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CHRISTMAS TREATS Golden Butterscotch Squares and Almond Caramel
''Clusters are perfect for at-home refreshments and gift giving. Mate enough
Holiday sweets
Mew candies for snacks, gifts,
easily made in home kitchen
By lla Grant Hopper
Bulletin Staff Writer
Are you a candy maker?
Paring the busy holiday season,
it's a pleasant custom to keep
filled candy dishes at hand for
the family and guests. Home
made candy makes a charming
gift, too, done up In foil or
transparent plastic wrap and
topped with festive ribbon bows.
For n change from the per
ennial fudge and peanut brittle,
try hard butterscotch squares
and almond caramel clusters.
Although the clusters look some-
Aging improves
coconut squares
Cookies are In demand for
holiday entertaining. These
have good keeping qualities,
and should be stored in airtight
containers.
Coconut Honey Chews
2 cups sifted cake flour
V teaspoon salt
V4 teaspoon baking soda
1i cups sugar
Vi cup butter or margarine,
melted
4 cup honey
1 teaspoon ground nutmeg
4 large egg whiles, unbeaten
2 tablespoons milk
14 cups moist, shredded co
conut Preheat oven to moderate
(TO degrees). Sift together first
4 ingredients. Add melted but
ter or margarine, honey, nut
meg, egg whites and milk. Mix
well but do not overheat. Stir
in coconut.
Pour into two well greased,
waxed paper lined 8x8x2
ineh pans. Bake 35 minutes or
until top Is firm when pressed
lightly with the fingers. Turn
out onto wire racks. Remove
paper at once. Cool.
Cut each Into 24 squares.
Store In a tightly closed con
tainer. Make 2 to 3 days before
serving since the flavor of these
squares Improves with age.
(48 squares.)
STUFFED TOMATOES
A hearty leftover idea com
bines diced cooked meat with
diced celerly and cooked peas.
Moisten with mayonnaise. Chill
and serve in tomato cups.
I AtAtt t
all funa
liver 'n meat
chicken
fish
meaty mix
kidney 'n meat
f B.'T
5 1
thing like the famous fralines of
New Orleans, they're tender and
chewy rather than hard and
sugary.
Butterscotch Squares
1 cup light corn syrup
2 cups sugar
cup water
, V4 teaspoon salt
1 teaspoon vanilla
4 cup (lt sticks) butter
In a 2-quart saucepan com
bine syrup, sugar, water and
salt; cook over medium heat
to 310 degrees F. on candy
thermometer. (No stirring need-
All hot meals
on menu for
Bend schools
Appropriate for the approach
ing holidays, turkey pot pie is
one of the entrees for the
school lunch program in the
Bend Public Schools next week.
Complete menus follow for the
period, December 9 -13.
Monday: Barbecued wieners.
mashed potatoes, buttered corn,
yeast roll with butter, apple
sauce cake, milk.
Tuesday: Italian spag h e 1 1 1,
tossed salad, yeast roll with
butter, peanut butter cookie,
peaches, milk.
Wednesday: Chili bake, but
tered green beans, orange de
light salad, cornmcal yeast roll
with butter, apple cobbler, milk.
Thursday: Turkey pot pie,
molded sunshine salad, baking
powder biscuit with butter, gin
gerbread, milk.
Friday: Tuna- noodle casse
role, buttered spinach, celery
and carrot sticks, rolled wheat
roll with butter, cranberry cake,
milk.
M-Mma QQQrjvinfW rr's
Specials Good Monday, Tuesday
All
Varieties
Sour Dough
FRENCH BREAD
Banana
NUT LOAF
CASCADE
815 Wttll
to fill the candy
welcome "extra"
ed during cooking.) Remove
thermometer and continue cook
ing over low heat.
Add butter, a small amount
at a time, and stir vigorously
until thoroughly blended with
syrup. (Takes 4-5 minutes.) Add
vanilla. Pour into a 14xl0-inch
pan and spread if necessary.
Allow to stand a few minutes;
then mark into -inch squares
with knife. (Do not cut all the
way through candy.)
As candy cools it may be
necessary to retrace markings.
When nearly cool, remove from
pan onto waxed paper to cool
completely. Break into squares.
Store hi airtight container.
Makes one and three-quarters
pounds.
Almond Caramel Clusters
2 cups unblanched almonds .
1 cup sugar
W cup firmly packed light
brown sugar
' 'i cup milk
Ms cup light com svnip
Vi cup (1 stick) butter
'a teaspoon salt
1 teaspoon vanilla
Spread almonds in shallow
pan; toast for 20 minutes in
350-degree oven; set aside to
cool. In 2-quart saucepan com
bine sugar, brown sugar, milk,
com syrup, butter and salt.
Over medium heat bring to
boil, stirring constantly until
sugar dissolves and butter
melts.
