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The Wingham Advance Times, 1933-12-21, Page 8PAGE,' EIGHT TETE WINGI3AM ADVANCE -TIMES Thursday, Dec. gist, 3933 P reg ;,• O �,• .s •�: .s .� :� .,�: .c��^� ; .3w+' "' x, .c :� •�; „�:� .err •,r,,:• ,��:� :i :c ,yrr, .c �, -p .,,'x�-'��*�'"��-•a��'��`� ... ..'1�c��.. �;�'�1•��','��,a�':w�'�'�a+�..•�'•'��a��.''uaa+a�� "`� "� i'�z: "��:� tom, �' ' '. ... ��?��`�, u��1. �'. �. ,.. `hr's, YG�� •SG'C�,��, XMAS CAKES ANIS PUDDINGS. The festivities of the Christmas season ' call for something a little difs ferent in the way of cookery than just the ordinary everyday fare. What. would. Christmas be without its own special cakes and puddings? And of course the busy housewife who plans her puddings and cakes early does so because she wants, to give then plen- ty of time to ripen. You may not want to make the very richest cakes and puddings, preferring some of the simpler mixtures, and with, this end in view we are giving you a few re- cipes for making puddings, and cak- es, as well as sanie recipes for frost- ings that should assist you in your planning and add to the Christmas cheer: Chrstmas Plua.n .Pudding 1 cup brown sugar 2 ozs. citron peel 1 oup raisins 1 teaspoon salt 1 cup currants 1 cup flour % ib. suet chopped, not 1 cup bread crumbs Little nutmeg Backe in a, slow oven. "Golden West" Christmas Cake 1% pounds flour. % pound sugar. 1 pound butter, pound citron peel, % pound orange peel. 3 pound lemon peel, 2% :pounds currants. 3 thplespoans:milk. 2 teaspoons vinegar. 1 teaspoon bircarbonate of soda. 1 tspn. cream of tartar. 1 dessertspoon molasses. 14 lb. -ground almonds, 6 eggs. Slightly warm the butter and beat it with the sugar to a cream, sift the flour, and add this very gradually. Add the currants (which should have been picked, washed, dried, and warm ed in the oven) .then the peel finely chopped, ground alinonds, bircarbon- ate of soda, and cream of tartar. Se- parate the yolks (well beaten) beat for a few minutes, then add milk, mo- lasses, and the whites of eggs (beat- en to a stiff froth), and lastly the vin- egar. egar. Beat and pour into prepared tins Place in fairly hot oven. Keep the oo fine heat steady for 2 hours. Test the cake with a knitting needle, or straw, and if this comes out clean the cake Mix with 3 or 4 eggs. Tie in a i is'cooked. cloth. Boil or steam 3 or 4 hours. { White Fruit Serve hot with Browned sugar sauce. ;•z/" Tb. butter (creamed). . Prpuit Pudding a/4 cup flour 3'z cup butter • cup water 1 tspn, baking powder Pour the batter over fruit and bake or steam one-half hour. Either raw. or preserved fruit may be used. Plums or black currant preserves are partic- ularly nice. Fig Pudding 1 lb. figs 1 cup sour milk Y teaspoon nutmeg 4 cup melted butter 1 cup baking molasses 1 teaspoon salt (scant) 2 eggs well beaten with molasses .. 1 teaspoon soda 1 teapsoon cinnamon 2 small cups flour Shake flour first in 'mixing bowl,' then add butter, and then ground figs, cup walnuts, or hickory nuts, and balance of ingredients. Nuts need to be floured a little. Steam four hours. Water steaming must boil constantly. Serve pudding warm, not hot. English Plum Pudding 1 pound raisins 1elarge cup sweet milk. '5 cups sifted bread flour. i/2 Bound peel.. Scups white, sugar. 5 eggs, beaten separately. 1/s teaspoon, soda dissolved in hot water. 1 tspn: cream. of tartar. 1 pound raisins. Bake in 2 -bread tins for 11/ hours in slow oven. -Sprinkle top with blan- ched ahnonds. Almond Pase 1 pound ,of •blanched almonds. 2 eggs. 2 pounds icing sugar. 1 teaspoon almond. essence. Put almonds through grinder, using finest cutter. Mix sugar in well. Add beaten eggs, and almond essence, Knead mixture well with hands just as in making bread. Roll out to re- quired size. Brush top of cake light- ly with white of egg to make paste stick, and press almondpaste firmly on top of cake. Allow to harden be- fore putting on white icing,': When putting almonds through the grinder, use a few drops of rose water which will cut :their natural oil and make 1 pound currants the •go.'tlhrough the cutter much 1%z lb. chopped candied orange and more easily. lemon peel 4., cup chopped blanched almonds 1 ib: light brown sugar 1 Ib. soft bread crumbs 1 Ib. suet chopped fine ?a teaspoon salt . . 