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About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (Dec. 21, 1956)
A Very Christ M erry 3eU Wmm. Family Traditions Set the Stage For Holidays Br MAXINE Bt'IEN SUtetmn Wimi'i EilUw Whether your ancestors ate Fott Toltott Pulyka nd Makoi m Dioi Kalacs, Stekt kyckling med gronsallad and, Risengrot, Favo Tacubaya and Torta de Carlota, or a aimple meal of boar head, roMt peacock ana pium f t V k - I V-, 'V "An pudding, you and your lamiiy wm dine mis holiday season on meals that to you art traditional, and Christmas wouldn't be Christmas witRout them. How many years it takes to make a tradition is up to the family, and Christ mastime is one season where traditions are followed without stint. ' v Behind the traditions in every family, there is probably some distant connection with an ."old country," for even the Ameri can families of longest standing must have had an ancestor who came from across the sea as an adventurer, a Pilgrim or an immigrant. Cooking traditions, as well at other customs, show their ancestry and even though they may be mixed, some foreign land predominates.. Main dishes seem most important at boli daytime, but it is the sweets that bark back, and are the common denominator for many families. Cakes, candies, s cookies and sweetbreads probably have changed less than most food through the years. Getting down 'to finer points, raisins and nuts are the most universally used of all enhancers of these sweets. Cookies. . cakes, breads the world over are livened, sweetened and glamorized by these two familiar ingredients. In the Dutch Hulzelbrod, Bohemian Vanocka, Scandinavian Julejaka in its various forms and Italian Panattone are breads that feature eggs, dried fruits and nuts. The difference usually lies in the seasoning and the shape of the loaf. Stollen the German bread features nutmeg and lemon extract, Yile Kranz of Sweden smacks of cinnamon and is formed in a wreath. Brioche of France is rolled up with a filling of butter, raisins and citron. Icelandic Jola has the aroma of mace, cardemon and honey and a holiday bread of Switzerland is given a generous grating of lemon rind and is baked in square loaves with a thin icing. And what'a served on Christmas Day might be turkey or ham or roast goose. If it has been served in your family for several years, or 20 years or even a hundred years it is tradi tion, just as much as the way you trim the tree, the way that gifts are distributed, and the sort of candles you put on the table.. . Unlucky is the lamiiy without Christmas traditions. Un lucky we say, but unheard of is the real word., A Statesman, Salem, Ore., Fri., Dec 21, '56 (Sec. . '!--', O" " - Q f V fX - V-':X. J' - - V7. V: ' - - v ) , , . . i ill wte-V Mv'::::: iW:, Aj-r-' w l -vx - 'fsn'"' v;-;-i " u " v'X liKVt; X . : ' , - . X f;; X v .' '..4. ; x ' ,7. 1 The Swedes, past masters in the art. of baking, offer two ; delicious ; cookies for enjoyment during the holidays. There's nothing more appealing; for Christmas night Ire-. freshments than scalding hot coffee end crisp, rich - end delicious Sprite end Pepparkakor, colorfully decorated end daintily served. ' ' : f Swiss Egg Recipe Features Cheese - Eggi become a main dish when bolstered up with something flav ored like cheese. Here we have a supper, or informal dinner dish that takes Swiss cheese. EGGS WITH SWISS CHEESE 4egg . cup cream ; - 1 tablespoon butter -. - -. ' Salt, pepper and paprika to taste : Vt lb. Swiss cheese Melt the butter, and add the un beaten eggs one by, one: add cream, seasonings, and cheese. Heat and stir until cheese is melt ed, and serve en buttered toast rOR COMPANY ' Heat a can of pears ' hi their syrup, then drain. Sprinkle cavi ties of pears with grated orange rind and surround with chocolate sauce. The three flavors favor one another. , FRIDAY SPECIAL Hot corn sticks served with fish (broiled or cooked in- butter or margarine in a skillet).' X "X ' lamb chops and lamb kidneys threaded with bacon strips on ske wers sizzled under the broiler of the kitchen range, served in the diningroom . . 