.. ....m,....

t

:5.- til? it i. . it

. 1 Food is always an important i”: part of festivities and the rich, . hospitable smells of turkey roast- .,1ng. ham baking and hot mince in. is the traditional aroma of 'appy homes at the Christmas lceason in this land blessed with plenty. , Riding our favourite hobby . horse-that careful planning is the ” essence of smooth and efficient management - we believe tha; g three important thoughts should dominate all food planning for the Christmas season. First, Christmas dinner and all the meals of the festive season r should be "special" and they should taste wonderful.

Second. they should look as deif- aious as they taste.

Third. food can taste delicious. look beautiful and still be neither exotic nor indigestible.

Due attention to the third point is important when planning menus for children. elderly people and chronic invalids. There is nothing more "disappointing than to have some member of the family ill dur- ing the holidays. nothing more deflating to a child's enthusiasm than to be denied a share of what the others are eating at a festive meal. Children, aged people and invalids really "cat with their eyes." it is the fancy shapes and bright decorations on the simple sugar cookies that makes them ”Christmas cookies". the colouring in the healthful fruit drink and the bright topping on a simple milk milk pudding that can turn a sim- ple. balanced meal into a "party."

Imagination and a sense of the dramatic possibilities of food are the first requisites of holiday sea- son meals. Roast turkey. steamed pudding, black fruit cake and mince pie can't be beaten for emotional as well as palate ap- peal at the yule time. It is the wise home-maker who contrasts these and all the other ”p-arty foods" with simple. stimulating lunches or suppers that havevno hint of connection with the ice- box remnants of holiday dinners.

Cheslnuts, of which we were deprived during the war and im- mediate -postwar years now are plentiful on the Canadian market. imported from Ilaly- Tlley are?” integral part of the English Christ- mas food tradition and you who are lucky enough to have open fires can create a jolly. informal gathering around the coals with a big bag of chestnuts to roast. I big plate of sugar cookies and 3 big pitcher of "Christmas lemon- ade." Chestnuts are also delicious x as a creamed soup or served as a v vegetable with

it War

1 4

contains recipes for roast, turkey and a variety of stuffings. we are going to suggest an alternative in the form of roast goose with baked apple.

ROAST GOOSE WITH BAKED APPLE

1 eight-pound goose

2 cups bread crumbs

1 chopped onion

2 tablespoons fat

V; teaspoon sage

1 teaspoon salt

Pinch of pepper

6 to 8 apples

Vi cup brown sugar

3 sweet potatoes

Cook the giblets until tender. chop and add to stuffing made by mixing bread crumbs, onion. fat. sage. salt and pepper. After clean- ing and washing the goose thor- oughly. stuff. and sew thegneck and back. Roast for fifteen min- utes at 500 degrees F.. then re- duce the heat to 350 degrees F., and cook about three hours. Wash and core six to eight apples: sprinkle with brown sugar. stuff with mashed and seasoned sweet potato; bake until tender and serve hot with the goose.

And with turkey, goose. chicken or holiday meat left-overs serve cranberry orange relish.

CRANBERRY ORANGE BELISH

4 CUPS c'3”'9E”le5 To caiptivale the imagination 2 Cups Cammnla geedlessl and fill the lummies of the child- oranges ren. clusters of red and green

2 cups sugar

Put raw cranberries and oranges through the food chopper. Add sugar and mix well. Chill in the refrigerator a few hours before serving. This makes one quart of relish which will keep well for several weeks in the refrigerator.

Speaking of oranges. donit dis- card the shells when you ream naval oranges for breakfast Juice. If you cut them right. you may have fluted. bright, clean skins to use as a dramatic container for cranberry orange relish. fruit cups. sherbet. puddings. whipped sweet potatoes. nut meats. candies and many other foods.

The cups are really very easy to make. A sharp knife is the only tool you need. Pierce the blade through to the center of the orange. Make a second cut at an angle to the first and continue until the two halves are separ-

ated. Rea-m the orange for juice 9? remove the orange pieces for fruit cups and salads.

