The Province from Vancouver, British Columbia, Canada on October 26, 1951 · 28
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The Province from Vancouver, British Columbia, Canada · 28

Vancouver, British Columbia, Canada
Issue Date:
Friday, October 26, 1951
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THE VANCC I DAILY" PROVINCE ars an at M a MARGARET HENDERSON, D.reetor Adults Scare Up Fun On Spooks By WINNIE McI.EAR Vanrouvcr Daily Province food Kdltor Halloween! the night when witched ride on broomsticks, spooks cavort and "huwlin; things are prowling outdoors" is just as much fun for oldsters as it is for youngsters. When the doorbell rings and sparkling eyes peer through grotesque and crazy-looking mask,a, it's a lot of fun talkinjr to the small fry, trying to determine who they are under their outlandish disguises and handing out the goodies in response to "Halloween apples!" When the annual "gimme campaign is all over, the loot counted and recounted and the youngsters are tucked away, in bed. it's time for the adults to tfijte over and have ihe easy, informal, gay kind of shindig that most of us haven't, the courage to tackle otherwise. Fi 'for once, doesn't have top " - priority. Have tasty cheese) Drain canned peachri. iftving rarebit, i flavor-complementing; juice. Arrange in Individual salad, old-fashioned spice cake : and lot of coffee. 8PICED PEACH SALAD to 10 peach halves t tablespoons vinegar t whole eloves 2 sticks cinnamon 1 tablespoon sugar 1 package orange-flavored gelatin Tricky Treats Looting You'd better be ready for the doorbell ringing "tricks or treats" groups that will be heading your way next Wednesday night. TAFFY 'APPLES I cups granulated sugar Vs eup light corn syrup t eup water 1 teaspoon vanilla Few drops red food eoloring red apples 12 woodn skewers Combine sugar, corn syrup and water in top of double boiler. Cook over direct heat, stirring until sugar is dissolved snd mixture boils. Continue cooking, stirring occasionally, to hard rracfc -at ag" 300F,-.M,. candy, thermometer), wiping sugar crystals from sides of pan with damp cloth. Remove syrup from heat and set at once over hot water. Color a bright red with food coloring and add vanilla. Insert wooden skewers in blossom end of apples. Hold apples by skewer, plunge into hot svrup, draw it out quickly and twirl until syrup runs down and coveis sides evenly. Place apples on tray rovered with waxed paper, blossom end down. Cool until coating is firm. CARAMEL APPLES 1 eup granulated sugar S eup white corn syrup 1 can sweetened condensed milk 1 teaspoon vanilla , to medium apples Place sugar, corn syrup sweetened condensed milk in heavy saucepan. Cook slowly, stirring gently and constantly until mixture registers 244F. on candy thermometer, or until it forms a firm "ball when tried in cold water. Cool mixture slightly and add vanilla. Wash, dry, remove stems and place a skewer in blossom end of eaah apple. Dip apples in syrup one at a time, twirl gently to coat evenly. Manufacturer's Tested Recipe MARMITE SAVOURIES Scotch Broth: Cover bones and any pieces of meat available with water or stock. Bring to boil and akim. Add a handful of barley, simmer 2 hours. Remove bones, add diced carrot, turnip, onion, celery, chopped parsley, etc. Cook until tender. Season, and add 1 teaspoon Marmite. Hot Pot; Pour meat in casserole, add a layer of sliced onion, a layer of sliced carrot, and then cover with gravy made by dissolving 1 teaspoon Marmite in 2 cups stock or water. Put sliced potato on top. Put lid on casserole and cook for 2 hours in slow oven. Remove lid and allow potatoes to brown. Marmite Cheese Toast: Put 2 tt. of grated cheese into small stewpan. ' Add a teaspoon of Marmite, a teaspoon of butter and season. Stir over slow fire. When dissolved, spread on buttered toast and serve hot or cold. Then you wifl want to know obout Marmltt MarmU yaait extract has a rich sp-ptui" flavour that makts cooking aatm cwict at jood. And it contiim Vitamin of tha B Compltx that build up health and raiinanca to infection. Put a littl Harmita in toups. mt dishes, taucs and liroury dishas. Enjoy H in sand- wtrhts, en toast or aa a hot drink. Thsr ara to many way Mrmtt adds flavour and they all add (oodneta too. YtAST XTSCr mt eiASMin fooo txr.rT co tro. lONOCm. ClNO - VAMCOUVtfc, i CBBSi? KITCHEN