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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (Dec. 22, 1958)
MONDAY. DECEMBER 22. 1058 HERALD AND NEWS. KLAMATH FALLS. OREGON PAGE 1 B California Wine 1 V HARD SAUCE around the world without leaving your kitchen is the offer of this election of recipes which use the old traditional favorite, hdrd sauce, as an ingred- sh ient. Shown here in the foreground is "Crisp Canton Rice Cookies," at left "Englis Tea Tarts" and at right is Uncle Sam's entry of "Yankee Apple ( Dumplings." Temptim hard sauce recipes will give your holiday meals an international flavor, accordina to Bol Cherneff of Hill & Knpwlton, Ine Old ' Favorite In Holiday Garb Hard sauce topped with peanut CRISP CANTON RICE COOKIES raMiadyMMieii! By Florence Jenkins, Food Editor butter. Applesauce, crated lemon rind and hard sauce. How'd you like to take a fast Holiday trip to foreign lands? In l jet? No, a jar. A jar of hard sauce, the tradi tional partner of plum pudding that has branched out into the cuisine of nearly every nation under the sun. Even the English have found it veddy good in other dishes. Our gourmet globe - trotting starts in Boston, and then we wing our way to England and Denmark A brief stop in China and a visit to Brazil complete the itinerary. From each of these countries we borrow a favorite dessert in each we discover a new and delicious use for hard sauce. From our own cookery we get Yankee Apple Dumplings, as tas ty a holiday treat as ever came out of New England. Then on to Merrie Olde England where we surprise the Trafalgar traditional ists by using hard sauce as an ingredient in English Tea Tarts. On to Copenhagen for Danish Cin namon Twists, guaranteed to make any melancholy Dane burble like a schoolgirl. Out of China comes a recipe for Crisp Canton Rice Cook ies and then we samba into Sao Paulo for Brazilian Cream Custard it's the nuts. The only thing hard about re producing these exotic master pieces on your holiday table is the "hard" in hard sauce. They're as easy as getting noticed in a Paris creaton ... as enjoyable as glid ing along in a Venetian gondola. No passport needed, no customs Inspection on our table travelogue. Here's the itinerary in detail: YANKEE APPLE DUMPLINGS (USA) v 6 medium-size cooking apples 1 6-oz. jar hard sauce Vi cup light or dark raisins t'A teaspoon cinnamon ' 2 cups packaged biscuit mix 2-3 cup milk Pare and core apples (save pee' If optional sauce is to be pre pared). Combine hard sauce, rai sins and cinnamon. Fill apples with mixture. Combine biscuit mix and milk to make a dough. Roll out and cut into one inch strips. Wrap ep.ch filled apple with '.'a strips of daugh, bringing last piece up into a little stem. Place in greased bak ing dish or casserole and bake in a moderately hot oven (375 de grees) about 40 minutes, or until apples are tender. If sauce is used, pour into dish during last 10 minutes of baking. Serve dump lings hot with sauce from, .dish and extra hard sauce for spooning over. Makes six servings. Sauce (optional) Cook apple peelings with one cup water for 15 minutes. Discard peel and re tain liquid. Add 2-3 tablespoons su gar, 2 tablespoons butter, Vt cup raisins and a little lemon juice. Simmer until sugar dissolves. Pour into dumpling dish as directed. ENGLISH TEA TARTS 2Vi cups sifted flour 1 teaspoon salt 4 teaspoon baking powder cup soft shortening 3 tablespoons cold water 1 egg yolk, beaten (Or use packaged pie crust mix and prepare as directed on car ton.) Sift dry ingredients together. Cut in shortening until mixture looks like cornmeal. Blend water and beaten yolk, sprinkle over flour mixture. Use fingers or a fork to mix until dough holds together. If dough seems too dry, add an addi tional tablespoon