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WEDNESDAY, DECEMBER 6, 1950 6 THE DAILY TIMES-GAZETTE PAGE NINE A ---------------- In Jhe dome Christmas Dinner May Vary Slightly But Turkey, Plum PuddingStill Tops "Christmas Just wouldn't be Christmas without a plum pudding .and turkey," someone said about this time last year. And this holds true every year. Although the Christmas menu may vary to suit the family taste, the fowl and plum pudding usually form the "back- bone" of the dinner. The fowl may be a goose, turkey, chicken and the pudding may be a large mold with flaming brandy or the simplest car- rot pudding served with 4 tart sauce. These two dishes are termed "tra ditional" and around them, the rest of the menu is planned. Cranberries are popular as accompaniments to fowl and may be served in many ways--as a sherbet, sauce, cocktail, jelly, in a salad, or even as part of the stuffing--to mention a few. Here is a suggested menu: Cranberry Juice Cocktail Roast Turkey Oyster Stuffing Mashed Sweet Potatoes Buttered Broccoli Jellied Fruit Salad Hot Rolls Jam Flaming Plum Puddinr Coffee 'The custom of serving plum pud- ding with flaming brandy has an interesting origin. Some years ago as the story goes, an inexperienced maid was helping prepare Christ- mas dinner. In the flurry of serving the first course, the maid forgot the pudding which was in the process of baking and allowed it to burn. The dismayed hostess decided to pour some of her husband's brandy on the pudding and set fire to it to co- ver up the taste of the burned part. The resulting flaming pudding met with so much enthusiasm that it is now accepted as a traditional dessert at Christmas time. CHRISTMAS PLUM PUDDING 2 cups cooked prunes 1% cups currants 1 cup raisins 1% cups chopped citron % cup chopped preserved orange peel 1 cup sliced candied cherries 1 cup chopped nutmeats 1 cup ready-to-eat bran " % cup prune' juice 1% cups butter 1% cups sugar 4 eggs, beaten 1 tablespoon vanilla 2 cups sifted white bread crumbs 8 cups sifted flour 1 teaspoon soda 1 teaspoon salt 3 teaspoons cinnamon 1 teaspoon cloves 1 teaspoon nutmeg 1 teaspoon ginger Remove pits and cut prunes into small pieces; combine with other fruit, nutmeats and bran. Add prune juice, mix well. Blend butter and sugar thoroughly; add eggs and flavoring; mix well. Add bread crumbs and sifted dry ingredients. Add fruit mixture; stir until fruit is well distributed. Fill well-greased pudding molds two-thirds full, co- ver and steam 3% to 4 hours. Yield: Three 1%-pound puddings (1 quart molds). For flaming pudding, pour % cup brandy slowly over the top and set fire to it. Carry it to the table while still flaming. Christmas Cakes in the offing and here's a white cake that's a honey! It cuts without crumbling and doesn't go dry. Christmas Cake (Light) Temperature: 325°F, Time 1 hour, 456 mins, 1 cup mixed peel, sliced 1 cup glace cherries, sliced 1 cup raisins, chopped 1 cup shortening 1 cup white sugar ° 1 tablespoon grated orange rind 1 tablespoon grated lemon rind 5 eggs, unbeaten 1 tablespoon lemon juice 2% cups all-purpose flour 1 teaspoon baking powder 1% teaspoon salt Slice and peel cherries: chop raisins. Cream together shorten ing, sugar, orange and lemon rind. Add eggs, unbeaten, one at a time: beat thoroughly after each addi- tion. Add lemon juice: add fruits. Sift together flour, baking powder and salt; add to mixture in three additions, Line pan 9 x § x 3 inches with heavy waved paper. Pour in batter; bake in moderate oven until done. Yield: about 3 lbs. Malta has to import most of its food because it has less than 500,- 000 acres under crops. = ~ OF INTEREST TO -- Hostess Can Enjoy Christmas Day, Too If She Plans Ahead You, too, can enjoy the holiday even though you're the hostess for a big traditional dinner-with-all- the-trimmings. How? The answer, is to do as many big jobs as you can the day before. For instance, the day before you can cook your sweet potatoes, peel and cool, then store in a covered making pan in the refrigerator. The next day all you will have to do is add' butter and brown sugar and heat in oven for thirty minutes. Your pies, too, can be prepared the day before, wrapped in mois- ture-vapor-proof paper and put in the freezing compartment. They'll take no time to bake the following morning. Such A£ime-consuming frills as celery curls, radish roses and carrot Stuff the turkey and partially cook it the day before, so that it will take only a short time to finisn it up in time for dinner. Or, if you are lucky enough to have an electric