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About Capital journal. (Salem, Or.) 1919-1980 | View Entire Issue (Dec. 21, 1954)
Tuesday, December 21, 1954 Page 2 SECTION in THE CAPITAL JOURNAL, Salem, Oregon Punches Say Merry Christmas9 9 9 9 1 , ' - 11 1 mi. mi .ui, MHiimnii.im.p.J -. ' .t tO.-. Z'&IW: . Plan for Holiday Breakfast Christmas morning breakfast (New Year's breakfast, too) often is adly neglected. How about ' making a big thins of it this year Really easy to do; just needs It i tie planning. Jn most families this is the only meal between day break and the all-important din ner. Cream Idea 'With This Mince Pie What would Christmas be with out Mince Pie? Here is a variation from the traditional one, however, Mince meat Cream Pie. Mincemeat Cream Pie Pastry for 1-crust 9-inch pie 2 cups brandied mincemeat Vt cup beet or cane sugar 2 tablespoons flour 1 cup heavy cream Spread mincemeat in pastry- lined pan. Then mix together sugar, flour and cream. Pour over mincemeat and bake in mod erately hot oven (400 degrees F) about 45 minutes. Serve either slightly warm or cold. Serves 6 to 8. By ZOLA VINCENT (Poodi Writer) During the next ten days, throughout the holidays, the house will be jumping! Family and friends coming and going. And they'll all be thlrstyl So, be prepared! We. don't often indulge in exclamation marks but here they're really justifiedl Charming and gracious hosts and hostesses and their teen-age sons and daughters will have ready for all comers, a bowl or pitcher of the traditional eggnog or one of the many colorful party punches. Punch Bowl or Pitcher. If you don't happen to have a big punch bowl, it doesn't matter a whit. Use the biggest bowl in the house or pour from a pitcher. Small glasses however are desirable and can be stocked up if neces sary at the nearest ten cent store. For informal entertaining, the buffet or any convenient ta ble if fine. Your beverage to gether with thin slices of fruit cake, holiday cookies and salted nuts is quite adequate. An eggnog that is frothy and tasty, easy to make, uses the po pular concentrate for lemonade which as you know is pure Cali fornia lemon juice frozen with sugar. First we give you recipe for the family size for small bowl or pitcher filling: Lemonade Eggnog 6 eggs 3 6-ounce cans frozen concen trate for lemonade Vz cup powdered sugar 1 pint whole milk 1 pint heavy cream Nutmeg Beat egg yolks until thick and cream-colored. Add concentrate for lemnnadc. Heat egg whites until sliif and gradually add the powdered sugar to them while beating. Then combine the egg mixtures gradually and carefully stir In the milk, "i cup at a time (use electric mixer if you have one, on low). Whip cream until stiff and fold into the eggnog mixture. Do not heat at this timtt Serve the eggnog very cold with a dash of nutmeg on each serv ing. If you like, save a little of the egg white for putting a dabt- on top of each glass as served A dash of nutmegl King Size Eggnog: Fine for planned party at home, church, club or other large gathering; makes 24 servings. Proceed exact ly as for family size, using J2 eggs (separated), 4 6-ounce can frozen concentrate for lemonade, 1 cup powdered sugar, 1 quart whole milk, 1 quart heavy cream and of course nutmeg for sprin kling over top. Cranberry Punches Here are fine punch recipes made with plentiful, Inexpensive canned cranberry juice cocktail and with jellied cranberry sauce. Keep them handy. Cheery Punch: This to be serv ed over crushed Ice or ice cubes; 25 servings. Combine 3 pints cran berry cocktail, 3 cups orange juice, IV cups lemon juice and 114 cups pineapple juice. Mix well with 1V4 aups sugar and 3 cups water; pour over ice. Cranberry Nog: For just the family, tree trimmers or other special occasion, this makes 8 servings. Beat 3 egg yolks until light and fluffy. Add Vt cup milk and 1 pint cranberry juice cock tail. Bent until well blended. Add Vi teaspoon vanilla. Make merin gue of the 3 egg whites and 3 ta blespoons sugar. Fold into cran berry mixture just before serving. Hot Buttered Punch: Tradition