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About Forest Grove press. (Forest Grove, Or.) 1909-1914 | View Entire Issue (Dec. 12, 1912)
FOREST GROVE PRESS, FOREST GROVE, OREGON, TH URSD AY, DECEMBER 12. 1912. FANCY DISHES. ****¥¥¥*********¥***** Molded Rico or Gelatin May Ba Hand- comaly Dacoratad, : The Dutch Patrol T h e side dishes for the Ch ristm as bnnquet should be made as attractive as |iossijie. Fruit und nuts may be served iu gelatin. Chicken salad may 4>o to the tuble in a rice mold or sweets may be used in the sam e form. T h e mold chosen for the rice should be one o f those w ith a hollow center, in w hich the salad or dessert m ay be placed. Parsley or bits o f holly can be laid along the outside o f the dish, and, in the case o f gelatin desserts, they v may be adorned w ith candied or mar aschino cherries. * { By IDMIND ClARENCf S it DM AN $ * -k* * * ★ W ★ * * * * * * * * * ,» * * * H E N C h r i s t m a s e v e Is en ded. Just at th e noon o f n ig h t. H i r e t h in g s a r e se e n b y m o r t a l een T h a t h a v e t h e se c o n d sig ht. In St M a r k ' s c h u r c h y a r d then T h e y see th e s h a p e a r i s e O f h im w h o ruled N le u w A m s t e r d a m A n d here In s l u m b e r lies H is f a c e b e n e a t h t h e c lo s e b la c k c a p H a s a m a r t ia l look and grim . On e i t h e r sid e his l o c k s fa ll w id e T o t h e b ro ad c o l l a r ' s rim. H is s l e e v e s a re s l a s h e d ; t h e v e l v e t c o a t Is f a s h io n e d H o lla n d e s e A b o v e his fu s t ia n bre e che s, t r im m e d W i t h s c a r f k n o t s a t th e knees. A delicious fru it cream is thus made: T a k e two tablespoonfuls o f granulated gelatin in a pan and cover it w ith a cupful o f cold milk. Soak for an hour and then place it o ver a saucepan o f boiling w a t e r that it may dissolve slowly. H is le g o f flesh Is hosed In s ' l k ; H is w ood en leg Is bound. A s well befits a c o n q u e r o r's . W it h s ilv e r b a n d s aro und . He r e a d s t h e lines t h a t m a r k H is t a b le t on th e w all. W h e r e b oldly “ P e t r u s S t u y v e s a n t " S t a n d s ou t b e yo n d th em all. \\ hip half a pint o f thick cream, sweeten It to taste and flavor w ith a teaspoonful o f vanilla and a cupful ot* chopped dates. Strain the gelatin s lo w ly through muslin into the cream (which must be evenly stirred mean while), place in a w e t mold and when set turn out and ga rnish w ith split O M E M A D E ca ndles a re s o whole- some that w h en e v e r possible it is a d vis a b le to m a n u fa ctu r e the y o un gster's sweetm eats y o u rs e lf; then you know e x a c t ly w h a t arc the Ingredients, and there Is no d a n g er o f tlieir little stom ach s being endangered by too rich confections. T h e se recipes will afford u w ide range o f choice for tlie mother w ho desires sim ple candies for the little ones’ Ch rlstnm s stocking s or to fill the bon bon boxes that make such cha rm ing souvenirs for the C h ristm as party. T h e Illustration s ho w s one o f these bonbon boxes, w h ich is made to repre- sc j a sno w ball with a doll seated on top Both box and doll are Incased In cotton, w hich Is meant to re present snow. A tiny branch o f pine Is g r a s p ed In the doll's hand Miniature S a n ta Clauses a rra y ed In w hite make fav o rite de co rations for boxes, which may lie shaped like houses or sleighs and co v ered w ith crap e paper. H I T H O U T Its plum pudding C h r i s t m a s would not seem C h r is t m a s iu mnuy house holds. T ra dition lias much to do w ith the p ar tia lity to a p uddin g o f this sort for Ch ristm as, und, w h e t h e r It is handed in by a n ea t m aid in ca p and apron, by a sta te ly butle r In live ry or by the unpretentious h o u s e w ife herself. It should not a p p e a r on the table until it is time to s e r v e i t P la c e the p u d d in g on a generous plat ter, decorate it w ith bits o f holly and dress