Oranges are good too in Christ-

mas salad rings.

it Since every womanls cook book

All of these cookies will keep "V fresh for days if stored properly - and that means in a tightly closed tin box. Be sure to store soft cookies in one tightly closed ,oontalner. crisp cookies separate- , Iy in another. And are they ever delicious! Each variety has its unique flavor.

CHRISTMAS COOKIE CANEB

Ingredients; 3-4 cup softened butter or margarine; 1-2 teaspoon salt, 2 teaspoons almond flavor- ing; 1-2 cup sifted confectlonera' sugar; 1-2 cup old-fashioned mo- lasses. 1-2 cup finely chopped nut meats. 2 1-2 cups sifted all-purpose flour.

Method: Cream together butter or marg:.:ine, salt. almond flavor- ing, and sugar. Add the molasses and nut meats. stir flour into mix- ture, about 3 tablesppoons at a g time. Chill dough until it is stiff

enough to handle. shape small

pieces of dough to resemble can- t dy canes. keeping hands and ' board dusted with confectloners' 1 sugar instead of flour. Bake on

lightly greased cookie sheets in a

slow oven (326F.), for 15 to 20

minutes or until lightly browned. ' Gaol on pan one minute before re- moving to wire cake cooler. when

cold. decorate as follows: sift con-

fectloners' sugar and measure 1

cup for use; stir in 5 teaspoons

water. Spread over cookies with a -.0 paring knife; place on wire cake

cooler for icing to'harden. Then

-stripe with red and green icing . made as follows: For each color ifltrlpe desired, stir 2 tablespoons . water and 1 drop vegetable color- lnto 1-2 cup sifted confection- ; . arI' sugar. Drip icing across cookie came from end of teaspoon or 3 paring knife to form stripes. if desired. use pntry tube for strip-

'.' lug canes.

COCOANUT SQUAIII

' 0 Ingredients: For Oruat: 1 1-2 I fciips atftnd all-purpose flour. 1-2 if cup sugar, . one-third cup but-

ur or margarine; three table- . spoons old-fashioned dark molas- tl cl. 1!): Topping: 2 out (beaten). .v .3-4 cup sugar. 8 tablespoons sift- .) ed aIl- flour, 1-4 teaspoon ,; ult. 1-2 teaspoon baking powder. 1- 1-! cup old-fashioned molasses. 1 cup chopped nut meats; Lnoup shredded ooeoanut.

Method: For crust -em flour Ilid sugar together. Out in but-

Ftit or margarine ,to make crumb t-eoIIIt.uI&!.yMd.,moIaanu; mix

' i 1 n no um- .)'0VIlI.

butter or cream. F

time. For Topping --Mix the eggs sugar, flour. salt. baking powder

be slightly soft, but do not

to cool. Cut into 36 squares, MOLASSES CRISP

Ingredients: 3 cups purpose flour; 1-4 cup

salt. 2 teaspoons spoons cinnamon;

ginger;

and cinnamon. Cut shortening in to mixture to resemble Stir in warm molasses. For

at a time on to greased

sheets; flatten tops to 1-8 thickness with a glass

with a damp cloth. Bake moderately hot t400F.) 7 or 8 minutes. For rolled cookie c”Zl dough until stiff enough

shape with cookie cutters. Decor

Bake as for drop cookies Makes '1 dozen cookies.

at

ritlifiiliilwiiiiing

ly soft. but do not increase baking

in- crease baking time Leave in pan

sifted all- sugar; 1 teaspoon baking soda: 1 teaspoon 2 tea- 3-4 cup short-

crumbs. drop cookies drop 1-2 teaspoon hatter cookie inch covered in a oven for

to roll (about 4 hours or overnight). Roll on lightly floured board and.

ate as desired with colored sugar, nuts. or dried or candied fruit. above.

SN DIC. '50-fem IT

CHRISTMAS SALAD RING

2 envelopes plain gelatine

'26 cup cold water

1 cup boiling water-

55 cup sherry

36 cup orange Juice

1 pint cranberry orange relish.

