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About Capital journal. (Salem, Or.) 1919-1980 | View Entire Issue (Dec. 21, 1936)
THE CAPITAL" JOURNAL", SALEM. OREGON MONDAY, DECEMBER 21', 1936 TRYMAKING GOOD CANDY FONDANT t cups sugar teaspoon cream or tartar -3 cup boUlog water 1 teaspoon vanilla U teaspoon lemon extract Mix sugar, cream of tartar and water. Let stand 5 minutes, mix gain and place over low (ire. Boil gently and without stirring until a loft ball forms when portion is test ed in cup of cold water. Remove from lire at once and pour into 3 shallow dishes (soup dishes are fine). Do not touch for 15 minutes. Add vanilla to one of the dishes and lemon to the other. Beat one dish of the candy at a time until the mixture thickens and whitens. When it is stiff, take In the hands and knead 5 minutes, wrap in waxed paper and store in Ice box. If desired, the fondant can be shaped into small balls, and nuts or candled fruits pressed on top. It can be melted in double boiler and, when soft, poured from a spoon onto wax ed paper into patties (ltt-in. circles). Nuts, candied fruits, coconut grated sweet chocolate can be added to fondant during the kneading. OKAMiE CUE AM CANDY HOU, 3 cups sugar K cup cream cup milk 14 cup orange Juice 3 teaspoons grated orange rind Ji teaspoon salt U teaspoon lemon extract Boil gently the sugar, cream, milk, Juice, rind and salt, stirring fre quently. When soft ball forms when small portion is tested in cold water, remove the pan from fire and let stand IS minutes. Add extract and beat until creamy and thick. Shape into 3-lnch roll on waxed paper. Chill until firm and serve cut in thin slic es or squares. For a variety and quite a delicacy, pour the creamy thickened candy, after beating, onto waxed paper, patting down until 14 -Inch thick. Melt ',i pound sweet chocolate candy bar in double boiler and pour over top of orange candy. Chill. Cut into squares. Buffet Cornbinations Make Tempting Christmas Supper -Vs. CHRISTMAS NIGHT TABLE ' A bowl of appetising frail is a simple but effective centerpiece for the tnformal Christmas night supper table. Rough linen mats In bright colors nuke an attractive background for the cream colored ehina, Christmas night supper in the home where there are holiday guests can be made almost as delightful as the Christ mas dinner. The hostess, seeking to tempt turkey-jaded ar- petites. may easily prepare foods quite different from those she served at the noon meal. A salad platter of crisp vegetables or fish ... a tray of relishes, assorted cheese and a variety of wafers , Welsh rabbit and a bowl of fruit CHRISTMAS DESSERTS Of course you must serve the traditional desserts on Christmas day. Everyone wUl expect It and your guests' would be disappointed If you did not. But they also ex pect from a modern hostess some thing new a surprise an up-to-date dessert that they have never before tasted. Surprise is one of the most Important elements of Christmas In food as well as In the presents which Santa Clans brings, so be sure to have something novel up your sleeve or In your recipe book. ' Desserts form the climax of the meal, and for that reason we're going to tell you about some des serts that will make your guests sit up and take another bite after even the most bounteous dinner. It doesn't matter how simple these ex tra touches are. If they're new to your guests. FOR A WHITE CHRISTMAS YULETIDE SNOWBALL: Scoop up vanilla ice cream, using a round Ice cream dipper and making the tnlls as nearly round as possible. Roll the balls in canned moist cocoanut until thickly coated. Pour hot choco late sauce In the bottom of ice cream glasses, and deposit the snowballs on top. Serve at once. CHOCOLATE ICICLES OR SNOWBALLS: Melt three squares of chocolate in double boiler, add the content of one can condensed milk, and stir for two or three minutes or until very thick. Remove from fire and add two tablespoons butter and one-hajf teaspoon vanilla. Then add about two cups confectioner's sugar, cooking it until stiff. When cold, form with palms of hands into slim little rolls like icicles or into small balls like snowballs. Roll thickly In canned moist cocoanut. A PUDDINO WITH A PUNCH