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LATEST IDEAS FOR YOUR
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AIRBCITB Nl
Salem, Oregon, Thursday, October 16, 1952
Published Thursday Each Week
THE HOUSEWIFE'S HANDY
FOOD SECTION!
Capital J
Edited by Marion Lowry Fischer
Children's Parties Can
Be Happy Events; Easy
s Noted to Give Them
Way
Easy to Do Party fare lor small fry. One or two of those
economy priced half-gallon containers of pre-packaged ice
cream and a couple of packages of cake mixes and the party
is practically made.
By ZOLA VINCENT . - ,
(Foods Writer)
Parties of any kind at any
time delight the youngsters.
Why wait until a birthday to
have a party? As a matter of
fact; we think that too few par
ents make the effort to give
their children birthday parties.
A survey made by Parents'
magazine indicated that 71 per
cent of the families interviewed
had given one or more chil
dren's parties a year with an
average of 2.4 parties per fam
ily. On the other hand, 25.7 of
all families reporting had no
children's parties whatsoever.
Nearly 95 per cent of all chil
dren's parties serve ice cream
and more than 94 per cent serve
cake. So let s have more and
bigger parties for the younger
Generation.
There's really so little work.
Ice cream and cake make a
party any day and it gives the
children pleasure ana also con
tributes a great deal to promot
ing their little social instincts,
Any psychologist will tell you
'that children who grow up .'in'
families that believe in parties
are likely to have the most fun
now and later.
Cookies Popular
. .All you need for these are a
couple of packages of cake mix;
one Layer Cake Mix and one
Chocolate Devil's Food Mix. No
special equipment; just a few
candies and maybe a pastry
tube. Dominoes, Man in the
Moon and ice cream cones; all
favorites with children. A half
gallon or so of pre-packaged ice
cream from the thrifty frozen
foods section, favors from the
ten cent store and you're all set.
Dominoes Are Popular '
Preheat oven to moderate 375
degrees. Grease pan 13x9x2 in
ches. Line with waxed paper
and grease again. Place con
tents of pack of Devil's Food
mix in bowl; add cup milk
and blend smooth. Beat 300
. strokes. Measure ft cup milk;
add half to mixture. Blend
smooth and beat 150 strokes.
Add remainder of milk; blend
smooth and beat another 150
strokes. Pour mixture into pre
pared pan and bake in moderate
over 30 to 35 minutes. While
still warm, cut with sharp knife
and 1 inch wide. Cool, frost
into small bars 3 inches long
with chocolate frosting and
decorate in domino design with
confectioners' silver shot or pipe
with cream frosting.
Chocolate Frosting
Place 1 package (6 ounces)
chocolate bits and 2 tablespoons
water in top of double boiler.
Melt over hot, not boiling, wa
ter, stirring frequently. Add 1
tablespoon butter or margarine,
a teaspoon at a time and stir
until melted. When frosting
has cooled, spread over each
cooky. Decorate to get domino
effect, arrange confectioners
silver shot or dot with this
cream frosting.
Cream Frosting
Cream 2 tablespoons butter or
margarine with 1 cup sifted
confectioners' sugar. Add J to 2
tablespoons milk; just enough
so the mixture pipes easily.
Man in Moon Cookies
Preheat oven to moderate, 350
degrees. Grease 2 cooky sheets
and flour lightly. Blend con
tents of package of Layer Cake
mix with 4 tablespoons milk to
form a stiff cooky dough. Roll
out on lightly floured board,
Divide mixture in half. Cut one
half into two inch rounds' with
cooky cutter and place on pre
pared cooky sheet. (Save other
half for cone cookies below.)
Bake in moderate oven until
golden brown, about 8 minutes,
Cool and decorate.
Frosting
Add 2 or 3 drops of yellow
vegetable coloring to 'A of the
cream frosting recipe. Spread
on cookies and decorate with
chocolate morsels for eyes,
candy corn for nose and red cin
namon drops for that big smil
ing mouth.
Ice Cream Cones
Using remainder of cookie
dough, place a paper pattern on
it. Make the pattern by shap
ing stiff clean paper into a cone
shape with a rounded top. Cut
around pattern with sharp knife.
Place cookies on prepared cooky
sheet and bake in moderate
oven, 350 degrees, about 8 min
utes or until golden brown. Cool
and decorate with Vz of the
cream frosting recipe to which
you add 2 or 3 drops of pink
coloring. Cover rounded part
of cone to simulate ice cream,
Yes, cookies really are flat but
look rounded.
Filbert
Dumplings
Different
A new dessert that strikes a
responsive note for chilly days
is Filbert Dumplings in Cara
mel sauce. Guests and family
alike will vote this a delicious
treat, worthy of repeat performances.
A little advance preparation
and a few minutes time after
the guests have arrived will
yield a dessert with a new twist
and an interesting flavor. The
caramel sauce may be made in
advance of mealtime and the
dumpling ingredients can be
measured and mixed except for
adding the liquid. About 20
minutes before serving time, re
heat the caramel syrup to boil
ing temperature and add the li
quid to the dumplings, stirring
them only enough to blend.
Drop the Filbert Dumplings
into the hot syrup, cover the
utensil with a tight fitting cover
and make a note of the time. It
will require about 15 to 18 min
utes to cook the dumplings. Do
not lift the cover during the
cooking time.
Serve the Filbert Dumplings
hot with their own Caramel
Sauce over them. Garnish with
whipped cream or serve with
fresh cream.