water. Shape dough into a flat round, then roll out. Cut into rounds and fit each well-pricked round over tUo out side of an inverted muffin tin or custard cup. Shape and pinch pas try to fit snugly. Chill for one hour. Bake in a hot oven (450 degrees) about 15 minutes, or un til golden brown. Cool, then re move from pan. To serve, fill with favorite jam, jelly or fruit and top with hard sauce. Makes approxi mately 30-36 tarts. SOME SUGGESTED FILLINGS Orange segments, tangy marma lade and hard sauce. Vanilla pudding, sliced strawber ries and hard sauce. Diced banana, chocolate pudding nd hard sauce. Pureed, fruit (baby fruit), chopped 'buttered almonds and hard sauce. Prepared mincemeat and hard auce. Crushed or whipfx jello and hard sauce. Candied fruit or glac. -H "Ve mx and hard sauce. Hard sauce topped with chopped toasted nuts. DANISH CINNAMON TWISTS 14 cup scalded milk 2 envelopes active dry yeast , i cup warm water 4'i -5 cups sifted flour '2 cup sugar 1 teaspoon salt granulated sugar 2 eggs 1 cup melted shortening ,i teaspoon ground cardamom seeds 2 teaspoons cinnamon 1 6-oz. jar hard sauce M cup finely chopped nuts (al monds, walnuts or pecans 1 C00J scalded milk. Dissolve yeast in warm water. Combine milk and yeast. Sift together flour sugar and salt. Stir 1 cup flour mixture into liquid mixture, beat 1 egg. Mir in about half of remaining flour. Mix well. Turn dough into a greased bowl and knead a few minutes, turning sev eral times. Cover and let rise un til doubled in bulk. Punch down and turn out on floured surface. Knead until smooth and elastic about 5 minutes. Divide dough into small pieces and stretch each piece about 8 inches lone. Press flat and spread lightly with com bined cinnamon, hard sauce and nuts. Twist (or shape as desired) dough strips . and place on a greased cookie sheet. Sprinkle with granulated sugar and let rise until doubled in bulk. Bake in a hot oven (400 degrees) about 15 min utes. Makes 2 to 2W dozen twists, depending on shapes and sizes. 2'2 cups sifted flour '2 teaspoon baking powder '2 teaspoon salt 1 cup soft shortening 1 teaspoon vanilla Vi Teaspoon ginger 2 cup confectioners sugar 2 tablespoons water Vi cup cold cooked rice 1 6-oz. jar hard sauce Sift together dry ingredients. flour, baking powder and salt. Mix shortening, vanilla, ginger and su gar, then beat until very light and fluffy. Combine dry and creamed mixtures, add water and blend thoroughly. Chill for 1 hour, or until dough is fairly stiff and easy to handle. Turn dough onto tloured board and roll ' inch thick. Cut in rounds. Combine l ice with hard sauce. Use a small spatula to spread a layer of hard sauce mixture over each cookie Just for fun, use the leftover snip pets of pastry to shape make- believe Chinese characters on lop of cookies. Place on ungrcased cookie sheet. Bake in a moderate oven (350 degrees) 15 minutes, or until done. Makes about 2'4 dozen cookies. BRAZILIAN CREAM CUSTARD 4 eggs Vi cup sugar V teaspoon salt . . l'i cups milk Vi cup light cream or evapor ated milk j .. teaspoon vanilla " 2-3 teaspoon instant coffee 6 teaspoons hard sauce Beat eggs until fluffy. Add sugar and salt and continue beating un til thick. Stir in milk, cream and WeAK at your lips, fingertips and eyes, Helena Rubinstein's new 24 Karat Red Lipstick will be the big rave far beyond the 1958 holiday season. Dip your fingertips in the molten gold of 24 Karat Golden Nail Polish. Emerald for your eyes comes in the green eye shadow stick and Mascara-Matic. GLITTER You'll he as jubilant as a forty :ncr striking California gold hen you see Helena Rubinstein's ewest lipstick shade. 