COOKIES
. AH"1 cookies can be used
M gifts, lra ornaments, stocking
fillers or handy snacw ior unev
pected visitors and hungry carol-
fir.
; cookie cards are made from
basic molasses cookie recipe
jhe game dough can be cut into
other special shapes to suit the
holiday season or into animal or
geometric shapes (or enjoyment at
ether times of the year. The white
ornamental frosting can be tinted
with vegetable coloring.'
: CHRISTMAS CARD COOKIES
; 1V cups sifted flour
: V teaspoon baking soda
; Vi teaspoon ginger
Vi teasDoon cinnamon
H cup light, mild or dark mo
lasses
Vt cud soft shortening
1 teaspoon grated lemon rind
Sift dry ingredients together. In
a saucepan, bring molasses and
shortening to a boil. Cool slightly.
Stir in flour mixture and lemon
nind. Chill well.
On lightly floured board, roll
doueh out to tt inch thickness.
With sharp knife, cut dough into
4x6 inch rectangles. Or with Christ
mas cookie cutter, cut out San
tas, reindeers, angels, etc. Place
on greased cookie sheet. Bake at
350 degrees S to 10 minutes or
until done. When cookies are
cooled, decorate with ornamental
frosting put through a pastry
tube or clean envelope. Decorate
with silver dragees and tiny vari
colored candies.
Makes about 3 dozen cut out
cookies.
PAGE t-C
HERALD AND NEW!, M inula Mis, Orrfaa
Wtdaetday. Dm. II, UM
Herald and News Want Ads Will Work For You
Cookie
Hospitality
Since friends have the pleasant
habit of dropping in during the
holidays, be ready to serve them
"Almond-Topped Cookies" along
with the coffee or eggnog. These
elegant, almond-flecked rounds
are easy to make, not too rich,
yet really delicious. The finely
chopped nuts add a nice crunch!-
ness. They also lend distinction
to salads, quick-to-fix casseroles
and vegetables.
ALMOND-TOPPED COOKIES
cup butter or margarine
cup granulated sugar
1 egg yolk . ,(;'.-
1 tablespoon vinegar.
1 teaspoon vanilla
V teaspoon almond extract
Z Vti cups sifted all-purpose flour
ft Vt teaspoon salt
t V teaspoon soda ,
k 1 egg white
j cup f Inely-chopped un
blanched almonds
1 tablespoons powdered sugar
Cream butter and granulated
UEar well. Beat in egg yolk, vine
gar nd flavorings. Sift flour with1
salt and soda; blend Into creamed
mixture. Chill dough thoroughly.
On lightly-floured board, roll
dough about U-inch thick and cut
with floured cutter. Place oq
lightly-greased baking sheet Beat
egg white lightly with fork and
brush over tops of cookies. Com
bine almonds and powdered sugar
and sprinkle over each Cooky
Bake on lightly greased cooky
sheet in moderate oven 3S0 de
grees F.) IS, to 18 minutes. Re
move, to wire rack to cool.
FOOD TIPS;
MUFFIN MEAT LOAVES
Meat loaf mixture, baked in
muffin tins, saves cooking' time,
: The individual serving is a wcl
come change. Children will en
joy these individual loaves.
NOTE TO CARVER
A large roast is more easily
carved if it is allowed to stand
for about 30 minutes. Have the
knife sharp and carve against
the grain.
TIME SAVER
Separate ground beef during
. cooking with a potato masher
when making chili,, browning meat
for casserole dishes, etc.
PEACH AND CHUTNEY
Serve chutney-filled cling peach
halves hot or cold with chops
' roasts or meat salads.
GOOD GRAVY
Sour cream give a restful fla
vor to lamb gravy.
' RIGHT PROPORTIONS
, Basic proportions for the more
common seasonings for ground
meat are one teaspoon salt, Vt
teaspoon pepper and two to four
tablespoons chopped onion for
each pound.
FRANKFURTER
PINEAPPLE KAROBS
Cut each skinless frankfurter
into five pieces. Alternate on
skewers with pineapple chunks
Brush with salad oil or barbecue
sauce. Broil, turning uu crown.
Place In toasted, split frankfur
ter rolls. Remove skewer.
CUSTARD SAUCE ON APPLES
Spoon California Muscatel or
- Port wine over baked apples as
they come from the oven. Let
them cool, then serve with soft
. custard sauce delicately flavored
with a little of the same wine.
