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~'utry Kitchen Supplement to The Canadian-3(alesman, Bo anil CREAM CHEESE CAKE COFFEE FRUIT CAKE COOKED SALAD DRESSING 2 c. sugar 1 c. crisco 1 teaspoon dry mus tard /2 c. margarine 2 c. br'own sugar 1 teaspoon sai 1/ c. Crisco 4 c. flour 2 tablespoons sugar 5 egg whites 1 tsp. Sait 2 tablespoons flour 5 egg yoks 4 eggs 1 egg or 2 egg yoiks, beaten 1 tsp. baking soda 1 c. strong coffee 1Cu miik 1 c. buttermilk 1 tsp. ciove 1 tallespoon butter 2 c. flour 1 tsp. nutmeg 1 / cup vinegoar 1 c. chopped pecans 1 tsp. baking soda Mix first for ingredients in 2 c. coconut 1 c. molasses top of double boiler. SlowIy 2 tsp. vanilla 2 tsp. cinnamon stir in beaten ege and miilk. Creamn sugar, margarine 1 pound currants Cook over boiling water, and Crisco until light and 1 pound raisins stirrîng until thickened and fluffy. Add egg yoiks one at a Cream crisco and sugar smooth. Add butter; cool time, beating after each one. together. Add eggs one at a slightly, stir in vinegar. Cool. Mix the soda and buttermilk time blending in thoroughly. Store in coverecd jar in together alternating with the Stir in coffee, add soda mixed refrgeato. akes about 2 flour, add to the creamed with the molasses. Mix andcpsFofri salads, whip- mixture. Add the pecans, sitfor atad pcs d e ream may be folded into coconut and vanilla. Beat the enough of the flour mixture to cooked salad dressing or egg whites until stiff and then the fruit to keep it from mayonnaise. fold into the mixture. Pour sticking together. Add the _____ into a bundt pan and bake at remainder to the first mix- 350 degrees for approximately ture. Add fruit and mix 1 hour. When the cake is baked thoroughly. Line bottom of a COOKED MAYONNAISE turn upside down for 1 hour. large pan with several layers l1½ teaspoons dry'mustard FROSTING: of greased brown paper and 1 teaspoon sait Cream 8 ounces Cream grease sides of pan. Pour in 2 tabiespoons sugar Cheese with ½/ c. margarine. the cake batter and bake in a ,, cul) vinezar Add '2 tsp. vanilla. Beat in very slow oven, 250 degrees 1/ cup salad oil enough confectioner's sugar to for 2 to 3 hours. A small pan of 1 'egg, unbeaten reach spreading consistency. water in the oven helps to keep 1/4 cup flour SOLD FASHIONED BANANA MALLOW 20 large marshmaliows 1 tbsp. lemon juice two thirds cup boiling water 1 c. crushed banana's 1 c. whipping cream, whipped- Meit marshmailows in boil- ing.water. Mash bananas and a dd (or put through food ,press). Add lemon juice and chili. When slightly thickened, add the whipped cream. Place in refrigerator tray and freeze witbout stirring. PICKLED EGGS & BEETS 6 bard cooked eggs, peeled 1 No. 2 can beets, drained 1 c. vinegar 1 c. beet juice 1 tbsp. pickling spice Put the eggs and beets in a 2-quart jar. Combine the vinegar, beet juice and spice and bring to a boil. Pour over eggs and beets in the jar. Let stand in the refrigerator for * several days or untii the eegs take on the red beet color. Eggs may be added to replace those used. the long cooking. TOMATO SANDWICH SPREAD 12 large ripe tomatoes 2 red hot peppers, 2 red sweet peppers 2 green sweet peppers Cook tomatoes and put through press (10 c. juice approx.). Put pepper and 3 large onions through a chop per. Mix ail together and add: 1 c. white sugar 1 tbsp. sait 6 tsp. dry mustard i c. flour Cook until thick. Bottle wbiie bot. Recently while shopping, 1 wished to change two large bis and during iny exite! ment to pay for my order, 1 asked the, cashier if it Was p ossible to give me two tens for a five. He retorted "Most certainiy not, they're not on sale!" one iniraIIUup coin water two third cup hot water Mix mustard, sait and sugar in bowl. Add vinegar, oil and egg and stir sI ightiy. In saucepan, combine flour and coid water to make a smooth paste. Siowly stir in bot water an ook, tirin until thick- ened and smooth. Pour bot mixture over ingredients in the bowl and beat with rotary, beater until mayonnaise be- gins to thicken. Store in covered jar in refrigerator. Makes about 2 cups. YOGURT DRESSING 1 cup plain yogurt 1 tab]iespoon finely chopped green onion 1 tablespoon finely chopped green pepper 1 tabiespoon chili sauce 1 tablespoon vinegar sait to taste dasb bot pepper sauce (option- ai) Combine ahl ingredients thoroughly. Refrigerate for several hours before using. Store in refrigerator. Makesi cup. MIRACLE CAKE 2 c. flour 1 c. sugar 112 tsp. baking soda 1½,- tsp. baking powder 4 tbsp. cocoa Sift these and mnix: 1 c. coid water 1 c. Miracle Whip saiad dress- ing or 1 smaii jar of it Mix water and dressing together, add 2 tsp. vanilla. Mix liquid and