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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Dec. 20, 1956)
o o o o O ZZ&rj i "ai S 1 Z-lf-' f I "Itfj I ii."..!. f , ,,-4 4 rZ,-fi ' J ' . tr v V' - - -7 -vT v- i 4 - j -' ' TRADITjOJjAL HOSPITALITY Eggnog 13 traditional holiday hospiSaity. Just lik grownups, children enjoy having a party punch lowl or pitcher at a special buffet of their own. Simplifies tHShgs, too. Eggnogs and other holiday beverage recipes for all fte included today's food column. o Feeding the Family By ZOLA rood Let Children Dispense Their Own Hospitality Increasingly as families grow bigger, grownups and children too like the idea of having a epecial buffet or table for the youngsters where t:iey can offer their own brnd of hospitality, enjoy their specialjDrand of con versation, indulge in appropriate beverages and eatables. Fine soc ial experience for young hosts and hostesses as well as fr the fortute guests! Decorate the children's table (a card table is excellent fos the very young) with Christmas orn;.ents and place some of them on strings with little wire hooks over te rim of any large bowl for the beverage as we did in our picture today. A fancy punch bowl isn't necessary all. The very big best mixing bowl of the trans parent ht-proof gjass type or appropriate color is just a ef fective. Or use a big pitcher for the beverage. Ladling or pour ing is easy, gracioiis. If no punch glasses are available, use cups. The whole idea iS fun. ArraS-S u trays of assorted fancy cookies or offer thinly liceP fruit cake, along with dishes of Rafted Outs and candies. A spoon0 in the nut and candy dishes aj a pood idea to avoid 'handliis.' Holi'tay paper np- kins, of course. Pasty Size Strawberry Foam. For 2rcoro servings, plan on three juarts icy cold milk, six packages strawberry soft drink jyowdfj. Pgufone quart of ttie milk ito a gallon container. Add three-fourth cup sugar, then six packages strawlwrry soft tdrink pTwdery Stir until powder is I paJly dissolved. Add two quarts milk, 12 tyes 12 is right) eggs, beSten. Pepr back and forth, into mother gallon container until well mixjd and foamy. Pour over Ice bloctc or a dozen ice cube if you like. Sert at once. o Raspberry Eggnog. For each aervlng and a "dividend," com bine fwo teaspoons of raspberry aoft drink powder, thfee table- spoons sugar0 and one cup ice cold rSilk. Ac'ai oSe well beaten egg and mix well. Serve soon. O o 0 Peppermint Pink Eggtiog. This oris is Sone with0 evaporated tnllk, is verypretty, makes 22 half-cup seizings. Separate five eggs and as-at ege ycakS; stir in three tall car ?ive cups) cold evaporated milk, Hi cupscold water, 2'4 t?asp3ons peppermint extracig a yery few drops roed food coloring. ceat ttie five egg Whites until stiff but Hot, dry. Add one-half cup sugar gradually beating until smooth nd shiny. Fold into evaporatedomilk, rrfix ture. Ladle into cuds and sprin kle with crushed0 peppermint candy, g dctred. Q 0 Htt Calypso 'Cider. "Looking for" something different? Fos each 10 or 13 servings (two quanp), heaP two quarts c"1er or sppje juice ?th ore-foujth cup brown or maple sugar. Stir until sugar (j dissolved. Add t'.iree thin orange shY and three ttin lemoS)slice let simmw 10 minutes.'-'Add two tablespoons I Angostura bitte9s, stir and serve.0; O o I Eggnogs for Grownups Perfecficcompanimeat far esgnog is said to be thinly sliced fruit cake and salted almonds. The eagnti' used cane the kind your milk man leaves on special order, can be picked up in the grocej tore's dairy section or made "in y&ur own kitchen like this: Beat four epg whites to a dry apth. Into tr.e ee wh.e. beat !ur tajlespoonfc powdered sugar and then the beaten egg yolks combined with fourntable- spoons brandy p rum. Ada thre pips rrk an a slight grSting of nutmeg. Servecyt one plain or topped by whippeg) cream or eggp hites. VINCENT Editor Eggnog Magic. Original and very good is this. Sieve pulp of a fresh pomegranate to extract the juice. Float juice on top of each drink and spend evening explain ing. Eggnog Supreme. When you're doing eggnog for a crowd, figur