w ith a good sauce, w h ich should be in a s ep a ra te dish. A s the p uddin g im p roves w ith age, it m ay, like f r u it cake, be prepared iu a dva nce. T o keep it fre sh until C h ristm as w r a p in oiled p ap er and keep in a tin w h ich has a tig h t fitting lid. T h e n the puddin g need only be w a r m ed up w h e n sent to the table. W How to Make the Pudding. I f you in tend to m a ke a boiled pud d in g see t h a t all molds and basins re quired are p e r fe c t l y d r y before gr e a s ing them and then use good bu tter for the purpose. T a k e ca re th a t the molds are tilled to the top w ith the m ixture and that It is pressed well do w n. H a v e clean pudding cloths. Dip them in boiling w a t e r and flour them before t y i n g o ve r and a llo w for swelling. I.et the w a t e r lie bubbling violently before p uttin g the molds in i t See th a t tlie w a t e r co ve rs them. A s it e v a p o r a t e s in boiling add more boiling w a t e r so as not to check the cooking, w hich m ust go on stea dily all tlie time. Plu m p uddings properly made and boiled will keep a t least a y e a r if hu ng in a cool, dry place. When Baking the Pudding. Delicious Sweets. D FSSE ItT A N D S A L A D IN M O LD S. j gla ce cherries. Garnish w ith sprigs of holly or pine. A handsome fru it mold m a y be ! made as follows: Prep are gelatin in the usual way. i When slightly cooled pour It o ver Mai j aga grapes and halves o f E nglish wal- | nuts in the bottom o f a china or crys- j tal bowl. T h e grap es should be halved and the seeds removed, and If the gelatin is not a tart fluvor o ran ge or lemon Juice j should be added. Stir slightly to distribute the fruit, stand in a cold place to chill thorough ly and serve w ith sweetened whipped cream. G arnish w ith sprigs o f holly. -V6 I w W C . 1 «— . TH EN INTO R A N K S TH EY F A L L . “ 'TIs w e l l ! ” he » a y s a n d s t e r n l y sm ile s. “ T h e y hold ou r m e m o r y dea r. N o r r u st nor m oss h a t h cr e pt a c r o s s . ‘T w i l l la s t th is m a n y a year.'* T h e n d o w n th e pa th he s t rid e s An d t h r o u g h t h e Iron g a t e W h e r e t h e s a g e nine men. Ills cou n cil ors . Their govern or await. T h e Real Christmas Gift Rev. D. T. Thomas We are approaching the great Cure circumstances in our lives, Christmas festival, and the ques 1 things happening in the world CHRISTMAS NUTS. tion o f how to make :t count for around us which appear con Served In Various Form* In Dainty the holiest sentiments confronts trary to love, but ever and al Souvenir Boxes. w a y s there remains the fact of We Americans God's g ift to us, and upon that Nuts or nut dainties are generally every citizen. part o f the C h ris tm a s feast. Sugared have carried the custom o f swap- we can rest. “ This is the morn or salted almonds m ay be served in | pin# gifts so far that it has be ing star shining unclouded in souvenir boxes like those illustrated here. T h e se are made o f cotton to rep come an evil to be abated. The every dark night of trouble.” resent snowballs, the eyes, nose und Christmas tree, too, has become The light and joy of Christ | mouth being painted on with w ater They I colors. T h e tin cup and funnel make a real burden in many homes. mas are for the nations. quaint covers for the larger boxes The real motive power o f the do not belong to any limited and F an cy lids shaped out o f pasteboard j whole Christmas story is sum- chosen company. It belongs to may be co vere d with crap e paper. When mixed nuts are served have I med up in John 3:16— “ God so us to see that those who have them cracked before they are taken loved that He gave.” Search never seen the light or experi to the table See that there is a small earth and sky, land and sea, enced the joy shall have their portion o f salt at each cover. Nuts even heaven itself, and you find opportunity. And best of all to with salt are valuable us an. aid to di gestion. no greater proof of God’s