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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Dec. 8, 1955)
o TWO MZDFORD (OREGOJf) MA.IL TRIBUTE Thursday, December 8, 1955 PREPARE FOR CHRISTMAS Light the oven and prepare for Christmas. Time to start baking spicy cookies for family guests and holiday giving. Recipes for festive fragrant cookies from manyl.ands are included in today's food columns. Make your baking a "family affair." Feeding the Family By ZOLA VINCENP rood Editor Traditional Old-World Christmas Cookie Recipes t Pnnkip repines. with em Dhasis on sDiced ones, have been adapted from many lands for modern American use. iar easier to make than the origi nals,(t)iey still retain their tradi tional spicy goodness. O There is fragrant fun for everyone concerned when you make your holiday cookie baking a real family custom. Let. or even coax, father into shelling and chopping nuts, or whatever. Allow the children to give vent to their creative O imaginations by way of decorat ing the results of your com bined efforts. Pfeffernuesse Festive German Spice Cookie From Germany comes this de lightful cookie, often called "pepper nut," because of its combination of spices with, odd ly enough, ground black pep per. These keep well. 3 cups all-purpose flour A teaspoon soda A teaspoon salt g teaspoon double-acting bak ing powder A teaspoon macs A teaspoon ground allspice 9A teaspoon cardamom V4 teaspoon ground black pep per V6 teaspoon ground anise seed 1 cup strained honey 8 tablespoons shortening 1 egg Sift flour, soda and spiceg to gether. Heat honey until thor oughly hot, but do not boil. Add shortening. Cool, then beat in egg and gently stir in dry in gredients. Do not over mix. Let dough stand 10 minutes to stiffen enough to handle easily. Shape into one-inch balls. Place on lightly greased cookie sheets and bake 13 to 15 minutes in moderate oven (350 degrees). Cool and frost with Pfeffer uesse frosting made as follows: Pfeffernuesse Frosting: This recipe will make sufficient frost ing for five dozen Pfeffernuesse. Combine one unbeaten egg white with two teaspoons strained honey and one-fourth teaspoon ground anise seed. Gradually beat in lVz cups confectioners' sugar, using an electric or rotary beater. Beat well. ' Place 12 to 14 cookies in separate bowl. Add two tablespoons frosting and stir till frosted on all sides. Lift out with a fork onto a wire rack for frosting to harden. Repeat until all cookies are frosted. Dundee Tea Bars Of Scotch Origin This good Scottish fruit bar is a "good keeper" and traveller when packed carefully in tight ly closed jar, tin or box. IVi cups sifted all purpose flour 1 teaspoon double-acting baking powder Va teaspoon salt Vz teaspoon ground nutmeg Vz cup shortening Vz cup sugar 2 eggs Va. cup glaced cherries, chopped Va. cup candied pineapple, chopped Va, cup raisins, chopped V4 cup citron, chopped Sift flour, bakmg powder, salt and nutmeg together and set aside for later use. Cream short ening and sugar together. Beat in eggs, then stir in flour mix ture. Add fruits and mix well. Line a 9x9x2 inch pan with waxede paper and grease lightly. Pour" batter and spread or pat uniformly over bottom of pan. Bake in slow oven (325 de grees) 25 to 30 minutes or until lightly browned. Turn out onto wire rack. Brush with lemon glaze made as follows and allow to cool. Cut into 24 bars. Lemon Glaze: Mix one-fourth cup sifted confectioners' sugar with one teaspoon water and one-half teaspoon fresh lemon juice until smooth. Brush thin ly over warm cakes or cookies. Spiced Oatmeal Rocks: Here is another goodie from Scotland. Sift three cups sifted all-purpose flour with one teaspoon salt, one teaspoon ground cinnamon and one teaspoon ground ginger. Add two cups brown sugar and one cup quick-cooking oatmeal. Mix thoroughly, then stir in one cup melted shortening, two tablespoons buttermilk or sour milk and four eggs. When well blended, add two cups raisins and one cup chopped nuts. Mix well. Drop from teaspoon onto greased cookie sheets. Bake in