8 Capital Journal, Salem, Oregon, Thursday, Dec. 8, 1949
It's Time for Christmas Cookies
By CECILY BROWNSTONE
(AP Food Editor)
All of these cookies will keep
fresh for days if stored proper
ly and that means in a URhtly
closed tin box. Be sure to store
soft cookies in one tightly closed
container, crisp cookies separ
ately in another. And arc they
ever delicious! Each variety has
Its unique flavor.
Coconut Squares
Ingredients: For crust, 1 M
cups sifted all-purpose flour, 14
cup sugar, Va cup butter or mar
garine, 3 tablespoons old-fashioned
dark molasses. For top
ping, 2 eggs (beaten), cup su
gar, 3 tablespoons sifted all
purpose flour, 'A teaspoon salt,
V?. teaspoon baking powder lM
cup old-fashioned molasses, 1
cup chopped nut meats, 1 cup
shredded coconut.
Method: For crust Sift flour
and sugar together. Cut butler
or margarine to make crumb
consistency. Add molasses: mix
well, and pat into an ungreaseri
8xl2-inch pan. Bake 10 to 15
minutes in a moderate (350 de
grees Fahrenheit) oven. The top
of the crust will be slightly soft,
but do not increase baking time.
For topping Mix the eggs, su
gar, flour, salt, baking powder,
molasses, nut meats and coconut.
Bake in a moderate (350 degrees
Fahrenheit) oven for 25 min
utes. The top will be slightly
soft, but do not increase bak
ing time. Leave in pan to cool.
Cut in 36 squares.
Molasses Crisps
Ingredients: 3 cups sifted all
purpose flour, Vi cup sugar, 1
teaspoon salt, 1 teaspoon baking
soda, 2 teaspoons ginger, 2 tea
spoons cinnamon, cup short
ening, IV2 cups old-fashioned
molasses (heated).
Method: Sift together the
flour, sugar, baking soda, salt,
ginger and cinnamon. Cut short
ening into mixture to resemble
crumbs. Stir in warm molasses.
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Cookie Parade Have them on hand for the holidays
For drop cookies drop 'k tea-,
spoon bailer at a time onto
greased cookie sheets; flatten
tops to Vs inch thickness with
glass covered with a damp
cloth. Bake into moderately hot
(400 degree Fahrenheit) oven
for 7 to 8 minutes. For rolled
cookies chill dough until stiff
enough to roll (about 4 hours or
overnight). Roll on lightly
floured board and shape with
cooky cutlers. Decorate as de
sired with colored sugar, nuts,
or dried or candied fruit. Bake
as for drop cookies above.
Make? 7 dozen cookies.
Christmas Cookie Canes
Ingredients: 2a cup softened
butter or margarine, tea
spoon salt, 2 teaspoons almond
flavoring, cup sifted confec
tioners' sugar, 'i cup old-tash-
ioned molasses, 16 cup finely
ciiopped nut meats, 2!fe cups
sifted all-purpose flour.
Method: Cream together but
ter or margarine, salt, almond
flavoring and sugar. Add the
molasses and nut meals. Stir
flour into mixture, about 3 ta
blespoons at a time. Chill dough
until it is stiff enough to handle.
Shape small pieces of dough to
resemble candy canes, keeping
hands and board dusted with
confectioners' sugar instead of
flour. Bake on lightly greased
cookie sheets in a slow (325 de
gree Fahrenheit) oven for 15
In 20 minutes or until lightly
browned. Cool on pan 1 minute
before removing to wire cake
cooler. When cold, decorate as
follows: Sift confectioners' !
gar and measure 1 cup for use;
stir in 5 teaspoons water. Spread
over cookies with a paring
knife, place on wire cake cooler
for icing to harden. Then stripe
with red and green icing made
as follows: For each color stripe
des'red, stir 2 teaspoons water
and 1 drop vegetable coloring
into Jz cup silted confectioners'
sugar Drip icing across cookie
canes from end of teaspoon or
paring knife to form stripes If
des'red, use pastry tube for
striping canes.
HUBBARD Mr. and Mrs.
Levi Miller, Mr. and Mrs
George Leffler and Mrs. Miner
va Hochstetler attended the wed
ding Saturday evening in Port
land of Miss Mary Pauline Van
Winkle, daughter of Mrs. Rcgina
Van Winkle and the late Rev.
Stanley Van Winkle, former
resident of Hubbard, now of
Portland. They will live on the
Skyline drive in Portland.
GATES Mr. and Mrs. Olis
Dike were honored on the oc
casion of their 40lh wedding an
niversary, November 27, at the
home of their daughter, Mrs.
Edward Chance, who was assist
ed by her sister, Mrs. Ted Stiff
Among those calling to congrat
ulate Mr. and Mrs. Dike were
Mrs. Velma Carey, Mrs. Edmund
Davis, Mrs. Gerald Heath, Mr.
and Mrs. Clarence Johnson, Mrs.
Gwcn Shaer, Mr. and Mrs. Engle
Johnson, of Mill City, Mr. and
Mrs. Lang Stafford and the Rev
Mr. Smith of Eugene.
Now available again,
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Christmas Special
Commercial Chocolates
29c 1
Christmas' Hard Candy 29c lb.
SCHAEFER'S
DRUG STORE
The Originol Yellow Front Drug
and Candy Special Store in Salem
135 N. Commercial Phone 3-5197 or 2-9123
DAYTON Dr. and Mrs. L. L.
Hewitt and Kenneth Pomeroy
attended the wedding of Miss
Lois Levins, daughter of Mr.
and Mrs. V. R.. Levins, and
James Murray, on Saturday eve
ning, Dec. 3, at the Chapel of
the Four Square Gospel church
in Portland. A reception fol
lowed in the home of the bride's
parents. Mrs. Murray is the
granddaughter of Dr. and Mrs.
