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
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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.
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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
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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.
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U-mmm, no wonder it's delicious
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...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
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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
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QM CAN MAKI IITTU SANOWICHIS AND f AUDI WITH TAMOl
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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 "
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