HomeMy WebLinkAboutThe Wingham Advance-Times, 1936-12-17, Page 3Thursday, Dec. 17th, 1936
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9
YULETIDERECIPES
Dainties for the Festive Season
A Delicious Christmas Cake
Two-thirds cup butter, 2 cups
white sugar, 4 eggs, 2^ cups flour
sifted with 2 teaspoons baking pow
der and 1 teaspoon salt, % cup milk',
5 drops oil of lemon, l1/^ pounds
bleached Sultana raisins, % pound
citron (finely shredded) % pound
candied cherries (cut in halves), ¥2
pound almonds, bleached and ground,
2 cups shredded cocoanut (put
through food chopper,' using second
or third knife). Cream in order, but
ter, half the sugar, beaten eggs, rest
of sugar and oil of lemon. Stir in
alternately flour and sugar, add nuts,
and lastly the fruit dredged with
flour. Bake in slow oven for about
2 hours, or steam 2 hours and dry
off in the oven.
Small Christmas Cake
Two cups brown sugar, 1 cup but
ter, 1 cup sour cream, 3 cups raisins,
3 cups currants, Va cup molasses; 5
eggs, 1 teaspoon each of cinnamon,
cloves, allspice and nutmeg, 3 cups
flour, 1 cup nutmeats (walnuts and
almonds coarsely chopped), lemon
and citron peel to taste, 1 teaspoon
baking soda.
Habitant Christmas Cakes
Two cups flour, ¥2 cup sugar, %
lb. butter, ¥2 cup chopped sultana
raisins, ¥2 cup shredded, toasted al
monds, 2 eggs, 1 tspn, baking pow
der, strawberry jam. Cream butter
and sugar together, add eggs, lightly
beaten, and the flour, sifted with
baking powder, in alternate spoon
fuls. Stir in gently the raisins. Half
fill small greased tart tins, and bake
in fairly hut oven 15 minutes, When
the cakes are done, turn them out of
the pans, brush them with the straw
berry jam, which has been warmed
slightly, and coat them f.hicklj with
the toasted, shredded almonds.
Moist Fruit Cake
Eighteen eggs, 2 pounds butter,
2% pounds brown* sugar, 5 pounds
currants, 7 pounds seeded raisins, 2
pounds dates, 1 pound almonds
(blanched and chopped), l1,4 pounds
mixed peel (citron, lemon. and or
ange), 1 bottle lemon essence, 2 cups
preserved cherries, 2 nutmegs, 1 tea
spoon cinnamon, 1 cup molasses, 2
teaspoons soda dissolved in a little
hot water,, 2% pounds flour, salt to
taste.
Bake in a slow oven, 350 degrees,
from two to three hours, according
to the size of .pan used. As this
would, make a very 'large cake, I only
use one-third of the recipe, andTake
mine in small ’loaf cake pans. 'This
recipe, if :baked by a slow fire, will
make a very moist cake, which will
keep nicely in a crock for five or six
months.
Fruit 'Cake
One lib. flour; 1 lb. ’butter; 1 lb.
brown sugar; 12 eggs; 1 cup Barba
dos molasses; 4 teaspoons cinnamon;
4 tspns. .allspice; 1% tspns. mace; 2
tspns, grated nutmeg; %• tspn. soda;
3 lbs. seeded raisins, cut in pieces; 2
lbs. seedless 'raisins; 1% lbs. citron,
DIONNE QUINTUPLETS GET IN PRACTICE FOR XMAS.
9
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This was a big day in ti.e lives of. — .> ...i . . <i.-kcu tv/ice . \ vonne, Lltb 1 , is in the act of pour- approach of-Christmas, looks on witn 1 drop, and Cecile is being served bj' the nurse with eye.; which seem to
the little Dionne quintuplets, as this I to sit down to a huge turkey dike this, j mg some delicious gravy. Nurse Noel j approval—Marie with curiosity. Em- Nurse Lercux to what is perhaps her plead, “Me, too!”
festive scene would indicate. The five'with trimmings an’ everything. | who French name points to the fast 1 ilie is diaining her cup to the last |-econd helphig. \nnette looks up at
To Ease a
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Get Real Quick-Acting,
Quick-Dissolving
“ASPIRIN”
See How
“ASPIRIN"
..TabletsWork
In 2 seconds by stop
watch, an “Aspirin’1’
tablet starts to disintc-
grate and go to work.
Drop an “Aspirin” tab
let into a glass of water.
By the time it hits the
bottom of the glass it is
disintegrating. What
happens in this glass
* . . happens in your
stomach.
For QUICK Relief
If you suffer from headaches what
you want is quick relief.
