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Show B S B ft 5 fl fl .fl fl fl B fef m cases as Vv&r ' - ' ' - iTHE; r;' " ' ' p!l,v '" IV ' ' ' , " fA ' -a ' ! K. I ? V Let your Kitchen say, "Merry Christmas" (Set Recipes Below) Kitchen. Gifts WHEN YOU SIMPLY can t face the ordeal of shopping among the crowds anymore, why not do your Christmas shopping right in your own kitchen? s Thoughtful gifts to fit al- f'yh' I most anyone on ItiAA " yur st can be VVirf' M made right in A A the warm and 1,1 ' j cozy kitchen. Ai Children will Vmm ( adore conf ec- Wrc tions that are tasty and colorful; color-ful; neighbors and relatives will love your Jellies; and any bachelor will appreciate a box of cookies to nibble over his favorite book on a long winter evening. LYNN CHAMBERS' MENU Fried Oysters Tartar Sauce Buttered Broccoli Mashed Potatoes Lettuce Wedges Blue Cheese Dressing Crusty Rolls Beverage Canned Peaches Cookies from pineapple. Dice pineapple and combine with apricots; measure and add Vz cup sugar for each cup of fruit and juice. Cook over low heat until thick and transparent. Seal in hot, sterile glasses. Christmas Star Cookies (Makes l'i dozen 3-inch cookies) V cup mixed, candied fruit cup seedless raising 2 tablespoons sugar Containers for all these can be cheerful and full of Christmas spirit. Cover a cereal box of the cylindrical shape with gay wrapping wrap-ping paper and line with toil or waxed paper. This is excellent tor cookies it you don't want to put them In tins. Jelly glasses can be tucked in small baskets, or even muffin tins and the whole wrapped in colorful cellophane, then tied with gay ribbons. rib-bons. Confections can be wrapped individually and then placed in clear plastic containers which can be used for freezer or refrigerator use later. Here are several jellies which can be made from canned juices It your own canning shelves do not provide enough for gifts. Pink Apple Jelly (Makes 5 6-ounce glasses) SH cups sugar I cups canned apple Juice Red coloring H bottle liquid fruit pectin Add sugar to juice in saucepan and mix well. For a pink color, add a few drops of red coloring. Place over high heat and bring to a boll, stirring constantly. At once stir in fruit pectin. Bring to a full, rolling boil and boil hard 1 minute, stirring constantly. Remove from heat, skim and pour quickly into glasses. Cover jelly at once with ft inch hot paraffin. paraf-fin. Grape-Grapefruit Jelly (Makes 7 6-ounce glasses) 1 cups grapefruit Juice 1 cups bottled grape juice 3H cups sugar 1 box powdered fruit pectin Squeeze and strain juice from 2 medium-sized grapefruit. Measure lft cups juice Into a large sauce-pan. sauce-pan. Add grape ijUA1 juice and mix well. Heat Juice gflfflDD JXXiXx-" fruit pectin and WZi stir until mlx- SfOirfi3 tur eomes to W " hard boil. Stir in sugar. Bring to a full, rolling boll and boil hard 1 minute, stirring constantly. Remove from Veat, skim and pour quickly into glasses. Paraffin at once, Pinecot Jam (Makes 10 6-ounce glasses) 1 pound dried apricots t No. 2H cans broken pineapple pine-apple slices Sugar Wash apricots and cut in pieces; soak overnight in syrup drained 1 tablespoon water 1 tablespoon orange juice cup shortening cup brown sugar 1 cup sifted flour 1 teaspoon baking powder teaspoon salt Vi cup water teaspoon vanilla 1 cup corn flakes Chop fruit and raisins into fine pieces; mix with sugar, water and orange juice. Cook until a soft paste is formed. Blend together shortening and sugar. Sift flour, baking powder and salt together and add alternately alter-nately with water and vanilla to first mixture, then stir in finely crushed corn fcth flakes. Chill thoroughly. Roll fQlOrfv dough thin on Njr-Jjfwl lightly floured Pf&v) board. Cut with ft ui$l s'ar cuer ryTq C3g small amount of filling in center of each star. Cover with another star cookie with center cut out with a smaller star cutter. Bake on a greased baking sheet in a moderately moder-ately hot (425F.) oven for 8-10 minutes. Deluxe Candled Orange Peel 6 navel oranges Water 2 cups brown sugar 1 cup water 2 tablespoons corn syrup Sugar decorations Cut the peel from oranges, then cut the peel with small cutters into star, tree or bell shapes. If you have no small cutters make a pasteboard pattern and cut around it. Place these designs as well as any leftover left-over strips into saucepan and cover with cold water. Bring to a boil and boil 5 minutes. Drain and repeat this 3 times to prevent bitterness. Drain water and then add brown sugar, 1 cup water and corn syrup. Boil gently, stirring constantly, until un-til syrup is thick and almost absorbed ab-sorbed by the peel. Drain and roll peel in sugar or decorations. Pink Popcorn Balls 1 cup sugar Vx cup water 1 teaspoon vinegar 2 tablespoons light com syrup H teaspoon salt 1 tablespoon butter 1 teaspoon red food coloring 6 cups popped corn Combine sugar, water, vinegar, corn syrup and salt. Cook to a very hard baU stage (265.). Add butter and coloring. Pour over popped corn. Shape balls. LYNN SAYS: Use these Short-Cuts During Busy Holidays Cut square biscuits from baking powder dough using the ice cube divider from a refrigerator tray. It's quicker than using a round cutter. cut-ter. When you don't have time to make white or cheese sauce for vegetables like broccoli, cauliflower cauliflow-er or brussels sprouts, simply melt some processed cheese in the top of the double boiler and pour over the vegetable. When muffins bake before the rest of the meal is ready, loosen them from the pans and tip them in the pans slightly and keep in a a warm oven until the meal is ready. A small jar of softened butter or substitute kept on a kitchen tabU is a big time-saver for such thingi as buttering bread or toast and mixing mix-ing with cooked vegetables. As soon as you remove food from cooking utensils, put water in them. They will soak while you eat, and will be easy to wash quickly. |