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TT --r a er Frostings and Fillings COCONUT CREAM PIE FILLING 2 cups of milk 1 tsp. of salt 3; white sugar 15 cup coconut 1 tsp. vanilla METHOD: Mix cornstarch and sugar with half cup milk. Re- maining amount of milk 1%, put into double boiler. When milk is hot add cornstarch mixture. Cook until no taste of raw cornstarch 1s remaining. Add two egg yolks and cook for three minutes. Then remove from heat, add tsp. but- ter, coconut and vanilla. Pour in cooked shell. Beat egg whites. Put on top of pie and bake until brown. Mrs. G. Morgan, Mary St. H-S Assoc. CARAMEL ICING Bring to boil % lb. butter; 1 cup dark brown sugar. Add 4 thsps. boiling water. Bring to boil again and let boil for one minute, stirring con- stantly, (Add little more water if too thick). Put in bowl 1 1b. confectioners sugar and *% tsp. vanilla. Pour in brown sugar mixture and stir until' well mixed. Mrs. Robert Walker, Queen Mary Lodge, FLUFFY PEPPERMINT FROSTING 2 egg whites (unbeaten) . 1% cups white sugar Dash of salt 1/3 cup of water 2 tsps. light corn syrup 1, tsp. peppermint extract METHOD: Combine first five ingredients in double boiler. Beat one minute, then put over boiling water and beat constantly for seven minutes. Pour into a large bowl at once and add peppermint. Beat until thick enough to spread, Mrs. Fred Roberts, Lyceum Club and Women's Art Assoc. I 4 BETTY'S BUTTER TART FILLING 2 cups brown sugar 2 tbsps. butter 2 eggs 1% cup currants 12 cup walnuts finely chopped 1% tsp. vanilla Beat sugar-butter-eggs till fluf- fy, and add currants, nuts and vanilla. Fill tart shells two-thirds full, Bake at 450 deg. till set. Approx. 8-10 min. Fills 12-18 tarts. rs. Alex. Craigie, Dr. Robt. Thornton H-S Assoc, DUTCH PIE FILLING cup white sugar egg yolks (save whites for top) cups sour cream tsp. allspice tsp. soda tsp. salt cup raisins : Boil until thick and use in cooked pie shell. Mrs. F. J. Fleury, Vincent Massey H-S Assoc. LEMON CHEESE FILLING FOR TARTS 3% cup butter 3% cup sugar Juice and rind grated of 3 lemons 3 egg yolks Place butter, sugar and lemon rind in upper part of double boiler. Cook until butter is melted and sugar dissolved. Combine egg yolks and lemon juice. Add quick- Jy to hot mixture stirring in con- stantly. Cook until thickened slightly. Chill well before using. This recipe may seem toe thin when taken from the stove but on chilling the butter firms up and it thickens. It may be stored in trig and used as needed. Mrs. A. Roe, Vincent Massey H-S Assoc. LEMON SAUCE tbsp. corn starch cup water tbsps. butter tsp. grated lemon rind thsps. lemon juice 1% cup sugar Combine sugar and starch in saucepan. Stir in water, cook over moderate heat stirring con- stantly until mixture thickens. Remove from heat and add but- | ter, rind, juice and pinch of salt. | Mrs. L. N. Daniel, St. Paul's Guild, St. Paul's Presbyterian Church. | UNCOOKED EGG WHITE FROSTING 1 egg white 1 . cup white sugar Y; tsp. (scant) cream of tartar 1% cup boiling water Dash salt Vanilla Add ingredients in order given. | Beat at high speed for 10 min- utes until light and fluffy. Frost one cake 8 x 12 or layer cake. Mrs. Jack Pierson, Del-Mar Group, King St. United Church. ORANGE SPREAD FOR RAISIN BREAD 1, orange rind and juice 1 lemon rind and juice ¥. 1 se White sugar ¥ 1b. butter at room temp. Blend all ingredients at high speed, folding the rind in last. Delicious on toasted buns, raisin bread, or plain cake. Mrs. Jack Pierson, Del-Mar Group, King St. United Church. PUMPKIN PIE FILLING 1 tin pumpkin 1% cup brown sugar 1% tsp. salt eggs 15 tsp. cinnamon 1 tsp. ginger 1 pumpkin tin of milk (makes 3-9" pies) Beat eggs: and sugar, add pumpkin, salt. cinnamon and gin- ger." Add milk and bake in mod- erate oven. Mrs. J. Dewell, Vincent Massey H-S Assoc. COLOR TV Color programming on the NBC network will total 920 hours in 1960, an increase of 27 per cent over 