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This newspaper page contains 8 articles. Subscribers can read the full text of each article.
Newspaper
The Chronicle Telegram
Location
Elyria, Ohio, United States of America
Date
Dec 21, 1973
Page
11
The article celebrates festive cooking traditions around the world and explains how corn syrup helps holiday treats retain texture shine and sweetness in fudges brittles frostings and fruit cakes. It highlights its role in keeping frosting soft and providing a glossy glaze while adapting recipes for American tastes.
Tiny cream puff wreath with corn syrup glaze and a self serve sabayon sauce complements a holiday fruit cake ripened ahead of time. A rose wine punch with brandy and club soda adds sweetness. Stacked jars feature orange peel and Pfeffermesse cookies improving with storage.
A croquembouche wreath recipe uses water margarine salt and flour to form choux puffs baked until pale and hollow. Fill puffs with whipped cream and assemble on a round platter with syrup glaze and angelica garnish for a festive holiday dessert serving 8 to 12.
Mix sugar corn starch and salt in top of double boiler. Add egg yolk stir well. Gradually add milk and cream and cook over boiling water until thickened about five minutes. Remove from heat cool. Stir in wine or brandy fold in beaten white chill. Makes one to two thirds cups sauce.
Instructions describe candying orange peel from ten thick skinned oranges. Peel, boil, drain, scrape membranes, cut into strips, cook with corn syrup sugar and water, boil gently, drain, roll in sugar, and dry 10 to 12 hours to yield about ten cups.
A detailed fruitcake recipe outlines fruit mix preparation with candied fruits raisins dates and citron, mixing with flour margarine eggs and corn syrup. The cake is baked at 250 F in a water bath for several hours then cooled wrapped and stored, with a Com Syrup glaze and garnish suggested prior to serving.
A dated recipe for Pfeffermesse cookies uses flour sugar baking powder cinnamon ginger cardamom cloves and pepper with corn syrup citron and oil. The dough is rolled shaped baked at a low oven then rolled in confectioners sugar and cooled yields about three dozen cookies.
This recipe yields about 4 quarts of punch or 25 punch cups. Combine 2 quarts Rose wine 1 pint light corn syrup 2 cups orange sections 1/2 cup brandy and Chettles T20x cath with carbonation. Chill and serve in a bowl with ice and orange slices.
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