irai'ima
Thursday, December 18, 1933
Two Festive Desserts
For Holiday Open House
A fl open houM J good
way to say "season' greeting s"
t Cluklmas time. It ii an
easy. Informal way to entertain
bust of friends. You can
make thla holly-bright oceailon
as simple or ai elaborate ai you
choose.
To make thla occasion an ex
tra festive one, charm guests
with tempting holiday time
desserts fresh and fragrant
irora ne oven,
Golden fluff Pie is the flam
orout name for light and airy
Mt nog umion pie. The
rich, smooth, rum-flavored fill
ing Is heaped high in the flaky
tender pastry. A large tray of
' holiday fruits, salted nuts and
bowl of sparkling red cran
berry punch will complete the
setting of your yule table.
Pinkv Angel Cakes are light
and delicate sweets. They're
pretty, usristmasy, and have a
surprise peppermint flavor.
wirl the fluffy frosting like
snowdrifts atop the little cakes.
Fink Angel Cakes
3 cups sifted enriched flour
S teaspoons baking powder
1 teaspoon salt
Vi cup shortening
1 cup sugar
2 eggs
cup milk
cup crushed peppermint
stick candy
Few drops red food color
ing
Fluffy Frosting
. Crushed peppermint stick
candy
Sift together flour, baking
powder and salt. Cream to
gether shortening and sugar un
til light and fluffy. Add eggs
and beat well. Add milk alter
nately with flour mixture, mix
ing well after each addition.
Stir in crushed candy and food
coloring, mixing until thor
oughly blended. Spoon batter
Into greased or paper-lined
muffin cups. Bake in moder
ate oven (3S0F.) about 2S min
utes. When cool, frost with
Fluffy Frosting and sprinkle
witn crushed peppermint stick
candy. 4,
Makes 18 2 -Inch cup cakes.
Fluffy Frosting
2 egg whites
Vi cups sugar
lVi teaspoons light corn syrup
H tup water '
Dash salt '
Few drops peppermint
flavoring
Combine all Ingredients ex
cept peppermint flavoring in
up oz double boiler. Beat 1
minute with electric mixer or
rotary beater. Cok over boll
ing water, beating constantly
until mixture thickens and
forms peaks (about 7 minute)
Remove from heat and add oeo-
permirtt flavoring, mllpg well.
Makes enough frosting for II
zti-incn cup cakes. i
Geldea Flntf Pie
(Egg Nog Chiffon Pie)
Fastry .
1 cup sifted enriched flour
H teaspoon salt
V cup shortening
1 tablespoons cold water
(about)
Sift together flour and salt
Cut or rub In shortening.
Sprinkle with water, mixing
lightly until dough begins to
stick together. Turn out on
floured pastry cloth and press
dough together. Roll out Into
circle U inch thick and use to
line 9-inch pie pan. Trim and
nut edge. Prick with fork.
Bake in hot oven (423F.) 10 to
12 minutes or until lightly
browned. Cool and fill, with
Egg Nog Chiffon.
Egg Nog Chiffon
1 envelope unflavored gela
tin (1 tablespoon)
V4 cup cold water
IV cups milk
H cup sugar
Vi teaspoon salt
3 eggs, separated
Vi teaspoon cream of tartar
2 teaspoons rum extract
Nutmeg
Soften gelatin in water.
Sf aid milk. Add Vi cup sugar
and salt. Beat egg yolks.
Gradually stir in scalded milk
mixture. Return to heat and
cook until thickened, stirring
constantly. Add softened gela
tin, mixing until well blended.
Set aside to cool. Beat egg
whites and cream of tartar un
til stiff, gradually beat'ng in
the remaining Vi cup sugar.
Fold beaten egg whites Into
custard mixture. Add rum ex
tract. Pour into cooled pie
shell. Sprinkle with nutmeg.
Chill until firm. Makes one 9
inch pie.
Airy, Light Is This Pie
Using Tasty Cranberries
Tsjfc
I )
Lima Luncheon
Salad Hearty One
If you are tired of trying
to think of new and different
way to i left-over ham,
you will love this hearty
"Lima - Luncheon Salad." It
is an economical, substantial
lunehtM dish,
Lisas Laaeaeea Salad
Hi eups cooked large dry
llmas
1 cups shredded cabbage
cup diced .cooked ham
V t tablespoons diced, green
tweet pepper ,
cup mayonnaise 1
t tablespoons undrained
pickle relish.
U. teaspoon prepared .
mustard , '
FOOD SECTION Pa
Tuna and Vegetable Pie for Dinner Time
crisp and goldeu brown.
What could be more a poetiz
ing on a chilly night than this
piping hot and hearty Tana
Vegetable Pie? Flavorful pieces
of tuna, lima beans and small
whole onions are blended to a
creamy mushroom sauce and
baked until the pastry crust Is
For Oala Birth flays The young fry wlU delight in
these gala birthday cakes that are as delicious as they
are decorative. Designs for these cakes include, left to
right: Kris cake, Sammy Sentinel, Clancy Clown, Lariat
Lad and Sugary Sue for little girls, also the tug boat cake,
pictured in front. These cakes are now put out by a
local bakery. They are easily cut by slicing straight down
center then slicing from both sides.