Hewitt.
Campus Clippings
OREGON STATE
COLLEGE
By MARILYN HILL
The strains of Handel's "The Messiah" floated out to the cam
pus Sunday evening as the college chorus and orchestra pre
sented their annual Christmas performance. Soloist Marilyn
Powell, who is a sophomore, proved her much-applauded talents
to the audience of students and townspeople.
A 35-foot high sign on the
Memorial Union roof announced
'Merry Christmas" to all comers
to the MU open house Sunday
A large evergreen tree grow
ing opposite the building was
covered with lights to add to the
spirit of the season. A tour
through the gayly decorated in
terior of the building, singing
and refreshments were planned
for all who attended.
"Rendezvous in Rhythm," the
1949 sophomore cotillion, was
presented for the students Satur
day night in the Memorial Union
ballroom. Two bands were lea
tured with the Bobcats giving a
group of speciality numbers in
their Dixieland jazz style and
Freddie Keller providing the
majority of the dance music
Music staffs, notes, records and
other musical symbols decorated
the massive walls, and the theme
was written over the bandstand
in huge silver letters.
One of the nicest traditions
observed among the Oregon
State sororities is the Christmas
parties given each year for the
children at the Corvalhs Chil
dren's Farm home. This Satur
day and Sunday all sixteen of
the living groups will open their
doors to the children for parties,
presents, and fun.
Dorothy Thompson, world fa
mous lecturer and journalist,
was guest speaker at a special
convocation Wednesday after
noon. Miss Thompson told of
some of her experiences in re
porting and her thoughts on pre
sent day affairs. After the
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speech an informal hour was
held in which Miss Thompson
acted as speaker and mediator
to a group of students interested
in journalism.
Workmen have been working
against time in the Gill Colise
um this week to try and finish
the tremendous job of sanding,
tiling, sealing and painting the
stripes on the basketball floor
for the Utah game this Friday
night. Materials for new back
boards have arrived and are be
ing installed. The coliseum will
seat 10,200 with the majority of
tne seats bleacher style. Oreeon
State Dads will have their
chance to see the coliseum next
term during the OSC-University
of Washington basketball series
February 3 and 4.
The college is relaxing one
of the never-violated rules this
week-ena and allowing social
functions on closed week-ends.
The reason for this amazing de
cree is the final schedule this
term, which has been chanced
for some reason to cover two
week-ends. Classes will be held
the first two days of next week
and final week will begin Wed
nesday and-continue through the
next Tuesday.
Turkey for Christmas Still
Rates as Tops on the Menu
New York W.R) Nine out of
ten Christmas diners want the
traditional turkey dressing and
giblet gravy meal, according to
Mrs Marion McCoy.
"That's one meal when a wo
man gets little credit for think'
ing up unusual dishes," Mrs.
McCoy said. "People want to sit
down to the traditional holiday
dinner."
Mrs McCoy, head of the food
department for Schrafft's res
taurants, has been watching
women cooks roast Christmas
turkeys for 26 years. This year
the 220 cooks under her direc
tion will roast 22 tons of turkey.
"We've tried serving things
like roast goose," she explained,
"but It wasn't popular. Ninety
per cent of the people want tur
key." In spite of proven preferences
for tradition, every holiday sea
son brings a rash of recipes to
vary old favorites. There are re
touched versions of cranberries,
sweet potatoes and bread stuf
fing to add to the holiday table.
The cranberry supply isn't
quite as big as last year's record
crop, but it's still above the av
erage production before and
during the war. New recipes
using cranberries in everything
from bread stuffing to steamed
pudding are suggested to in
crease the demand. If the fam
ily will forfeit plum pudding or
fruit cake as Christmas dinner
dessert, the Wheat Flour insti
tute suggests substituting I
prune-cranberry pie.
Prune-Cranberry Pie
Ingredients: One baked . 9
inch pie shell; 2'4 cups cooked
pitted prunes, chopped; 1 'A cups
cranberries; 3 tbsps. cornstarch;
V4 cup sugar; 'A cup prune
juice; cup honey; Vi teasp.
salt.
For meringue, 2 egg whites,
V teasps. salt, Vi cup sugar.
Method: Combine chopped
prunes and cranberries. In sauce
pan combine cornstarch, sugar,
prune juice, honey and salt.
Bring to a boil. Add prunes and
cranberries. Cook 5 minutes,
stirring constantly. Cool and
pour into baked pie shell. Top
with meringue made by beating
egg whites and salt until frothy,
then gradually add sugar, beat
ing well. Bake In slow oven (300
degrees) about 30 minutes, until
meringue is brown. Recipe
makes six servings.
Sweet potatoes can be given
a different touch by cooking
them in sherry. There's a bare
ly noticeable change in flavor
that's very appealing.
Glazed Sweet Potatoes
Ingredients: 6 medium - sized
sweet potatoes; Vi cup butter or
margarine; "A cup brown sugar;
1 tsp salt; cup sherry.
Method: Boil sweet potatoes
until just tender. Remove jack
ets and split in half lengthwise.
Grease baking pan with butter
or margarine and spread with Vi
cup brown sugar. Sprinkle with
salt and dot with butter or mar
garine. Arrange sweet potatoes
in pan and pour on sherry.
Cover with remaining brown
sugar and butter. Bake in mod
erately hot oven (350 degrees)
for half an hour, basting several
limes and turning once.
Add cooked rice to omelet for
a tasty dish. Add the rice to
the yolk mixture before folding
into the beaten whites.
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