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About The Oregon statesman. (Salem, Or.) 1916-1980 | View Entire Issue (Dec. 21, 1956)
tin SsW. Or:. Frl.. Dee. 21. Tfl 101 Dip Cones Vary Color Of Flames Br BARBAEA ITSSLEK Cmi!? Bam Esteaslen Aga Throughout th year th fire place is the center of warmth and memories At Christmas time, the fireplace i the heart of our holi day decoration. The hearth can be made danc- ing rainbow of color with a few chemicals which may be pur chased at the local drug store. Al though they are safe to use as directed, they should be kept above the reach of pets or chil dren. Mix only in pottery, glass. wooden or baked enamel contain ers, since many of these chemi cals react on metals. Wear house hold rubber gloves. ' An onion or potato mesh bag makes a good dipping sack. If none is available, fashion one of cheesecloth of a site to hold about t medium cones at a time. Select the color you wish to produce and mix pound of that particular chemical in about Vi gallon of water. Mix each chemical separ ately with water. Do cot mis the various chemicals together. Dip pine cones suspended in the sack, into the solution ana soak thoroughly. Drain well and spread out en thick pads of newspaper to dry. Drying in a warm place re quires J or 4 days. ; From this list select the color you would like for your cones. COLORS Lithium Chloride or Pottasium Chlorate - violet Strontium Nitrate - red Potassium Nitrate yellow Copper Nitrate . emerald Copper Sulphate (Blue . " Vitreol) or orange Peels I Very poisonous) blue Borax bright greea Calcium Chloride orange, Barium Nitrate v apple-green' To make your own colored-fire mix for tossing onto the burning I s in your fireplace, mix the dry chemicals with 1 or J times the same amount of sawdust Pour In gradually sufficient shellac to rusks a "crumbly" mix. Toss and turn all the while the- shellac is brrg added, to avoid the saw d isfa packing down. A cup of this n ix thrown on the fire will pro duce myriad colors. Snuccige Loaves En Cacccrolo Tt.'s L Tf s'.irg main dish la a 1 i to t.e homemaker during t u to r t I t bury days when winter ac s cut into the regular meal g schedule for it can be y made and yet not appear been hastily "tossed to ri c r f 1 a ( r e r-a-r-.led with a tangy i ;re, individual loaves r J . h pork sausage meat, i f otiwr-s and seasons, t o t at its r h flavor can i rnnpa!e tie meat the , is r- .rr-1 over the loaves 1 j. K.rved simply with r-rai Salad, rolls and bev s is a tasty and most 1 entree. . TAL BARBECUED ''IVS.VG8 LOAVES corn flakes 1 1 '.k pork sausage 1 I....JC ... "oons minced onions I, t '.t!y beaten 'oon salt ;: catsup lespoona Worcestshlre ire ; I c i; s Tabasco sauce - j ( p eh-jred onions (For imre) C i corn n..kcs slisMly; eom- .h sausage, milk, onions, f d a,-.'t; mix well. Shape into i viljid loaves. Place in 1 siiaJow pan. catsup, Worcestershire , TV rn sduce and H cup In t II mucf pan and beat t r t Pour over loaves. n i, u !. ra'e oven (34 F.) ; i3 nmiutcs.) Yield: I serv- 4 r 'I I i t :i t i f 1 1. , ' r 3 t .. : , t : . ' ( f 0 . n 1 1 1 a' r I 1 T'.T.ZD r.ICHT 1 ; ;..r.g a meringue-topped y res ilt in a tough and a I- ro'T.'.NY DESERT 1 cm ted pineapple ') iii:o soft vanilla ice j'.ce in freezing compart t l T"' 'Tator until ice i is f,.i. and serve for a y ( crt, J r Jams and jellies dressed up for the holidays make good Christ- mas presents avert ar me nsr minura. inese gun, mouyn relatively inexepnsive, ar very much welcomed by bachelors and householders alike. Using inexpensive goblets or apothe cary jars, the gift is doubly attractive. Homemade Gifts of Jam Good Homemade sweets make wel come gifts. A small jar of Jam or a glass of Jelly may represent a minimum outlay of money, yet it is a gift beyond price because something of , en ; individual's thought and akiu is In it It is this spirit of wanting to give some thing of oneself and not of one s substance only, that impels many persons who do not "make things any other time to do so at Christ mas. ' Those who usually make some of their gifts, and others who would like to begin this nice custom, will find these new recipes appealing. Apricot Jam and apple relish can be made t supplement supplies already made with bottled or powdered fruit pectin. Small glass apothecary Jars, and goblets are pretty carriers for the sweets as well as gifts as themselves. These are washed and scalded, as a Jelly glass or Jar would be, before fil ling. Imaginative Christmas deco rations enhance these gifts, of course. APRICOT JAM (Using dried apricots) I cups prepared fruit (Vb lb. dried apricots) I tuups (2 lbs. 10 ex.) sugar 1 box 2H ox.) powdered fruit pectin First prepare the fruit Add I cups water to Vt pound (about IK cups) dried apricots. Cover and let stand hours or overnight Drain, reserving liquid. Grind apricots er chop very fine; ' combine with liquid. Measure 8 cups into a very large saucepan. - . Then make' the lam. Measure sugar and set aside. Add powdered fruit pectin to fruit in saucepan and mix well. Place over high heat and stir until mixture comes to a hard boil. At once stir in sugar. Bring to a full rolling boil and boil hard I minutes, stirring constantly. Remove from heat and skim oft foam with metal spoon. Then stir and skim by turns for I minutes to cool slightly, to prevent floating fruit Ladle quickly into glasses. Cover Jam at once with H inch hot paraffin. APPLE RELISH 4 cups prepared apples (about I lbs. ripe apples) 7 cups (1 lbs.) sugar . 4 cup vinegar Vt cup finely chopped nuts 4 cup (Mi lb.) seedless raisins v, bottle liquid fruit pectin First, prepare the apples. Core and grind about S pounds fully ripe apples. Measure 4 cups into a very large saucepan. Then make the relish. Add sugar, vinegar, nuts, ana raisins to fruit in saucepan; mix well Place over high beat bring to a full rolling boil, and boil hard 1 minute, stirring constantly. Re move from heat and at once stir in liquid fruit pectin. Skim off foam with metal spoon. Then stir and skim by turns for I minutes to cool slightly, to prevent float ing fruit. Ladle quickly into classes. Cover relish at once with H inch hot paraffin. SEASONED VP Vm mam MmiMarittDllv prepared mayonnaise to be used fo.' cole slaw by adding sugar, vinegar, salt and pepper to it. Filbert Dessert Recipes Made as Special Dishes A pudding that is light and fluffy, yet is nice for special occasions is welcomed by most families. This pudding. Filbert Mold, uses mince meat and filberts to give u a party tone. - FILBERT MOLD . 1 cup filberts : envelope unflavored gelatin . cup cold water . tt cup dark con syrup 4 teaspoon cinnamon ' 4 teaspoon salt y cup water 5 eggs, separated ' -I tablespoons sugar 1 cup mincemeat Coarsely chop and toast filberts. Soften gelatin la cold water. Stir together the syrup, cinnamon, salt and water. Beat egg yolks and add to the syrup mixture. Cook over medium beat stirring constantly until slightly thickened. Add soft ened gelatin, stirring until dis solved. Chill until syrupy. Beat egg whites until stiff; add sugar. Fold mincemeat and nuts into the gelatin and then the egg whites. Spoon into a mold a ad chill until firm. Serve with whipped cream. For a festive touch, garn ish with nuts and candies aad Christmas greens or huckleberry leaves. Serves I to It. Peach Meringue Pie, Crumb' Shell A Peach Meringue tastes especi ally good with a crumb shell as a change irora pastry, tnisnea vanilla wafers-or graham crack ers, if you prefer and melted butter make the easy shell. The filling is a quick one with golden cling peache slices ready to use as they come from the csa. PEACH MERINGUE PIE Crumb Shell: 1 cups finely crushed vanilla wafers cup melted buntter or marga rine 14 cups canned peach slices , 14 cups liquid (syrup from peaches plus water) 4 cup sugar 4 tablespoons cornstarch teaspoon salt 5 eggs 1 tablespoons lemon Juice 1 teaspoon grated lemon rind 1 tablespoon butter or marga rine A tablespoons sugar for mer ingue , Cramb Shell: Blend together rookie crumbs and melted