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Show sired. Bake at 350 degrees in a 8x13 inch pan, until toothpick comes out clean, about 1 hour or a little more. VANILLA SAUCE 3 Tbsp. cornstarch A cup sugar 2 cups boiling water 2 Tbsp. butter tsp. vanilla 1 MIX CORNSTARCH, sugar and add gradually, the boiling water, in a saucepan. Bring slowly to a boil and boil about 5 minutes. Remove from heat, add butter and vanilla and serve hot over the boiled raisin cake or over other types cake or puddings. If you prefer the flavor of brown sugar, substitute that for the white sugar and add Vi tsp. nutmeg if desired. FRUIT DUMPLINGS 2 cups flour 2 Vi tsp. baking powder Vi tsp. salt 2 Tbsp. sugar Cinnamon and nutmeg as desired 23 to 1 cup water MIX DUMPLINGS as for baking powder biscuits, to a soft dough. Place any type cooked fruit with juice in a covered kettle and heat to boiling. Now drop dough into boiling fruit, by the spoonful, cover and cook on low heat about 10 or 12 minutes, and do not lift lid during cooking. The Jones family always prefer raspberry, but try some other type of fruit for a tasty dessert and served warm. ORESONC mmB SALE Fmitiy Delights 12 HBOfcilA1TKBAlT HALLOWEEN PRINTS Full bolts Values to $3.49 yd. 45 wide i.i BLACK BROADCLOTH 45" wide r.o.t. POLYESTE Values to $1 .98 As Available lb. 1 , 3, 5, or 10 lb. DOT & STRIPE BRUSHED Southern California and ROBE VELOUR lb. bags Full bolts or r.o.t. CLOWN PRINTS resident of Farmington, was born in Ogden and graduated from d. 45 wide filled with plump muscat raisins, which are the seeded raisins, not those seedless raisins. The muscat raisins are seedless raisins which are on the grocery shelves. THOSE WHO enjoy a heavy type rich cake, would like this and often there is no frosting, just serve plain or for a special dessert, use the vanilla sauce over it as a dessert. Dean also shares a recipe for fruit dumplings and his family a bit hard to find , but you might like to try it with the regular especially like those dumplings cooked with raspber By KATHRYN JENNINGS R. Dean baked Jones has just moist boiled raisin cake, one which is a favorite of a the family. It is dark and spicy, ries, though any type of fruit may be used. BOILED RAISIN CAKE 13 cups sugar 13 cup shortening 1 1 pkg. muscat raisins, seeded 1 3 cups 1 level 'A tsp. ' tsp. Vi lb. size water tsp. soda cinnamon nutmeg tsp. cloves o 50-t- Washington D.C. He served a Spanish Amer- Satin Face 'A ican mission for the LDS 'A Church in Texas and learned about Mexican cookery there, so enjoys cooking Mexican food also. JOGGING FLEECE tsp. allspice tsp. salt 1 tsp. baking powder VA cups flour Chopped walnuts, if desired HE HAS lived in Los Angeles, Calif, and in Utah areas and spent four years in Hawaii. He is the father of five MIX SUGAR, shortening, raisins and water in saucepan and bring to a boil, simmer several minutes and let cool. Add remaining ingredients, mix well and add walnuts if de OQ de 60-wi- University in Georgetown children and maintains his own business in Salt Lake City, kj By LUCILLE STRINGHAM The following is a description of varieties of apples, growing season and description. RED Delicious, October to March, medium to large. Deep red. 5 knobs on blossom end, sweet, firm, fragrant, best eaten raw. Golden Delicious. October to March. Medium to large, yellow, firm, crisp, tender. Good for raw eating and also