The Hereford Brand (Hereford, Tex.), Vol. 63, No. 52, Ed. 1 Thursday, December 24, 1964 Page: 3 of 44
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1964
loaf at sandwich bread. Chan
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Classified* Gat Result*
Lovely for tea: get an unaliced
Archeological discoveries in-
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HEREFORD BAKERY
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Hermon Poetxold ond Employ***
SPENCER CHEMICAL
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Christmas recipes? Then you
might enjoy trying this Steam-
ed Cranberry Pudding now-
Tested at our house, we found
Chill.
Chifl
do not boil. Serve over Parsley
Rice. Makes 6 servings
Parsley Klee Bring 1 cup rice,
By CBC1LY BROWNSTONE
AsMM'lated Pres* Food Editor
if pies are to tie reheated.
i on i ‘
*y
The Hereford Brand, Hereford, Texas, Thursday, Dec. 24, 1964
# J3M
qloriru/ Clirisliniz Seisin
w isliez
Te r a
STEAMED CRANBERRY PUDDING — Uses the fresh berries
and is served with Hord Sauce. Good to serve right now
and at holiday time. (AP Photo)
LET S COOK SOMETHING!
Cranberry Pudding-Now And Later
Halve cooked peeled sweet po-
tatoes and arrange in a Shallow
baking dish Heat orange juice,
sugar and butter or margarine
until blended and pour over the
potatoes, bake in a moderate ov-
en. basting a few times.
cup milk Turn into a 5-or 6-cup
j add boiling water to come half-
Cover
salt to a boil in a covered sauce-
pan. stir with a fork. Cook over
about 10 minutes;
Mix olive oil, tarragon vine-
gar, salt, while jie|iper and pa-
prika in amounts to suit your
own taste for salad dressing. Lise
for a salad of crisp greens, or-
ange slices and paper-thin red
onion rings.
Winter Fruit Cup
Make-your-own
Turkey Sandwich Tray
cd almonds, 1/2 teaspoon garlic *ce Cream with Chocolate Sauce
salt and I egg beaten with 1
Great recipe to try while candy
j4iX canes are at large!
sauce J
cranberries remain a pretty red
color and give a polka-dot effect.
The berries also add refreshing
to the dessert is
good served with
plain or embel-
holly leaves Use a* a |
cut leaves from rolled-out hard
• sauce
i
horizontally and spread with a
cheese sandwich filling Roll the
long slices and chill As serv-
ing time, cut into small pin-
wheels
Peace ■ The goal of Men of Good Will for
■ The promise of Peace shines as brightly today as
did the Star of Bethlehem twenty centuries ago
■ It leads us onward, through every trial and crisis
toward that day when there is Peace in every heart
and every house . . . Peace in every nation the wide
world over ■ May the Peace of Christmas
you and your family always ■
State*-La wvrr
vl iq qou accept c ur I est
Mr MSnMESwfflV Me*
“ I
d 1 c a t e that the Norsemen _
brought women who «t (ended to trim away the cruets; slice it
iiousehold tasks while their hus-
bands sought unsuccessfully -to j
carve out a permanent settle-
ment in “Vinland” some 500
years before Columbus's voyage
8-inch pie plates; fill with the
mincemeat mixture. Roll out re-
maining pastry and cut into %
inch strips. Weave strips lattice-
fashion over mincemeat. Fold
the edges of the strips under and
together with the bottom pas-
try Bake in a hot <425 degrees) I
oven for 30 minutes or until
— i Louis Jacques Daguerre
J___________i
1/2 teaspoon each cloves and
nutmeg
Drain peaches and turn into a
heavy kettle with the remaining
I ingredients. HJse peach syrup in
some other recipe.) Bring to a
' boil; let bubble gently about 1
hour; stir occasionally during
<
Peppermint Pieces
. r PEPPERMINT PIECES
baking dish. Bake in a moderate c<*Ps sugar
< 375 degrees) oven for 30 min- J Hffht com syrup
utes; cover with foil and bake
15 minutes longer
CHRISTMAS DINNER
Mushroom Cream Soup
Stuffed Turkey with Gravy
Baked White and Sweet Potatoes
Brussels Sprouts
Cranberry Sauce
Mincemeat, Pumpkin and
Eggnog Pies
MINCEMEAT PIES
5 cups ready-to-use mincemeat
1 cup pared chopped apple
1/4 cup loosely packed coarsely
grated orange nnd
Pastry for two lattice-top-4-inch
pie plates
Mix together the mincemeat, ,
apple and orange nnd. Roll out dy; I ‘
half the pastry and fit into two- 1 1/2 |*>unds.
