| Show HOW AMERICA fS 'A4£r: ' v yC 3 V' 0K Sr? X' yfi - r r ' -- Your r- 'f J w-- w- - WA Turkey 3 & rx By CLEMENTINE PADDLEFORD w V ? t u ” 4" - fc i'5f i m vv if r t'2W Al rvVfcv f This Week Food Editor : r ! i Oive thanks with relish Thanksgiving dinner wouldn’t be complete without side dishes of relish to pique the appetite Sweet and sour condiments belong to the roasted bird as surely as the stuffing and giblet gravy Little cranberry has been going to the Thanksgiving feast since the Pilgrims’ first celebration But there are other delicious medleys of garden stuffs and fruits to lend decisive distinction and a fillip to the great dinner You can make a relish in mere minutes uncooked pert and piquant Your guests will relish these! RELISH CITRUS-CRANBER- I pound fruh I orangs ' -V 'y-'- - Diamonds are in! Makes 3 dozen deliciously different cookies 1V4 cups finely chopped or ground Diamond Walnuts 1 sq (1 oz) unsweetened chocolate grated or ground 3 Tbsps cocoa 2 T lisps flour tsp cinnamon 2 egg whites Dash salt 1 cup granulated sugar Diamond W alnut halves or pieces to decorate Mix together first five ingredients and set aside Beat egg whites with salt till soft peaks form gradually add sugar and heat till stiff Fold in walnut mixture and drop by teaspoonsful on greased cookie sheet about one inch apart Bake at 325 for 15 minutes Cool on rack GLAZED WALNUT BARS 2 Lsps baking powder cup soft butter or V4 tsp salt margarine 1!4 cups light brown 2 Tbsps granulated sugar firmly packed Vt 2 tsps vanilla 2 cups sifted 114 10 flour cups chopped Diamond W alnuts Vi cup chopped candied cherries (optional) THE BEST CALIFORNIA WALNUTS The Diamond Brand on every shell means fresh sweet choice walnuts grown only in California In 1 lb and 2 lb cellophane bags Look for the Diamond brand on clear bags or vacuum cans The same choice n kernels packed in handy rec- ipe amounts or in big holiday baking sizes Already-shelle- a Makes 3 dozen slightly chevy delightful bars dfggs Cream butter and brown sugar till fluffy Beat 2 whole eggs and 1 egg yolk (reserving white for topping) and vanilla Sift flour with baking powder and salt stir into butter mixture Fold in V4 cup of the walnuts and cherries Spread mixture in 13"x 9x 2" pan lined with plain paper Combine remaining egg white with 2 Tbsps sugar stir in rest of walnuts and spoon evenly over batter Bake at 375 for 2530 minutes Cool 10 minutes remove from pan to rack W hen cool cut into 1 x 3' bars 0 2 cups sugar tsaspaon salt I Umon I limi Wash cranberries and put through the food chopper using the medium blade Cut the orange lemon and lime into slices remove seeds Put through the food chopper Combine with the cranberries Add sugar and sal) mix well Chill overnight Serve as an accompaniment for meats or poultry Yield: 1 quart relish 3:'- CHOCOLATE WALNUT DROPS cronbofTMj NEW ENGLAND FRUIT MEDLEY con cut in quartan Drain syrup from peaches and pineapple into saucepan reserve fruits Add cinnamon and whole cloves Bring syrup to a boil Boil rapidly until reduced to M cup Add molasses and vinegar simmer 5 minutes Pour over reserved fruit Cool Flavor improves on standing Yield: 1 quart fruit medley CORN RELISH QUICK d !4 cup sugar Vl cup Vs i o wl I isospoon whole dove V4 cup molams V4 cup vimgar 6 maraschino cherries 29 ounces) cling peoch habit I con (20 ouncos) pimappii tlkit cut in half I pioco stick cinnamon 1 V4 V4 vimgar tsospoon soh teospoon Tobosco tsospoon eshry tad 1 loo spoon mustard sad con (12 ouncos) who Is ksrml com 2 loblsspoons chopped gran poppor I tablispoon chopped pimisoto I tablispoon mines d onion Combine sugar vinegar salt Tabasco celery and mustard seed in saucepan Bring to boil boil for 2 minutes Remove from heat Combine with remaining ingredients Chill Flavor improves on standing Corn Relish Yield: about this wiek 1 H cups Quick TNI IN m rlee NhisIh 34 IV63 1 |
