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12° THE 'OSHAWA TIMES, Soturdey, June 6, 1959 Substitute Different Flavors For Variety In This Nut Roll ROLL IN THE FLAVOR When one considers that the average person eats over one- thousand meals in a year, the never-ending task of the cook in the family can be appreciated. It isn't just enough to prepare the meals, they must also be planned with an eye to nutrition, taste, appearance and variety. For- tunately, the numerous adaptions possible with each recipe are our ensurance that the wells of in- spiration will never run dry. To- day's recipe for Caramel Nut Roll is a delectable example of what a new twist can do to add flair to an old favorite. On the basis of outward ap- pearance, this delightful dessert treat might be classed as a mem- ber of the jelly-roll family. But the introduction of a novel caramel - flavored instant pud- ding filling, gives it a deliciously different flavor. A light and deli- cate sponge cake forms the base for the light smooth pudding which combined with chewy- toasted nutmeats forms the un- usual filling, The cake is spread with the caramel-nut filling, roll- ed, and then chilled until set. This dessert has special appeal during the warmer months, and for var- iety, different flavors of instant pudding may be used. CARAMEL NUT RULL Yield: 1 roll of cake about 9% inches long. 2-3 cup once-sifted all-purpose flour or % cup once-sifted pastry flour 1 tsp. baking powder V4 tsp. salt 3 egg whites (at room temper- ature) 2 tbsps. water 3 egg yolks 3 cup granulated sugar 1 tsp. vanilla 1 package (approx. 3% ozs. caramel-flavored instant pud- ding 1% cups milk 7 Ys cup toasted chopped mwm- meats Line a greased jelly roll pan (10 x 15 inches) with greased waxed paper. Preheat oven to 375 deg. F. (moderately hot). Sift together twice the all-pur- pose or pastry flour, baking pow- der and salt; return to sifter. Beat egg whites until stiff but not dry. Add water to egg yolks and beat until very light; grad- ually beat in granulated sugar and mix in vanilla. Sift dry ingredients into egg yolk mixture about a quarter at a time, folding lightly with rub- ber scraper after each addition. Fold in beaten egg whites. Turn batter into prepared pan and spread evenly. Bake in preheat- ed oven 12 to 15 minutes. Meantime, sprinkle a tea towel with fine granulated sugar. Im- mediately cake is baked, turn it out on sugared towel; peel off waxed paper and trim away crusts. Beginning at a narrow edge, roll up cake and towel foocely. Stand on cake rack to Prepare instant pudding mix according to package directions using only 1% cups milk as the liquid; mix in nutmeats. Let stand until sufficiently thickened to use as filling for cake -- about 5 minutes. Unroll cold cake, spread with the caramel-nut fill- ing; re-roll and chill until set. Bread Keeps Fresher Longer Wax-Paper Wrapped In A Tin By THE CANADIAN PRESS Don't put bread in the refriger- ator if you want it to stay fresh | for a long period. The best method to keep bread fresh is to freeze it in its original wrapper. If vou have a home freezer, and if it isn't crammed full with a dozen other food items, then by all means, freeze the bread. According to the Bakery Foods Foundation of Canada, keeping bread at the refrigerator temper- ature is the least desirable method of storing bread. The best method, next to freez- ing, is to keep bread, again in its original wrapper, in a metal box at room temperature. CLEANING HINT The breadbox should be kept clean and dry to prevent bread mould. For odorless cleaning, use baking soda instead of soap or vinegar in the rinse water. Frozen bread has many advan- tages. The bread slices easily with a sharp knife and it toasts well even without thawing. Frozen bread is ideal too for sandwiches which are carried to work or on picnics. The cool bread helps keep the sandwich filling fresh until lunch time. Bread puddings may also be made successfully with frozen bread. Cakes may be frozen success- fully too. Plain or butter-frosted cakes should be wrapped in moisture-proof paper. Cutting a large cake before freezing will cut down the thawing time comn- cream or cream filling should be stored im the refrigerator until used. Frozen cakes should be thawed at room temperature and used within a day or two. / Bread and cake should be fresh Diamond Meat Pie Made of Leftovers 1; cup thinly