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Page 2 Reciue Sumplement of the Canadian Statesman, September 27, 1978 Shortbread No. 1 the consistency of creamý. 1½ lb. butter, Then add a thimbleful of resin 3/ cup icng sugar land 2 or 3 cloves. Bol to right %/ cup corn starch consisteflcy, stirring ail the 2 cuns nastrv flour or time. 7 1½ cups all purpose flour Knead lightly and put in 9" square pain. Cook 1 hour at 300, degrees. Prick with a fork before cooking. Shortbread Cookies ½cup corn starch ½h cup icing sugar 1 cup butter 1 cup ail purpose flour Cut into fancy shapes and cook in 300 degree oven for 20-25 minutes. Celery Sauce 15 large red tomatoes 2 heads ceiery 2' large onons 2½2 cups white vinegar 2 tblsp. sait 2 red peppers (sweet) chopped fine 8 tbisp. sugar Grind ail vegetables and add other ingredients and boil 2 hours and bottie. Winnie Brown Tipsy Charlotte Take a stale sponàe cake, cut the bottom and sides of it, so as to make it stand even in a glass fruit dish; make a few deep gashes through it with a sharp knife, pour over it a pnt of good wine, let, it stand and soak into the cake. In the meautime, blanch, peel and slice lengthwise hall a pound of sweet almonds; stick them ail over the top of the cake. Have ready a pint of good boiled custard, well flavored, *and pour over the whole. To be served with a spoon. CornsVinegar Cut off cob 1 pint of corn. Take 1 plut brown sugar or molasses ta a gallon of rain water and add the corn. Put iu jar, cover-with thin cloth and set in sun. In three weeks it will be vinegar. Summer Breakfast Sausage Take equai parts of beef, pork aud breadcrumbs. Fresh prsalter pork or bacon may be used. Put all through the mincing machine. Season with sait and pepper. Beat up an egg and add to the mixture. Press iuto a firm roll, tie in a thickly floured cloth, plunge into boiing water and cook for 2½/ hours. Turu out when cooked, and drain. Nice cold or hot. Worcestershire Sauce 24 ripe tomatoes 2 onions 3 green peppers 1 cup vinegar 1 cup sugar 2 tbisp. saît 2 tblsp. ginger 2 tblsp. alîspice 2 tblsp. cinnamon 2 tsp. curry Peel tomatoes, remnove outer skins from onions, aud remove seeds and veins from peppers. Finely chop the tomatoes, peppers and onions. Add vinegar, sugar, sait, ginger, alspice and cinuamoni. Simmer for two hours. Strain. Add the curry. Boil until thick. Pour into sterilized bottles and seal. Hop Beer Take five quarts of water, six ounces of hops, boil it three hours; then strain the liquor, add to it five quarts of water, four ounces of bruised ginger root, boil this agaîn twenty minutes, strain and add four pounds of sugar. When lukewarm, put in a pint of yeast. Let it ferment; lu twenty-four hours it will be ready for bottling. Stickfast Paste (Wili Keep Twelve Months) Always handy, inexpensive, and when dry can readily be softened with water. Dissolve 1 ounce of alum in a quart of water. When cold, add as much flour as will make it of Don0't laet theconstruction stop, youf' D & R Sports and Ski Shop has parki'ng facilities at the'rear of their store, with the entranice off Queen Street. Simply use the handy I