Soften gelatine with cold water. Add boiling water. Cool. Add orange juice and sherry. Add cran- berry orange relish. Pour into mould. Chill. Unmould and sur- round with orange sections.

And here is a salad tip. Add a little lemon juice to water in which lettuce or other salad greens are freshened. It revives and crisps them. For salads that are popular and different use a var- iety of salad greens -- romaine. watercress. endive or chicory and lettuce.

AMBROSIA

Ambrosia. a delicious combin- ation or oranges and cocoanut. is good during Christmas holidays when many appetites desire only a refreshing fruit dessert after hearty meals. Combine:

6 oranges

lfa cup powdered sugar

1 cup grated cocoanut

Arrange orange slices in serving dish, sprinkle with sugar arid coco- nut.

WINTER-WONDERLAND

candies turn a vanilla rennet des- sert into an ideal Christmas dainty -and by using a pastry tube to make the hands of a clock. a novel New Year tasty is yours in a jiffy. Exercise your own initiative 3 little. and you'll be surprised how many attractive topping ideas you will discover.

2 cups milk (not canned)

1 package vanilla rennet powder Set out 4 or 5 dessert glasses.' Warm milk slowly, stirring con- stantly. Test a drop on inside of wrist frequently. When comfort- a-bly warm. (110 degrees F.) not hot. remove at once from heat. Stir rennet powder into milk quickly until dissolved - not over one minute. Pour at.o.nce. while still liquid. into individual .des- sert glasses. Do not move until set -about 10 minutes. Then chill in garnish each dessert with an ap- refrigerafor. Just before serving. propriaie Christmas topping Such as slices of cranberry Jellbf Cut using an assortment of Christmas cookie cutters or butter icing tinted red and glee" Dllied 10 W91

' 2 hard-cooked egg yolks

5'!!! GUARDIAN. CHARIJOTIETOWN .

x

KAIILEQUIH ALMOND COOKIES

214 cups sifted all-pur-pose flour

-34 cup butter or margarine

6 tablespoons sugar'

3 egg yolks

it candied lemon rind. chopped

3 dozen blanched almonds

1 oz sweet cooking chocolate. melt- ed

sift flour and measure. Push the hard-cooked egg yolks through a fine sieve. work butter or mar- garine until very soft, then work the sugar in gradually.

Now beat in the raw yolks well. next the sieved egg yolks. Then add the lemon rind and flour. At this point you add the food coloring and if you want to make harlequin colors, divide dough into three pafts and add a few drops of food color- lng to each. Wrap up the dough in waxed paper and chill 1 hour. Set your oven at 3'15 F or moder-

ep . Flour baking sheet and roll dough out very thin right on it. Cut the dough in diamond shapes-very easy if you make a paper pattern and out with a sharp knife. Bake 12 minutes. Do not allow cookies to brown! i

Take off the baking sheet im- mediately. Dip the fat end of each almond in the melted chocolate and place in center of each diamond. Makes 36 diamonds.

Gixomv GINGER FUDGE

13 lb candied ginger

-ll cup milk

2 cups white sugar

1 cup brcwn sugar

2 tablespoons light corn syrup

2 tablespoons butter or margarine 1 teaspoon vanilla extract

Cut ginger in small chunks with kitchen scissors. If ginger has sugar crystals attached, soak in the milk. than drain, but save milk for your fudge.

Cook white sugar. brown sugar. milk and corn synip over medium heat until a little dropped in cold water forms a soft ball or candy thermometer reachez. 238F.

Stir occasionally. Remove from range. add butter or margarineanzl cool. Now butter a large platter,

when candy is cool. add singer and vanilla extract. then beat hard until fudge begins to thicken. Pour onto buttered platter and mark off in squares before fudge sets ccm- pletely. Makes about 18 wondirlul

resent holiday figures-

(iiritas reals

This is our special Issue before Christmas. so here goes with some honey recipes which you will find tasty and decorative for the Yuletide season. Before we start. however. may we wish our read- ers a very Merry Christmas with plenty of good things to eat.

with a supply of honey on hand ' you can plan to include something ' different in the Christmas menu.

molasses. nut meats, and cocoa- , mm Bake In I moderate (36011) a surprrlsie for the whole family. oven ml. 25 mmutes The top Wm you can imlt the number o terns

in your shopping lists. for honey

can be used in so many ways. - in baked goods. in candy. in meat and vegetable dishes, and in bev- erages.