moderate oven (375 degrees) 15 to 17 minutes. Store in tightly closed container. Makes six dozen cookies. Rolled Christmas Cookies Perfect for Holiday Cut-Outs This recipe came to us orig inally from our European cous ins. It is just right for doing cut outs of your favorite holiday motif. Children will love to help decorate. Use glaced fruits, col ored sugar, decorettes, frosting or whatever else you and they like. 2V cups sifted all-purpose flour Vz teaspoon salt teaspoon soda lVz teaspoons ground ginger 1 teaspoon ground allspice 23 cup butter or margarine Vt cup mild, light molasses 23 cup sugar Sift flour, salt, soda, ginger and allspice together for later use. Melt butter in saucepan large enough for mixing cookies. Stir in molasses and sugar. Add flour mixture and mix well. Chill until dough is stiff enough to handle, usually about an hour. Roll to one-eighth inch thickness on a lightly floured board. Shape as desired with cookie cutters or sharp knife using your own cardboard sten cils as guides. Bake on un greased cookie sheets in hot oven,' (400 degrees) five to seven minutes. Remove from cookie sheet at once. Cool then dec orate. Give Groceries and Please the Family First, and right away, if you haven't already done so, give consideration to sending one or more CARE packages to those in other countries who are less for tunate than your family at this holiday season. These special holiday packages are carefully planned to offer a maximum of food at minimum cost. Local CARE folks will welcome your "order," expedite it and insure a merrier Christmas for others as a result of your generosity. Now, while you're making your holiday lists, give a thought to the fiscinating array of good things to eat that make fine "from our family to your family with love" presents. Plain or f ancy, e very-day fare or gourmet items, the choice is wide. A few suggestions are: A box or basket of rosy red or golden colored apples; a luscious holiday assort ment of pears or other fresh fruits; home made or a distinc tive commercial pack of jams and jellies or of pickles and relishes. Cheese assortments will delight the ' gourmet on your list as will canned fish and shell fish specialties. How about a col lection of spices and herbs for your favorite cook. Then there are fruit cakes, breads, cookies, puddings and candy, all of which have been holiday gift FSOM WHERE I SIT- MOTHMf DOES T Avoid tmitallora served from to pi or cup- madiinei. Seven-Up it sold in bottles only. o A 1. o J?Sm. I UE SEVEN-UP! iuSHa Who should know better than grandma? She watches the toddlers, and the pig-tail crowd, the high-schoolers, and their moms and dads, too, enjoy this sparkling thirst-quencher with the c-o-o-1, cleari taste. " But, Grarttlma how about you and 7-Up? "I've been enjoying 7-Up for years, and I know I can keep right on having it. Nothing does it Eke 7-Up!' . Copyright 195S by.-Tha Sgvcp-Up Compear THE 7 UPoBOTTLING CO., MEDFORD, OREGON successes for a long, long time. Or maybe candied or dried fruits would be just right. Party-Minded Tuna Souffle Sandwich "En Casserole" If you are planning a lunch eon party during this busy sea son, we think you will-be most enthusiastic about this truly dif ferent tuna dish because of it's party looks and economical be haviour. A fruit salad is good with this. 8 slices white bread 1 cup flaked tuna (7-ounce can) Va. cup chopped celery V cup chopped green pepper Vz cup shredded cheddar cheese Vz cups milk 3 eggs beaten 1 teaspoon salt 18 teaspoon paprika Trim crusts from bread (or not, as you wish) and place four slices in greased eight-inch square baking dish. Combine tuna, celery and green pepper and spread over slices of bread. Sprinkle cheese over all. Top with remaining four slices of bread. Combine milk, eggs and salt, mixing well. Pour over bread. Sprinkle with paprika (and additional cheese, perhaps) and bake in slow over (325 de grees) for 40 minutes. Makes four servings. Holiday Onions Are Spiced and Creamed Many people find creamed onions a perfect compliment to Superior Strain of Lumber Trees Eyed Salem (U.R) Research forest ers of the Oregon State Forestry Department looked over 7,000,- holiday poultry and other meats. Here is a new and quite differ ent way of doing them. Inex pensive, delicious. 