rhe Frontier Woman — ‘Mrs. M’ Uses Bit of Lemon Juice to Remove Rust from Cotton Material , By BLANCHE SPANN PEASE Hi there, all you nice Fron tier readers! ._ One of our early American cookbooks says that mincemeat pie is a Christmas must, and certainly mincemeat desserts have been among the top holi day cnoices year after year. There is one differ ence though— the busy American housewife has come to de pend upon the prepared mincemeat on grocers’ rath-! Blanche Spann er than mix Peaie inS her own. Grandmother’s “Ladies’ Home Cookbook” advised that the WILLIAM W. GRIFFIN j ATTORNET First National Bank Bldg. | O'NEILL | I ----a mincemeat "paste must be the : best of the year" for the holiday nie. The book added that "there is no cross-cut to excellence in the manufacture of this dainty. Advertisements of and recipes for Mincemeat made easy’ are traps for the unwary, the hard-pressed, the lazy.” You can still make your own, hut the manufacturers have recipes for ‘mincemeat made suit America's holiday tastes. Mincemeat and a bit of tart ap ple make a deluxe filling for a biscuit roll. Change it into a pudding by baking it in a brown sugar syrup to give it a candied ef fect. Candied mincemeat roll is a special dessert that of fers a change from the usual pie during the festive season. For the soft biscuit dough needed to make this dessert de lectable, use a minimum of milk to make the dough. The roll may also be cut into individual servings and baked. CANDIED MINCEMEAT ROLL Two cups sifted enriched flour, three teaspoons baking powder, two tablespoons sugar, one teaspoon salt, one-fourth —make precious findings neath the tree! In an unending array of finest leathers, fabrics and styles 1 $2.98 - $7.95 Plus Tax cup shortening, two-thirds to three-fourths cup milk, two cups mincemeat, one cup tart apples (diced), two cups Drown sugar, two and one-half cups boiling water. Sift together flour, baking powder, salt and sugar. Cut or rub in shortening until crumbly. Add milk to make a soft dough* Roll into rectangular sheet one-fourth inch thick. Spread with mince meat and apples. Roil up like a jelly roll. Put into deep baking pan and pour over it a syrup made by dissolving two cups brown sugar in the boiling wa ter. Bake 45 minutes in a mod erate oven (375 degrees F.) This recipe makes about eight serv ings. Candied mincemeat roll is not only easy to make, but con tributes good food value to the holiday feasting in the enriched biscuit base and mineral-high fruit filling. -LA W Unusual Holiday Dessert— One would be hard put to find a plum in a plum pudding, but that’s no matter, for there are fruits aplenty to make up this lack. Homemade plum pud ding is an unusual holiday des sert in America, though many like to buy plum puddings at the grocers’ or bakers’, reheat and serve them with a special sauce. If you would like to try mak ing plum pudding at home, make a large recipe, for plum pudding keeps well, and the ef fort is no greater for a large batch than a small one. You can make plum puddings long be fore Christmas and New Years and then steam them to reheat for serving. Serve with hard sauce, wine sauce or other spec icil sauce. WHITE PLUM PUDDING Two cups sifted enriched flour, one teaspoon soda, one teaspoon salt, one cup white raisins, one-half cup chopped candied orange peel, one-hall cup chopped lemon peel, one half cup chopped citron, one cup chopped blanched almonds, two eggs, one-half cup sugar, three-fourths cup chopped suet, one cup dry enriched bread crumbs, one-half teaspoon al mond flavoring extract, one half teaspoon vanilla extract, three-fourths cup sour milk, one tablespoon lemon juice. Sift to gether flour, soda, and salt. Add fruit and nuts. Beat eggs and add sugar, beating until fluffy. Add suet and bread crumbs. Mix smoth. Add flavoring extracts. Add flour mixture alternately with milk and lemon juice to egg and sugar mixture. Pour in to five one-pint greased pudding molds or in well-floured pud ding bags. Steam small pud dings two hours, larger one three hours. Makes five pud dings, about three-fourths pound each. HARD SAUCE One-half cup butter or mar garine, one and one-half cups: confectioners’ sugar, one tea-. spoon flavoring extract. Cream butter or margarine until light and fluffy. Add sugar and beat well. Add flavoring. —tfw— Subscription Winners— Ordinarily we try to use the letters sent to our department, in the order in which they are submitted to us, but this week, in order that our readers can have the letters containing! Christmas letters and ideas, we are using two which came in recently, and holding up those submitted before these for later use. Mrs. Paul Zakrzcwski, of O’ Neill, wins one of our prize three-months’ subscription to The Frontier and the other one goes to "Mrs. M.” of Emmet, who has sent us a good recipe and some good hints. uear oiancne: