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