24 Karat ted! It's such a jewel of a color -so absolutely perfect with the glittering new fashions. Gold is the big rave in fashions for the holidays. Opulence and elegance is expressed in gold fab rics, masses of gold jewelry, gold en blonde hair, and now a 24 Karet lied lipstick, lted shot with golden undertones to give a muted, yet glorious, russet shade. Not quite pure red, not quite pure orange, the new shade is certainly pure oeauty. Appropriately for this time ol year, there is a kind of fulfill ment in the glowing beauty of 24 Karet Red. Its full, rounded lone blends softly, unobtrusively with the golden undertones of your own complexion. Its warm re sponse to other shades is equally evident in the subtle way its ruby fire and golden richness blend with your hair be it blond, brown, bru nette or red. 24 Karat Red is in the luscious, moisturizing dew-kissed texture that makes your lips creamy-soft. And, of course, the setting for this particular jewel must be and is one of the famous and fabulous Convertible cases! The 24 Karat look strikes gold in two beauty spots' besides your lips: your fingers and your eyes! To have it at your fingertips there is the glamourous gleam of molten gold in 24 Karat Golden Nail Pol ish. Containing real gold, this is color coordination at its shimmer ing height! The polish goes on quickly and easily, and stays on to give you a fashion highlight that's incomparable. To complete Ihe picture of a jew el-toned you, there are emeralds for your eyes! An exciting new Eye Shadow Stick in Emerald ilreen. together wilh the well-loved Mascara-Matic in the same shade. will put sparkles in your eyes such as they never had before. Coloring, curling and waterproof ing your lashes in a single twist of the wrist, the Mascara-Matic itself a gold mine of elliciency and beauty! vanilla. Blend thoroughly. Butter custard cups and sprinkle each wilh instant coffee, twist and turn cups so that a good coating ad heres to the inside surface. Place teaspoon of hard sauce in the bottom of each cup. Pour custard mixture through strainer into pre pared1 cups. Set custard cups in shallow baking pan and add hot' waier in pan to aDout l men irom top of cups. Bake in a slow oven 1300 degrees) for about 1 hour, or until set. Cool and chill. To serve, loosen custard from edge of cup with a knife or spatula and invert on dessert plate. Remove cup. Makes six portions. Those Wonderful Vnnvpnipnrn" foods (Canned cnun in Ihic in. stance) plus a dash of imagina tion iLamornia Wine, for exam ple) can brighten many a hurried meal these busy days. TrV the fiimnfsl ltrhniriii. nf all adding part wine, part water !o the canned condensed soups. Or further enhance the flavor by mixing two or more soups with wine and other seasonings. Here are some suggestions to Euidc vour own experiments: Mushroom-Asparagus Soup Par mesan? Miv 1 can I 1111. m 1 di nsed mushroom soup, 1 can UO'i oz.) condensed asparagus soup, 1 1-3 cups rich milk, '2 cup California Sautmic Wine or other white table uint an, I 1 in. nlcspoons grated Parmesan cheese; heat just to simmering. Pour into heated soup bowls or cups and sprinkle with paprika. Serves three or lour. Sherried Tomato Bouillon: To serve six. miv nnrf hp.it luv, p-mc UO'i oz.) condensed bouillon and 1'2 cups. tomato juice: add '2 cup cauiornia Sherry and two table snnnnS fini'lv rhnnnort .,,.L-lr. Good with shredded wheat wafers which have been buttered, sprin kled with Parmesan cheese, and heated in the oven. Ppa-Mushrnnm Knnn Kiinwma. Mix one can (10', oz.) rnndpnscH pea soup, one can (10'j oz.) con densed mushroom soup, Vi cups rich milk. 1 icaspoon grated onion and tA tpasnnnn pnrrv nnuripr heat just to simmering. Stir in l-j cup caiuornia oherry. Pour into heated soup bowls or cups iind parnish with minppH narclpv or chives. Serves four or five. Sherried Emerald Cream Soup: In a stuicepan combine one can UOlv oz.) rnnrlpnsprt pppam nf mushroom soup and one cup milk. ueai just m uouing. then stir in 1-3 cup California Sherry. Serve .it nnrp in hp.