The last I wrote you was last February, so guess I’ll try my luck again. It just doesn’t seem possible that Christmas is so near. We’ve been having such grand weath I er lately. I am going to give you a few Christmas recipes. The first: RICH PECAN COOKIES This makes about four dozen j thin cookies. Cream one cup shortening, one cup sugar, one half teaspoon salt, beat in four egg yolks, one teaspoon vanilla, stir in two cups sifted flour, one-half cup chopped pecans, chill thoroughly in refrigerator. Roll one-eighth inch thick on floured board. Cut with cookie ! cutter. Beat two egg whites, two teaspoons water, brush cookie tops with egg mixture. Sprinkle chopped pecans on top. Bake in moderate oven of 375 F. for 10 to 12 minutes. SPICED CRANBERRY FRUIT PIE Makes one nine-inch pie, combine two and one-half cups raw cranberries, one cup thinly sliced apples, one-half cup seed i less raisins, one and one-half SANDHILL SAL --—- 1 Lots of people spring it on i themselves, including Sandhill Sal. when they open their trap. The man who said he aimed to please, put his finger on the trigger and gave it a squeeze, i Duck for supper! Gone are the days when his heart was young and gay, his hairline fast is vanishing and i the fringe behind is gray! 1 Mary had a little lamb, she i didn’t really like it, but just a < little lamb in stew, her budget wouldn’t hike it. cups sugar, one teas, cinnamon, 1 one-fourth teaspoon nutmeg, three tablespoons quick cooking j tapioca, three tablespoons wat- j er. Let stand while preparing , patsry. Pour into nine-inch pas- \ try lined pie pan. Cover with; strips or lattice top. Bake in \ hot oven of 400 F. for an hour, i ; I also have a very good recipe for caramel frosting which is very delicious on chocolate cake. j CARAMEL FROSTING Five tablespoons brown su- ] gar, two tablespoons cold wat- ; er, two tablespoons cream, two . tablespoons butter, pinch of salt. Mix ingredients and bring to ’ a boil and boil for one minute. Remove from stove and pour j mixture over two cups sifted , powdered sugar. Beat until smooth, add one-half teaspoon vanilla. < i i And also here are a few ( household hints. To remove ^ rust from cotton material, I ( squeeze on a bit of lemon ^ juice, let stand for a few min utes and the rust washes out. Egg yolks stored in the re frigerator keep best when cov ered with oil, milk, or water until they are used. Save the paipt left in a can by pouring a large layer of paraffin over it. Well. I must close and get some work done. I hope your readers like these recipes as well as we do. MRS. PAUL ZAKRZEWSKI,! , O’Neill, Neb. I —tfw— 'Mrs. M's Letter— Dear Blanche: Will these hints help some- j: one? When picking wild ducks, j; pluck the heavy tail and wing j feathers as well as all bloody feathers first. I open the furn- i ace door and throw them in as I loosen them. Have ready a large paper sack, tub or boiler for the pillow feathers and down. After get ting most of these off scald as you would a chicken, only have the water boiling, turning the duck over and over until feath ers loosen. When they can be rubbed off easily, singe, wash in hot baking soda water, draw, wash in cold salt water. I like yild plum jelly or pre serve with wild duck or goose— try it. Have been doing curtains this week and as I like the wide ruffles on dining room and bedroom curtains was glad to hear of an easier way to do them. Put the freshly washed and g starched curtains on stretchers, > letting ruffles hang loose. When thoroughly dry, iron ruffles with a hot iron. If you mark the stretcher for different size cur tains, you save a lot of time, too. (I wonder what I do with the hours I have saved doing cur-'! tains this way.) Am enclosing my recipe for fruit cake. Have used this for 45 years and have had many compliments on it. Brandy or coffee mixtures are either one i good. About ■'the same amount of alcohol as a leavening agent in each. FRUIT CAKE One pound medium light, brown sugar, three - fourths pound butter, one pound flour,! eight eggs, one and one-fourth cups rich sour cream, one tea-1 spoon soda, one and one-fourth cups molasses, two teaspoons j mace, two teaspoons cinnamon, one teaspoon cloves, one tea I I Dr. Edw. J. Norwood. O. D.. Optometrist. from Crawford, Nebraska, will be in O'Neill on DECEMBER 19 At the Hotel Golden Eyes Examined Glasses Fitted K| M so T10.60 OP BTB ANALLY CLBANIN ® THIS FILTHY,CAANKy STOVSt^ rWHY KNOCK YOUR BRAINS V Out on that AN-ncjue --^B when the N6W LPGAS <■ Ranges, are ■ available ; ITS A LOVELIER ,mOR6 COMFORTABLE WORLD NOWl that we own an r7^) UP gas range!. - L-P (PROPANE) GAS CAN BE OBTAINED OF ... . Ralph N. Leidy ... O’Neill ipoon nutmeg. Cook very slow y for one-half hour adding wa «r when done to make one and >ne-fourth cups. Two pounds ;eeded raisins, two pounds ieedless raisins, two pounds cur ants, three-fourths