butter. Press ' against bottom and sides of lightly buttered t-lnch pie pan. Bake in hot oven (400 degrees) 70 minutes. FUiiag: Drain peaches. Heat liquid to boiling. Blend together sugar, cornstarch and salt and add to hot syrup gradually, stir ring constantly. Cook over hot water until thick and clear. Add ta beaten egg yolks, return to heat and cook 1 minutes longer. Stir in lemon Juice, rind and but ter. Cool Pour 4 of filling into baked crumb shell. Arrange peaches on filling and top with remaining cream filling. Beat egg whites stiff, add sugar gradu ally, beating thoroughly after each addition. Pile meringue on top of filling. Bake in hot oven (400 de grees) S minutes. Cool before cutting. Makes 1 (9-inch) pie. Conderised Milk Begins Rich Candies GOOD LOOKER Serve canned figs and fresh orange segments together for a fruit compote. For company, top with whipped cream. CREAMY EGGS Trv mnkln vaiir UTamhlprf tan over very low beat and stirring oniy as eggs set u: you wane a de lightfully creamy dish. . .. Dessert Waffles Graham Flavored Graham crackers are handy lit tle things to nave around ,the house, for cooking as well as aft ernoon piecing: GRAHAM DESSERT WAFFLES 10 graham crackers, finely rolled (about 14 cups crumbs 1 cup chopped pecans 1 tablespoon baking powder . U teaspoon salt 2 tablespoons sugar . 2 eggs, separated cup milk V4 cup salad oil , 1 pint vanilla ice cream . Chocolate syrup Combine graham crackers crumbs, chopped pecans, baking powder, salt and sugar. Slightly beat egg yolks, blend in milk and salad oil. Pour into crumb mixture and stir only enough to moisten dry Ingredients. Beat egg whites stiff but not dry; fold into mixture. Pour into heated waffle Iron. Bake until steam stops. Serve waffles piping not looped with scoops of ice cream ana chocolate syrup. Makes S four-sectioned waffles. JUST RIGHT Be sure to add paper-thin slices of orange or lemon when you are cooking prunes. The citrus gives Just-right flavor. ND?PT TOPPING . Dice syrup-preserved ginger and sprinkle it over orange or lemon sherbet but remember a little gin ger goes a long way. cascade n n QUALITY U!- Country Smoked Sugar Cured Vh:!j cr Per Pcjr.d DISQUICIC I 401. rr Maxwell House DllTAHT COFFEE 1.19 Limit 1 mm Downtown Shopplne, Center Kelitr i i i f Hf4 ill il Hi) by - -v' A , Ms ;orTV, i havs yxi w my v&ctsJ ) fill r .r,?v? f.rpH A ty,' V iunpuno- T f m UJfKS" fC. .r fv-J Tl A A I ,X.A -A VA V ' MrfM, N0 V r "v V N "W4X 4 iJtl fOTlON.TMil ) , JJ A can of sweetened condensed milk is the common denominator of all these candies. Richness comes in the milk, which also helps in making the recipes simpler. ..''...'. PEMJCHI 2 cups brown sugar, firmly packed 4 cup water 14 cups (1 can) sweetened condensed milk . 1 tablespoon butter 4 teaspoon vanilla Restaurants Get Lots of Money At least a fifth of the money people in the V. S. spend for food now goes to the restaurant indus try, according to the U. S. Depart ment of Agriculture. If the popu lation grows, as expected, and if the pattern of "eating out" con tinues, the number of meals pur chased sway from home should increase .75 per cent by 1973. De partment marketing specialists, who recently made a survey of the use of troten foods in restaurants. estimate that by 1S73 demand from restaurants win boost the froxen vegetable pack 14 per cent and the froien fruit pack 4 per cent. Restaurants are using a much greater proportion of frozen foods today than they did a few years ago, especially the larger res taurants and those serving more expensive meals. Continually ru ing Income plus the trend toward higher priced meals and larger restaurants will further increase restaurant use of froien foods. The survey snowed that SI per cent of vegetables purchased by restaurants were froxen; a per cent were canned; Jl per cent were fresh. For fruits, purchases were about equally divided among fresh, froten and canned About 71 per cent of the orange Juice now served in restaurants is from the frozen product. Only 23 per cent Is squeezed from fresh oranges, and per cent is canned Juice Restaurants purchase two-thirds of their turkeys frozen but most of-their chicken and other meat fresh. 