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Dear Homemakers: Here for your pleasure and further enjoyment is our 1960 Cook Book. We are quite excited about it because we feel it contains a wonderful variety of re- cipes that the average fam- ily will enjoy. This is due to the mem- bers of the clubs and groups who responded to our request for recipes and our sincere thanks and good wishes go out to them for their co-operation. It was a joy to find the re- cipes all neatly typed and in good order. rejected. None was All could not be prize-winners, however, and in the final selection first prize of $25 was awarded to Dr. Robert Thornton Home and School Association, presi- dent, Mrs. Alex Craigie; second prize of $15 to St. Paul's Ladies' Guild, president, Mrs. Richard Copi- thorne, and third prize, $10 to Vincent Massey Home and School 'Associafion, president, Mrs. C. E. Twining. Congratulations on your fine effort. We also would like to say "Thank you" for the friendly little notes that were included with some of the entries. This little bit of encouragement certainly helps to push the job along. Special thanks go to Mrs. J. C. Naylor of Columbus who sent in three verses as a "dash of spice". Hope you enjoy them as much as we did. Here they are: HOW TO PRESERVE CHILDREN Take on large, grassy field, half a dozen children, two or three small dogs, a pinch of brook and some peb- bles. Mix the childrer and the dogs put then. in the field, stirring constantly. well together and Pour the brook over the pebbles, sprinkle the field with flowers; spread over all a deep blue sky and bake in a hot sun. When brown, remove and set away to cool in a bath tub. A RECIPE OR SERVICES "Take two eyes, two ears, two hands, two feet, one large heart, one ounce of Common Sense, one good dash of Will Power. Flour with Humour and Cheerfulness, and sprinkle witha good show of Smiles. Blend all together with the Milk of Human Kindness or the Love of God in our hearts to our fellow-men. And serve with Liberality and Sacrifice. ODE TO A HOUSEWIFE To love and honor are okay And one might promise to obey; But what makes wives Turn slowly grey, Is what to cook each blessed day. Wishing you all a care-free summer, . Your editor, ft From St. David's Society Ladies' Auxiliary Come Some Traditional Welsh Dishes Recipes fro some traditional Welsh dishes sent in by Mrs. 1 Thomas Roche, president of the Ladies' Auxiliary of St. David's Society of Oshawa. FFAGOD SIR BENFRO (Faggots and Peéac) 1% Ib liver (pigs) 4 oz. breadcrumbs $ oz. suet 2 large onions 14 tsp. sage (chopped) 2 tsp. salt ¥% tsp. pepper Mince raw liver and onion into a bowl, mix with bread crumbs, suet, salt, pepper and sage, form into balls. Bake in moderate oven for about 30 minutes, pour boil- in water into pan to form gravy. Soak boxed peas overnight, boil until tender, serve with faggots. Some of the water may be u to make gravy. GROWN UP Shirley Temple, the curly- haired child star of movies in former years, now is Mrs. Charles Black, mother of three ehildren. TEISEN LAP 1b. flour tsp. baking powder pinch salt a little grated nutmeg oz. butter oz. sugar 0z. dried fruit (sultanas and currants) eggs 3% pint milk (sour milk is deli- cious) Sieve flour, baking powder, salt, nutmeg, rub in lightly but- ter, sugar and fruit, whisk the eggs and add to mixture, gradual- ly add milk, mixing all with a wooden spoon, the consistency should be soft for the batter to drop from the spoon, bake in a well greased oblong tin. (Spread mixture thinly, bake in moderate oven for 35 to 40 minutes). PICI-AR-Y-Maen (Welsh Cakes) Recipe No. 2 1 1b. plain flour 1 tsp. baking powder % lb. butter or margarine and lard mixed % lb. currants Mix as above recipe and bake on griddle (bakestone) sprinkle