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