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About Capital journal. (Salem, Or.) 1919-1980 | View Entire Issue (Dec. 13, 1956)
Page 4 Section 5 ft...- s.'i.T.-' A beautiful dessert for Christmas time would be this Savarion, a French type dessert. A Rum Bah a Dessert for Holiday. A very clefanl Christmas srrt would be this Savann. a vers-1 ion of French Haha au Rhum. It s hiked in a rinr mold, or vou can I bai it in mufhn pans. It's veast rioujh. but you don't knead it. Just beat (lour, yeast e:f. milk and a little sugar to gether you can do it by hand with a t oodrn spoon in 5 minutes. Let rise until doubled; stir in raisins Christmas Trees of Fudge irv j-. i5W A vfrcomy Chornlnte Fudge i'liristmud Trees trimmings arc ideal for gifts. By CECILY JIUOUNSTONK AP Newnfentiirest If creamy, dreamy chocolate fudge Is one nf the sweets your teen-nRers like to have around the house lor serving al holiday time, they may wish to try this recipe.. For gifts, turn hatches of the Budge into Christmas-tree cake p. ins nnd decorate with candy. Then wrap the Christmas tree fudge in transparent film. Or put l hp fudge in a box and wrap it in "gift paper of Christmas tree design; or wrap the box with silver paper and make a Christmas trc design on the paper using green star seals superimposed on round white seals. Chrlilmas Tree Fudge Ingredients: 21 cups sugar. cup undiluted evaporated milk, "ft cup light corn syrup. 2 table spoons butter or margarine, 2 packages B ounces each semi ..weet chocolate pieces, 1 teaspoon vanilla, 1 cup chopped nut meals. Method: Put sugar, undiluted evaporated milk, corn syrup and outter in saucepan. Hnng to a buil, stirring constantly. Cook over moderate heat for 5 minutes, stir nig constantly. Hemove from neat. Add semi-sweet chocolate nnd vanilla; stir until smooth. Stir in nutmeats. Turn into Christmas tree cake pan or square cake pan 'ft- by B by 2 inches). Chill until lifjn. I'ress decorations into fudge; uMig thin strips of gum (imps, candy corn, miniature and large' marshmallows. jelly beans, gum crop halves. Or trim with butler trosting. put through pastry lube and stud with red cinnamon can dirs. Makes 2l 4 pounds. Note: Raisins or shredded coco nut may be used instead of the nut meal s Pantry Shelf (.tll. Put pantry shelf foods toother ;n interesting combinations and 'Cu'll have some gilts that food luving friends will enjoy. Here arjp six ideas. J. Calling all salad makers A small not no ot olive ml and one ol wine vinegar with a tiny jar ot I injon mustard. 2. Fur hividi! fry A miuui p.uk ;te of graham crackers, a small j;ir of peanut butler, a p,ukai:e et sami-swret chinolate pieces, a tiny tiijx of raisins, a few candied cliei- Liver Delicious in This Creole Method They say you should eat some liver at least once a week. Iluw about doing it this iie lor a Change: Liver Creole 1-4 slices hacon 1 pound liver 'i inch thick 1 ran M'j cups t condensed onion soup i cup chopped green pepper W cup chili sauce Cut bacon into small pieces; fry until crisp in a skillet, then re move from pan. Dust lirr with flour; brown in bacon drippings. Add hacon hits and remaining in gredients. Cover; simmer 4j min utes. Dressing for Salad A little grated onion, finely chopped fresh cranberries and minced parsley mixed with a sim ple oil and vinegar French dress ing is an excellent dressing for a sliced avocado and grapefruit sec. tinn salad. Makes it look extra pretty and most inviting. j ft1" Art dfs-,and butter; spoon into a ring mold to rise again; then bnke in a hot ! oven 10 or 12 minutes. Whole process takes only about 2 hours. The golden glaze comes from the rum sauce, which is made with apricot whole fruit nectar and sugar, imd poured over the "Sdvarin." while still warm. It soaks up sauce like a sponge and swells to double lis original size. ! WfaBrf - - - - J with festive candy ries wrapped in transparent film. Add directions: Spread crackers with peanut butter, make a lace with chocolate and rasins for eyes and nose, pieces of cherry for mouth. 