al in many families. Dotted with butter, this usually is served with cinnamon stick stirrers. Makes 24 quarts for party serving or keep on hand for heating to boil ing point as needed. Bring to boil 4 cup firmly parked brown su gar, 1 cup water, V4 teaspoon salt, 4 teaspoon nutmeg, Vi teaspoon cinnamon, teaspoon allspice, teaspoon cloves. Crush 2 1 pound cans jellied cranberry sauce Willi fork. Add 3 cups wa ter and heal with rotary beater until smooth. Add cranberry li quid and 1 quart pineapple juice to hot spiced syrup and heat to boiling. Serve hot with nutmeg dash. Cheese-Dipped Pretzels Tasty Dressy Salad Bite-sl.ed pieces of crisp ro maine lettuce, halved canned artichoke hearts and chunks of avocado go together to make a perfectly delightful iwlad. Dress with an olive oil and wine vine gar dressing or a sherry sour cream one. Toss the salad light ly and serve Immediately. WAY WITH BEAN'S Large dry limas cook up plump and tender, keeping their shape when you cook them this way: Slowly stir 1 cup dry limas into 1 quart boiling water. Con tinue boiling hut reduce heat so beans are hubhling gently. Cook l'i to 2 hours adding 1 teaspoon salt the last half hour. Mo work to L you gerve LUCERNE I -r-TN if )ni I mm iSs mixed mjmfma r.ivgl ANDFR0D W o fn ENTERTAINING MTU 7 IN ATSAFEWAY Pretzels get a new twist no pun Intended with this cheese dip, and add a different note to your tray of warm tid-bita for the open house or informal party. Cheese-Dipped Pretzels 1 6-ounce package sharp process ed cheese 1 tablespoon beer or cream , '4 teaspoon Worcestershire sauce V teaspoon dry mustard Dash cayenne pepper Pretzel twists Caraway seeds Poppy aeeds Cut cheese into chunks. Heat cheese with beer and seasonings over hot (not boiling) water. Cook only until cheese is melted, stirr ing to blend. Dip pretzels half way into cheese m i x t,u r e. Sprinkle cheese-dipped portion with cara way or poppy seeds. Place on wax ed paper to set until firm. Pass while warm. Makes enough for dipping about 4 dozen pretzels. Curried Casserole Quick and very good, this cas serole makes 8 servings. Com bine one lOVi ounce can con densed undiluted cream of mush room soup and a No. 2 can of small white onions (or fix and cook 2 cups small white onions). Season with teaspoon curry powder; top with buttered crumbs. Bake 30 minutes in a moderate oven, 375 degrees. Western Pears at Best for Holidays At their luscious best, ripe western winter pears are a de light; ideal for eating right now, ideal for giving favored friends and relatives. For the holiday season, the famed Anjou and the Cornice; creamy yellow or green when ripe, they fit perfectly into table arrangements for later eating en joyment. The Anjou, a plump pear is very juicy, fine grained, has rich spicy flavor. The Corn ice is considered the perfect pear for, salads, is larger and plump er, has distinctive flavor and fragrance. Spiced Grapefruit Spiced broiled fresh grape fruit! Cut grapefruit in half as usual. Remove seeds. Separate sections from rind and mem brane. Cut out core. Sprinkle with brown sugar and ground cinnamon mixture, using 1 tea spoon ground cinnamon for 1 cup firmly packed brown sugar. Place under broiler to brown and for sugar to melt. TREE COOKIES To make cookie decorations for your tree, make a hole with an icepick in each cookie before baking. When baked, thread col ored string or ribbon through the hole and tie to the tree. Wrap for eating later or leave un wrapped for decoration only. Feed friends, too. Relatives, neighbors and friends are likely to drop in. They'll relish a glass of orange juice, cranberry juice, apricot nectar, vegetable juice. Maybe some bakery-made or home-made coffee cake hot from the oven. And pllllcnty of goood coffee! Fruits. Grapefruit with salt, honey or powdered sugar and sherry; or sprinkle grapefruit halves with brown sugar and but ter lump and heat in the oven. Any of the many fruit and vege table juices, apple sauce either hot or cold having been heated with cinnamon red hots. Breads. Fresh hot cinnamon toast, toasted English