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Blend Proper Amounts of Ratter with Fruit
(See Recipes Below)
IT REALLY isn’t too long a time
until the holiday season will
be in full swing. Why not take a
few days off now to make those de-
licious fruit
cakes and pud
dings which will
be so satisfying
within a short
time?
Fruit -cake
making is not
an arduous task
if the work is
«।.*
spread oyer two days, one to get
the candied fruits cut into jewel- ;
like bits, and the other to blend the ’
fruity mixture with the batter and
bake it.
• • •
Dark Fruit Cake
1 cup soft shortening
2 cups brown sugar
4 large eggs (1 cup)
3 cups sifted enriched flnur
1 teaspoon baking powder
1 teaspoon salt
Hi teaspoon cinnamon
44 teaspoon nutmeg
44 teaspoon allspice
44 teaspoon soda
44 cup molasses
44 cup grape juice or coffee
1 pound seeded raisins
44 pound seedless raisins
44 pound currants
A wide spatuly is an excellent
utensil for turning food, as a fork
'hich pierces the food tends to
release valuable juices.
Fruit Cake Is
Holiday Dessert
This reeipe for light fruit cake
is a marvelous blend of fruits and
nats with just the right amount of
"ich batter.
. Light Fruit Cake <
; (Makes « pounds fruit cake)
.1 pound candied cherries
44 pound candied pineapple
44 pound citron
2 ounces candied lemon peel
2 ounces candied orange peel
1 pound pecans or English
walnuts
"ups sifted flow
4 cup hotter or shortening
1 teaspoon grated lemon rind
Wh Mips sugar
4 eggs, separated
I cup evaporated milk
1 tebtespnon lemon juice
I teaspoons baking powder
44 teaspoon salt
Cut cherries in quarters. Slice
pineapple thin. Cut citron and
peete very, very fine. Break or
coarsely chop nuts Mix fruit and
nuts in a large bowl. Add 1 cup of
the flour, and mix until fruit and
nuts are well coated. Cream butter
untit smooth and plastic. Add
grated lemon rind, then sugar
gneduaHy. creaming until mixture
is light and fluffy, Beat in egg
yoSk®. Stir lemon hmcc into milk.
Add to egg mixture. Sift the re
’nnminy 1H cup# flour with the
befcing powder and s«H. Stir mtn
egg mixture. Fold » the egg
'^itee which have been beaten
tort mt dry. Add hatter to
frwH mixture. Mix and stir untd
thercmghly blended Grease pane
Fhdy and Ime twiye with heavy
waxed paper.
This mixture
will make
e i f h er four
cakes 71J x 3%
x 2'4 inches, ar
eak.es 8^ x 4H x 2V 4 inches.
Divide mixture evenly and press
inta pans, leveling tops. If desired,
dee-orations of candied fruit, and
nuts can he placed on top of batter
before baking Bake in stow
'275 F ) oven until done, about 2
hours for the small cakes, or about
2'4 hours for the larger cakes,
^en cakes are done, they are
lightly browned and tiny cracks
begin to appear In the top These
cracks close when cakes cool Cool
■ akes m pans about 18 minutes,
then turn out on racks and place
right side up again to finish cool
ing. When ready to store cakes to
■'pen, remove waxed paper from
' akes and rewrap either in clean
axed paper or aluminum foil.
•'’“P m cool place until ready to
sa.
• • •
F»sy Fliim Pudding*
(Serves 8)
1 ’*p seeded raisins
(Ow Adrwtleers Are Aseured Os Reaulte)
14 pound citron
St pound candied orange and
lemon peel
S pound dates
14 pound nut meats
Cream to
gether until
fluffy the short
eni n g and
brown sugar.
Beat in eggs.
Sift together
flour, baking
powder, salt,
soda and spices.
Stir in dry in-
/y^ A
w w
/ "i\
XL w tp I A
7^* •>»
1 gredients alternately with molasses
and grape juice or coffee. Blend
in candied fruits, nuts, raisins
and dates. Fill prepared pans al
most full. Bake, covered with
paper until the last hour, until
wooden pick thrust in comes out
clean, about 2>4 to 3 hours in a
slow (300° F.) oven. Wrap in
waxed paper.
Fruit Cake Glaze
Si cup light corn syrup
^4 eup water
Combine syrup and water and
bring mixture just to a rolling
boil. Remove from heat. Cool to
lukewarm. Pour over cold cake
before or after storing. Fruit
cakes are usually decorated after
storing.
IN THE COMFORT OF YOUR HOME I
ENJOY A __ I
brought to you fry
MID-GEORGIA NATURAL GAS CO. (tj/^
Here’s the lineup for this weekend I
SATURDAY
10:00 A. M.
CONYERS
VS
Clarkesville
■■ ygenwr—a—Brs । r —J
THURSDAY-6:30 P.M.