“Aspirin” tablets give quick re
lief, for one reason, because they
dissolve or disintegrate almost in-4'
stantly they touch moisture. (Note
illustration above.)
Hence—when you take an “Aspi
rin” tablet it starts to dissolve al
most as quickly as you swallow it.
And thus is ready to start working
almost instantly . A. headaches,
neuralgia and neuritis pains start
easing almost at once.
• “Aspirin” tablets are made in
Canada. "Aspirin” is the registered
trade-mark of the Bayer Company,
« Limited, of Windsor, Ontario. Look
for the name Bayer in the form Of a
cross on every tablet.
Try it. (You’ll say it’s marvelous.
ASPIRIN—
40CK THrtArr/tc^u
Demand
and Get—
cut into thin strips; 1 lb. currants,
washed and dried overnight; dry can
died rind of 1 orange; % cup melted
bitter chocolate; 1 cup grape juice;
1 cup Jamaica rum; 1 tspn. hot wat-
.er.
Cream the butter, add sugar grad
ually.and beat thoroughly. Add beat
en yolks of eggs. Then add flour
(except ¥3 cup reserved to dredge
fruit) mixed and sifted with spices,
finely chopped candied orange peel
.and .fruit dredged with flour; add
grape juice and chocolate. Beat egg
whites until stiff and dry and add to
the cake. Grease and flour pans and
(Cover with greased brown paper, tied
down at sides. Steam for 2 hours,
remove paper covering and bake 1
hour in a slow oven. This will make
’nearly 14 pounds of cakes.
Potted Christmas Meat
Three pork hocks; 2 lbs. stewing
.beef .(off the shank), 2 tspns. mixed
,pickling spices; seasonings.
Method: Wash the meat; put’ in
kettle and cover with cold water.
.Simmer gently for three hours. Re-
mov.e the meat and put through meat
chopper; set aside in bowl. Boil the
bones for .another hour. Strain; add
spices .and (Continue cooking until the
liquid, is reduced by half. Strain ov
er the (chopper meat; all salt and pep
per and mix thoroughly. Turn mix
ture into ;a wet Fowl, chill, slice and
serve -with fowl or with cold salads.
Mincemeat ‘
One lb raw .beef; ¥2 lb. fresh ton
gue; 2 lbs. each of raisins, currants,
apples, kidney suet .and brown sugar;
1 teaspoon each of cloves, cinnamon,
nutmeg mixed 'with 1 teaspoon powd
ered sugar; % pt. _brandy; ¥s lb.
candied orange peel; 1 pt. grape juice
or cider;,V2 lb. candied lemon peel;
¥2 lb. candied citron peel.
Boil beef and tongue and chop
fine. Chop suet as fine as meal.
Shred peel and citron. Mix all the
ingredients except the brandy. Put
in a stone crock ahd pour the brandy
over it. This makes one gallon of
mincemeat—enough for quite a lot of
pies and cookies during the holiday*
season. If you desire to keep it for
any length of time, pour a layer of
melted suet over the top. If brought
to a boil and then canned, mincemeat
may be carried from one season to
the other.
Christmas Stars
One cup and 3 tablespoons powd
ered sugar; 1 teaspoon lemon juice;
1 teaspoon grated lemon rind; 1 egg
white; % cup ground blanched al
monds; % teaspoon cinnamon.
Fold the sugar, lemon juice and
lemon rind, into the stiffly beaten egg
white. Add the almonds and cinna
mon. Roll to % inch thickness on
a board that has been sprinkled with
powdered sugar. Cut into star shapes
(or any other appropriate »shape)
Bake on a greased baking sheet in a
moderate oven (350° F.) for 8 to 10
fiftinutesi Mak’cs 2 dozen cookies.
Creole Plum tuduing
Two lbs. beef suet; Ha lbs. flour;
1 lb. sugar; yolks of 8 eggs; 1 lb.
raisins; 1 lb. currants; Vi lb. citron;
1 pt. cider; 1 nutmeg; pinch of cin
namon; milk.
Chop the beef suet very fine. Mix
with the sifted flour. Add the sugar,
slightly beaten egg yolks, the raisins
(floured), the chopped currants and
citron, the cider, grated nutmeg and
the cinnamon. Beat all well together,
adding milk until of the proper con
sistency. Scald and flour a pudding
cloth. Wrap the pudding in it, leav
ing room for the pudding ±0 swell.
Boil for six hours; serve with hard
sauce.