muffins, corn muffins, biscuits, cinnamon buns or fruit and nut filled or topped coffee cake fresh from the oven. If you've a waffle iron, keep a waffle mixture handy and in vite everyone to pour their own. Meats and Fish. Remember that meats and fish served at holiday breakfasts are served in quite small quantity rather like a relish or appetizer. Consider crisp bac on, sauted kidneys, chipped beef either creamed or frizzled, Phil adelphia scrapple which comes in cans and should be refrigerated before hand for easy thin-slicing and pan-frying. Codfish, creamed or in golden codfish balls, finan haddie either broiled or creamed, mackerel, kippers ... or little pig sausages. Eggs. Creamy scrambled eggs held in a covered dish are a prime favorite of many. Beverages. Coffee must be per fect, plentiful and piping hot. Tea, cocoa and milk usually are offered house guests and those who drop in. And of course plen ty of milk andor cocoa for the children. MORE BIG FOOD VALUES Ericksons s 1 s t 1 Af I Effective Through Chriitmoi I "w wr lopwcTT LUMBERJACK 79' W$ s srf 24 w. iwie , mtdSmjl Christmas Peaches Delectable with any roast or poultry. Plan to chill 24 hours for "ripening." Drain syrup from No. 2'i (large) can of peach halves. Add y cup cider vinegar, Vz cup brown sugar, Vz teaspoon each whole allspice and cloves tied in a bag and 1 stick whole cinnamon. Heat to boiling point and boil 3 minutes. Add peaches. Cover. Chill 24 hours before serv- ng. EASY CONFECTION Here's a confection so simple even a child can make it! Grind together 1 cup pitted fresh dates and V4 cup each seedless raisins and currants. Mix in 1 cup peanut butter and 4 tablespoons sweet ened condensed milk. Shape into mall balls and roll In powdered sugar. Chut until lirm. Cottage cheese alone is an appetizing and nutritious dish. It may also be served with sweet or sour cream, and some like to add a little sugar, chives, chopped onion, or caraway seed. 8 WUe plat x 8 Blue Piatt Fancy Tiny Whole Shrimps 5-oz. can w Ideal for Cocktails Or Salad Sunny Jim Jellies -i Crabapple, Concord Grape, Huckleberry Apple, Currant 12-oz. Glass 25 Gerber's Baby Foods Strained Fruits and Vegetables cans' Eiri cans 3 $ Columbia Fine Pickles 5j For Your Christmas Dinner , Columbia Whole Sweet Pickles 2 12-oz. Jar.. .... 33c Large 24-oz. jar.. .... 49c Old Fashioned Dill Pickles Columbia 33c t I I i Large 24-oz. jar.. Chiffon FACIAL TISSUES Big 400 1 AQ Sheet Box I for 1 Where Your Dollar Gets Time and a Half Ground Beef Tom Turkeys . . b 49c AGED CHEESE II Finest Available CO. 4VC lb. Pur Bccf nenS Oven Ready, Fresh Killed lb. jOC Year Old SAUSAGE fVYCTTRQ 3lbs$io nArii swift's Lb. 59c pint Fresh Caponixcd FRYERS Baking Chickens lb. 39c s,iccd Bacon IRe each 1.39 p. Of I" C 55C lb. Extra Large. e.eh$1.59 UUCKS 6t KjQCSQ Oven Ready JJC Swift't er Armour.s GARDEN-FRESH FRUITS AND VEGETABLES CELERY POTATOES Sweet Potatoes ORANGES 10c eo h 50 ,bs 99c or Yams ,4 2.39 n-DL ii cut Tree Ripened Big Bunch U.S. No. 2 1 OYSTERS PINEAPPLE M, SH,R'MP Eastern cove mutf Marshmallows 29c 35C C JUILfc fy q Coti Brand CRAB MEAT ' 25c tTtZ MARGARINE C Fancy ' PUMPKIN J 45C 59c GREEN BEANS 3 cons 25 C Si t Can 2 cons 29C Oregon's Finest POWdefed Or BrOWH POULTRY 303 Si" All Popular Brand, jyp STUFFING Don, Forget You, JlL" 1 Oc r j E99 For Your nfl. " w w Seasoned Eggnog. & Lb. WC Lb. Box end Unseasoned Jom By Master Bokers ' Ice Cold We Will Be BROADWAY MARKET Beverages Closed BROADWAY AND MARKET STS. MiXerS All Day "ORE HOURS: 8a.. US ..m. Everyday No Extra Cost i . Including Sunday Empties Welcome V.nNSrma8 UOV FRItW GOOD WED.-TMWtS.-PRieAT ZEE PAPER TOWELS 150 n Sheet Rolls I Rolls 3 J Cottage Pumpkin 303 tin 5 Sunshine SUNSHINE HYDR0X COOKIES CARAMELS no, 33c 981. 29c Mr. Whitney Cadet Pilled Olives 1 23' Clorox Bleach Gallon 45 Gallon Eat moor Cranberry I Sauce Can I.lmll 303 tins tlbt. -fftsh-pithi p9s in evtry l7ox. ein JWhW. Cr... 6W tire tot. Erickson's Yellow Bag COFFEE Lb. I i ! V M t K Vffi tsa fcSS o O 1;(.-rti'tixtT"''-','y,'',"TJ''l1"'''f T---" -r-'-r -i- r-ri r n n . , )
