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HERALD AND NEWS, Klamath Falls, Oregon
Thursday, December 1, I860
PAGE 1-C
Time To Make Date Fruit Cake
g -fa J o 's
. - L - M' ,
Desert Fruit Cake" is cut, each
slice has a colorful, mosaic-like
appearance, with fresh California
dates, raisins, candied cherries,
Brazil nuts and almonds studding
the light cake batter.
Festively decorated with addi
tional fresh dates and candied
DON'T HESITATE giving a gift from your kitchen for those with little and those with
much do appreciate a thoughful remembrance that has taken your time and talent with
the mixing bowl and racipa file.' This sort of Christmas gift is particularly appreciated
by those unable to cook, who have no facilities or time. Right now is the time to get
busy before you are swept up in that wonderful last minute chaos that women all
love, admit it or not.
FOOD GIFTS ALWAYS WELCOME
The gay holiday season is fast
approaching, and with it comes
the popular tradition of making
festive Christmas cookies. Now 1s
a good time to invite a few friends
over for a cookie-baking, recipe
sharing party.
New recipes to share are candy
cookies, rich cookies made to look
like your favorite candy. Easy-to-make,
crisp Peanut Fingers are
topped with chocolate and nuts
making an unusual taste treat.
And Ambrosia Balls, with orange
and coconut right inside, are a
delightful variation of the famil
iar Russian tea cakes.
Following the old tradition of
hanging cookies on the tree, why
not create a candy cooky tree by
trimming a miniature tree with
Painted Pops? Copied from the
kids' favorite lollypops, Painted
Pops are fun for the whole fam
ily to make and even the young
pre-schooler can help "supervise"
the decorating of his own Paint
ed Pops.
AMBROSIA BALL!
' 1 cup soft butter
Vi cup sifted confectioners' su
gar 1 Up. vanilla
2 V cups sifted flour
Vt tsp. salt
1 cup finely cut coconut
1 tbsp. grated orange rind
Mix butter, sugar, vanilla thor
oughly. Sift flour and salt and
stir in. Mix in coconut and orange
rind. Chill dough. Heat oven to
400 degrees. Form into one inch
balls. Place about two inches
apart on ungreased baking sheet,
Bake 10 to 12 minutes, until set
but not brown. While still warm,
rolHin confectioners' sugar. Let
cool, then roll again in sugar.
Makes about 4 dozen.
PEANUT FINGERS
H cup soft shortening
Vi cup peanut butter
Vt cup sugar
Vt cup brown sugar (packed)
1 egg
l'A cups sifted flour
tsp. baking powder
?i tsp. soda
Vi tsp. salt
4 small plain chocolate bars,
melted
cup salt peanuts, crushed
Mix shortening, peanut butter,
iugars, egg thoroughly. Sift dry
ingredients together; stir in. Chill
about 1 nr. Heat oven to 375 de
grees (quick mod.). Put through
cooky press, making 2V inch
length cooky. Use star
plate. Bake on greased baking
sheet about two inches apart. Bake
8 to 10 minutes, until lightly
browned. When cool dip one end
in melted chocolate and then in
crushed peanuts. Makes about 6
dozen cookies.
Melt chocolate in glass custard
I cup over hot water. Keep over
not water wnue dipping cooKies.
PAINTED POPS
1V4 cups sifted confectioners
sugar
1 cup butter
legg
1 tsp. vanilla
Va tsp. almond flavoring
2V cups sifted flour
1 tsp. soda '
1 tsp. cream of tartar
Mix sugar and butter. Add egg,
flavorings; mix thoroughly. Sitt
dry ingredients; stir into but
ter mixture. Refrigerate 2 to 3
hours. Heat oven to 375 degrees.
Roll on lightly floured pastry
cloth 3-16 inch thick. Cut into
IVi inch circles. Paint half the
cookies with Egg Yolk Paint (rec-
shape ipe below). Bake 8 to 8 minutes
To assemble, spread Easy Creamy
Icing (recipe below) on flat side
of baked cooky. Place a colored
pick or two inch length of col
ored plastic straw across the mid
dle letting one end extend beyond
edge of cooky. Place another cooky
on top (flat sides together); press
down slightly. Makes 6 doz.
Egg Yolk Paint: Blend 1 egg
yolk, Vt tsp. water. Divide into
2 or 3 custard cups. Add lood
coloring as desired. Paint designs
with small paintbrushes, using
separate brush for each color. If
paint thickens on standing, add a
few drops of water. ,.
Easy Creamy Icing: Blend
cups sifted confectioners sugar.
Vi tsp. salt, 1 tsp. vanilla or oth-
er flavoring and about 2 tbsp.
water or 3 tbsp. cream.
