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I Statesman, Salem, Ore., Frl Nov. 30. 56 (Sec. II)-17
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Christmas puddings, like fruit cakes, and cookies, should be made ahead for convenience end
blending of flavors. Here the pudding features dried figs and bran cereal. Serve either warm
- or cold. . , - M:' "' s-' '
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Climaxing pre-holiday baking is the rich, long-keeping fruit ctke, which e ry- well set-up
household should have on hand at Christmas time, rortunateiy th9";cske is better after it
Stands awhile, this making it practical to bake it up week thead, . Here is a nicely decor-
rea CflKe.
Little Lifts to
Help Routine '
An occasional novel idea, or
even an old one brought to mind",
helps in the three-meals-a-day rou
lint
(. Prepare pie filling using a pack'
age of vanilla' pudding mix accord
ing to package direction, using 4
cup less liquid. Fold in whipped
cream, 4 ip drained crushed
pineapple and V cup sliced cooked
prunes. Turn Into baked pie shell
and chill until firm. Garnish with
shaved chocolate.
Well drained canned fruit cock'
tail topped with sour cream and
crystallized ginger is a simple but
very luscious dessert. Pass a plate
of petits fours when its a com
pany menu.
Small sacks of raisins and corn
candy done up with orange 'and
black paper ribbon and Halloween
stickers make an easy treat to
fix for the triefcor-treat masquer
aders. . 5 - '
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: ,, By MAXINE BLREN .
Stateimaa Woman's Editor
Christmas baking, even to the modern beusewife, is some
thing that takes time, enthusiasm and good recipes. The cook,
usually tries to get fruit cakes, cookies, and steamed pudding
out 01 the way. partly to facilitate last minute pimry'r
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ter upon standing.
We've discussed recipes for fruit cakes in
these columns already this year, but let's talk
puddings and holiday breads.
" Traditional climax ti a festive Cbrlstmas
dinner la the aervlng ! a plump steamed pud
ding, rich with figs, el'troa and aromatic spices.
, This steamed fig pudding which yon may like
to buy) has all these attributes, plus the good
ness of whole bran cereal which lends Hs ewa rick autty flaTor
aad Interesting texture. Serve the pudding either warm or call wltk
whipped cream br bard sauce. , ' ' .
1
Steamed Fig Pudding
4 cup whole bran cereal '
1 cup finely cut figs
2 tablespoons finely cut citron
1 cup finely chopped suet
1 tablespobn molasses
1 teaspoon baking soda
1 teaspoon salt
4 teaspoon cinnamon
4 teaspoon nutmeg
14 cups coarse dry bread
Crumbs
' cup sugar .
2 eggs, slightly beaten
Crush bran slightly.' Combine with remaining ingredients, mix- ,
lng thoroughly. Spread in greased 1-quart mold. Cover tightly.
Steam about 2 hours. Serve warm or cold with whipped cream or
hard sauce. Yield: t servings.
Fruit-filled coffee cake is a delight any time, and during the
holidays it's as welcome as greeting cards in the mailbox. This
Christmas Fruit Ring (which by all means should be served to the
family as a Christmas preview) has about as much filling as dough,
which makes it especially good worthy of being included in the -biggest,
and best, baking spree of the year. Here's how to make it: '
Sweet yeast dough and a prune and orange marmalade .filling are
rolled Just as you'd shape a jelly roll. Form into a ring on a cookie
sheet, clip with scissors (This is fun!) and pull apart to let the
good, gooey filling peek through. 1
, Christmas huh Ring
"ir5gT .
1 cup cooked prunes
t cup butter or margarine
4 cup chopped, blanched al
monds 4 cup sugar
4 cup orange marmalade or
apricot jam
Powdered sugar frosting
Dough; ,
1 cake compressed yeast
2 tablespoons warm water '
4 cup milk
2 tablespoons butter or mar-
garine
2 tablespoons sugar
. 1 teaspoon salt
1 egg
2 cuds sifted all-purpose flour
Dough: Soften yeast in water. Scald milk; remove from heat
and stir in butter, sugar and salt When lukewarm, add beaten egg
and yeast Stir in flour gradually, beating until smooth dough forms.
Turn out on floured board; knead lightly; cover and let res J IS
minutes. Roll to a SxlS-inch rectangle. Spread with filling. Roll as
for jelly roll, starting from long side. Shape on greased Cooky sheet
into wreath, securing ends firmly by brushing with milk and press
ing together. Clip 4 -inch apart with floured scissors, separating
chips by pulling one to left; one to right, and one to center. Cover
and let rise in warm place until almost doubled in bulk. Bake if!
moderately hot oven (375 deprees about 13 or 20 minutes. Cool..
