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'*• "TP' PAGE t PLAIN DEALER -WEDNESDAY, DECEMBER M, 1*7* Serve Friends Treai ti*e^*ommittee Flrtt Methodist church JANUARY 8 omers club, monthly P^hoifte crafts~St. Episcopal church, ft. V '••'.' ' • la Mot Ball Circle I, noo&-Flrst United Si church parlor- Gertrtaie Anderson Woman's *lng-*l& i«; ri'g club- «, by Jan monthly (Oiks Woman's JANUARY 17 ^Efolted Methodist W< mmiwt* - Fox Ridge Women's club-- aANuMiYio ttula jCkatroTir^r ^ January 2i . 'T.H.E.O.S.-Dinner, 5:30 <tffeyiwtiSp^?F^uSted Methodist church parlor. a *&3£t Women Produce casstag a new cookbook, mudaUidby the AaaerkaaLatheraacharch W< Ml la right seated, Marforle Walter, Lfaada ~ The american Lutheran Church Women at. Shepherd of the Hills Lutheran church, have produced a new cook­ book containing over 450 favorite recipes, plus many other helpful hints. Orders are currently being received are, standing. Nellie at the church office at 385- 4030 or 385-7786 for the at­ tractive books. Families and friends of the church contributed their favorite recipes to the church for use in the book so all of the recipes are highly recommended. McHenry County Lutheran Brotherhood Branch Number 8054 is assisting in underwriting the project, with all proceeds going toward proposed kitchen improvements at the church. Families are gathering now for the final holiday feasts of the decade-the '70s are rapidly fading. Are the festive traditions of the winter holidays fading too, under the onslaught Of inflation, energy crises, dwindling natural resources and social change? What will be the hallmark of the holiday feast of the 480a? Sophistication, says nutritionist Ellen Parham, who points , out that trends toward smaller-arid older- families, and toward adults living together in non-family units means fewer celebrations centered around children. Americans in the fuel- short future may be more inclined to stay home to celebrate than to travel long distances to be with ex­ tended families, she ob­ serves, which further reduces the chances that feasts of the future will feature children and their attendant uproar. That may mean a growing tendency to restaurant dining for the holiday meal, she says. And for the holiday dinner at home, it means a probable decline in the rity of such juvenile ly favorites as mar- shmallows and multi- layered gelatin concoctions. Parham, an associate professor of home economics at Northern Illinois university in DeKalb, says that a typical holiday meal in the '80s might start with a hot tomato cocktail- something few children would relish-and proceed to a roast breast of turkey. "Poultry is efficient to raise," she comments, and adds that increasing waste- consciousness may prevent people from preparing a whole bird if the leftovers aren't welcome. Fruits and vegetables will play a larger role in meals where expensive meats are served in small portions* Parham says, and they are not likely to be frozen. They will be what's in season, or they will be canned or dried. Frozen foods require too much expensive energy to process and store to remain common on our fables, she believes. "Whole roast sweet potatoes-without mar- shmallows, of course-and brussels sprouts are vegetables that might be served at the '80b winter feast, because they are in season and popular with adults," the - nutritionist observes. "The salad might be made from whole cran­ berries, for the same reasons." Dinner rolls are likely to be made of whole wheat,, because the process of refining white flour Vis wasteful. And margarine is more likely to be the spread than butter, because people are increasingly concerned about cholesterol and their health. • The holiday meal of the '80s may well end with dried fruits and nuts for dessert, Parham says. "As meat plays a declining role in our meals because it is more wasteful to produce than fruit and vegetables,", she points out, "we will have to serve more supr plementary protein sources, such as nuts." If the concern about costs, waste and nutrition seems excessive and likely to dampen the spirit of holidays to fome, we may be misinterpreting the home economist's predictions. "I think our celebrations' may be more like our grandparents' than