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
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leathers, fabrics and styles
1
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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
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iiiniWriili lil i If