sliced onion 3 or 4 tbsps. shortening 1% to 2 cups diced cooked meat (beef, veal, or pork) 1 cup cooked, cubed potatoes 34 cups cooked, cubed carrots 2 cups thin white sauce or gravy : Brown onion in shortening. Combine ingredients and season with salt and pepper. Pour into baking dish (7 x 11") or cas- serole, : Prepare biscuit dough. Cut into diamond shapes and arrange on top of meat mixture. Bake in hot oven (400 deg. F.) 20 to 30 min- utes or until biscuits are brown. Four servings. | R------ A a when frozen since freezing will not freshen the food, FOOD MARKING Would Canadian housewives buy lower grades of food if brands were marked Grades A, B, C and D instead of fancy, choice, standard and sub-standard? A resolution of the Canadian Association of Consumers calls for a numerical or alphabet marking system for canned and Cranberry Sauce Relish or Dessert When you think of cranberries, | do you usually think of Thanks- giving and Christmas? Probably. But cranberries can add spice and variety to meals the year round. Here are two recipes to prove it: FROZEN CRANBERRY CREAM 1 cup jellied cranberry sauce Y4 cup sugar 1 cup heavy cream, chilled or % cup evaporated milk Set. refrigerator for fast freez- ing, crush cranberry sauce; dis- solve sugar in heavy cream or evaporated milk. (With evapor- ated milk freeze mixture in freez- ing tray to a heavy mush.) Whip cream or partially frozen evap- orated milk until it will just hold its shape; fold into cranberry sauce. Pour into freezing tray; moisten bottom of tray, place in freezing unit. Wher frozen turn control to normal until ready to serve, HAM PATTIES WITH Cranberry-Horse-Radish Sauce 1 egg 2 ths. milk GET IT IN THE NECK Do you sometimes want to try a new kind of stuffing for the Christmas dinner but hesitate for fear the family might not ap-, prove? Why not use the favorite dressing in the body cavity and try out a new dressing in the neck of the bird. Extra dressing may also be baked in a covered casserole for the last hour or so that the bird cooks, removing the cover for the final fifteen or twen- ty minutes. Add seasonings and mix well. Stir in bread crumbs. Shape into 6 large patties or 12 small patties. Beat egg with water, Crush corn flakes into fine | crumbs. Dip patties in egg mix- | ture, then in corn flakes crumbs. Place in greased shallow pan. Bake in very hot oven (450 deg. F.) about 8 miiutes or until lightly browned and thoroughly heated. Serve at once. Yield: 6 servings. milk and crumbs; stir until blend- ed. Add 'ham, onion and mustard; McCullough JEWELLERS * THE SETTING o, WORN? ° WHITBY PLAZA FAST-EFFICIENT WATCH & RING REPAIR McCullough JEWELLERS DON'T BE ONE OF THESE UNNAPPY SOULSS Timely inspection oan save costly loss! MO 8-5051 frozen fruit and vegetables. Marketing experts of the de- partment of agriculture agree with the suggested marking sys- | tem for such food items as but- | ter, since most of it is top grade. | But the officials are worried about the stigma on lower grades of other foods such as beef. They argue that all beef is good for its intend purpose but that the' alphabet system infers the lower grades are not as palatable. The experts also believe that Canadian grade names conform to trade practice on the interna- tional market. Meatless Patties Of Cottage Cheese High In Protein Serve Cottage Cheese Patties with the year's first fresh aspara- gus and carrots as an especially splendid luncheon Lenten dish. The soft, white, unripened cheese with its mildly sour flavor is an excellent meat substitute, high in nutritive value. Cottage Cheese Patties are a combination of onions, green pep- per, grated carrots, minced pars- ley, bread crumbs and the cot- gage cheese. The mixture is care- fully seasoned then dipped in egg and corn flakes. The corn flakes coating lends great appe- tite appeal to this palatable and completely enjoyable luncheon en- ' tree The patties require about 8 min- utes in a very hot oven and are then ready to serve. COTTAGE CHEESE PATTIES tbsps. minced onions tbsps. minced green pepper cup grated carrots tbsps. minced parsley cups cottage cheese, creamed teaspoon salt teaspoon pepper teaspoon paprika cups soft bread crumbs egg thbsps. water cups corn flakes Combine vegetables and cot- tage cheese, mixing thoroughly. OSHAWA SHOPPING CENTRE i 1 viwokr nworH RA 5-3519 oldieg ode pro M3 dad sd A ih Lace vw 1 3 edad BR a a