The Cincinnati Enquirer from Cincinnati, Ohio on December 27, 1962 · Page 41
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The Cincinnati Enquirer from Cincinnati, Ohio · Page 41

Cincinnati, Ohio
Issue Date:
Thursday, December 27, 1962
Page 41
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mi ( i( inn n r mm n:t r: '1 Iiursdav, I ('. l'ti;2 Be Shim-Off For Holiday Meal Tipsi Stanley, F.iiif 1ft I i. "I - .. .. v r . ft r dry i, I i . H At Tilli Hull i inillllWiT l An Ice Cream Sundae For The Telling's Not Problem BY ABIGAIL VAN BUR EN Q.: What do you do about guys who kiss and tell? SYLVIA A.: Consider yourself lucky. Most guys kiss and exaggerate. DEAR ABBY: We are two nurses who wish to comment on a common problem dealing with children. Why don't parents tell their children the truth regarding visits to the doctor? When a child is brought In for a shot, If he Is told In advance that It will "hurt a little," he Isn't half so hard to handle as the child who Is told "It wont hurt a bit." By knowing the truth the child Is prepared. But when the child learns (as he surely will) that he has been lied to, he grows to hate doctors, nurses and to mistrust his parents. SHARON AND JOYCE Q.: Please don't think I'm stupid, but I would ap Chicken-New Orleans Style IT COULD have been that Thomas Jefferson's love of France and his admiration for French cuisine prompted him to negotiate for the purchase of the Louisiana territory in 1803. New Orleans cookery, even then, was closely related to 4 " 'Xhs'Ax r 3u: Here's A - , ' 4' preciate a simple rule for Introducing people properly. Whenever I have to introduce people to each other, I get all flustered and make a mess of it. I've looked through etiquette books but it's so complicated I cant get it straight In my mind. OLD ENOUGH TO KNOW BETTER A.: Don't feel stupid. Yours Is a problem common to many who are old enough to know better. Just remember when introducing a lady to a gentleman to mention the lady's name first. ("Jane, may I present Bill?") In introducing someone to an elderly person, mention the elderly person's name first. ("Grandma Jones, this is Peggy, my c 1 a s s m a t e.") When introducing a very important person, use his name first. ("Bishop Pike, I'd like you to meet my father.") that of France, but it also reflected certain influences of the native American Indians and the Spanish explorers who gave the name Creole to the people of New Orleans. Mention New Orleans in any gathering today, and I v. Southern Cookery Y f t 1 ' T V Holidays Q.: Our son married in a church wedding, and all our friends and family sent very nice presents to the couple. Four years later they were divorced, and he is dating a girl who has never been married. If he should marry her, and she wants a church wedding, what do we do about wedding Invitations? My husband and I feel that we should not do a repeat Job on our family and friends. He thinks one wedding present per child is enough. What is the correct way of handling this? STUMPED A.: If your son marries a girl who has never been married and she wants a church wedding, invite your friends and family as though it were your son's first, too. The matter of the gifts is up to the guests. It's a ticklish business, but why should the bride be penalized? immediately the conversation will turn to food and the wonderful places to dine in this romantic citv. And all the excellent food is not found only in restaurants either! HERE'S AN extra good recipe, which we were for- i .sir 1 Treat 11 ffjr - HOLIDAY FOODS SHOULD be sepclal. This is the time of year to splurge and really show off your culinary talents. So whether you are a recent bride or a family chef with many vears of experience, Man holiday foods with a flourish. For it's the elegant extras, the appetizers, garnishes and superb desserts, that give holiday meals festivity. What could be a more festive finale than this special honey fruit sundae? Chewy, colorful candled fruits and crunchy nuts In a honey spiced sauce create a glowing cap for a snowy mound of vanilla ice cream. Simple to make, yet elegantly festive, this glamorous dessert deserves a repeat performance throughout the