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Show Festive Foods For Holiday Fare & p For a good cook with lots of imagination and a pair of clever hands, Christmas offers a real opportunity to swing wide and handsome in the kitchen. Mrs. Dale H. West and Mrs. Floyd, Booth are just that kind of Cook end add new luster to their holiday decorations with that "something from the oven." These include cookie house, candy castles and marvelous sugaribells to hang from a traditional tree or to decorate the mantle. , ...The bells, admittedly, take cooking know how and a bit of experimenting to7 make: but Mrs. West and Mrs. Booth feel that anyone can fashion them XJ - rv hi V if. with-patienc- ' and care. They share their method as follows: Combine unbeaten egg whites and granulated !gugarin the 'pronation of five cups of sugar to one gg. . If eggs are large, add slightly more ..sugar. Consistency should be thick, holding intoa ball if pressed in the hand. The sugar should be blended into the egg white, (very thoroughly and slowly, to make the sugar distribution even.; Use creaming method rather than stirring or beating as you want . . no-a- - ir. . "bubbles. Pack mixture, which will be thick, into bell mold. ; ."" 7 top). (Mrs. West used a goblet witlva Pack firmly and level top with knife edge. Tip mold upside down on cookie sheet and lift off carefully, leaving mix standing. Repeat until sheet is filled, leaving about 4" between each bell so air can circulate freely between them. Caution : each time mold is emptied, it must be thoroughly wiped of sugar before another bell is pressed into it. Bake. in very cool oven, between 200 and 225. bell-shape- d ' - I (See SUGAR WHITE BELLS, Page 10A) CLE'V.Eit COOKS CREATE CHRISTMAS PRETTIES -Mrs. Dale West, left, and Mrs. Floyd Booth, are two of the many local women who delight in creating fanciful and charming holiday specialties in their kitchens. Mrs. West demonstrates one of the cookie houses they are making, while Mrs! Booth holds a sugar bell and the white goblet from which it was molded. SUNDAY, DECEMBER 5, 1965 i riCTf"W , tf -- A M Of- - ''.;' 4 M if' I 4 . I '!?Tf 'TjilWIWIlWf lwtif-w...- . MMMMMMMMM.MM,.M Everlasting Buffet Delicious Buns Dark and Rich For Holiday Guests From Scandinavia The English come in for lots of good natured ribbing about their cooking, but the 'ribbing stops short when it comes to Christ-ma- n steamed puddings and fruit cake. For it's in this area of, culinary art that the English" shine.. This English Filbert Fruit Cake is o'ark and rich and perfectly solid with fruit and nuts. Make the cake well in advance and give it a chance to mellow and' age in a cool plice. Wrap the cake in cheesecloth or some other porous cloth that's been soaked in brandy. Then every once in a while during the mellowing process, the clotfirwith "brandyr One of the things that's distinctively English about this cake, in addition to having alwut 90 per cent fruit and nuts, is the re-so- ak fltertiu ' mmnma III! English Cake "ttt ... T'i i"1l ' (Seel' BUFFET CAKES, Pagt 10A) (See SCANDINAVIAN BUNS, Page ?A) - "NoproblemsTifpace-when-yourinvita- ; -- tion says "Open House." You can accommodate many more guests when they come in shifts. j And no problems of. what to serve, .eiihjLi)penJiouae Filberts are the small, rounded, brown - from the heart if it is to have real meaning nd but it does not have In the Scandinavian countries December 13th is a very important day.. This is Si Lucia Day which, ushers in the Christmas holidays. ' St; Lucia was a Christian martyr who died in the 4th century. In her honor each year the oldest daughter in the family, dressed in white robes with a crown of green leaves and candles, awakens the family with hot steamng coffee and Liicia Buns. Lucia Buns are delicious yeast buns flavored with saffron and studded with raisins. Saffron not only adds flavor but imparts a golden-yellocolor to the bread. Saffron- is a spiceIt i native to the Mediterranean area and is imported primarily from Spain. Saffron is the dried stigmas' of the saffron crocus. It JSJrgs.75.()00 croctis blossoms,' or 225,000 indi vidua stigmas, to produce"aun(TXr! ' For this' reason saffron is the saffron. There is a new note in hospitality this a free' and easy kind of entertaining that promises a party welcome whenever guests drop in. Holiday Open House, a perfect name for this kind of entertaining, is full of the spirit that prevades all our socializing at this sentimental-time of year. Your doorbell will ring cheerfully all Afternoon," as guests arrive to share a bite and cup of cheer. They'll exchange good wishes and friendly talk all around, then go on their way, making room for the new arrivals. year (See PROUD CAKES; Page 7A) tAW)lt , ,i,i.,ihi.iii a.ifc J--- .v.4j, ,lirbni " . w very-interesti- . f 1. - - ng -- , |