4 cup chopped nut meats (op tional) Mix brown sugar, water, and milk in heavy saucepan. Cook, stirring constantly, over medium heat to 230 degrees F., or until mixture will form firm bail when tested in cold water. Remove from heat. Add butter, vanilla, and nut meats. Beat at once, until thick and creamy. Pour Into butter pan. When cool, cut into squares. Makes pounds. CHOCOLATE CARAMELS , I squares unsweetened choco late 14 cups (1 can) sweetened condensed milk 4 cup corn syrup Dash of salt 1 teaspoon vanilla 4 cup chopped nut meats (optional) Melt (Chocolate In heavy sauce pan. Add milk, corn syrup, and salt. Cook slowly, stirring con stantly, over low heat until mix ture will form firm ball when tested In cold water. (Approxi mately 20 minutes.) Remove from heat. Add vanilla and nut meats. four at once into puttered pan (Ixl inches). When cold, remove from pan. Cut into squares. Makes 14 pounds. ' MAGIC QUICK FONDANT cup sweetened condensed milk 1 teaspoon vanilla 2 cups sifted confectioners' v (U) sugar Mix milk and vanilla. Add con fectioners' augar gradually, mix ing until smooth and creamy. Makes 14 pounds. FMdaat VariaUews Use fondant plain between halved nut meats or as a stuffing for dates. Or form Into small balls and roll in chopped nut meats, shredded coconut, grated ' chocolate, or chopped candied fruits. . Or flavor variously and form Into round flat creams. Cheese Biscuits Go With Salads A little cheese added to the bis cuit dough can do a lot to take this old favorite out of the. ordinary into the unusual. CHEESE BISCUITS , 4 lb. American cheese, grated 2 rupa flour 4 teaspoons baking powder 1 teaspoon salt 1 tablespoon shortening Mix and sift dry materials, rub in the ahortening and cheese, add milk gradually, toss on slightly floured board, roll one-half inch thick, and cut. Place en a bak ing sheet and bake in a hot oven 12 to 15 minutes. Olive Sandwich Has Eggs, Cheese There's no prettier sight than an olive tree, unless it's an or chard of them. The leaves are silvery gray-green; alender and delicate like willow leaves. The t ..J U -1.1 ub uuiu auu vi funiifni Hi uwvKt miu the branches spread at Interesting angles. It's only natural to expect anything so handsome to produce handsome fruit but black olives picked green are puckery, bit ter things. After brining though, it's a different story. They become ripe olives with a unique flavor that enhances the flavor of other dishes. Particularly do they bring out the best in eggs. Try this Egg and Olive Broiled Sandwich. It's a simple recipe, but you'll see what we mean. Or put some chopped ripe olives in your scrambled eggs next Sunday morn ing. EGG AND OLIVE BROILED SANDWICH H cup ripe olives " . . 2 hard-cooked eggs H cup mayonnaise , H teaspoon salt tii teaspoon prepared mustard W teaspoon Worcestershire sauce ' slices bread Grated American cheese Cut olives into small pieces. Chop eggs. Blend olives and eggs with mayonnaise and seasonings. Toast bread under broiler. Spread, with olive-egg mixture, sprinkle with cheese and broil until seated through and cheese is melted. Serves 4 to . MARKET 1120 S. 12th Sfreel PRICES EFECTIVE ED'S MARKET ONLY THRU MONDAY, DECEMBER 24TH Frozen Food Specials DOR-PAC FROZE PEAS FLAV-R-AK FROZ STRAWBERRIES PkQi. All Brands COFFEE m Ib'-W7 MARKET I RAND FANCY (rushed Pine apple 2 to cfl BI6SER TJfftSTIER ii wains) (sxiuK Every golden aisp NaUey't Potato Chip out scoops 'em all for flaror. Perfect for dipping every tima-bigger, stronger, criaperl Kb the Nalky'i chip that maka the dip. HEW IDEAS FOR IPS AID CHIPS MARINER PIP SuMa IM MfNltar'iTae J MM " '1 - 1 - I ft "I I iRALiiy KAUBS SjMk nt mm m Sm r- 1 ' CREEK 60DDESS OIP N mf iff it ilw, htimnlkmiiillwIiniiiibM. Purer Fresh GROUND DEEF 2 lbs. BEEF POT ROAST a Dcnnijon's' CHILI Pink Grane- frui lor RIB OR SIRLOIN STEAK lb. Hani's fanned A PofaJcos Ha n J I wzs
