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About Capital journal. (Salem, Or.) 1919-1980 | View Entire Issue (Dec. 21, 1955)
Paff2-55Scction(() Q 0 O $ Sweet onT arfes Pie for Christmas THE CAPITAL JOURNAL Salem, Oregon, Wednesday, Decimterjl, 1955 Celery Balls Another variation of thjt nnnnlairt rw Hicuiim u.i wiiciru iuikb tnfjrse ana ircsn vezeianie your holiday dinnr dessert .n(mbation 'or an hon dauMi may luwto t"y this pie it u stray-' spread it that lor celery balls. O ing frorrtj tradition, but it(S).akes lor awm eaung O Sl-Tarl (trlalMiie can 3 in 11 lb.) gr)lruit tytions it cuW sugar o Dash ) salt . o 1 tablespme) pi gttftiine ii cup sold water (ireaji foo loring t cup whipping cretin 30 nilla wafers U cup criAned peppermint sti"k Drain grapefruit, save syrup. Combine syrup ith sugar and salt. Solten gclfjtine in cold waler. Heat syrup to boilinf point. Re move from heat end add gelatine. Stir until completely dissolved. Cul "rapefruit sections into pica es. Add to gelatine and cool until beginning to thicken. Beat with ro tary beater until fluffy. Tint with 'ind coloring until slightly darker than color desired. Whip cream and fold into gelatine mixture. Arrange vanilla wafers to cover 1 cup finely Chopped celery 1 oz. package pimiento or chive cream cheese i' teaspoon salt O Pepper Chopped parsley ftrfx all ingredients except par sley. Form into vary small balls and roll in chopped parsley. Chill until ready t serve. Makes 1 doz. Ms. . FOl MUIT PlBS ,. You can make ties of fruit that's out of season if you use the frozen variety. But if .it's already sweet ened, use only nail me amount oi sugar in your recipe. bottom and sides of 9 inch pie plate. Spoon filling into plate on od of wafers. sprinkle crusneu peppermint stick on top. Chill un til lime to srve. Makes eight servings. Model Food Market 275 N. High St. Phone 3-4111 Free Delivery on $2.00 Orders Weekly and Monthly Accounts HOLIDAY SUGGESTIONS Fancy Baskets of Fruit for Gifts Various Sites in Colorful Baskets Del Monte Variety Pack ?u"Tot rruit$4.39 Aplets and Cotlets Orchards 90c d $1.75 Imperial Christmas Candy 39c 77c New Crop Walnut Meats ,.,. 59c 19 , $1.15 New Crop Shelled Almonds l 0.75c , .,. 59c Penant Glazed Cherries 7 oi. Jar 39c Sunshine Chocolate Cherries ... ...16-01. 59c S&W Spiced Peaches IUl 49c S&W Spiced Pears 60c S&W Spiced Apricots 60c Spiced Crab Apples F.ndfood ... .20.01. j 59c Nabisco Anniversary Fancy Cakes ..6.0I. 59c New Crop Brazils ,b. 49c New Crop Filberts ,b. 35c S&W Fruit Cake Mix ,...u ,,,, 49c FANCY PACK CHEESE Urge Variety Packs for Gifts Tillamook Cheese, Mb., 2-lbs., 3-lbs SNOBOY APPLES IN HALF BOXES SUNKIST ORANGES IN HALF BOXES Model Made Fruit Cake ,. $1.00 Model Made Plum Puddings Ib. 60c Model Made Hard Sauce..... 1b. $1.00 Tom Hills Tom and Jerry Batter pt. $1.00 Curly's Egg Nog . pl 65c Hershey Bars Almond or Plain 1 .00 Box Model Mince Pies ... . 60c Model Pumpkin Pie .... 50c rium ruaaings ar unri stmas X'm Coffee Sendoff at End of Party II "V I : X I U 4 1 ' X. .ill . ? n Chicken Giblets n Chicken giblets need from to n hours when thev are Ring simmered in water. Arkey gibWs take from two 19. three hours. Put the giblets through a food choppejr, men mix lym witn crispyajt crumbled bacon, mayoaeji 4 salt and gepper for lie sss wich spread.. ; COMANY FA Company coming? CcxeVHt -fetilk flowerets dressed with erowntt butter and toasted chopped eliM ed almonds make t deftciaus veg etable to serve with roest meet fowl. For many, no Christmas dinner is complete without its plum pudding. By ZOI.A VINCENT IFoodi Writerl To paraphrase a well-known line from an old poem, "Fruits and spice and everything nice, that's what Christmas puddings are made of." True also of breads, candies and other festive cooking. Pre-holiday food planning seems to center on spicy rich desserts such as Plum puddings with their wonderful variety of sauces. To day we give you two plumb-wonderful plum puddings with nary a plum in them, but so many oth er good things that blend to per fection, with unsulpliurcu mo lasses. Make these any time now. The sooner the better, because wc think you'll want to make a sec ond batch as soon as the family taste-tests these. Remove from mold after steaming, cool thor oughly and wrap in waxed paper, then in metal foil. It you line Store