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40 THE OSHAWA TIMES, Saturday, June 6, 1959 Cheese-Burgers for the Hi-Crowd To Serve on Hallowe'en As Hallowe'en approaches, there'll be lots of pumpkin shells around to ward off spooky spirits and there'll be lots of pumpkin- eaters too, especially when the "pumpkins" are created by the hostess from hamburger buns, slices of processed cheese and tempting seasoning. These Hal- lowe'en 'pumpkins' are so easv to make they could even be as- sembled by the young hostess; and they're just as delightful to look at as they are to eat. Hallowe'en "Pumpkins" Yield -- 3 to 6 servings hamburger buns Soft butter or margarine Well-drained pickle relish 3%-inch rounds sliced process slices stuffed olives Pimiento or green pepper Fresh parsley Preheat oven to 375 Deg. F. 6 12 (moderately hot). Cut hamburger buns in half crosswise and ar- range on an ungreased cookie sheet -- cut away a little crust from buns, if necessary, to make them stand well. Spread each bun half with soft butter or margar- ine and then with pickle relish. Prepare rounds of cheese and place one slice on each bun half. | Cut olives and place 2 slices on each round of cheese to represent eyes. Cut 6 triangles of the pim- iento or green pepper and place one on each bun for a nose; cut 6 crescents of the pimiento or green pepper and set one on each bun for a mouth. Bake the "'pumpkins" in preheated oven until heated through and cheese is bubbly -- about 15 minutes. To finish these little specialties, tuck tiny twigs of fresh parsley into the filling above the eyes to represent hair. Serve hot. Hallowe'en Funny-Face Grins From Chiffon Pumpkin Pie For the Hallowe'en party serve pumpkin pie or pudding with an amusing nut raisin face. Children and adults alike will get a smile out of the "artistic efforts'. Make the pumpkin filling according to the following recipe which is one of the best in the files. When filling is spooned into pie shell or serving dishes; arrange raisins as eyes, more raisins or a whole date as a nose and nuts in the pattern of a mouth. Make a scallop of curls across the top and down the sides of the pie with whipped cream sprinkled with a bit of cinnamon. . Amusing but still good eating. CHIFFON PUMPKIN PIE tbsp. unflavored gelatine Y% cup cold water 34 cup light brown sugar 1% tsp. salt 2 tsps. cinnamon 12 to % tsp. ginger 1% tsp. alispice 1 1-3 cups cooked or canned pumpkin 8 egg yolks 1% cup milk 3 egg whites ¥ tsp. cream of tartar 6 tbsps. fine granulated sugar 1 baked 9-inch pie shell Soak gelatine in water. Mix to- gether in a saucepan the brown sugar, salt, cinnamon, ginger,. allspice, pumpkin, egg yolks and milk. Bring to boil over low heat, stirring constantly and boil one minute. Add the soaked gelatine and stir until blended. Cool until partially set. Beat until smooth. Whip egg whites and cream of tartar until they begin to stiffen, then gradually beat in sugar, a small amount at a time. Beat until sugar is dissolved. Carefully fold pumpkin mixture into this 1 Heavenly Nut Torte Not For Reducers When a famous cook and au- thor of several cook books se- lects one of her cake recipes, you can be sure it's something very special. Helen Evans Brown, cooking editor of a na- tional magazine, gives you her own recipe for a nut torte with fabulous frosting which she says is very simple to make from these directions: Grate pecans until you have 2 cupfuls, using a rotary grater or electric blender. Beat 4 egg yolks until thick and light, then beat in 1 cup of sugar. Stir in 2 table spoons flour, % teaspoon salt, % teaspoon baking powder, 1 table- spoon orange juice or Jamaica rum and grated pecans. Beat the 4 egg whites until stiff and fold in. Pour into 2 8-inch layer cake pans, well greased and lined with waxed paper. Bake in moderate oven (350 degrees) for 25 min- utes or till a gentle finger leaves a dent. Cool; remove from pans and 1 to 3 hours before serving put layers together with % cup cream whipped and flavored with 1% teaspoons grated orange rind. Top with Fabulous Frosting: Melt a 6-ounce package of semi-sweet chocolate pieces over hot, not boiling, water. Stir in % cup of commercially soured cream and a speck of salt. Just mix, spread and garnish with nuts. a TE RS A EE a a TER a TEE and bangs | meringue. Pile filling in baked pie shell. Chill about 2 hours or until set. Serve garnished with whipped cream sprinkled with cinnamon, or bits of preserved ginger. If preferred this filling may be served without the pastry as a pudding. Cheese Pyramids Hearty Eating For Patio Supper A simple, yet savory and sub- stantial sandwich, what could be easier on a June evening when you've asked friends "back to the house" for refreshments. Most of the preparation can be done or bread rounds ready for toast- ing and buttering, tomatoes and onions sliced, sweet pickle relish and evaporated milk handy, smoked meat or fish, and two cups of Canadian processed cheese, all diced up, and stowed in the refrigerator. When you get home, combine the "evap", diced cheese and salt in a saucepan and start the cheese sauce on its way. Meanwhile, assemble the emaining ingredients of the sandwiches, pour hot cheese sauce over the pyramid . . . and there you have it! PYRAMIDS WITH CHEESE SAUCE English muffins or bread rounds, toasted and buttered thick tomato slices Spanish onion slices Sweet pickle relish (optional) slices smoked meat or fish cups evaporated milk cups diced Canadian process- ed cheese (%2 pound) tsp. salt Arrange muffins on serving plates and top each with slice of tomato and onion. Spread with relish and arrange smoked meat or fish on top. Combine evapor- ated milk, processed cheese and salt im saucepan; cook over ahead of time. English muffins |1 medium heat until cheese melts and mixture is bubbly. Pour over sandwich pyramids and serve immediately. CURRIED LAMB 1bs. boneless stewing lamb cup finely chopped onion tbsps. rendered fat Cook 15 minutes longer. Six serv- ings. cup hot water tbsp. chopped parsley tsp. thyme clove garlic, crushed (optional) tbsp. salt tbsps. cornstarch tsp. pepper tbsp. curry powder cup cold water 2 cup raisins -- OR 3 tbsps. chutney 1%. cups chopped tart apple Cut lamb in l-inch cubes, trim fat and render. Brown onions in the fat in a frying pan. Add lamb and brown thoroughly. Drain off excess fat. Add water, parsley, thyme, garlic (if desired) and salt, Cover and simmer until ten- Ya TO COOK GIBLETS Do not forget the giblets, an important part of the turkey. In preparing them, one point to re- member is that the gizzard and heart need long slow cooking to make them tender, but since the liver is tender to begin with, i should be added just a few mine utes before the gizzard is done. TIP TO CARVERS If father has trouble carving the Christmas turkey tell him to try leaving the carving fork aside. Use the sharp carving knife and a clean napkin. This gives a better grip on the leg when he begins to cut through the first joint. Our List of Dairy Pro Jersey Milk Chocolate Regular Milk Homogenized Milk Skimmed Milk Whipping Cream Table Cream Sour Cream Buttermilk OSHAWA DAIRY LID. "The Dairy That Satisfies" ducts Is Complete Milk Eggs Creamery Butter Sweet Butter Cottage Cheese (Sour and Sunk So Paint Looks Punk) Dodd & Souter Say- - "GRANT DODD FOR THE KITCHEN and EVERY ROOM VISIT US SOON AT OUR NEW MODERN STORE Dodd & Souter 107 BYRON ST. 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