Newspaper Archive of
The Billings County Pioneer
Beach, North Dakota
December 29, 1960     The Billings County Pioneer
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December 29, 1960

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BH,LINGS COUNTY PIONEER ~[aking Chxistmas candles is fun and even the snow ef;ect being applied to the square candle ~.~ easy. A milk carton served as the mold. Imagination can provide all sorts of ideas for Yuletide candles. 'I~he square (milk carton) variety can be decorated in dozens of clifferent ways and the sherq)et glass candle would make a lovely ~ift. move from heat and stir thoroug- ly three to five minutes for good color dispersion. Let stand a few minutes while preparing the mold. All purpose dye is primarily water soluble and will not en- tirely dissolve, but the residue will settle to the bottom of the wax and does no harm any- way. Because of the density of wax, you will find the lighter shades of dye produce brighter color as it solidifies. The fol- lowing are recommended for happiest results: light green, scar- let, blue, turquoise, coral, yellow, chartreuse, orchid and all the pinks. When wax has cooled slightly, pour into chosen mold very slow- ly and carefully. Then let stand until solid. Milk carton candles. for instance, take eight to ten hours to harden completely. To prepare molds, punch small hole in bottom center of can or carton, Run string down through hole, extending it about three inches, secure the bottom end with tape and dribble some wax over it to completely seal the hole. Draw string to top of car- ton and tie it tautly around a pencil or stick braced across the top. For muffin tins, and other molds you do not wish to punch a hole in, cut string in lengths at least an inch long- er than the depth of the mold. Dip these into the hot, colored paraffin and set aside to harden for later use. They can be push- ed into place when the candle begins to harden. Unmolding is easy, too. Paper molds, of course, can be strip- ped from the candle. Metal or glass molds should be dipped quickly in very hot water to loosen, then the candle can be gently shaken out. One lovely special effect is to have glitter throughout the can- dle. For this, wait until most of the wax has hardened, then sprirtkle the top slowly and light- ly with the glitter, which will drift gently down in suspension. If the glitter is put in too soon it will fall to the bottom and the effect will be lost. The snow effect is done by allowing wax to cool slightly un- til a film forms on its top. Whip it gently with a fork until thick and the consistency of frosting. Then apply quickly to candle. For holly trim. tint extra par- affin with light green. Pour a small amount on wax paper and let cool until firm but not really hard. Cut out holly leaf shapes with a sharp knife. Lift from paper and warm over a flame. working with just one leaf at a time. Curl the edges for a truly naturalistic look and stick the leaves to the candle in groups of three. Holly berries can be made of coral tinted paraffin Glitter and other decorations should be applied with house- hold cement or. for some things. round-headed straight pins. To use poster paint or candles tfor painting the lines of bricks for instance), add liquid deter- gent to the paint or rub the wet brush on a bar of soap be- fore dipping it in the paint. This makes the paint stick to the wax. Uuseful to know for writing names or messages on the candles, too. Yes, indeed. Candles have come a long way from the time when they were only a source of light. Their warmth and beauty are now primarily a message of friendship and syn~bol of the Star of Bethleham--at no time so important to us as during the Christmas season. ---[7--- G! Policy Holders to Get Dividends An estimated 14224 veterans in North Dakota who hold par- ticipating Gt life insurance will receive $74,900 in annual policy dividends during 1961, accord- ing to John R. Parrish, man- ager of the Veterans adminis- tration regional office in Fargo. This represents North Dakota GI policyholders' share in a reg- ular national 1961 dividend total- ing $258,500,000, Parrish said. The dividends are a refund to policyholders of part of their premium payments. The reftmds are made because the death rate among the GI :uolicyhoIder~ con- tinues to be lower than was estio mated in the tables upon which the premium rates were e~ab- lished by law. Perrish assured policyholders that they will receive their divi- dends as always shortly after the anniversary date of their policies. He urged them not t~ make inquiries in advance of their policy anniversary dates, since the answering of these in- l~iries will divert personnel and ~hus delay payments. Perrish said that the dividends will be paid to holders of both lermand permanent plan partici- pating NSLI (World War If) and USGLI (World War I) insur- ance policies. -CY- Palterson Bull Gets Citation ' Reserve honors in the bull di- vision at the 1960 Herford show. International Livestock Exhibi- tion, Chicago, went to Zato Heir 533, exhibited by the Patterson Land Co. of Bismarck. The Patterson animal stood sec- ond in the two-year-old class and was sired by Zato Heir FI8 