roaster and electric timer clock which you can set to start before catch an extra forty-winks while the bird is broiling. You'll find this plan will leave you the minimum of chores for the holiday and permit you 'to spend the maximum of time with your guests, Dr. Bundesen strips, as well as cranberry molds, | also can be prepared the day be- | fore and stored in refrigerator to | crisp. ; you get up, you will be able to | (Continued From Page 7) ever, it often passes into the ab- domen. There is no tenderness in may be distended or swollen, | is need for an immediate and care- ful study by the physician so that | the cause may be found and proper | | treatment carried out at once. QUESTIONS AN DANSWERS A reader: Can a woman men- struate during pregnancy? Answer: In occasional instances, | the menstrual periods occur during | pregnancy. DP.: Is there any known cure for advanced hardéning of the arteries? Answer: There is no known cure for this condition. Treat- ment consists of rest in bed, cor- rect diet, daily bowel movements, and regulated exercise. passes on into the left arm. How- | the abdomen, but the abdomen | Whenever an acute attack' of | pain in the abdomen occurs., there | Irish Crochet in Color Shaded pink roses and leaves in tones of green aré crocheted separately in this lovely Irish crochet doily, then set into a web of white lace. Picots, another charactegistic of Irish crochet in addition to the rose and leaf motifs, lend d filigreed effect to the scalloped border. A direction leaflet for crocheting this WILD ROSE DOILY may be obtained by sending a stamped, self-addressed | Clear Out 'Frig., Re-Arrange Space | For Yule Perishables Even a big refrigerator some- times bulges during the holidays with extra goodies and leftovers. But you can stretch the space and ensuregetting the best service from your refrigerator if you will follow these suggestions from the Wom- | an's Home Companion: | Before buying your holiday food, énvelope to the Needlework Dept. of this paper requesting Leaflet No. D-213, will fit in without shifting the shelves. Leftover relishes wrapped in aluminum foil can be shaped ito tuck in any small spot. Store | leftover sweet potatoes in stack- able heat-proof dish, ready for the oven, If after trying these space-saving suggestions 'you still can't fit in all the leftovers, store the least perishable foods in a cool place and surround with ice cubes. Gaunsall, Worcestershise, England Tempting Recipe For Yule Dessert What Christmas dinner would be complete without a steaming, pud- ding to top it off? Here is an old Canadian recipe that never fails to please: Canadian Christmas Pudding Ingredients: 1 cup chopped suet; 1 cup molasses; 1 cup sweet milk; 1 cup sour cream; 1 egg, beaten; 2% cups all-purpose flour; 1 tsp: soda; 1 tsp. salt; 1 tsp. cinnamon; % tsp. ground cloves; 1 cup rai- sins; 1 cup nut meats; % cup Canadian port wine. Combine suet, molasses, sweet milk, sour cream, and beaten egg. Sift together 2 cups~flour with soda, salt, cinnamon, and ground cloves, Combine the two mixtures. Stir in raisins and nut-meats which have been mixed with re- maining % cup of flour. Turn in- to pudding mold or tightly closed pan which has been greased and floured, Place on a rack in a large pan partly filled with water, and steam two hours. TUnmold the pudding, and pour the wine over it. Serve at once, or wrap in a {cloth and store in a cool place | until served. Serves 10 to 12. Christmas Pudding Wine Sauce Ingredients: % c¢ up butter or | margarine; % cup confectioner's | sugar; % tsp. ground nutmeg; salt {and 3% cup Canadian port wine. Cream butter or margarine until | light and fluffy, Blend in the | sugar ' gradually. Add the wine, {and stir until smooth, Add nut- { meg and salt to taste. Serve with | Christmas pudding. Creamy Wine Sauce Ingredients: % cup honey or | hat. Put it in a plastic bag and it light corn syrup; % cup top milk; 12 tbsp. soft margarine; 1 tbsp. | flour; 1 egg yolk, beaten; %4 cup | Canadian sherry wine. | HEALTH CENTRES Manila--(CP)--In a small Phila- delphia village a model rural rhealth centre with emphasis on maternal and child care is being established for instruction of health workers. The Philippine | Government, the United Nations { International Children's Emer- {gency Fund and the World Health Organization are co-operating in defrost refrigerator and clean with (CP).