for general cooking. MTAMINS and nutrients found in apples: Apples have calories depending on the size. Apples contain very little sodium so are good for people who cannot have salt. They are 85 percent water, so 75-9- 0 are a good thirst quencher. Also apples are a good source bulk. of Apples are a source of vitamin A and C, thiamin, riboflavin, and niacin. They also have small amounts of calcium and potassium. APPLES that are good for general cooking are the ones that are used for canning. Buying guide, pound apples equal 2 large, 3 medium or 5 small. 1 pound equals 2 1 4-- cups peeled, sliced fruit. 2 pounds apples are enough for one 9 inch pie (6-- 8 medium). One bushel equals 40 pounds or enough for 4 quarts applesauce or 30 quarts apple slices. For drying apples: use 20-2- golden delicious, red delicious, Jonathan. For canning use Jonathan, golden deli More Relished Relish Recipes By DONETA McIntosh. APPLESAUCE DONUTS Vi cup butter cup sugar 2 eggs tsp. cinnamon ': tsp. nutmeg Vi tsp. cloves 5 cups flour 2 tsp. baking powder Vi tsp. salt 1 tsp. soda cup applesauce In a large bowl cream butter and sugar until fluffy. Add eggs one at a time and beat well after each addition. Add spices to the flour with baking powder and soda and salt. Sift together. Add dry ingredients to the butter-suga- r mixture with the applesauce. Chill the dough. Roll out of the 1 1 1 one-thir- d M cs SWEET RELISH large cucumbers onions green peppers 2 sweet red peppers quart water 4 Tbsp. salt (not iodized) Grind all the above ingredients together and add water and wait. Boil 15 minutes. Drain vegetables and add 4 cups sugar 2 tsp. celery seed 2 tsp. mustard seed V: tsp. ground cloves 3 tsp. tumeric BOIL FOR three minutes and then put in jars and seal. Yields 8 pints. Green food coloring may be added to vegetables for a prettier green color. 4 6 c tm CANDLEWICKING PILLOW PANELS x 18" 18 ea. Black and White 41 1 1 1 Complete stock MAJESTIC BUTTONS two-thir- doughnut cutter. Fry fat at 375 until golden brown. Drain on paper towel. Frost as desired or roll in sugar. ; Complete stock WISS SCISSORS OFF 20-2- SPICY APPLE MUFFINS Vi cup milk 1 egg beaten Vi cup melted butter 2 cups sifted flour Vi cup sugar 3 tsp. baking powder Vi tsp. salt Vi tsp. cinnamon Vi tsp. nutmeg 1 cup finely chopped apples Vi cup raisins APPLE CITRUS PUNCH gallon apple juice can frozen lemonade concentrate can frozen orange juice concentrate Vi cup packed brown sugar Tbsp. whole cloves Tbsp. whole allspice IN A LARGE kettle combine the apple juice, the undiluted concentrates and sugar. Stir until dissolved. Tie spices in a cheese cloth bag and add to juices. Heat and simmer covered for 20 minutes. Serve punch hot. Serves 18. 1 1 1 z. ODDS AND ENDS sir CONES OF THREAD Colors 3000 to 1 2,000 yd. cones as available z. CAMOUFLAGE 41 1 1 ADD MILK to egg, stir in fat. Mix dry ingredients together. Stir apples and raisins into liquid. Add to dry ingredients and stir just until moist. Batter should be lumpy. COUPON COOKBOOK CORNER PRINTS r.o.t. 45" wide Full rolls POLAR FLEECE Designer lengths 60" wide Values to $8.98 yd. WJO 1M SOLID CORDI1ROY Marion 45" to 60 wide Designer lengths Joyce Natural color only Prunes are a delicious snack food and versatile cooking ingredient, rich in iron and other important nutrients Sunsweet packages excellent varieties, both with and without pits. If the recipe calls for cooked prunes: Bring equal amounts of prunes and water to boil. Cover, reduce heat and simmer 7 to 10 minutes. If softer prunes are desired, simmer 5 minutes longer. Refrigerate covered. BURLAP Solid SPICE CAKE WITH BUTTERMILK 0 BROADCLOTH USE COUPON BELOW X 45 wide Full bolts do not overmix. Fill muffin tins full. Sprinkle with the following topping before baking: Vi cup finely chopped nuts, Vi tsp. cinnamon, 2 Tbsp. sugar. Bake at 400 degrees for 5 minutes or until brown. floured board. Cut with a eg 45wide Designer lengths Colors as available GLAZE eg cup chopped cooked Sunsweet Pitted Prunes 'k cup butter or margarine, softened 1 9 X eg A & S eg S o 0 X u g ZUCCHINI RELISH Grind coarse 1 0 cups zucchini and 4 cups onions. Let stand overnight. Drain and rinse in cold water. Drain. Add 2'2 cups vinegar, 5 cups sugar, 1 Tbsp. cornstarch Tbsp. dry mustard 1 Tbsp. tumeric 1 tsp. celery seed V2 tsp. black pepper 4 Tbsp. or more salt red bell pepper, ground green pepper, ground Cook about 30 minutes. Do not overcook. Seal. Makes 7 pints. dough at a time on a lightly u9 GATHERUM Relishes seem to be very popular with our readers. Many have called to express thanks for printing the 10 recipes two weeks ago. Others have sent in their favorite recipes to share with the readers. 12 cious, Northern Spy and 41 50" to 60" wide Full bolts CALICO PRINTS Apples Are sBeIidoii9 Q 8 UM2 ATESi WEB1WSBMTOCTOBEB R. DEAN Jones is a Ogden High School. Also graduated from the University of 0 teaspoon baking powder teaspoon baking soda V teaspoon salt IVi teaspoons cinnamon 1 teaspoon nutmeg 1 k teaspoon cloves 1 cup granulated sugar 'k cup brown sugar, packed 1 teaspoon vanilla 2 eggs flour Vh cups 1 PRINTS n i Retailer I I This coupon is redeemable lor 10C (plus 7C horKJing)when moiled lo SUNSWEET PRUNESPO Bo 1404 Ctnlon IA 52734 pnMded 4 has been used laid pjrcnase m occoidanoe 4h tins otter Niy olber use con 9 v V on any size package 9 SUNSWEET 0 PRUNES 3 O COTTON CHRISTMAS Glaze h termilk. Fold in prunes Turn into 9x baking pan Bake at 375 degrees F. about 35 minutes or until top of cake springs back when lightly touched Let cake stand in pan while preparing Buttermilk Glaze Buttermilk Glaze: In a small saucepan, combine 1 cup granulated sugar, 'k cup buttermilk, 3 tablespoons corn syrup and cup butter or margarine Bring mixture to a rolling boil, cook for 5 minutes Stir in teaspoon baking soda and boil 1 minute longer. Remove from heat and stir in 2 teaspoons vanilla Pour evenly over warm cake in pan Allow glaze to be absorbed into cake before cutting eg U fl jldh i f liOTlQjyd: Full bolts 45 wide $ 0 yd.- d STORE COUPON O 45" wide cup buttermilk Buttermilk A & UNBLEACHED MUSIIN Cook prunes by package directions, drain and chop Cream together well butter, sugars and vanilla Beat in eggs (Mixture may appear curdled ) Sift flour with baking powder, soda, salt and spices Blend into creamed mixture alternately with but- 0) w fa :: Candlewicking SS 239 (983) 02 09869 I I I slilutes Iroud Iraraces proung purchase ol suttoent stock to ooer coupons presented lor redemption musl be shewn upon request Wnd 4 use is prohibited taxed or oltwwse testneted bylaw Cash eolue I20C PER PURCHASE date SUNSWEET LIMIT GROWERS ONE INC COUPON Solid Long and Short ACRYLIC PILE Rolls and remnants FIR 54 wide NYLON NET Assorted colors 72" wide 41, I Expiration Jut 31. 1984 I 704SQ 700110 I J J t |