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8 THE OSHAWA TIMES, Soturday, June 6, 1959 yom Make the Most of Citrus Fruits Lemon, Grapefruit, Orange If lemon pie is good, and it is, then pies using orange or grape- fruit should be good foo, and they are. Try them, and try the lemon pudding. LEMON CRISP ¥% cup shortening % cup brown sugar 2 cups corn flakes 3 cup sifted flour 3% teaspoon salt %cup sugar 2 tablespoons cornstarch 3% teaspcon salt 1 cup hot water 2 eggs % cup lemon juice Blend shortening and brown sugar. Add finely crushed corn flakes, flour and salt; mix well. Press three-fourths of crumb mix- ture into bottom of baking pan. Mix sugar, cornstarch and salt. Add water gradually while stirring, Cook over hot water un- til thickened and clear and starch is thoroughly cooked, stirring fre- quently. Beat eggs and add lemon juice; slowly add small amount of hot mixture, stirring constant- ly. Pour back into corn-starch mixture and cook over hot water for 1 minute, Cool. Pour lemon mixture into crumb-lined pan. Top with remaining crumbs. Bake in moderate oven (350 deg. F.) Cherry Star Cake For Valentine Day (Makes about 10 servings) egg whites cups sugar 12 cup butter 2% cups sifted cake flour 3 teaspoons baking powder 12 teaspoon salt 1 teaspoon vanilla cup milk Ya cup maraschino cherry juice 1/3 cup well drained maraschino cherries, cut up Beat egg whites until stiff. Gradually add % cup of the sugar until light and fluffy. Cream but- ter well; add remaining 1 cup sugar and blend thoroughly. Add sifted dry ingredients alternately with combined liquids. Fold in beaten egg whites and cherries. Turn into 3 wax paper-lined 8 inch layer pans. Bake in a mod- erate oven (350 deg. F.) for abou! 20 minutes or until done. Fill and frost top of cake with Mar- aschino Butter Icing. Cut into 8 wedges and arrange five in a circle, with points out, to form a star shape on serving plate. Place a small candle on each point and light at serving time, Note: A three dimensional star ean be made by cutting cake in 3 different sized layer pans, frost- ing the top of each circle and eutting each layer into 8 pieces. Using 5 wedges of the larger layer, 'arrange as above, then place 5 medium wedges over the base and make the top from 5 wedges of the smallest pieces of cake. Place candles on all 15 points of cake. Maraschino Butter Icing 1/3 cup softemed butter 8 ' cups sifted icing sugar 3 or 4 tablespoons maraschino cherry juice Red food coloring (optional) Blend butter and icing sugar until creamy. Add cherry juice to make a good spreading coosis- tency. Blend in food oring, if desired. : 4 1% FRESH ORANGE AND ONION SALAD ¥% head curly endive 3% small head lettuce 3% bunch romaine 3 fresh oranges greens dry thoroughly. Tear imto bite-size pieces and place in a salad bowl. Peel oranges and cut into cross- wise slices. Place as desired over the salad greems and top with onion rings. Combine fresh lemon juice, salad oil, garlic pow- der, salt, dry mustard, and and sugar. Add just before serving. Toss lightly. Yield: 8 to 10 servings, 87 to 109 calories per serving. > teat a about 30 minutes or until lightly | browned. Yield: 9 servings '8 by 8 inch | pan). GRAPEFRUIT SOUFFLE PIE tbs. butter or margarine tbs. flour teaspoon salt cup milk eggs, separated tbs. grated orange rind 1 cup grapefruit sections 1% cup grapefruit juice 1/3 cup sugar ¥% teaspoon vanilla Prepare pastry shell, prick lightly with a fork. Bake in hot oven (450 deg. F- 8 to 10 min- utes to set crust, Melt butter over low heat; add flour and salt and stir until smooth. Add milk slowly, stirring constantly; cook until thick. Cool slightly. Beat egg yolks until thick and lemon colored; slowly add cooked mixture, Add orange rind, grapefruit sections and juice, sugar and flavoring. Fold in stiffly beaten egg whites. Pour Ya % 2 1 into pastry shell and bake in slow oven (300 deg. F.) ahout 1 hour. | Yield: One 9-inch pie. RAISIN ORANGE PIE 1/3 cup ready-to-eat bran 2 cups sifted flour 12 teaspoon salt 2/3 cup shortening 5 tablespoons cold water cups raisins, rinsed cup orange juice teaspoon grated orange rind cup water tablespoons lemon juice cup sugar 1 teaspoon salt tbs. butter or margarine tbs. cornstarch ; Pastry: Crush bran into fine | crumbs; mix with flour and salt. Cut in shortening