in refrigerator. Put back in mold and re-steam about one hour before serving. Serve warm with your favorite sauce. Molds? A fancy one Is fine but ! unnecessary. Coffee cans, oven ; proof casseroles tr individual custard cups are good. If covers arc not available, lie waxea pa ner or aluminum foil over mold. If regular steamer is not avail- 'able, a deep covered kettle with a wire rack in bottom is fine. Trick is to keep the steam in. This bakes the pudding. To re move from mold, loosen sides with a small soatula and invert on heated serving dish. Plum and moist with nuts of your choice or mixed nuts, fruit and spice. Make recipe in one or two molds for six r.t twelve serv ings. Serve warm with your favor ite snuce. Nut Plum Pudding 'i cup orange juice li cupS seedless raisins cup diced citron 1 apple, peeled and chopped 1 tablcspon grated orange rind ' 2 eggs, slightly beaten '4 cup tinstilphurcd molasses I Mrs. Santa Claus I Never Forgets I Santa'i Favorite Oyiter Dressing j at Christmas ' iMSIIMMMMMSMMKIIHlB!nl;IW 3 OYSTER STUFFING 1 For 10 to 11-Pound Turkey S Vi cup chopped celery 'J Vi cup butler 8 6 cups day-old bread crumbs 1 bay leaf $ 1 teaspoon poultry seasoning 2 cup milk and oyster liquor 8 Vj cup chopped onion il 1 tablespoon chopped parsley 3 cups chopped oysters 5 2 beaten eggs jjj Cook celery and onion in butler until soft, not brnwn. 8 Add crumbs and parsley, mix Ihoroiichly. Add oysters, fi bay leaf, ifasonings and eggs. Add enough liquid to m.ustcn. 1 cup chopped nuts H cup (2 ounces) round suet v cup dry bread crumbs Vi cup sifted all purpose flour 1 teaspoon baking powder Vi teaspoon baking soda V cup sugar H teaspoon salt M teaspoon cinnamon V teaspoon allspice y teaspoon ground cloves Pour orange juice over raisins, citron, apple and orange rind; let stand for 1 hour. Combine eggs and molasses. Stir in nuts, suet and bread crumbs. Sift in re maining ingredients. Blend well. Add fruit mixture and mix thor oughly. Turn into a greased 2 quart mold with tight fitting cov er. Place on rack in deep kettle and pour boiling water to half the depth of the mold. Cover. Steam 5 hours, adding more boil ing water as needed. Makes twelve servings. This rich fragrant dessert will give you ten generous servings. As with all plum puddings, serve warm with sauce. Molasses Plum Pudding l'A cups sifted all purpose flour 3 tablespoons sugar teaspoon salt 14 teaspoon soda 1 teaspoon cinnamon 4 leaspoon cloves Vi teaspoon nutmeg 3.'i cup finely cut dates 4 cup chopped nuts 1 cup raisins 2 cup sliced citron 1 egg, beaten J,2 cup unstilphured molasses 3 tablespoons milk 3 tablespoons melted shortening Mix and sift flour, sugar, salt. soda and spices. Stir in nuts and 1 fruit. Combine egg, molasses, milk and shortening. Pour into! dry ingredients and mix well. Turn into a greased and floured j 2-quart pudding mold or casser-l ole with a tight fitting cover. Or cover tightly with aluminum foil! or two thicknesses of waxed pa per. Place on rack in deep ket tle, adding boiling water as I, No plum pudding is complete without a sauce. So here are some suggestions for sauces we think you'll like. Hard Sauce This basic bard sauce recipe is hard to beat for simplicity. Cream together 'a cup butter or margarine with 1 cup sifted con fectioners' sugar. Now let your taste buds be your guide and add your choice of 1 teaspoon vanilla or 2 tablespoons of brandy or sherry. Beat in flavoring. Sprin kle with nutmeg. Makes about 1 cup. Molasses Hard Sauce A nice variation. Cream '3 cup butter or margarine. Add 2'4 cups sifted confectioners' suear B alternately with 1 tablespoon j. milk and 2 tablespoons unsul g i phured molasses. When well 8 mixed, stir in 1 teaspoon grated orance rind. Makes 13 cups ' sauce. Sweetbreads and Chips Dish Good A delightfully different meat dish. Cranberry sauce or other tart relish goes especially well with this. Add a buttered green vegeta ble, hot rolls and dinner is ready. Sweetbread and Chips 1 pound sweetbreads 1 egg i cup orange juice 1 teaspoon salt l'4 cups crushed potalo chips 1 tablespoon butter Place sweetbreads in boiling salt ed water. Lower flame and simmer gently for 25 minutes. Cool. Re move thin outer membrane, then cut in half lengthwise. Combine egg, orange juice and salt. Dip sweetbreads into mixture and then 1 Party's over". It's "one for the road" time. Be certain that each guest's "one for the road" is a cup of hot, bracing coffee. circles m Inches In diameter. On The season of gay entertain ing is on and many parties go on to late hours. One aid in cutting down on highway accidents dur ing the party season is to see there is plenty of hot coffee on hand. When the party starts to break up, that's the time to bring out a big pot of fresh coffee. See to it that each guest gets a cup of the heartv brew, plus some of these bite-size pies, filled with a turkey- ham-walnut mixture. Delicious little So-Long pies can be made in advance, then warmed in the oven for serving at the last min ute. A generous cup or two of the coffee and a bite to eat make your guests better drivers. They'll feel adert, ready for the ride home and you'll know you've helped make all of us saferl "So Long Pies" cup well-seasoned thick white sauce 1 small can (2Vt ot.) deviled ham Vt cup chopped walnuts 1 cup finely diced turkey or chicken 2 pkgs. pie crust mix Combine first four ingredients. Prepare pie crust mix as directed on package. Roll out Vi-inch thick. With cookie cutters cut 36 circles Vi inches in diameter and 36 larger circles place Hi teaspoons filling. Place smaller circles on top. Overlap edges and press with tines of fork. Fry in deep fat heated to 375 degrees F.. until golden brown. Drain on absorbent paper. Makes 36. Note: These can be made ahead of time and reheated in moderate oven, 350 degrees F., just before serving. Here is the recipe for the heavy cream sauce. Heavy Cream Sauce 2U tablespoons butter or margarine 2'i tablespoons flour t cup milk V teaspoon salt teaspoon pepper In a heavy saucepan, melt butter over low heat. Add flour gradually and blend well. Cook, stirring, for 5 minutes. Add milk slowly, con tinuing to stir. Season with salt and pepper. Cook and stir the sauce until It is smooth and just comes to the boil. Combine with other ingredients at once.. I r Serve the famous noodle that won't slid off the forkl ENRICHED! A si 1 Eaey to prepare.. economical. . nounsrHnol into crushed potato chips. Arrange I in a small baking pan. Pour re- i mainder of egg mixture over top 1 and cover with remaining potato ' chips. Dot with butter and bake ; in moderate (350 degree) oven for ' 20 minutes. 1 Parker House Clover Leaf Butter Rolls DINNER ROLLS ONE DOZEN LtJC Fresh Eastern Oysters Pint $145 Fresh Pacific Oysters Pint 65 I LUTI FIJH It. 35 LEW Pfeg. 42' IFDITS Free Delivery on Qnlrri of , One llollar More ' 0 O -ry- Fresh Seafoods cand Poultrvh Ph.'-44J wQ 0 00 21.6, N. Com'l. O nO 0 Guaranteed US. No.l Fancy O 0 g Lowly Carrots Get 8 Fancy Dress Here P A friend fixed these for us In h New York a while back and they're J really something to write home X about The bits of chopped oninn and relerv odd jel hnl il'c mill., the butter that does it. Butter Baketl ( arrols Cook 6 or 7 medium size car rots in s cup water in a sauce pan until lender. 15 to 20 minutes. B Drain and save liqiwr. Mejt .1, 2 pound 1.4 tablespoon' bul!r in 8 pan. Saute. 2 tablespoons chopped 15 onion and 4 cup Ochopped eclerv until tender. Sdd 3 tablespoons g flour, salt and pepper to fiisto and a mix cv-ell. Combine carrot liquid ! and enough milk to make 14 cups ,llvlid Add gradually saucepan 2 Cook, stirring constantly, until & sauce is smooth and thick, o11' B carrots in lengthi strips and put into a baking dish. Pour sftice over r;ifrits Combine i cup tine 4l dry bread Crumbs with 1 table It spoons melt butler, mixiuc wr!l i. Sprinkle over carrots. RakeMn oreP Swiealed, ,150 degree, oven for JOf g minutes ot-.unttl crumb. . u -j FRESH TURKEYS o G Also 1 complete selection of Geese Ducks CapoKtO Fryers . Rowing Hens .1 T" Safeway's Grand Opening Continues! 2575 S. Commercial at Boice Fabulous Grand Opening Reduced Prices! $2000 in Grand Opening Prizes! Beef Stew ,22-oz. 00 R4LPr'$ PPOUCTS0 AVAILABLE AT o 0 o 'lare nicixji W m 1 -1 O Market 1120 S. 12th St. Ph. 2-6403 Santa Isn't to Ed's Coming He's Already Been Here Just Look at These Prices! WHILE THEY LAST EVISCERATED TURKEYS lb. BACON ENDS AND PIECES Ib. SWEET RASHER BACON Lb. FRESH PORK ROAST Ib. It SMOKED COTTAGE ROLLS Lb. GROUND BEEF 4,bs - 1 inii iir ' mLj m r . -4- - -4- -- -r mV.sV. Q0 O, 0 O G3 m 9 ' 0 C . . O Sirloin Rib Steak 711 n ul 1 0 - T , - - f
