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HomeMy WebLinkAboutThe Seaforth News, 1939-12-14, Page 7THURSDAY, DECEM8E.R 14, 1939 THE SEAFORTH NEWS TESTED RECIPES CANADIAN TURKEY Canadian poultry is the finest flav- ored available anywhere. This is particularly true of turkey, for cold weather is essential in developing the finest flavor hi turkey meat. Cam adlan turkeys are sold principally le three grades—A, B, and C—but there is also grade special, which is the, finest quality produced, but it is, available in limited quantities only, Roast Turkey Wash turkey after it has been drawn. Rinse and dry well. Rub in- side of bird withsalt or .piece of le- mon before adding the dressing, Al- low % cup dressing to each pound of turkey. Pack dressing loosely into the body and neck of the turkey. Sew up openings. Truss bird by turn- ings tops of wings under back and pressing legs close back against body. Hold in place by inserting one skewer underthe wings and another under the legs. Then tie turkey in shape with cord, fastening' it to skewers. Rub the bird with fat and place on rack or crossed skewers ,lo roasting pan. Roast ata temperature of 300 to 350 degrees F., allowing 20 .minutes per pound. Baste turkey with Mixture of fat and hot water {3/s. cup at to 1 cup .water) every 30 minutes. Turkey Dressing - 2 cups soft stale bread crumbs 14 lb. sausage Meat, cut in pieces 1 tablespoon savory 2 tablespoons minced onion 11/ teaspoons • salt Yt teaspoon pepper 1/ cup melted butter 1 egg well beaten Mix crotnbs with sausage and sea- sonlugs. Add melted butter and beat-: en egg, Turkey a la King 3 tablespoons butter 3 tablespoons flour ee cup turkey stock 1/ cuprich milk 2 cups cooked turkey 1 cup cooked mushrooms 2 tablespoons pimento, chopped li • Dup date Monthly� Statements We can save you money on Bill and Charge Forms, standard sizes to fit Ledgers, white or colors. It will pay you to see our samples. Also best quality Metal Hinged Sec- tional Post Binders and Index The Seaforth News PHONE 84 Salt and pepper 2 egg- yolks Melt butter. Bleed in flour. Add li- quid. Stir constantly until mixture thickens,' Add turkey, muslu•o00is, chopped pimento and seasonings. Heat thoroughly. Pour sone of mix- ture over beaten egg yolks. Add to mixture and' Gook 2 minutes, Serve on hot toast or .waffles. Curried turkey 3 cups diced cold turkey 2 slices onion 3 tablespoons butter 3. tablespoons flour 1 teaspoon :eurry,powder % teaspoon salt 1 cap warm milk 2 cups turkey broth Saute onion in butter until tender.. Remove onion from butter and add ftoai; curry, and salt: Stir until well blended, Then pour in milk slowly. Add• turkey broth. Continue stirring until mixture thickens and boils. Serve in ring of boiled rice. Turkey Sandwich Spreads 2 cups minced turkey ee cup chopped browned almonds ee cap chopped celery Salad dressing to moisten or 2 cups finely .chopped turkey 'lb cup chopped celery 1/.4 cup chopped olives Salad dressing to moisten Turkey Salad • 4 cups diced turkey 2 cups diced celery ?4 cup chopped green pepper, 00 of chopped browned almonds Combine turkey,' celery, green pep- per or nuts. Marinate with French dressing. Before serving, blend to- gether with mayonnaise or cooked salad dreesiug. Serve on beds of crisp lettuce. Garnish with water- cress or olives. CHRISTMAS PLUM PUDDING A pudding, served with hard sauce or aflame with brandy sauce is the traditional Christmas dessert. The one we give here is particularly good. 1 9 -ounce pkg. dry mincemeat ee cup water /4 cup strong coffee 2 tablespoons butter IA cup brown sugar 2 eggs 112 cups soft bread crumbs 1 teaspoon baking powder 1 teaspoon cinnamon %4 teaspoon cloves ea teaspoon nutmeg D. H. McINNES CHIROPRACTOR Office — Commercial Hotel Electro Therapist — Massage. Hours—:Mott. and Thurs. after- noons :and ;by appointment FOOT CORRECTION by manipulation—Sun-ray treat- ment, Phone 227. • • err" fl S � SCRIPTIDN BARGAINS! mak me No4 7004 1, `' '�:�' e tolSi Marr.:,n. fur BOY'S a GIRLS pr'6 ti � rill HSP � Adventure , i' '1 Here's the thrifty, economical way to subscribe for this newspaper and your favorite magazines at prices that are really sensational. These offers are good either for new or renewal orders. It will pay you to look them over and send us the coupon TODAY BIG FAMILY OFFER This Newspaper, 1 Year, anti Any Three Magaxaales CHECK THREE MAGAZINES — ENCLOSE WITH ORDER [ ] Maclean's Magazine, 1 yr. 1] Rod & Gun, 1 yr. (1 National Home Monthly, 1 yr, p ] American Boy, 8 mos. el Chatelaine Magazine, 1 yr. ] Parents' Magazine, 6 mos, 11 Canadian Home Journal, 1 yr. (] Canadian Horticulture & Home [] Home Arts (Needlecraft), 1 yr. Magazine, 1 yr. 