Kankakee Valley Post, Volume 11, Number 5, DeMotte, Jasper County, 19 December 1940 — Household News [ARTICLE+ILLUSTRATION]

Household News

by Eleanor Howe

Celebrating the advent of a new year is excuse enough for a party in any crowd. Whether it’s youngsters or the “oldsters” that gather to see the old year out, the new year in, the party must have plenty of novelty and “get-up-and-go”

new games, new music, new refreshments, too, and something to drink is a requirement!. Drink a toast to the new year with a piping hot punch; while the w’inds of winter

howl and fling sheets of snow against the windows, a hot, tangy drink w’ill cheer your guests (both young and old!) and it starts them on the homeward trip warmed from within. “Haw’aiian Hot Cup” is a drink that is new as the brand new year. Serve it steaming hot in small cups, with crisp crackers and wedges of cheese to accompany it. Hot Spiced Cider and Holiday Mulled Grape Juice, served wfith Ginger Cookies or Doughnuts, make simple and satisfying refreshments for a crow’d, and crisp, buttery popcorn or salted nuts are good to nibble on while, the entertainment is under way If you’d like to start the evening with a -buffet meal, here’s a menu you and your guests will like. Tuna Curry on Chinese Noodles Mixed Salad With French Dressing Hot French or Italian Bread Orange Ginger Bread With Whipped Cream Coffee Tuna Curry. (Serves 10 to 12) 6 tablespoons butter 4 cup flour 1 teaspoon curry powder 1 teaspoon salt 1 quart milk ?> cups tuna (coarsely flaked) 4 cup mushrooms Mushroom liquor 6 hard cooked eggs (sliced) Melt butter, add flour and seasonings, and stir until smooth. Add milk gradually and cook, stirring constantly, until sauce is smooth and thick Add remaining ingredients. Serve hot on Chinese noodles, and if desired, sprinkle with shredded, salted almonds. Orange Gingerbread. (Serves 15) 4 cupu shortening 1 cup sugar 4 teaspoons orange rind (grated) 2 eggs (beaten) 34 cups flour 1 teaspoon soda 24 teaspoons baking powier 4 teaspoon salt 1 teaspoon cinnamon 2 teaspoons ginger 1 teaspoon nutmeg 1 cup molasses 1 cup sour milk Cream shortening and add sugar gradually. Add orange rind, and beaten eggs. Mix well. Sift together the flour, soda, baking powder, salt and spices. Add to first mixture alternately with milk and molasses. Place batter in 2 greased 8-inch square pans and bake in a

moderate oven (350 degrees) for 35 to 40 minutes. Mixed Salad. (Serves 10 to 12) 1 large head lettuce 2 cups carrots (shredded) 3 cups red skinned apples (diced) 2 cups red grapes (halved and seeded) 3 tablespoons onion (minced) French dressing Separate leaves of lettuce, wash and dry thoroughly. Tear into pieces. Place in large with carrots, apples, grapes and onion. Add French dressing and mix very lightly, using forks for the mixing. French Dressing. (Makes I*2 cups) '•_> clove garlic (grated) 4 lumps sugar l tablespoon salt 1 tablespoon paprika 1 cup salad oil hi cup lemon juice or vinegar Grate garlic on lump sugar. Combine with remaining ingredients, pour into fruit jar, and shake until well blended. Hot Spiced Cider. (Serves 20 to 25)

1 gallon cideu 2 cups brown sugar 3 sticks cinnamon 12 whole cloves 2 teaspoons allspice berries Combine ingre dients in sauce pan. Simmer for 10 to 15 minutes.

Strain and serve hot in small cups. Holiday Mulled Grape Juice. (Serves 10 to 12) 54 cups grape juice 2 Vi cups w’ater V\ cup sugar V\ teaspoon salt 12 whole cloves 2 sticks cinnamon 4 teaspoon orange rind (grated) 4 teaspoon lemon rind (grated) Combine ingredients in sauce pan. Bring slowly to a boil. Strain. Serve hot. Hawaiian Hot Cup. (Serves 10 to 12)

2 cups kumquats (sliced) 1 cup sugar 5 cups canned unsweetened Hawaiian pineapple juice . 4 tablespoons of lime juice 2 tablespoons, of lemon juice

Place sliced kumquats= in bowl and mix well with the sugar. Let stand for 1 hour. Heat pineapple juice piping hot but do not boil. Pour over sugar and kumquats and stir until sugar is dissolved. Add lime and lemon juice, and serve at once. 'Released by Western Newspaper Union.l

NEW YEAR PARTIES MUST HAVE PLENTY OF ZIP (See Recipes Below)