love carry this Christmas spirit thru i f you prefer to make yo ur own salt j ed alm onds put an ounce or t w o of than the g ift He gave us. There all the year. If you p re fe r to bake the pudding tak e one and a h a lf cu p fu ls o f beef suet free from skin and chopped fine, one and a h a l f cu p fu ls o f raisins stoned, one and a h a lf c u p fu ls o f cur rants which h a v e been w ash e d and picked over, one c u p fu l o f brow n s u g ar, t w o c u p fu ls o f flour, one teaspoon ful o f ba kin g p owder, four eggs, one cupful o f milk, h a lf a cup ful o f citron ••ut in ve ry sm all pieces, a pinch of suit. h a lf a g rate d n utm eg und one g la s s fu l o f orange juice. P u t all these ingre dients In n deep bowl, a d d in g the e g g s Just ns they drop from the shell, flour and bakin g p o w d e r sifted to ge th er and. lastly, the o ran ge juice. Mix into a b a tte r w hich should be v e ry short. P o u r into c a k e tins w hich have been liberally buttered and bake In a s te a d y , even oven for t w o hours. ( almonds in a bowl, pour boiling w ater S e rv e w ith a lemon or vanilla sauce. over them, co ve r and let them stand for five or six minutes. B y pressing Snglish Plum Pudding. F o r n rich old fashioned plum pud ding t a k e eight eggs, one pound of best blitter, one pound o f flour, one pound o f curra n ts, one pound o f seeded raisins, one pound o f sliced citron, one pint o f milk, a small loaf o f bre ad, h a lf n teaspoouful o f ground mace, h a lf a teaspoonful o f cin nam on and a pinch o f salt. Hreuk the broad in small pieces and crum ble it in the milk, add the beaten eggs. (lie cream ed butter, then the fruit well floured. G rease a cloth, put n large plate in the middle o f it and heap the pudding on the plate. Then tie It up securely, but leave plenty o f room for the pudding to swell. Boll for three hours, a d d in g more w ater from tim e to tim e If net essnry. S e rv e with a s a u ce o f butter, cr ea m PANCT A LM O N D nOXES. ed w ith s u g a r and flavored w ith nut thorn betw een the finger and thum b meg and lemon Juice. When ready to serve stick almonds all o ver the pud the skimi will re a di’j come off. Dry In n clean cloth. ding. first blanch ing the almonds. Put a tai)les|»oonful or less o f olive M ake a little hole In the top o f the pudding and pour h a lf a pint o f brandy oil. Recording to the qu a u tity o f al monds. In another small bowl. P u t in over it and s erve blazing. the uluiiiuds and stir them round till A Cheap Pudding. nil a re coated w ith oil. Then roll them W h a t could lie more economical than I t salL I’ut them in the oven, which I ds pudding. Mix to geth er one and a shonld be moderately hot. and leave I ilf c u p fu ls o f flour, one cup ful o f them till a pale brown. T a k e them out, brown s u ga r, one c u p fu l o f grated suet, sh a ke off the superfluous salt, and one c u p fu l of seeded raisins, one cup when cold they are ready to serve. ful o f cleaned c u r ra n ts or chopped Sugared nuts are nice. Nearly all prunes, one cupful o f grated ca rrot, nuts except peanuts are p alatable iu one c u p fu l o f grated potato, one-quar this shape. H ickory nuts and butter ter o f a cup ful o f minced orange peel, nuts are e.«i>eoially good. nutmeg, cinnam on and clove to taste. H a v e the meats picked from the T o m a ke the sauce beat to geth er one shells. Boll gran ulated s u g a r w ith tnhles[>oonful o f corn starch, t w o table e n o u g h w a te r to dissolve It. stirrin g as spoonfuls o f butter and one-half cup little as possible. When it ra n be ful o f brow n sugar. Set on the stove draw n out in n thread stir In the nuts until heated, then turn in hot w ater, a and let them cook a very little, fo r if little at a time, and cook until the con- left too long on the stove the oils will sNten y required. A dd four table- be d r a w n from them Pour thinly on i|Hi.i».fuls o f gra|ie or apple jelly, w ith platters, and when