Plum Pudding
.Two pounds finely grated carrots;
1% lbs. bread crumbs; 1 lb. 10 ozs.
seeded raisins; 1 lb. 10 ozs. currants;
1 lb. 2 ozs. seedless raisins; Il’s lbs.
sugar; 1% lbs. beef suet, chopped
very fine; juice and grated peel of 1
lemon; 4 ozs. almonds; 6 eggs, 434
teaspoons each of cinnamon and nut
meg; 1 teaspoon allspice; 1 teaspoon
salt; 2 tablespoons rum; 2 cups milk.
Wash currants and allow to dry
overnight between two cloths. Mix
dry ingredients and fruit Add beat
en eggs and other ingredients and
mix all together. Put into greased
pans and steam for 4 ¥2 hours. Makes
a 12-lb. batch.
Southern Plum Pudding
Two cups finely chopped suet; 2
cups finely rolled lady fingers; 1 cup
flour; 2 cups S-ugar; 2 cups seeded
raisins; 2 cups currants; 1 cup finely
chopped citron; 1 cup whisky; 1 tab
lespoon rum flavoring; 3/a cup sher
ry; 3 beaten eggs; 1 tablespoon fine
ly cut orange peel; 1 tablespoon fine
ly cut lemon peel; 1 cup chopped
blanched almonds; 1 teaspoon each
ground cinnamon, cloves and nutmeg;
1 tablespoon salt; 2 teaspoons van
illa.
Mix the suet and sugar thoroughly.
Add the other ingredients, the, lady
fingers and flour last. Fill tin molds,
cover with waxed paper and put on
close-fitting tops. Steam in a cover
ed pot three-quarters full of water
for 6 hours. Keep in a cool place un
til ready for serving. Then steam for
2 hours and serve with Foaming or
Hard Sauce. Aging, of course, will
improve the flavor.
Suet Pudding
One-half cup suet, chopped fine;
1V2 cup molasses; Vs cup milk; IV2
j cups all purpose flour; Vs tspn. salt;
1 ¥2 tspn. soda;. Vstspn. cinnamon; 3g
tspn. nutmeg; 2 tspns. baking pow
der; ¥2 cup raisins.
Mix together the finely chopped
suet, molasses and milk. Measure
and sift together the flour and dry
ingredients. Mix with the fruit and
add to suet mixture. Four into a
well-greased mold and steam two
hours, or put into individual molds
and steam 35 minutes. Serves 6.
Candied Orange Peel
Remove peel in quarters from "or
anges, Cover with water to which
a teaspoon of salt for each three or
anges has been added. Boil a half
hour. Drain. Boil in fresh water un
til tender—another half hour. Drain.
For each three oranges bring 1 cup
sugar and Vs cup water to a boil. Add
the peel and boil gently until syrup
is nearly absorbed. Drain and roll
Ira sugar.
Mincemeat Cookies
One-quarter cup shortening; l3s
cups sugar; 2 eggs; 1 teaspoon
ground cinnamon; ¥2 tspn. ground
cloves; 34 teaspoon ground nutmeg;
1 cup mincemeat (your own or a
commercial product); ¥t cup chopped
nuts; ¥2 cup sour cream; 1 teaspoon
soda; 3 cups sifted flour; ¥2 teaspoon
salt.
Cream butter, sugar and eggs to
gether. Add spices, mincemeat and
nuts. Add sour cream alternately
with sifted flour, soda and salt. Drop
by the teaspoonful on a greased
cookie sheet. Bake until lightly
browned—about 20 .minutes—in a
moderate (375° F.) oven.
THERE IS A
SANTA CLAUS
window.
As he tucked the
arm and turned to
package under hi.-
leave the shop, a
: HOW THE TURKEY noble bird, callable of supplying sus-
i CHANGED XMAS FARE ■ K"“n':c tu "‘a"y' “nd 'vllat • gcne”
little boy came in. Ross heard him
ask the proprietor if he still had the
lamb that was in the window that
morning. He was told the gentleman
just leaving had bought it. “Oh,” the
disappointment he felt showed in his
voice. Wasn’t there something else
he would like? But there didn’t seem
to be anything else.
Among the culinary gifts from the
aboriginal ^inhabitants of North Am
erica to the white man—cornmeal
foods, pemmican, succotash, pump
kins, squash, sweet potatoes, fish and
wild fowl and clams and beans baked
! in clay, maple syrup and maple sug-
. ar—roast turkey stands supreme. *
As Ross Hutton finished telling his
little daughter the story of Christmas,
of the shepherds and the Christ child,
and had as tactfully as possible ex
plained about Santa Claus, Polly
heaved a sigh. “Well, I think there’s
a Santy Claus and I hope he brings
me a sheep like the ones in the story.”
