Christmas Deadline Is Coming Up : It Isn’t Too Early to Ship Those Holiday Gifts Overseas

Just the other day, someone in the elevator was expressing dismay over the displays of Christmas items already popping up around town. “Seems like every year they start bringing things out earlier--it isn’t even Halloween,” they groused. Actually, it’s not at all too early to be packaging and sending gifts to loved ones in far-off places.

Packages destined for foreign countries, APO or FPO boxes, Hawaii and Alaska need to be mailed through the U.S. Postal Service. Those addressed to places within the “lower 48” states may be sent by either the U.S. Postal Service or United Parcel Service (UPS).

According to the U.S. Postal Service, to ensure on-time arrival, military surface mail to Australia and the Far East needs to be shipped immediately (air mail, Nov. 3); Middle East, Oct. 27 (same by air mail); Central and South America, Europe, Greenland and Iceland, Oct. 31 (air mail, Nov. 3); Caribbean and West Indies, Nov. 17 (same by air mail); Alaska and Hawaii, Nov. 24 (same by air mail).

International surface mail to Africa, Australia, the Middle East and Far East should be mailed immediately (air parcels, Nov. 24); Central and South America and Europe, Nov. 3 (air parcels, Dec. 1); Caribbean and West Indies, Nov. 3 (air parcels, Dec. 10).

UPS recommends shipping all packages by Dec. 15. Both UPS and the U.S. Postal Service have package size restrictions, but these should not be a problem for the size boxes you will be mailing. If there is any doubt, give them a call. Also keep in mind that surface mail is less expensive than sending packages by air.

The best damage insurance during shipping is a careful job of packing. Begin by totally covering the item with plastic wrap, then foil. This is relatively easy in the case of cakes and breads. Bar cookies and fudge can be wrapped without cutting; delicate cookies should be individually wrapped and packed in layers with cushioning between. Some items can be baked in inexpensive aluminum pans, then after cooling, the same pans will give extra support during shipping.

Place the items in a sturdy corrugated carton that has all the flaps intact so it can be securely closed. Since new cartons are not always available, used cartons are acceptable if checked for flaws. Be certain to carefully mark out all old addresses to eliminate any confusion. The carton needs to be large enough to hold the item or items as well as plenty of cushioning material.

The U.S. Postal Service suggests using polystyrene, excelsior or shredded newspaper for cushioning. It should slightly overfill the container before closure. That way even after it settles, the item or items will be prevented from moving around during shipping. When several items are in the same package, they must be protected from each other, too.

Masking Tape Not Acceptable

Sturdy tape should be used to close the carton. Pressure-sensitive, filament-reinforced tape or reinforced paper tape two inches to three inches wide is recommended by the post office and UPS. Masking tape is not acceptable because it has a paper base and breaks easily. For extra strength, start the tape on the side of the carton adjacent to the closure.

Clearly print the address directly on the box or a firmly affixed label. Use a felt tip marker or ball point pen to prevent smudging if it gets wet. Include the full address, including ZIP code.

UPS suggests placing a duplicate label inside the box. If the outside address becomes unreadable, they will open the package to find the second. They also suggest adding a telephone number to the label if the package is to be delivered in out-of-the-way places such as ranches or farms. This permits them to call ahead to say they have a package to deliver.

String or twine should not be used on the outside of packages. This can get caught in machinery used in transporting packages to destinations.

Some of your favorite recipes will ship well. Fruit cakes and moist quick breads will stay fresh longer and travel better than yeast breads. Bar cookies are a better choice than more thin, or tender varieties such as sugar or spritz. Fudge and caramels are good choices of candy for mailing. Select the ones that are appropriate or use those that follow.

FESTIVE PEAR FRUITCAKES

1 (29-ounce) can pears

1/2 cup shortening

1/2 cup sugar

1 1/2 cups mixed candied fruits

1 1/2 cups pitted dates

1 1/2 cups currants

1 cup chopped walnuts

2 1/4 cups flour

2 teaspoons baking soda

1 1/4 teaspoons ground cinnamon

1 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/2 teaspoon salt

Drain pears and puree in blender, food processor or food mill. Combine pureed pears in saucepan with shortening and sugar. Bring to boil and boil 5 minutes, stirring occasionally. Cool.

Combine candied fruits, dates, currants and walnuts in large mixing bowl. Stir together flour, baking soda, cinnamon, nutmeg, cloves and salt. Sprinkle over fruit, mixing to coat each piece.

Add cooled pear mixture, mixing well. Turn into 4 wax paper-lined 5 1/2 x 3 1/2-inch loaf pans. Bake at 300 degrees 1 1/2 to 1 3/4 hours or until wood pick inserted near center comes out clean. Remove from pans and cool on wire rack.

Wrap in plastic, then foil and store in cool place at least 2 weeks before slicing. Makes 4 (1-pound) fruitcakes.

CREAMY NUT FUDGE

1 cup cocoa powder

1/2 cup sugar

2 (14-ounce) cans sweetened condensed milk

1 cup butter or margarine

1 cup coarsely chopped walnuts or pecans

1 1/2 teaspoons vanilla

Combine cocoa and sugar in 4-quart saucepan. Blend in condensed milk. Add butter and cook, stirring constantly, over medium heat until mixture boils and becomes very thick.

Continue to boil and stir 10 minutes. Remove from heat and blend in nuts and vanilla. Spread mixture evenly in foil-lined 9-inch square pan. Chill 2 hours or until firm.