dry ingred- ients until smôoth. Bake in 350 degree oven for 20 minutes: Yield 2-8" layer cakes or i sheet cake. Myrtie Snudden Oshawa GREEN TOMATO PIE Slice tomatoes rather thin and set them on the stove where they will get warm as they ý 'l lay in the crust better if thy are a littie warm. 11/2 c. sugar 1 tbsp. minute tapioca mix- ed with sugar and a littie sait % c. raisins 1ý2 tsp. nutmeg Put on top of crust and bake until done. Myrtle Snudden Oshawa FIRE AND ICE TOMATOES 6 large tomatoes, peeied and quartered, or sliced 1 large green pepper, seed- ed, and cut in rings 1 large miid onion, peeied, sliced, and separated into rings ¾/ cup vinegar 11/2 teaspoons celery sait 112 teaspoons mustard seed 12 teaspooný sait 4 teaspoons sugar 18 teaspoon cayenne pepper '/à teaspoon pe pper, 14 cup water 1 large cucumber, siiced Arrange layers of tomatoes, pepper suices, and onion rings in a bowi. Boil vinegar, seasonings and water, and pour1 over vegetables im- mediateiy. Cool and chili. Add cucumber suices before serv- ing. Makes 6 to 8 servings. DIABETTC PEANUT BUTTER COOKIES l' c. peanut butter 1 tbsp. butter, meited and cooled 2'12 tsp. fasweet or sucaryl 2 eggs 1 c. ail purpose flour 14 tsp. baking soda t2 c. skimmed milk Place peanut butter, butter and fasweet in mixing bowl. Beat until smooth. Add eggs and beat again. Add foeur, baking soda and milk, mixing weli. Drop by tsp. onto ungreased cookie sheet. Bake at 375 degrees for 12 to 15 minutes. DIET JIFFY CHOCOLATE CAKE 111, c. sifted foeur 3 tbsp. cocoa 1 c. sugar 1 tsp. bakiag soda 1/2 tsp. Sait 1 c. melted shortening 1 tbsp. vinegar 1 c. cold water~ 1 tsp. vanilla Put together in order given. Stir well. Bake in 350 degree oven for 30 minutes in 9 x 9" pan. This can be mixed right in the baking dish if you liie. No greasing of pan is nec- essai-y. FRUIT SALAD PLATTER lettuce mayonnaise or saiad dressing 8 peeled orange suices 1 cup watermelon bails 4 peach halves 1 cup blueberries 1 cup cantaloupe bails 4 pear halves 1 cup raspberries 2 bananas 141 cup orange juice Arrange flettuce on round plate and place a bowl of dressing in the center. In groups on the lettuce around, the bowl of dressing place the orange slices, watermeion, bhalls, peach haives filled with blueberries, cantaloupe balîs, and pear halves filled with raspberries. Peel and cut bananas in haîf lengthwise and dip in orange j uice. Separate the groups of fruit with the banana halves. Makes 4 to 6 servin'gs.., Wednesd yJ-ne 18, 1975 IIONEY FRUIT SALAD one third cup honey grated rind of 1 lemon (about 1 /2 teaspoons) 2 tabiespoons lemon juice 2 fresh peairs, peeled and diced 2 fresh peaches, peeied and sliced 12 cup red grapes, haived 1 cup cantaloupýe balis 1 cup watermie on cubes Combine honey, lemon rind and lemon juice in smal saucepan. Cook over iow heat stirring constantly for about 5 minutes. Remnove from heat. Cool. Prepare fruit and pour syrup over fruit. Refrigerate. Makes 4 to 6 servings. APPLE OR PEAR WALDORF 2 cups diced, unpared apples or pears 2 teaspoons lemon juice 1/4 cup raisins, washed. onle tird.cup.sliced ceiery one tid cup chopped walnuts 1/4 teaspoon sait 1/4 cup salad dressing 1 teaspoon chopped parsley In a bowl, sprinkzle apples or pears with lem-on juice. Pour boiling water over raisins; leave for 5 minutes. Drain well; add to ap pies. Add remaining ingredients. Toss, together lightly and chili for 1 or 2 hours. Msakes 6 servings (12 cup per serving). FRUIT SALAD DRESSING 2 eggs, weli beaten 1cup sugar 1/4 cup lemon juice 1/2 cup syrup from canned fruit 1/2 cup whipping cream, whip- ped To eggs, beat in sugar, lemon juice and syrup. Or use blender. Cook over boiling water, stirring until thicken- ed, and mixture coats a metal spoon. Cool, Just before serv- ing fold in whipped cream. Makes about i'/2 cups. NOTE: Or whip one third cup whip- ping creamn and foid into 34 cup cooked salad dressing. "WÎe Care About Your lothes" Dry Cleaning Invisible Mending -Shirt Finishers -Repairs, - Rug and Drapery Cleaning Storage and Fur Cleaning Uniforni and'Coverail Rentai BOWMANVILLE CLEANERS LIDO 84 King St'. West -~~~ qz y SNACK PACK 2 pieces of chicken, 1 trench fries, 1 roll DINNER BOX 3pieces of çhicken, 1 trench fri es, 1 roll, co leslaw JUMBO BOX 5 pieces of chicken, 1iftrench t ries, 2 roilIs DINNER FOR 4 9 pieces ot ch icken, 4 french f ries, 4 rol s DINNER FOR 6 il pieces ot chicken, 6 t rench, tries, 6 rolls CHICKEN ONLY FAMILY PACK 9 pieces ot chicken SUPER SUPPER 13 pieces of ch icken PARTY PACK 18 pieces of chicken FRENCH FRIES, SA LADS TWe Cater to Banquets and Parties' 751/2 King St. E.:> 623-7051 Bowmanville FREE PARKING MI