Loading...
The Wingham Advance Times, 1935-12-19, Page 7Thursc1ay, Decern er,19, 1935 WINGHAM ADVANCE -TIM a r *pedal, 3ntrrrst .HOMEIVIADE CANDY ..FOR, CHRISTMAS Candy :making is an art that many women have learned but there are :many more who have not learned it and who would like to be able to turn out of their kitchens the beautiful, 'creamy, smooth, fine-grained candies that can be made at horde: Of all the delicacies home-made candy ..is =one of the ,principal—andwe all want .to make everything look and taste as ‹hristmasy ;as we can, Brazil Nut Slices Two squares unsweetened chocol- !ate, cut in small pieces; 2atablespoons butter; 2 cups, sugar; 1 cup maple -Syrup; '4 cup milk; dash of salt; 1 !teaspoon vanilla; 1 cup Brazil nut meats, Coarsely cut and toasted, Melt chocoiate and butter, in. sauce .pan over hot water, add sugar slowly, mixing thoroughly; then add syrup .and, milk and mix well. Stir constant- ly until mixture begins to boil.. Con- tinue cooking until a small amount of !mixture forms a soft ball in cold wat- •er (284 degrees F.) hour out on a large platter; let stand until cool. Add •salt and vanilla and beat until candy `begins to get firm. Knead in nuts. "Shape into rolls and .out in diagonal slices. May be kept moist by wrap- ping in waxed paper. Makes two 15 - inch rolls. Havana Fudge One-half cup cocoa; 1 cup brown sugar; 1 cup granulated sugar; dash of salt; '4. cup water; ' cup milk; 2 tablespoons butter; 1 teaspoon van- illa; 1 cup nut meats, coarsely brolc- 'en: Combine cocoa, sugars and, salt; add water and milk, and place over low flame. Stir constantly, until sug- ar is dissolved and mixture boils. Continue cooking, without stirring, until a small 'amount of mixture forms a very soft ball in cold water. Remove from fire. Add butter and vanilla. Cool to lukewarm, then beat until tnixture thickens and loses its gloss. Add nut$ and pour at once in- to greased pan. When cold, cut in squares. Chocolate Molasses Taffy • Two cups brown sugar; Ys cup corn syrup; 24 cttp water; 1 cup molasses; 1 tablespoon vanilla; j teaspoon salt; 2 tablespoons butter; 4 squares un- sweetened chocolate, melted. Combine' sugar, corn, syrup, water, molasses, salt and butter. Place over low flame and stir constantly until sugar is dissolved. Continue cooking, stirring constantly to prevent scorch- ing, until a small amount of syrup becomes brittle in cold water (290 degrees. F.). Pour on .greased plat- ter or better, if there is an old mar- ble slab, pour candy on that.. Then pour chocolate and vanilla over the candy, As candy cools on edges, turn them toward the centre with spatula or broad blade knife. Continue until candy is cool enough to pull, Pull until cold, Stretch out in long rope and break off in pieces of -about 1 inch long, This recipe makes 60 such pieces. Molasses Pull Taffy One-half cup butter; 1 cups sugar; 1 cup molasses; 1% cups boiling wa- ter. Put in either iron or copper sauce- pan; bring to boiling point and boil without stirring until mixture will form a soft ball when dipped in cold water. 'Turn in a buttered pan and as mixture coals around sides fold towards centre. When cool enough to handle, pull until very light color- ed; olored; cutti with scissors: Ginger Candy One cup light brown sugar; x4x cup butter; 34 cup molasses; 1 teaspoon powdered ginger; ' teaspoon lemon, 1 -extract; pinch of create of tartar. Put molasses, .sugar, ginger and butter in saucepan, 'dissolve over fire,' then add create of tartar; boil to 290 degrees or until brittle when tried in water. Add the lemon extract and pour into 'buttered tins. 