port-service trip Upon returing
to Paris, he learned that an ap-
plication he had placed earlier
with the French government was
approved and he had been ap-
pointed assistant in English"
at the Lycee de Salm Cloud
In France " Cloud notes, "an *
effort is made to give the student
the kind of education he is ment- *
ally able to absorb A lycee1
is a preparatory school for stu-1
dents who hope to go on to a
university. After trtts, evalua-
tion by teachers and — to a
limited extent - consideration of
the youngster’s desires, chil-
dren are separated at the age of
11.
Some go to lycee, some to
technical schools and others
stay in elementary schools, from
which they may later go to tech-
nical schools when they're ready,
or else go out Into the world and
work "
Discipline generally is strict
in French schools. Cloud thinks,
and there are birtualiy no extra-
curricular activities
French people I talked with
who had taught in the U. S
thought American schooia car-
ried democracy too far,” he
sajss. “Their point was that not
every one has die same ability "
On the other hand. Cloud
thinks the French might be able
to learn something from Ameri-
cans about the group approach
- teamwork on some things —
although he adds "You can’t
say one way la right and one
wrong.”
te ■
HOLIDAY BUFFET
Easy to make relish that tastes
wonderful with ham.
Baked Ham
Molded Hominy Grits
Hot and Spicy Peach Chutney
Salad Bowl Rolls
Assorted Ice Cream Balls with |
Holiday Cookies
HOT AND SPICY
PEACH CHUTNEY
2 cans (each 1 pound, 13 ounces)
cling peach slices
1 cup diced onion
1/3 cup currants, rinsed in hot
water
1/4 cup slivered candied ginger ;
1 cup firmly packed light brown |
sugar
1 1/4 cups distilled white vine-
gar
cup Worcestershire
Make
a paper pattern in the shape of
kuiiie to pastry is as brown as desired — i Louis Jacques Daguerre was
— —73 if pic* are to lie reheated, count (called a madman, charlatan,
on their browning further. It I blasphemer. But his long strug-
T<> make tw»w C ut 2 strip*, pastry edge begins to get too gle to capture the images of
about 3/4-inch wide and 4 inches brown, fold a strip of foil over capture on film produced the
long, from rolled-out hard sauce it. | firit official camera in 1839
tan flavor,
particularly
Hard Sauce
listed.
Although we specify 8 to 12
servings as this (Kidding'* yield,
it’s a gixxi idea lo count on 8
serving* if it i* offered a* the
only drusen, 12 serving* if there
are other sweets on your holi-
day table.
ST EAM EL> CRANBERRY
PUDDING
1 1/2 cups sifted flour
2 teaspoon* baking powder
1/2 teaspoons salt
3/4 cup sugar
3/4 cup fine dry bread crumbs
1/2 teasixxm mac*
1/4 cup butter or margarine
2 egg*
1 cup milk
2 cups cranberries
chopped
Sift together the flour, leaking
ixiwdcr. tali and sugar Stir in
The first hospital founded in
the Americas was the hospital
of the Immaculate Conception,
erected in Mexico City in 1524
by the Spanish conqueror Hern-
ando Cortez The hospital's
name was changed in 1663 to
the Hospital of Jesus of Naza-
reth.
fexiurc customary in such pud- :
dings, it was light under the
fork and to go down. Although
long steaming i* called for. the ,'ind"’steam for’Tto'j 1/2
^-> *• ** r»l vz> a* rvs u a *- a u • • a. a >4
hour*. Add boiling water as nec-
essary to keep lhe level half-
way up the mold. Remove mold
from water and Jet cool for 15
minutes Unmold and serve
warm with Hard Sauce Makes 8
to 12 servings
CRANBERRY HARD SAUCE
3 tablespoons butter or margar-
ine, soft ,
3 tab)e*|MM«n* crantx'rry juice
cocktail
cup* < about»
sugar
1/4 teaspoon almond extract
Turn the butter and cranberry
juice into a mixing bowl. Grad-
ually teat in with a sj>oon, keep
ing smooth, enough confection-
ers' sugar to make a mixture
that can be kneaded. Roll out
to L4 meh thickness between
2 pieces of wax paper.
