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HomeMy WebLinkAboutThe Brussels Post, 1974-12-04, Page 24.4.AMOKA'::?,4110 -SHORTBREAD — As in Scotland, why not make buttery-rich shortbread part of the welcome to those who come to your home-during the festive season. If you're on a shortbread treasure-hunt this year, try the variations from Food Advisory Services, Agriculture Canada. (Agriculture Canada Photo) Shortbread the sribol of Yuletide McKILLOP MUTUAL FIRE INSURANCE COMPANY Established 1876 HEAD OFFICE: SEAFORTH, ONTARIO Mrs. Margaret Sharp, See.-Tre,as.—Phone 527-04 It Cost: Only A Little Tc Be Safe Fire, Extended Coverage, Windstorm, Theft, Property Damage, Liability, Etc. Directors and Adjusters: Wm. Alexander, Seaforth. Ross Leonhardt, R.R. 1, Bornholm. Phone 5345552327272;l921:411 Robt. Archibald, R.R. 4, Seaforth Ken Carnochan, R.R. Seaforth John 1V/CEwing, R.R. 1, Blyth Stanley McIlwain, R.R. 2, Goderich R.. Seaforth L 52 4-7051 Donald McKercher, R.R. 1, Dublin Wm. Pepper, Brucefield J. N. Trewartha, James Keys, R Box 661, Clinton Agents: ' Steve J. Murray,R.R.#5, Seaforth. eEtuiree,rSe' rfonrtdelli 1.• 527-1837 482-7534 482-7593 Wingham Memorial Sh QUALITY SERVICE CRAP'TMAN Open Every Weekday Your Guarantee for Over 35 Years of CEMETERY WATERING Box VA WINGHAM JOHN Cranberry berts. with the bounce For centuries, shortbread has been associated with the Christmas and the New Year seasons. A search through history ,reveals the interesting story about this delicacy. Like tartans and whiskeys, shortbread is part of the pride of Scotland. It is eaten year round but especially at Christmas and Hogmanay, the Scottish New Year's Day. The rich, slightly sweet, biscuit-type cake is an essential part of the welcome to those who conic to visit on the first day of the New Year. Shortbread is probably a descendant of the Yule Bannock (an oatmeal cake) which used to be baked on Christmas eve in honor of the new-horn Child. The round cake bore the sign of the cross. This explains why so many rounds of shortbread made today are marked into quarters ' As the festive season approaches, bakeries and specialty stores across the country are offering different types of shortbread. Many are decorated with nostalgic designs such as heather,"hands-across- the sea'' or "Frae Bonny Scotland". fine, thin cakes, cut in strips, with caraway, are sold as Petticoat Tails. The name comes from "petits gastels" meaning small cakes in old French. Ayrshire Shortbread contains egg yolk and cream; and Queen's Tea Cakes, egg, grated lemon rind and rosewater, Ginger Torte is made of two ginger-flavored cakes, sandwiched and iced with ginger icing and decorated with green sugar. If you're on a shortbread treasure-hunt this year, try the following variations from Food Advisory Services. Shortbread 1 cup butter- 1/2 cup fruit sugar 2 1/4 cups sifted all-purpose flour Cream butter well until light yellow. Add sugar gradually and beat until fluffy. Reserve '/4 cup flour for flouring board. Add 2 ctips flour to creamed mixture 1/2 cup at a tithe. Mix well after each addition. Turn dough onto board and gradually knead in remaining 1/4 cup flour: Divide dough in half and knead each half 5 minutes. Chill 10 minutes, Rollto 3/8 - inch thickness, Cut in 1 V1,,inch rounds and prick with, fork. Bake about 20 minutes at 300°F, Cool. Make about 4 dozen. FRUIT AND NUT SHORT- BREAD: Make as Shortbread but combine '/4 cup chopped candied peel or cherries and 1/4 cup chopped almonds with flour before adding to creamed mixture. - GINGER SHORBREAD: Make as Shortbread but combine '/4 cup finely chopped candied ginger with flour before adding to creamed mixt tire. When cool, sandwich two cookies together with small amount of butter icing. CHOCOLATE SHORTBREAD: Make as Shortbread but add '/4 cup cocoa to butter with, sugar For most of us, Christmas conjures up visions- of groaning dinner tables, buffets and gifts of food and beverages. While many stomach upsets are the result of overeating and drinking, some health problems are related to unsafe food handling. Hero arc a few safety tips - The safest way to thaw the Christmas turkey is in the refrigerator or in cold water in a watertight bag or container. Allow 5 hours per pound in the refrigerator or 1 h our per pound in cold water. The turkey may be allowed to thaw at room temperature if it is wrapped in a brown paper bag. This prevents the outside from thawing faster and getting warm before the inside thaws. Allow pproximately 11/2 hours per PORK: Supplies will be adequate. BEEF: Total supplies are expected to be adequate with lower grades relativesiy More plentiful than top grades of grain finished beef. DAIRY PRODUCTS: Specialty Dairy products, such as egg-hogs, fancy ice creams, party dips, will be in plentiful supply for the holiday season. EGGS: The production and supply of eggs will be ample in Canada. POULTRY: All poultry Will be in plentiful supply and stocks will be heavy. There will be more and reduce flour to 2 cups. Reduce baking time to 15 minutes. OATMEAL SHORTBREAD I cup butter '/2 cup brown sugar 2 1/2 cups rolled oats I cup sifted all-purpose flour Cream butter until light yellow. Add sugar gradually and beat- until fluffy. Combine rolled oats and flour. Add to creamed mixture 1/2 cup at a time. Mix well after each addition. Roll on lightly floured board to 3/8-inch thickness. Cut in 11/2 -inch rounds and prick with fork. Bake 12 to 15 minutes at 350°F. Makes about 5 dozen. pound. To speed up the thawing process, turkeys of 20 pounds or more may be thawed at room temperature for the first 12 hours, followed by immersion in cold. water for the balance of the time. Never stuff a turkey the night before. it is not safe because moist stuffing makes an ideal place for bacteria to grow. For safety's sake use a meat thermometer to determine the doneness of the turkey. Insert the thermometer in the centre of the stuffing and roast the bird until the temperature reaches 165°F. Do not use the same utensils or cutting board for raw turkey and cooked foods. Wash hands and utensils with very hot soapy water after handling the turkey. heavier than average weight birds on the market and especially heavier tom turkeys. FRUITS: Supplies of apples and pears in the major markets during December will be adequate to meet buyer needs. VEGETABLES: The supply of storable vegetables (cabbage, beets, carrots, onions, parsnips, potatoes, rutabagas and squash) will be adequate. Retnenibett it takes but a moment to likee a Brussels Post Want Ad and be money in pocket, To advertise- just Dial Brussels You can tell a good berry by its bounce-a cranberry, that is. Packing plants actually use this characteristic to test for quality. A good firm cranberry will bounce, whereas a soft berry won't. Only the lively berries make it to your home. The cranberry is a native fruit of North America. Early colonists named the fruit ‘JCraneberry" because the slender curved stems and flower resembled the neck and head of a crane. Later the name was contracted to cranberry. Even though the fame of the cranberry has spread to Europe, its cultivation is still almost entirely confined to our continent. The lingonberry is a European cousin. Cranberries are commercially grown in British Columbia, Quebec, Nova Scotia and Prince Edward Island with a few in Ontario. They require moist, cool conditions and special care. The fruit ripens in late October, ensuring a peak supply throughout November and December. This is the time to stock up on them. They will keep refrigerated in the original package for two weeks. For longer storage, wash them, discard stems and bruised berries, dry and freeze in airtight plastic bags or containers. They: don't even require thawing before cooking. Although cranberries are traditional for Christmas, it's a good idea to have a supply on hand all year around. The berries add a distinctive color and flavor to beverages, relishes, salads, pies, cakes, cookies, bread and muffins. When cooking these berries, be careful not to overcook. Simply heat until they "pop" open. Cranberries go well with many fruits, especially apples. Food Advisory . Services, Agriculture Canada have come up with two zesty combinations. "Crunchy Cranberry Salad" is a shimmering mold made with apple juice and cranberries. Plan to serve this salad with roast Safe turkey preparation December food outlook 22 THE BRUSSELS POST, DECEMBER 4 1974 887-6641. tu rkey, or chicken. Apple Crumble" is dessert, pairing fresh c with apple pie filling crunchy topping. Crunchy Cranberry 1 envelope unflavored 2 cups apple juice 11/2 cups cranberries 3/4 cup sugar Dash salt 1/4 cup chopped celery '/4 cup chopped wal Soak gelatin in '/4 cup 5 minutes. Combine juice, cranberries, stig and cook until skins of c begin to pop. Add gelat until dissolved. Cl partially set. .Fold in( walnuts. Pour into 4- and chill until firm hours). Serve unmolded cream. 6 servings. Cranberry Apple Ci 1 19-ounce can apple 2 cups cranberries 2/3 cup sugar '/3 cup all-purpose floe 2/3 cup rolled oats 2/3 cup brown sugar I/3 cup butter Combine pie filling, c and sugar. Turn • int( baking dish. Cover an minutes at 325°F. Corn rolled oats and brown in butter until mixture coarse bread crumbs, over cranberry apple Bake uncovered 30 mini 6 servings. ZIP ELECTRIC CONTRACTI Residential, Com Industrial Brussels, Ont. — Ph. Prop. WAYNE