-ilpH cmln hnuulc nr cups. Serves four or five. WASH-AND-WEAR More than one billion yards of cotton fabrics were treated for wash-and-wear apparel last year. When sewing wash-and-wear cot ton fabrics, adjust correct stitch and tension on your sewing ma chine to prevent puckering. For most fabrics. 12 to 14 stitch.es to the inch wilh a fine needle will work well. WORLD'S RICHEST FLAVORED OLIVE BAKED SQUASH DELUXE For a different way with baked squash, serve it wilh golden pine apple chunks that have been glazed with brown sugar. This will add sweetness and is very deli cious. WYANDOTTE RIPE OLIVES RICHER in olive flavor. Famous Mission Variety . . , Picked at peak of tree ripened richness . . . Patiently cured . . . Delicious) "the best place to shop after all" FOR THE LADIES THAT WEAR WHITE . . . UNIFORMS by White Swan . Bob Evans . La Grace Rich lasting Dacroni, Dacran and Cotton blends in fascinating weaves, exciting long wearing poplins . . , meticulous tailoring in glamour fashions ... so flattering. 5.95 to 16.98 USE YOUR CHARGE ACCOUNT 1 HERE ARE THE TRUE FACTS A carload of high quality eastern hardwood chairs - rockers, recliners, occa sional chairs bought for Christmas selling has just arrived! ONLY 2 DAYS LEFT TO UNLOAD You'll, find prices at our cost, plus freight . . . and some chairs below cost! Hurry for best selection. Prices effective only on merchandise in stock. Sorry, no sales to other furniture stares! RECLINERS "L. now $39.88 CHAIRS R"-to 39-95 now 19.88 CHAIRS R?:t!"95 : now 29.88 CHAIRS R!9 ::6!!? now39.88 CHAIRS R:? now49.88 CHAIRS now 69.88 CHAIRS Re!::: V99! , now 89.88 RECLINERS Re9 now 109.88 RECLINERS Re!;..1.69'9L. now 129.88 EVERY TYPE OF CHAIR YOU CAN THINK OF INCLUDED IN SALE OPEN TONITE & TOMORROW TILL 9:00 9th I KLAMATH PHONE TU 4-4878 EASY TERMS FREE DELIVERY CHRISTMAS TREES. Something different and good to mtht your table sparkle. Colorful individual lee Cream Christ mas Trees ... Medo-Land Quality of course! EGG NOG. Here's holiday hospitality Old Fashioned Egg Nog with a rich, spicy, smooth flavor. Loved by old and young alike. ..V WHIPPED BUTTER. The easy way to make potatoes, no 2fVr cakes and toast taste wonderful is to use Whipped Batter . . . nothing adds flavor like sweet cream butter. ICE CREAM PIE. The easiest and quickest best-tasting des sert you can serve is a Medo-Land Ice Cream Pie . . . just slice and put on plates. Colored fruit bits smothered in fich ice cream make this pie a special holiday treat. - r-i WHIPPING CREAM. The finest topping in the world for pfeey cakes or fruits is Medo-Land "guaranteed-to-whip" Whip. 1 ping Cream. Adds flavor to any dessert. GOLDEN GUERNSEY M-V MILK. . Be sure to nave enough on hand for the holidays. Rich, creamy "farm- .. . ' fresh" Golden Guernsey Milk with added vitamin and minerals. ICE CREAM. Medo-Land's Holiday feature hi wonderMl CHERRY-MARSHMALLOW-NUT ICE CREAM. Serve it easily and quickly any time. A prize-winning flavor with Medo-Land Quality. CREAMORE. Especially good for adding flavor to breakfast foods, fruit and ideal for coffee. Creamore (half and half) looks and tastes like heavy cream! BUTTERMILK. A Holiday breakfast with fresh Medo-Lan4 buttermilk pancakes is a treat for a king. Buy the freshest buttermilk in town ... Medo-Land! There's a quick and easy pancake recipe on every carton. SOUR CREAM. Our fresh sweet cream is made into sour cream for this special product. Try this! Crumble a pack age of dry onion soup flakes and mix into a half pint of sour cream for a holiday dip. Quick and wonderful! At your grocers or ask your MtDO-LAND man. MEDO-LAND CREAMERY CO. Btnd Corvollli Engine Klamath Falls ,
