Herald & Lantern 2 December 8?

Gifts From Your Kitchen

There are lots of homemade holiday v goodies hesidep cookies & cakes

by Florence Ileal • Manv h^nies you heard in Sunday school -were about sharing yinir talents What bettbr time than Christmas to share your culinary art • I start thinking of gifts from my kitchen when I make jams, jellies, relishes- pickles, arid preserves The recipes /^for-many of the gifts 1 plan to give at Christmas have ap- ^ peareti in previous columns when the food was in season ' Somc^ther gifts of relishes, nuts, and marmalades follow Thy; is the first column on Gifts from the Kitchen Recipes will follow in future for cookies and candies One relish kmake in the fall when there are still some green tomatoes on the vine is Green^Tomoto Pickles

GREEN TOMATO PICKLE 4~quar{s thiniy sliced green tomatoes I quart thinly Sliced onion ( 1/3 Cup salt . • ‘Tf 3 Cups vinegar ‘J— I teaspoon whole allspice I Tablespoon black pepper I teaspoon celery seed i J ' f I Tablespoon mustard seed . * 1 lemon, thickly sliced 3 Cups brown sugar, pached Put tomatoes and onion in large bowl and sprinkle with salt. Cover and let stand overnight Drain Heat remaining ingredients to boiling. Add tomatoes and onions Bring to a boil and simmer about lb minutes, stirring gently several times. Pour into hot sterile jars and seal Makes 5 pints

The Songs of Christmas .

the 1981 “Noel” Music Bell plays“O l.nilc Town»fl Bethlchtm"

Her* in a silvery Chmihum ami lor your tree! Reed & Barton’s new “fjocP rrtusk hell second in a delightful limned edition series of hell shaped music “hones' - is lopped with a shining silsVr star. A perfect' gift lor collectors, trailed in rich silverpjatc and engraved “Noel" liill-hoxcd $22.50 1PUE IE B A1RTOM , Hath year, the “Noel’ hell features a newly designed limal and a Jifferent classic t;hnstmas song.

APPLE BUTTER 16 medium sized applies (about 6 pounds! 2 Quarts water 1% Quarts apple cider s .

pounds sugar

I teaspoon ground cinnamon I teaspoon ground'allspice I teaspoon ground gloves Wash and cut the applies into small.pteces. Cover with water and boil until soft. Press through a sieve to remove skins and seeds. Bring cider to boiling and then add apple pulp and sugar; cook until mixture thickens, stirring to prevent scorching. . Stir in spices and cook until the mixture is thick enough to spread. .* Pour into sterilized jars and seal. CANDIED GRAPEFRUIT PERL . Cut peel from 2 grapefruit into 4 lengthwise sections. Cover peel with cold water; bring to a bofl. boil about 10 minutes. Drain. Repeat 3 times. Cut peel into thin strips In a 3-quart saucepan combine one cup graulated sugar. 4 Cup white com syrup. 1 Cup water; stir tnjecjpw heat until sugar dissolves. ' Add peel and boil gently, uncovered about 40 minutes or until most of the syrup is absorbed. Drain. * Roll peel a few pieces at a time in granulated sugar. , Arrange in single layer on waxed paper or pan. Let dry .about two days. Store in covered container. Makes about 4 pound. CANDIED ORANGE PEEL ^ Is made by substituting 6 thick skinned oranges for' grapefruit. Boil peel 5 minutes each time. Increase sugar to 2 cups end decrease corn syrup to V!» Cup. Makes about

I Mi pounds.

SPICED BRAZIL NUT CHIPS Stir 14 teaspoons water into slightly beaten egg white. Halve lengthwise 2 Cups blanched, shelled Brazil nuts, roll in egg white, a few at a time, coating well, 'Then roll in one cup granulated sugar mixed with 4 teaspoon cinnamon. Arrange on well greased brown paper on baking sheet. . Bake at : until golden brown. Makes about 2 cups. (NOTE English Walnuts may be dpne in the same way).

STUFFED DATES

Pit dates and stuff will} peanut butter, nuts or fondant. Roll in brown sugar.

SALTED NUTS

Rinse shelled walnuts, pecans, brazil nuts, and blanch-

ed almonds in water; dry well.