out of Domino Heiress 7th. The champion honors were divided among Hereford herds from Illinois, North Dakota and Ohio. Championship bull was shown by Northern Pump Farms, Rich- mond, Ill and was NPC Silver King 8125, a consistent winner through shows this season. The two-year-old bull was~ sired bY Silver Zato Heir out of Miss Mill Iron E726. Candles. candles, everywhere --w~nat a happy thought for ~hristmas giving. Candles are ~asy to m~ke and can be trimmed a~ elaborately or severely as fancy dictates. Best of all, the needed materials are astonish. ~ngly simple and inexpensive. Make a candle to match the household color scheme. ]t~tke ~everal gay with Christmas spirit. Make a special one to compli- ment a friend's hobby. Have the children make little ones for rel- atives. You can even make a glamorou~ Christmas tree for a h~ble centerpiece! Most of the supplies can be f~.und in an average home. The ,~rimmings may be almost any- thing from colored yarn to se- quins to sea shells. The single ~,ost important ingredient is you and your imagination. To start you will need house, hold paraffin, all purpose dye in the colors of your choice, or- dlnary string for the wicks, ad- ;~.esive or cellophane tape, a pen- c~.I or other small stick, glue, ~cissors, and whatever you wish Jar the trim. You will also need something t~ ~elt the .paraffin in. A clean empty coffee can in a larger pot ~f water works well and has the ~dvantage of being dil~og~le mce the candle making is fin- ;:~he& A regular double boiler can be used, however. In either case. follow the directions for melting the paraffin and use care ~nat the water container does not ~)oil dry. Never melt paraffin over direct heat. One pound of paraffin fills t~xree concentrated frozen juice c,ms, and one pound and one- half fills a quart milk carton. A ~xmte~piece Christmas tree takes :~bo~t two pounds. Each pound of ~araffin requires one to two tea- ,:~oons of the dry dye. Other molds to think of using ,re muffin tins, soup cans, paper :', paper freezer cartons, fancy ,aolds and flower pots. Some ,cry pretty candles are made ~nd left in glass brandy snifters, ~herbert glasses, or shell shapes. A caution when using class -.wmtainers: warm the glass first and have the melted paraffin ~arely pourable to avoid crack- ing the glass. The actual technique is to melt the paraffin as directed, stir in the proper amount of dye, re- No Christmas stocking is complete unless stuffed with crispy cookies. choppeo //4 cup fruit juice 1 pound ( 4 sticks) butter 2 cups sugar 10 eggs 4 cups sifted flour 1 pounds whole pecans Prepare fruit and s~,ak in fruit juice while preparing batter. Cream butter and add sugar gradually. Then add oL~ egg at a time, beating well aiter each addition. Add flour and n~ix well, then the nuts and fruit. Four in- to three loaf pans whict~ have been greased, lined with waxed paper and buttered over the wax- ed paper. Bake 2 hours. Re- move from pan immedmtely. Cool on cake racks. Store in a covered container. For a Christmas gift in good taste give a homemade fruit cake trimmed in brightly colored wrappings. Holiday Season is a natural time for gift giving, for si~aring the joys of the season with loved ones and friends. Finding the right gift canbe difficult as we all known. But homemade fruit cakes and cookies are al- ways "just right." They're just the right remembrance for the postman and your husband's secretary, for Little Cousin Jim- my who loves to snack and for Aunt Jenny whom you want to remember in an especially per- sonal way. Homemade fruit cakes and cookies say you care: You save the recipe, select the very fin- est ingredients from the pantry and refrigerator shelves, mix and blend them into the tastiest batter, wash the bowls and beat- ers while the goodies bake. and then ever so patiently you wait for them to cool. But these homemade ~reats br- ing joy to you, too. For you have the truly good time of prepar- ing them, the fun of practicing your culinary arts a~ the pung- ent aroma of spices drifts through Red Nosed Reindeer. Though we must say, there's hardly an adult who's not a cooky lover, too. Crispy, crunchy cookies, are wonderful for stuffing into those tall Christmas stockings that hang so festively 'neath the tree and along the cheery fireplace. Cookies wrap and travel so won- derfully, too, making a sumptu- ous treat for a young one many miles away. Be sure to stuff a plump cooky in the very toe; then when the stocking is emp- tied of the upper layers of cook- ies. nuts and candies, there's a last luscious treat at the very end. Pineapple drop cookies chock- full of crushed pineapple, cur- rants or raisins are a refreshing mid-winter confection. Minoe- m e a t and nuts, traditional Christmas foods that they are, make apropriate cooky ingredi- ents, You can make mincemeat refrigerator cookies and praline cookies well in advance, individu- ally wrap and store them in a tightly covered container until needed. For extra glamour and PINEAPPI2B DROP 4 dozen cookies Preheated 375 oven Baking sheet COOKIES 2 cups sifted flour 1 teaspoon ~)aking powder teaspoon baking soda teaspoon salt cup (1 stick) butter 1 cup firmly packed brown sugar 1 egg 1 teaspoon