3. For epicures A package of thin spaghetti, n line brand of canned minced clams, a head of garlic, a small bottle of olive oil Add directions: Cook spaghetti ac cording to package directions; urain. Meanwhile heat s 0 m e crushed garlic cloves with olive oil: add clams and their juice: reheat. Ladle spaghetti into soup bowls; pour clam mixture, with juice, over. Serve very hot with dessert spoons and supper forks. 4. For dessert devoteis A pack age of while or yellow cake mix. a can 01 sliced, pineapple and a small bottle of maraschino cher ries plus your favorite recipe for pineapple upsidedovvn cake. 5. For n neighbor-A half-pound package of cream cheese, n sm.-ill can of flat anchovies, n lemon and a oox 01 crackers. Add directions: mash cream cheese with enough drained anchovies to suit taste season with a little lemon juice; add grated red onion if you like. 6. For quick rooks A large can of a fine brand of peach halves and a jar of mincemeat. Add direc tions; drain peaches and fill cav ities with mincemeat; heat in oven or under broiler. Serve with whip ped ereum. Peanut Butter Sauce Ice Cream Topping "in- young lom win K r n,is .inut butter sam e lor ice cream 11 can lie stored in ih.. relriger covered. atnr after liemc propcrlv Peanut ll.illi r .Sauce t cup siiiMr ' cup water 2 3 cup ol light corn syrup l2 teaspoon salt 1 1 cup peanut hultcr Combine sugar, water. corn v rup anil s.i t illlienan Hl'lllg lo nn 1 nun rnnlr ,. o neat until a small amount of -vi'.p umpprri into colrt water nrms a soli hall K decreet henunr (nun heal. Cool uhout omu syrup has reached ' " ,u'- Adit peanut hutter .mil i.!(.ml until mU((,. HOFFMAN'S MARKET 1 150 N- Commcfciol "We Fcoture U.S. Gov't. Inspected MeoH" Phone 3-5563 9 I ggf-j iiWIH5 PREMIUM g J W I AMR RAACT .. i!Ccf 1 i rl .. Mj-nrD-wh... I JELIr0 429C 1 jicw rryers t.9 um V Del Monte Sweetheart B.ond Pure lor9. Juicy ill lard Z& ,29' HFranks 29 1 1 Aijt y Savnrin Baba: 4 cup liht or dark raisins nr currants) 4 cup milk 'i cake compressed yeast 2 eggs 1 cup sifted all-purpose flour 1 tablespoon sugar 'a teaspoon salt U cup soft butter or margarine Golden raisins Candied cherries and citron Whipping cream Apricot Syrup: 3 cups twn 12-ounce cans) apricot nectar 1 1 2 cups sugar 2 tablespoons lemon juice 2 tablespoons rum or 2 teaspoons rum extract Haha: Rinse, drain and chop raisins. Scald milk and cool to lukewarm. Soften yeast in milk. Heal eggs lightly; sift flour with sugar and salt. Add eggs and flour to yeast and beat until smooth, about 2 minutes. Let rise In warm "yjr- M "Mil lit . -iNwarT Utfi There arc many ways to fix the market. Tabasco Chili Snappy Dish for Late Supper This Tabasco chili dish stars for a lale informal supper for ynunc people's groups, following n game or play. Tahasro (hill 6 tablespoons hutter. margarine or salad oil 4 medium onions, sliced 2 medium green peppers, cut in strips 1 cup coarsely cut celery 3 pounds ground (teef 3 cans (20 ounces each) tomatoes 2 cans fi ounces each tomato paste 1 tablespoon salt 2 teaspoons mono.sndium glutamatr 1 teaspoon Tabasco 2 tablespoons chili powder 3 cans 2t) ounces each' kidney beans Melt butter; add onion, green pepper and celery and cook until onion is lender, but not brown. Add ground beet; cook until meat loses red color, breaking up with a fork. Add tomatoes, tomato paste, salt. Monosodium gluta mate. Tahasco and chili powder. lover: simmer 4, minutes. Add kidney beans; .simmer L'O minutes longer. Sen c with crisp salted crackers. Frilly Salad Cubed peeled tnmatocs and avo cado mixed I mlit ly with slued celery and French dreeing make wry delicinus salad combina- turn lo in Inlly lettuce cups. Sprinkle nh chopped crumbled crisp bacon nr a lew capers. 5 0 9 place (85 degrees F.) unlii doubled in bulk, about 45 to BO minutes. Stir down dough. Add raisins and butter, and beat 3 min - ules or until well mixed. Spoon into well-greased 9-inch ' ring mold, filling pan nn more than half full. Let rise in warm place until doubled in bulk, about 30 minutes. Rake in very hot oven '450 degrees F. 10 to 12 minutes. Cool on rack a minute or so before removing from pan. Place in large baking dish .so baba sits level and pour hot apricot syrup over it gradually. Let stand in syrup 2 or 3 hours, basting occasionally with the syrup. Decorate with golden raisins, candied cherries and citron. Serve with whipped cream. Apricot Syrup: Combine apricot nectar and sugar; bring