1 " It. may become a buffet service, with the main course kept piping hot over a warmer, with the meal to be carried on trays to gay little holiday-bedecked tables. Or the table may be set in its Christ mas morning best for a one or two course meal, to be served promptly en the stroke of eight by the grandfather clock. . ; Lamb KMae Kabobs To serve 4 who like kidneys:' Re move skin and membranes from I lamb kidneys. Split lengthwise through the center. Remove cores and tubes. Rinse well in cold wa ter. Put kidneys in a bowl and pour in cup French dressing. Turn each kidney half to coat well. Cover bowl and let atand In re frigerator for at least an hour. Using either canned or fresh mushrooms, remove stems from Inside of U large ones. (Stems may be used in gravies and sauces.) Cut I slices of bacon in half. Wrap each kidney half in bacon slice. Insert skewer through bacon end. Then insert skewer through a mushroom. Continue in the same fashion, alternately threading 4 ba . eon-wrapped kidney halves and 1 mushrooms.' Do not crowd on skewer. Brush mushrooms with melted butter. Arrange skewers on broil er rack. Place in preheated broil er oven with tops of kabobs about I inches from heat source. Broil 10 to IS minutes, or until bacon is crisp and kidneys fork tender, turning once to brown evenly. Sprinkle, broiled kabobs with salt, pepper, and monosodium glutamate piping hot, of course. These are good served with steamed rice or with bulghur (cracked wheat), topped with melt ed butter. BROILED LAMB RIB CHOPS The lamb rib chops may be cut from one to three riba In thickness and may be "Frenched" or trimmed so that there is a good piece of bone exposed which may be decorated with a paper frill when served, or with a Christmas gay soft paper coaster. - - To broil: Preheat the broiler even. Oil or rub broiling rack with fat ad arrange chops. Place chopa I so that they cook about 1 inches from the heat source. Browa chops quickly on both sides under in tense heat.-Reduce heat and allow to cook slowly until they arrive at the desired degree of donenesa. This should take I to I minutes to a side depending upon the thick ness of the chop. Don't overcook. The chops are best when the meat has a delicate pink when cut into. They need only salt' and pepper and hot plates! Christmas breakfetl with company in the house fs pretty sure f V, t J to be an Imoortanf meal. While the lamb f1b"tnoBs and kid-1 1 '- " . ' neys er? brochettt ai2zle under the broiler, mugs of hot tome-J I to soup with cereal crunch tidbids are bemg employed in the livingroom. Broiled pears with thickened juice (with a dash of lemon for oomph) yvj 1 1 enhance the platter. Holiday Breakfast Begins Happy Day Christmas breakfast can well become a tradition in your home, to be carried on in years to come in the homes of little boys and girls grown tall. A very special meal this is, ushering ia as it does the happiest day of the whole year. The Christmas menu may be tailored to your whims mugs of steaming hot tomato soup with a basket of cereal-crunch tidbits and M -4 X I . v 1 . . vX 1 "- - 1 KEEP FLAVOR Preserve the flavor of shelled nutmeats by keeping them in a tightly-covered Jar ia the refriger ator. ; ' '; Fruit Whip' ci' Assorted Flavors Ught Fruit Whip ia the perfect deesert for a heavy meal The ever-popular combination of dried apricots and canned pineapple make . fluffy' golden pudding that's cool and refreshing. FRUIT WHIP IV cups dried apricots 1 cup syrup -from pineapple 1 envelope plain gelatine I tablespoons cold water 1 cup sugar , S egg whites Few grains salt ; .' " 1 alicea pineapple .v , Rinse apricots, cover with water and boil until tender.' Drain,' and press apricots through, sieve. Heat pineapple ayrup. Soften gelatine In water and dissolve in not pine apple