vanilla cup currents or raisins cup well drained crushed pine- apple Sift dry ingredients together. Cream butter and sugar, add egg and vanilla and mix well. Add sifted dry ingredients gradually, then raisins or currants and crushed pineapple. Drop by teas- poonfuls on a greased bakin~ sheet and bake 1'5 minute& Cool on cake racks. MINCEMEAT REFRIGERATOR COOKIES 5 dozen cookies Preheated 375 oven Baking sheet 3 cups sifted flour 1 teaspoon cinnamon cup (1 sticks) butter teaspoon baking soda teaspoon salt 1 cup sugar the kitchen and the warmth of the oven fills your home. And there's still another nice thing about homemade fruit cakes and cookies. You can make them far in advance---way ahead of the hustle and bustle that appears with the Holiday Season. When everyone else is worrying about what to give. you can sit contentedly back knowing your fruit cakes taste even bet- ter days after they were pre- pared. Aunt Jenny may like her fruit cake light, or she may prefer it dark. Satisfy her liking with ,either of these handsome cakes. Both are filled with candied fruit, dark or white raisins, or- ange and lemon peel, eggs and butter. Each recipe makes three cakes: the dark cake more highly .spiced by the adition of cinna- mon, cloves and molasses; the white cake nutty with pecans. When the cakes have cooled, wrap them securely in alumin- um foil before storing in a tightly covered container in a .cool place. When ready to dec- orate---and what's a merry fruit .cake without an artful topping--- mix equal parts water and light corn syrup which has boiled vig- orously for one minute. Glaze the top of the cakes with this glisten- ing mixture, then colortully dec- orate with red and green cherry pieces, almond slivers and other nut meats. A final top glaze should again be applied of the same hot corn syrup mixture. For the final labor of love. wrap the cakes in aluminum foil and then in the gay tissue of the season. Flute the perkiest bow you can, tying it to the beribboned package for a charm- ing touch up. The fruit cake recipe neatly copied and tucked into the package will pring never ending pleasure to Aunt Jenny who might make a cake for her- self or for a loved one. While fruit cakes are the de- light of the adult gourmet, cook- ies belong to the child's world, fitting snugly into the realm of Santa Claus and Rudolph the allure wrap the cookies in bright- . 1 egg ly colored aluminum foil. 1 teaspoon grated lemon rind You'd better make plenty, that . teaspoon vanilla family of yours is not going to ~ cup mincemeat wait 'till Christmas to open. DARK FRUIT CAKE Weight, 9 pounds Preheated 250 oven 3 loaf pans 9~ x 3~A x 2s/i inches ~z pound chopped, candied fruit 1 pounds dark raisins 1 pound sultana raisins ~/, pound candied citron, cut up 1 candied lemon peel, cut up 1 candied orange peel, cut up pound whole candied cherries ~/~ pound pitted dates, cut up 2 pieces each red, green, white candied pineapple, cut up V4 cup fruit juice 1 cup (2 sticks] butter 1 cups sugar 6 eggs, well beaten cup molasses 3 cups sifted flour teaspoon baking soda 2 teaspoons baking powder 1 teaspoon cinnamon I teaspoon cloves 1 teaspoon nutmeg 1 cup milk Prepare fruit and soak it in the fruit Juice while preparing bat- ter. Cream butter and sugar and add well beaten eggs. Add mol- asses, then sifted dry ingredi- ents and milk alternately start- ing and ending with dry ingredi- ents. Add fruit with the last a- mount of flour. Pour batter into pans which have been greased, lined with waxed paper and but- tered over the paper. Bake 3 hours. Remove from pan immedi- ately. Cool on cake racks. Store in a covered container. WHITE FRUIT CAKE 8 pounds Preheated 250 oven 3 loaf pans 9V4 X 3~ X 2~/4inches pound candied citron, chopped t~ pound whole candied cherries pound orange and lemon peel, chopped 2 pounds white raisins ,3,4 pound candied pineapple, -cup chopped walnuts Sift together dry ingredients. Cream butter and sugar. Add egg and mix well. Add sifted dry in- gredients gradually, then lemon rind, vanilla, mincemeat, and chopped nuts. Shape into 2 rolls, 1 inches in diameter, wrap in waxed paper and chill. Slice thin and bake on an ungreesed baking sheet 10 minutes. Cool on cake racks. PARALINE COOKIES BaKing sheet. 5 dozen cookies. Preheated 375 oven. cup (1 stick) butter 1 cups firmly packed brown sugar. I egg. 1 teaspoon vanilla 1 cups sifted flour I cup coarsely chopped pecans Cream butter and sugar; add egg and vanilla and mix well. Add flour and nuts and blend. Drop by teaspoonfuls onto a but- tered baking sheet or shape into balls and flatten out. Bake 12 minutes or until browned. Cool on cake racks. [-'].-- H0ielmen Elect Pelers0n Members of the North Dakota Hotel Assn. elected John Peter- son of the Grand Pacific Hotel in Bismarck to head their organ- ization for the coming year. The group met last weekend at Dickinson, along with representa- tives of the North Dakota Rest- aurant Assn. and the North Da kota Motel Assn. Hotelmen amended their by- laws to admit motel and motor hotel operators to membership. In addition to Petersen, they elected T h e o d o r e Stelton of Wahpeton vice president and secretary, and Wilbur Bobb of Williston treasurer.