like those we remember from our own childhoods," Parham comments. "We may be putting a lot more care into our festivity because unusual." T The-trend to fast-food convenience meals for every day may see festive meals increasingly prepared " f r o m s c r a t c h " - - t h e "traditional" way-for the pleasure and rarity of such an undertaking, she ob­ serves. Adjusting to the economics of scarcity in our daily lives may make us more willing to indulge in luxuries in our "but-once-a-yekr" holiday meals, too, the nutritionist says, "Maybe we'll say, 'Forget It,' and serve butter instead of margarine at our feast.". But even if we indulge our taste btids and tummies at holiday tfme, we aren't going to forget about waste, Parham thinks: She predicts Parents Reminded 0§ Instructional Course A reminder to prospective parents comes from Mrs. Fran Scholpp,. R.N., Ob­ stetrical department supervisor, at Memorial hospital for McHenry county, Woodstock. dining room on both Jail. 1 and 14 as a free com service program oL Memorial hopsital. Both prospective ^ have attended these in the past and are and encouraged to do 1$ Mrs. Scholpp will take part in the program, whichjfr*-. eludes a tour of the hospttil'ft . - maternity departtf^f|| ^ movies and talks. The next session 1# - scheduled for Mardi-lllMi^' 10,1880. '• ^^SffPp? It it not lack of love but lack of friendship that unhappy marriages Mrs. Scholpp announced the next "Preparation for Parenthood" free in­ structional course--a two evening session-will begin at 8 p.m. Monday, Jan. 7. The informational program will be held in the hospital A suggestion. warm climate scuba dive waa given to the Thornton prior wedding Dec. 22 the foi "" Elizabeth of Leo and 2221 Mane Ridge. 111. «pl Robert and 6804 Maaoh McHenry, promises of Pastor Gill Messiah Lu Park Ridge, at* Music for the I provided by organist ' DeBoer, Woodst special perform Perfect Love" Darlene Brink*. , The front of Uie was beautifully with with the holl< The bride length, white with French adorning the rose appliques hi _ the hemline of the 1SB§L,_ mantilla headptec£^#aa trimmed in matt" * and she carried a white poinsettitt'r roses. The maid of * ^ ~ sister of the DiVita, of Urbana. Bridesm Jenny Anne 1 Park; Darlene Park; Mary Lynn M c H e n r y Felgenhaver, Carol Hrodey, Attendants were long, red Delanie wr io le meeting, *t United h parlor. J k Women's H:JO p.m- community fly Sunset s;- itV 12 '.: '•/'• club-Dinner t - ' . England of various ••• a growing un use food in waya It eaten-as holiday "" for instance. And farther down theroed- -perhaps in the *90s that our attitude now-maligned caloriee begin to chani gobbling label* devices will hav&> replaced by human she says, and human * requires lots of fuel it. > Calories, of joyed a betl with our grami their youth than' recently. - I So aU in all< If the. holds hardihips americans, they to strengthen traditions rathafif dimish them. rrar JIJUJ, ftrfto brid*i. th* floind*ol*r w wnWf ^ tibftbtfnctd and carry od*<init*dat«. •' «k lha'f th*»* com'; form* b* r*turn*d .*•* d«toi1* will op drify th* w*ek ng th* #*ddiftg *xc*pt th* cot* of out-of-state . , wnvft; Bn I (iVillll WwwR I* OrlOWwOf Photograph* will fa* printed any timo lotor, or will b» in- ttoM with, tho wedding for motion if they occompony Dec 26 - Dec 31 /2 Price Sale On Al l Remaining Christmas • Cards Christmas . Paper Christmas . Perfumes Christmas • Ornaments Christmas • Towels Christmas . Nick Hacks 3 8 5 - 4 1 0 0 ana snip ma Friedrich N According to latest figures, Shanghai - with a population aI mm a 11 s _ •» z . ^ ~a*_ i- f o f t e n m i l l i o n -- i s t h e w o r l d ' s l a r g e s t rf your ongogomont on- itiMipNiiiiil Aea not pitMifthed. or It ifc dot* of the 1 iMkt MI wpipini wpi f?wi unown o» pteeae coll owr of- tee end rogueH th«t o mprTtOfv TOfm D9 •WiT. '«!