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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Dec. 18, 1958)
16A MATL TRIBUNE. MedforJ, Or., TJiunJay, December 18, 1958 3r vLv- 'T37j FANCY MEDIUM SIZE WE FEATURE ONLY "SWIFT'S PREMIUM FRESH FROSTED TURKEYS and LOCAL FRESH TURKEYS PRODUCED BY THE "SAVAGE" TURKEY FARM. ORDER NOW!! OVEN READY - NO WASTE SOLID ME A ED ILHTTUC HEADS IIC . n i II B... ll jwirr s rremium Durreroaii 2 lbs- 2 5 yff Mm A 15c 6 PACKAGES ON KNOB - Gift idea! Make up a batch of candies and pile them into a bright new saucepan. To the lid knob, tie small cellophane packages of some of the candy ingredients. This should give you other gift packaging ideas. Feeding the Family By ZOLA VINCENT Food Editor Candy Capture Holiday Spirit: Give It and Keep It; Make It and Buy It Candy has been popular since masters of confectionery arts made it for the aristoc racy of ancient Egypt. Today It is a billion dollar business with candy stores in every town, candy displays in every food store . . . and candy made in countless homes. Wherever and however candy is made, the principal ingredients are chocolate, sug ar, dairy products, nuts ol all kinds, fruits of many kinds. Many of the fruits and nuts used in all kinds of candy making are west coast grown. Candy stores offer multi tudinous variety; boxed, glass ed and otherwise packaged. Remember to get an assort ment of hard candies for the enjoyment of all comers as well as for the family. Shop early for candy canes, rib bons, et cetera for tree and other decorative purposes. Fondant Candy Many are fond of fondant which is used to stuff apri cots, dates or prunes or for kneading - in glazed fruits, shaping into balls or for mak ing into a long roll for slicing and rolling -in chopped nuts or chocolate decorettes. This Christmas fondant candy is easy to make, versatile to use. Here again we suggest the use of pure vanilla extract for fine flavor harmony. Combine two cups sugar one-eighth teaspoon cream of tartar, three tablespoons white corn syrup, and one cup of water in a saucepan. Stir and heat slowly until sugar dissolves. Cover. Boil three minutes. Remove cover and cook to 238 degrees or until a soft ball forms when a little of the syrup is dropped in cold water. Positively do not stir after syrup begins to boil. If crys tals form on the sides of pan, wash down with a pastry brush dipped in water. Pour onto an ungreased marble slab or platter. Cool until candy can be held comfort ably in the palm of the hand. Sprinkle Wi teaspoons pure vanilla extract over the top. Turn candy over and under with a spatula until mixture is smooth or knead with your hands. Store, tightly covered, two or three days in a cool place before using in ways suggested above. Recipe makes about 1V4 pounds. Chocolate Bon Boni. Shape fondant above into three-quar ter inch balls and dip into chocolate mixture made like this: Melt a six-ounce pack age semi - sweet chocolate pieces and two tablespoons butter or margarine with two tablespoons light cream or top milk, over hot water, in top of double boiler. Lift fondant balls out with fork onto waxed paper. Place in re frigerator just until chocolate is set. Chocolate Truffles These magic chocolate truffles can be made in 12 minutes; require no beating. Heat one package (six-ounces) semi -sweet chocolate pieces in top of double boiler over rapidly boiling water, stirring a few times, until just melted. Remove from heat. Add one third cup plus one tablespoon sweetened condensed milk, pinch of salt, one-half tea spoon pure vanilla extract and three tablespoons ground nut meats. Stir only until smooth. Turn into square shallow pan lined with waxed paper and press into block one-inch high. Chill in refrig erator until firm, about two hours. Turn out of pan, re move waxed paper, cut and decorate in any desired way. Store in airtight container. Yuletide Confection Many like confections made with dried fruits because of excellent nutritive values as well as distinctive taste. This recipe is done with dried pear halves and raisins. Rinse and drain six dried pear halves and one cup light or dark raisins. Using kitchen scissors snip remnants of core from pears. Put pears, raisins and one - half cup nutmeats through food chopper using a coarse blade. Mix in one tablespoon finely chopped candied ginger, one.