Cauliflower Good
With Many Things
Of course plentiful cauliflow
er is' pretty wonderful lust
cooxed whole with a cheese
sauce poured over either the
wodw neaa or nowereis. xsui It
is so plentiful and of such good
quality, perhaps you'd like to
have it twice this week; once
hot, once as a salad of distinc
tion like this:
Tasty 8alad
1 head cauliflower
cooked and chilled
1 large ripe avocado
2 tablesooom ltmnn Itilr
1 Vi tablespoons grated onion
1 tomato, chopped
teaspoon salt
Black pepper
4 slices bacon
Lettuce leaves
If VOU think thl. mmlfiliit
of Middle America's "guaca
mole," you're right Separate
chilled cauliflower carefully
into Small ffowrt.. Vtih nm.
cado or press through a sieve.
Add lemon Juice, onion, tomato
and seasonings. Fry bacon until
crisp, irumoie and add to avo
cado mixture. Place a flattened
lettuce leaf on each plat. Ar
range a small circle of csull-
flower on each lettuce leaf and
pile avocado mixture in center.
Four to six servings.
Pass a simple French dress
ing of oil and lemon or lime
Juice at the table if you -like but
avocados are naturally so rich
that it isn't necessary to have
a separate dressing.
East Salem
East Salem Members of the
Lucky Livestockers 4-H club
held their regular meeting at
the home of Mr. and Mrs. Philip
uooa.
Project reports were made
and the members discussed
plans for Improving the annual
fail show.
Present were Jack Stone.
Maxlne Bressler, Allen Bates,
Mike Stone, Marguerite Good,
Marilyn Good and Jeanne
Stone.
Government nmfitjt fmm th
sale of cotton provides about
half the revenue of the jSudan.
Baked Winter Pears
For Cold Day Meal
Superb for fresh eating,
Winter pears are also delec
table cooked. For most pur
poses '.hey may be cooked
and baked the same as apples.
Usually, however, pears re
quire less sweetening than ap
ples because of their high na
tural content. Ordinarily
firm, slightly under-ripe pears
are best for cooking because
they keep their shape better.
Heat also completes the flavor
cycle. For best flavor, ap
pearance and nutrition, bake
until barely tender. Bake
kthem pared, unpared, halved
or whole.
Serve these warm, at room
temperature or chilled. Figure
two halves per serving.
Baked Winter Fears
8 medium size fresh pears
Vi cup mild honey
2 tablespoons lemon juice
1 teaspoon grated lemon
rind
1 cup water
Wash pears. We prefer not
to pare but merely core them.
Place In 3-quart casserole.
Combine honey, lemon Juice
and rind and water. Pour
over pears. Cover and bake
in moderate oven, 830 degrees
about 1 hour or until pears
are tender. Serve hot or cold.
, Salad greena
Tomatoes
Drain lima and combine
with cabbage, ham and green
pepper. Blend mayonnaise,
pickle relish and mustard.
Pour over first mixture and
toss lightly. Serve on crisp
salsd greens, garnished with
tomatoes if desired.
(4 enp uncooked).
Makes -4 generous servings.
Tana TegeUMe Fie
, (Makes 4 servings)
1 t-os. package pie crust mix
I lOVt-ox. cans cream of
mushroom soup
1 10-ox.' package froien
lima beans
1 f Vi-os. can tuna, drained
14 small whole onions, cooked
Vs cup milk
Mix pie crust according to
package directions. Boll out to '
Vt-inch thickness on a floured
board. Line a shallow 8-inch ,
casserole with (tie crust Mix
remaining ingredients and turn
into lined casserole. Bake in
moderately hot oven (400 F.) -40
minutes, or until sauce is
bubbly and crust is browned.
Exclusively at Peerless Bakery
NOW!
wi purs'
wdw, CAKES FOR KIDS
FOR BIRTHDAY OR SPECIAL PARTIES
UIUT
iff ' ,
i
"A QUALITY CAKE FOR EVERY OCCASION"
BAKERY
"BAKERS FOR HER MAJESTY
' THE HOUSEWIFE"
WE GIVE j-JC GREEN STAMPS
Phone 3-5704 170 N. Commercial
(D the?
150 H. Commercial
Phone 3-5563
Well, here it is again the day. Give your family a spec-
sizzle of roasting turkey, the
spicy stuffing, the . rosy-red
cranberries and the all-pervading
scent of coffee.
Speaking of cranberries,
there are few berries that can
equal them for sharply delic
ious, distinctive flavor. This
ial treat with Cranberry Chif
fon Pie, an airy-light pie that
still retains the full, delectable
cranberry flavor.
Here's one dessert that's in
credibly quick and easy to
make a great asset on such a
busy day. Only the pie-shell
hptno an lt' iham in llmi needs to be baked. The filling
them to cranberry sauce, how-lcan whipped up in a Jiffy.