THE FOOTBALL PROPHET
HEAR THEM lAf AA Jg B I
all over yW lyl I
LYNN CHAMBERS' MENU
Beef Pot Roast
Steamed Onions
Potatoes and Carrots
Cucumber and Watercress Salad
Rye Bread Butter
♦Easy Plum Pudding
♦Pudding Sauce
Beverage
♦Recipe Given
1 cup sliced prunes
<4 cup sliced figs
14 cup sliced dates
14 teaspoon salt
1 teaspoon cinnamon
14 teaspoon nutmeg
14 teaspoon cloves
14 teaspoon allspice
l 4 cup nut meats
14 cup grape juice labout)
Put prepared fruit through
meat grinder. Add salt, spices
and nuts and blend in grape juice
to moisten. Form into small cones
and roll in granulated sugar.
Serve garnished with candied
cherries and with flavored
i whipped creame
Pudding Sauce*
1 cup sugar
। 2 tablespoons cornstarch
1 cup boiling water
Pinch ground mace
Bash nutmeg
2 tablespoons butter
1 tablespoon wine vingewr
Mix sugar and cornstarch.
Gradually stir in the boiling
water. Cook over low heat, stirr
ing gently, until sauce becomes
clear and glossy which indicates
that •cornstarch is perfectly
cooked, add spice and simmer 1
minute. Add butter and wine vine
gar. A delicious sauce for *H
kinds of hot puddings.
Hard Sauce
*4 cup butter or substitute
14 teaspoon nutmeg or ground
mace
1 cup confectioner's sugar
2 tablespoons orange or lem
on juice
Beat butter or substitute until
I soft. Mix sugar and spice and add
a small amount at a time, beat-
1 ing as you add. Add orange juice
as needed to make sauce easy to
beat. Serve over puddings.
* * •
Lynn Says:
Place pans in oven in away
that will allow heated air to cir
culate freely about them. Never
arrange pans so that they touch
each other, the side walls or the
back of the oven.
Canned vegetables should be
choked in their own juices. Bring
quickly to boiling point, then de
crease heat. It requires about 10
I minutes to reheat food.
THE COVINGTON NEWS
Laura Thompson CiCrcle Mooting Was
Held At Patterson Home October 6th
PORTERDALE—The Laura
Thompson Circle of the Porter
'a)e Baptist Church met at the
home of Mrs. Kate Patterson
October 6 for the monthly meet
ing.
HUTCHIN’S PHARMACY &
BEAT THE BAND I
( <x a® sBS ? J
* f I
• beauty cream^s
price I
FW a &nwt«d riffle I
SB* tw« of " j
FOUR PINTS Besmoid Ice Cream SI.OO lardley’s f-WMwts creams — PHONE 2654-
_ $2.20 vaiae r>ri i\/r I
Yardley's Hand Lotion _ 65e & SI.OO plus tax | CbO DELIVERY
Coty's Gift Sets from $2.00 up _ __ Doans Pills J
. — 11 ~ I
Lanolin-Plus for the Skin SI.OO ;Haley's MO " pt. yl
Gillette Super Speed Razor Set SI.OO • **••** *' * * * c tl x Zi . ,„ I
fever Thermometer (toylor) SI ■
Three Rolls 120 or 620 Ansco Film $1.23 j 11
— <, J I J Yardley's Gift Package (Coloqß
Three Rolls 127 Ansco Film SI.OB and powder) $2.65 plus«
. Nbghr Oram
r .. . - ,x tl Ort Liqo^ng Owning few, ■
Cigarette Lighters SI.OO Yardley's Unfilled Compact SI I
One Pen and Pencit Set, Consisting of 1 Ball Yardley potmjt i,v Xtuenr^. eweeiwM IB
' » tnpanil wrt fiiwhed n,d»» WS.A. ■ । । ——
Point Pen, 1 Fountain Pen and 1 Mechanical mu anr ■
Pencil s],oo 7 NORTH SQUARE ■
• COVINGTON, GEORGIA ■
HUTCHIN’S PHARMACY -^2®- I
SATURDAY
2:25 P. M.
GA. TECH
VS
Auburn
Mrs. Louise Rutledge, newly
*
elected circle chairman, presid
ed over the meeting. The re
peating of the watchword in
unison opened the meeting and
SATURDAY-8:00 PM Qg iSA. I
THE FOOTBALL ROUND-UP OF VA I
(Largest Coverag# Any Weekly la Th» State)
Mrs. Carl Day' gave the opening
prayer.
Minutes of the September
meeting were read and approved.
The ml] call revealed that 17
members and one visitor, Mrs.
Amy Yancey, were present. Mrs.
Irene Bowden, secretary, read
the correspondence received
during the intervening month
FRIDAY
7:45 P. M. ■ I
NEWTON I
VS
Morgan High / /ST I
: I since the last meeting.’ Mias
Stella Coulter, treasurer, receiv
ed the offering.
A plan of sending a sunshine
box to Carroll Adams was dis
cussed as the Community Mis
sion project for October. A gift
for Mrs. S. S. Williams from the
entire circle was brought to this
meeting.
Th yr9 ^ r Q I
Ulhan b,,^ 1
terming ■
ticipating Wwe . •
den - Mn, Ag n tt A J
Nettie Willie, Mrs ■
M «’ ?• AIW, andl
lian Jeffarpg. W