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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Dec. 13, 1956)
o o o o oo O cool. Pudding can be made any time now, cooled, then wrapped in aluminum foil until the day 1 of eating. It may be served cold ! surrounded by hard sauce press i ed through a pastry tube or hot I with a lemon sauce. For serving hot, reheat by ' s'eaming it in the mold for Thursday, December 13 1958 "ft1.. i . MEDF01D (OlEGCtf) HAIL TRIBUNE NE A- f 1 ; . ... OB. '.' ' 1J " 1 o o o o o o o o o O u o o o o O O O O o o I V O igDGE BECIPES Professional-looking and wonderful-tast- ln? -e today's short-cut fudge and other recipes to delight the 1 onrgr"'candy-rrijking.Kirls and boys. Fascinating shapes are O trimmpd 4n dozens of exciting new ways. feeding the Family By ZOLA Food CO Children of A?l Ages Fincfc3oy in Mating Cwdj O as gagy as fudge? Tliere's just nothing 0-asier tian making fiirfje, but tody's Judge is dif- q fjeit beiuse it h.v a new look, O It gets0 brimmed", vies with CMinstams tree and gift packages for imaginative decorations. O ?ere ar)nours f 'lin 'or 'he O ehimren and satisfaction, too. in Q filming out wovfcs of art that later U-il I rate pleasurable ex Sjg cljjiwtiftii from t oldsters. fromlueky recipients and from O callers who raid candy dishes. . 5 Qi i . . i i only two basic ingredients, re quire no tKermomer. Simply melt ovjjr hot (not coiling) water, two six ounce packages or one 12 ou:eO(jumbo) package (two cup; semi-swert chocolate mor-. gls. fmove fr.n heat. Stir in ua?il smooth and satiny two- tbirds cup sweetened condensed rniIk-)'"ot to ee cofused with evapoted milk) offe5 tablespoon watjr and one teaspoon vanilla. J)r not beat! Chill until0 firm enough to han'de. gafly Shaping. Once the e f'edl?? mixture is mader,anj chilled for a brief period, nyou nran cut it into .giuares, diamonds or triangles i foPdecoraOng; or you can mold It with vour hands ointo balls, logs, crescents, pattlr. trees, prones or either shapes, just as lf doing In oir picture. Candy Triyrfir.jng. SUck pieces of nut In jidge bays to make q porcupine or rgll bails n quick cocoa pvder. instant cocoa, tint Q ( coconut, (jhopped nuts, cand led fe'-iit, almond s',vfr. Dip (ids in melted sefti-syeet choc olate or tins! butter frosting, then infiney chopped nuts or tinted cconis and chill on wax 0 ed aper0 Derate plain or q fancy esign wih colorful store cSnriiesduch as "corn", tiny ard carOies or tigc gum drops. Crush 0 stick indies to powdered form. and spwnke over, pess.ig In gent'g How to TTt ugr. Place tmaO aount of granulated sugar In bowl. Dilute wfth liquid vegetableocolorine, ne drop at a time. Bign and mix thor oughly with f' Jk until sugar0 is evenly colceed and you have colfjr tone desired. How 5int Coconut. Half Ml nai g5s8 tfveih shredded riofronut. Dilute soluble vpelab!e coloring on ba's of one drp of filming towo tablespoons of w?r. prinke few drops n c$rinut. Shake untie coconut Jdevenl tited. Spread or? ab-oJ5'-iyit rner toweling to dry. Mocha ffut FU Co 0 0hj) candy achives flavor distiTiction0by the addiftorf of Insntocoffce st as it comes from the jar. Can be rolletf in colored sugar, colored coconut or cr.ely chopped nuts or an 3.nrtmenro for tot matter. KfeDYrw n"i.tics are excellent. rap iji, aluminum foil and st.-e n ticfj'- covcci container un til rrfjfly us?, o 0 Ccrnb ore cup dark brown Cougar, one-quarter Qip Svfiite Vnin syrup ancl oiSe-quartervap-orated milig boil tor two min c5'.f! stirring constantly. cRe raoe frn heat nd add one Daily's U-Drivt - . . 