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Sumac! Beans 1 lb. m beans (must be fresh) _ Ionian, tirtelythopped Ietqtaoureream %ttunelttreattdill sall&peppetotaste,2tbsp. Ikzg2_'f_8 Jeans. Cook 'in_ smallest amount of water to retain vitamins and flavour until and add beans tossing lightly but throughly. Add salt and pepper to taste. Serve with cooked ham, chicken or kobassa Delicious! still crisp. Do not overcoat. lit heavy saucepan, melt 2 tablespoons of butter. Saute onions. Add finely chopped dill. Renove from heat and Mrs. Marie Nayda 147 Seventh Street Toronto lt, Ontario. Stuffed Zucchini 4 lbs. medium sized zucchini. 1 lb. ground chuck. 1 small onion chopped fine, chopped parsley. % cup long grain rice. 1 tablespoon salt. h teaspoon pepper. 1 cup water. % cup butter. 1% cups tomato Mee. Scrub the skin and cut off Stuffed Zucchini with Egg and Lemon Sauce Egg and Lemon Sauce 3 eggs. 1 cup boiling stock from food in which it is to be used. Juice of 1 large lemon. Beat eggs with the lemon juice. Add gradually the stirring constantly until it thickens (Do not allow to boilor the sauce will curdle). Remove the Zucchini to a hot serving dish and pour over the sauce. Mrs. James Stavro, 189 We11esworth Dr., Etobicoke, Ontario. Stuff Zucchini as above and place them in a baking dish. Omit tomato juice. - In place pour over Zucchini 2 cups boiling beef stock and the butter. Bake as above. the stem end of zucchini. Scoop out the centres with an apple cover, being careful mttocometooclosetothe Hot Sweet and Sour Cabbage ' 3 large onions 1 medium cabbage I 28 oz. can tomatoes Mix the ground chuck with the onion, rice, parsley salt and pepper. Stuff Zucchini and lay them side by side in a baking dish. Bring to boil the tomato juice, water and butter. Pour over Zucchini. Cover and bake in a moderate oven (350 degrees) for 40 minutes. Uncover and bake 40 to 50 minutes longer or until golden brown. Remoh Zucchini and place in hot serving dish. 2 tsp. salt "I tsp. pepper Vegetables 4 than. oil, butter or 4 than, plus 1 tsp, vinegar 2 "ID. We!" 5 than. water 2 tbsp. tittur Cut up and try onions until light brown. Add cut-up cabbage and salt and pep per. Cover and cook slowly % hr. Add tomatoes, vinegar and sugar. Cook another 15 min. Thicken with flour and Carrot Ring ' Buttered Green Beans 350 degrees -- 1 hour Tcups soft bread crumbs. 1% cups milk. 5 eggs beaten. 2-cups mashed-cooked- carrots. h-cup chopped celery. 3 tbs-chopped buttered toasted almonds. lh tsp. salt. Ya tsp. pepper. V. tsp. margarine. Combine soft bread crumbs, milk, beaten eggs -- celery, carrots, almonds, salt, pepper,. margarine, pour into a well greased ring mould and set in a shallow pan of hot water. _ Serves 6-8 people. Mrs. Janet Phillips 66 Kingsway Cres. Rexdale mashed potatoes. Serves ' 10. Mrs. Ann Nizich 512 Prince Edward Drive Toronto 18, Ont. water. Serve with ham and Bake in a moderate oven. 350 degrees - 1 hour. Let stand 5 min. before loosing around edges and unmould on a warm platter - fill centre with hot buttered green beans. Baked Stuffed Peppers 4 large green peppers 2 cups elbow macaroni 1 pound sausage meat hh cup chopped onion Ya cup flour 1 teaspoon salt 3 cups tomato juice as cup tread crumbs we cup grated Romano or Parmesan Cheese 4 twp. melted butter or margarine Wash pepper, cut in half and remove seeds. Parboil in boiling salted water 10 minutes. Cook macaroni in boiling salted water until tender (about 7 minutes.) Drain and rinse. While peppers and macaroni are cooking, brown sausage meat in heavy skillet. Drain off excess fat. Add onion and brown lightly. Stir