Roanoke Times
                 Copyright (c) 1995, Landmark Communications, Inc.

DATE: WEDNESDAY, December 22, 1993                   TAG: 9312240204
SECTION: EXTRA                    PAGE: 3   EDITION: METRO 
SOURCE: Almena Hughes
DATELINE:                                 LENGTH: Long

NEVER FEAR, THERE'S STILL TIME TO GET THAT LAST-MINUTE GIFT

For example, 100 years ago the tomato, despite being the ripened ovary of a seed plant and therefore by definition a fruit, was officially declared a vegetable by the U.S. Supreme Court. The Waldorf Salad - that perennial combination of apples, grapes, celery and pecans in mayonnaise, sour cream or whipped topping - debuted in New York concurrent with the opening of the fabulous Waldorf Astoria Hotel. A candy-coated popcorn and peanut snack called Cracker Jack was offered for the first time at the World's Columbian Exposition in Chicago. Since 1912, when the practice was started, more than 17 billion toys have been given out in Cracker Jack boxes. Some, such as the Joe Jackson baseball card from 1915, are valued at more than $7,000.

Cream of Wheat cereal was created by the head miller of the Diamond Flour Mill Co. in Grand Forks, N.D. Good & Plenty candy was introduced in virtually the same bite-size pink and white coated licorice form that it is found in today. And, most fittingly, what may be the world's most popular and best-known song, "Happy Birthday to You," was introduced in England.

Speaking of time flying, Saturday is Christmas. But take heart; certificates still make great last-minute gifts. Kroger is offering them at its stores in $5 increments, or custom-printed and in any amount desired by calling 563-3623 or (800) 409-gift.

The Charcoal Steak House in Roanoke is among several establishments in Virginia, Washington, D.C., and Maryland participating in Gift Certificates America Inc., the country's only national restaurant gift-certificate network. Certificates, which may be ordered with a credit card and for amounts up to $300, are customized with the purchaser's personal greeting. Call (800) 346-3935 (DINE-WELL).

A study by Godiva Chocolatier says edible gifts will please most Americans. In descending order, most preferred are: fruit baskets, cited by 50 percent of all survey respondents living in the South; cakes/cookies; specialty cheeses; fine chocolates; champagne, wine and spirits; smoked fish and meats; gourmet coffee; jellies and jams; special condiments; and fruitcake.

Not specifically on the gift list, but certainly worth a mention is the no-frills, all-natural Morey & Dorey's Extraordinary Cheesecake, until last year only available at its Bronx, N.Y., factory or by the slice at a few New York restaurants and delis. The creamy wheels - deservedly praised by Bon Appetit magazine among others - can be shipped nationwide by calling (800) 822-5369.

Also not on the list, but a good gift anyway, are cooking classes. Cook/food writer Nancy Maurelli on Jan. 8 will begin a series of low-fat, -cholesterol and -sugar cooking, aimed at eating healthier in the new year. Classes, $10 each, will include Southern vegetarian, vegetarian spicy foods, yeast breads and soups, stews and chowders. Call 345-3405. Or, to find cooking schools, courses, vacations, apprenticeships and wine instruction throughout the world, get a copy of ShawGuides "1994 Guide to Cooking Schools" ($19.95 ShawGuides). Among the 765 programs listed, there's probably a location, cost and capability level suitable for every taste.

Students at Addison Middle School in Roanoke recently got a taste of what other cultures eat during the holidays. In a special project called Christmas Around the World, the 54 pupils in Mignon Chubb-Hale's sixth-grade class made oral presentations on and prepared samples of other nations' foods. Entries included entrees such as French and Chinese f-b f+ipol let a' ca o(chicken), as well as side dishes like Brazilian rice, Canadian maritime baked beans, Swiss fondue and Icelandic stone bread. Among the sweet-tooth satiaters were three kinds of flan from Spain and Mexico and Australian sugar cookies. Parent Bonnie Williams, who typed up the recipes for compilation in a cook booklet, was at first concerned over whether the Chinese sweet steamed sponge cake submitted by her daughter, Melissa, would work. "I wondered how steam was going to cook a cake?" Williams said.

The cake turned out fine. But many people have questions about cooking this time of year, and especially about holiday recipes. Marjorie Alderson of Clifton Forge is trying to find one for "Snowball Cake." She said it's made with yellow cake mix and sour cream and must be refrigerated for three days before serving. Mrs. Earl Boitnott of Roanoke seeks instructions for "Old-Fashioned Hermit Cake," which she said is like a brandy-soaked applesauce cake made with raisins, dates and nuts. She'd also like a recipe for a plain applesauce cake. Audrey Marey of Rocky Mount would like a recipe for pumpkin pie that was enclosed with Appalachian Power Co. bills in November or December of 1991. She remembers that the pie had a no-roll crust and its filling included brown sugar and cornmeal. If any readers have these recipes, send them to us in care of this column.

If your holiday questions are about decorating, entertaining, shopping or special dishes, try MCI's holiday hotline to hear 11 food and entertainment authorities give recorded tips for planning a buffet, hosting a perfect party, creating a festive table and making folks feel at home, as well as share recipes for cookies, dips and cakes. Through Jan. 15, dial (800) 467-8847 (HOST-TIPS).

Here's hoping you have a safe, happy holiday season and no fear of flying in the new year.

Shelf Life runs twice a month in the Extra section. If you have an interesting new product, cookbook, contest, gadget or gew gaw, tell us about it. Write to Shelf Life, P.O. Box 2491, Roanoke, Va. 24010.