Drizzle with powdered sugar frosting
Filling: Pit prunes. Combine butter, almonds, sugar and mar
malade in saucepan. Bring te boil, stirring, and cook until thick
about I minutes. Add prunes; set aside to cool. Makes one large
coffee ring. - - ;
Hot Rolls With Yeast Simple
Hot breads are always welcome.
and they're fun to make, too. Here
we have one using cheese for a
little oomph.
.CHEESE ROLLS
?4 cup milk '
2 tablespoons shortening .
V cup sugar
J24 teaspoons salt
4 cup lukewarm water
1 package active dry yeast, or
1. cake compressed yeast
4 cups all-purpose flour ,
14 cups shredded cheese
Scald milk: add shortening, su
gar, and salt, and cool to luke
warm. Place water in a large
bowl; add yeast Stir after 10 min
utes. Combine milk and yeast mix
tures; add 2 cups flour and beat
well. Add more flour to make' a
soft dough: blend in the cheese.
Turn out dough on a lightly
floured board - and knead until
smooth and satiny (or mix in
mixer at low spetd for 12 min
utes). Form dough into smooth
ball. Place in a greased bowl and
turn so as to grease top. Cover
and let rise in a warm place for
about 1 hour-or until doubled in
size.
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Rich, sweet breads practically shout "Christmas!", and here's a filled one that speaks the loudest: We suggest you try it on the
tamily, who will be delighted. -1 nere s almost as mucn inline as Dreaa, ana mar is wnar maxes 11 so gooa. A j
SANDWICH IDEA
A cluster of seedless grapes.
fresh pear half or some wedges
of red-skinned apple help to make
luncheon sandwich look and
taste good. The fruit will be de
licious with a filling of ham,
chicken or cheese.
Shape dough into rolls: place on
lightly greased pans and let rise
until doubled in size. Bake at 400
F. 'Hot oven) for 10 minutes. Two
and one-half dozen 1-ounce rolls.
KEEP IT DRY
Humidity affects the moisture
content of flour: yeast-bread rec
ipes usually take'this into account
by calling for., an approximate
amount of flour.
Noodle Bake is
Onion Flavored ;
Onions, pepper and plmiento
season the sauce that goes over
noodles in this baked dish.
QUICK FRANK-NOODLE BAKE
4 ounces egg hoodie bows
2 tablespoons shortening
4 frankfurters, cut in H-inch
slices -;.jr 'A
V cup chopped onion , .
cup chopped green pepper
1 tablespoon chopped pimiento
1V cups condensed cream of
mushroom soup ' .
(lO-ounce caa)
1 cud warm water '
Vi cup buttered bread crumbs
2 tablespoons grated
Parmesan cheese
Add 2 teasboonr salt and noo
dles to 3 cups boiling water. Bou
rapidly, stirring constantly, for 2
minutes. Cover, remove from heat
and let stand 10-minutes. . Mean
while, melt shortening in skillet
Add frankfurters and brown
lightly on all sides, Stirring occa
sionally. Add ,onion and green
pepper and cook about 3 minutes
longer. Mix pimiento, soup" and
water. Rinse noodles with warm
water and drain well. Turn into
greased Hi -quart casserole. Turn
frankfurters and soup mixture in
to casserole. Mix lightly. Mix
bread crumbs and cheese. Sprin
kle over top of casserole. Mix
lightly. Mix bread crumbs and
cheese. Sprinkle over top of cas
serole. Bake, in moderate oven
(350F.) about 25 minutes. Makes
4 servings.
Winter Casserole
Takes Meat, Soup
Flavorful celery, green pepper
and onions combine with pork and
noodles in a casserole that is per
fect for supper. Made with, Ched
dar cheese, corn and tomato soup,
it is a hearty dish that definitely
keeps the family budget In mind.
WINTER CASSEROLE
m pounds bulk pork sausage
H cup finely chopped onion -'
cup finely chopped celery
Water , ,
' 1 7-ounce can whole kernel - t
corn, drained ,
, i 1-ounce can sliced mush
rooms, drained
Vx cup grated Cheddar cheese
'i cup tomato soup, undiluted '
medium green pepper, - '
chopped
2 cups raw broad. noodles '
'Roil sausage in' tiny balls;
brown in their own fat. Remove
sausage and drain off most of the
fat. Add onion and celery,' brawn
slightly, then add water to cover
Replace sausage balls and add
corn, mushrooms, cheese, tomato
soup and green pepper. Measure
noodles; boil until tender, drain.
Combine ; cooked meat mixture
with noodles. Place in large cas
serole and bake at JOO F. for l'i
hours. Serves to 10. I
YUMMY
Skillet-cooked raw shrimp peeled
and ' deveined) in butter, 'chili
powder and crushed garlic Serve
with French bread for dunking.
ADD SCOOPS '
; Serve fresh fruit cup as a first
course or a dessert, either way,
it will taste especially good if it
surrounds scoops of fruit sherbet.
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