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THE OSHAWA TIMES, on = "Tuesday, June 20, 1960 27 PIES, TARTS, PASTRY LEMON CHIFFON PIE Yolks of 2 eggs Juice and grated 1 lemon cup white sugar tbsps. flour tbsp. butter s tsp. salt | cup (large) sweet milk Whites of 2 eggs stiffly beaten | Mix together and pour into an uncooked pie shell and bake at | 425 degrees for 10 minutes then at '250 degrees for 35 minutes. Mrs. A. Rednap, Newcastle United Church Woman's Association rind of | RUM NESSELRODE PIE J eggs separated 1% cups milk Ys tsp. salt 2-3 cup white sugar 3 tsps. gelatin in 1 tbsp. cold water 2 tbsps. rum flavoring Ys cup maraschino cherries 3 tbsps. sweet chocolate (shaved) Baked pastry shell | Combine slightly beaten egg| yolks, milk, salt and 1-3 cup sugar in top of Cook over hot not boiling water until mixture thickens, stirring eonstantly. Remove from hot water, soften gelatin in cold | water, add to hot mixture. Chill | until mixture begins to thicken. | Beat egg whites stiff but not dry, | gradually beat in remaining | sugar. Fold into gelatin mixture with rum flavoring and cherries. Pile into baked pie shell. Sprinkle | chocolate on top and chill until firm. Mrs. H. A. Pretty, St. Paul's Guild, St. Paul's Presbyterian Church BUTTER TARTS 1 egg, beaten well 1 cup brown sugar 35 cup raisins (Pour hot water over raisins and bring to the boiling point. Pour into other ingredients while hot.) Add butter, size of a wal- nat (melted). Stir well. Add chopped nuts, a few chopped dates, pinch of salt and vanilla. One teaspoon corn Syrup may be put in the bottom of each unbaked tart shell, if desired. Place filling in shells and bake in moderate oven about 20 minutes. One dozen. Mrs. S. E. Webber, Woman's Association, Columbus, Ontario TAFFY TARTS 1 eup corn syrup 3% cup brown sugar 2 beaten eggs 1 tsp. vanilla 1 tbsp. butter dash salt Method: Cook syrup and sugar for three minutes. Put in a cool place. Stirring once in a while. Blend in rest. Put in tart shells. Bake in 350 oven for 15 minutes. Mrs, Shirley Reynolds, Hampton Home and School LEMON CAKE PIE cup sugar thsps. melted butter Dash of salt thsp. flour egg yolks Juice and grated rind of one lemon 1 cup milk Beat whites of eggs and add to the rest of the ingredients which have been thoroughly mixed. Pour in unbaked pie crust and bake in 350 degree oven for % hour, Cut in six servings, Mrs. S. R. King, | 1% cups hot water | {1 small can evaporated milk 12 tbsps. | 9-inch double boiler. | 5 | with 2 or 3 layers of brown paper. BLACK RASPBERRY PIE 1 pkg. black raspberry Jello 14 cup sugar lemon juice graham wafer pie shell Dissolve Jello in hot water, and add sugar. Cool until syrupy. 'Chill milk in refrigerator tray until | soft crystals form through milk, Whip until stiff; add lemon juice. Continue whipping until very stiff. Fold into Jello which has been slightly beaten. Spoon into shell and chill until firm. Grahm wafer shell: Mix 132 cups crushed Graham wafers with 2 tbsps. sugar and % cup melted butter. Press firmly around sides and bottom of pie plate and chill. Mrs. E. Drapak, Calvary BW Felowship, Calvary Baptist Church. FILLED PASTRIES Dainty Pyrizhky cup butter egg yolks thsps. sour cream 1 tsp. vanilla Ya tsp. salt cups sifted flour Two-thirds cup thick straw- berry jam 12 cup crushed walnuts 1% cup blanched almonds 1%. cup coconut egg whites Cream the butter with the egg { yolks, cream, vanilla, and' salt. Stir in the flour. mix thoroughly, and chill. Combine the jam with the crushed walnuts. Put the al- monds and coconut through a! food chopper. Beat the egg whites until frothy. Break off small pieces of the chilled dough, about the size of a walnut, and roll flat. | Fill with the jam-walnut filling, | seal, and shape each into an ob- | long with tapering ends. That is | the traditional shape for pyrizhky. Dip in the egg white and roll in the almond - coconut mixture. Place on a baking sheet lined Bake in a moderate oven (375 F.) for 15 to 20 minutes, or until delicately browned, Yield: 72 pyr- izhbky Mrs. Michael Sworik, Ukrainian P and B Women's Aux. MERINGUE TART Sif two-thirds cup of white sugar 3 egg whites 1. tsp. baking powder Ys tsp. salt Combine in small eup: 1 tsp. vanilla 1 tsp. vinegar 1 tsp. water METHOD: Pui egg whites, baking powder, salt and mixture of vanilla, vinegar and water in a bowl and beat at high speed until egg whites are stiff, add sugar (1 tbsp. at a time). Put mount of mixture on cookie sheet and shape into am 'S' with spoon. Bake at 275 deg. for 1 hour. Fill centres with ice cream and pour strawberries or any other fruit over top. Makes about 12. Mrs. Arthur Joynt, Dr. Robert Thornton H-S Assoe. ) Terrific TV DINNER CHICKEN mms ROUGH ine. wien? war 67 SIVEELT @1000NE FOR HOME DELIVERY Vincent Massey H-S Assoc. PHONE RA 5-8978 Jersey Milk Regular Milk Homogenized Milk Skim'med Milk Whipping Our List of Dairy Products Is Complete Chocolate Milk Table Cream Sour Cream Buttermilk OSHAWA DAIRY LID. "The Dairy That Satisties" ED ------------__-- Egge Creamery Butter Sweet Butter Cottage Cheese Cream Are You Dreaming Of A Modern Ritch en? IY §* i OSHAWA WOOD PRODUCTS Have The Answer To Make Every Recipe Come Out Perfect PRE-FINISHED LINK CABINETS to fit any shape kitchen "PRE-WAY" BUILT-IN OVEN AND SURFACE UNITS Our Home Improvement Division will remodel your old kitchen or install your new kitchen in practically no time at all BOWMANYVILLE--MA 3-2130 BUDGET TERMS 'ARRANGED Phone today for full information or drop out and see the model kitchen in our Courtice showroom. OSHAWA WOOD PRODUCTS LIMITED gaat Downtown Showroom Main Office and Showroom 84 SIMCOE ST. S.--RA 8-1617 COURTICE--RA 8-1611 9 OSHAWA TELEPHONES TO SERVE YOU . AJAX--ZEnith 2-9600 Downtown Showroom Open Friday Until 9 p.m.