7 Medford Aerporf r -fits' VINCENT Editor teaspoon vanilla, one six ounce package semi-sweet chocolate morsels and one tablespoon dry instant coffee. Beat until smooth. Add 114 cups coarsely chopped nutmeats of your choice and mix thoroughly. Shape into two 12 uich rolls on waxed paper. Wrap in waxed paper and chill in refrigerator. When ready to use. cut In one-half inch slices using sharp kitchen knife. You'll get about I" I pounds. Coconut Patties In bowl set over hot water, melt one quarter cup butter or margarine; slowly stir in one quarter cup evaporated milk and one teaspoon vanilla. Blend In gradually, three cups (about onepoufid) powdered sugar. Add, about one half cup at a time. 114 cups bne pound) shredded coconut. Mix well until smooth and creamy. Using about one teasoonful for each, shape into patties. Put on waxed paper. .ChJIl in refrigerator. Before shilling, each patty ma be topped with strips of candied cherries, pineapple or orange peel, dried apricots, prunes or fresh dates. Gift Wrapping Suggestion: Pour t fresh layer of paraffin or wax over the original seal on jelly glass, set in fresh flower head, lemon slice, mint leaf, et cetere. Carefully spoon melted paraffin over all. Let set untill firm. Rich Plum Pudding Is Rare Delight A delicate combination of sugar and spice, fruits and nuts with enriched bread crumbs. Make any time: then reheat by 1'steaming in the mold as you did in the beginning, for about two hours. 114 cups currants 3 cups raisins 1 cup brown sugar 3 cups soft enriched bread crumbs 2 sups chopped suet 111 teaspoons nutmeg 1 teaspoon allspice j teaspoon cloves 3-ouijce can (13 cup) chopped citron 3-ounce can (13 cup) chopped candid pineapple Ji- cup chopped nuts 6 eggs, beaten until light -1 cup grape juice Put all ingredients into a very large bowl and mix until well blentiefl. Pack into two well greased pudding molds or two coffee cans leaving about one fourth inch space at top for ex pansion. Cover with hd, waxed taper or aluminum foil. If you usewaxed paper, use two layers and tie them on with string. Place molds on a rack in a large- kettle. Fill kettle with enough boiling water to come halfway up the sides of the molds. Cover and bring water to boil. Turn down heat but keep water boiling for from f'.ir to six hours; the longer the better. Add more boiling wter as'necessary to keep water at original halfway level. When done, remove mold from water and turn out on cake rack to Beck's fTfatKCKj "fieA breads are as close as your grocer 1 Basic Hard Sauce: Sift one cup confectioner's sugar. Beat until soft two to five tablepsoons but ter. Add the sugar gradually. Beat until well blended then add one-eighth teaspoon salt and one teaspoon or more of vanilla, coffee, rum, whisky, brandy, lemon or orange juice. Chill, The sauce may be spread in a dish to the thickness of three-quarter inch and when firm cut into small shapes. Fruit Cake Decorations It Is almost time to decorate those fruit cakes you made a while back, and here are the fancy touches we promised you. Fruit cakes may be either glazed or frosted and a special dec orative design placed on top. For a preview that will make for perfection, cut a piece of waxed paper the size of the rake, then arrange pattern or design on the paper ready to transfer to freshly glazed or frosted cake. Sparkling Glase. Stir together one cup beet or cane sugar, one-fourth teaspoon each cream of tarter and salt, two teaspoons lemon juice and one-half cup water. Cook to a hard-crack stage; this is reached when one half teaspoon syrup dropped into cold water separates into hard brittle threads or when your candy thermometer reads 300 degrees . . . takes about eight minutes. Remove 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 cherry for ber ries. Make one large wreath or mall over-lapping wreaths on cake. Finish off