1 teaspoon nutmeg 4. teaspoon cinnamon , tspn. ground cloves 1Iz cup flour Combine all the ingredients, mak ing sure that the flour is evenly dis- tributed through the fruit. Beat 6 eggs Tightly,add cup sweet milk, turned floured fruit and spices into egg milk mixture and then stir thor- oughly. Pcrur into a we11-greased. melon -shaped bowl and steam for 10 hours steadily. Remove and set aside until needed for dinner when it should ble returned to the oven for 2 hours more of steaming. The long steaming produces a dark delicious pudding. The pudding should be turned immediately from the hot mould on to a hot platter. Serve with brandy sauce, • Dark Fruit Cake 2 cups (1 lb.) butter. 10 eggs. 1 teaspoon soda. 2e/ pounds raisins, •3/¢ pound citron. 1/M ounce nutmeg. 1. teaspoon cinnamon, 1 pound nuts. 24 cups (1 Ib.) brown sugar, 1 cup molasses, 4 cups (1 lb.) bread flour, 21/ pounds currants, 1 ounce mace. 2 teaspoons cloves: 1 teaspoon allspice. Cream the butter and sugar, add the well -beaten eggs then the molas- ses, with the soda dissolved in it. Mix flour with balance of materials and add to the above, mix thoroughly and bake in a very slow oven for abbot six hours. F i k .,xcell e n- t Pruit Cake 4 egss. 14, Ib, sugarcu 114 cur's) p) • jpound dates: 2 cups flour, 1 pound raisins, x/n pound peel, mixed. atd to Axgptwer Soda (size of a pea), toy- •MatninnaI 1 cup butt et. Tired Mother—Well? 1 lb. currants. Iny-When Santa Claus was a lit Salt, spices, mace, cassia, tnratttteg, 'tile boy; who filled his stocking? --The and cloves. tspn. each. Cotlittry'-PTanne." Almond Icing 2 lbs, sweet almonds. 2 lbs. pulverized sugar. 3i lb .bitter almonds. Yolks of 3 eggs. Lemon juice to taste. Mix until enough to spreadon cake White Icing for Christmas Cake 2 unbeaten egg whites. Lemon juice. Icing sugar. Place unbeaten egg whites in bowl,' beat in one cupful of icing sugar, add juice of half a small lemon, then beat in sufficient sugar to make icing the consistency of whipped cream. Beat until very light. Spread evenly on cake. This icing will keep well with- out becoming too hard. Decorate in any way you desire. Small, artificial sprays of holly and small silver balls make fa very festive looking cake, Fruit Cake 2 cups butter. 1/ cup. molasses. 1 teaspoon cinnamon. A little. nutmeg. Peel to taste. 2 pounds currants. 3 cups sugar. 4•' eggs. % cup soar cream, 1 teaspoon cloves. Juice of 2 lemons Walnuts.. 4 cep buttermilk. A little salt, 1✓2 teaspoon. mace. 2 teaspoons soda. 2 pounds raisins. 7 or S cups flour added from time to time. Bake in slow oven. A little bicarbonate of soda added to water in which mint has been washed will keep the inlet fresh much longer, Perhaps the ' best of all possible ways tc. keep warenduring the Yule season is to become employed as the fully -outfitted Santa Claus in a base- ntent toy department. We three kings of Orient are, Bearing. gifts we traverse afar, Field and Fountain, Moor and mountain, Following yonder star. Born a King on Bethlehem plain, Gold I bring to ,crown him again, King forever, Ceasing never Over us all to reign. Myrrh is .mine; -its bitter perfume Breathes a life of gathering gloom; . Sorrowing, sighing, Bleeclillg; dicing, Sealed in the stone-cold tomb. Frankincense to offer have I Incense owns a Deity nigh;. Prayer er and praising, All men raising, , Worship him., God on high. Glorious now behold him arise, King and God and Sacrifice; Heaven sings Alleluia,. Alleluia the earth. replies. HOME MADE CANDY FOR THE HOLIDAYS Although there are many delicious candies on the market—it's still lots of fun to make real old-fashioned sweets at home. And