in flour and salt. Add tomato juice and cook until thickened, stirring constantly. Fold in macaroni. Fill pepper halves with macaroni mixture. Pour remaining maconi mixture in 1 quart casserole, Arrange pepper rhalves on top. Combine bread crumbs, romano cheese and margarine and mix lightly. Sprinkle over peppers. Bake in moderate oven (350 degrees) about 30 minutes. Makes 8 servings. Mrs. Helen Romano 42 Shipley Road Weston, Ontario. Ice Cream Jelly Roll 1 baher'a raspberry jelly roll no on or bigger) - Untoll the jelly roll -reelirtthisisnoebltrn ipintvanillaicecream +thindroeolatesauce if it is nice and fresh). Spread unrolled cake with the jam. Soften the ice cream by mixing in a chilled bowl with a wooden spoon or beating with an electric mixer (work quickly so ice cream doesn't melt). Spread ice cream over cake and roll up again loosely. Wrap in transparent wrap or aluminum foil and freeze until ice cream is solid. Cut cake into thin slices at serving time and put on plates. Top with thin chocolate sauce and serve immediately. (10 oz. roll makes small 6 servings). + 2 squares (2 oz.) un- sweetened chocolate 1 cup water 1% cups corn syrup pinch salt lh tsp. vanilla Heat chocolate and water in a medium saucepan over low heat until chocolate is melted Remove from heat and stir in corn syrup and salt. Return to high heat and bring to a boil. Turn down heat and simmer, un- covered, 10 minutes. Remove from heat and stir in vanilla. Serve warm or cold. Mrs. R. Robley, 32 Silvercrest Ave., Toronto 14. lb cup butter or margarine 1 cup brown sugar 2 egg yolks lh cups flour 1 tsp. baking powder 1 tsp. vanilla Topping 2 egg whites 1 cup brown sugar 1 cup walnuts or V2 cup walnuts le cup coconut Mix and spread in 8"M" or 651 Northcliffe Blvd., Toronto 10, Ontario. Spread over bottom mixture and bake in a slow over 350 degrees until done (about 3b40 minutes). Nut Bars Beat egg white stiff, but not dry. Add 1 cup brown sugar and 1 cup walnuts, or % cup walnuts and h cup coconut. Spicy Apple Twists 2 large baking apples, pared, cored and sliced into eight wedges Pa cups sifted all purpose flour 1 tsp. salt h cup shortening 4 to 5 tbsps. cold water Omsthird cup melted butter 'a cup sugar 1 tsp. cinnamon 't cup water Prepare apples. Sift flour with salt into mixing bowl. Cut in shortening. Sprinkle cold water over mixture, stirring with fork until dough is just moist enough to hold together. Form into ball. Flatten to about h inch thickness; smooth edges. Roll out on floured surface to 16" x IO" rectangle. Cut Delectable Desserts sugar and cinnamon. Pour % cup water over pastries. Bake in hot oven (450 degrees) 25 to 30 minutes, until golden brown. Serve warm or cold, plain or with cream. Makes 16. Mrs. W. Crother 651 Northclitfe Blvd., Wrap one strip around eich apple slice. Arrange _in 13" x Pastry for pies, tarts, meatloaf, etc. 4 cups flour. 4 teaspoons brown sugar. 1 teaspoon salt. 1 teaspoon Baking Powder. Stir the cup of liquid and add to the crumbs and mix well. Mrs. Olive Brooks, 27 - 13th Street, Toronto M, Ontario. Mach Millefeuille Line square dish with Graham waters. Toronto 10, Ont. Then add ieoy hater to brig Lemon Cheesecake . Combine 1 cup vanilla wafer crumbs and y. cup margarine, melted. 