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(3 American Fruit Grower, 1 yr, ONLY :.ONE SELECTION FROM GROUP "A" IS PERMITTED ALL FOUR ONLY 2.90 These Offers Are Posiflv&y Guaranteed iii tn;Ui�,ON,', MAIL, 0, PO, Please clip list or magazines after checking ones desired. Fill out coupon carefully. Gentlemen: 1 enclose $ 1 am check- ing below the offer desired with a year's sub- scription to your paper. [ 3'SUPER-VALUR [ 3 Bea FAMILB. Name .......... :.......,.:... .... c........ Post Office ..,,.,.. ........... R,R.. Province .',, THE SEAFORTH NEWS SEAFORTH, 'ONTARIO, 1 cup seeded raisins Break mincemeat into, pieces; • ad water and cook slowly, stirring eon staittly until ail lumps are brokelt up Bring to a brisk boil and boil fo three minutes or until mixture i nearly dry. Add coffee infusion an cool. Creamtogether butter an sugar; add beaten. eggs, blending rho roughly. Add bread crumbs, bakin powder, spicesand raisins. Fold cool ecl Mincemeat into above mixture; pour into a well greased pudding mold, filling it 2/3 full. Turn pudding out of mold, garnish with candied cherries and citron. HARD SAUCE 1/3 cup butter 1 cup confectioners sugar 11/2 teaspoon angostura bitters Cream butter and gradually add sifted confectioners sugar. Cream un. til fluffy. Add bitters, mix thoroughly. Remove from the flee, add the van- illa and pour into an oiled pan. When cool remove from the pan and cut into ' inch squares. Wrap in oiled paper. If desired 1/3 cup coarsely chopped mita may be added before pouring into the pan. d r s d d g• • HOLIDAY COOKIES For Gifts and Houle Enjoyment A pottery' bowl or quaint basket filled with hone made cookies and tied In colorful cellophane makes a Christmas gift that is certain of warm welcome. It speaks et personal care in preparation and has a. quality that cannot be duplicated, FROSTED CHOCOLATE DROP COOKIES 1 cup brown sugar 11/2 cup shortening egg %s teaspoon salt Vs. cup sour cream 1 teaspoon vanilla K. teaspoon. soda 2 squares chocolate 11/2 cups flour 1/2 cup nut meats Cream sugar and shortening. Add salt, egg, melted chocolate, sone cream, flour, soda and nut meats. Bake 10 to 15 minutes In moderate oven, Icing: To be put on while cookies are hot. 1 egg. beaten. 1% cups powd- ered sugar added, also 11,f, squares melted chocolate and 1 teaspoon melted butter. Vanilla to flavor. DATE BARS 2y cups 3 minute rolled oats 2 cups flour 11/2 cups brown sugar 1 cup shortening 1 teaspoon baking powder, level 1 egg, beaten FILLING 1 pound dates 1 cup hot water 1 cup brown sugar 1 teaspoon vanilla Mix oats, flour, sugar and baking powder. Add beaten egg and melted shortening. The mixture will be crumbly. Put half the mixture in well buttered pan, patting it together, Cools filling to a mush .stirring all the time. Spread on the crumbly mixture and cover with the remainder. Bake in a moderate oven ' hour. Cut in strips. NUT ROCKS 11/2 cups white sugar 1 cup butter 3 eggs pinch of salt 1 teaspoon cinnamon 1 teaspoon soda dissolved in 2 tablespoons milk 3 cups flour 1 pound raisins 1 pound English walnuts Do not break the nuts too fine, have the batter humpy and drop from a. teaspoon on a cookie sheet Bake in a moderate oven 12 to le minutes. CHOCOLATE SPICE SQUARES Ii/ sup shortening 1 cup sugar 2 eggs 2 squares bitter chocolate IA cup boiling water t/e teaspoon soda 11/2 cups pastry flour 1r/2 teaspoons baking powder lee teaspoon salt 1/, cup sour milk 14. cue apple butter 1 teaspoon vanilla lee cup nut meats Cream shortening. add sueer grad- nelly c1rid cream thoroughly. Add eggs one at a time anti heat after each addition until the mixture is light end fluffy. Melt chocolate over boil- ing water. then pour boiling water into chocolate and mix well Add ".otta and stir until thick. Cool until lukewarm. Sift flour, baking powder and salt together and add to shorten- ing mixture alternately with sour milk and apple butter which have been well blended. Add 'mettle and nut meats. Add chocolate and inix thoroughly. Pour into shallow ceas- ed pan (8 x 12) the bottom or which has been lined with w•ax paper, Bake in a moderate oven for 25 minutes, SAND TARTS 1 cup sugar %2 cup butter t egg Flour enough to thicken. Roll' out, sprinkle with granulated sugar and. in