since every- one's candy appetite seems greater during the holidays, it's well to have a supply .on hand.' Nut Caramels Otte cup' light brown sugar, 1 stip granulated sugar, 1 cup light corn syrup, 1 1/3 cups condensed milk, 1/a cup butter, 2/s cups thin cream, 2 tea- spoons vanilla, 1 cup nuts' (pecans, walnuts or frlberts). Since caramels scorch easily they should be cooked in a heavy alumin- um saucepan. - Combine all ingredi- ents except vanilla and nuts and,cook over a low flame, stirring constantly until the mixture reaches a tempera- ture of 246 degrees F. or until a ball of the firmness of a caramel is form- ed when a little candy is dropped in. cold water. Iieniove from the fire, add vanilla and turn at once into a square orrectangular pan that is slightly greased. Sprinkle the nuts over the caramels •:and press lightly into the hot candy. 1)o not cut the caramels in the pan. As soon as they (are cold invert the pan, turn them out butter 1 teapsoon vanilla. i Ion a board and out in one inch 'squares. Wrap in wax paper. This makes about seventy-six caramels one 'inch square,` s Fruit Fud,ge Two squares unsweetened choco- late cut in pieces, % .cup cold milk, 2 pups sugar, clash of salt, 2 tablespoons Add chocolate to milk and place over low flame, Cook until mixture is smooth and blended, stirring con- stantly. Add sugar and salt and stir until the sugar is dissolved and the mixture boils, Continue cooking whits otit stirring, until a. sniall amount of mixture forms a very ,soft ball in cold water. Remove from fire, add ,butter and vanilla and coot to lukewarm. then beat until mixture begins to thicken and loses its gloss. Add four tablespoons each of candied cherries, candied pineapple, figs and raisins, finely cut and rinsed, and four table- spoons 'pistachio nut meats, blanched, Pour in pan. Old English Toffee One-half cup butter, 2 cups sugar, 4 cup dipping sweet :chocolate,• 1/pound blanched almonds split, 1/111. pound roasted salted almonds or pe- cans, Melt better in skillet. Add sugar to and stir utltil melted and rich brown in color. Add the almonds and con- tinue to cook until almonds are cook- ed' through. Pour mixture in butter- ed pan. Cooland when ahnost hard loosen the edges and turn over so that the •flat surface is on top. Cool. Melt the chocolate: over warns water and coat the top surface with the choco- late. Sprinkle with chopped salted al- monds or pecans. Molasses Candy Two tablespoons butter, i/s cup of water, .1 cup mol:aSses, 3 tablespoons s tgav, i teaspoon socia, 4 tablespoons corn syrup, 1/2 teaspoon peppermint extract. • Put all ingredients in pan and stir ttntil butter melts .andsugar dissolves. Boil until it forms a hard ball its Bold writer. Pour on buttered platter and cool. Pull until a light color, using butter on the hands, Clip into small. pieces and keep in a cool place. Under the Mistletoe Marion—•.Zack is getting near-sight- ed. Myrtle --It doesn't follow that there, Myrtle—It anything the matter with his ,eyes because he can't see you under the Mistletoe, COMBINE COOOKING TO CUT COST OF FAMILY'S. `BOARD We are all alert for ways and, means to economize without sacrifice of quality or food valine. And cheap cuts of meat both .tempt and perplex us. It is perfectly true: that some cuts, of meat. are less, expensive per pound than others. But if more fuel must be used ';lit" cooking the "cheap cut" if there' is' less' edible meat in the whole and ifmore pounds mist be purchased for a meal, the merit of the cheap cut as such is 'nil, However, there's always a way out so if we plait to cookthese cuts that require long cooking while the oven is going for baking, the cost of fuel. is decreased. The waste in a bony piece is made up in the delicius flavor of the dish because casserole dishes combine veg- etables with meat in such a way that all juices and' flavors' are preserved. Home -makers can do tnnch to make it possible for the butcher to sell the le rate. choice