Radio and television mirror (July-Dec 1950)

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:\ He likes to shock people, reveals Elsa Maxwell — he uses bad language, his table manners are primitive, his appearance leaves much to be desired YET he would give a friend his last cent! Don't miss Elsa's penetrating article on Marlon Brando, the man of many moods and much talent in December PHOTOPLAY On Newsstands Friday, November 10 84 EXCLUSIVE —June Allyson and Dick Powell with baby Pamela • Four pages of gorgeous pictures in color and in black and white taken at their Bel Air home. The Night Before Christmas (Continued from page 47) Pinwheel Sandwiches: Remove all crusts from a very fresh loaf of unsliced bread. Cut bread lengthwise with a very sharp knife in slices Vs-Vi" thick. Flatten a bit with a rolling pin. Spread with softened cream cheese or any desired soft sandwich filling. At one end lay stuffed olives or small sweet pickles. Beginning at this end roll as for jelly roll. Spread a little soft butter on the last lap of bread to make it stick. Wrap rolls in wax paper. Chill thoroughly in refrigerator. When ready to serve, slice %" thick. For variety, tint softened cream cheese. Spread on bread. Lay maraschino cherries at one end. Proceed as above. Or lay alternating strips of green pepper and pimiento crosswise, 1" apart, over entire slice of bread. Proceed as above. Open Sandwiches : Cut bread into desired shapes using various cookie cutters. Spread with filling and decorate with nuts, red and green cherries, black olives, stuffed olives, watercress or parsley. These sandwiches can be made a day ahead and stored in the refrigerator covered with a damp towel until serving time. HOT CIDER CUP 2 cups cider Vz cup brown sugar Vz cup sugar XA teaspoon salt 3 whole cloves 3 whole allspice 2 sticks cinnamon 1 quart orange juice 1 cup lemon juice Combine cider, sugars, and spices in a saucepan. Place over low heat. Bring to a boil. Reduce heat and simmer 5 minutes. Strain. Return to saucepan. Add orange and lemon juice. Heat very slowly to boiling point. Serve hot in cups or earthenware mugs. Makes 15 servings. Complement this by serving with thin slices of Steamed Fig Pudding and a bowl of nuts. STEAMED FIG PUDDING 1 pound dried figs 1% cups milk 1% cups fresh bread crumbs 2/3 cup shortening 3 eggs, well beaten 1% cups sifted flour 2y2 teaspoons baking powder 1 cup sugar 1 teaspoon nutmeg 1 teaspoon cinnamon 1 teasDoon salt Snip off stems from figs with scissors. Then cut in small pieces. Place in the top of a double boiler. Add milk; cook over hot water 20 minutes. Trim crusts from Vz loaf bread, then shred with a fork. Place in a bowl. Add shortening and eggs. Blend well. Mix and sift together flour, baking powder, sugar, nutmeg, cinnamon and salt. Add to bread mixture. Then add cooked fig mixture. Stir until well blended. Turn into a greased 2 quart mold. Cover tightly. Place mold in a large saucepan on a rack. Add enough hot water to cover % of the mold. Cover steamer. Steam 2 hours. Remove from water. Let stand 2 minutes then unmold. Serve hot with hard sauce. Store left-over pudding in refrigerator. Steam 30 minutes before serving to reheat. SPARKLING FRUIT PUNCH 2J4 cups orange juice 1 cup pineapple juice 2 cups cold water Y2 cup powdered sugar 2 tablespoons grated lemon rind 1 tablespoon honey 6 whole cloves Yz . teaspoon nutmeg Y2 teaspoon cinnamon 6 cups ginger ale crushed ice Combine all ingredients except ginger ale and ice. Chill thoroughly for at least 3 hours. Strain into a punch bowl, over ice, just before serving. Add ginger ale. Makes about 3 quarts. Serve with cookies. SURPRISE COOKIES 1 cup sifted flour '/i teaspoon salt y2 cup butter % cup brown sugar, firmly packed 1 egg, separated J4 teaspoon vanilla 1 cup chopped nuts Sift together flour and salt. Work butter with a spoon until soft. Gradually work in sugar. Add egg yolk and vanilla. Blend well. Stir in sifted flour. Roll into 1" balls. Dip in slightly beaten egg white then roll in nuts. Place 2" apart on an ungreased cookie sheet. Press down flat using the bottom of a glass. Bake in a moderate oven (375°F.) 5 minutes. Remove from oven. Make a depression in the center of each cookie with the back of a teaspoon. Return to oven and cook 8 minutes longer. When cool, fill centers with currant jelly, chopped candied fruit or tinted confectioners' sugar icing. Makes 2 dozen cookies. CHRISTMAS WREATHS 1/4 cups shortening (half butter) 1 cup sugar Grated rind of one orange 2 eggs i cups sifted flour 1 egg white 2 tablespoons sugar Work shortening with a spoon until soft. Blend in sugar. Add orange rind and eggs. Beat together until thoroughly mixed. Stir in flour. Wrap dough in wax paper. Chill thoroughly in refrigerator. Break off small pieces. On a lightly floured board, roll with the palm of the hand to a stick about 6" long and Va," thick. Form each piece into a circle. Bring one end over and through in a single knot. Leave W end on each side. Place on an ungreased cookie sheet. Beat egg white until stiff but not dry. Gradually beat in 2 tablespoons sugar. Brush tops of wreaths with egg white mixture. Decorate with bits of red candied cherries and green citron. Bake in a hot oven (400° F.) 10 minutes. Makes about 6 dozen cookies. TOYLAND COOKIES 3 cups sifted flour 1 teaspoon baking soda y2 teaspoon salt 1 cup shortening \y2 cups sugar 2 eggSj beaten 3 tablespoons, sour cream y?, teaspoon vanilla Mix and sift together flour, baking soda and salt. Work shortening with a spoon until soft. Add sugar gradually. Beat together until light and fluffy. Add eggs, sour cream and vanilla. Blend well. Stir in sifted dry ingredients. Wrap in waxed paper. Chill in refrigerator. Roll out W thick on a lightly floured board. Cut in desired shapes with a floured cookie cutter. Place on a lightly greased cookie sheet. Bake in a moderate oven (375°F.) 8-10 minutes. Makes about 4 dozen cookies.