1959. » JAMS and JELLIES RHUBARB JAM 5 cups rhubarb cut fine 1 cup sugar Let stand overnight. Add 2 cups more of sugar, cook gently a short time, add 1 pkg. of straw- berry jello powder, stir until dis- solved. Bottle while still warm. Mrs. William Reed, Queen Mary Lodge. RHUBARB CONSERVE 12 cups rhubarb (chopped in 12-inch pieces) 34 1b. walnuts (chopped coarse) 6 pounds sugar 3 lemons 3 oranges Put lemons and oranges through food chopper. Let stand overnight. Cook slowly over low heat until thick. Mrs. N. Hoagland, Calvary BW Fellowship, r Calvary Baptist Church, RHUBARB JAM 5 cups rhubarb 3 cups white sugar Cut rhubarb and put sugar on it, Leave overnight. Boil for 2 minutes the following morning. Add 1 strawberry jelly powder. Makes 40 ounces of jam, Mrs. Garnet Rickard, Newcastle United Church WA. WINE JELLY 3 cups of white wine 1 pkg. of Certo crystals 3% cups of white sugar METHOD: Bring wine and Certo to a boil, add sugar and bring to a full rolling boil and boil hard for one minute. Add few drops of food coloring to match your decorations. Store in sterilized jelly jars. (Serve 6). Mrs. Ralph Wallace, CARAMEL CHEESE FROSTING Melt % cup sugar in small fry- ing pan on low heat until a rich golden brown color, Add % cup hot water and heat until smooth. Cool. Blend % lb. cream cheese with 2 tbsps. of the syrup. Add 3% tsp. grated orange rind and 4 to 4% cups sifted icing sugar. FLUFFY WHITE FROSTING 2 egg whites 1/3 cup light corn syrup 3 cup white sugar 2 thsps. water 14 tsp. cream of tartar Y; tsp. salt 1 tsp. vanilla Combine egg whites, sugar, corn syrup, water, cream of tar- tar and salt in top of double boiler. Cook over rapidly boiling water, beating with a rotary beater until mixture stands in peaks. Remove from heat, add 1 teaspoon vanilla, continue beat- ing until thick enough to spread. Mrs. W. T. Dempsey, St. Paul's Guild, St. Paul's Presbyterian Church. THE OSHAWA TIMES, Tuesday, Jun, 28, 1960 25 PICKLES and RELISHES CHOPFED MUSTARD PICKLE 6 qt, basket green cucumbers 12 large onions Peel both and grind. If cucum- bers large, remove seeds. Put % cup salt over pickles and let stand overnight. In morning drain juice. 5 cups vinegar 6% cups white sugar (heated) Mix in another dish: 1% cup mustard 1%. cup flour 1 tbsp. tumeric 1 tbsp. celery seed 1 tbsp. mustard seed Mix to a paste with cold vine- gar and sugar. Add to hot mix- ture. /idd cucumber and onions, plus 1 ir red pepper and 1 sweet red pepper ground. Cook approx. 10-20 mins, Mrs, B. Bright, Vincent Massey H-S Assoe.. SPICY RAISIN SAUCE FOR HAM 1 cup seedless raising 1% cups water One-third cup brown sugar ' 1% tbsps. corrstarch *% tsp. cinnamon 1 tsp. cloves % tsp. dry mustard Ys tsp. salt 1 tbsp. butter or margarine 1 tbsp. vinegar Add the water to the seedless raisins, and boil 5 minutes. Blend the brown sugar, cornstarch, cin- namon, cloves, dry mustard and salt. Add to raisins, and cook and stir until clear and thickened. Blend in butter or margarine and vinegar. Serve hot with broiled or baked ham. Makes about 1%4 cups of sauce, Mrs. John Chmara, "Ukrainian P and B Ladies Aux. Make Your Outdoor. Jdwing (Complete WITH A COLORED PATIO Bro° PATIO SLABS ARE SMOOTHLY FINISHED AND THE RICH COLORS ARE SOLID RIGHT THROUGH. THEY COME IN UNIFORM SIZES OF 12" x 12", 12" x 24", AND 24" x 24" WITH STOCK COLORS IN ALL SIZES OF RED, GREEN, CHARCOAL AND TAN. PHONE TODAY FOR YOUR FREE BROCHURE ON PATIO DESIGNS AND INSTALLATION INSTRUCTIONS OLiver 5-3311 CONCRETE PRODUCTS LIMITED "AT HOME WITH THE LADIES" Every Thursday Morning at 10:30 a.m. over CKLB un Listen D7 PP OOo ovIrVvYoYYY) NAAN NNN NNN Lyceum Club and ' DOWNTOWN SHOWROOM 84 SIMCOE ST. SOUTH--RA 8-1617 9 Oshawa Telephones to Serve You BOWMANYVILLE--MA 3-2130 ® DOWNTOWN SHOWROOM OPEN FRIDAY TILL 9:00 PM. @ OSHAWA WOOD PRODUCTS fo Barbara Pollock Improvement Topics OSHAWA W00D PRODUCTS LIMITED MAIN OFFICE and SHOWROOM COURTICE--RA 8-1611 AJAX--ZEnith 2-9600