HomeMy WebLinkAboutThe Goderich Signal-Star, 1973-12-20, Page 2a
•
hristmas desserts easy to make
GODERICH SIGNAL -STARS. THURSDAY, DECEAl8ER 10. 1 7$--rAQ$ *1
Holidays are a time for Cream butter and gradually
egant eating and, for many, beat in sugar. Add egg and beat
ristmas Day would not benuntil fluffy. Stir icarrots,
complete without the favorite orange rind and juice. Sift
Christmas pudding buried in a remaining ingredients and stir
rich sauce. For the into creamed mixture. Spread
poditionalists, Food Advisory', evenly in a greased 8 -inch
services, Agriculture Canada, square pan and bake in a 350°F
recommend "Golden Christmas oven until a skewer inserted
Pudding This mouthwatering comes out clean, about 30
combination of fruits and spices minutes. Serve warm with
i made extra nice by the ad- sauce. 6 servings.
kin of buttermilk.
CUSTARD SAUCE
GOLDEN
CHRISTMAS PUDDING
lcups sifted all-purpose flour
!teaspoons, baking soda
!teaspoon 'Cinnamon
12 teaspoon nutmeg
18 teaspoon cloves
!cups dry bread crumbs
!Cups chopped suet
!cups brown sugar
;I beaten eggs
13 cup molasses -
1 cups buttermilk
l cups seedless raisins
1 pound candied cherries, cut
m halves
pound cut mixed peel
0, 11'2 cups currants
12 cup flour
12 cup slivered blanched
Sift flour with baking soda
and spices. Add bread crumbs.
Combine suet, brown- sugar,
eggs and molasses. Add flour
mixture alternately with but-
termilk to suet mixture. Com --
bine fruits and sprinkle with
12 cup flour__ Stir.- fruit and
almonds into batter. Turn into
peased molds. Cover with foil,
'tie tightly and steam; 6 -ounce
molds about 1/2 hour;--3-cup
molds about 2 hours. To reheat
steam 1/2 hour. Serve with a
rum or hard 'sauce. Makes
about 11 cups.
For something 'a little easier
an the budget, but still very
special, this "Holiday Pud-
ding" is perfect. Grated carrots
give it a bright* cheerful ap-
pearance while orange rind and
Anger provide a delicious zest.
Warm from the oven, it is great
with an orange or' custard
sauce.'
HOLIDAY PUDDING
1'4 cup butter
1'2 cup brown sugar
later' egg
I cup grated carrot
1 tablespoon grated orange
rind
3 tablespoons orange juice
112 cups sifted all-purpose
flour
112 teaspoon baking soda
I teaspoon baking powder
12 teaspoon salt
1 teaspoon ground ginger
2 eggs or 4 egg yolks
1/2 cup sugar
1/8 teaspoon salt
2/3 to 1 cup skim milk powder
3/4 cup cold water
1 cup hot water
1/2 teaspoon vanilla
Beat eggs. Add sugar, salt
and, skim milk powder and
blend with cold .water.
Gradually stir in hot water.
Cook over hot water, stirring
until thick enough to coat a
silver spoon. Immediately
remove from heat. When cool
stir in vanilla. Makes 2 2/3
cups.
Christmas seems to be that
time of year when everyone
tends to buy and prepare more
extravagant foods. But there
• are appealing, yet economical
festive foods your family and
guests can enjoy.
One of the most traditional
desserts is mincemeat. Whether
you buy it canned or make it at
home, it remains the favorite
for tarts and pies. You can
dress it up or extend it. Try
your favorite combination of
these ingredients for better -
than -ever mincemeat:. cin-
namon, nutmeg and coriander,
diced candied citron, lemon or
orange peel, orange juice,
lemon 'juice, brandy, rum or
sherry. To extend it, add 1/3 to
1/2 cup of shredded peeled ap-
ples or cranberries per cup of
mincemeat. Whatever you add
to your mincemeat, make sure
you 'nix it well, cover it, and let
it set .for at least 24 hours
before using, to blend the
flavors. -
For a very special treat, serve
a mincemeat parfait. Put layers
of vanilla ice cream and min-
cemeat in a parfait glass, top
with nuts or a cherry and just
wait for the compliments.
Duringthe restive season,
fruit cake and shortbreads are
popular but costly to serve
when friends drop in. Why not
consider instead some fancy
yeast breads made with sweet
dough, or decorated bars and
cookies. Most of these can be
prepared four to six weeks
ahead and kept in the freezer
until needed: Not only are they
BUSINESS
DIRECTORY
Ronald .L.
McDonald
CHARTERED' ACCOUNTANT
39 St. David• St., 524-6253
Goderich, ,Ontario
R. W. BELL
OPTOMETRIST
The Square
pitfield,
MacKay,
R
& Company imS
l
ted
London
STOCKS • BONDS
Guaranty Investment
Certificates
GARY BEAN
Call ZENITH 61200
for
Friday appointments
It
4 South St., Goderich
524-7661
For
FASHION
RIGHT
SHOES
The Place To Go Is
RQSS
SHOES
The Square
oderich
DIESEL
Pumps and Injectors
Repaired
For All Popular Makes
Huron Fuel Injection
Equipment
Bayfield Rd. 482.-7971
Cards For
All Occasions
*.,Gifts
* Soaks
* Stationery Supplies
* Records
ANDERSON'S
ROOK CENTRE
33 EAST St.
Goderrch
Air
CHISHOLM
FUELS
Distributors For
SUNOC'
PRODUCTS
HOME. FARM
INDUSTRY
• Free Burner Sew,
• 'Furnace Frire:
• Gasolines ,. P • ,rts
524-;' 081
CH
529-152-1
more economical, they also
save time.