a hotoven. cinnamon. Bake It's Fun to Make Your Own Christmas Candies Christmas wouldn't be Christmas without a plentiful supply of candy to nibble on. And a box of these hone made delicacies will be wel- comed by Friends far away. CHOCOLATE FUSE ..1 tablespoon cornstarch 4 cups granulated sugar 11/2 cups cream or' milk large piece butter, 3 squares chocolate pinch of salt'. Cool: to 222 degrees. Cool, before beating to make creamy fudge. Add nuts if desired. Cool, cut i11 squares, anti wrap in waxed paper. PRALINES 5 cups sugar, half brown 2 tablespoons corn starch lump butter, size of walnut 2 cups cream (half milk if desired) Cook to A37 degrees. Remove fron Are and' let pool before beating. When beaten knead on a slab and knead h' more butter if desired to make i richer. Add nuts finely cut and shape into flat patteis. Or knead, into a roll let set and slice. UNCOOKED FONDANT 1 egg white IA tablespoon cold water % teaspoon' flavoring 2%2 cups powdered sugar Put the egg white, water and flav- oring in a bowl, Beat well with a Dover egg beater. Add the sugar. gradually until stiff enough to knead. Form into shapes, CHOCOLATE CARAMELS • 1 cup brown sugar 11/a squares chocolate ea cup milk or cream 1/3 cup butter 1/4. cup corn syrup /2 teaspoon vanilla. Mix the ingredients to either, ex- cepting the butter and vanilla, Bring slowly to the boiling point and cook to the soft crack stage: Adding the butter toward the last of the cook. Stir as needed to prevent scorching. Remove from lire. A CHRISTMAS PROGRAM A simple fireplace arrangement will make a pleasant and suitable background for the Christmas pro- gram herein suggested for the schoph'oone The selections to be read, or acted, group themselves .nat- urally about the hearth.. Children love to "dress up" and may do so, for the singing of carols, as well as for the acting. The Christmas carols suggested are old. favorites. Othere-may be sub• stunted or added where the teacher finds it advisable. The program will be briefly as follows: 1. Christmas Music. "It came upon the midnight clear," 2. Selections from Snow -Bound by Whittier. 3, From "A Christmas- Carol" by Dickens, the scene, "Bob Cratchit's Christmas," 4. "'Twas the Night Before Christ- mas." 5. Christmas Music. "Holy Night, Silent Night," Costumes for the Christmas music can be similar to those used for the Dickens' sketch. "Snow -Bound," a Winter Idyl by John Greenleaf Whittier, should be appropriately announced. Two small pages or heralds might do this, or one of the members of the cast might come before the curtain and give the title. The poem Is too long to be given in full. It would need to be cut. The boys would probably ,lige the first parts, and the girls could take up the part starting with: "Shut in from all the world We sat the clean -winged about," Different actions for the group are suggested In the lines: without hearth "We spell the time with stories old Wrought puzzles out, and riddles toil Or stammered from our schooi book lore," etc. The aunt and uncle could be given. but perhaps not in full, and the "toaster of the district school." "Another guest" could be omitted to advantage and the poem taken up at this point; "At last the great logs crumbling low Sent out a dull and duller glow," end finish with the description of the doctor, if env 5110)1 chances are neces- eery for the stage, instrumental music could come next before the youthful pages announce, "A. Christ- mas Carol" by Charles Dickens, A reader for the descriptive Darts will be necessary and he can sit at one side of the stage In front of the curtain. For it would never do to omit. "Then up rose Mrs, Cratchit, Bob Cratcbit's wife dressed out but nnm'ly in ribbons which are cheap end make a goodly show for six pence," etc. The first action will be shown In pantomime. while the reader gives the nest long paragraph Mrs. Crat- chit's first line starts, "What has ever potyour precious father, then"" The dialogue .continues in a lively Manner until the reader takes up the "ile with. "Bob's voice was tremu- lous as he told them this." and eoni- times with the Christmas dinner, the actors perforating in pantomime. The dialogue starts again with "A Merry Christmas 10 us nit, my dears, Got bless us," The parts of Scrooge and the Spirit seem necessary to the story and can be acted by two children or read by the reader. A last paragraph seems to close the pretty little epi- sode nicely with `Scrooge had his eye