holiday season. HONEY FRUIT SL'NDAE SAUCE 34 cup honey 3i cup sugar Mi cup orange juice 2 tablespoons butter 1 jar (8 ounces) mixed candied fruits (1 cup) It chopped walnuts or pecans 2 teaspoons grated orange or lemon rind Combine honey, sugar and orange Juice; heat until sugar is dissolved, stirring constantly. Bring to a full rolling boil; boil 1 minute. Remove from heat. Add butter, fruits, nuts and oranges or lemon rind; stir until butter is melted. Chill. Serve with vanilla Ice cream. Makes 6 servings, cups of sauce. Menus Listed For Elementary Sehool Lunches MENUS FOR the plate lunches to be served In Cincinnati elementary public school lunchrooms for the week beginning January 1 are: MONDAY Christmas Recess TUESDAY New Year's Day WEDNESDAY Toasted Cheese Sandwich Green Beans and Corn Celery filled with Peanut Butter Sliced Peaches Milk THURSDAY Wiener on Bun Baked Beans Carrot Sticks Fresh Fruit Milk FRIDAY Macaroni and Cheese Hard Cooked Egg Buttered Peas Bread and Butter Gelatin with Fruit Milk tunate to have given to us by a native of New Orleans, who Is internationally famous for the dinners served to her family and friends. We think you'll agree that her fame Is justly deserved when you collect compliments on this taste-temDt-ing chicken dinner. CHICKEN NEW ORLEANS ' cup flour 2 teaspoons salt ' teaspoon paprika l 3 cup butter or margarine 1 small whole clove garlic 1 (3 pound) frying chicken, cut in serving pieces 1 package (1 pound) or 3 packages (9 ounces each) frozen French fries 1 cup milk . l2 cup half and half (milk and cream) I chicken bouillon cube 1 package (10 ounces) frozen green peas, partly thawed and broken apart 1 can (3 ounce) sliced broiled mushrooms, drained i cup sherry Combine flour, 1 teaspoon salt and paprika; use to lightly dredge chicken pieces. Set aside remaining flour mixture. Heat butter and garlic until garlic clove is lightly browned; remove garlic from pan. Brown chicken in butter, turning as needed to brown evenly. Cover; cook until tender, about 45 minutes. Transfer chicken to oven proof serving dish; cover and keep hot. Add French fries to pan drippings; sprinkle with remaining 1 teaspoon salt. Stir to coat with drippings and heat about 5 minutes. Transfer to serving dish with chicken. Blend remaining flour mixture into drippings. Add milk, half and half and bouillon cube; cook, stirring constantly, until thickened. Add peas and mushrooms; heat until peas are tender. Add sherry and heat. Serve over chicken and fries. Makes 4 to 6 servings. BY STANLEY DEMOS Noted Cincinnati Gourmet THE CHRISTMAS holidays are almost over and in a few days we will be toasting in another new year. I hope the new one is an exciting one for you and especially in the all Important food department For preparing any type of food correctly ind serving it with elegance is not only exciting but very rewarding. All you need is a little know-how, patience, imagination and the desire to create, and you'll be preparing delicacies the like of which you've never tasted. Since a lot of you will be entertaining friends on New Year's Eve, here are a few simple suggestions as to what to serve after you have greeted In the New Year. These are very easy and tasty dishes and can be done up In a jiffy. SWISS CHEESE FONDUE This Is a wonderful party dish. Take an earthware pot if possible and, if none is available, use a pyrex dish and rub it with a clove of garlic. Place it over the burner and pour into it a cup of Chablis, or any dry white wine you have available. Let it get warm. To it add one pound of imported or domestic Swiss cheese which has been grated. With a wooden spoon, stir constantly until the cheese melts. Now, take one tablespoon of cornstarch, which you have mixed with a little water, and add it to the cheese mixture. Before serving the fondue, add to it one ounce of Kirsch liqueur. Serve with some French bread which has been cubed and toasted and speared on forks and dipped in the fondue. With this dish, every guest helps himself out of the common pot. Tradition has it that if a man drops his bread into the fondue, he must buy the party a drink. If a girl drops her piece of breaa In the fondue, she must kiss