pound cit •on, one-half pound orange peel, )ne-half pound lemon peel, one sound English walnuts, one ourth pound candied cherries. Either one wine glassful bran-1 iy or two tablespoons strong j coffee plus one teaspoon lemon I ;xtract, one pound dates sliced, )ne pound figs, sliced. Cream jutter, sugar and well-beaten ?ggs, molasses and spices, flour, ;oda, fruit and brandy or cof ee and extract. Put two thicknesses of paper ;reased in bottoms and sides of 3ans, using no pans that hold I nore than four cups of the mix ure. Use nutmeats, cherries md citron pieces to decorate; he tops of the loaves. Bake ibout three hours in a 250 F. i iven. / li yuu aiu iait m uamiig yuu* j ruit cake let it freeze solidly ind when it is thawed it will ie nice and moist. I have kept these fruit cakes or more than a year and they ire still nice, are never crumbly ind can be sliced very thin. MRS. M. — tfw— We Need Letters— We know you’re pretty busy iow, thinking about Christmas roming and all but we need etters for our department. Wouldn’t you like to send us me? Write about anything you 1 ike, we particularly appreciate! iriginal letters but can use let ers of other types too. Most of iur readers enjoy the household ype of letter which is chuck ull of recipes and hints. If you send that type try lo include at least a couple of your best recipes and three or four hints. Copy the rec ipes carefully to make sure you have them correct, spell ing out all measurements, which should be level. Give explicit directions for mixing and if the food is baked, be sure to give oven tempera ture and time of baking. If you know how many the recipe serves tell us that, too Send your letter to Mrs. Blanche Pease, The Frontier Woman, Atkinson, Neb. Be sure to put the Frontier Woman notation on the envelope. Each week we give two three-months’ subscriptions to The Frontier for the use of the two letters we print. When we have enough letters on hand, we mail out a bonus prize to the writer of a third letter used in our depart ment. O’NEILL NEWS Elaine Reimer of Deloit, spent the weekend visiting her sister, Marlene. Dr. and Mrs. L- A. Burgess and Mr. and Mrs. Ed Bright, of Orchard, spent the Thanks giving weekend with Mr. and Mrs. R. W Johnson, of Hyan nis. Mrs'. Burgess is a sister of Mrs. Johnson. Mr. and Mrs. John Carroll returned Wednesday evening, November 23, from a wedding trip to Excelsior Springs, Mo. Thanksgiving day guests at the home of Mr. and Mrs. Ray Kurtz were Mr. and Mrs. Charles Cooper, Mrs. Dan Snyder and son, Mr. and Mrs. Robert E Larson. Thursday dinner guests at the home of Mr. and Mrs. C. W. Apgar were Mr. and Mrs. C. W. Stewart and Suzanne. Ed Condon, of Lincoln, spent the weekend visiting at the home of his mother, Mrs' Hope Condon, and family. Honored at Surprise Shower— Mr. and Mrs. Casper Pribil, who were recently married here and who are now living in Lynwood, Calif., were sur- # prised at their home by for mer O’Neill residents and Lyn wood neighbors, who gave an electrical appliance show er. Present were; Mr. and Mrs. James Payne, Mr. and Mrs W. J. Hammond, Mr. and Mrs. Walter Stein, Mr. and Mrs. Jerry Kliensmith, Mr. and Mrs. M. F. Stanton, Mr. and Mrs. Kilmer Stanton, Mr. and Mrs. Neil Van Houten, Mr. and Mrs. Vincent Doyle, and Mr. and Mrs. J. E. Hickey, Mrs. Connelly,, the Misses Grace and Theresa Connelly, Wini fred and Loretta Hickey, Helen McNichols, Alva Wakefield, Agnes and Grace Joyce, Eliza beth Kern and Miss Ray. I The evening was spent vis iting and concluded with a ; lunch. Frontier for printing. PIE SOCIAL FRIDAY, DEC. 2 — 8 P. M. — OHS Band Room Sponsored by Parent - Teachers Association • Ladies bring pies to be auctioned. Plan for an evening of fun and square dancing. SANTA CLAUS JAKE j 2 SAYS: to all you other Santa Clauses: "Why not make this Christmas one the little woman will nev er ever forget? How could you possibly please her more than to give her something she has always dreamed of . . a HOTPOINT , APPLIANCE! HOTPOINT Matched Appliances Here For You To See...Compare! |. Hotpoint Automatic Electric Dishwasher I* washes, rinses, dries electricallyl Available as separate unit or in complete Hotpoint Electric Sink combined with Hotpoint Disposed. » 2. Hotpoint Automatic Electric Range features J7 advancements plus "Pushbuttoa Cooking." 3. Hotpoint Refrigerator for extra storage space, extra shelf space. 4. Hotpoint Electric Dryer dries laundry in any kind of weather. 5. Hotpoint Water Heater with famous "Magic Circle" Heat. if ---- • Brilliantly matched in design and styling, Hotpoint’s new dream line of electric appliances for '49 offers you everything for the modern kitchen and laundry plus a convenient step-by-step plan that makes these work savers easy to ownl Come in and compare these new Hot* point beauties—feature for feature and value for value—with anything, any u