Continue to cook over medium
heat, stirring occasionally, until
mixture reaches 248 degrees F.
on a candy thermometer. Re
move from heat: add vanilla
and almonds. Stir lightly until
mixture just starts to hold
shape.
Drop by tablespoon onto but
tered baking sheet. Cool at
room temperature. Wrap Indi
vidually and store in tightly
covered container. Makes ap
proximately 48.
Jk Wednesday At Retail Store
COOKIES
3i 99'
15-oz. one
Loaf 7
39c
Only
BAKERY
Ph. 382-4602
dishes, for family and guests, and to box or sack gaily for
presents. A candy bee generates Christmas spirit.
Try tangerine
ambrosia dish
Tangerines, available at t h e
holiday season, are delicious
eaten out-of-hand, or as a salad
or dessert ingredient. Try this
delicate ambrosia as the climax
to a festive dinner.
Tangerine Ambrosia
8 large tangerines
3 tablespoons fresh lemon
juice
V. cup granulated sugar
1 cup water
Vi teaspoon almond extract
Vi teaspoon pure vanilla ex
tract cup shredded coconut
Remove skins from tanger
ines, oeing sure to peel oil the
white clinging membrane. Sec
tion fruit and remove seeds.
Sprinkle fresh lemon juice over
sections and let stand for 30
minutes.
Combine next three ingredi
ents. Bring to a boil and boil 1
minute. Add tangerines. Chill.
Arrange in a serving dish with
alternate layers of shredded co
conut. (8 servings.)
Prices Effective Thursday,
Friday and Saturday.
H I pi
YOUNG TENDER PCRKERS
LOCKER PORK
Cut and
Wrapped
Country Style Pure Pork
SAUSAGE 3-1.00
Lean Tender Pork
SHOULDER ROAST 39c
Lean Tender Pork
SHOULDER STEAK -43c
Blade Cut
POT ROAST -45c
CITY
MARKET
933 Wall
0
Holiday cookies
delicately spiced
Spiced cookies add to the
sweet smell of Christmas. Jars
of them about the house, or
gaily wrapped as gifts for visi
tors, make the holidays more
delightful for all concerned.
1M cups sifted all-purpose
flour
14 teaspoon salt
Vi teaspoon ground cinnamon
teaspoon ground ginger
Va teaspoon nutmeg
Vi cup butter or margarine
Va cup sugar
1 large egg
Sift the first 5 ingredients to
gether and set aside. Stir but
ter or margarine until soft and
fluffy. Gradually blend in sug
ar. Beat in egg. Gradually stir
In dry ingredients. Mix well.
Press dough through a cooky
press onto an ungreased cookie
sheet, using any desired plate
to make assorted shapes. Dec
orate with colored sugar, glazed
cherries, citron or nuts.
Bake in a preheated hot oven
(400 degrees) 8 to 10 minutes
or until done. Cool on wire
racks and store in a tightly
closed jar or tin box. (3 dozen.)
M
o
Ph, 382-1031
o
EAT
14D T& Bol&tb,
Stuffing baked quickly atone
speeds turkey
To leave more time to enjoy
the family on Christmas morn
ing, truss the turkey the night
before and get it all ready to
Fruit medley
easy dessert
Always welcome at Christmas
time are baskets of beautiful
fruit zipper - skinned tanger
ines, colorful grapes, dessert
pears, grapefruit, oranges and
bright apples. The basket of
fruit makes a lovely center
piece. A recipe, like this one,
could be tucked in.
Fruit Medley
Vi cup fresh orange sections
cup fresh grapefruit sec
tions cup diced unpeeled ripe
pears
cup seeded Emperor
grapes
4 cup sliced bananas
1 cup fresh pineapple wedges
3 tablespoons sugar
Fresh mint leaves
(optional)
Fresh strawberry or mara
schino cherry
Combine all ingredients. Mix
lightly. Serve in sherbet glasses
as first course or as a dessert.
Garnish with fresh mint leaves
and a strawberry or a cherry,
if desired. (6 servings.)
Easy citrus salad
good with stews
Rainbow Fruit Salad is at
tractive for autumn meals, and
particularly time saving, be
cause two of the ingredients are
pantry shelf staples; the others
are pretty apt to be on hand
after marketing day. Serve the
salad with a zesty meat stew,
and home - made biscuits.
Rainbow Fruit Salad
1 can (1 lb.) grapefruit sec
tions 1 can (11 oz.) mandarin or
anges 2 red apples
1 avocado
Salad greens
French or fruit salad dressing
Drain grapefruit and oranges.
Halve apples; core and cut into
slices. Cut avocado lengthwise
into halves; remove seed and
skin. Slice lengthwise. Arrange
all fruits on salad greens. Pour
dressing over fruits. Makes 6
servings.
irst-rate builders
buy Brand Name materials,
Why do you buy Brand Names? Because you trust them. '
You know that they are consistently good, that they always
meet the high standards of quality you've set for yourself
and your family. You'll find Brand Name products wher
ever you go. No guesswork shopping. Like good friends,
they're always there.