Filbert Dumplings in ,
Caramel Sauce
Sauce:
Vz cups sugar
2 tablespoons butter or mar
garine V4 teaspoon salt
2 cups hot water
Dumplings:
1 cups sifted enriched flour
2Vz teaspoons baking powder
3 tablespoons sugar .
V teaspoon salt
3 tablespoons butter or short
ening
Vt cup chopped filberts
cup milk
To make sauce, lightly brown
M cup sugar on high 4n large
skillet. Add butter, salt and 1
cup sugar. Gradually pour in
hot water, stirring constantly,
Cover and turn down heat. Sim
mer 10 minutes.
To make dumplings: Sift to
gether flour, salt, baking pow
der and sugar. Cut in butter or
shortening as for biscuits. Add
filberts. Stir in milk just
enough to moisten flour. Drop
mixture by tablespoons into
gently simmering syrup. Cover.
Simmer 15 minutes. Serves 8
Barbecued Breast
Of Lamb Always
Hit With the Crowd
Barbecuers and guests will
agree that this is extraordinarily
delicious.
Barbecued Breast of Lamb
3 pounds breast of lamb
2 teaspoons salt
1 medium onion, sliced
cup chili sauce
Vi teaspoon red pepper
Here's a Good
Meat Loaf Idea
This recipe will serve 6 gen
erously; can be served hot or
cold, earned in the pan on a
picnic or to a pot-luck dinner.
Fiesta Meat Loaf
1 pound ground beef
Vi pund ground pork
s 1 egg
cup corn meal
2 teaspoons salt
teaspoon pepper
teaspoon sage
Vi cup chopped onion
V cup chopped green pepper
Vz cup cream-style corn
lVt cups canned tomatoes
Combine all ingredients, mix
ing well. Pack into 5x9 inch loaf
pan. Bake in moderate 350 de
gree oven IVi hours. A good
standby, certain to please all
members of family.
i
J AT YOUR
GROCERS
Individual Spice Coffee
Cakes in Own Jackets
1 tablespoon vinegar
'2 cup water
Cut lamb into four pieces. Sea
son. Brown in heavy frying pan.
Pour off drippings. Add sliced
onion, chili sauce, pepper, vin
egar and water. Cover. Simmerj
or bake in moderate oven or a
reasonable facsimile at 350 de
grees for lVi hours. Uncover
and cook about 20 minutes or
until barbecue sauce is almost
absorbed.
Little spiced coffee cakes, each
in its own little paper jacket,
are made as easily as muffins.
These tender little sweet breads
are deliciously spice-and-nut fla
vored. A toasty brown sugar
mixture with margarine or but
ter makes the crisp crumb top
ping. A dab of confectioners su
gar icing topped with a bit of
candied fruit makes the garnsh.
Or instead of the icing and can
died fruit, use a spoonful of mar
malade or your favorite jam.
These individual coffee cakes
are good for brunch or for late
Sunday breakfast. Bake them on
Saturday and reheat them in a
paper bag or wrapped in foil to
serve with cider or coffee, or
cold milk for Sunday supper.
Much of the good flavor of
these little breads comes from
the margarine or butter used as
shortening in the batter.
Spiced Individual Coffee Cakes
(Makes about 18 216-inch cakes)
Topping:
hi cup sifted flour
Vt teaspoon cinnamon
cup brown sugar
Vi cup margarine or butter
. Confectioners' Sugar Icing
Sliced jelly drops or nut
halves for garnish
Mix flour, cinnamon and sugar
in bowl. With fork or pastry
blender, cut in margarine or but
ter lightly until mixture is crum
bly. Make icing by mixing 1 cup
confectioners sugar with 2 ta
blespoons cream or top milk.
Set aside while mixing batter.
Batter:
2 cups sifted flour
3 teaspoons baking powder
Vi teaspoon salt
Vt cup sugar
1 teaspoon cinnamon
teaspoon ground cloves
V4 cup coarsely chopped nuts,
if desired
1 egg
1 cup milk
Vi cup melted margarine or
butter
Sift together into mixing bowl
flour, baking powder, salt, su
gar, cinnamon and cloves. Mix
in nuts. Beat egg and add milk
and melted margarine or butter.
Add to flour mixture. Stir only
until smooth and ingredients are
well blended. Fill greased 2'A-
inch muffin cups half full. (If
preferred, set paper liners Into
muffin cups.) With teaspoon
make a small dent in top of each
muffin. Sprinkle topping gener
ously over batter. Bake in mod
erate oven (375 degrees F.) 25
Casserole
Uses Tag
End of Pork .
Those tag ends of nork from
a loin roast or shoulder cut fit
perfectly into a dish such as this;
Pork and Vegetable Caserole
2 cups diced or ground left
over pork
2 tablespoons fat
cup sliced celery
Vi cup chopped onion
1 Vi cups mixed cooked vege-
taDies (frozen or canned)
White sauce or gravy
Salt, pepper
2 teaspoons Worcestershire
sauce
cup buttered bread or crack
er crumbs
Melt fat and in it cook celery
and onion until soft. Add meat
and vegetables and enough white
sauce or gravy to moisten well,
salt and pepper to suit taste. Pour
into a greased 1V4 quart casser
ole, top with buttered crumbs
and bake at 350 degrees F. for
30 minutes. 4 servings.
to 30 minutes. Wh'ile still warm
sugar icing into dent on top of
eacn muuin ana garnisn witn
sliced jelly candies or nut halves.
Serve warm with marearine or
I butter.
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