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. Sprinkle
each serving lightly with nutmeg.
be sure to ask for
o CHEETOS
o BAR-B-Q
FRITOS
Ideal for Watching TV
or Snacks
Family Cake
& Cookie Co.
L. S. (Stan) Tiegs,
Distributor
Talent Ph. KE 5-2775
eunnyscfe up
oroereasy
for better breakfasts I
mm
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