The Brand Name manufacturer has built a reputation.
He must maintain it, so he keeps his standards high, and
strives constantly to make his product better. He's always
first with new products and ideas. He employs lots of
people. He helps balance the economy. You depend on
him. He depends on you.
Know your brands, and buy the brands you know. You'll
. find some of them on the pages of this newspaper.
LOOK FOR
A Brand Name
Brand Names FounrAt,, flR'h Avenue,
roasting time
slip Into the oven.
While it roasts on Christmas
day, make the stuffing and
spread it in a pan to be baked
separately after the turkey
comes out of the oven. The tur
key cooks anywhere from an
hour to two hours faster if
roasted unstuffed.
The stuffing cooks In 25 min
utes, during the time it takes
the turkey to firm up for carv
ing and the cook to make the
gravy and get set for the feast.
Pin-baked Stuffing
2 cups water
1 envelope chunk chicken
noodle soup mix
Vs cup margarine
1 cup finely chopped onion
1 teaspoon poultry seasoning
2 ',4 cups chopped celery
3 quarts stale bread crumbs
(about 30 slices crumbed)
Bring water to boil in a sauce
pan. Stir in soup mix. Reduce
heat; partially cover and boil
gently 6 minutes. Melt mar
garine in a skillet. Add onion
and poultry seasoning. Cook
over low heat, stirring frequent
ly until onion is tender.
Pour over bread crumbs in a
mixing bowl. Add celery and
soup; mix well. Place in two
greased 9x9x1- inch or
one 13 x 9"4 x 2 - inch pan.
Rake in 375 degrees
(moderate) oven until thorough
ly heated and lightly browned
on top, about 25 minutes. Spoon
into serving bowl. Makes 8 to
10 servings. (Double recipe, if
desired.)
NOTE: To prepare stale bread
crumbs: Spread day-old bread
slices on flat surface; cover
with waxed paper and let stand
overnight.
Cranberry relish
feast day treat
Cranberry relish is excellent
with the holiday bird. It can be
made the day ahead, and re
frigerated. Cranberry Relish
1 pound (4 cups) fresh cran
berries 2 unpeeled oranges, quartered
and seeded
2 cups finely chopped walnuts
1 cup sugar
Vi cup light corn syrup
Put cranberries and oranges
through food grinder, using me
dium blade. Stir in walnuts and
sugar, then corn syrup. Chill
several hours before serving.
Makes 4 cups relish.
to 9 maker's reputation
tBfeetae
orange flavored
TTnr n festive holiday brunch
or a thoughtful gift to a good
neighbor tor ner unnsimaa
breakfast, this tender, moisl
coffee cake with crunchy tor
ping is a happy choice. Fozea
orange juice concentrate, orown
sugar, cinnamon, raisins ano
walnuts, make it particularly
good.
Orange Coffee Cake
2 cups sifted all-purpose flout
34 teaspoons double-acting
baking powder
teaspoon salt
V cup shortening
cup sugar ,
2 eggs
. hi cup milk '
Vt cup frozen concentrated
orange juice
Vt cup chopped walnuts ! ;
'4 cup chopped raisins
4 cup firmly packed brown
sugar
1 teaspoon ground cinnamon
2 tablespoons butter, melted
2 tablespoons frozen concen
trated orange juice
1 tablespoon sugar
Sift flour with baking powder
and salt. Cream shortening;
gradually add V cup sugar,
and continue creaming unui
light and fluffy. Add eggs, ona
at a time, ..beating weu atier
each.
Arid flour, alternating with
milk and Vt cup concentrated
orange juice, a small amount
at a time, beating after each
addition until smooth. Stir in
walnuts and raisins.
Pour into a greased 9-inch
square pan! Mix brown sugar
and cinnamon and sprinkle over
top of batter. Bake in moderate
oven (375-degrees) 10 minutes.
Combine melted butter, 2 table
spoons concentrated o r a n g
juice, and 1 tablespoon sugar.
Spoon over "top" of coffee cake;
bake an additional 15 to 21
minutes.
LIVER GUIDE
In preparing liver, remembel
that veal, lamb and pork livei
is more tender than beef liver,
but all can be made tender ii
cooked properly. Veal and lamb
liver may be broiled or pan
fried. Sliced beef or pork hvei
is best when braised.
SELECTING VEAL
Many veal cuts are slmilal
to beef cuts, except that thej
are smaller. Veal is lighter in
color with very little fat ot
marbling. The cuts from the
loin, rib and shoulder are call
ed chops instead of steaks as
they are in beef.
CONFIDENCE
ululli o
BRAND.
NAMES
FOUNDATION. NC
ATI 8 FACTION ,
NejyYorkl6, N. Y.
Q
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