'Olt in neat squares. Taffy Four cups sugar; 1 cup`boilingwa ter; 2 tablespoons vinegar; 2 table- spoons butter. Stir until the sugar is dissolved. Boil until it cracks (250 degrees F.). Pour into a well -greased pan, cool quickly and as soon as it is cool en- ough to handle, pull until -white. in pieces andwrap in oiled paper. SUGGESTIONS FOR THE HOMEMAKER The Turkey Christmas would not be Christmas.. withouta turkey. When you have your turkey stuffed and trussed, all ready for the oven, place it on the. rack of your big roasting pan, brush it over with melted butter, dust with salt and a little white pepper and dredge lightly with flour; or perhaps you will prefer to make a paste of 2 tablespoons of flour worked into 3 tablespoons of butter.and spread this over' the top of your bird. The fay- , orite method of many cooks is to ar- range thin strips of fat bacon or salt pork over the top of the breast. Of course, the idea is to keep the meat tender and juicy and to have beauti- fully browned and crisp skin. Proper basting is largely respons- ible for producing a tender juicy tur- key (or bird of any kind). Yott may use a cupful of butter and boiling eater, mixed; in your pan—or plenty of bacon dripping, or the bacon drip- ping and butter. After starting the roasting in a very hot oven, reduce the heat a§ soon as the skin begins to brown, and baste regularly every 15 minutes, Provide yourself witla. a• long-handled.basting spoon, Time re - (mired to cook an 8 -pound turkey, 2%' to 3 hours; for a 12 to 14 -pound tur- key, 3% to 4 hours in a moderate oven, 350 degrees, after the short tio And there were in the same country shepherds 'abiding in the field, keeping watch over their 'flock by night. And, lo, the angel of the Lord came upon then, and the glory of the Lord shone round about them ; and they were sore afraid. And the angel said unto , there, Fear not: fOr behold, bring you good tidings of. great joy, which*shall be to all people. For unto you is born this day in the City. of David a Savior, which is Christ `:the Lord. t_ Arid this shall be a sign unto you; Ye shall find the babe wrapped in •swaddling clothes, Lying in a manger. And suddenly there 'was with the angel a multitude of the heavenly host praising' God, and saying, Glory to, God in the high. est,,pnd on earth peace, good Will toward men. And it came to pass, as the, angels were gone away from them into heaven, the steep herds said one to another, Let us now go even unto Bethlehem; and,. see this thing which is come to pass, which the Lord hath made known unto us. And they came with haste;' and found Mary and Joseph;- and the Babe lying in, a manger. —Luke 2:.8-16 browning period at the heginning. A delicious flavor is developed by saut- eing the dressing in butter before stuffing the bird. Oysters, mush rooms or chesnuts enrich the dress- ing, while apples, grapes and nuts, ripe olives, celery, onion and soup stock are used to give a savory tang. For garnishing the platter, fried ap- ple or pineapple rings with little -pig sausages are tasty. Plain Bread Stuffing One loaf stale bread, 1 teaspoon salt, 1/ teaspoon pepper, ' cup melt- ed butter, 1 egg, 1 cup ho* water or hot milk. Crumb bread coarsely, discarding Crust. Sprinkle with salt and pepper and pour over hot water or milk, Cover and let stand 20 minutes. Add egg well beaten and melted butter and inix lightly with a fork, Of course sage and poultry seasonings can be added to suit individual taste, but I have given you .a working recipe to start with. With the mixture ready, the 'actual The Annual