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This newspaper page contains 7 articles. Subscribers can read the full text of each article.
Newspaper
Press Telegram
Location
Long Beach, California, United States of America
Date
Dec 18, 1968
Page
93
A Victorian holiday dinner feature showcases gilded pine decor, red and gold tapers, and a standing rib roast. Yorkshire pudding, a Fruiteé Cheese Salad Ring with fruit cocktail, and a hot golden dessert crown the menu. Peach desserts with macaroons and wine add a festive finish, with vegetables, relishes, and beverages completing the spread.
The article gives a detailed timetables for rib roast cooking at 328 degrees, using a shallow pan with water, and notes temperatures for rare to well done. Includes weight based times and a Fruited Cheese Salad Ring recipe with gelatin, fruit cocktail and cottage cheese components.
Pears simmered in sugar salt water and tawny port with orange rind then peeled and poached until tender. Pears are served cooled in syrup reduced to about one cup, poured over pears and chilled, served with a cis tard salice. Four servings. We used Anjou pears.
A collection of dip ideas includes curried orange mayonnaise dip and mild mustard dill dunk with mayo and relish, plus an avocado crab dip using ripe avocados and Alaska king crab. The note ends with a statistic from the U.S. Department of Agriculture about average American rice consumption around 7.9 pounds, matching 1909 levels.
A wreath shaped platter of 30 small sandwiches features pumpernickel rye and cheese slices with deviled ham chicken spread liverwurst and other fillings. Arrange on a round plate with a satin bow for party decor then slice and serve.
A festive Christmas custom describes ham as a centerpiece with saffron candles and traditional sauces. The guide details a 3 to 7 pound smoked boneless ham with an orange raisin sauce, roasting instructions, and a raisin orange glaze recipe yielding about 23 cups.
A quick warm dessert method blends sour cream and pumpkin with vanilla or maple flavoring to create a soft creamy pie. Bake in a 400 degree oven for about 40 minutes. garnish with sour cream mounds and peach halves if desired. yields six servings.
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