the boys. It Is suggested that you serve with the Fondue Neu-schatel wine from Switzerland or our own Grey Reis-ling well chilled or maybe a glass of ice cold ale. CREAMED CHICKEN AMANDINE IN PATTY SHELLS In a chafing dish or in a pot, melt six tablespoons of butter and blend with six tablespoons of flour. When it is blended, add to it two cups of cream and one cup of chicken broth, stirring constantly. When it is smooth, add to it two cups of diced white meat of chicken and one-third cup of silvered toasted almonds. Mix well. Before serving, add one-fourth cup of a good cream sherry and serve in' hot patty shells. This recipe will serve four. SCRAMBLED EGGS NOVA SCOTIA Make scrambled eggs, allowing two eggs per person. Mix with one teaspoon of dry vermouth for every two eggs. Serve with Almonds In Holiday Stuffing HOLIDAY-TIME is eatr ing-time, and your holiday eating will be ever so pleasurable if you stuff the turkey or chicken with holiday almond stuffing. Convenience foods such as seasoned stuffing mix, instant minced onion and almonds already roasted and diced take practically all of the labor out of preparing this tasty orange-flavored stuffing. If you wish to smoke your own almonds, combine Mi teaspoon liquid smoke and 2 teaspoons water, then toss with 1 cup un-blanched whole almonds. Cover and let stand overnight. Roast In flat plan in 300-degree oven 20 to 25 minutes or until lightly browned, stirring often. Sprinkle with salt. HOLIDAY ALMOND STUFFING 1 cup roasted diced almonds ll4 cups thinly sliced celery ij cup finely chopped celery leaves 3 quarts seasoned stuffing mix 3 tablespoons instant minced onion 1 teaspoon salt 2 large oranges, pared, sectioned and diced 1 cup chicken broth or gib-let stock 2 tablespoons lemon juice '4 cup melted butter or margarine Toss together in a large bowl, all ingredients except broth, lemon juice and butter. Heat broth; stir in lemon Juice and butter. Drizzle over stuffing mixture and toss to mix thoroughly. Pack lightly into turkey. Makes 4 quarts stuffing (enough for 16-pound turkey). toast, which has been spread with Philadelphia cream cheese. Place on these, slices of Nova Scotia smoked salmon. FOR THAT something different, why not serve shish kebobs marinated the day before, and on New Year's Eve day, placed on skewers. When you need them, take them out of the refrigerator and broil them. Allow four pieces of one-inch square of lamb per skewer. Marinate In oilve mM33 (3CDCBG Everybody Likes Donuts! SO YOU LIKE donuts! Well, Just about everyone else In these United States does, too, a survey discloses. According to the U. S. Census, 59 of families In the U. S. have children under 18. Ninety-one per cent of these families buy donuts, compared to 747c of families without children. Fifty-two per cent of these under-18 families buy donuts frequently, compared to 34 without children. Thus, it's quite obvious that families with children buy far more donuts, not only because of the 52 frequency figure but also because 18Ci more households have children under 18. Of all the homes In the U. S. with children from 13-17. 68 of that age group eats the most donuts In the home. This Is three times as many donuts as male adults eat. Youngsters, six to 12 years old, eat two-and-a-half times as many donuts as male adults. STATISTICS and these are from the DCA Food Industries' study, entitled "Who Eats Donuts?" also show that cake donut varieties are preferred by 69 of donut eaters; yeast-raised by 43. (Totals may exceed 100 because of multiple preferences.) Thus, there Is a three-to-two preference for cake donuts. But the single most popular variety up to age 55 Is the glazed yeast-raised donut, with a preference as high as 40. Yeast-raised, DCA points ; out, have relatively limited ; wholesale distribution. Older people prefer plain donuts by far, while young- , er adults prefer sugared i 721 -oil 3 927 Main Street CINCINNATI 2, OHIO Open o A.M. to i P.M. FRUIT CAKE AND CHRISTMAS ST0LLENS Chuck Full of Fruit ind Nuts COLONIAL BAKE SHOP PARK HILLS KY. 261-8728 Th Finest In Northern Kentucky Since 1888 OUR FAMOUS ONION RYE BUNS AND ROLLS g FOR NEW YEAR'S PARTIES iBeuttel Bakery I PIKE and LEE