The potters herald. [volume] (East Liverpool, Ohio) 1899-1982, 1940-12-26
For Women
Observation-Disclosures
Keeping ahead of the Times
! BY MARY MOORE I
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Christmas Conserve is made by
soaking 2 lbs. of prunes in 2 OTIS. of
water IL hrs. Remove rind from 2
oranges and cut in small pieces with
scissors. Remove seeds, slice oranges
and add to prune pulp from which
seeds have been removed. Cook ten
minutes. Add l cup raisins, cups
sugar. Stir over low heat until sugar
is dissolved. Sock ten minutes until
mixture is clear, stirring constantly.
Stir in Y ID. nut meats and pour and
seal in clean hot jars. Yield is about
pints.
If you belong to that contingent
who doesn't like eggnog at Christ
mas perhaps you'd like to have a bowl
of sparkling punch on hand when the
Christmas callers arrive. Make a
syrup of cup of sugar, pit. water,
and add l can diced pineapple, / bot
tie preserved cherries, 2 oranges cut
in pieces, 2 cups grape juice, 2 cups
lime juice, l cup grenadine. Chill.
When ready to serve add carbonated
water and ice cubes made of lemon
carbonated beverage.
Or for you eggnog fans, for each
person allow 1 egg, l2tbs. powdered
sugar, jigger rye whiskey, y glass
sweet milk or cream. Beat whites
and yolks of eggs separately, add
sugar, whiskey and milk, stirring
each in separately. Then add beaten
white Of egg and serve with nutmeg
on top. 1t will make any man feel
like Santa Claus.
Here's new suggestion for a
tantalizing mince meat pie for Yule-
tide dessert Mix 2 cups prepared
mincemeat with u cup raisins and
pour into unbaked pie crust. Cover
with cup Of cranberries mixed thor
oughly with 2/3 cup sugar, 1 tbs.
flour, u is. grated orange rind and
dash of salt. Pour a cup of orange
juice or spiced peach juice over the
filling and cover with top crust. Bake
Is minutes in moderately hot oven
and then lower heat and bake half
hour longer.
The season wouldn't be complete
without the proverbial fruit cake to
serve the holiday callers with that
glass of wine or egg-nog. Here is a
very good recipe if you haven't made
yours yet, although my grandmother
used to make her fruit cakes and plum
puddings at least three months before
Christmas to have them properly aged
and seasoned.
lib. butter, 1 ID. sugar, 10 eggs,
p lbs. flour, 1 10. each of seeded
raisins, currants, candided cherries,
crystallized pineapple and dates, and
12 lb. each of pecans, English wal
nuts, crystallized citron, orange and
lemon peel, y cup molasses, 2 ts.
soda, 2 is. cinnamon, Its. cloves, p
cup brandy, 2ts. all-spice.
Cream butter and sugar, add beaten
eggs. Add 1 ID. flour. Dredge the
fruit and nuts with remaining flour
and add to batter. Bake in slow oven
of 275 degrees until cake is done by
straw test. At end of baking dec
crate cake with sliced pineapple, nuts
and cherries. Return to oven from 5
to s minutes to glaze. This makes
| II lb. cake.
X x x
And when the dinner is ended an
excellent turkey pie is made by add
ing 2 cups or more of diced turkey,
/ cup of peas, 1 cup of mushrooms,
tablespoon of minced onion and
green pepper and half jigger of
sherry to a can of condensed mush-
room soup. Pour into a casserole and
top with small baking powder bis
cults. Bake about 20 minutes in hot
oven until biscuits are done. You'll
agree that it is almost as good as the
original turkey.