When rich, wonderfully-flavored cherries,
the cake is neither dif-
time - consuming to
Iicult nor
make.
For a gala holiday dessert
serve thin slices with hot mulled
wine or spiced cocoa with
whipped cream topping.
DESERT FRUIT CAKE
2 cups fresh California dates
Food Proccessing Growth
In State Ties Farm-City
Butter, before it was known to
be edible, was used by the an
cient Greeks as a lamp oil. To
day, butter is one of the most im
portant staples in the American
diet.
From Oregon State College
News Bureau
A big jump in employment dur-
ing the past 10 years in ure
gon's food processing industries
is building a stronger dollar-tie.
between the state's farms and cil
ies says an Oregon State College
agricultural economist.
Sales of Oregon farm products
last year totaled $424 million. An
other $176 million value to these
products was added at the first
step in marketing, reported Mrs.
Elvera Horrell, OSC extension ag
ricultural economist.
The first marketing step which
plays an important part in the
economy of Oregon cities includes
such examples as grain storage,
processing fruits and vegetables,
making butter and cheese, and
bottling and delivering milk.
Total value of $600 million in
farm products after the first step
in marketing is second only to
forests as a source of primary
income and is growing rapidly
as Oregon processes more of its
farm output, Mrs. Horrell said.
This rapidly expanding econorn
ic bridge between Oregon farms
and cities drew statewide atten
lion during Farmity Week, Nov.
18 to 24..
While Oregon Department of
Employment figures show a 5 per!
cent drop in farm jobs in the
state since 1950, they record
21 per cent increase in employ,
ment in industries processing food
products.
Fewer farmers, producing more
efficiently with mechanical and
chemical aids, have also given rise
to another phase of agriculture in
volving city people: people who
provide farmers with services and
supplies such as machines, equip
ment, and chemicals.
Nationally, about two-fifths of
the country's entire labor force
works at jobs supplying farmers
or processing and distributing
farm products, the economist reported.
Efficiency resulting from this
combined farm-city "agribusiness'
has boosted the output per-man
hour from farms nearly 70 per
cent in the past 10 years.
Investment in agriculture has
expanded along with output. Ore
gon farmers have increased invest
ments in their farm operations
by nearly 50 per cent since 1!)S0.
Value of Oregon's farm land
and buildings, machinery, and
livestock reached $2'i billion last
year equal to 70 per cent of the
total personal income after taxes
of all Oregomans.
OPERA STAR
and
MOTHER-
Eileen Farreti
oftbeMetl
i"
Family
WbcJcly
1 Docamber 4th 'sot
SCf YOUI
Sunday
1 cup golden raisins
i cup candied cherries
Vi cups Brazil nuts
l'a cups blanched almonds
cup sifted all-purpose flour!
Vi teaspoon baking powder
Ms teaspoon salt
3 eggs
u cup light brown sugar
(packed)
1 teaspoon vanilla
3 tablespoons soft butter or
margarine
Pit dates and cut in halves.
Rinse, drain and dry raisins. Com
bine dates, raisins, whole cherries
and nuts. Add V cup of the flour
and toss to coat. Sift remaining
'.4 cup flour with baking powder
and salt. Beat eggs well. Gradu
ally beat in sugar, beating until
very thick. Add vanilla and but
ter and beat until well blended.
Fold in flour mixture, then fruit
nut mixture. Turn into two greased
and floured loaf pans (8lix4x2!i
inches). Bake in moderately slow
oven (325 degrees F.) 45 to 50
minutes. Turn out and cool on
wire racks. Wrap cakes in foil or
waxed paper and let stand at
least four days before serving.
Cut into very thin slices to serve,
Makes two loaves.
Note: Cake may be baked ir
9-inch square pan, if desired.
HANDSOME "Desert Fruit Cake" it rich with the flavor of tun-ripened, rich-flavored
California dates. For a gala holiday dessert tarva thin tlicat with hot mulled wina or
spiced cocoa with whipped cream topping.
TOKAYS SPARK SALAD
Texture and color are so im
portant in salads. To capture
these pleasing qualities, combine
crisp shredded cabbage and car
rots with halved, seeded Flame
Tokay grapes. Tossed with your
favorite vinegar and cu or may
onnaise dressing they make a
sparkling fall salad attractive on
the table and delicious to taste.
GOLDEN PANCAKE SYRUP
Are you tired of ordinary pan
cake syrup and in need of a
change? Here's an unusual one
you can whip up yourself while
the pancakes are on the griddle.
Add 1-3 cup brown sugar (packed)
to 2 cups apricot whole fruit nec
tar and heat to boiling ... a
golden delicious syrup in no time
at all.
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