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PAGE 22 - PLAlNDEALEK 3 UST DESSEHTS /g)There's no time of the year .vhen sweets arc . s much in icrr : J as during the Christ- •_7<a? season. From candy carte- to gingerbread men. brandy staked fruitcake to du.k nri«v n pfeffernusse dusted with confectioner's sugar, an abundance of cookie* cakes, pies and confection- worK in vuiKcrt to enchan palate\ the •> orld over Some of us are 'ucky enough to possess our grand­ mother's secret recipes for these perennial favorites but more often than not they've been forgotten, never having taken more concrete form than "a pinch of.this" and "a handful of that." Bu' the memory of grand ma's kitchen remains to tanta- liz< ht senses and the imag ination--the scent of freshly baked goodies, the priceless opportunity to-lick mixing spoons and spatula, ihe warmth radiating from the oven which felt so good after s\ long walk over snow, -covered fields or icy streets It's memories such as these ihat the holiday season is all about, memories which focus on feelings of love and on the TUESDAY, NOVEMBER 24,1181 ^simple pleasures that we all enjoy. 7 . • * ' Hearty, home-cooked meals which culminate in an assortment of rich, sweet des­ serts have long been a Christ­ mas tradition, and they are a fitting way of celebrating a joyous holida' which wraps up the old year even as it ushers in thf new. Part of sVery American's herbage a heritage that is par- ,i •:"irly present to all of us during the holiday season, are treasured recipes our colonial forebear* brought with them fmm Europe and passed on to FLATTER YOUR FIGURE WITHOUT CRAMPINGI YOUR FREEDOM sM Bend Over Pants don't cut or bind anywhere! Hidden "magic stretch waistband lets you sit, kneel, and bend in complete comfort. THOSE STREAMLINES ARE ALL YOURS! No pockets in front or back ror that long and sleek look. SEE OUR CHRISTMAS •SECTION! INSIDEI ITHISI ISSUE! AVAILABLE IN SOFT STRETCH DENIM, TWILL, AND GABARDINE --AND A VARIETY OF COLORS Levis WOMENSWEAR QUALITY NEVER GOES OUT OF STYLE OUR REGULAR LOW PRICES McHENRY STORE ONLY PRICES EFFECTIVE WED. NOV. 25 THRU TUES. DEC. 1, 1981 4400 W. RTE. 120. McHENRY Prices effective while quantities last. We reserve the right to limit quantities. HOURS: DAILY 9 to 9 SUNDAY 10 to 6 .WViH'M - .11 * MVtMMM ,» c f . i t J f t u r v s A « W i generations of descendants, r.s well as mqre recent recipes which were developed in the New World, and which utilize native American foodstuffs. Cranberry bread and pump­ kin pie have joined mince­ meat and plum pudding as traditional holiday desserts, proving that very often, tra­ ditional anu best are one and the same Those ot us who enjoy re­ creating for our family and friends the flavors of the past can appreciate the valuable work performed by such or­ ganizations as The Colonial Williamsburg -ounaation, w hich put time and effort into retrieving lost recipes that are part of our national heritage --and then translating them into modern terms, for use with todav's kitchen equip­ ment. This effort at preservation v nsures the perpetuation of the traditions of our ancestors-- for us and our children to en- The recipe below, -epro- duced from The Williamsburg Cookbook (published by The Colonial Williamsburg Foun­ dation, and distributed by Holt, Rinehart & Winston), is a traditional Christmas treat which is sure to enhance your holiday table ; AMBROSIA (6 servings) 3 fresh oranges 3 fresh grapefruit Vi small fresh pineapple V» cup orange juke % cup light corn syrup Vi cup flaked or fresh coconut, shredded Peel and section the oranges and grapefruit. Peel and dice the pineapple and mix it with the orange and grapefruit sections. Combine the orange juice and syrup. Divide the fruit mixture into 6 sherbet glasses, pour the juice over the fruit, and top with the coconut Note: Whole blueberries or sliced strawberries can be added to the above for color as well as flavor. Also note: A little dry sherry can be mixed with the orange juicc fcr a different flavor. I" sherry is added, allow the mix­ ture to ripen overnight. Also courtesy of The Colo­ nial Williamsburg Foundation is this recipe for a Gingerbread Man, as it is prepared at Williamsburg's own Raleigh Tavern GINGERBREAD MAN V4 lb. butter 1 cup old fashioned dark molasses (black strap, if possible) 1 cup evaporated milk 4 tablespoons ground ginger I teaspoon ground nutmeg 1 teaspoon ground cinnamon 1 teaspoon vanilla extract i teaspoon lemon extract vi teaspoon salt 1-V4 cud*" sugar 1 teaspoon baking stodu 9 cups flour Preheat oven to 350°. Varm together butter, molasses and milk. Blend well. Add vanilia, lemon and salt. Mix together ginger, nut­ meg, cinnamon, sugar and baking soda. Mix liquid and dry mixtures together. Mix well. . Sift flour into mixture a cup at a time, stirring after each addition. When mixture becomes sttff, blend with hands until all flour is absorbed. Press dough into lightly - buttered mold and roll to 1/8" thickness on top of mold. Turn mold over and peel gingerbread man onto lightly- floured cookie sheet. Trim excess dough from figure. Bake ir. 350° oven 13-15 minutes, or until dough springs back when touched lightly in center. Decorate with colored icing when cool if desired. Cookies may be made with same recipe. Bake 8-10 mi­ nutes. t, It's time. . . TO ORDERS YOUR Christmas Cards! CHOOSE FROM THE AREA S Largest & Finest Selection AT REASONABLE PRICES Fast Service ON ALL ORDERS ORDER NOW I A1 YOUR SERVICE PRINTERS: McHenry Printing Services & 3909 W. MAIN ST. / 385-7600 ' - - - , - i i ^ -- v i