cuts at a more reasonable c o b If women demand porterhouse ex- clusively, the butcher finds himself With flank steak and chock roasts on his hands to such an extent that he. must charge a seemingly exhorbitant price for the meat he 'does sell to snake tip for Meat he can't market. Saturday morning when' the oven is hot for baking, put hi this rolled flank of beef. Then at dinner time reheat the oven fer a,n itottr and bake the'ex- tra vegetable .and pudding while the PCS ^k09" meat is finishing. The meat will cook some in its own heat and the heat of the cooling oven at dinner time is plenty of time to thoroughly cook the dish. 'There is no waste in bone and fat in clank steak. Score the steak at home or have the butcher .do it be- fore preparing for the oven; Rolled FIank Steak One flank steak, 1 teaspoon mus- tard, 2 teaspoons salt, 1 teaspoon su- gar, 2 cups coarse stale bread crumbs 4 tablespoons melted butter or meat drippings, 1 tablespoon minced on- ion, x/ aspoon pepper, 2 tablespoons hot wateter: Make a paste of mustard, one tea- spoon salt, sugar and vinegar, Spread meat with this paste, cover with the stuffing and roll like a jelly roll. Do not roll too tightly, because the stuf- fing must have room to expand. Bind securely with soft cord, dredge with flour and bake two hours in a moder- ate oven. To make the stuffing, mix one tea- spoon salt, onion and pepper with the bread crumbs. Cover and let stand five or ten minutes. Mix lightly with a fork, keeping the stuffing light. The stuffing should be just rnoist e- nough to hold together but not sticky. orpasty. Cassereole With Vegetables One flank steak,' prepared paste, 1 to 2 cups diced carrots, 2 cups dic^.., potatoes, e/2 cup diced turnip, 1 laii3 onion, 1. teaspoon salt, '3. teaspoo . pepper, 1 cup boiling water. Spread ineat with paste, as in pre- ceding recipe. Cut meat to fit cas- serole. Oil casserole well with bacon fat.' If the steak is cut in three pieces put ane -third of the vegetables in the casserole, arranging. in layers and slicing the onion through them. Seas on with salt and pepper and add a piece of meat. Continue layer for [layer until all is used. Add boiling water, cover closely and bake an hour and one-half in the morning and one. hour at dinner time. Serve from cas- serole. The long .cooking and the vinegar break down the tough tissues of the meat and Neave it very palatable and nourishing: AT CHRISTMAS TIME By Clara Hopper The little houses cuddle down, Each cosy cot and bungalow Now hides its shingled head beneath An eiderdown of snow. The air is crisp and diamond -bright, And over every snuggling house A kinky coil of smoke • creeps up As silent as a mouse. The sound of softly tinkling bells;; Sweet, rosy faces at the pane; A spicy ,whiff from ..out the door— A dear one's home again! The little houses gleamwith joy, The very rafters .thrill with mirth, And love conies back to every heart At Christmas time on earth. Recipe for Merry Christmas Are you seeking a formula which will insure you .a Merry Christmas? It's really too easy: Justhave a child or two around the place and human nature will do.. the rest, Collier's Weekly. Egg EASY CARAMELS Thee "cups granulated sugar, 1 cup white corn Syrup, 1 cup cream (heavy), 1 cup milk, 2 tabespoons'cornstarch, 3 table- spoons butter, e/, teaspoon salt, 1 teaspoon vanilla, 1 cup nut meats. Thoroughly mix cornstargh and sugar. Add eorn syrup, cream, milk, butter and salt. Stir until sugar is melted. Cook °vet a low fire until the candy' thermometer registers 246 deg. F. or until a fedrops tried in cold water are as ` hard when picked tip in the fingers as the caramels should be what they are ready to eat, X emave from fire and let cool a minute or two before adding nuts and vanilla. Turn into a well buttered square pan and let stand until cold and hard. Turn, out, upside clown on a slitb,-and etit with a butch- er knife. into Oren squares, Wrap eeel) square•'in oiled paper,