Hill Climbing Test by A. B. Chapin R. I 'SOPS WE' MAVEE IT F3 F:oY i OUr GAS 12UI,1 S COT 8 iARs A Liti'Lt 0**,4' )0 9'rMA5 Nutt *tot0,m nAl&fttieint AA* • stuffing .of the bird is the. next step. Be sure that the fowl is well dried inside and -sprinkle with salt and pep- per. Leave room for the stuffing to expand during• the roasting and sew up the opening with a largedarning or trussing needle threaded with a i strong soft white 'threa'd. Variety of Stuffing For celery stuffing, add 1 bunch finely chopped celery to plain bread stuffing. For oyster stuffing, add 1 pint oys- ters, using oyster liquor for liquid and adding 1 tablespoon lemon juice and 1 tablespoon minced parsley. For sausage stuffing, add one-half pound sausage meat cooked to a crisp brown after removing from cases. For chestnut, stuffing, reduce bread crumbs to one-half the amount and ad,c1 one quart of shelled, blanched and boiled chestnuts. The nuts can be gnashed or finely .chopped, For mushroom stuffing, add one cup chopped and sauted mushrooms, Fruit Dressing For Ducks . Two apples, one-half pound large prunes, one-quarter cup seeded rais- ins, one-quarter cup cracker .crumbs, one-half teaspoon sugar, , one-quarter teaspoon salt, one egg. Ctire, pare: and slice apples, dropping them into salted water to keep them white. Pour boiling water over prunes and when swollen reprove stones. Adel raisins, crumbs, sugar, salt and beaten egg to prunes, chopped fine, then add ap- pies. Mix and stuff into ducks before roasting there. Giblet Gravy The' fat in the pan :may be used for. gravy. Cbok giblets in water to cov- er, thfee minutes. Leave one-half cup fat in pan and add one-half cusp flour. Brown, and stir 'until smooth. Add three cups boiling water, including the water in. which giblets were cook- ed, and cook, stirring constantly un- til it ' boils. Acid diced giblets and boil three rninutes. Raisin Cake Two cups seedless raisins, 1 ,eup brown. sugar, 1 cup water, . 4s cup lard or other shortening, 1 teaspoon cinnamon, 34 teaspoon cloves, tie tea- spoon nutmeg, r4 teaspoon salt, 1 tea- spoon soda, 34 teaspoon baking pow- der, 2 cups flour, ]. teaspoon vanilla. Put sugar, water, lard,raisins and '. salt in saucepan and bring to the boil ing• point and boil three minutes, Cool. When cool add soda dissolved in 2 tablespoons hot water. Beat well and add ;flout mixed and sifted with spices'itnd baking powder. 1VIi t thor- oughly and: add vanilla. Turn into an oiled, and floured loaf cake pan and bake 40 minutes in a moderate overt (850 degrees P.), IVla.gic Pound Cake Three eggs, 1 teaspoon create of. tarter, 11/4 cups sweetened condensed milk, % teaspoon soda, 1 cup flour. Beat eggs with rotary egg beater until very thick and light . Add cream of tartar and continue beating. Add sweetened. Condensed milk and con- tinue beating until well blended. Sift flour once, measure, add soda, stir until well blended. Pour into buttered angel food or loaf pan (8 by 4 by 3 inches) and bake in moderate oven (350 degrees F.) 85 minutes., Almond -Filled Fruit Cake Cream 3/ cupbutter, add It cup sugar, and beat` in, one at • a time, 4 unbeaten eggs. Add 2 cups flour sift- ed with 2 teaspoons baking powder, and mix 'with the batter 2 .cups sul- tana raisins, Y/4 cup washed currants, and 34 cup mixed, fine -chopped cand- ied peel—citron, orange and lemon. Spread half of the batter in a cir- ,cular cake tin lined with buttered pa- per, and over it spread half of the foliowing. mixture: A quarter -pound ground blanched almonds mixed with • 2 cups powdered sugar, moistened with two unbeaten eggs, and flavored with one teaspoon almond, extract. Over this pour the remainder of the cake batter, and bake in a slow oven, 225 degrees F., " for ;an hour. Then spread over the top the other half' of the filling, and..