syrup. Stir In pureed apri cot and sugar. Mix thoroughly. Cool until alightly thickened. Beat egg whites with salt until ' stiff, Fold into gelatine mixture, with diced pineapple. Turn into . mold and chill until firm. Unmold and serve plain or wHh cream. Makes servings. ' .. Swedes Say Greetings With' Food The Swedes say, "God Jul, Gntt Nytt Ar!" as they serve you steaming coffee and holiday cook, ies. Two of their trsditional Christ mas cookies are Sprit and Pep parkakor. Spritx are short, sweet and light. The star-shaped Prppar kakor, on the other hand, are spicy, chewy and a!to;ether fes tive. When Swedish cookies are served with coffee right here at home, it means exactly the same thing Merry Christmas and Happy New Year! i PEPPARKAKOR IVi cups sifted flour ; ' 1 teaspoon baking soda ' . lVa teaspoons ginger ' t teaspoons cinnamon. ; H teaspoon cloves ' teaspoon ground cardamon ' . (optional) -H cup butter or margarine,' ' cup sugar i . cup light molasses 1 Mix and sift first ingredients. Cream butter or margarine r add sugar gradually while continuing to cream. Add egg and molasses. Stir in dry ingredients; blend thor J oughb. Cover. Chill -overnight. Roll out H-tach thick on floured board (about V4 of dough at a time). Cut into stars. Bake in moderate even, 475 F I to IS minutes. Cool on racks. Decorate as desired. Makes about I dozen.. ' SPRIT! ' Hi cups butter er margarine ' ; 1 cup sugar 1 well-beaten egg . - S teaspoons vanilla 4 caps sifted flour 1 teaspoon baking powder ' Cream butter or margarine. Add sugar gradually, while continuing to cream. Add erg and vanilia. Beat well. Add aifted dry ingre dients and mix to smooth dough Chill thoroughly. Force through cooky press, forming Christmas trees, or cut out in any desired shape. Bake in hot oven 400 F until set but not brown. This takes about I to 10 minutes baking time, 1 Makes about 4 dozen. Ham's the favored meat for Christmas in many YtouseheJdsI This meat, like turkey, comet in various types and many sizes so each family's wants can be easily satisfied. This semi boneless ham (shank and hip bones removed, straight Jeg bone remaining) is easy to carve and there it less waste than in tbe standard ham. - Completely boneless and canned hams are also available. o) fii) M U-mmm, no wonder it's delicious nn ...It's a 111 and Norbe)st lurkoyt are U.S. Government inspected graded, immediately ready for cooking ... protecte durable plastic bags. All Norbest turkeys are Grade A. Eat Turkey.. . Keep Slim! Turkey Highest in Protein Low in Fat! To eriiov the very best . . ! OORDESITIMIEV AT LEADING GROCERY STORES and tender Ta w i'Mi - If;- n is. f V DrmpyoMiAryladtnr- lAn ' CTev bring out the hidden flavor ia srarfaniUird, essnsithaa, aaiade sssd seaiooda with Nalley's tasty, freeh Tsnf Dressing. Always at its tangy beet -"not too miid, not too tart"-TWi just-right flavor plewea the whole lamiiy. DeH cately aeajioned, superior in coraistency , Tang ia pefacf loc salads sad aeaiooda. Ideal to thin er mix with other ingredients for tastier meat aasjces, here d'oeovre dips, etc. Try Tans;! Enjoy ft! Tanc is bcaand to he baUar I it'$ wmit U bt tmtkml ;i ' MM44at404MlMMfM4 meee 1 f " ItiV-AV Mi.liti , a - J - . Affetiser Wa : t CM Ci laves I FIRST COUISI SHRIMP-AVOCADO SALAD SIRVfS t I Vi MP TM -TW rVM SIU DMtef . IS, bxlto Nllr' Ontiy Fw a Pi las; t . . I turn Irmk m H rtni 4 tWWlfcM r - Taa aa4 NSMr'i CMim ttrk Prmha. ItaivM al i Oamaiiw QM CAN MAKI IITTU SANOWICHIS AND f AUDI WITH TAMOl ...... - v ... I ! : "') . i Ju nba Taa. BriKt SaUd DrMaX. with Nailer's Chntaay Fivawa Pnkig.' Vat aoufk ef tae ktiw te thk to daaiiwl wwteary. Add a auk of WoRbaatentute aauca. Add chopped staffed elivoa, tee, U yo like. Hm'aa gnnd drcaang lor alind sonwti , toBatoas. eanota, eole sum with ahradded sodaadwhiUeabbage. , foe Ormlft Viriitf sa rT , fwe en eaoose jtt thoy Uka, Utan Tang er Tang "Uiy" Sua DioMuig and vegoUble atNakn W dnm mp your holidaf " i 7