FROZEN CHRISTMAS PUDDING Mix two tablespoons cornstarch with one-half cup sugar, add to two cups scalded milk, and cook in dou' ble boiler until thick and smooth, Beat two egg yolks slightly, add the hot mixture slowly, return to double boiler and cook a minute or two longer. Cool. Add one cup cream. beaten. Add one and a half teaspoons rum flavoring and freeze in refrig erator trays. Serves eight. YULE PUNCH: Mix one quart cl der, the contents of a No. 2 can pine' apple Juice, one cup bottled cranber ry Juice, one cup orange Juice and one-fourth cup lemon Juice, and sweeten with sugar if desired. Chill; then Dour over Ice in a lanre bowl. Slice Into the bowl one banana and a slice of pineapple. Makes from 16 to 18 punch glasses, ir desired, this punch may be slightly, diluted with water. CHRISTMAS COOKIES A really good Christmas dinner should tempt even a hermit to come out and eat. Perhaps that's why the following cookies were called CHRISTMAS HERMITS Cream one-third cup butter and one-half cup brown sugar, and add one well-beaten egg. Add one cup canned mincemeat and one cup flour sifted with two teaspoons baking powder. Drop by spoonfuls onto a greased cookie sheet. Bake in a hot MO degree oven for from eight to ten 'minutes. Makes about thirty small cookies. Hang Up The Christmas Stocking With Tangerines In Every Toe m i-vb ia.7 sV - mm . ; .. M all of these combinations are a pleas ing deviation from the usual pickup of holiday dinner leftovers. Coffee, tea, chocolate or cider may complete the menu. The kitchen is often a cozy gather ing place Especially if the guests help to make their own sandwiches from an assortment of fillings and breads conveniently placed about. FILLINGS ARE SUGGESTED From the following list of fillings you may find several which will lit into your menu: Minced ham and pickle relish, liv erwurst mixed with cream, sliced cold meats, creamed cheese and ol ives, minced celery and shrimp, Swiss cheese and slices of dill pickle, mine, ed onions blended with French dress ing, sliced tomatoes and lettuce, cheese and dates, orange marmalade and cream cheese, scrambled eggs and broiled bacon bits. Any of these mixtures may be spread on hot buttered toast or cra ckers. Or they may be used as fill ings for bread or toast sandwiches. Steamed and home-baked breads are especially good made Into sand wiches. Among them are nut, date, prune, raisin, fig. orange, banana- nut, bran or Boston brown breads. Since all of them will remain moist for several days they may be made a day before being used. BUFFET SOUPS POPULAR The hostess may prefer a buffet supper with foods previously prepar ed for Christmas night, however. In that case she may plan Jellied fisn or fruit salad molds, a gaily garn ished baked ham, trays of relishes, a variety of piquant sandwiches, tiny cheesed biscuits or small hot rolls, a sherbet and a plentiful supply of Christmas cakes, cookies and con fections. Since informality is always linked with YulHidt festivities the more informal the supper is the better. So bowls and trays of foods may be placed on a table or a buffet In the dining room or on tables In the var ious other rooms where the guests can help themselves. Dishes of cracked nuts, figs, rais ins, dates (stuffed or plain), salted nuts, candled fruit peels, cookies. sliced fruit and pound cakes, assort ed fruits and doughnuts will also prove popular. For a change serve fish or meat sa lad In nopovers. baked and cooled. Bven the oldsters can have stockings, too. If they are these oy, new paper kind, and the children'. Just mutt be "hung by the chimney with care"! Here'$ a Hint for th Holiday Partv! iTTORNS, games, dolls, books Ml erery stocking must have some. Ul IUW too, SUCI QO snore festive - fruit exists than smnny Florida 'tangerines; they're traditional as the tree! Tangerine re th children's fruit, because sney cap peel them by themselves, and are so clean and tidy and health ful, so be sure to hare plenty on hand during the holiday. Th tea o for then "aid glove oranjres" doesnt last long, so hare plenty wall ships and train rash them ,fron Florida to yonr market. Xme a bowitid of Um U way. trait on th table, hang It on th tree, or use it to