Here are a few choice for holiday entertaining:

HONEY NOG PUNCH BOWL

1 whole 088: 2 egg yolks: 3 thi- spn. honey; 1-16 tspn. salt; 1 pt.

recipes

enlng; 1 1-2 cupsy old-fashioned

molasses. (heated). milk. Meringue: 2 988 Whites: 1-3 EGGLEBS HONEY COOKIES Method: Sift together the flour. mm. salt. scant: 2 tblsvn. honey:

gun;-, baking soda, 531;. ginger Cinnamon. nutmeg. Beat whole 1'2 ND h0l'l9YI 1'3 1'-l-ll-l 3110”-

egg and yolks slightly. Add honey and salt. Blend thoroughly. milk. Chill several hours or over-

and beat to a stiff foam. add hon- ey gradually and beat until

5 Yield: 12 punch cups,

FRUITED COFFEE SQUARE

' 1 1-2 cups enriched flour; 2 tspnr blkllll .- Wder; 1-2 tspn. salt: 1 age: 1-2 cup honey: 1-: cup milk; 3 tblsnn. melted shortening.

squares.

with all the fixing

Q

DOWGET.

baking and salt. Beat egg, and add honey. milk. and shortening. Blend thor- oughly. Add to flour mixture, stir- rlng only enough to moisten flour.

together flour.

Pour into greased pan 8x8x2 in- ches. Spread cranberry mixture over top, sprinkle with streusel and bake in moderate oven (375F.) about 35 minutes. ' Yield; 16 2-inch squares or one coffee cake 8x8 inches. '

CIl.ANBEII.RY TOPPIN G

1 cup ground cranberries; 1-2 cup mincemeat; 1-4 cup honey. Mix well and spread over batter.

STREUSEI.

margarine or butter; 1-4 cup hon- ey. Mix ingredients. sprinkle over cranberry topping mixture.

enlng; 2 cups flour:

1-4 cup enriched flour; 2 tblspn.

1-2 tspn.

To be Ohrlstmuy. pour fudge in-

to shining uiu tmaa-colored cups (available at most paper atoms).

oiinrsrrus warans

1 teaspoon.unflavored gelatin:

3 teaspoons cold water

3 teaspoons boiling water

Few drops peppermint or wintgr.

green flavoring

PW drop! red or green food color- 118 About 2 cups oonfectloners' sugar. soften gelatlne in cold water, then dissolve in boiling water. Add a few drops of flavoring and a little red or green food coloring. work in

' oonfectionen sugar with your hands to make a stiff mixture. splnkle a little confectlonerr aug- ar on bread board and roll candy very thin with a rolling pin. out any shape and let stand on board until dry and brittle. Makes 4 doz- en tlny wafers.

JOLLY CHOCOLATE DOMINOS

115 cups hazelnuts

8 cz sweet cooking chocolate

2 egg whites

1-ll cups confectloner's sugar.

Put hazelnuts and 3 ounces only of chocolate through food grinder using the fine blade. Then mix up thoroughly with the unbeaten egg whites and confectlcner's sugar. Dump onto baking sheet and pat iii- to a. rectangle about Vs" thick. Let stand overnight at room tempera- ture to dry out.

-H-tme.t.t

' 5.

Melt remaining chocolate over boiling water. Then frost the entire surface of the rectangle with melt- ed chocolate. Let it harden. when firm. cut with iiherp knife in re- gular domino size. 1'' x 254". Now make up a simple frosting with it cup confect.ioner'a sugar mixed with enough lemon juice to make a stiff paste. Lacking a pastry tube. make lines and dots with the point of a knife. Makes 34 dominoes

HOLIDAY DUNDEE CAKE

1-3 cup walnuts 4 1-3 cup candied orange or lemon peel

2 table orange juice 1 1-3 cups currents

1 cup seedless resins C

1 cup butter or margarlni 2-3 cup sugar

4 eggs

2'5 cups sifted cake flour. la teaspoon salt

1 teaspoon baking powder

Chop up walnuts coarsely; sliver orange or lemon peel: squeeze juice from orange; pick out stems from currants and ralslns..