- bake! for -half an hour longer STUFFING THE HOLIDAY ROAST By Barbara B. Brooks . "Be sure to make a lot of stuffing" is often the last Warning .of the' cook when holiday meals are being plan- ned. At this time of year then, no- thing is more welcome than good stuffing recipes, For, isn't the roast — game, fish, fowl or joint the first thought in aur traditional feasts and stuffings are important. There are really two schools of thought on this subject. In some NEWS REEL regions the rip!:, dry stuffing is con , sidered perfect; in others, the moist one, There is some difference of °P- inion, too, as tp `seasonings. In what- ever way .tradition settles the matter,; there are still some .variations from. the basic recipe which may be made either toadapt the stuffing to the Particular kind of meat, or to add art element of surprise in the meal. Whether a stuffing is made in the clry or moist manner, the addition of bran improves the texture because' this cereal softens and swells in the baking process. Bran also increases the richness of, flavor and improves the color. Here is 'a. bran stuffing recipe with. modifications for several types of meat. The recipe is for the dry kind. but can be changed easilyto make the other type. Simply let the bread crumbs soak in water or milk for a few minutes; then drain and press the ereess liquid from the crumbs and. proceed with the recipe as given. Basic Recipe 4 cups soft bread crumbs 1. cup bran cereal % cup melted fat 1 tsp. salt tsp, pepper 34 tsp. poultry seasoning (optional) Combine bread and bran with melt-- ed elt-.ed fat and seasonings. Apple Stuffing Add one carp chopped tart apples to basic or onion recipe. Celery Stuffing Add one cup finely chopped celerg to basic or onion recipe. Chestnut Stuffing 1 pound chestnuts 'Y4 cup soft bread crumbs 1!.‘ cup bran cereal '/4 cup melted. butter 1 tsp.. salt 34 tsp. pepper 4 tbsps. cream Remove shells and brown skin from chestnuts. Steam or boil gently until Mash; add crumbs, bran but- ter and seasonings.' Add the trea= and mix thoroughly. Mushroom Stuffing Use basic recipe, ,cooking six sliced, mushrooms in the fat, Onion Stuffing Add one tablespoon minced onion, to basic recipe. Qyster Stuffing Add to 'basila recipe; 2 tsps. salt Ye.. cup celery (finely chopped) ?! pint oysters (finely. cut) 1 onion (finely chopped) 34 . cup heated oyster liquor 1 cup melted fat Raisin Stuffing Add to basic recipe: 1 cup seeded raisins 34 cup chopped nuts 1 tsp. sage Sage Stuffing Add two teaspoons powdered sage to basic or onion recipe. `Z ..le e . by A.:B. Chapin S.'.`t..w'� .SSL` 9 •4441401A ,• Ith '110,1 4124'04 C4oMEV$Ll�f; C000NEss PAS, umgutr seeN Via£ sTogEs so CRoWDEp Fo6L YEARS — StaouU7 1.1,4VE BE6rl.1N SHOPPING• A MONTH AGo. GOOD. mart CORP . Cb„ 4+VT5,2oi1�. �• -. �. , pnooeY, -urns CS 114E ToU6t4EST YEA12 StNC 035voRE Toe. DepraEsst.4 (lope NM'1 PooSa,oLD To$ NOLp OUT 'MVO sweEIStAAPR. NOR'Cmm POLO, 1'ER.m1 filRMA Net Les FOLKS , t•iAvENT" MAE "t t3 rAt.K, - AM SUSit R 114,4N I've .Seet4 PbR. A LONG ``GYMS. 11.1,. Be steDIG `l'Qt1 SnaN MAIM StRye t',. AiiV ttuticw'.... ,liMMiMY C1tsMAS, NayefL SAW So , MA*.I+t+ eumta.ES pt' Boss' t5'DtJi2hi CleM?• CPt4Dt' i iLnW'CO G t `E►J6 tet.ivEREA WA, NA, -• Oop AN' t'iONt CA4 SEtitge Vs"ltf~ 'Vela Kt DS — curt. HAHIt= IS coMttep, t4ANsuto,S io t cNNWEit, litkieijr11i *RUE p `riCIL Ii hilf6 i `