ing on maybe 25 servings per batch and want something really memorable, add one-fourth cup instant coffee very slowly to the plain or -store-bought eggnog, stirring thoroughly to dissolve; then add one pint cognac and one-fourth cup Jamaica rum. Dippers for Dunkeri Dips have been a party natural for many years now. And since they are so popular, more and more "dippers-" have gotten into the act You can find "dippin' chips" which are wavy and sliced thicker than usual, chips with a delightful barbecue flavor, time honored golden potato chips, corn chips, cheese flavored puffs and a wide variety of new and old types of crackers, all of which make good scooping. Many enjoy fresh vegetable dunks such as cauliflowerettes, broccoli flowerettes, carrot, beet or turnip sticks, celery fans or short pieces, radishes. Dip Hit Parade Today's hostess offers guests a choice of dips so plan on hav ing at least two made ahead of time. Most dips taste better when allowed .to stand long enough for flavors to blend. Here are some of the more popular ones. ' Choice Basic Dip with varia- tiorrs. Soften one eight-ounce package cream cheese at room temperature. Place in bowl and cream until smooth. Add one teaspoon salt, dash of cayenne pepper, one teaspoon lemon juice, four tablespoons cream, two tablespoons mayonnaise and two teaspoons onion juice. Blend all until smooth. For variety, add two cloves crushed garlic or some anchovy paste. Clam Tempter. Cut clove of garlic in half and rub mixing bowl thoroughly. Soften one eight-ounce package cream cheese. Place in garlicked bowl and cream until smooth. Add one-lialf teaspoon salt, dash of pepper, two teaspoons lemon juice, 1 '.4 teaspoons Worcester shire, one seven-ounce can drain ed minced clams and one-fourth cup clam broth; blend well. Serve with "dippers." Cranberry Dip. Colorful cran berries give festive look, add wonderful tart flavor here. Scften two three-ounce packages cream cheese; cream until smooth and add one cup whole cranberry sauce; roix, blending well. Garnish with diced fresh mint or chopped parsley. Sour Cream-Onion Dip. Even though this California dip has been popular some years now, people Still asft what it is while smacking their lips. To one pint seasoned sour cream, add one envelope dried onion soup and mix well. Let stand in refrig erator several hours' before serv- mg. Of course you can do a half pint of sour cream, half an envelope onion soup. Mushroom Creamed Onions Tiny white onions in a cheese ffavored mustirooro sauce offers the ultimate in vegetable appeal during holiday rushing-about be cause the onions can be prepared ahead (or you can use the in creasingly popular canned on ions) ready to drop into this easy-te-do sauce. Blend one can condensed cream of mushroom soup with one-half cup shredded processed or . natural chedder cheese. Pour over three pounds cooked little white onions which havebeen arranged in a baking &an or in individual ramekins. Top with bsittered bread crusibs. Y0HBOVts Proper Temperature Need of Yeast Dough East Lansing, Mich. (U.R) Yeast dough used in holiday pastries needs the proper tem perature and rest before use, Michigan State University food specialists say. Rest is necessary for all yeast doughs, and rolls, especially the more elaborately shaped ones, will keep their shape during rising and baking if the dough is allowed to rest about 10 min utes after it has been kneaded down for shaping. The rest period gives the dough a chance to regain its elasticity, making It easier to handle and shape. Temperature is important when making yeast breads be cause yeast ferments or grows best between 80 and 85 degrees, the MSU food specialists said. Thev cautioned against adding yeast directly to hot liquids and suggested cooling hot ingredi ents by adding some flour be fore the yeast. 