3 to 4 dozen small white onions 18 pound butter (V4 cup) 1 teaspoon sugar Va. cup water Whole cloves Salt and pepper 1 tablespoon butter 1 teaspoon flour 1 cup thin cream . Peel onions and parboil until almost tender in salted, boiling water. Drain in .colander then let cold water run over them for a second. Melt butter in fry ing pan, add onions and sprinkle with sugar. Brown slowly, shak ing pan frequently for even browning. When brown, place in shallow baking dish, sticking a whole clove in every third onion. Sprinkle with salt and pepper. Add water to frying pan and heat until you have a brown, syrupy liquid; pour over onions. Make a thin cream sauce cf the one tablespoon butter, one tea spoon flour and thin cream. Pour over onions; place dish in 350 degree oven' and bake about 20 minutes. Makes six to eight servings. 000 douglas fir seedlings in the selection of 300 two-year-olds of superior height which may pro vide the nucleus for a superior strain of lumber trees, according to the Forestry Department. Research Foresters Dale Bever and Jack Gartz said more than a month was required to choose the 300 choice seedlings from the year's supply of small doug las firs at the Oregon forest nursery. For the next five years the 300 selected seedlings will be compared with the growth of regular seedlings in experi mental plantations. If they out strip these in continued growth, foresters feel they may have hit upon something of value. Reformatory Escapee Tells of Two Killings El Centro, Calif. (U.R) Paul Krube, 17-year-old reformatory escapee and Air Force deserter, admitted killing two Mexican farm workers to get food, Im perial county Sheriff Herbert Hughes said yesterday. The youth 'who fled a Green Bay, Wis., reformatory after go ing AWOL from Parks Air Force base near Oakland, was captured last night and booked on suspic ion of murder. Surplus Grain for Overseas Relief Backed Washington (U.R) Chair man Harold D. Cooley (D-N.C.) of the House Agriculture Com mittee yesterday threw powerful congressional support behind an appeal by church leaders for re lease of surplus grain for over seas relief. Cooley told a reporter that Secretary of Agriculture Ezra T. Benson would be complying with the clear mandate of Congress if he granted the church leaders' request to share some of the gov ernment's huge hoard of wheat, corn and rice with hungry peo ples abroad. Brooks-Scanlon Man Heads Forest Industries Portland (U.R) Al J. Glas sow, of Brooks-Scanlon Lumber company, Bend, has been elected president of the Associated For est Industries of Oregon at the group's annual meet here. Glassow was a former presi dent of the National Lumber Manufacturers association. Other new officers elected were Nils Hult, Junction City, first vice-president, and Frank R. Gilchrist, Gilchrist, second vice-president. Use Mail Tribune Want Ada Dead line for Sunday Classified Is at noon Saturday Use Tribune Want Ads IN FOOD VALUES fc ENRICHED! I miL-lETS Medkwn Egg Noodle Homestyle Egg Noodles Kurle-Q Chinese Egg Noodle Fino Egg Noodles f Mode exclusively frow fresh egg pi M yolks which give Shea e goMee g yellow color ond finer flavor. 1H0 mm m M 3 LUMAN'S c LUMAN'S I k III I J J -NCs WW rA F! ri J J 1 w 1 r i r 1 r - j ' LOIN IP 3 lb. Cooked Ready to Eat Iowa Corn Fed AST Id JFosDnDoiniedl IFraimks Scott ib. 33 c ib. 3 9C v3ib.$100 SAVE-WITH LUMAN'S MEAT PLAN Monds mm CO) . 2A o Short Ribs 0 Roast Boneless Stew 0 Steaks o Ground Beef Nestles orsels 6oz. Pkg. 2 Pkgs. Lumber Jack Syrup Nescafe e ik 2-ounce Can Jar MM h.mlllHMBBMiHW Apricots Lg. VA Can 4 CANS ssloo Tang Salad Dressing Quart Jar LJVJLJLJ Store Hours 8 a.m. lo 7 p.m. Saturday 8 a.m. to 8 p.m. Sunday 9 a.m. to 7 p.m. u FLORIDA Tangerines d0Z 1 1 1 mum &) Independently Owned . . . Independently Operated 4th & Front