decorate yonr cake and salad. Want something grand for our next holiday partyt Then try this Florida recipe, brand new:.' Tangerine Salad Mold I nwkss amen nlaUM 1 cup bolllns wattr I sup cold water Vt cup tTctsd csbbnse 1 sup tanfcnne scf msnts.' est to. half H cup chopped castas sola Finch or salt Dissolve lemon caul Im i mwL mg to package directions and dlTto other Ingredients and add to gela- aw. riace in reingerainr until set nd Mm as l,Hi, with BalH.vO.tlujtldv BE SURE YOU SEE THE 1937 BEFORE YOU BUY Mm L.rlCflM EMD I IP Hf riftrsjt tt it tj L J Dripping's Ideal For Flavoring Saving the- meat drippings Is a ha bit with thrifty housewives, and a wise one too, for meat drippings can be used to add the distinctive flavor to otherwise bland and uninteresting foods. Most vegetables are improved by addition of meat drippings as sea soning. And what would gravy be without that delicious meat flavor? The meat drippings usually consist of fat. moisture, and flavoring, al though this depends to a great ex tent on the kind of meat from which they come. Ham and bacon drip pings, because of their charactristic flavor, frequently are used for flav oring vegetables, and hot breads, such as muffins and corn bread. It is said that meat cooked by braising, such as a pot-roast or Swiss steak, make the best gravies and sauces, as each time moisture is add ed and cooked away, the drippings become that much browner and the gravy that much more delicious. A roast, cooked as It should be, at a low temperature, will produce drippings of a light color, but th hrnwn coins and caramel flovn which everyone like in gravy may be obtained by allowing flour to brown In drippings before liquid is added. "THERE'S NO BETTER PLACE" 260 North Ubert; S FULL TO THE with GOOD THINGS TO EAT MERRIEST CHRISTMAS The wish of all of us at Salem-Columbia is that each and every one of you will have the best and Prices Effective Tuesday, Wednesday and Thursday, December 22, 23, 24 Free parking for our patrons and all orders over $2 delivered without charge ever! ALMONDS IXL SOFT SHELL lb. 27C FDCANS GEORGIA PAPER SHELL lb. $gC WALNUTS FANCY FRANQUETTE 2 lbs. 3C FILBERTS OREGON ib. age iRAZILS LARGE MANOA 2 lbs. 35C Hard Plain Xmas Mix Xmas Broken Mix Old Fashioned Thocolate Cones Haiii Qa French Fancy VAt cream mix m lbs. m IC Mix 4v(t PUMPKIN Del Monte Golden 2'scan7c CAKE FLOUR Swansdown pkg. 23c Baking Powder SL 2ib.cans 19c 2 lbs. 23c 2 lbs. 25C 2 lbs. 23c Jelly Beans or fCrt A B Gum Drops lbs. aOC CLICQUOT CLUB GINGER ALE Or Sparkling Water, full pints 12 for $1.10 Full Quarts 18c; 12 for $2.05 Fresh Roasted Ha Peanuts i lbs. aOC Dromedary Cranberry Sauce, ifA 17-oz. tins X3C S-W Fancy Grecian Currants, 1 Jkg IOC 19C Knights - Libby Del Monte Tomato Juice l's 4 cans 25C 46 oz. cans 23c 10's, can 35c Dole's or Del Monte Fancy Crushed TidbitsorPineapple Juice 8oz.can5C Homestead Pure Milk Choco late Coating, 1 lb. cakes .. Jolly Time Popcorn, 10-oz. cans San Wan Sugar Peas. Noted for their tenderness, s m cans Del Monte Golden Bantam Cream style or Niblets fCrt Corn it cans m 3 5 Dole's Hawaiian Crushed Pine- At apple, new 211 fins, can Del Monte Melba Halves 4Ctt Peaches, 2''s, can X9 Dole's Hawaiian Pine- f Cart apple Juice, l's A cans X9v 46-oz. Cans 25c; 10's 45c Del Monte or S. & W, Fruit 4Ct Cocktail, l's tall, can X9C Six different varieties, cubed and ready for use. Lucky Strike or Camel . f H Cigarettes, carton 9XX Prince Albert Tobacco, for that last minute gift, 16-oz. tins I OK George Washington Tobacco, 16-oz. tins 19C ISC nr their , m cans 25c 59C White Cake W. 34c & 44c PAN ROLLS dozen 10c Mince and Pumpkin Pies ea. 25c XMAS COOKIES dozen 10c 29c Damascus Christmas Tree Special Rich Vanilla Ice Cream with Creme' de Menthe center. Quart lis mm LETTUCE Ige. Arizona 2 heads 9c CELERY HEARTS 2Bu.i5e Grapefruit Arizona Doz. 29C ORANGES Lge. Eating 2 doz. 45c mmm. GOVERNMENT INSPECTED Sausage Country style, ib. 15c Rump Roast ; ib. 15c Pork Roast lb.lflo Fresh Ovstevs nntixn We have a fine selection of Turkeys, Geese, Ducks, Capons, Bakes or Stewing Hens at Reasonable Prices HlWMlIIW,,swre Ample Parking Space That You Shop in Comfort Is Our First Concern MIMr HI BA. 'i