Cut into desired *ha|>es
until ready to serve
To make hollj Ira ven
1/2 cup water
4 ounces crushed pepermint (6
small candy canes)
In a saucepan, stir together
the sugar, corn syrup and water.
Cook over medium heat, stirring
constantly, until mixture comes
to a boil. Cook without stirring
until temperature reaches 300 de-
grees on a candy thermometer
or until a small amount of the
mixture dropped into very cold
water separates into threads that
are hard and brittle. Stir In
crushed |>eppcrmint Pour into a
greased jelly roll pan <15 1/2 by
10 1/2 by 1 inch). Let cool. Turn
pan upside down over board or
table Tap sharply to loosen can-
; break into pieces Makes
CXXA’MBUS, Ohio if) — A '
young attorney who never stud
ied a foreign language in high
school ha* returned to the Unit-
ed State* after about a year of
teaching in one of France's best '
schools
"This idea never would have
occurred to me in the U.S.,’’
say* Clifford R iKlp) Cloud, 28,
of DeGraff. Ohio, the lawyer-
turned-tempora ry-teacher
But Cloud son of the speaker
if Ohm's House of Represent*-.
tive* — wasn't in his native
land He already was in France. '
as an airman in the Ohio Air Na-'
tional Guard wing called to ac- i
tive duty during heightening of
tension over Berlin in 1981.
"I wanted to feel I had some- ■
thing to show for the expert- j
ence," Cloud says So he began '
studying French Then, be says, |
he learned he could «tay in '
Europe for as much as a year
after shedding his uniform and
still get government transports-'
tlon home.
A* a result, he and two Air
2 1/4 cups water and 1 teaspoon
bread crumbs and mace. Cut in
butter until mixture resembles
. coarse cornmeal Beat eggs with ;
DO YOU take to rehearse your mUk |o blend aml a<w aU at
Tnen you once to the dry ingredients; stir
until entirely blended. Fold in
j cranberries. Spoon mixture into
a weii-butlered 1 1/2 quart mold.
that although it has the moist : Cover tightly
Put filled mold into a kettle;
Fold strips carefully in order to
keep fold* rounded Place to-
gether for loop* of bow. Cover
jointed ends in the center with
a short strip that's about 1/2-
inch wide and 2 inches long.
Place under bow to make bow
"tails." Notch ends, if desired
CHRISTMAS EVE SUPPER
An interesting main dish with
which to start the holidays.
Creamstyle Tuna with
Parsley Rice
Green Peas French Bread
Fruit and Cookies Beverage
ORFAMSTYLE TUNA WITH
PARSUEY RICE
1/4 cup each butter and flour
1/2 teaspoon salt and 1/8 tea-
spoon white pepper
1 3/4 cups milk
2 cups grated Cheddar cheese 11/3
(8 ounce*) 1/2 teaspoon salt
1/4 cup dry white wine
2 cans (each 6 1/2 or 7 ounces)
chunk-style tuna, drained
Parsley Rice
Make a white sauce of the i
butter flour, salt, pepper and s<xne other Brj
rnslk Remove from heat and stir1 ■
in the cheese until melted. Stir
m .nd m„.; i
r'i«» nzvl rwvil Waswiza m/nr DaRL'Im/ ” •
; toward end. but try not to break
i up peach slices Makes a gen-
; erous quartful. Cool, cover and
I store In refrigerator.
1 HOLIDAY REFRF3HF7R
low heat until almost tender —
; drain I"
with 3 t»l>les|xK>ns butter, 1 cup
chopped parsley. 1 finely chop-
ped medium onion, *s cup sliver-1
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Young, Melvin. The Hereford Brand (Hereford, Tex.), Vol. 63, No. 52, Ed. 1 Thursday, December 24, 1964, newspaper, December 24, 1964; Hereford, Texas. (https://texashistory.unt.edu/ark:/67531/metapth1269044/m1/3/: accessed July 18, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu.; crediting Deaf Smith County Library.