Night Out molds. Combine peach juice, vin- egar, spices and sugar, boil 3 mm utcs. Strain, snd if necessary add water to make 2 cups liquid. Add gelatin, stir until dissolved. Pour over peach halves, chill until firm Vnmold on crisp salad green,; garnish with watercress. j OLIVE RAREBIT Vt eup ripe olives 1 tablespoon butter 1 tablespoon flour 'l cup milk t eup diced f!ees food Vs teaspoon salt H teaspoon dry mustard . teaspoon Worcestershire sauce Dash eayenns Crisp toast or erackers i Remove pits from whole olives, rut olives into pieces. Melt butter ) and hlnri in flnnr AHH millc ar,A i cheese, place over hot water andiare a good choice, although if there's a hint of frost in thes jstir until cheese is melted. Blend ajr a hot Rpiced punch wi)j hit the spot. j J in seasonings and olives. Serve on "' i ' crisp toast or crackrs. Makes i' If you're rushed for time, you can make it up ahead' servings. . HARVEST SPICE CAKE 1!4 cups brown sugar 1 cup granulated sugar 3 eggs, unbeaten 3 eups sifted cake flour V t teaspoons soda 1 teaspoon cinnamon V teaspoon nutmeg 14 teaspoon cloves' t teaspoon allspice "I teaspaoa sal , l'i cups buttermilk Cream shortening, gradually odd aiitraris r-rpamintr fnriplhAr until light and fluffy. Add un-best unt'l we'l blended. Stir in beaten eggs, one at a time, beat-(vanilla and melted shortening. j ing well after each addition. SiftiSift together flour, baking pow-j together flour, sods, spices and'rier, soda, salt and nutmeg. Add! salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Spread in greased 13x9-inch oblong pan which has been lightly dusted with flour. Bake in moderate oven 350F. for 50 to 85 minutes, or until done. When cool, spread with peanut brittle crunch icing. . ' PEANUT CRUNCH ICING 2 egg whites, unbeaten IV cups brawn sugar, firmly packed Dash salt M cup water Vh teaspoon cream of tartar cup crushed peanut brittle Combine egg whites, sugar, salt, water and cream of tartar in top of double boiler, mixing thoroughly. Cook over boiling water for 7 minutes, or until the frosting will stand up in peaks, beating constantly, Remove from boiling water, beat until thick enough to spread. Sprinkle peanut brittle over top of frosted cake. ftlUCIOUS 0li TWO MACARONI' r i r. wiv - . Photo court! v Chrlitlei Bistmls, HALLOWEEN DESHERT TRAY: At your Halloween party serve this sophisticated t-entrepiece-desHert, An Edam cheese makes the happy Jack o'Lantern. More cheese, fresh fruit and a variety of delicious crackers invite guests to help themselves. Pranks and Games Take At Party Gn "Witching Refreshments on All Hallow's Eve can be simple, for: that's one night that pranks and pamos seem more impor-t tant than food. Doughnuts and apple juice or apple cider! of time and then heat it just SI GARED DOIT.HMITS t eggs 1 eup granulated sugar M cup melted shortening 1 teaspoon vanilla 4 cups sifted all-purpose flour 4 teaspoons baking powder ' teaspoon baking soda l't teaspoons salt Vt teaspoon nutmeg 1 cup buttermilk, or sour milk Beat eggs, add sugar gradually, j to creamed mixture alternately! -umnine irumwuies. "''nBe0r cool snd spread with plain or with buttermilk, mixing until1 peel, cinnamon, cloves and water;; tinted icing. smooth after each addition. I cook until berries are soft. Strain! Roll dough Vs inch. thick, cut and add sugar, lemon juice and Witch HatsWith sharp knife, with floured cutter. Let stand 5;orangt juice. Heat to desired'eut cookie dough in shan of minutes. Fry in deep hot fat jtemperature snd pour into pot- witch hats. Bake and cool. When heated to 375F, (or until a 1-inchjtery or heatproof bowl. Garnishjcold, make hat band and othT cube of bread browns in BOjwith thin slices of orange and 'decorations with icing put seconds); until golden brown.'ltmon studfferi with io1e clovas-lthrough pastry tube. s Co Produced by Fishermen before serving. i turning as doughnuts rnmi to surface of fat. Drain on absorbent paper. Wakes about 50 doughnuts. Mix about 4 cup sugar and 2 tablespoons cinnamon . Shake warm doughnuts with cinnamon mixture in paper bag. WITCHES BREW 1 In. fresh cranberries 2 tablespoons grated orange rind S sticks cinnamon 12 whole cloves 2 quarts water 1 quart orange Juice 1 cup lemon juice l'i cups sugar Daily, mora and mora people ar enjoying lha fine, uniform quality of rhi daliciou ialmon! It's procatsad