Salem, Oregon, Wednesday, Decembc 21, 1933
jBake a Holiday Baba.
1 1
th capital journal
Section ! Pa?e 1
Yeasl c;I;e ilh currants makes a French Baba au Rhum.
By CKC1LY BROWNSTONE
A French Baba au Rhum
makes a delightful Christmas
dessert. Prepared with yeast,
this cake has an airy texture that
benefits from the apricot syrup
that is poured over iL For holi
day serving it is accompanied
with whipped cream and glaccd
fruit Your family may like it so
much they'll want it to be a
4radition along with Plum Pud
ding and Mincemeat Pie.
Phristmas Baba
Ingredients: Yi cup milk, Vt
tup butter, Yi cup water, 1 pack
age active dry yeast or 1 cake
Compressed yeast, 2 egg yolks, Vt
tup lugar, 1 egg, teaspoon
grated lemon peel, ' cups
flour, 2 tablespoons dried cur
rants, Apricot Syrup.
Method: Scald milk; add but
ter and blend. Cool to lukewarm.
Measure water into a small cup;
isa warm water into a small
cup; use warm water (about 105
deg.) for active dry yeast; use
lukewarm water (about 95 deg.)
for compressed yeast. Sprinkle
or crumble in yeast Stir until
dissolved. Beat egg yolks in a
mixing bowl. Gradually add su
gar. Vigorously beat in the
whole egg. Add milk and yeast
mixtures and the lemon peel.
Stir in flour and beat until
smooth. Cover and let batter rise
for 3'i hours in a warm place
free from draft. Stir down; mix
in currants. Spoon into a large
well-greased ring mold. Let rise
uncovered until doubled in bulk.
Bake at 350 degrees 40 to 45 min
utes or until a cake tester
comes out clean. Remove cake
from pan and cool on a rack.
Carefully pour Apricot Syrup
over cake. Return cake to mold
for several hours to marinate.
Apricot Syrup: Combine
cup sugar and 4 cup apricot
juice in a saucepan. Simmer for
10 minutes. Remove from heat
and stir in 1 teaspoon lemon
juice and, if you like, some rum
flavoring.
French Holiday Recipes
If you want more French in
fluence in your kitchen this holi
day, you will do well to look up
a litle cookbook called "Cooking
for Christmas" by Charlotte Tur
geon (Oxford University Press,
New York). Mrs. Turgeon learn
ed some of the secrets of foreign
cuisines when, living abroad with
her college - professor husband,
she studied at a famous French
cooking school. There are men
us and recipes not only for
Christmas dinners but for buf
fet and open-house parties dur
ing the holidays.
Baked 'Doggies'
For an indoor Doggie-Roast
bake, fix this casserole of franks
(filled with cheese) and spag
hetti. Your little cowboys and
girls will cheer for it First pour
2 cans of spaghetti (in tomato
sauce) into a big shallow casser
ole or baking pan. That's 34
cups of spaghetti. Next fix 6
franks this way; slit each frank
and lay a stick of cheese in the
slit Lay a half slice of bacon
over the cheese in each frank;
toothpick bacon in place. Lay
franks (bacon side up) on spag
hetti. Bake at 400 deg. F. about
20 minutes or until done. Watch
how your gang goes for this.
NUTRITIOUS SANDWICH
FILLING
Grated carrots, raisins and may
onnaise make a nutritious sand
wich spread for youngsters. Plump
the raisins by letting them stand
in very hot water a few minutes,
then drain well.
Leftover
Turkey in
Timboles
Most of us are always on the
lookout for distinctive ways to
make the most of turkey, so here
is a recipe that does just that
Chicken or tuna may replace the
turkey with equally delicious re
sults.
Turkey Timbalps
6 tablespoons butter or marga
rine 6 tablespoons flour
VA cups rich milk (light cream)
1 cup turkey stock or canned or
bouillon-cube chicken broth
H cup California Sauturne or oth
er white table wine
2 cups ground, cooked turkey (in
elude gizzard and heart, if you
jixei
Yi cup firmly packed soft bread
crumbs
1 eggs, slightly beaten
Salt and pepper
2 tablespoons minced parsley
1 (2-ounce) can mushroom stems
and pieces.