Remove from pan and peel off foil. Cut into 1-inch squares. Makes 81 squares.

PEANUT BUTTER CHIP FUDGE

3/4 cup evaporated milk

1/4 cup butter or margarine

2 1/4 cups sugar

1 (7-ounce) jar marshmallow creme

1 (12-ounce) package peanut butter pieces

1 teaspoon vanilla

1 cup broken walnuts

Combine evaporated milk, butter, sugar and marshmallow creme in heavy 3-quart saucepan. Cook over medium heat, stirring constantly, until mixture begins to boil. Continue cooking and stirring 5 minutes.

Remove from heat and add peanut butter pieces and vanilla, stirring until chips melt. Add nuts. Pour into buttered 9-inch square pan. Cool and cut into 1-inch squares. Makes 81 squares.

LIGHTNING MICROWAVE FUDGE

1 (1-pound) box powdered sugar

1/2 cup butter or margarine

1/2 cup cocoa powder

1/4 cup milk

1 tablespoon vanilla

1/2 cup coarsely chopped nuts

Sift powdered sugar. Cut butter into pieces. Combine powdered sugar, butter, cocoa and milk in medium microwave-safe bowl. Microwave on HIGH (100% power) 2 to 3 minutes or until butter is melted. Stir until mixture is smooth.

Stir in vanilla and nuts, blending well. Spread evenly in buttered 8-inch square baking pan. Cool and cut into 1-inch squares. Makes 64 squares.

TRADITIONAL COCOA FUDGE

2 cups sugar

3/4 cup milk

1/3 cup cocoa powder

1 tablespoon light corn syrup

Dash salt

2 tablespoons butter or margarine

1 teaspoon vanilla

Line 8-inch square baking pan or 9x5 loaf pan with foil, extending foil over edges of pan. Lightly butter foil. Set pan aside.

Combine sugar, milk, cocoa, corn syrup and salt in heavy 3-quart saucepan. Cook, stirring constantly, over medium heat until sugar is dissolved and mixture begins to boil.

Continue cooking, stirring occasionally to prevent sticking, until thermometer reaches 234 degrees (soft-ball stage) or until small amount of syrup dripped into very cold water forms soft ball that flattens when removed from water. (Bulb of candy thermometer should not rest on bottom of saucepan.)

Remove mixture from heat and add butter. Do not stir. Cool to room temperature (110 degrees or until bottom of pan is barely warm to touch). Stir in vanilla. Beat mixture with wooden spoon until mixture becomes very thick and just starts to lose gloss. Do not use electric mixer.

Quickly spread in prepared pan. Score into 1-inch squares. Cool and cut into squares. Makes 45 to 64 squares.

PARTY COCOA FUDGE

3 tablespoons butter or margarine, softened

4 teaspoons white creme de menthe

1 3/4 cups sifted powdered sugar

2 drops red or green food color

Traditional Cocoa Fudge

1/2 cup chopped nuts

Cream butter and creme de menthe in small mixing bowl. Add powdered sugar and food color, beating until smooth.

Place dollops of mixture over Traditional Cocoa Fudge while cooling. Press evenly over fudge. Sprinkle with nuts, pressing in lightly. Cool and cut into 1-inch squares. Makes 45 to 64 squares.

WHEAT GERM-LEMON SQUARES

3/4 cup wheat germ

1 cup flour

1 1/2 cups granulated sugar

1/8 teaspoon salt

3/4 cup butter, softened

3 eggs

1/4 teaspoon baking powder

1 tablespoon grated lemon peel

1/4 cup lemon juice

Powdered sugar

Combine wheat germ, 3/4 cup flour, 1/2 cup granulated sugar, salt and butter. Blend until moist, crumbly mixture. Set aside 1/2 cup. Pat remaining crumb mixture on bottom of 9-inch square baking pan. Bake at 350 degrees 15 minutes.

Cool on rack 5 minutes or until crust is firm to touch. Meanwhile, beat eggs lightly. Add remaining 1 cup granulated sugar, beating until light. Stir in remaining 1/4 cup flour, baking powder, lemon peel and lemon juice. Pour over crust.

Sprinkle with reserved crumb mixture. Bake 25 minutes longer. Cool on wire rack. Sieve powdered sugar over top. Cut into bars or squares. Makes 2 1/2 dozen bars or 64 squares.

RAISIN-POPPY SEED CAKE

1/2 cup butter or margarine, softened

1 1/4 cups sugar

3 eggs

1 tablespoon grated lemon peel

1 tablespoon lemon juice

3 cups flour

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1/4 teaspoon salt

1 1/2 cups sour cream

2 cups raisins

1/3 cup poppy seeds

1 teaspoon ground nutmeg

Cream butter and 1 cup sugar in large bowl until fluffy. Beat in eggs, 1 at time. Beat in lemon peel and juice.

Combine flour, baking powder, baking soda and salt. Beat into butter mixture alternately with sour cream in 3 additions. Mix in raisins and 1/4 cup poppy seeds, blending thoroughly. Turn into greased and floured 10-inch tube pan. Smooth top.

Combine remaining sugar, remaining poppy seeds and nutmeg in small bowl. Sprinkle over batter in pan. Bake at 350 degrees 55 to 65 minutes or until wood pick inserted into center comes out clean. Cool in pan on rack 15 minutes.

Gently turn out onto rack, then immediately invert onto plate. Makes 10 to 12 servings.