upon them and especially on Tiny Tim, until the last," The song suggested, "Holy :Night, Silent Night," would be a happy fin- ish as a sort of benediction, leaving a pleasant and yet reverent -thought to carry 'away home. The Bunnie's School Twenty bunnies went to school, Close beside a shady pool. In their furry coats of brown, • Quite the latest thing in town, Mrs, Denny, grave and. stern, Taught :thein rabbit -lore in turn.. How to burrow in the ground, And where clover leaves are found. Notone chmce had she . to seold, When there came a Fox so bold- Scared the bunnies, seri to say,. ,Jest as they were out to plat Naughty Reynard, slr and cruel Broke up Ml's. Bunny's s4ho11: You'll be glad to.hear that 'clay Every scholar get away, TESTED RECIPES CREAM DELICACIES \Vhethet it is a family ureal or a festive party, the inclusion of cream somewhere in the 'menu will add greatly to the enjoyment derived from the foods served. It may be a PAGE 'SEVEN YOUTHI.FY TOUR NECIt "A woman looks as old as her neck," How true that is! The more you beautiful your face, the more glaringly will your neck "let you down" if it is wrinkled or flabby, So do devote a little more time to youth' Hying your neck, It's surprising how little time it takes if you'll do it every day. A good rule to remember is—when• ever you cream er massage the face. always extend the treatment toyour neck,' At night, just before retiring, carry out this little regimen: Cleanse pore and skin of neck (and face) with Three -Purpose cream, and remove with a damp, warm cloth. Then smooth on some more Three -Purpose cream generously and massage up-. wards along the throat column with both hands. Be thorough( Next bind a very soft bandage around your throat (not too tightly, of course), and leave it on all night. In the morning the neglected pores will have considerably revived and your skin will be smoother and soft- er. Now take a little cotton -wool wrung out with astringent lotion and remove all cream. Don't forget to wash your neck and face twice a day at least, using gen- tle palmolive soap because it "actuaI- ly helps to beautify the skin. Rinse with cold water. Write me about your personal beauty problems and enclose -'four one -cent stamps for my interesting new booklet on Beauty Care, Which is full of practical hints, Address: Miss Barbara Lynn, Bos 75, Station B„ Montreal, Que. spoonful of whipped 'cream on the hot tomato soup, a cream dressing with the fruit salad. or gingerbread gar- nished with sweetened and flavored whipped cream. Better still would 'be a real '"Cream Dessert," an ice cream, a mousse, a -parfait or a moulded deli- cacy, Following are a few suggested recipes' Butterscotch Ice Cream 2 tablespoons butter 44 cup 'brown sugar 1 tablespoon flour Si tea •pooh salt 2 eqg. i.6 cups 'hot milk ']t cup 'whipping cream 1 teaspoon vanilla Melt butter. Add brown sugar and cook one minute. Stir in 'lour and =alt. Add loot milk to beaten eggs and stir into sugar mixture. Cook, stirring constantly until mixture eoate spoon. Chill. Fold in cream, ivhinped, and vanilla. Pour into ireezine triy, ni refrigerator and freeze 3 to RECIPES. Vanilla Mousse 11 teaspoon gelatir, 2 tablespoon foie y1 1 sup milk 1_ cup sugar Pinch of eel' 'le teaspoon y .e. 1 cup whipping creta Soak gelatin in cold water Heat milk and dissolve gelatel in :t Add sugar and salt. Cool. A le eanill.i and when mixture is partially eet, fold in whipped cream. Freeze trees of mechanical refrLieratnr, o,r 5:1- 11 mould, cover with .buttered paper and tight -fitting cover. and pack in ice and salt lee parts ice to one part Balt). Let stand,4 to 6 hour-.. Maple Parfait ad cup maple syrup 3 egg yolks or 3+. egg whites' 1154 caps whipping cream Pinch of salt Add, beaten egg yolks to maple syrup an•d cook in top of double boiler until mixture thickens. Cool and fold in whipped cream. Freeze in trays of mechanical refrigerator, or put in mould, cover with 'buttered paper aero! ti 41t••fitt n carer, and pack in ice and salt (l6 parts ice to one part salt). Lei stand 4 to 11 hours.'Iff, egg whites are used. cook maple syrup 'utaNii' it spins a thread. Pour siosvly over h arca egg whites. Coot and in wah•ipped, cream, "Waiter, 1've been sitting here drinking cocktails for three hours. Bring me something to sober me up." "Yes, sir. I have your bill right here, sir." Officer—"Can you describe your as- sailant?" victim—"Of course I caunl that's what he hit me for—describing him."