The day before Christmas, Ross
saw a white woolly lamb in the win
dow of a toy shop. He was glad he
had walked to his office. Otherwise
he might not have seen the lamb. He.
would stop on his way homo, and get
it. But one of the men in the office
offered to drive him home., so the
lamb was forgotten until ho hoard
Polly as she was being put to bed
tell her mother she hoped “Santy”
wouldn’t forget about the “sheep.”
Ross looked at his watch and decided
the shop would probably still be op
en, Anne called to him to ask where
he was going, and he answered, “Back
in a few minutes.” «
When he parked his car before the
slidp, the thought that the lamb might
riot be there, struck him for the first
time, Me felt much relieved, there
fore, when he saw the Iamb Tn the,
As he got into his car Ross caught ’
sight of a small boy standing before ‘
the window, his gaze fastened on
place where the lamb had been,
seemed so disappointed, it was
bad there wasn't another lamb
him, Ross thought as he drove away.1
But probably something <'
catch his fancy and he would forget i
all about the lamb. Children were like '
that . Ross wondered though if Fol- j
ly would have forgotten so easily. He I
scarcely thought so. The poor little
thing would have been mightily dis
appointed. He was glad he had re
membered before it was too late.
But try as he. would he couldn’t
get the picture of the little fellow out
of his mind. Halfway home he turn
ed his car around and went back to j
the shop. The boy had left, so Ross
asked the proprietor if he could tell
him where the boy lived. He lived
just around the corner. He often
came into the shop. Tonight lie had
come to buy the little lamb for his
small sister, and was so disappoint
ed -when he found it gone. The pro
prietor had tried to interest him in
something, else, but he hadn’t been
successful in doing it. Ross interrput-
cd to know in just which house the
boy lived. Then in order to have
some satisfactory excuse to offer at
home, he bought a baby doll for
Polly.
When somewhat later he came in
to the living room where Anne was
busy trimming the Christmas tree,
she want to know where on earth lie
had been. He shook his head and put
his finger to his lips as a warning
not to waken Polly. He placed the
package under the tree and with a
happy smile he began helping with
the work of trimming.
The next morning he was awakened
by Polly's happy cry that she knew
there was a “Santy Claus” because
he had brought her a “sheep” and a
baby doll just as she asked him to.
Ross sprang out of bed and into the
living room. Whore could the “sheep”
have come from? For there was Pol
ly with a lamb under one arm and
the doll under the other.
“Where?” Ross asked, pointing to
the lamb. Anne whispered she had
bought it.
“There is
Daddy?” Polly’s voice implied she was
giving information rather than asking
it.
Ross Jieartily agreod. with hers
“There certainly is a Santa Claus be
yond a doubt.”
I Nearly three hundred years have
passed since the American turkey dis-
, placed the vaunted Sir Loin and Bar-
j on of Beef from their proud positions
j on the British Christmas table and
to,) i vanquished forever the claims of roast
or ! guinea fowl, quail, cranes and swans
- ' as the Christmas masterpiece of the
else would • festive board. Indeed, to-day, so dom
inant is the North American bird that
Christmas throughout the English
speaking world is not Christmas with
out a turkey/
The earliest documentary evidence I
of the Americanization of European
dietary is set forth in an ecclesiastical
ordinance by Cranmer, Archbishop of
Canterbury, in which is mentioned
“the turkey-cockc” as one “the great
er fowles” of which an ecclesiastic
was to have “but one on a dishe.” The j
learned Archbishop could not have'
referred to “ye Canadian turkey-
cocke,” for the Canadian turkey is a
ous repast! Browned to a nicety, fra
grant as a zephyr from Ceylon’s Isle,
and towering in regai mien above the
! portentious platter, the Canadian tur-
i key is a feast for a king. And also
• a feast for the mind, for with con-
j summation conies the spirit of Christ
mas, and all men are brothers. Tran-
quality, harmony, concord. Peace to
men of Good Will.
The Canadian turkey is famous for
its taste and bountiful proportions,
and thousands each year grace the
Old Country Christmas board, over
and. above the many thousands on
Canadian Christmas tables. The ex
port of turkeys and other poultry to
Great Britain has assumed very large
proportions, as a result of a fine re
putation gained by the shipments of
previous years. The average weight
or a box or turkeys for export is 125
• pounds, while the average box of
chickens weighs 60 pounds.
Christmas is mentioned but twice
by Shakespeare and then incidentally.
Yuletide was, however, an important
time in his life, because it was then
that his plays were produced by com
mand at the courts of Queen Eliza
beth and James I, with Shakespeare
I in the casts,
a Santy Claus, isn’t there,