The Republican. [volume] (Oakland, Md.) 1877-current, 1942-12-24
Homemakers' Column
Edited by Miss Mariana Lee Long,
Home Demonstration Agent

Edited by Miss Mariana Lee Long,
Home Demonstration Agent
A CRANBERRY RED CHRISTMAS
There's ON e t,hin comforting,
something steadying about observing
Old-time customs and traditions!
They seem to bring loved ones near
er, closer than at any other time of
the year. That's why we say to take
time out from cares and work to OBJ
serve the most beloved of all holidays
Christmas.
Hang your sock on the mantel,
give and receive the simplest of gifts,
and set the holiday table with the
prettiest china, though the fare be
unpretentious. It's the spirit of Christ
mas that matters-the sparkling sym
bols, the happy traditions, and the
merry color
Add gay color to the traditional
Yuletide table by serving foods made
with sparkling, Christmas-red Gran
berry Sauce.
Cranberry Sponge Stars
Here is a dessert which makes
Christmas cooking such a pleasure
twinkling Cranberry Sponge Stars.
It's delicately favored cranberry
sponge chilled in star-shaped molds,
then served with custard sauce or
whipped cream. This inexpensive des-
sert is satisfying, yet light enough
to be welcome at the end of a boun-
tiful Christmas meal,
1 envelope plain unflavored gelatin
4 cup cold water
l cup boiling water
l tablespoon lemon juice
y cup sugar
Few grains salt
l cup jellied cranberry sauce
2 egg whites
Soften gelatin in cold water 5 min
utcs. Add to boiling water and stir
until dissolved. Add lemon juice, 4
cup sugar, and salt; mix we'll Cool
mixture until it begins to CONCEAL.
Combine with cranberry sauce and
beat with rotary beatcr until foamy.
Beat egg whites stiff, add remaining
sugar, and beat we'll; fold into cram
berry mixture. Rinse eight individual
star-shapcd molds with cold water,
and pour mixture into them. Chill
until firm. Unmold on dessert plates
and serve with custard sauce made
with the egg yolks. Serves 8,
Cranberry Yule Log
Cranberry Yule Log is the perfect
! answer to the holiday dessert ques-
ton. Bright with Christmas color
! (red cranberry filling and green top
ping) and mountaineering in flavor,
it's an eXtra-special treat for the
| Guletide meal.
eggs
u teaspoon salt
q cup sugar
q cup sfted cake flour
q teaspoon baking powder
teaspoon vanilla
2 cups iclIied cranberry sauce
Beat eggs and salt until thick and
light colorcd, gradually adding sugar.
Place mixing bowl in large bowl of
hot water during this beating process.
| Sitt flour and baking powder and
fold gently into first mixture with
vanilla. Line shallow pan, about 15X
10 inches, with creased paper, pour
in cake batter, spread evenly, and
bake in a hot oven, 400 degrees F.,
about II minutes. Cut off crisp edges
and turn onto cloth sprinkled with
powdered sugar. Tear off paper.
Spread with crushed cranberry sauce,
roll up quickly and cool on wire rack.
When cool, frost with icing below,
tinted with green vegetable coloring.
Garnish with holly, if desired. Serve
cut down in slices.
Sugarless Icing
2 egg whites
cup light corn syrup
| tsp. vanilla or other flavoring
Combine egg whites and corn syrup
in top part of double boiler; still until
blended. Place over boiling water and
cook, beating constantly with rotary
egg bcatcr for minutes, or until
frostng will stand in stiff peaks, Re-
move from heat, add flavoring and
green coloring, beating them in.
-V-
! Subscribe for The Republican.
N II p