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Show j Pace 10 HOUSEHOLD MEMOS I Festively Wrapped Puddings and Cakes .Moke Excellent Gifts to Fill Holiday Gift List ' 4 Tuesday, November 7, 1950 The Dragerton Tribune, Dragerton, Utah Planning for the Future? Buy U.S. Savings Bonds! LYNN CHAMBERS vV 'Old-Fashione- MENU Beef Stew d Fluffy Dumplings ' Green Salad Crusty 'Rolls Broiled Grapefruit Beverage wviV ' : w' A ,$V V V'-'- '- - Plum Pudding 2 Serves pound bread, crumbed 1?4 teaspoons salt f4 teaspoon nutmeg ' 1 teaspoon cinnamon teaspoon cloves 1 cup milk, scalded J4 cup brown sugar,' firmly packed 4 eggs, well beaten ( 10-1- C'Trf irrV t -- V trriP' . 'Mrf m - f . VMr 4 : , v f VA . . ' , I f " - "X, . 4 , -- ( AwC v 3-"'- ; Jt ',. '. 4 n iMVIWMiNlft9Wfciafe.VM v. MmflrWTHmiWnm Bake Fruit Cake Early to Ripen It. (St Rtcipa Bilow ) ByJ.ynn Chambers White-Fr- uit Holiday Desserts IT MAY SEEM early to think of the holidays, but not If youre going to have fruit cakes and plum puddings on hand for the big feasts. While youre making some for your own family, dont forget that festively wrapped pud f! v. dings and fruit cakes make excellent gifts to till in those on list which are diffithe spots the last minute. at cult, especially " Rich in flavor and fruits, both cakes and puddings need time to ripen and mellow so they will taste their very best. Make them four to six weeks in advance, and desserts ready and o it your hands when time is at a premium. PUT TOE INGREDIENTS together the following day, steam and bake them at a leisurely pace, and youll have them all out of the way by the timeyou want to start sup- - - Dark - Fruit Cake 12 eggs 4 cups sifted flour 2 cups fresh butter 1 pound brown sugar 2 pounds raisins 2 pounds currants 11 pound pecans 1 pound citron 1 pound almonds .1 teaspoon nutmeg 1 teaspoon mace 1 teaspoon cinnamon U cup lemon juice Y cup canned peach juice 6 - ounce glass jelly (blackberry, currant or grape? H cup cream ,f . Wash and dry raisins and currants. Blanch almonds, drain and cut with pecans into quarters. Cutn citron into. thin slices. Place fruit-ilarge mixing bowl. Sift flour, measure and sift with the spices and mix with With the fruit until well coated. Cream butter, add sugar gradually. Add beaten eggs and jelly. Next stir in the flour, .nut and fruit mixture alternately i with fruit juice first, then - 1 1 1 ries 1 Cake layers Makes 2 pound white raisins grated fresh coconut cherpound crystallized 10-ln- cb pound ' crystallized apple4 Vi pine pound pitted dates currants 1 pound pecan meats H pound walnut meats J4 pound - H pound Brazil jauts H pound blanched almonds pound citron pound candled orange peel Yo pound candied lemon peel 1?4 cups butter , 2 cup! sugar H teaspoon salt 10 eggs, unbeaten floor cups siftedall-purpos- e 1 cup orange juice Weigh out fruits and nuts; chop into desired sizes. Cream butter. Add sugar gradually and beat until fluffy; add salt. Add eggs one at a time; beat well after each addition. Add half of flour to egg mixture and beat until smooth. Sprinkle remaining flour on fruits and nuts, coating each piece. Add floured fruits, nuts and coconut to egg mixture; blend. Add orange juice and blend whole mixture thoroughly. -- Pour into two 10x4-inc- h tube pans that have two layers of greased brown paper on bottom. Bake in a very slow oven (275) for three hours. $4 M well-greas- ed all-purpo- se 3-- -- - , J4 ..... . , w 4. ' with word Snowdrift" front strip you unwind with JLr Key OinERf(fyo(act ZgjSjVOil, YOU MIL ALSO eCHfc 4 AcazrncArz LYNN SAYS: Know Cookery Terms To Follow Recipes Suet Plum Pudding Serves 8 2 eggs, beaten $4 cup sugar ; 2 cups suet, chopped 2 teaspoons nutmeg IH teaspoons cloves 2J4 teaspoons cinnamon 1 teaspoon salt 1 cup dark molasses 2 cups raisins cup figs , cup candied citron 1 cup nuts , -- 7 ' 1 teaspoon soda. 2 cups sifted flour 14 cup dry bread crumbs 14 cup buttermilk or sour milk. 14 cup sweet milk Combine eggs, add . sugar,, suet, " ; cream. spices salt and molasses. Mix Line pans with heavy waxed pa- welL Add coarsely chopped fruits per and butter lightlyr Fill pans and nuts. Sift soda and flour onto almost to the top. Bake small loaf bread crumbs; mix wTelL Add to cakes for 3 to 4 hours at 275. first "mixture alternately with sour rt and sweet milk. Turn into- a Bake large loaf cakes 4 to hours at 250. The cakes will shrink mold two or greased pudding coffee cans, filling from the edges when done. full; cover tightly. Steam in slow oven Cool cakes on a wire rack, without removing the wax paper. When (250) 2Vz to 3 hours. Serve with Hard SaUce. cool, wrap in heavy wax paper. 