STS. jj 1 Covington, Ky. 2 Phone 431-6220 HAPPY 5 NEW YEAR TO OUR PATRONS 8a Sura To Plcli Up Your Swedish Rya and Peasant Braa MT. WASHINGTON BAKERY 2069 Beechmont 231-6071 v,bvwAV.v...v, HAPPY NEW YEAR TO ALL OUR PATRONS MADISON BAKERY 6101 Madison Rl 2111055 It's Fun To Shop At A BlJ KEN Thursday-Friday-Saturday jMiraaviMak Finest delicious Hyde Pork Sq. .. .321-4143 Norwood 531-3781 S. Norwood 531-377 Pleasant Ridge .. .S31-4?? oil, lemon juice, salt, pepper, oregano, garlic, bay leaves, onion and a little Burgundy wine. Broil until medium rare. This makes a wonderful snack for that after-midnight hour. Because New Year's Eve is a festive occasion, it is also suggested that you and your guests toast in the New Year with your favorite champagne, well chilled. May I wish you all a happy and prosperous New Year? and Iced donuts to plain, 33-21. The study disproves the long-held notion that donuts are "the poor man's rich food." Twenty-six per cent of families with incomes under $3000 (29 of U. S. families) never eat donuts while 33 of the same group eats them less than once every two weeks. The biggest donut-eating group is in the $5000-$7000 income bracket. Only 12 of this group never eats donuts while 58 eats donuts frequently. (70 be concluded) SAY, by the way, have you had your donuts today? The truly fresh, delicious donuts of "1000 varieties," available only at your neighborhood bakery. Drop in today and "buy 'em by the sack." Most people do as you can get 'em "plpin' hot" and In so many varieties! Happy New Year, Everybody! The Thoughtful Hostess Serves Coffee Cake With Coffee. BUGGE'S BAKERY 221 Mulberry St. 721-9666 Mr. I WYOMING PASTRY SHOP 505 WYOMING AVE. 821-0742 BUCHHEIM BAKERY 2122 L0SANTIVILLE- 631-4550 Specializing in European Pastries Butter Cream Torte and Pastries O MOCHA O HAZELNUT O DOB0SH, etc. Lit our large holiday auortmant of Tortti and cooiiit halp you ba avan a mora parfect host or hoitaii. DOMINO STONES EXTRA-FINE MARZIPAN TRUFFLE FILLED COOKIES FLORENTINAS FOR YOUR NEW YEAR'S PARTY EXTRA JELLY-FILLED DONUTS BERLINER PFANNKUCHEN CLOSED SAfURDAY OPEN SUN. 7 to 7 through nrxt monday, BUTTER RUM 59' save 20c Cjkt baked in a rinB-bjkd with in real butter and Jamaican sauce. LUCKY NEW 59' save 16c Take a bite of this co'faa take on New Vtar's mornmo and you'll hive good luck all vear long. A custom broujht from Denmark, and a charming one. we think. We're your headquarter! for your party desserts and breads, too especially our puns and Bohemian Rya phone orders welcome . . . call us and we'll have it ready for you Wester Kills Plata 441 0707 Newport Shopping Center 431-1544 Swlftoa Shopping Center 3S1 337t Northbrooa Shopping Center IIS 450) SPECIAL!! Banana Cream Pie 75' homemade crust filled with French Cream and tasty bananas Cherry Grove Plaio 752-2112 Milford Center... 131-3350 Morlemont 271-9330 By ELLIS RAWNSLE? Enquirer Garden Editor OVER-WATERING is the usual cause of trouble with house plants, and the general rule is to give enough to thoroughly moisten the root ball when the surface feels dry. But plants in flower need more water. Such things as potted azaleas and hydrangeas are likely to be root-bound anyway and can stand a thorough soaking once a week and probably sips in between as well. Hot Denuli Friday Niqht Open Friday Night, 8:30 T 12 Start Th New Ytar Right With Bakery Goods From ML AUBURN BAKERY 1801 Highland . 241-8084 FREIHOFER'S BAKERY in South Ft. Mitchell WISHING YOU A JOYOUS AND HAPPY NEW YEAR 331-2230 2493 DIXIE HIGHWAY CONRAD'S BAKERY 5047 GLENYVAY 471-5330 THE HOME OF FINER PASTRIES AND BAKERY GOODS FOR OLD-FASHIONED GOODNESS LAT0NIA BAKERY 431-6045 Z1 and t i roiperous lew viear from Mrs. Edward Oilman I Staff of the dvrvmhrr 31 . . . HOLIDAY CAKE reg. 79c as manv cogi as it'll hold and drenched And what a saving I YEAR PRETZEL reg. 75c Del-fair Shopping Center 251-3774 Piile Terminal 721-0431 Oillonnle Shopping Center 7t 1-4731 Irentwood Shopping Center T31-Slf IN KROfJER STORES Trl-Coonty Center 771-5421 Swlfton Center... 731-ilOi Kenwood Plata . . .8 1-0271 Milford ! f,A .....f'1i. i t,4.A.l..1iljtA.jL.jL .i-l 1 ,

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