- V •rk" • < ':Ch X' My Oaa Last Chaacata Thank Yoa for yoar basiaass Ibis last year, t reminding yoa that Fraa's offers tomorrows luirsti • *> Ui'~ i--:. • the holiday season is the <ime when you put forward y^ur very best--and that's especially true when it comes to food. Lavish delicacies, made with painstaking care and offered in the spirit of love, are in keeping with the occasion. What could be better for eerving family and friends than a spectacular dessert? It's the perfect finale to an unforgettable holiday meal. . And old-fashioned desserts. are especially nice, since they recall memories of Christmases past. Such a delicious way to reminisce! Nesselrode Pie is a creation that will become a treasured part of your holiday repertoire. This festive treat is a delight both to the eyes and the palate. Originally concocted by Count Nesselrode at the court of Belgium during the reign of King Leopold the First, it's truly a regal confection. A creamy custard is combined with colorful candied fruit, thus offering refreshing contrasts in texture and taste. Rich holly leaves made from chocolate adorn the top, so it's bound to win com- pliments from your guests. A scrumptious Lady Baltimore ^Cake is another elegant highlight of a .• holiday * repast. JSo dazzling to gaze upop and equally delicious to eat. Taste surprises abound in the ./filling--velvety white frosting rich with raisins, nuts, figs, cherries and Orauige rind. It's sure to be a treat that company will remark upon. - Create perfect endings for holiday meals with this <ejtquisite duo of old fashioned desserts. NESSELRODE PIE 1 prepared 9-inch pastry crust 1 envelope unflavored gelatin ~ Ms cup sugar, divided - lMt cups milk 3egg yolks, slightly beaten 2 teaspoons rum extract 3 egg whites cup heavy cream, whipped' Vfe cup mixed candied fruit V« cup chopped dark raisins chocolate holly leaves (to prepare see below) Prepare pastry crust according to favorite recipe. In top of a double boiler blend gelatin and V4 cup sugar. Stir in milk and egg yolks. Cook over hot, not jboiling, water stirring constantly, until custard thickens and coats a spoon. Stir in rum extract. Chill until mixture mounds when spooned. Beat egg whites until foamy. Gradually add remaining V* cup sugar and continue beating until stiff, glossy peaks form. Fold chilled custard into egg whites.Fold in whipped cream, candied fruit and raisins.Spoon into prepared crust. Chill several hours or until. set.Garnish with chocolate holly leaves and additional whipped cream, if desired. Yield: One 9-inch pie. To prepare chocolate holly leaves, place a piece of aluminum foil on a small cookie sheet. Melt l square semi-sweet chocolate over hot, not boiling, water. Pour hot hocolate onto foil and spread into a 0-inch square. Chill until chocolate is firm. Make a pattern of a . holly leaf on heavy paper; cut out. Place over chocolate and trace pattern with point of a knife. Refrigerate leaves until servng time. v LADY BALTIMORE CAKE 1 package (about 18 ounces )s white cake mix iv2 cups sugar 2 egg whites >/2 cup water 1 tablespoon light corn syrup - / CiA" 1 teaspoon vanilla xk teaspoon salt V4 cup chopped dark raisins - ' .. . ^ v V4 cup chopped walnuts V4 cup cut-up dried figs- i 2 tablespoons chopped maraschino cherries ; -j 1 teaspoon grated orange rind Prepare cake in two 9-inch layers according to package directions. Cool.In the topof a double boiler combine sugar, egg whites, water, corn syrup, vanilla, and salt: Beat with electric mixer at high speed, 1 minute. Place over rapidly boiling water and beat at high-speed until soft peaks form;-"abottf' 7 minutes. PoiiT ihto a large bowl and continue beating until thick enough to spread. Fold raisins, nuts, figs, cherries and orange rind into one third of frosting. Spread between layers of cake. Use remaining frosting for sides and top of cake. , Yield: One 9-inch layer cake. ft Don't Refrigerate Don't refrigerate potatoes. Below 40 degrees F., potatoes will develop a sweet taste, the result of an accumulation of sugars in the tubers. This in­ creased sugar will cause the potato to darken when cooked. '• ' ' V- .'jT * * * • Intelligence tells us that things change, and wisdom indicates that the change is often for the better. Did you ever take time td realize how good-aver» age people are, and bdW anixous most of them ire to be helpful? WHAT S NEW Night Light On at dusk, off at dawn, night light automatically pro­ vides low-intensity illumina^ tion near any 110-volt out­ let. Its 7.5-watt bulb, solki- ' state components and elec-, tronic circuitry give long life to the light. k:, v ;oryV'7;u