We use Optical Character Recognition (OCR) during our scanning and processing workflow to make the content of each page searchable. You can view the automatically generated text below as well as copy and paste individual pieces of text to quote in your own work.
Text recognition is never 100% accurate. Many parts of the scanned page may not be reflected in the OCR text output, including: images, page layout, certain fonts or handwriting.
huJ^trnM
IN THE
fwW
By
NANCY CRAIG
Heard at 1:15 P.M. EST,
Mon. Fri., on ABC.
(Recipes tested by the
Macfadden Kitchen)
RADIO MIRROR
FOOD COUNSELOR
THE HOLIDAY KITCHEN
Christmas is the nicest day of the year at our house. On Christmas Eve, six-year-old Billy and three-year-old Alice develop a case of restlessness — and the whole house wakes up at dawn. The day begins with pretty packages, wonderful gifts and the glorious tree.
We have a very special custom in the Craig family. We always decorate our tree mostly with presents — small, inexpensive gifts for unexpected guests, old or young. Most of these presents are from the kitchen. I make tiny jars of jelly and decorate the tops with straw flowers. The jar top is then dipped in paraffin and it makes a dainty package. The jelly sparkles like a bright tree ball.
And ginger cookies! These always seem especially sweet, because the children make them. I mix the dough and roll it out — and Billy and Alice cut out all their favorite turkeys, trees and gingerbread men. These are wrapped to go on the tree.
During the holiday season, we always keep cookies and candy on hand. Friends drop in and it's wonderful to be able to dash into the kitchen for some special treat. The fudge squares head the list — but important, too, are the traditional candies, the rich, light fruit cake. Springerle, the Swedish Christmas cookies, always cause comment. I like to make all things in double batches in advance. Half goes to friends, near and far away, as presents. The rest we keep for eating and for guests.
We feel that the most fun of Christmas lies in preparing for it — and a Kitchen Christmas, with the children helping, is one of the best!
CRISP GINGER COOKIES
1 cup shortening
1 cup brown sugar, firmly
packed 1 egg
1 cup dark molasses 1 tablespoon vinegar
4 cups sifted flour 1 teaspoon soda 1 teaspoon salt 4 teaspoons ginger
dash cayenne pepper
(optional)
Beat the shortening until light and fluffy. Add sugar a little at a time, beating until light. Beat in egg, molasses and vinegar. Mix and sift flour, soda, salt and ginger and cayenne. Combine with sugar-shortening mixture. Chill. Working with a small amount at a time, roll very thin on floured board and cut out with floured fancy cutters. Bake on cookie sheet in moderate oven (350° F.) 8 minutes. Makes about 5 dozen cookies.
(Continued on page 100)
RADIO MIRROR FOR BETTER LIVING
61