with sugar. PICI-AR-Y-MAEN (Welsh Cakes) Recipe No. 1 oz. flour 1% tsp. baking powder - 2 oz. margarine 2° oz. lard 3 oz. sugar 2 oz. currants Ya tsp. mixed spice pinch salt 1 egg, a little milk Rub fat into flour, add dry in- gredients, then egg and milk, mix into stiff paste, roll out, cut into rounds and bake on a griddle (or heavy frying pan). GLAMORGAN SAUSAGE egg a little very finely chopped onion pinch of mixed herbs pinch of mustard, salt, pep- per 8 oz. bread crumbs 3 oz. grated cheese Divide egg Soke from white, mix well all dry ingredients and blend with yoke of egg. Divide inot small sausages and roll in flour, dip each into white of egg then roll in bread crumbs and fry in pork fat, serve with creamed potatoes or chips. THE OSHAWA TIMES, Tuesday, June 28, 1960 3 Try These On Your Sweet Tooth COCKTAIL SQUARES 76 single graham wafers ¥ cup softened butter 1 cup sugar--mix well togeth- er and put two-thirds on bottom of pan. Reserve the rset for the top. 2 big marshmallows melted in top of double boiler with % cup milk. Let cool. Drain 20 oz. can of fruit cock- tail. 1 cup cream whipped Combine cream, fruit and marshmallows and . pour over crumbs, Put balance of crumbs on top. Let stand several hours (Usually make the day before). Makes six large servings or eight small. Mrs. Wm. Hancock, Del-Mar Group, King Street United Church 'CHOCOLATE AND MINT DESSERT 1 tbsp. gelatine 1% cups milk 1%, cup white sugar 1, tsp. salt 1, pint whipping 'cream Ys 1b. mints 1 pkg. chocolate wafers Green vegetable coloring Heat milk, sugar, and salt to boiling 'point. Soak gelatine in 2 tbsps. cold water. Add gelatine and mints to milk mixture, Cool. Fold in whipped cream and green coloring. Line bowl with chocolate wafers and put layer on layer with custard. Top with whipped cream and grated choco- late. Serves 8 to 10. Mrs. Jack Wise, St. Paul's Guild, St. Paul's Presbyterian Church CREAMY FUDGE "2-MINUTE" 2 cups white sugar 2 tsps. corn starch 1, cup milk 1, tsp. salt 2 tbsps. cocoa 2 tbsps. butter Vanilla METHOD: Stir together and let dissolve slowly. Place over high heat and boil hard for two min- utes, counting from the time it starts to boil hard all over. Re- move from heat and beat steadily until cool. Add vanilla. Place in pan to cool. Mrs. Ross Porter, ; 6th Scout Mothers' Group. Cokes ....ie0vvsse +28 Candies ........... 9-10 Cookies «......... 13-18 Desserts .......... 18-24 Jams and Jellies ...... 25 Frostings and Fillings . . 25 Pickles and Relishes 25-26 Pies, Tarts, Pastry .. 27.30 Puddings ........ 30-31 Quick Breads and Muffins ........ 31-34 Salads, Salad Dressings ...... 35-36 ves ia3543 Supper Dishes IN FULL MEASURE A cupful of liquid means all a eup will hold. Teaspoonful of liquid, all spoon will hold. Salt, flour, seasoning, spices, butter and all liquid are measured level. To measure level tsp., dip spoon into dry measure, taking up a heaping spoonful, then level it even with edge of knife or spoon. To measure part of spoonful, cut lengthwise of spoon for half and crosswise for quarter. Teaspoone ful of butter, melted, should be measured after melting. Measure a cupful of whipped cream after whipping. Always sift flour, salt and baking powder, spices, pow- dered sugar and soda before measuring, If measured in solid state before sifting, much more tan quantity called for will be used. SUBSTITUTIONS Substitutions that are safe for even the novice ccok when the called for ingredic.t is not avail. able are: 1 tbsp. cornstarch . . . 2 thsps. flour. 1c. si cake flour .. . 1 ec. minus 2 . sifted all-purpose flour. 1 ¢. all-purpose flour , . . 1 e. plus 2 tbsps. sifted cake flour. 1 square chocolate . . . 3 thsps, cocoa plus 1% tsps. shortening. 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