until mixture is like coarse cornmea:. Add water | a little at a time until dough | is moist enough to hold together. Divide dough in half. Roll out lightly on floured board to about Ys inch thickness. Fit loosely in' pie pan; trim edges. Filling: Combine all ingred- ients for filling in sauce pam; stir until well blended. Cook over low heat until thickened, stirring constantly. Cool. Pour into pas- try lined pie pan, Roll top crust; cover filling and seal edges. Bake in hot oven (450 deg. F.) 10 minutes; lower temperature to moderate (350 deg. F.) and continue baking 20 minutes longer. Cool before cut- ting. Yield: One 9-inch ple. 3 3 Salmon Scallop For Lenten Menu A good, inexpensive family en- tree that will keep Lenten appe- tites on 'the upgrade, is this Crunchy Salmon Scallop which is simply served with a mixed salad {and pickled - beets with onion | rings. Easy to make, the scallop com- bines canned salmon, onions, green pepper and a cream sauce, with a crisp topping of buttered corn flakes crumbs. Just before serving, garnish with slices of hard-cooked eggs. CRUNCHY SALMON SCALLOP 2 tablespoons finely chopped onions % cup finely chopped green pepper 3 tablespoons butter or margarine tablespoons flow teaspoon salt teaspoon pepper cups milk cups ( 1 1-lb. can) salmon tablespoon lemon juice hard-cooked eggs, sliced 2% cups corn flakes Cook onions and green pepper in butter until tender, Stir in flour and seawnitigs. Add milk gradually, stirring constantly; cook until thic kened. stirring oc- casionally. Drain salmon, remove bones and skin, separate pieces. Arrange in greased one-quart casserole; sprinkle with lemon juice. Cover with sliced eggs. Crush corn flakes slightly; sprinkle with remaining erumbs. Bake in moderate oven (350 de- grees F.) about 25 minutes. Yield: six servings. % cup each Choco-Crackles 3 ee butter or Y% cup o pote gi Ag oy 2 cups sugar fr Combine cocoa, butter, sugar and corn syrup in saucepan, Cook over low heat, stirring con stantly, until mixture boils rapid. ly. Remove from heat. Add sugar frosted flakes, stirring until well coated. Spoon into shallow waxed paper cups or drop by teaspoon- fuls onto waxed paper or buttered baking sheet. Set in cool place to Sweet and Crunchy | naden Springtime is a time of parties. Certainly, preparing for an after- noon coffee or an early ev: ening | dessert takes time and effort. But isn't it satisfying to see one's home at its best and to have the prettiest of coffee tables ready for the enjoyment of friends? These pleasing effects take planning, and that includes choos- ing appealing refreshments. Choc- olate Crackles, a tempting con- fection made from just five in- | gredients, are appropriate for informal entertaining. Best of all, you can make them very simply. When you have combined the ingredients for Chocolate Crackles, spoon the mixtura. into individual pastel - colored paper cups. Select them to harmonize with or accent the colors of your party table, 3 tablespoons cocoa Yield: 16 Chocolate Crackles, 3 inches in diameter. CRANBERRY GLAZE smoked ham (8 to 10 pounds) dozen long-stemmed cloves pound can jellied cranberry sauce 12 cup brown sugar Bake ham according to manu- facturer's directions. One hour before end of baking time, re- move from oven. Score fat with sharp knife, stud with cloves, re- turn to baking pan. (Any fat that has collected in bottom of pan should be poured off before plac- ing ham back in J Crush cranker vy -saiice a fork; combine crushed cranberry sauce and brown sugar. Spread over ham. Bake one hour longer, bast- ing occasionally. Spoon cran- berry sauce from bottom of pan over ham just before serving. 1 2 1 THE SMARTEST WOMEN DRIVERS and out; 534 RITSON RD. §. and their men folks know the value of . . . HAMBLY TIRE'S Finer Service Yes, any way you look at it, our service is tops. We're always on our toes to serve you promptly. Competent? Right! Our men know tires and wheel alignment inside you can depend on the precision of their check-ups and adjustments. Friendly? Naturally! Making friends is our way of building a good business. To GO Safely STOP Here First HAMBLY TIRE LTD. "Safety Through Quality" RA 3-7881 Made and Bottled by... © ORANGE © GRAPE © GINGER ALE © ROOT BEER © CREAM SODA © LEMON LIME * SMITH BEVERAGES Lid.-- Bowmanville