Melt butler and stir in flour: add
milk, stock and wine: cook stirring
constantly, until mixture is thick
ened and smooth; season to taste
with salt and pepper. To 1 cup
of sauce add turkey, bread crumbs
and eggs. Blend well. Spoon mix
ture into 6 well greased custard
cups. Set in shallow pan of hot
water and bake in moderate oven
(350 degrees) for 30 minutes or
until firm. Meantime, add parsley
ana mushrooms, including liquor,
to remaining sauce. Heat thorough
ly over boiling water or very low
flame. Unmold baked timbales,
garnish with parsley and serve at
once with sauce. Six servings.- t
Pimientos Add
Color to Dishes
Pimientos can add much color
to your snacks and special dishes
during the entertaining period. Try
one of these:
Pimlento-Chlcken Liver Spread
Y cup canned pimiento, chopped
Yi cup chopped, cooked chicken
livers
2 hard-cooked eggs, diced
1 teaspoon chopped onion
1 teaspoon prepared mustard
Dash of Worcestershire sauce
Cream or mayonnaise to mois
Blend together air the ingredients
and spread the mixture on crisp
crackers or toasted rounds of
bread. Garnish each canape with
a sprig of parsley. Makes about
cup.
Plmlcnto Ham Stix
Slice sandwich bread into finger
lengths and toast it. Cool, and
spread with a mixture of butter
and mustard. Cut boiled ham to
tit the bread and lay strips of pi
mientos over the ham. Garnish
each ham stick with a slice of pi-miento-stuffed
olive.
Piniiento-Avocado Dip
1 can or jar M ozt) pimiento,
finely chopped
1 package 8 oz.) cream cheese
Vi oz. American blue cheese
1 cup mashed avocado pulp
3 tablespoons lemon juice
2 teaspoons horseradish
1 teaspoon salt
Kvaporatcd milk, mayonnaise,
or sour cream
Gradually add the pimiento and
avocado to the softened cheeses.
blending until smooth. Mix in the
rest of the ingredients and enough
evaporated milk, mayonnaise, or
sour cream to make the mixture of
good dipping consistency. This re
cipe makes about Hi cup.
"Chefs Delight
Low Calorie
Delicious Flavor
CHEESE SPREAD
1 .
SMART SANTAS . . . SHOP AT '
NAMELESS... for Holiday Foods!
SALEM'S FRIENDLY . . . FAMILY . . . FOOD STORE
Fine Young 15 to 20 lb.
TOflfl TUBKEV
4
Stock Up Now
SWEET SPUDS
Pound
Tender 8 to 13 lb.
EN TURKEY:
4
8
Pound
Del Monte-2'2 Size Tins
PUMPKIN
Swift's Sweet Smoked
SLICED BACON lb. 29'
TILLAMOOK CHEESE
2 $119
lbs. A
BEEF ROAST
lb.
ma
Cascade Picnic lb. 35
Hams
Cascade - Hormel '
lb. 49
Chef's Delite
CHEESE FOOD
2 ibs. 59'
Swanson's or Chet's
TV DINNERS
Plli
5C ib. pRi:
FRESH 1 'S!!f ill
23cpt. 18;
c ' pi "
For Your Holiday Feast
CRANBERRIES
2 Ibs. 29
Cottage Brand
COTTAGE
CHEESE
Fresh, Crisp
CELERY
each
Cottage or Holiday EM BB
OLEOMARGARINE 5 lbs. 95
. Sweet Juicy, Choice . .
ORANGES
2 dM. 49
Rath's Ends and Pieces
Sunshine
HI-HO CRACKERS
Pound Box
BACON
19" ib.
Reg. 39c Williams
POTATO CHIPS
80 Count Zee
PAPER NAPKINS
Save $30.00-Reg. $39.95
Deep Fryer
5)95
NAMELESS CARRIES FINE M.J.B. COFFEE
Canned-Morrell
PICNIC
In o desire to allow our employe to spend the holiday with their families we will close Christmas
Eve at 6:00 P.M. ond remain
CLOSED CHRISTMAS DAY
MERRY CHRISTMAS TO YOU . ALL
1940 Mission Ste 0
J
es Salem
"F.E .
LI A R CI Q If
Phone
9
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