Serve baked custard with a small
glass of Muscatel for a light,
spring dessert. ....
ROAST BEEF, DEVILED
Looking for a new serving idea
for leftover roast beef? Then try
this one: spread slices of cold
roast beef on both sides with mus
tard. Sprinkle with bread crumbs,
and broil until brown. Serve with
bouillon, thickened with flour and
flavored with catsup and Worces
tershire sauce. '
THE YOUNGER GENERATION thrills fo the making of
goodies at holiday time. Left is pert end pretty Peggy
Ann Schoenwald, ell of six yean old, who holds a Jap
anese cook book for her mother, Mn. William L.
Schoenwald, wife of en Air Force captain. Mrs. Schoen
wald has been at Kingiley Air Force Bate for 18 monthi.
Peggy Ann sayt the knows two wordt in Japanete,
"Sayonara" and , "Adiot." Center it petite and blue.
Internationa
Recipes Liked
SPRITZ COOKIES
Vi pound butter
Vs pound margarine
Vi pound sugar (1 cup plus
2 tbsp.)
4 eggs
Vi pounds (six cups) sifted
flour
Vanilla sugar
Cream butter and margarine,
add sugar gradually and beat un
til fluffy. Beat in eggs one at a
time, then stir in flour and mix
until batter is smooth. Chjll dough
for several hours, put. through
rookie press, using the tip with
the small star opening. Cut off
sections about 4 inches long and
twist into S shapes. Leave over
night, then bake in moderate oven,
37S degrees for about 12 minutes
until very lightly browned. While
still warm roll in vanilla sugar
which can be purchased in small
packages or It can be made by
crushing seeds of a vanilla bean
and adding them to confectioner's
sugar. Keep in well-closed jar
about a week or so before using
Makes 6 dozen. . .. . ..
BERMNF.RRROD
, (Berlin Bread!
Vt cup soft butter .";
W cup sugar '
tsp. almond extract
2 pffffs . . .
v cups sifted flour (all-pur-
poso)
,1 tsp. baking powder
Vt Up. salt
1-3 cup chopped, unblanched
almonds. .
Cream butter, sugar and almond
extract thoroughly. Add eggs, one
at a lime, and continue creaming
until light and fluffy. Sift flour
with baking powder and salt and
add to creamed mixture, mixing
until smooth. Stir in almonds and
with 2 teaspoons spoon dough onto
cooky sheet in strips and cut af
ter baking at 350 degrees until
light brown.
SUKIYAKI
(Serves Four) ,
Hi lbs. sirloin steak, cut ba
con or paper thick lv x
2'i"
2 large onions sliced thin
2 bunches of green onions
. (cut in 2" lengths) T'
Vi cup of mushrooms (fresh
sliced or canned) .
1 head of cabbage (small size
sliced) .. . .
1 can of Takanoko (bamboo
shoots sliced)
4 stalks of celery (cut diag
onally in Vi" pieces.)
1 can of Shirataki (Japanese
bean paste)'
Vt cup of "KikkoMan" (soy
eyed Sabrina, five-year-old native of Georgia with her
German-born mother, Mrt. Frederick J, Doyle, wife of
Chief Warrant Officer Doyle, Kingiley Field. The fam
ily hat been at the bate tince latt July. Mrt. Schoenwald
contributed the recipe for which the it famout, Sukiyaki.
Mrs. Doyle shared her German Spritz cookiet and Ber
linerbrod. , -
sauce)
Vi cup of water
3 teaspoons of sugar
2 tablespoons of Sake (rice
wine' or white wine
1 piece or suet or add butter
Arrange vegetables and meat
attractively on large platter. (Do
in advance and set in refriger
ator). Place electric skillet on the
center of the table and pre heat.
Add suet or melt butter first.
When melted add the meat (tt
at a time and brown), then add
'-4 of the vegetables, soy sauce,
sugar, and wine. Turn' the ingred
ients gently, while cooking about
5 or 6 minutes. Then add the rest
of the ingredients and cook' ap
proximately IS minutes. Serve
with individual dishes of cooked
rice and salad.
Note: Sukiyaki Is a favorite
Japanese supper, popular with
Americans. The hostess cooks one
pan of sukiyaki, serves it and
keeps adding more meat and vege
tables and seasoning as necessary
as long as the guests keep eating.
