“Best of AD” Booths!
•Houseplant Exchange. Who in your group is
famous for ner lovely African violets or geraniums?
Slips started early can be prettily planted in time
to make a nice profit at the bazaar.
"Candy Counter. Equipped to sell 5-cent sam
ples— quickest way yet to sell a pound of sweets.
For a bonus, sell the recipe for each candy, and
charge an extra five cents.
•Special Event Section. Foods made especially
for any holidays coming after the bazaar are fea
tured here. Pack the foods with the family freezer
in mind, but make them pretty enough for gifts.
•Cookbook Sale. Any and all cookbooks mem
bers want to part with can be sold, plus, if possible,
a special cookbook made up of your church mem
bers’ best recipes, including quantity recipes cut
down to family entertaining size.
•For the candy counter, sewing booth or best
of-all baking comer, here are a bazaar’s worth of
good recipes:
HOLIDAY FRUIT PUDDING
2 cup milk
3 cups soft bread crumbs
Vi cup Butter
Vi cup molasses
2 cup sifted flour
12 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
Vi teaspoon mace
Vt teaspoon each allspice and cloves
Vi cup seedless raisins
Vs cup finely cut citron, orange sand lemon peel,
combined
In a good-sized bowl, pour the milk over the
bread crumbs. Add the butter, 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 to two-thirds full. Cover each with foil, crimp
ing 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.
CANDIED CITRUS PEEL
3 oranges or grapefruit
1 tablespoon salt
4b cups water
2 cups sugar
Cut fruit in half lengthwise. Peel in quarters.
Place peel in bowl and cover with a brine made with
the salt and 4 cups of water. (Weigh the peel down
with a plate so the pieces are completely covered).
Let the brine stand overnight. In the morning, drain
the peel and rinse it thoroughly. Cover with cold
water and bring to a boil. Drain. Repeat this three
times. (This removes the bitter taste.) Then cut
peel into narrow strips.
Combine Jf cup water and sugar in a saucepan.
Cook, stirring constantly, until it is a syrup. Then
add the peel and cook slowly until peel is transpar
ent. (About 30 minutes). Drain. Roll peel in gran
ulated sugar. Store in tightly-covered containers.
SHORT CUT FUDGE
I 12-ounce Jumbo package (2 cups)
semi-sweet chocolate morsels
Vi cup sweetened condensed milk
1 tablespoon water
1 teaspoon vanilla flavoring
Melt semi-sweet chocolate morsels over hot (not
boiling) water. Remove from heat. Stir in remain
ing ingredients; blend until smooth. Turn into a
lightly buttered 10 x 5 x 3-inch pan. Cool until firm.
Makes about IX pounds of candy.
Variations
(Select your candy boxes, then cut or shape the
candy to fit).
Shape 1-inch squares into round patties; dip into
colored candy sprinkles.
Shape 1-inch squares into oval patties; place
pecan half in center of each.
Cut into rectangles; dip end into flaked coconut.
COFFEE-CAKE SPECIAL
I package active dry yeast or 1 cake compressed
yomst
14 cup water (use very warm water for dry yeast,
lukewarm for compressed)
Ms cup milk, scalded and cooled
4 cups all purpose flour
1 cup soft butter
Ms cup sugar
5 eggs
1 teaspoon salt
l tablespoon grated lemon rind
I cup raisins
If de tired, 1 cup chopped candied chmrrie» or
chopped blanched almonds
Soften yeast in water. Stir until dissolved. Add
milk and mix in 1 cup of the flour. Cover, l^et rise
111 hours.
Butter your prettiest 10" tube pan.
Cream the soft butter and sugar until fluffy.
Then beat in eggs, one at a time. Add the yeast mix
ture, salt and remaining flour. Beat well. Stir in
the lemon rind, raisins and other ingredients of your
choice. Pour hatter in the tube pan. Let rise until
light (about 45 minutes). Bake at 350° one hour.
Frost, if desired, when cool.
Mocha Batter Frosting
Cream 1 cup butter with X cup sugar. Add 2 tea
spoons strong coffee and 1 tablespoon dark cocoa.
CRANBERRY ORANGE RELISH
2 pounds (2 quarts) fresh cranberries
2 pounds (4 to 6) oranges, quartered and seeds
removed
2 pounds (4 cups) sugar
Put cranberries and oranges (including rind)
through your food chopper. Add sugar. Chill. This
recipe serves 25, easily doubles to serve 50.
LEMON NUT BALLS
Ms cup instant nonfat dry milk
2 cups sifted powdered sugar
M cup butter
4 tablespoons lemon juice
Vt cup finely cut nuts
Mix instant dry milk and sugar in a bowl. Melt
butter in saucepan over low heat. Take from heat,
stir in lemon juice. Add the sugar mixture, X cup
at a time. Mix until each addition is smooth. Shape
into small, one-inch balls. If too soft, chill. Roll the
balls in the chopped nuts. Chill until firm. Makes
about 30 balls.
A Sample Store of sewing and
sweet handiwork. Chocolate Balls
to sell for a nickel are on tooth
picks or wrapped in lengths of
plastic wrap. Snip the rope of
wrap to give customers the num
ber desired. Festive!
B Fudge Pie cuddled in foil and
packed in a pretty box. This is
really more a confection than a
pie — old fashioned, fudgy and
to be served in small portions.
C Chicken and Dressing Casserole
is tops! fust "test" it on your buffet
-they’ll love it. Nice
: you can serve a dozen
with one big chicken.
D Cranberry Relish that’s good
enough to serve is good enough to
sell! Pack this piquant sauce
ahead; U will last for weeks.