with a bright red ribbon bow. Poinsettia or Christmas Tree on glazed surface . . . Outline flower or tree with halves of candied cherry or green citron peel strips, first dipping fruit in sugar to make It sparkle. Use small yellow gumdrops criss cross cut on top for center of flower or for tree ornaments. Place small birthday candles on tree. A Daisy Design of either a single large daisy or a number of small daisies is easily accom plished using blanched almond halves for the petals; bits of chopped orange rind for center; citron for stems and leaves. Honey Glased Fruits. Honey glazed dried apricots, prunes and fresh dates make attractive decorations for fruit cakes. Com bine equal parts of honey, sugar and water and cook a few min utes to form nice syrup. In the meantime cook the dried fruit's 13 minutes and drain thoroughly. Add the fruits to the honey syrup and simmer until nicely glazed. Drain thoroughly on wire rack. The nickel mines in north On tario are said to be the richest in the world. 0 I L J i la u REAL EXCITING NEWS! Home Appliance Co. Your General Electric Dealer 113 East Main and PICK'S APPAREL 112 East Main Street -v 1 53 SUCCEEDING Herbert Hoover, Jr., Christian Her ter, retiring Massachusetts governor, is new undersec retary of State. (International) Construction Starts On Dance Studio Construction was started this week on a new $28,000 Colleen Hope dancing studio at 45 Haw thorne ave., Medford. It is being constructed by Harold Falter, Rogue River contractor. The one-floor structure will include both kindergarten and complete dancing facilities. There will be one large ball room, three practice studios and a large dressing room. The dancing studio is expected to be completed next May. It was designed by Harvey and Watkins, consulting engineers, Medford. Present address of the studio is 405 East Main St., Med ford. 4 Westerners I are sweet on I Spreckels new e Powdered Suqar If I I I 1 I I -cause it's 50 V. finer than ever before! Yep, 2 finer than any other i brand-for the smoothest, creamiest, yummiest frost- g ingsofalll 59 wm FOR- SEE FRIDAY'S MAIL TRIBUNE FOR 4 J r SUGAR 1 from Paulsen's Thrift Market CENTRAL POINT e . Be Sure and Register for Our Christmas Gift Offer! 1 La in.-' - - I i tm G-E Electric Fry Pan G-E Steam Iron RCA Record Player 3 Sheffield Stainless Steel Carving Sets. Tickets Freely Given to Anyone Over 18 Years of Age. Enter as Many Times at You Wish. No Purchase Necessary to Participate. Winners Will Be Notified. Swanson Chicken Beef Turkey Oyster Apple Cherry Peach Blueberry Strauss Choice FRESH MEATY pare iblets NO WASTE . B iMk I From Small, Choice Hogs W s P3) 1 ORDER YOUR TURKEY .N6W! POTATOIES ICraiiberfies 40 25 ibs-lbS I u H v Arizona White Q p f AA ,WS RIPE -24 SIZE f Avocados 1 1- peanuts jRUiUgaiUI U I' Fresh Roasted SNOW WHITE HEADS ( ' C " rilliQi CENTRAL POINT, OREGON Prices Good Fri. and Sat. Only! We Reserve the Right to. limit Quantities 7 Big - n To Be Awarded o Monday, December 24 First Prize Westinghouse 0 14" Portable TV a. " I r I Frozen Pies 1100 pkgsfor j . V PRICE REFUND OFFER On Beef or Turkey Pies. Get Details In the Store ALL Armour Star Fresh No Limit Pork Sausage Fresh and Lean Ground Suareribs PAULSEN'S . . . FT Prizes 1) FLAVORS Meats Beef o I" ' W I o u I o IULKq CANDIES Gum0Drogs Orangeo Slices SHarcI, Mix o o Creams Old" Fashioned (Chocolate Dropr o o oo (Ojc o O New Is th time fcr churehtf, ert)4I iationi, tc. to buy QfiH&ftis candy. RCA VtfTOR Slde-O-tvlaJic O. O "VICTROIA" 45 Record Player SIMe Record . . . T) "Mar Bir" . . . Record Plays! Black Modern Cabins 0 oQ REG. $lfc5C? Q lb nils Lots of Free . Parking o 2 Bigllftts AT THE REAR (5 THE TORE! O o o C6 o o o0 o CO o J