1pm; 1arl tsuispoon white vinegar. Reserve H cup for topping. Press remaining crumb mixture into bottom of l) inch spring pan. Melt 4 cups miniature marshmallows with one- third cup milk in double boiler, stir until smooth. Chill until thickened. Slvawbeny lellow Mold 1 box strawberry jello I small pkg.) 1 box lemon jello (small pkg.) 2 cups hot water plus 2 T -- let cool Ice with icing sugar mixed with just enough milk to make spreading consistency. Combine two 8 oz. pkgs. cream cheese. softened, 2 tablespoons lemon juice, 2 teaspoons lemon rind and 1 teaspoon vanilla, beating until well blended and fluffy. Whip in marshmallow mixture, fold in one cup heavy cream whipped. Pour over crumbs. Sprinkle reserved crumbs on top. Chill. Decorate with man- darin orange sections. This is a delicious cheese cake. Mrs. L. Howard 23 Chelsea Drive Toronto 14, Ont. Cook lariie Jello vanilla pudding -- reduce milk by two-thirds cup (add milk to powder). Decorate with melted unsweetened chocolate ( 1 square). Refrigerate overnight. Mrs. (Joan) R.J. Halliday, 57 Ashmont Cresent, Weston, Ontario. - Spread cooled pudding over wafers. Spread thin layer of un- sweetened whipped cream. Cover with graham wafers. Brush" with melted butter; Blend until crumbs. Into a easuring cup add 1 egg. 10' , strawberries thawed and partially drained 4 mashed bananas 1 small can crushed. pineapple and juice Mix altogether. Put half of mixture into mold or dish (8 cup size) place in refrigerator and let set. Spread a half pint sour cream over set jello, pour other half of mixture on top and let set. Can be served with a meal or as a dessert Mrs. H. Sportun 15 Mame Court Weston, Ontario Glazed Strawberry Tarts Sweet dough: 2 cups all- purpose flour Ya tsp. salt M sup fruit sugar Onisthird cup butter Onethird cup shortening 2 egg yolks 4 tsp. lemon juice 2 tsp. cold water Mix together flour, salt and vinegar. Blend in butter and shortening with pastry blender. Beat egg yolks,-add lemon Nice and water. Stir liquids into flour mixture with a fork. Turn out on lightly floured pastry cloth and press crumbly mix into a ball. Knead lightly and roll out. Cut and fit into tart tins. _ Prick with a fork and bake at 375 degrees - 400 degrees F. for 15 to 20 minutes. Cheese Mixture: 1% cups whipping cream one-third cup sugar 8 oz. pkg. cream cheese Beat 1 cup cream stiftly. Set aside. Soften cream cheese, then blend omrthird sugar, '" cup liquid cream until smooth. Fold into BRIAN E. MONK, no.1. woman's FIRST CUSTOM DENTURE SPECIALIST 3331 BLOOR ST. W. 0 Custom Dentures Direct to Public lupin ' Rulings Finest MW Used 90 Day Mom-Back Guat- antee.as to Function & Fit 1 year In. adiustmem OPEN SATURDAY AM. By Appointment only. at Islington (New In: Tomlin! & Sow-y) 239-9004 box DENTURE CLllNllC MEMBER OF DENTURiST SOCIETY OF ONTARIO 50 PRINCE ARTHUR AVE. TORONTO 920-0748 I ma MIN-III. IIIVICI Take a cup of berries and crush. Chill remainder. Combine h cup sugar, 1 cup water (cold) and crushed smooth Cover and cook 5 minutes longer. Remove from heat and add 2 tbsp. lemon Mee, and a few drops of red colouring. Fill tart shells with sliced berries, add cheese mixture, and finally the glaze. Makes about 2 (lot. small tarts. Mrs. W.A. Wright, 110 Princess Anne cr., Islington, Ontario. Lime Jello Dessert Crush 1 pkg. of chocolate Wafers and mix with 3 tbsps. of melted butter Pat half of mixture in 9x13 berries in small mgepan. Set remainder aside Filling: Dissolve 1 pkg. of lime jello in 1 cup of boiling water. (regular size jello) Add 1 cup of white sugar and the juice and mind of 1 lemon Set aside to cool but not set, and in the meantime Beat in largest mixing bowl until stiff, 1 large tin of carnation milk. Milk has been chilled over night. Add green food colouring to beaten milk Pour in chilled jello mixture, and blend well Pour mixture over crumbs Sprinkle the rest of crumbs over top Place dessert into refrigerator. Mrs. W. Pratt, 268 La Rose Ave., Weston eream.thiiiuntil