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Page 12 Recipe Supplement of the Canadian Statesman, September 27. 1978 -Gumdrop Loaf 1Tcupro-lied-oatsy4 cup mai (Makes 2 loaves) Let cool. 2 cups sug 1 cup butter or margarine Add 1 tsp. vam 1 cup white sugar 2 weil beaten eggs 2 eggs 2 eggs 2 cups brown sugar 3/ tsp. bakb 1 cup apple sauce 1/2 cup butter or margarine 3/ cup cocO 1/ tsp. sait 2 cups flour 13/4cups flot 1 tsp. cinnamon 1 tsp. baking soda- ¾/ tsp. bakb 1 tsp. nutmeg % cup coconut '/8 tsp. sali 1 tsp. vanrnla1/ tsp. Sait 13/ cup milk 2'/2ý cups pastry flourI cup chocolate chipits -Cream bu i tsp. baking powder 1 tsp. vanilia sugar andN 1'/2 tsp. baking soda Mix ail thoroughiy. Pour and fiuffy 1 -2 cups of raisins into greased 9" x 13" pan. Combineb 1 -2 cups gumdrops (no Bake at 350-370 degrees for our, bakirj black ones) 30-40 minutes. (May be iced in a bowi. A Snip gumndrops with scissors with plain icinig or dust with milk to theb dipped in hot water. Pour hot powdered sugar.) Pour into gr Water over raisins and drain M. Killeen Bake at 350 whea piumped. Sift ail dry minutes. ingredients and add to raisins and gumdrops. Cream butter Lemon Cake and sugar and add eggs and 4 eggs Cre beat well. Add apple sauce 2 cups sugar 1/ cup marg and vanilia. Mix well then add Beat until fluffy. 1 cup boilir dry ingredients, raisins and Add Bring to aL gumdrops. Bake in,2 loaf pans 3 cups "OurAd lined with wax paper for 1 1 cup ilk 1 cup flour hour at 375 degrees. When 1 tsp. lemon 1/ tsp. sait cooied wrap tightly in foil. Let i tsp. baking soda Beat vigcr sea son for 2 or 3 days or freeze 2 tsp. cream of tartar time: -4 eý before serving. 1 cup oul glossy. Bake M. Kilfeen mix well 30-40 minutE _______Pour into greased cake pan. with whippe, Chocolate Chipit Squares 9" x 13" pan pour icup boiling water over Bake at 300 degrees until brown. Prize Chocolate Cake Y4 cup butter Hand 3. egg white few grain irgarine igar flila king soda coa Our king powder butter,, shortening, vanilla unlil light rblend in eggs. mking soda, cocoa, ng powder and sait Wdalernately wiih Sbatter. Blend well. greased cake pans. idegrees for 30-35 ram Puff s rgarine ng water boil orously. Add 1 at a eggs. Beat until re at 375 degrees for es. When cool f111 )ed cream and top. -d Maringues tes ins sait 1/ tsp. creamn of tartar 3/ cup sugar 1/ tsp. vanilia Whip egg whites, sait, and creami of tartar uintil foamy. Add sugar gradually. Beat until sugar is dissoived Foid i vanilia. Drop on ungreased paper-iined cookie sheets. Bake in slow oven (250) degrees for 1 hour. Carrot Pudding (Christmas) 2 cups carrots (grind) 2 cups potatoes (grind) 2 cups suit 2 cups brown sugar 2 cups raisins 2 cups currants 2½/ cups bread crumbs 4 tbIsp. sour miik (milk with' uittle vinegar) 1 tsp. baking soda '/2 cups molasses 1 cup flour 2 tsp. cinnamon 2 tsp. sait 1 tsp. nutmneg 1 tsp. aulspice Can be put in one large bowi or in family size servings. Steamn 3 hours. Dorothy Crago Sweet Marie 1/ cup brown sugar '/z cup corn syrup 1 cup peanut butter Put these ingredients in pan on stove and aiiow the brown sugar to dissolve. Stir constantly. Remove from stove, add 3 cups of Rice Krispies. Press int 8 x 8 pan cover with chocolate icing. Dorothy Crago Date Loaf 3/ cup brown sugar '1 cup dates (cut) 1 tsp. Sait Pour ',/à cup boiiing water over this. When cool proceed: Add i egg beaten 1 tsp. vanilla 1/ cup nuis (optionai) a few marachino cherries (not cut) 1/ cup crushed pineappie or applesauce 1½2 cups ail purpose flour 1 tsp. baking powder 1i tsp. soda 1/ cup melied shortening Bake 350 degree oven for 1 hour. Doreen Barrie Tendercrisp Cookies 11/2 cups al purpose flour 2 eggs 1 tbisp. hot water 1 tsp. vanilia 3/ cup granulated sugar 1 pkg. chipits 1 tsp. baking soda 1 tsp. sait 1 cup lard or shortening 3/ cup brown sugar 1 cup nuts 2 cups rolled oats Sift flour, baking soda and sait. Creamn lard and sugars, creammig tili fluffy. Mix in eggs, hot water, vanilia. Biend in dry ingredients, nuts, chipits and rolled oats. Drop by teaspoon on greased cookie sheet. Bake 350-375 degrees for 8 to 10 minutes. Makes 50 to 60 cookies. Doreen Barrie 0 Pansonic features mean easier niicrowave cookcing. Cie an -Cool, Nuttritious -Economiical "Panasonic works hard to make cooking easier for you and me." Panasonic microwave cooking is fuss-free, fast and safe. And now easier than ever with the features on these two great new models., "Mu ti-Cook' Mode[ N E-7800C off ers you the choice of cooking two ways. Cooking by time, the Automatic time control letsyou preset start and end of cooking cycle. Cooking by temperature with sensor probe to determine temperature at which food stops cooking. New 'Multi-Power' features provide cooking powers from warm to high, and everything in between. Full 60-minute digital timer. Large capacity oven wiII hold a turkey Up to 20 lbs. Model NE-5610 -cooks,,reheats, and has a special control for cooking- delicate foods and defrosting. 30-minute timer, automatic shutoff. Roomny capaci- ty, wiIl cook up to 10 lb. roast. 5-year warranty on Magnetron tube. Cookbooks included. Corne in today for a demonstration of these and other microwave ovens by Panasonic., Rememnber, with Panasonic, it'sthe easy features that count! 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