(The flavor improves with each
cooking).
: : r
NO WONDER THEY
CALL JOLLy TIME
THE "EAsy-EATIN"
,P0PC0RNI
ALWAYS POPS
AND
$e&
DEFROSTING MEAT
Frozen meat may be defrosted
before or during cooking. It may
be defrosted in the refrigerator
or at room temperature before
cooking, whichever is most con
venient. Of course it will take
longer to defrost it in the lower
temperature of the- refrigerator
than in the kitchen. Allow ap
proximately 1-3 to Vi again as
long cooking time when cooking
frozen roasts.
SPECIAL
CHRISTMAS
DINNER...
-Roast Turkey
With Dressing and Cranberry Sauce
' ' Salad ........... .....-Reliihtt
Method Potatoet .,..Swert Potatoes
Vegetablet :..Hot Rolls
Choice of dettert
'Adults 1.50 Children 75c
Smorgatbord Xmat Eve., New Yeer't Eve
and Every Sat. Nite.
BONANZA CAFE
Bonanza, Ore. '
From
of Course!
But because they're FRESH
- ' baked! (
READY BAKED ROLLS
Flake Rolls French Rolls
Potato Rolls Dinner Rolls
Parker House Rolls Frenchettes
STUFFING MIX -Cubed, Spiced
STUFFING BREAD -Plain or ready-spiced
Brown 'n Serve Rolls s PiP9 or
your own oven! In white, Roman Meal, or Half 'n Half, Fluhrer'i brand new
pack with six of each!
Holiday Special!
Holly Coffee Cake ,riKlfe,',,,rt,,,-,,,, .Aholiday
And - Don't Forget
Fluhrer'.s
HOLSUM BREAD
"
Insist on Fluhrer'i at your
Grocers. . ,
laked for you by your LOCAL
lakary!
AT YOUR
Oregon Food Stores
O Broccoli ,
O Brussel Sprouts
O Baby Lima Beans
O Onion Rings
O Cauliflower
YOUR CHOICE
FROZEN FOODS S
I
FILL YOUR FREEZER and SAVE!
Ml! or MATCH 'EM
BEST BUY IN TOWN!
O PEAS O CUT CORN
O MIXED VEGETABLES
O PEAS and CARROTS
O LEAF SPINACH
O GREEN BEANS
O FRENCH FRIES
O HASH BROWNS
O CORN
French
Cut
$
00
FLAV-R,PAC
ORANGE
JUICE
12-oi.
tins
$joo
Nehi or Por-T-Pak ,
BEVERAGES
All FlavArs
2 3t
Plus Deposit
MEDO-GOLD
MARGARINE
"SUPER MARKET" 10-oz. Pkgs. '
STRAWBERRIES
SPkgs.$f
Del Monte Famous Food Buys!
DEL MONTE SPINACH No. 303 tins 7 for 1
TOMATO SAUCE 12 I00
PRUNE JUICE SSKxtle 39 c
TOMATO SAUCE ELr,LE, 7 r
aVaeHBHBBHBHaeVHaiViHMsa
DEL MOHTE SPECIALS
Sfer.!00
CATSUP Del Monte, 14-si. Bottle
FRUIT COCKTAIL n. 3 T
STEWED TOMATOES N. rm.
PEAS Del Monte, No. 303 Tim
TOMATOES No. 303 Tint
PEACHES Cling, Sliced or Holvet 303 Tim
PINEAPPLE Tidbits, Cruthed, Chunk, No. 211
DEL MONTE SPECIALS
4 for 51 00
CATSUP Del Monto - 20 o. Bottle
TOMATO JUICE 46 ... in.
P'APPLE-GRAPEFRUIT DRINK
46 oi. Tint
ITALIAN ZUCCHINI No. 303 Tim
CREAM STYLE CORN Del Monte - No. 303 Tins 5 for 1
FAMILY STYLE CORN Del Monte -'No. 303 Tins 5 for 1
SAUERKRAUT Del. Monte - No. 303 Tins 6 for 1
TOMATO JUICE Del Monte No. 300 Tins 8 ' 1 00;
. If You're Not Shopping Here You're Spending Too Much!
PRICES EFFECTIVE WEDNESDAY THROUGH SATURDAY - CLOSED SUNDAY