Alter ceing suDjectea to thor
ough chilling, it emerges from
the ice-box with a lower layer
of glowing berries and an up-
e,ver important and honored an
accessory that may be. With
cranberries so plentiful Just
now, so fully and beautifully
ripe, they reserve a course of it1, laver ' frothy, bright pink
their own at least on this one
Cranberry
Meat Balls
Delicious
Forget about limiting cran
berries to Just Thanksgiving
and Christmas feasting. Try
this unusual main dish of
meat balls In cranberry sauce.
Cranberry Meat Balls
1 pound ground beef
IH cups soft bread crumbs
a4 cup milk
1 egg
3 tablespoons chopped
onion
teaspoon nutmeg
teaspoons srlt
teaspoon pepper
(16 our.ee) can cranberry
sauce
cup vinegar
tablespoon cornstarch
Soak bread crumbs in milk;
add slightly beaten egg, on
ion and seasonings. Mix with
ground beef. Shape into 20
balls: roll In flour and brown
in li cup lard or other fat.
Drain off excess fat. Break
up cranberry sauce with a
fork and combine with vine
Far. Add to meat balls, cover
and cook over low heat for 5
minutes, turning once. Re
move balls to hot platter and
thicken liquid with cornstarch
mixed with lVs tablespoons
cold water. Top ball with hot
sauce. 4 servings.
t
4
1H
1
1
gelatine. Snowy whipped
cream tops it off. Your family
will vow it never tasted any
thing so good, nor more suited
to the occasion.
Cranberry Chiffon Fie
1 package lemon-flavored
gelatine
1 cup hot water
2 cups 10-minute cranberry
sauce
1 9-inch baked pie shell
1 cup whipping cream
Dissolve gelatine in hot wat
er. Drain cranberry sauce
thoroughly and add svrup. re
serving berries. Chill until
consistency of unbeaten egg
white. Beat until light and
fluffy. Fold in cranberries and
turn into pie shell. Chill until
firm. Top with whipped cream.
'Ten-minnte Cranberry
Sanee Combine 1 cup sugar
and 1 cup water In saucepan.
Bring to boll, stirring until
sugar dissolves. Add 2 cups
cranberries and simmer until
berries burst open, about 10
minutes.
There's an art to servlni
fresh fruit for dessert Ancles
should be washed and rubbed
with a soft towel until they are
shiny. Pears, too, should be
rinsed end then lightly polished
with a towel.
Grapes should be rins! In
cold water, dried on a soft tow
el end then cut into serving-size
bunches. If you have a ararje
scissors to place on your fruit
bowl. It is not necessary to pre
eut the fruit Ivy or huckle-l
berry leaves sround the edge
of your fruit bowl will make it
most attractive. I
R
m For Your
rreezer
ARMOUR'S BANQUET STEERS
. . ., zm
200-250-lb. Sides, Cut and Wrapped
Quick-Frozen . . . .
GUARANTEED TO PLEASE
PACKED WITH TENDER
R." I jlm DELICIOUS WELL TRIM
P'fflff tfWVCMED BEEF. THIS IS TRULY
1 9hl WlUTHE BEST WAY TO BUY
FREEZER MEATS.
BUDGET
PAK-ETT
15 lbs. Roasls
20 lbs. Steaks
ECONOMY
PAK-ETT
15 lbs. Sleaks
20 lbs. Roasls
17 Iht thnr! Diht
7 lbs. Ornd. Round i2lbs.Grnd.Beef
SPECIAL
PAK-ETT
17' 2 lbs. Sleaks
Wh lbs. Roasts
42 lbs.
59 lbs.
35 lbs.
19
25
ARMOUR'S BANQUET
STEER BEEF
BaaaMHiaBBBBjasjajaBBBBBB
'"Tur!(Gys,w4"' u. 5C
Lamb tz u. 39c
Pork Loins W -59l
ADAMS-FROZEN
ORANGE JUICE
SAVE 50c PER DOZEN
as
nCk cans A
Here we go again! We've made, another good buy in
Beef this week and we will certainly pass it on to you.
Here we have . '
ARMOUR'S U. S. GOVERNMENT INSPECTED
BEEF ROAST FOR THE SAME LOW PRICE OF
39" LB. GUARANTEED TO BE TENDER.
What's the matter with a SAURKRAUT meal! We have
the KRAUT fresh from the barrel at only 19c qt. To go
with that good SAURKRAUT we feature COUNTRY
STYLE SPARERIBS, the kind with meat an inch thick, at
a real buy of only 59c a lb.
Another good supply of LAMB for
this week.
The meat that-doctors recommend! '
LEG OF LAMB . . . . Ib50'
LAMB (HOPS . . . ,55'
LAMB SHOULDER ROAST ,39'
LAMB STEW ,19'
When you think of Lamb you think of
HOFFMAN'S! This is a buy for the
economy-minded.
LEAN MEATY
SHORT RIBS OF BEEF
lb.
19'
Remember this, you're getting protection when you insist on U.S.
Government Inspection.
ROASTING
A REAL SPECIAL