1 I I -1 v Statesman, Salsa, Ore Friday, Doc. 17. 1854 (Sec 2V-7 EG0II0IIY DEEF SALE! WHILE THEY LAST LIMITED QUANTITIES FRYERS Drawn LK. 35 SIIORTRIBS Boiling BooL. . T.h. STEMS kfcTi-: m. 28 ROAST Blado Chuck Rump ..Lb. SUIFTfflllG St. 58 U.S. IIo. 2 Pofolloes Fresh Eastern Mb. carton ! Granbemes lor 3D0 Large Fink Year Friendly Neighhrhcd Slere lx CzJ LiuUUnA U o i Phone 2-6433 1120 S. 12lhSl. Prlcos Effoctivo THESE 2 MABZETS ONLY 3125 II. Diver Doad Phone 44233 Prices Good THURSDAY FRIDAY SATURDAY December 16-17-18 We Reserve the i Right to Limit v. X t MS n r I 2060Harkf.! Phone 2-4149 Chris' Market Del-Market Jonesway 'JVUct. 3125 No. River Road! Phone 4-4233 j ( Routs 1, Brooks Eds Market Ha Sunnyview Mkt. $ yesville SHOPPING CENTER 1120 South 12th St. Phono 2-4403 5150 Portland Road Phono 2-4319 3695 Sunnrviow Ave. -in All Flavors Limit Six i AA Large Country Fresh Pan-Ready 0fl Red Snapper lb. 39' 3 lbs. Cheddar Cheese IK lo(p)G (Medium Sharp) Cube teds Grade Good or Choice 2 mum (0)(0lc it SC0TTY" BDAIID 26 oz. P r r anracTion uuaranrcea W Health and Beauty Aids Polish Remover 49c i (Cutex) 6ot Plus Tax ! kS' WniTE RAIN r Shampoo k. 60c Cufex Hail Polish rink 25c MEIITH0LATUM C5 NEW CROP NAVEL Oranges 220 Sin Cartoi $7)29 Lb. 7c SUNKIST Lemons Dozm CELLO Carrots J 0 Pkp. (P)c NO. 1 Bananas All Pure "HI Tall lor SPRECKLES Brown or Powdered Sugar 2 19c Puss V Boots Cat Food l!o. gg Ivory Soap WMediraiL... 3 fr 25c Large 2 for 25c CRISCO 3 89c Vermont Moid r Syrup 59c Saladettes is oi. 23 c Salad in a Can" Ivory Flakes . Large Pk. LJ. ...29c Ivory Snow Large Yk. 29c BORENE hIJ 29c BaoBnaBOBoi C-20 89c CAMAY 3 25c Bath. m for Retular. for 2,25c Si DUZ Large Pkg. 11L .29c TIDE Large Pkg. :: 29e 24 oz. CHEER DREFT S 29c Large Pkg. "Finer" Paper IIAPX1IIS EQ's for SPRY 3 79c Fisher Flour 10 ib$. ()eJ : loom Hot Cereal M M Bah. 1 lb. Hudson House Cut Stringless reen Benns allium, "0. olfoV: 303 Nabisco Hansel and Grelel Coobies ! OPES 8ESAMI PIE J Submitted by Mrs. Bernard j A. Koteen, Washincton. DC.' ! Bake at 4M def reea F. far : ;l U 12 minute. Make !: Inch pie. ! Toatt 2 t 4 tabletpooni I Sesame seeds in S-ineh, pie-S pan at 323 decreet r. for S; to 10 minutes until light gol- g den i brown. Remove seeds, S then turn oven to 4M de- S frees F. J ! Sift tot-ether 1 cup sifted; t Plllsburys Best Enriched ! Flour and 2 teaspoon salt Into mlzinf bowl. Add the ; toasted Sesame seeds. S Cut la H cup shortening ; until particles are the size i of small peas. Sprinkle 3 to 4 tablespoons ! cold water over mixture, a I UtU at a time, while tossing : and stirring i UghUy with ; fork. Add water to driest i particles, pushing lumps to ;slde, until: dough is Just S moist enough to hold to- ggether. I 1 Form into m ball. Flatten ; to about H Inch thickness. : 2 Imooth dough at edges. i Roll out on floured pastry ; S cloth or board to a circle S ;1H inches larger than in-: verted J-ineh pie pan. S Fit loosely into pie pan. ! Gently pat out air pockets. ; Fold edge to form a stand- ing rim. Flute. Prick gen- erously with fork. S Bake In hot oven 454 de. ! frees F. 14 to 12 minutes ; i until golden brown. Cool. I DATE CHIFFON FILLING : S Soften 1 envelope 1 table- ; S spoon gelatin in Vi cup cold S water. I Beat together lJ caps milk, 2 eg g yolki. V cup ! sugar and n teaspoon salt in I top of doable boiler until wen oienaea. Cook over hot wateror directly over low heat, stir-; ; ring constantlyuntil mix-; ture will coat a metal spoon. ; ; Add the softened gelatin. ; ; Stir until dissolved. Chill ; ; until almost set, stlrrinf oc- Seasonally. i Fold in i cup whipping t ; cream, beaten until very i I thick, 1 teaspoon vanilla and I I I cup Pitted dates, chopped ' Svery fine. I I Beat 2 egg whites fintil I I slight mounds form when S beater Is raised. Add z table- spoons sugar gradnally. beat- ; Inr well after each addition. ; - Continue beating to make a t meringue which stands la ; stiff, glossy peaks when ; ; beater Is raised. Fold Into s ;the date mixta re. ; ; Snoon Into cooled, baked ;ple shell, heaving into fluf-f :fy mounds. Chin until firm, t 2 with aatmcr befor) serving. S : PiUsbury Mflls, inc. tnuMMr asTosu . -: Adsptad ty . v'V3Vlias i Al ftcipn ova wm fillibsri'i (si fSHT... Far swfset rtsvRs M 4nt Pinttwy'l Pilkfcaiyil DEST Bts. It