cold they will be sp iie s or flavoring to taste, and serve found to separate easily. but G H e re s r e V a n d er D o n c k a n d V a n C o u r t- la ndt, A trip le t m ore o f V a n s , A n d H e n d r i c k K i p o f t h e h a u g h t y lip An d ('.overt I .o o c k e r m a n s , Ja n J a n s e n D a m a n d J a n se n , O f w h o m o u r a n n a l s te ll — All ris en th is n ig h t th e ir lord to g r e e t A t so u n d o f t h e C h r i s t m a s bell. N in e l u s t y f o r m s In Un se y c o a l s P u ff ed s l e e v e s a n d a m p l e hose! E a c h b u r g h e r s m o k e s a F l e m i s h pipe T o w a r m his a n c ie n t nose. T h e s m o k e w r e a t h s ri se li k e mist. T h e s m o k e r s all a r e mute, Yet all w it h pip es t h r i c e w a v i n g slo w b r a v e S t u y v e s a n t sa lu te. T h e n Into r a n k s t h e y fa ll A n d s t e p ou t t h r e e b y three. And ho o f th e w ood en le g a n d s t a f f In f r o n t w a l k s s o le m n ly . A lo n g t h e ir w o n t e d c o u r s e T h e p h a n t o m tro o p p a trol T o see h ow f a r e s N le u w A m s t e r d a m A n d w h a t th e y e a r s unroll. St re et a f t e r stre et a nd m ile on mile. F r o m r i v e r bound to bound. F r o m old St. M a r k ' s to W h i t e h a l l Po in t, T h e y fo o t t h e li m it s ro u n d ; F r o m M ald e n l.nne lo C o r l e a r ' s H o o k T h e D u t c h m e n 's p yp en g lo w . B u t n e v e r u word fr o m th e ir lips Is heard, A n d n on e t h e ir p a a sin g k no w . E r e the first s t r e a k o f d a w n St. M a r k ' s a g a i n t h e y near. An d by a v a u lt th e nin e m en h a l t T h e i r g o v e r n o r ' s v oic e to hear. “ M y n h e e r e n .'' he s a y s , " y e see E a c h y e a r o u r b o r d e r s spread . Ho. on e b y o n e the l a n d m a r k s g o n e . A n d m a r v e l s c o m e ln s t e a d l Plain Bonbons.—T a k e the w h ite o t one egg. beat till firm, add one egg, cupful o f w ater ; then weigh one pound of icing s u g a r and g rad u ally mix a lto gether. Add for flavoring vanilla or ground almonds. O ra ng e juice instead of w a te r may he used. T h e s w e e t s are colored pink with cochineal. W a l nuts or alm onds m ay be placed ou tbo top when the s w e e t s a re finished. Vanilla C a ra m e ls .—T a k e t w o cu p fu ls granulated sugar, one half cupful of cream, one-fourth cup ful o f molasses, three level tnblespoonfuls o f bu tter and one teaspoouful o f vanilla. Put the sugar, cr eam, molasses and butter into a saucepan o ver the tire. Stir until the s u g a r is dissolved, then cook w ith out stirrin g until n good ball can be formed. T he n the m ix tu re is dropped Into cold w ater. R e m o ve from the lire and stir until cream y. T u r n Into a buttered pan and w hen cool c u t Into squares. Nut Dainties. Nut TnITy.— T a k e t w o c u p fu ls o f s u g ar, a cupful o f molusscs and a tnble- spoonful o f butter. If the m olasses does not moisten It enough ndd n lit tle boiling w ater. Boil until it enn- dles In w a t e r w ithout stirring. W h en done pour on a buttered plate on w h ich tw o cu p fu ls o f nut m eats are spread. Nut B rittle.—'Take a cup ful o f g r a n ulated suga r, a cupful o f chopped nuts and a hit o f butter the size o f a w a l nut Melt the s u g a r and the butter nnd stir in the nuts. I’our Into a but tered pan. Cream Candies. Pepperm int C r e a m s .— T a k e n c u p fu l o f g r an u la ted sngnr, a q u a rt e r o f a c u p ful o f w a te r , tw o drops o f oil o f p ep permint, pour Into a s au cep an on tbo fire. Cook until crisp, w hen put in t cold w ater, pour on a h e a v y platter nnd heat until crea m y . Drop on oiled “ N o t e v e n n w in d m il l left paper, flatten nnd allo w to cool. W h e n N o r a g a r d e n plot w e k no w , firm melt a q u a rt e r o f n c a k e o f ch o c An d but a p a lin g m a r k s t h e spo t o late o ver hot w ater. S w e e te n s lig h t W h e r e e rst m y pe a r t r e e g r e w . Our w a l k s a r e w e a r i e r still. ly und dip the mints into th e m elted P e r c h a n c e a n d It w e re best. chocolate. If n thick cho co la te co a t So little o f w o r t h Is le ft on e a r th . ing Is desired the mints should be a l T o b r e a k no m o r e o u r r e s t ." lowed to harden n fte r the first dipping T h u s s p e a k s old P e t r u s d o u b t f u l l y nnd then lie dipped a second time. A n d s h a k e s his v a l i a n t head. Staple C r e a m s .