'Year Vithout Summer' Remembered in Boston Boston (U.R) Eighteen-hun-dred-and-froze-to-death. That is what generations of I New Englanders called the year 181(5 also known as "the year without a summer." The average temperature in May was only 52. On the night of June 5, at Salem, Mass., the temperature dropped from 92 to 43 degrees. And at Williams town, Mass., it went down to 35. The following night, at Dan ville, Vt., water froze an inch thick. People wore mittens on the Fourth of July. On Aug. 29, the temperature sank to 37. The green corn crop was destroyed and hundreds of Fruit trees were killed. September and October were abnormally cold and then win ter set in. Bits of pimiento or sliced pimien- to stuffed olives will add holi day color as well as flavor to the sauce. Ten servings. Christmas Soup Magic j Truly, here is a way to achieve i a red and green soup that looks I as though a magician had thought it up. In separate sauce pans, dilute canned tomato soup ' and canned green pea soup ac- j cording to can directions. Now the trick. j Pour each heated soup into j bowl at the same time, pouring j from each side. The two will j meet but not merge in the middle j of the bowl. For a further fancy ! twist, swirl the soup in the bowl ! slightly with point of a knife. Presto, Christmas soup. Orange Glazed Ham ' So you're having ham to help feed the multitude of "droppers- ln during the holidays, this glaze will help make it hand some as well as delicious. Place ham or half ham, fat side up in uncovered roaster, broiler tray or oven ware. Bake in slow oven, j 300 degrees, 25 to 30 minutes ; per pound. Forty-five minutes before ham is done, cut off rind and pour off most of the fat in pan. Cut surface of ham diagonal-: ly and decorate with whole I cloves. Blend ' one tablespoon grated orange peel with one cup crange juice and one cup brown sugar. Spread over ham, return to oven and baste often. Garnish with unpeeled thin slices of oranges and oversize sprigs of parsley. j Tuck in Tangerines. Tanger- j ines have a very short season but j fortunately they're here for ; tucking into toes of Christmas ' stockings, for adding drama to ; fruit bowls, for hanging on Christmas tree or becoming col-! orful part of a wreath, cello- phane wrapped and arranged singly or in clusters. laasess. 2 Westerners 1 J are sweet on i g i - Powdered Sugar s "sf a m m i sss m w at ...'cause it's 50 finer than ever before! Yep, finer than any othr brand-for the smoothest, creamiest, yummiest frost ings of all! V kSPRECKElSJ SUGAR S I mgS&T V m., A o Accompanied ky Their rent, Smg . NO UELIGATIUH 3T j- &'erry Christmas To Everyone! If 3& mWf aw ' - i l m h m t m wi -Vasr lai bai a u u . mi -, 4 .s sate a f&fa c TALL 0 c jcLfjJ PRICE V CAN I 1 INSTANT SWANSDOWN akeSiixes taKemixes iHd if Yellow White Devil's Food Butterscotch HORMEL HAMS Shank i or Whole Well Trimmed Sweet and Tasty c Ml TJIfi Avocados Ripe Ready to Eat j y M ea. i iriiirin em o i 'fjt ALL TOMS HENS Sorry We Ran Out Last Week! ARMOUR'S ork Sausage 3 pound CANNED HAMS LliY No. . GES CENTRAL POINT, OREGON Prices Good Fri., Sat., Mon. Only! We Reserve the Right to Limit Quantities Thursday, December 20, 1958 1 : 1 J 1 arnation Swift's Butterball GUARANTEED BIRDSI lb. 49 lb. 55 PICNICS EXTRA FAHCY EflES sweet juicy Delicious! Nice and Juicy 1 Netted Gems PAULSEN'S . . MEDFORD (OREGON) MAIL TRIBUNE ELEVEI? OUR GIFT Pistil r,. flit!. Sinti W us For Ei:h Child, . .11 fj .u n weu-Known cnua pnoTagrapnr wnc " be in our store0 Friday fgom 1 pm. toQ 6 p.m. and Saturday afrom 0 a.m. to x Noon and 2 pn. to There's Still Christmas Gift Offer 7 Big Prized 11 G-E Electric RCA Record Player 3 Sheffield Sfaioless Stel 0Carving Jfors Tickers fveelv Given to AftVone Over 18 Years of A4 Mb. rolls DELICIOUS AGED STEAKS 4 9 II c o o o o oQ o o TO. YOU o Iff. i 19 yrf. O Qco . t o. ,e n X oo o o?i O p.m. o 0e Time $o Register for Our To Be Awarded 4 pm. Dec. 24 1 A Firi Prize Westinghouse 1 4" Portable TV - o Fry Pan G- Steart (rn Enter Many Tinfti as YouWiihe go PureheM Necessary to Participate. Winners Wil be Notitie u . I a a l r, Sepet fyciaf Dried Self o O rfcrmtl'i 0 o o o Solid .Hacfs o o OO Lots of Fres Parking 2 Big Lots AT THE REAR OF THE STORE! o " o ? '"o0 00 o if" 0 3 P. o " j o o o c o o o o o o o o o o o 06 o o e 0 o o OO o o o o i In 4 IT REALLY GOES FARTHER.TOO I uae.J.u ejjojw
