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