4-- cup.choppeddates 1J4 Y Y -' .- L--!r-dF -- cup currants cup raisins cup chopped figs -cup finely chopped citron M cup finely chopped candied orange peel ii cap finely chopped candied lemon peel Yi pound ground snet Y enp orange juice Comblnecrumbs,saIt, spices, milk and sugar. Mix well and cdoL Stir in eggs, fruits, fruit peels, suet and orange Juice. Mix thoroughly. Pour into two greased quart molds; cover with lids or double thickness of waxed paper and steam four hours. 1 V gcedbd mummuomi -- - x When recipes call for parboiling, this means that the food is cooked briefly in water or stock, and then prepared in another manner to w&ttzsf Otf YOtfc MEXTAVSCfASe JtFASL&CAfi OF SAOliO&fr complete. The term applies usually to meat and vegetables. To sear means to brown rapidly with a quick application of heat. The term is used with meats.' To poach means to cook very briefly in hot liquid just below the ubTc"u,,vrt boiling point. To blanch means to dip in very hot water briefly to loosen skin flavor (as for nutmeats), (in strong vegetables), or to whiten skin. Dredge is a term frequently used. It means to coat with dry ingredients such as flour or sugar. "WheiT dusting is called for, sprinkle food with dry ingredients, but more lightly than in dredging. To cream' means to blend and soften ingredients together. This is whats done in cake and cookie recipes with the sugar and shorten- - ing. To lard means to draw narrow strips bf salt pork through lean meat with a larding needle just for Meats which are that purpose. - larded are those which are lean and need extra fat so theyll be juicy after cooking. Marinating refers to the process of letting foods stand in sauce or reasoning to give them flavor. Its jsed for fruits and vegetables in salads, and meats before cooking. Pan broiling? Grease a heavy skillet very lightly and cook food in it on top of the range. Crisping refers to restoring texture as in dry cereals by heating in the oVen. If used with vegetables, place in iced water.If a recipe calls for minced "fine with a knife. onion, cut Dont use a grinder unless the term ground is used. To truss means to skewer or tie poultry or game to preserve its shape while cooking and thus make carving easier. Sifting means passing through a sieve. Its done to restore lightness to ingredients, and often helps to blend them, too. on ..I'lble Snowdrift lg pure, method pictures... over 200 recipes to treasure v asy-to-fotl- ow Includes chapters on Snowdrift Quick-MethCakes. ..Wesson Oil Salads and Dressings... famous .. Chiffon Cakes... New i 1 od STIR-N-RO- Pastry ,r m,. Ll i 25i ctrfificaf goes with every cookbook If you art now I X . HZXES A NSW COOKBOOK YOULL USE EVERY DAY1 New inspiration for planning exciting meals. Snowdrifts Golden Anniversary Cookbook brings 50 years of cooking experience right up to the minute. Helps you get Snowdrift-Sur- e results day in and day out! THERE5 A DIFFERENCE IN SHORTENINGS! The fine vegetable oil used to make Snowdrift is more costly than that in any other shortening. Yet you pay no more for Snowdrift. And you taste the difference in your baked and fried foods. Experts have voted Snowdrift-frie-d foods superior tn flavor. Your light, luscious quick-methcakes can be mixed in just 3 minutes with Snowdrift Yout piecrust and hot breads, too, are delicious- -' because Snowdrift is made of finer, costlier vegetable oil than any other shortening! YES od ns -it MINI NAME ANDDDRESS) j II F01 och copy ol th Golden Anniversary I book with Certificate worth 25 on next purchase of can of Snowdrift, I en- close 25 ond the word Snowdrift" clipped from two-qua- Little Bo-Pe- ep p Little is enjoying a life. The rhyme of Engvery long lands sheep farms and great wool trade, was fjrst known in 1364. Wesson OH & Snowdrift People P. O. Box 6366A, Chicago, IU. New Cook- - f " NAMi I with key from any size con of Snowdrift.. I Offe. expires February J L M 28. IMI. I ' """ I J 3-l- b. I . j STREET'" metal strip that unwinds Bo-Pee- " I 1 . OTY Offer mm wm wm mm mm mm mm limit'd to U. 5. t I J ""lilATI ond poi teuton.. J M mo mm Mt-- e J |