--William Weeds, 100, says his | the project. soda water. Then make way for longevity is perhaps due to the | the things you will buy for the holiday dinner. You'll probably find there are any number of bottles and jars which can be stor- ed elsewhere, Also look for small quantities of food which can be emptied from large containers into small refrigérator dishes, | To stretch your refrigerator space after the holiday dinner, flatten leftover turkey by sawing it in When good old Chase & San- born gets still finer i that that's a triumph! it! It's all over town! A finer, Chase & Sanborn Coffee--with an extra bonus of oodness! More owness, more aroma-=gll the flavor your cup can hold! In OSHAWA more and more '"encores"' NY RQ 43 ALITA BN AMG Ya , famous b And Chase & Sanborn has done recious coffee ift, more mel- . for this SB 2 £00 Hp 5h a LJ \W t\ home-brewed dandelion wine which he has been drinking for 75 years. Classified ads are sure to pay! Phone 35 with yours today. WOMEN - in The Community The Cook is to Blame if Vegetables Are Soggy and Unappetizing - Vegetables treat you well and give you good dividends of food value only if they are treated well by the gardener, the retailer and the cook. Of the three perhaps the cook must take most of the blame for the uninteresting and unappetiz. vegetables that are often served in homes and des taurants, The slogan, "cook vegetables in as little water as possible, for as short a time as possible, in a close- ly covered pan," has become almost a battle cry of Nutritionists in their war on malnutrition. Many fam- ilies have had much more enjoy- ment in their cabbage and carrots since the 'homemaker learned to cook them by recomménded meth- ods. New ways of serving old, fa- miliar vegetables will often arouse interest and appreciation and the occasional use of an unfamiliar one will be welcomed. The home economists of the Con- sumer Section, Canada Department of Agriculture, suggest these ways of using common vegetables. Parsnip Patties 2 cups cooked, mashed parsnips 1 tablespoon flour 1 egg Salt and pepper to taste Combine parsnips, flour and slightly beaten egg. Season with salt and pepper. Drop by spoonfuls on a greased hot frying pan and fry to a golden brown, turn and brown other side. Serve hot. Yield: six servings (12 puffs), Steamed Red Cabbage 6 cups finely shredde red cabbage 2 tablespoons butter 3% cup vinegar Salt and pepper to taste Melt butter in saucepan. Add vinegar and cabbage with salt and pepper. Cover closely and cook un- til cabbage is tender but crisp, 10 to 15 minutes. Yield: six servings. Creamed Fried Omions 2 tablespoons butter 4 cups sliced onions (4 to' 6 me- | dium onions) 4 tablespoons flour 2 cups hot milk 1; teaspoon salt Pepper Melt butter in a heavy frying pan, Add onions, cover ,and cook s (Oouldnt RENTS \ R if | baked em @ : i myself | slowly until tender, about 15 mine utes. Biend in flour and cook until it becomes frothy, about ome ute, Add hot milk gradually cook, stirring constantly," tnt thickened. Season with salt and pepper. Yield: six servings. ' Baked Turnips : Slice raw turnips and place in layers in a greased casserole, Sprinkle each layer with salt, pepper and a very little nutmeg. Add milk to half fill the dish, 'Top with crumbs and dot with hutter or grated cheese. Bake in a moder ately hot oven, 375 degrees F. unt! tender, about 1 hour, SERVICE BLy'S Lancaster, England --(OP)-- 'A customer at a bargain sale in a local shop couldn't get a bow hat that fitted. So the sales el sold him one of her husband's hats and another satisfied custom- er wa: recorded. i KENT FIRES Dartford, Kent, England--(Ow ~-A report on the Kent Oounty fire-fighting squad operations showed that 1857 calls were ane swered in the last six months. ¥ 3 At Black's you'll find the clothes you'll love to wear . . + gifts you'll be proud to In a "Holiday Whirl" 'with a floating dream gown from our complete selection. "Step Out" with a smart untrimmed top coat. We have one to please you. Yes sir, after pouting the coffee in Canada's homes for over 86 ears, Chase & Sanborn's popu- arity today stands higher than ever! With its thousands of old friends. With thousands of new friends. You try it=you'll see why! Get a pound of Chase & Sanborn today. if you prefer them fur trimmed here is the place to find the one you've been looking for. We have dresses, Soo, motion wagon coats «= everything warm the heart of the Miss or Mts. Whether it's for giving or for wearing--you'll find it at Black's. Drop In soon -- pick ours -- inquire about our easy plan. F Black's Ladies' Wear 72 SIMCOE N.-- PH. 179 LX ET RE A FR BT TRS RR LUANG ALL THE FLAVOR YOUR cuP cAN Hop !"- A7 Your GROCERS! IRA EEL ANEOr- DAL SEAN FE