to boil. Cook 10 minutes. Remove from heat; add lemond juice and rum. Makes one '!) inchi Savarin. Or use 8 well-greased muffin pans. m s; new smoky beans now on the Foamy Mint Sauce For Ice Cream, Cake Fine for ice cream, or over an gel food and chocolate cake, is this foamy mint sauce. I'oain.v .Mint Sauce 2 egg yolks 2 cup powdered sugar ' teaspoon mint flavoring 'a cup ot whipping cream, whipped Heat together egg yolks, sugar Hid mint flavoring. Fold in whip ped cream. Chill. Stir before us ing. Wld: 2 cups. HOl.OC.NA TimtlTS Cut bnlngna into cubes and kewer; broil, basting with a bar becue sauce. Complete CHINESE DINNBt Just Heat one irve .in m'tnutiit THE CAPITAL JOURNAL' A Jelly Cookie for Coffee Time They may look a bit fussy, but they are easy to make, these jelly fingers. Baked ahead they are fine to have on hand to serve for "drop in" coffee and tea. y p. Santa's Jelly Fingers Makes 31? dozen cookies. 1 cup butter or margarine, soft 4 cup brown sugar 1 egg yolk 2 cups sifted enriched flour teaspoon salt 1 cup rolled oats 'quick or old fashioned, uncooked' Decoration: 1 egg white, slightly beaten 1 cup finely chopped nutmeats Currant or raspbelly jelly Beat butter until creamy; add sugar gradually, beating well, Add egg yolk. Sift flour with salt; add to butter mixture. Blend in oats, Chill dough. Shape dough into ovals, about uhite- ih,n rli ehT . i " ' almost timc lo borate, 15 minutes and drain thoroushlv. nieaN pLee I LtlZ Tj ,ruil cakos 'ou msie hileUdd the fruits to the honev syrup sheets' Press ide .tn Sback- and hcre arc the fancy a.d simmer until nicely slazed minuTof Z" F-Vi?sledmand a' s eda S.U" r , minutes. Remove from oven foririnc; i j M M c IC.J a:l moment to .press indentation inn t again with finger. Return to oven for about 5 additional minutes. Cool : slightly; fill indentation with jelly, I - Homemade Mix For Biscuits Looking ahead toward the holi days? Do plan to Include fluffy biscuits with honey or butter for part me nonaay menus. No, it isn't too much work. vspt'uaiiy 11 you re laminar with the ever ready and quick home made biscuit mix. Quick breads make a meal. This mix is easy whether you use it for plain biscuits, shorlbreads, dumplings or coffee cake. Homemade Itiscult Mix 8 cups sifted enriched flour V cup baking powder 4 teaspoons salt 1 cup lard for soft wheat flour cherry for berries. Make one large or Pi cups lard for hard wheat wreath or small over-lapping "nur wreaths on cake. Finish off with Sift together flour, baking powder a bright red ribbon bow. and salt. Cut in lard until mixture ' Poinsettia or Christmas tree on has a fine even crurr - glazed surface: Outline flower or closely and store in the refrigerator tree with halves of candied cherry until reauy i.i u.,i. .n. ... A.u.e or green citron peel strips, first will keep at least a month in the I dipping fruit in sugar to make it refrigerator. Yield: 10 cups bis-1 sparkle. Use small yellow gum cuits mix. I drops criss-cross cut on top for To make biscuits, add 'i cup center of flower or for tree orna milk to 2 cups of Biscuit Mix. Turn merits. Place small birthdav can- onto a lightly floured surface andniw nn it. kllC.nl gently for U, minute. Pat or roll inch thick and cut With a medium-sized biscuit cutter, peu in nour. isnKo in a hot ovenjplishcd using blanched almond (Wi dog. F.I 12 to 15 minutes. halves for the petals: bits of ield: 10 to 12 biscuits. chopped orange rind for center; - citron for stems and leaves. Good Lima Dish T'X'dricd apricots. Cooked large dry limas dressed j prunes and fresh dates make at wilh a sweet sour sauce makes l tractive decorations for fruit cakes. extra good eating with roast pork or lamb. The sauce you usually make for Harvard beels would be an excellent one to use. BEST FOODS Mayonnaise PILISBURY Cake Mixes HEINZ Tomato Soup COTTAGE Pumpkin Ku, NESTLES Chocolate C & H Sugar 10 ib!. Kraft Velveeta Ritz Crackers . JfUO CAIUOAD JELL O . JELLOPudding329c Imidt SpcM MortW 2! Occident FLOUR 1 ?2'' ...i An inviting array for Christmas coffee or tea is this plate of confections. Time at Hand Decorating the Fruit Cake . ... ' ",l view that will make for perfection. cut a piece of waxed paper the tern or design on the paper ready to