Start your oven at 2'15 F or very slow.

Work butter or margarine until creamy. Then gradually work in sugar until mixture is very light. Add unbeaten eggs one at a time. beating batter very hard after each

addition. Now stir in walnuts and slivered peel. sift flour with salt and baking powder. add to creamed mixture with fruit and orange juice.

Grease 10" tube pan and fill -with

batter. Bake 1 to 1'4 hours or un-

TEU. 1950

ttl cake tester comes out clean Wham, place of um wire mam Wm h v C

Doked into cake. Better cover with brown paper du.rlng the last third 05 baklns 50 tron won't brown too much. , No matter what t

Ilse. outline the snagmlnpgegl cinnamon candies. so gay:

SUGARPLUM TREE

This enchanting tree makes a gay table decoration and can be made any Size you like. For an 5" tree mllke yourself a cone-shaped pat. Wm (Just like 3 dunce cap) out of Daper 8 inches high. Now you need

you can get in any hardware slot... Lay your cone-shape pattern on the wire mesh and cut around it with heavy scissors. shape cone to- Se er and fasten l . me hairpins. w th fine win c. To "make the cone firm. stuff it Very tightly with tissue paper, Next you will need about 1.4 pounds of gum drops, suck 3 mom. pick into the fat and of each drop then poke the other end of cm toothpick through the wire mesh deep into the tissue paper,(now you see -why the paper must be stuff. ed in very tightly and securely.)

Something warm gets a

Add

night. Just before serving prepare meringue: Add salt to egg whites

stiff. Blend or fold into eggnog. leaving

the surface fluffy with meringue. Dust with cinnamon and nutmeg.

Sift

cinnamon; 1-2 teaspoon cloves and 1 teaspoon soda. Heat hon- ey and shortening carefully for I minute or two. when cool add dry ingredients that have been sifted together several times. Roll out to 1-4 inch in thickness and cut with a doughnut cutter. Bake on greased cooky sheet for 12 to 15 minutes in a moderate oven (3501). when cold, frost with a powdered sugar frosting. Decor- ate with clusters of rod cinna- "and candles and bits of green gum drops to form holly wreath design.

"10" unloved and often used indicate that are added to home- made candy are nuts and dams, Whether added to chocolate. mo- lasses flavored. brown sugar can- dy. to dlvlriltyi or to what-have- you. dates and-nuts do the trick 3: most candy makers and eat-

AMBIOSIAI. SANTA CLAIJS

Because this cake sent: Claus

K.

H"m"'"d' "MY ” Chml-mu cake recipe, use you own.

Other-

mlxtuire. Then, add flour and

warm welcome . 1., ..

Gm &3

'2v456.'

L What is more comforting than a love-

ly robe to'relax in for the evening, to lend 5 Special channWto' breakfast time? We have robes of soft wool, quilted,” washable cotton, and jersey,

all at reasonable prices.

time is part of the fun. The two M”, "l' cake: 2 cups sifted all-purpose flour 3 teaspoons baking powder

labeledfnamoldandyou w tum; by

him to stand up when he's ftnt::- work lIl.0l'DnlE1ln:o:::lrl soft. ed. you must use I better that work in the sugar unti mixture is V turns Into I heavy but -fine-ten light and fluffy. Beat one until , ,, hIllIlIt- NM Mn 1! you have such I very light and add to the sugar

1-4 teaspoon salt 1-2 cup shortening 1 cup sugar i

2 eggs - 8-4 cup milk

1 tellvoon - extract

Start your oven at 3'15! or mod-

OTIM.

am fl , , in 1 ”'" '”'”"" and '2; completely at room tempera- """ T0 tron. mix up 3 com confec-