—T a k e tlie w hites of W h e n on the r o o f s a so u n d o f hoofs , t w o e ggs and n q u a rte r o f a cupful of A r a t t lin g , p a l t e r i n g t re a d s w e e t crenm. Add to this enough T h e bells o f re in d ee r t in k l e — T h e D u t c h m e n p la in ly sp y melted mnple s u g a r to g i v e n good col St N ic h o la s , w h o d r i v e s his t e a m or nnd flavor. T h e n ndd enough con A c r o s s t h e r o o f top s nigh . fectioner's sugnr to mold easily. Boll Into a strip one-fourth o f an Inch thick ' B e s h r e w m e fo r a c r a v e n I" Cries Petru s **All g o e s w e ll ! 1 and cut Into rounds w ith a tiny cutter. Our p a t r o n s a in t still m a k e s hts rou nd , Use d ark, moist sngnr for these. Al sou n d o f th e C h r i s t m a s bell. C ocoanu t C r e a m s .— Pla ce tw o tnble- So lo ng n s s t a n c h S t N i c h o la s spoonfuls o f b u tte r In n saucepan, then S h a ll g u a r d t h e s e h o u se s tall I'here sh a l l c o m e no h a r m fr o m h o s t ile pour in h a lf a cup ful o f milk nnd half a rm . a cupful o f aiignr. Bring to n boll nnd N o e v il c h a n c e b e fa ll! cook t w e l v e minutes, being ca re ful to p revent its scorching. Push to the back T h e y o u n g e n s a nd t h e m e ls)e s o f the fire, ndd n third o f a cupful of S h a ll h a v e t h e ir h os en filled; Th e butch er and the baker shredded co co anut and half n teaspoon- A n d e v e r y h on es t g u il d fill o f vnnllln nnd heat until the m ix S h a ll m e r r ily t h r i v e a n d flourish. ture Is crenrny. I’our or drop by spoon Uood n ig h t , a n d be o f c h e e r ! W e m a y s a f e l y l a y us d o w n a g a i n f u ls on n buttered pan. T o s le e p a n o t h e r y e a r I” Mrs. L. M. Stream is recover The County Endeavor Union officers are contemplating a meet ing from a severe illness which ing with the Watts young people lasted several weeks. Sunday evening. Editor Meresse, of the Mc We would call the attention of Minnville News-Reporter, visit our readers to the numerous ed over Sunday with the home offerings of holiday goods made folk in this C i t y , Mr. Meresse, by the vatious advertisers. A formerly a news chaser in the careful reading of the announce Grove, is giving the Yamhill ments will snow many bargains county public a bright and in terestin g weekly newspaper. 'in all lines. O n c e m o r e th e pip es a r e w a v e d . S t o u t P e t r u s g i v e s t h e sign. T h e m i s t y s m o k e e n f o ld s t h e m ro und. H im a n d h is b u r g h e r s nine. All w h en t h e cl ou d h a s lifte d H a v e v a n i s h e d q u ite a w a y . And t h e c r o w i n g c o c k a n d t h e s t e e p le clock P r o c l a i m 'tla C h r i s t m a s d a y . A Country Namsd For Christmas. South A fr ica wus discovered by the Portuguese, who w ere sea rch in g for an o c e a n road to India. Ba rth o lo m ew I d a * w as the co m m a nd er o f the two little ships that formed the exped ition In I4KS E leven y ea rs later Da (Jama took nnother Portuguese fleet south He disco vered Natal oo C h r is t m a s day aud tl.ua u*m ed It In consequence. M. E. Dilley is recovering from his recent illness and is able to be out of doors. The l>est of fresh meat can be bad at the Dilley Market. Phone 692. 6-tf Dr. E. Brookbank has entered into a partnership with Dr. I). VV. Ward, of this city. The offices of Dr. Ward, on First Avenue north, will be remodeled and the rooms arranged for joint occupancy.