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BROKEN GLASS TORTE ~ pkg. of lemnon, orange or -4pi e gelatin or raspberry, strawberry or lime, make three each one a different colour. Dissolve each separ- ately with oniy 11,2 cups Mf hot water. Chili in separate pans (an eight inch square cake dish) until firm. Cut into 1/2 inch squares. Can be made the day before. Prepare: 1 envelope unfiavored gelatin I¼ cup coid water 1 1 cup hot pineapple juice 2 cups heavy cream (whipped) ~cup sugar itsp. vanilla Soften the plain gelatin in coid water, then dissolve in hiot pineapple juice. Cool and foid into whipped cream into which you have beaten sugar and vanilla. Then fold in the Jello cubes and spread on crust: 2 doz. crushed grahamn wafers 2cup soft butter 1cup sugar. Bake 8 minutes. This can be made ahead of time aiso. t is a fairi-v large recipe so a large pyrex cake dish is a gooci thmng ta use. Mae Shortridge Blackstock 1TOMATO SOUP CAKE 1 cup white sugar ½cup shortening or mar- garine 1 can tamato soup 1 tsp. baking soda 2 tsp. baking powder 1 eeg pinch of saît 2 cups ail-purpose flour 1/ tsp. cinnamon ¼4 tsp. nutmneg 14 cup raisins Beat and place in greased loaf pan or layer cake pan. Bake 350 degrees for 1 hour. If making in layer cake a date filiing is tasty. Ice cake wvith a butter icing. Maxine Hendry Toronto HLDA'S APPLE CAKE 4cUps coarsely chopped apples 2 cups sugar 1/2 CUPS cooking oil 2, tsp. vanilla 2 eggs beaten 1 cup chopped nuts 21/ cups sifted ali-purpose flour 2 tsp. ground cinnamon 2 tsp., soda 1 ts.sait Péeat oven ta 350 degrees F. Grease and flour 9 x 13 pan. Peel and core and chop enough apples ta make 4 cups. Set aside, beat sugar, ail,, vanilia, eggs tharoughly. Add nuts and apples. Mix well. Sift flour , cinnaman,, soda, sait. Add to first mixture. Mix well. Pour mixture inta greased and flaured pan. Balte for 1 haur. Remove fram aven,, cool in pan. (This cake keeps very well). Mrs. Betty Francis Orono JEWISII CAKE 1 cup raisins 1 tsp. baking soda 1 cup water boil In a different pan mix: 4 eggs 1/4 cup apple sauce (optionai) 11/2 cups brown sugar 3 cuips flour 1 CuIP ou Add raisin mixture Bake at 300 degrees for 1 hour. Edna Wybenga R.R. Newtonville CINNAM1ON CRUNCH )OFFEEV CAKE 13cup shorten1ing Scup sugar iegg 12tsp. vanlilla il-, cups flour 21, tsp?. baking powder '~tsp. sait CLI cup ilk Combine these inigredients to miake a smo1oth batter. Spread in greased 8ý" or, 9" square pan. Add toppinig. Bake at 350 degrees for 45 minutes. Topping 25 plain snack crackers 12(rolled finely) 1cup brown sugar 1 tsp. cinnamon 1-3 cup meited margarine Mrs. Cathy Anderson Newtonvilie BUTTERNUT-SQUASH PIE (PUMIPKIN), 1 medium butternut squash (about 2 pounds) peeied and cut i pieces. Add water and a littie sait and boil until tender, drain and mash. Set aside and cool. Mix in a bowl: 3 eggs 3/ cup half-and-haif i¾1 tsp. cinnamon e/ CUP pceu brown sugar 1/ tsp. nsai 1/4 tsp. nutmeg Mix in about 2 ta 2% cups mashed squash 1 unbaked 9-incb pie shel Mix ail ingredients tagether in a bowl, pour into an unbaked pie sheil and bake at 375 degrees F aven 50 ta 55 minutes ortuntil knife inserted in center cornes out cîean.. Cool an rack. Serve wîtia hipdcream or cool whip. Mrs-: Betty Francis Orono IMPOSSIBLE PIE 4 eggs /2 cup margarine 1/2 cup flotîr 2 cups miik 1 cup sugar 1 <cup coconhit 2 tsp. vanilla Pinch of nutrneg if desired. Mix ail the ingredients thiroughiy in a blender or by hand. Pour mixture into ai greased 10 inch pie plate,. Býake approximateiy 1 hour, untfil center tests firm. Th'le flour wiil settie ta form a c>rust. The cocont lforns a toppiig iand the center is ani egg custard fiiling. Mlrs. James I-aymani Bowmianville Recipe Supplement of the Canadian Statesmani, September 21, 1977 Page 7 CAN-CAN- PIE cooied pie crust. Place in shortening until fine crumbs, 1 8" or 9" baked pie Crust refrigerator until ready to add water by sprinkling it 2 tbsp. lemon juice serve. This pie may be frozen over the mixture. 1 cup marshmaliow sundae if a firm fiiling is desired. Wendy Freethy topping Garnish with a littie leftover Newcastle 1 package frozen raspberries dream whip if desired. or strawberries thawed Mrs. L. Hamilton and-drained Bowmanville 1 can (10 oz.) pineapple VIA VENETO STINGER tidbits, drained 2prsLru 1 pkg. dream whip Chocoate Amnaretto Blend lemon juice and PIE CRUST 1 part Cremne de Menthe marshmaliow sundae topping. 2 ml. sait Add raspberries or strawber- 250 mi. flour (cake and Shake well with ice and ries thawed and drained and pastry) serve in brandy snifter. drained pineapple tidbits. Pre- 30 to 60 ml. water pare dream whîp according ta 75 mi. of shortening package directions and fold Biend the flour and sait 4 4 4 into fruit mixture. Pour into together. Then c ut in the the family tree lis 0K- tafool around, but flot 2, - when its time ta bug point. Buying pai!nt can be a serlous business! ln most cases, the pa int that y ou are purchasing is being used to protect the biggest investment that you'II ever make ... your home. Color and price should not be the only considerations that you make. Modern paint tech-, nology has produced different products for dîfferent jobs. At Abernethy's we can suggest the proper paint and equipment to g et the most out of your dol la r. Don't foIa round' Stop in today! A BERN ETHY'S PAINT AND WALLPAPER Bowmanville's Decorating Headqual-ters 55 King St. W.62541Bwn le 623-5431 sowmanl#îlle