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