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The frontier. (O'Neill City, Holt County, Neb.) 1880-1965, November 17, 1960, FARM and HOME section, Image 26

Image and text provided by University of Nebraska-Lincoln Libraries, Lincoln, NE

Persistent link: https://chroniclingamerica.loc.gov/lccn/2010270509/1960-11-17/ed-1/seq-26/

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It just wouldn't In* Christinas without Christmas cookies, candies and sweets,
and as we make our own Christmas gift list, we note friends and relatives
(and possibly some shut-ins) who would particularly appreciate a package
made up of these goodies. This also reminds us that it is time to check our
supply of homemade jams, jellies and relishes for we ll want to include
these among our gifts. Ground Hazel Nut Loaf Coke and Holiday bruit
Pudding are two excellent "prepare ahead and freeze gilt foods
With Christmas cookies, as with holiday cakes and breads, we all have
our favorites Some of these, such as Shortbread, ihmh! making early in ^
order to allow time for ripening. Others such as t hristmas Hoots and Maca
roon Wreaths can lie made quickly whenever you have time. Then there
arc always certain cookies that stem to create a sensation and in that group
are Thumb Prints which come up with a new version most every year. The
one shown here is different in that the depression is hill'd with a chocolate
filling. Spritz cookies are a must in every home at Christmas.
Candies can he made later as they will not ktn'p so well, but we must
not forget to check our jam cupboards for there’s still time to make some
Apple Relish, some Strawberry Date Jam (with frozen strawberries and
pitted dates), or even some Apricot Jam for we can always use dried apricots
and powdered or liquid pectin for this. *
With a start now on the sweets for our Christmas needs, we’ll find it easy
to fill in the additional cookies and candies we need for last-minute touches.
— • ranmmir .: ■
GROUND HAZEL NUT LOAF CAKE
IX cups sifted flour X cup sugar
1 teaspoon baking powder 2 eggs
X teaspoon salt X cup milk
X cup butter X cup ground hazel nuts, hickory
nuts or pecans
Sift flour and measure; add baking powder and salt and sift again. Cream
shortening until soft; then add sugar gradually and beat until light and fluffy. Add
eggs and beat well. Add milk alternately with flour. Add ground nuts and fold
in thoroughly. Pour into a loaf pan 8"x4"x3", that has been lined with foil. Bake
in a slow oven (325°F.) for 1 hour and 10 minutes or until firm and springy to
the touch. Cool 10 minutes; then remove from pan. Cool thoroughly; then wrap in
foil and freeze.
HOLIDAY FRUIT PUDDING
1 cup milk 1 teaspoon salt
3 cups soft bread crumbs 1 teaspoon cinnamon
S cup butter * teaspoon mace
Vt cup molasses £ teaspoon each allspice and cloves
1 cup sifted flour « cup seedless raisins
1 teaspoon baking soda X cup finely cut citron, orange and
lemon peel, combined
In a good sized bowl, pour the milk over the bread crumbs. Add tne snortenmg,
melted, and the molasses. Sift the flour with the soda, salt and spices and stir
into the bread crumb mixture with the raisins and other fruit. Pour mixture into
small foil pans (the kind used for frozen chicken pies), filling them two-thirds
full. Cover each with foil, crimping it tightly around the rim. Pour boiling water
into a large pan to the depth of X of an inch. Place a rack in the pan and place
puddings on it. Cover and steam gently 1 hour. Remove, cool, make sure wrappings
are tight, and freeze.
Gold Ribbon Winner
gives you a recipe for Crumbly Light
Dutch Hustle Cake -
“Here's a hurry-up way to make old
fashioned apple kuchcn,” says Mrs. Foster
Cutler Jr., winner of the new Gold Ribbon
for the best yeast baking at Michigan's
Croswell Fair. “All you do is mis and
spoon—it rises right in the pan. And what
a delicious cake you’ll bake. It’s topped
with tart, juicy apple slices . . .
rich with the wonderful flavor
only yeast can give. Be
sure your yeast is
Fleischmann's Active
Dry Yeast. It’s so fast
rising and easy to use . . .
everything bakes up wonderful
with Fleischmann’s!”
f DUTCH HUSTLE
' I
Vt cup milk and flour. Beat until smooth. Spread j
Vi cup sugar dough evenly in greased 9*9» 2-^ |
I Vi teaspoon salt inch pan. Arrange apple slice* on |
I % cup Blue Bonnet Margarine top Sprinkle with mixture of sugar, j
'or VeCa!t man" cinnamon and nutmeg Dot with »
1 Vi cup warm. no. hot, water remaining margarine. Cover and let 1
! I egg wen beaten rise in warm place, free from draft, j
I I y» cups sifted flour until doubled in bulk, about 40 •
j I Vi cups canned or cooked apple minutes. Bake in hot oven at 400°F. *
I slices, drained for 23 minutes. Drizzle with con- |
| 2 tablespoons brown sugar fectioners’ sugar icing. |
II Vi teaspoon cinnamon I
| Vi teaspoon nutmeg <
I Scald milk Stir in sugar, salt and ‘
j half the margarine. Cool to luke
warm. In mixing bowl diasolvcyeast
S in warm, not hot, water. Stir in
| lukewarm milk mixture. Add egg
□ANOTMf* fIN* fNOOUCT 0* STANOANO SNANDS INCOHAONAIIO
_✓
—---^
4*
FIVE QUICK RECIPES ON PACKAGE '
. ♦

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