-half tea spoon grated lemon rind and pinch of salt. Shape into small balls. Roll in powdered sugar, if desired. Makes 14 balls about one inch in diameter. Semi-Sweet Quickies With Variations We know of no recipe that lends itself to more variation than this one for semi-sweet chocolate quickies. We re mind you of it because every body loves chocolate candy. Combine and melt over hot (not boiling) water one six-ounce package (one cup) semi-sweet chocolate morsels, three tablespoons light corn syrup and one tablespoon wa ter. Remove from heat. Drop by half teaspoonfuls on waxed paper lined cookie sheet and decorate with nuts, candy corn, mints, gum drops, tinted coconut, slivered almonds, red or green maraschino cherry halves. Follow quick chocolate recipe above and add any of the following goodies: one cup mixed candied fruit, 1V4 cups coconut, one cup cut-up dates, 1V4 cups raisins or one cup salted nuts. Drop by tea spoonfuls onto waxed paper lined cookie sheet. Chill just until firm. Follow quick chocolate candy recipe above increas ing light corn syrup to four tablespoons. Remove from heat; gently stir-in two cups of any ready-to-eat cereal, till coated; Drop by teaspoonfuls onto waxed paper lined cookie sheet. Chill just until firm. Makes 2V4 to three doz en confections. Plentiful seasonal nuts (any kind you have handy) make scalloped onions a vegetable dish to remember. For each six servings, slice onion to get three cups; cook in small amount of boiling salted wa ter. Place drained onions in baking dish; add one cup chopped nuts and two cups thin white sauce seasoned to taste. Mix one-fourth cup fine bread crumbs with one table spoon melted butter or mar garine and sprinkle over onions. Bake in hot oven (400 de grees) 20 minutes or until crumbs are delicately brown ed. Paprika Potatoes. Boiled potatoes take on new flavor interest when cooked in salted water with two bay leaves. For new eye appeal, roll them in a mixture of melted butter and paprika or finely chopped parsley - or some of each. Eggnog Synonymous With Holiday Hospitality Time was when eggnog was served before breakfast and again before dinner, but now adays it is served at any hour throughout the holiday sea son and many homes main tain "open house" all day long on both Christmas Day and New Year's Day with re lays presiding at the eggnog bowl. Family and friends of all ages will be coming and going. And they'll be thirsty! Charming and gracious hosts and hostesses and their teen age sons and daughters will have ready a bowl or pitcher of the traditional holiday egg nog. If you don't happen to have a big punch bowl, it doesn't matter a bit. Use the biggest bowl in the house and decor ate it or pour from a pitcher. Small glasses, however, are desirable and can be bought, if necessary, at the nearest ten cent store. For informal entertaining, the buffet or any convenient table is fine. Your eggnog (or party punch, if you prefer it) together with thin slices of fruit cake, holiday cookies and salted nuts is quite ade quate. No other food is neces sary. Many set up a small table especially for the children with grandmother or a young member of the family "pre siding". Dairy Eggnog. Many dairy products companies feature smooth, creamy eggnog in quart bottles at this season; the skilled blending of quali ty ingredients ready for serv ing or for adding "spirits" if you like. If your milk is home delivered, put your order in ahead of time to insure avail ability. Frosted Eggnog (Home made). This dairy-rich eggnog makes enough for 16 to 20 eggnog size glasses. Beat eight eggs well; add 1 cup sugar and one-half teaspoon salt and blend well. Add two quarts milk, stirring until thorough ly mixed. Chill, unless milk is very cold. Just before serv ing, whip one cup whipping cream and add one teaspoon ful vanilla, rum or other flavoring. Gently stir whipped cream into mixture. 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