Arrange in thin layer in shallow pan with butter (one teaspoon-butter per cup shelled nuts); sprinkle with salt. • Bake turning often, 20 minutes or until golden brgwn , (400*F oven); (NOTE: for mixed nuts bake nuts se/mratefy: then mix.) ty

Cljpmber Aiding Santa

STONE HARBOR - The mo*' out to the Stone Harannual Chamber of Com- t>or Chamber of Commerce Christmas party is moroe, which will turn the planned for the Wildwood funds over for distribution Golf and Country Club. 6 by CapeHuman Resources

p m. Dec. IS Mrs R. Jack commitfe*.

Fitzpatrick this year’s Maarlbers unable to atchairman, reports the ^ en( l “ 1C party on toe 15th Stone Harbor Elementary ma y bring their gifts to the ' School choir will par- Seashore Home Supply

ticipatc in the program store, 260-96th St. Continuing the tradition, i ^

members will bring gifts P<»|»arlp I lf|

whicb will be turned over to

the Cape Human w-w ^ Resources Inc. in Court Jp OI* LICC#

House. Ttfms for children

'should be marked for boy SEA ISLE CITY — The or girl and the age bracket annual Christmas Parade shown. Adult gifts are to will be held 1 p.m. Dec. 12, marked for male or according to Commissioner, female. William VanArtsdalen. The Anyone desiring, may 1981 Parade will be cocontribute funds to buy sponsored by the city food and fuel, with checks Chamber of Commerce and

The Association cfl^oung

ORANGE MARMALADE 3 medium oranges and 2 leqfdns * (3 cups prepared fruit) , /4 Cups water ‘ y 1/6 teaspoon baking soda 6 cups granulated surage (2lbs. 10 oz.). ^■(8 oz) bottle liquid fruit pectin — . i- Prepare fruit by renWing peel from oranges and lemons (remove peel in qtRnVrs). Lay peel flat. Shave off and discard some of the white membrane. With a sharp knife, slied remaining peel very fine. Add water, soda and bring to boil. 4 Simmer, covered, 20 minutes, stirring often, % Chop peeled fruit, removing gny seeds. Add pulp and juice to undrained peel, simmer, co\ered 10 minutes. Into a large saucepan, measure 8 cups of prepared fruit, add sugar, mix well. Bring to a full, rolling boil over high heat ; boil hard one minute, stirring constantly. Remove from heat. Stir in pectin at once, skim, and place in sterilized jars. \Spioe balls and spice sachets are nice and quite easy to

make.

SPICE SACHETS

Take a small square of calico or small print material. Place a mixture of spices in center of each square. Tie the

squares with-ribbon.

Spice balls are made by placing whole cloves in an

orange as close together qs possible.

(0 *

Thinking about spice. Fruit cakes makes a lovely Christmas present. I mal^ mine early so the fruits have a chance to blend together^ FRUITCAKE I lb dates 4 lb cocoanut 1 lb. gldzed efiefries 4 lb gtazedfpineapplc 4 lb citron \ - 2 lbs shelled pecans I Can condensed milk I Tablespoon rumor vanilfa flavoring Mix and pack in foil pans, decorate or not with glazed fruit. \ V Bake at 250'F for 2 hours. If you fill small cupcake-size cut your baking time in half. \ . Check after v 45plinutes. Have fun. Your friends and family will love the gifts, from your kitchen. Florence L.D. Heal of Cape May is former Home Economist f6r the State of New Jersey.

bee

Opueftsu-Sst 10~f> Sun. lQ~Z

Musical Help CAPE MAY - The Cape May Mall Merchants’ Association is requesting anyone who might be interested in helping during their holiday celebration on the Cape May Mall as 'either carolers or musicians to call Will Garfall at 884-504!. Warm-up beverages will be served on

caroling night.

it lund i p mdiled n yChristr / 131, Set

Adults (AYA).

The AYA has begun a solicitation of funds from the business community and private citizens to help defray the cost of the parade, estimated at $3,500. Commissioner VanArtsd»len urged both business and the citizens of the city to contribute to the fund; Donations may be

to The Sea Isle City

iristmas Parade, Box

Sea Isle City, 06243.

■CHRISTMAS TREES

1

£

Canadian Balsam Norwegian Spruce

Scotch Pine Douglas Fir Frazier Fir

Nursery Grown Balsam FOR SALE IN FRONT OF SHOP RITE - RIO GRANDE AND RT. 47 GOSHEN (|ust north of Undo's Gulf) ON OR ABOUT DEC. 3th Wreathes, Cemetery Blankets and

T rees over 8'

CALI 721-4442

e

toon.

j