transfer to freshly glazed or frosted cake. .Sparkling Glaze Stir together 1 cup beet or cane sugar, V. teaspoon each cream of tartar and salt, 2 teaspoons lemon juice and b cup water. Cook to a ! hard-crack stage. This is reached when h teaspoon syrup dropped into cold water separates into hard I brittle threads or when vonr ranriv thermometer reads 300 degrees, and it takes about 8 minutes. Re move from heat and brush on top of cake with brush. Arrange design on glaze while it is still warm. Let set until firm. Holly Wreath to go on glazed surface of your fruit cake: Cut small holly leaves from thin slices of green citron. Arrange in a circle to form wreath: use bits of candied A Hnisv Heii.n nf cilhnr n tin. ele larue riaisv or a nnmhnr nf dip-Umall daisies is easily accom Combine equal parts of honey, sugar and water and cook a few minutes to form nice syrup. In the meantime cook the dried fruits Popular Flavors Limit Morsels Large Box , Quart 63 3 for 09 . . can 9 2 for 29 12-01- Pkn. yy 2 -lb. qn Box B 3 t;j ClftMiTni sA FILTER KINGS $ 1.95 Carton STEAK FORK ax. JO fc. WO b. Soch 25 lb. lag to Plan on i tfliciu FT I III .JIJI For a pretty holiday salad, make : H ,' ine in the usual way but use H cup white table wine for part of the liquid. When partially jelled, stir in a diced avocado, 4 cup chopped walnuts and some well drained canned grapefruit sections. FLAVORFUL LETTUCE Romaine lettuce is sometimes called Cos. By any name, it's a green that has crisp attractive green leaves with more flavor than the ubiquitous iceberg lettuce, - 10 lbs. and up fl ML. ill. I Armour's Star Canned HAMS Swtet Rather BACON Freth lean Ground CALIFORNIA GOLDEN RIPE IE! V For r 99 WW Salem, Oregon, Thursday, December 13, 1956 Old Time Sugar Cooky Favorite There have been cooky jar fav- orites for many years: ausu OTokies just seem to attract new I r nk nnnoralinn as Well C" " made in the 1 ds i cm i in no , These cookies stay as fresh and crisp as the day you made them. See for yourself and let your family be the proving ground. !. Sugar Cookies I 3 cups sifted enriched flour ! 2 teaspoons cream of tartar 1 teaspoon soda ',3 teaspoon salt 1 cup lard 2 eggs 1 cup sugar 1 teaspoon vanilla Sift flour, cream of tartar, soda and salt into mixing bowl. Cut in l.-,rH until mixture is a very fine crumb. Beat eggs with sugar and j vanilla. Add to flour mixture. Mix well. Shape into balls about the size of a walnut. Place balls on a cooky sheet 2 inches apart. Flat ten each with bottom of a small glass tumbler covered with a dampened cloth. Bake in a mod erate oven 1375 degrees F.) about n to 10 minutes or until lightly browned. Yield: 6 dozen cookies. For Buffet Table A bowl of cole slaw garnished with orange spiced prunes makes a eolorfu salad for a bullet table. Cover a pound of prunes with water, add stick cinnamon and whole cloves and cook until al most tender. Add 1 sliced orange and 'j cup sugar and simmer a few minutes more. Let flavors blend overnight. Buy Your Christmas Turkeys Now At Terrific Savings! Swift's Prem. Butterball TURKEYS ,49 3 Ibt. 39 Sliced . f3J9' Bee I GOT THE IDEA FROM A THENEW ARDEN Celery;; .12' Bananas 2 29' CELLO-PAK Carrots 2J9' Gifts You Bok Snowdrift 3.: 89c FOOD MARKET 120 Lancaster Drive Prices Effective Fri. - Sat. - Sun. For Broiled Fish Add a little finely grated onion to a quarter cup of mayonnaise or mayonnaise-type salad dress, ins. then beat a leftover egg white stiff and fold into the mayonnaise. Spread the topping over four serv. ings of broiled fish and return, to the broiler for a minute or two M.r nn. nnnnnh 1. I --- r. ..,.u brown the mayonnaise mixture. . SPINACH FLAVOR rvpaminfl ronknH ninarh' AAA . Creaming cooked spinach? little grated onion to pep up the flavor. U oiff) liarowfi'Sugar adds rich (lover 1 Chrfctmas cookies, fruit takes orjd buddings. U and I Supitfine OeMert cre ates fine-tttufOf ed, delicious pastries oncf 15-an iMxcelled quick - dissalyt jg iffverao sweetener, k V t"i. 4 m Hi'"'! I j U and I rjowdereSugar perfect for holiday froWngs, candies and desrt HH if I sugar U and I Cubeletsare idskf for holiday entertaiijg. Serng them gives o parhr otmospherst ffo ony occasion, jp For everyday or holidays alwayO'uy uMsucycfr Oo o