within Hours of catching, to retain tha rich flavor. Buy Crtaltangar lodayj operative Federation, VANCOUVER, B.C. II Priority Eve DOUGHNUTS 3 tablespoons shortening 1 eup granulated surar 2 eggs, well beaten 4 eups sifted all-purpote flour 4 teaspoons baking powder l'i teaspoons salt 'j teaspoon cinnamon ' l'i teaspoon mace 1 cup milk Cream shortening, add ugar. cream together until well blended. Add eggs, beating well. Sift together flour, baking powder, salt and spices; add to creamed, mixture alternately with milk, stirring just until smooth after each addition. Roll dough l to inch thick, cut with floured doughnut cutter. Let stand 5 minutes. Fry in deep hut fat heated to 375F. (or until a 1-inch cube of bread browns! in 6U seconds); until goldenlciala Kick Ko!rra Kulnlimi And brown, turning a? doughnuts j come to surface of fat. Drain on absorbent paper. Serve plain.) dust with fine granulated sugar, ! ' V(l The Party Takes Care Of Itself A buffet is the easiest way in the world for a hotew to enioy her own party. This Halloween, feature a whimsical eonve nation piece, Jack o' Lantern fie, JACK OLANTERV PIE 1 eup cooked pumpkin S esgs, separated H eup susar 1 eup milk Vs teaspoon salt H teaspoon ginger '4 tesapoon nutmeg 1 teaspoon cinnamon I tablespoons butter 1 tablespoon plain gelatin ' cup told water H eup sugar Cook pumpkin in top of double boiler over Uiling water 10 minutes, stirring occasionally ' Mix together egg yolks, W cup1 sugar and milk. Add to pumpkin along with salt, apices and but-i ter. Stir and cook until of custard consistency, about 15 minutest Remove from heat. i Soften gelatin in cold water! 'and add to hot mixtuie. stirmg (until dissolved. Chill. When nm- ture begins to stiffen, beat eg whites stiff. Gradually heat in remaining H cup sugar, fold into pumpkin mixture. Pour into gra-! ham cracker crust, chill until I firm. Make Jack O' Lantern face with whipped cream put through pastry tube. j Ilka Chas Compares Blue Bonnet It's Her Favoritel Wan, to gflt g'Hxlreception T Here's an trie from Ilka Chaie. ('omjmr Bi.ra BoNNfr Margarine with ony npread at o price. Like the famous television star and author, you'll love the delicate, ! Stirniv-sweet flwnr of this fine-oualil v i all tvwai)' margarine. Vou'll annre-! vou'll welcome ita real amon,y. So hnvi km Bonnkt and get all 3" ' Flavor! Nutrition! Keonom-ci-e! l"s it. in cooking, on vegetable, as a de-1 lioioiw spread. j Bi.ra Bonn i Margarine i sold in two types regular economy package with j color wafer, and also in the famous'. Yai.i)W Qmn bag for fast, eaay color, i - mm, J Li , . h ft 1 Stwfeaj T-M Vbitfl Prefer Cirnafion j 1 itasosatJr "from Confnfd Caws" tg vawcouvu oaitr siovinci. Tkf et ti. itn When yo't want a 1'ttle onion ! juice to flavor a salad drumg.; sprinkle a little salt on a tlice of onion and krp the salted surface with a knife o, spoon to obtain the A MEAL FOR THE ft WHOLE FAMILY! - I psiiMiiiiiig mmi J ' A MEAL FOR THE 1 r ( ... pumpM; tuk pie ( : ?8TAL(;ity I CIRREB FOODS fo any other br$nd Whatever yotit experience has been with evsporstcd milks, you'll be delighted to find out how much more you'll Jika Ctrnatmn Evaporated Milk. A full bilf-cenrury of experi. ence lies behind the making pf Carnation. So you're sure of finer flavor and consistency when you use the milk Carnation label. SO CREAMY IT WHIPS CARNATION is milk made double-rich by evaporation . . . homogenized nd beat -re fined by special Carnation processes for smoother consistency, richer flavor. So creamy it is preferred by millions in coffee . . . and it whips beautifully when icy told USI IT LIKE CREAM in toffee, no cereals, in (ream recipes. Mis if with n equal amount of water to give fine, vitamin-D enrkhed milk for every milk purpose. as it sliou' Try Th?$ NEW r double-strength POWDERED BLEACH What an imaiing dtffar. Prf Pewitrtl Bleach make t nidaa or rayon Hngtri to wool, fontl Lik mafic it asialy rMtoraa mat frash, st look ta these d.liest. fabrics. New DOUBLE. STRENGTH, o01e Parf PowtJrt Blaach it twica as good, gotten watar irtkas more suds uvm aoap or dstergtnt. It's fuaranteadt powdered bleach WOOl . KAYON . $IW . WTlOl. ml The Vancouver r 1 ! I'wvlnc--Ky to K-(1 nrt Wnrln emillng " , . . longer keeping qualities . . . with the red snd white Masai if

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