The following text may have been generated by Optical Character Recognition, with varying degrees of accuracy. Reader beware!

COOKBOOK M PEACH A BERRY COBBLER servings 1 tbsp cornstarch cup brown sugar cup cold water 2 cups sugared sliced peaches l cup blueberries l margarine l tbsp lemon Juice cup sifted flour cup granulated sugar tsp baking powder salt cup milk cup soft butter 2 tbsp sugar nutmeg whipping cream or icecream optional Preheat oven to degrees Mix first ingredients Add peaches and blueberries Cook and stir until mixture thickens Add margarine and lemon juice Pour mixture into ovenproof dish Sift dry ingredients Add butter and milk all at once and beat smooth Pour over fruit mix ture Sprinkle sugar and nutmeg over batter Bake for 30 Serve warm with whipped cream or ice cream If canned or frozen fruits are used drain well and substitute A cup syrup for water Carmen Stoehr Acton Ont PINEAPPLE CREAM 4 egg yolks cup granulated sugar 4 cup pineapple juice 1 unfavoured powder cup water egg whites cup granulated sugar cup whipping cream 1 cup drained crushed pineapple Beat egg yolks and pineapple juice until smooth and thickened Sprinkle over water in small saucepan Let stand minutes then heat to dissolve Beat into egg mixture Beat egg whites until soft peaks form Gradually beat in sugar un til stiff Beat cream until stiff Fold egg whites in egg yolk mixture Fold in cream Chill for hour then fold in pineapple Return to fridge Top with more pineapple and more whipped cream or chocolate curls and cherries This dessert is best made the day before serving This allows pineapple flavour to come through Doreen Long Georgetown 1 cup brown sugar cup shortening egg 1 cup sour milk cups flour I tbsp baking sodi tsp sal 1 cup rhubarb chopped fresh In large bowl cream shortening and sugar Add egg to creamed mixture Add dry ingredients alternately with sour milk Turn into greased x 13 pan Cover with a mixture of cup sugar and cinnamon Bake at degrees for 30 to minutes or cool for desiert Apples can be used in place of rhubarb Marty Stark FUDGE PUDDING cup sifted flour tsp baking powder tsp salt 1 vanilla melted shortening cups hot water V cups white sugar 6 cocoa cup milk Vt cup brown sugar Sift flour baking powder salt white sugar granulated and 2 tbsp cocoa In separate bowl stir together milk vanilla and shortening Add to dry ingre dients Pour into greased pan Batter will be thick Mix brown sugar and remain cocoa Sprinkle over batter Four hot water over face of uncooked batter Bake at 350 degrees for mins Serves Wendy McLaughlin Georgetown UPSIDE DOWN PUDDING 1 cup sifted flour tsp baking powder salt cup white sugar 2 shortening 1 cup raisins cup milk Sift flour baking powder and salt Add sugar Cut in shorten blend until mealy Add raisins and milk Mix turn into baking dish Mix 1 cup brown sugar 1 cup boiling water and 1 butter Pour over batter Bake in 375 degree oven for 30 minutes or until batter rises to top Darlene Georgetown OnL BUTTER TART SQUARES 1 cup all purpose flour cup sugar cup butter 2 eggs lightly beaten 1 cup packed brown sugar 2 all purpose flour tsp baking powder tsp vanilla pinch of salt cup of raisins optional 2 cup chopped pecans or walnuts Combine cup flour and sugar Cut in butter until mixture resembles course meal Press in to square pan Bake 350 degrees F for minutes Beat together eggs brown sugar flour baking powder vanilla and salt Stir in raisins and nuts Bake at degrees for 25 minutes or until filling is almost firm Cool cut in squares Cane Georgetown Ont 1 cup pitted dates 23 cups water 2 brown sugar Put into saucepan and bring to a boil until it becomes soft Mix 2 cups rolled oats 13 cup flour tsp baking soda 1 salt cup brown sugar cup melted butter Put half of this into a pan about spread across the bottom then put your date mixture across the top then put the rest of the dry ingredients on top Put in to over at degrees for minute S Sutton KIFLE Dough 5 cups flour egg yolks fresh yeast Vi pint sour cream lb butter Put Vt cup flour in small bowl break up yeast and get it as smooth as possible then add but ter and mix well again Beat egg yolks and add sour cream in large mixing bowl add flour and flour mixture mix together Knead a bit and cover bowl with wax paper and over night Grate cups of walnuts very fine Beat egg whites until frothy not stiff add 2 teaspoons vanilla and l cups sugar more sugar if you want it sweeter It is best to cut this part in half because egg whites sometimes get watery Take about 2 tables or dessertspoons of batter flatten first and roll out on fine sugar Cut into wedges Add a little filling to each wedge Start at the wide part and roll to point Put them on an ungreased cookie sheet with the point at the torn Bake at 375 degrees F to degrees for to minutes Makes about dozen delicious crescent cookies Cane Gemmel Georgetown Ont RUSSIAN COOKIES 2 eggs yolks beaten 4 cup butter or marg 1 cup sugar cup oil cup sour cream 1 teaspoon vanilla cups flour A little salt 1 cup chopped nuts walnuts or pecans cup golden raisins powdered sugar Blend egg yolks with butter and sugar Add oil sour cream and vanilla Add flour dash of salt nuts and raisins Blend well with hands Divide dough into 3 parts 1 cup each Shape into logs inches in diameter Place each strip in greased cookie sheet bake it F 35 to 40 minutes Sprinkle with powdered sugar while warm Let cool and cut into 1 slices Makes about 2 dozen cookies Mrs Sylvia Fisher Georgetown 2 cupsflour salt tsp vanilla l cup butter cup brown sugar egg In large bowl have butter soft but not melted Cream butter sugar and vanilla Add unbeaten egg and stir Add flour and mix thorough v On cookie sheet make balls the sue of walnuts from the dough Flatten the balls with fork dipped in flour Bake 10 minutes at degrees or till golden brown Icing for cookies Mix l tbsp butter tsp vanilla and cold coffee I tbsp coffee and boiling water to make it and icing sugar to make a medium glaze Spread ic ing over each cookie Makes dozen Marty Stark Ont 3i cupsflour tsp salt cup brown sugar cup white sugar tbsp milk cup oil cup crushed cornflakes crush in hand and should be Kellogg cups red and green M and M candies 3 baking soda cup butter cup margarine 1 egg vanilla 1 cup oatmeal Mix dry ingredients Beat but and margarine sugars egg milk and vanilla Stir in flour mixture alternately with oil Stir in cornflakes oatmeal and M and candy Drop by heaping teas poons on greased baking sheet apart and flatten Bake at 350 degrees for minutes Makes cookies Sheila Willis Georgetown Ont STREET