Food Advisory Services of
Agriculture 'Canada have
prepared a biscuit mix that pan
be used to make breads or
cakes. Try it for old-fashioned
goodness in your Christmas
desserts.
BISCUIT MIX
8 cups sifted all-purpose flour
5 tablespoons baking powder
4 teaspoons salt
1 cup skim milk powder
1 1/2 cups shorteningMix and
sift flour, baking powder, salt
and skim milk powder. Cut in
shortening until mixture resem-
seconds on lightly floured
board. Roll in 7 x 9 -inch rec-
tangle. Cream butter, gradually
add honey and combine with
remaining ingredients. Spread
ever biscuit dough and roll up
like jelly roll, sealing edges.
Cut in 1/2 -inch slices and bake
in greased muffin tins about 2.0
minutes at 350°F. Makes 1 1/2
dozen.
COFFE CAKE
3 cups Biscuit Mix
1/4 cup sugar
2/63 cup water
1 beaten egg
1/2 cup jam .
Combine Biscuit Mix and
sugar. Add water to egg and
mix with dry ingredients to
form a soft dough. Turn into
greased 9 -inch ro'u•nd cake pan
and spread with jam.
TOPPING
1/4 cup brown sugar
1/2 teaspoon ginger
2 tablespoons butter
2 tablespoons 'chopped nuts
1/4 cup flaked coconut
Combine brown sugar and
ginger. Cut in butter until mix-
ture resembles coarse bread
crumbs. Stir in nuts and
The
traditional Christmas pudding is a treat greeted with anticipation during the holiday
season. Buttermilk adds that extra something to the mouthwatering "Golden Christmas
Pudding" from Food Advisory Services, Agriculture Canada.
bles fine bread crumbs. Store in
a covered contained in
refrigerator or other cool place.
Makes about 12 cups.. Keeps
about 3 months.
CANDIED
FRUIT PINWHEELS
3 cups Biscuit Mix
1/4 cup sugar
1 teaspoon grated lemon rind
2/3 cup water
2.,itablespoons butter
tablespoons honey
1/2 cup. mixed candied fruit
1/4 cup chopped walnuts
Combine Biscuit Mix, sugar
and lemon rind. Stir in water
to make a soft dough. Knead :30
coconut. Sprinkle over jam.
Bake at 400°F until topping is
lightly browned (30 to 35
minutes).
* May be 1itored 1 month in
freezer.
WORK WONDERS
LOVE'S
LAST
GIFT
REMEMIRANCE
Whether N's .A
• MONUMENT • MARKER • INSCRIPTION
You we rememberinga loved one.
Let
T. PRYDE & SON LTD
.
Help you decide on Your memorial
requirements - In. Goderich see -
Don D•nomm• 77 Hamilton St. 524-8761 or
Frank Mcliwain 524-9465
t3tA101WAMcA 'VA ASA Mt3WAVAIXSAI ii isea to mRfisssassamax,{i i tivi '
b�ft let things get
out al hand.
The new Buxton Supercl, ch
has something for everything. , •)om
for bills and credit cards, cheque
books and even a full sizepocket
for your pass book. Neat com-
partments keep everything in
order.
The Superclutch comes in
your choice of leather and colours.
That's why with the Buxton
Superclutch things just can't get
out of hand.
X
F.E. HIBBERT 1 SON
W. J. MIMING
FLOWR
SHOP
FOR THE FINEST IN -
HUNTING
FISHING
8 SPORTS EQUIPMENT
*4.4.2
—SPORTING
GOODS
-HOBBIES
-CRAFTS
HUCK'S
SPORTING GOODS
73 Hamilton St. 524-6985
Bank ift Trust Company
Hours
GODERICH BRANCHES
Christmas 1973 - New Years
OPEN MONDAY, DEC. 24 - to a.m. to 3 a.m.
OPEN MONDAY, DEC. 31, '10 a.m.'to 3 p.m.
CLOSED TUESDAY, DEC. 2 5,
WEDNESDAY, DEC. 26
AND TUESDAY, JAN. 1
• BANK OF MONTREAL • THE SANK OF NOVA SCOTIA
• CANADIAN IMPERIAL BANK OF COMMERCE
• ROYAL BANK OF CANADA • VICTORIA & GREY TRUST COMPANY lit
My name is Al Pacey.
I'Odrive my officeright to your farm.
Last year, the Royal Bank introduced a
completely new idea for the modern farm -
businessman. Agri -Bank. It's all the banking
services you're likely to need—on wheels.
And on December 13th, Agri -Bank opened
for business in the South Bruce & North
Huron Counties.
I'm Al Pacey. Your "bank -on -wheels"
Manager. I was born and raised on a farm and
have more than 20 years of banking experience
'°—mainly in farming communities. ! can offer
you our usual banking services through our
Ripley and Lucknow offices, but more
important ... a unique Royal Bank Farmplan
as well as quick access to the bank's
Agricultural Department Specialists.
From now on, I'II be setting aside 80-90%
of my time to be on the road. My Officer in
Charge, Ray, Nelson , will look after your regular
calls in Lucknow. And Lloyd Worthington Ripley
branch Manager, will take care of you in Ripley.
If you live in any of the 10 Townships below,
give me a call at 528-2826 or 528-2827.
I'll bring my office right to your door.
c;
Hours of Business
Monday to Thursday 10 AM ---3 PM
Friday "'
10AM-6 PM
ROYAL BAN IC
serving Ontario
Lake
Huron
N
ft
i
2
1
Map of 10 Townships
7
•
• Ripley ,J ' - • - •
-d
,' . 4 �•"
8
•, Luc know
-,�
1. Kincardine
2. Huron •
3. Ashfield
4. Kinloss
5. W. Wawanosh
6. E. Wawanosh
• 7. Greenock
8. Culross
9. Turnberry
10. Morris
•
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