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THE OSHAWA TIMES, Soturdoy, June 6, 1939 Pineapple-Crisp i Dessert For Mother's Day Party Serving party food is like put. ting on a show. You want to ap- pear at your best and, of course, impress your audience. Here's a holiday dessert that will please your severest critics. It's a new recipe for a sweet course, called Pineapple Nut Crisp. You can see by the picture that it's pretty to look at, and it's even better to eat. ! PINEAPPLE NUT CRISP 3% cups oven-popped rice cereal 1 cup chopped ntmeats | 1% teaspoons unflavored gelatin | 8 tablespoons syrup drained | from pineapple cup sugar cup pineapple srrup a teaspoon salt cup whipping cream slices pineapple | Heat rice cercal and nwtmeats in oven, then place in buttered bowl. Soften gelatin in 3 table- spoons pineapple syrup. Heat sugar and '2 cup pineapple syrup over low heat until sugar is dis- | solved, then boil to soft ball stage (240 degrees F.). Add softened gelatin and stir until dissolved. Beat syrup mixture with rotary beater until white and fluffy. Pour syrup mixture over cereal and nutmeats and stir until well coated. Press lightly into greased 9-inch cake pan and chill. When ready to serve, whip cream and -- Roast Veal Prime | For Spring Dinner | Most cuts of veal are tender enough to be roasted and the mild flavor of this spring favorite is a superb contrast to the sea- son's sprightly tasting fruits and vegetables. Because veal contains little fat a roast will be juicier if it is covered with slices of bacon, salt pork or other fat strips dur- ing cooking. The fat should be removed during the last hour of | roasting so that the meat will brown evenly, Like other meats, veal shrinks | Jes: and has a better flavor when | cooked at a low temperature. | The roast should be placed on a | rack in an uncovered pan with no water added and cooked in a moderately slow, 325 deg. F. oven until it is well done. The meat is cooked when it is fork tender and greyish in color, with no trace of pink remaining, or, if a meat thermometer is used, the internal temperature of the roast is 180 deg. F. ROASTING TIMETABLE FOR VEAL (325 Deg. F. Oven) Leg, shank: 4 to 6 lbs, 40 to 45 minutes per pound; 6 to 8 lbs. 35 to 40 minutes per pound. leg, shank, boneless: 5 to 7 1bs., 45 to 50 minutes per pound. Leg, filet: 3 to 5 lbs., 55 to 60 minutes per pound. Rump: 4 to 6 Hbs., 45 to 50 min- utes per pound. Sirloin butt: 3 to 5 Ms, 45 t« 50 minutes per pound Loin: 4 to 6 Ibs, 35 utes per pound. Blade: 5 to 7 1bs., 35 to 40 min ules per pound. Round bone shoulder: 3 to § Ibs., 40 to 45 minutes per pound P "nd shoulder: 4 to 6 lbs, 50 'to 40 min spread on top of cereal nut mix- ture. Arrange pineapple slices attractively on top. Chopped nutmeats and marcoschino cher- ries may be used to garnish desired. Yield: 8 servings. Your Best pie pan. Chill, Apricot Pie For Spring Fancies turn, spirite lift trees bud -- and these bright outward signs of spring alone are reasons ennugh to have a party. With such a thee, whether you plan a hmcheon or an eve- ning buffet, let the menu include something that definitely depicts the season, such as this light and airy Apricot Pie, | The fluffy cream filling, fla.' vored with the fruit "nectar, is decorated with apricot halves to please the eye as well as the palate The corn flakes crust con- tributes to the over-all lightness of the dessert and neither the filling nor the crust requires bak- ing. Just be sure the pie is thor- oughly chilled before serving. | APRICOT PIE cups corn flakes tablespoons butter or margarine pablespoons sugar % cup sugar ! 1 tablespoon unflavored gelatin 1% cups apricot nectar 3 tablespoons lemon juice 1 egg white 12 cup heavy cream Crush com flakes into fine crumbs. Blend butter and sugar; stir in corn flakes crumbs, mix- ing well. Press evenly and firmly around sides and bottom of 8-inch 3 3 2 Mix together sugar gelatin and apricot nectar. Cook over hot 4-halves, water, stirring until gelatin is dissolved. Stir in lemon. juice. Cool to room temperature. Stir unbeaten whites into cooled apricot mixture. Chill un- til mixture begins to set. Whip until light and Puffy. Whip cream; fold im apricot mixture, Pour into chilled pie shell. Chill until set. Decorate with apricot BIG STORK The adjutant bird of India, a relative of the stork, stands five | feet high with a wingspread of 15 feet. . FRESH ORANGE COTTAGE CHEESE CUPS 1 envelope unflavored gelatine Ya cup water 1 pound creamy cottage cheese 11% cups diced fresh oranges 1%, teaspoon salt Soften gelatine in cold water, Place in pan hot water (not boil- ing) to melt, Stir into cottage cheese along with diced fresh oranges and salt. Ringe 4 to 6 individual salad molds with cold water and then fil with fresh orange cottage cheese mixture. Chill. Unmold and serve on let- tuce beds. Yield: 4 to 6 servings. ories per serving. 106 cal- Betty INTERIOR DECORATOR Furniture -- Draneries -- Broadloom 15 KING ST. E.,, OSHAWA Phone RA 5-2686 Value!! DO IT NOW! Cheose From These i "Bryant" GAS FURNACE! PA ht See These BRYANT GAS FURNACES On display in our showroom Automatic ( Change NOW to GAS Healing New GREAT HEATING UNITS! "LENNOX" "AIRE - FLOW HEATING" al Actually requiring léss than 4 sq. ft. of floor space, this new Lennox is compact and highly efficient. Complete with blower that "floats" on rubber for super-quiet operation. MICRO-MIX BURNER WITH "FLAME CUSHION" Only Lennox Micro-Mix Burners give you the exclusive new 'Flame Cushion' feature -- for absolute quiet, cleanliness and efficiency of operation. A brand new engineering ochievement in oil burners. For Added Comfort, Convenience and Savings CHANGE TO OIL OR GAS! Solve Your Heating Problems Forever by Contacting . . . Alf. Harrell & Son 1072 SIMCOE ST. N. to 55 minutes per pound. OSHAWA RA 5-0438