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Page I HERALD COOK BOOK December 1WS preparing Christmas baking for haul turkey and rich desserts Campbell centre won WINNER OF HERALDS COOKEVG CONTEST tor hungry and To celebrate the beginning of Manager Steve Foreman Is seen here her prize Tina Ann Varley Tfce Herald has sponsored a cooking winner Gloria for her Sausage and Cheese Pie recipe ITS M Third place and went to Leah for her recipe Ynlelog Her recipe picked by Karea Dolron of Acton for her Steamed Podding recipe Herald photo 1st PRIZE YULE LOG separated cup sugar Si cup cocoa Vt cream of tartar CHOCOLATE BUTTERCREAM FILLING egg yolk ox squares melted semisweet chocolate cooled cup unsalted butter It vanilla Cognac or rum COFFEE FROSTING cup unsalted butter IT vanilla Instant coffee combined with I boiling water Icing sugar If needed linen Inch Jelly roll plan with greased waxed paper Beat egg lightly Add I sugar cocoa ana vanilla Beat until well 5 Pour chocolate mixture back Into egg whites Mix gently but thoroughly Spread In prepared pan springs back when touched lightly In centre Turn cake out onto a teatowel sprinkled with Idng sugar Peel off waxed paper Roll cake up in towel starting at narrow end To assemble Place all lngredien- for chocolate butter filling in food adding butter 1 at a lHc sugar Beat eggs until stiff but moist Add sugar In small amounts while con tinuing to beat Pipe small rosettes onto greased cookie sheet Bake at moderate oven 3S0 TINA ANN VARLEY Place Acton TO ASSEMBLE Make an Indent In rosette button and fit stick in Put icing on bottom 3rd PRIZE STEAMED Baa egg whites with cream of tar Add tt egg to chocolate mixture mix Repeat with coffee frosting Add icing sugar if frosting is enough 12 Unroll cooked cake Spread with chocolate filling Roll cake again wrap in waxed paper and chill until ready to use 13 Frost with coffee buttercream frosting Trim ends of slant Use trimmed pieces placed on an angle for branches of the tree Place meringue mushrooms dusted with cocoa along side of kg Run fork along top flog to make It look like a log MERINGUE MUSHROOMS 3 egg whites 2nd PRIZE SAUSAGE CHEESE PIES lib pork sausage cups sliced green onion cup sliced mushroom individual pastry shells cups shredded eggs well beaten cups cream In large skillet brown meat onions mushrooms on low heat In bowl beat eggs till light add cream and blend Spoon meat mixture into shells Hi full Top with shredded Level shells with egg and cream mixture reheated by steaming about sugar cup currants cup chopped seeded raisins cup chopped dates Vi cup finely chopped candled pineapple cup chopped peel 1 cup chopped pecans l cup sifted allpurpose flour baking salt top eachground cinnamon nut meg allspice ft ginger cup soft butter cup packed brown sugar J egg Grease a s cup tube mold and sprinkle it with sugar shaking It to coataldes Combine fruit and nuts in a bowl Sift in flour soda salt and spices and toss with bands to coat fruitnut mixture Beat butter with brown sugar la a large bowl until fluffy Add egg and brandy and beat well Stir in fruit mixture blending well Spoon into mold and cover tightly with foil Set pudding on a rack In a large kettle Add boiling water to half way up sides of mold and bring back to boll over high beat Cover kettle tightly reduce heat and steam hours Cut in wedgea to serve with lemon hard sauce LEMON HARD SAUCE I cups sifted Idng sugar K cup soft buttrt lemon Juice grated lemon rind Gradually beat sugar into but ter until fluffy Beat in Juice then shortly before serving Storey Dr Acton