1 % > Herald & Lantern 28 November '84 22 —

\ iP?illN& People | Pleasers ^ I^^HENNY'sl | tf"ro","'°i1 In Stone Harbor & & '. //, «7lh a THIRD AVE. 3M-1W 5 I 5 WE ARE CLOSED FROM | i NOV. 26th UNTIL DEC. 28th | ! — : 1 RESERVATIONS FOR | NEW YEAR'S | EVE j \A CALL ROSE FOR RESERVATIONS « | 10 AM • 1 PM j U , FROM DEC. 26th UNTIL DEC. 30th i U CHOOSE FROM OUR SPECIAL MENU \

Making Gifts With An Aroma

By FLORENCE L.D. HEAL Now that Thanksgiving has passed, it is time to think about Chanukkah and Christmas, with the gathering of friends and relatives, as well as Christmas gifts from the kitchen. More articles are being written giving ideas for Christmas gifts from the home than in years past. It is certainly a pleasure to receive something that you know took time and effort on the giver's part. If you are going to visit someone over the holidays, the following recipes make a good hostess gift. HOLIDAY COFFEE CAKE 2 Cups biscuit mix y4 Cup sugar y4 Cup prepared mincemeat % Cup milk 1 egg 2 Tablespoons butter or oleo, melted 3 Tablespoons chopped

pecans Glaze Combine first six ingredients, mixing well. Pour batter into a greased and floured 6M>-cup ring mold. Bake at 400 degrees for 20-25 minutes. Remove from mold, pour glaze over coffee cake while still warm. Sprinkle with chopped pecans. GLAZE 1% Cup sifted powdered sugar 1 teaspoon grated orange rind 2 Tablespoons orange juice Combine all ingredients, stirring until smooth. Another easy and good hostess gift is Cheesy Twists. CHEESY TWISTS % Cup grated parmesan cheese 3 Tablespoons butter or oleo, softened y teaspoon Dijoun mustard 1 (7.5) can refrigerated biscuits Combine cheese, butter and mustard; set aside. Roll each biscuit into a 5x2 inch rectangle; spread with 1 heaping teaspoon of cheese mixture, and cut in half lengthwise. Twist each strip 2 or 3 times and place on a lightly greased baking sheet. Bake at 400 degrees for 8 to 10 minutes or until golden. Yield 1 2/3 dozen. STEAMED HOLIDAY PUDDING 2 Cups all purpose flour 1% Cups finely cut suet I % Cups firmly packed brown sugar % teaspoon salt y4 teaspoon ground cinnamon y4 teaspoon ground ginger y4 teaspoon ground cloves y teaspoon ground nutmeg 2/3 Cup water ■ 1% Cup chopped raisins Cup chopped currants 1 Cup chopped candied fruit 2/3 Cup finely chopped dried figs Hard Sauce Combine first 8 ingredients in a large bowl; Mix well, add eggs, orange juice and water ; stir well. Combine the rest of ingredients, add to flour mixture, stirring well. Spoon mixture into a \Vz quart steamed pudding mold. Cover tightly. Place mold on a rack in a large deep kettle with enough boiling water to cover 2/3 up the mold. Cover kettle; steam pudding about 5

hours in continuously boiling water (replace water as needed). Let pudding stand 5 minutes , unmold — and serve with hard — ^ J sauce. / •Note — If I were to / take this as a hostess gift: after I unmold the ducL \ ding, I let it cool aria tqeri wrap in Reynolds wraiA with a note to the hoste&D to warm for about ifl \ ' minutes in oven betofe-^ serving. I would also include in my package a small jar of hard sauce. | Another favorite hostess gift is spiced nuts. SPICED NUTS 1 Cup sugar % teaspoon ground gloves teaspoon ground nutmeg 2 teaspoon ground cinnamon y4 teaspoon salt y4 Cup water 2 Cups shelled pecan halves or walnut halves Combine first 6 ingredients in a suacepan; stir well. Place over medium heat, stirring constantly, until sugar dissolves, then cook to a soft ball stage (about 235 degrees). Remove from heat, add nuts, stirring until well covered. Spread nuts on waxed paper and separate with fork. Cool. Yield 2 Cups. If you would rather take a preserve, my friends like the following: CRANBERRY CHUTNEY 1 Cup water y Cup sugar y4 Cup firmly packed brown sugar y4 Cup cider vinegar 1 small onion, thinly sliced 2 medium apples, peeled and finely chopped y teaspoon salt 1 teaspoon ginger y teaspoon mace y teaspoon curry powder 1 quart fresh cranberries Cup raisins or currants y4 Cup orange juice Combine first 4 ingredients in a large saucepan. Bring mixture to a boil, reduce heat and simmer for about 30 minutes. Add next 7 ingredients and return mixture to a boil. Reduce heat and simmer 30 minutes, stirring occasionally. Add remaining ingredients, stirring well. Simmer 10 more minutes or until the cranberries pop. Yield 2 quarts. Florence L.D. Heal of Cape May is a former home economist for the State of New Jersey.

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