The following text may have been generated by Optical Character Recognition, with varying degrees of accuracy. Reader beware!

"Igloo Dunn" Grate rind of lemon into 1 aeUm% cup butter until soft and gradually add Batin4eggroaa--oneata Mix in 4 puma apricot pulp (baby food). Va teaspoon salt to 4 egg whites. Beat. Fold in. Soften 1 teaspoon gelatine in 1 tablespoon cold water and dissolvé over hot water. Fold in. Blueberry Cheese Cake 8 oz. flour 6 oz. butter 1 egg yolk 8 oz. cream cheese rind of 1 lemon and juice of Line bowl with wax paper and place 'la4y-ringers' or cake around side and bot- tom. Pour in mixture, alternating with more cake. Mrs. Violet Snell, 42 Hilidowntree Rd., with cherries. Va cup sugar blueberries Make a dough with the flour, butter and egg yolk and roll it out. Grease and flair a 10 inch tart tin. Cream the cheese with the egg yolks, grated lemon peel, lemon Nice and sugar. Fold in the beaten egg whites. Fill the tart tin with this mixture. Sprinkle with blueberries. Bake at 375 for Swiss Apple Souffle, 750 gr. apples 3 tbsp. sugar 1 tbspl cinammon 1 pinch cloves ground Juice plus grinded peel of Mrs. Joan Makuch 17 Renova Dr. Etobicoke 651, Ont, 1 egg h tbsp. flour or 1 tbsp. 1dlmifk if desired grated nuts or Cut tread into fine slices, put cider hot over it, cover let stand, then mash. Apices and the tine cut slices of apples mixed with above, put tIoiirandrnilCweg miiéd G greased baring form, igg, poured over everthing. Put in preheated oven at m degiees bake for so Tin. pm any of the favbrite fruits. Mandarin Delight I oz. butter 2 oz. rice 2 eggs, mated 1 pint (2) oz.) milk 3 01. Fruit Sugar 1 10 oz. mandarin oranges little extra fruit sugar small pieces angelica for decoration 1. Melt the butter in the pan. add the milk and rice, boil gently until mixture is creamy and thick. Next day whip 1 cup cream 2. Add] ox. sugar and after Ontario. or cooling mixture slightly. add egg yolks P: Cover bye of greet dish with the mindmn oranges, keeping a few back for decorum. until stiff, gradual]? beat in haifthesugarandtoldinthe 6. Pile meringue on top of rice, sprinkle with the little fruit sugar, brown slightly in oven for 20 minutes at 325 to Congo Squms 2% cups sifted flour 2% tap baking powder 5% tsp. salt two-thirds cup shortening 2% cups brown sugar 3 eggs 1 cup nutmeats (broken) 1 pkg. semi-sweet chocolate 7. Decorate with orange segments and dianionds of angelica. Serves 4. Mrs. Jeanette Scott 7 Chryessa Avenue, Toronto 334, Ontario Melt the shortening and add the brown sugar. Stir until well mixed and allow to cool slightly. Mix and sift flour, baking powder and salt. Add the eggs to the shortening and brown sugar, then add the. flour mixture, then the nutmeats and chocolate chips. Pour mix- ture into two 8" square pans and bake at 350 degrees for 25-30 minutes: This recipe makes 48 squares (2" squares). Mrs. R. Molnar 62 Frances Ave., . Toronto 18, Ont. Raspberry Refrigerator Dessert Arrange 9 Graham wafers over the" bottom of an 8x3 inch cake pan. Blend together one beaten one 15 oz. tin sweetened condensed milk h cup lemon juice stirr until mixtureAlticeens pour over Graham wafers. Cover with a second layer of Graham wafers. Over these spread h cup rasp- berry iam. Now top with another 9 Graham wafers & refrigerate for several hours. Then cut into 9 ser- vings. Mrs. Audrey Soper 59 We11esworth Drive Etobicoke Cocoanut Crunchies h C. butter h c. granulated sugar h C. brown sugar, firmly packed h tsp. vanilla 1 egg 1 C. sifted flour VA tsp. soda h tap. Ming powder It tsp salt 1 c. rolled oats 1 c. corn f1ahes 4. Pour rice mixture over s., Whisk tht egg Mtitts Cream butter , sugars and vanilla. Add egg and mix until smooth Sift flour, soda, baking powder and salt together and add to mixture. Blend in rolled oats, corn flakes and coconut Drop from teaspoon on cookie for 15 minutes. Yield -- 4 dozen cookies. Mrs. Joan Payne, 165 Elmhurst Drive, Rexdale. Ontario. Bake in a slow oven (325) Delectable Desserts Banana Fritters (This recipe comes from the Gleaner, the daily newspaper of Kingston, Jamaica, wherel lived for 3 diagonally into 3 or 4 pieces. (About ' bananas tor 1 recipe). After being dipped in batter, and well coated, the pieces are dropped into hot fat (350 degrees) and deep fried until evenly browned. They are then drained and served with _9range sauce. 2 tsp baking powder Ya tsp. salt Ya cup sugar 2 tap. melted margarine or cooking oil 1 egg, well beaten h cup milk Sift together flour, baking powder, salt and sugar. Combine margarine or oil, egg and milk. Add to dry ingredients and 1 cup sifted all-purpose flour Orange Sauce 9% cup sugar Ya tsp salt 1% tbsp. cornstarch Dash cinnamon le cup boiling water 2 tsp butter or margarine % cup orange juice 1% tsp. grated orange rind % tsp lemon Juice Mix together cornstarch, Add water gradually. Bring to boil and cook over medium tlame until sauce is thickened', stirring con- stantly. Add butter or margarine, orange juice and lemon juice, and bring to boil again. Remove from flame and serve hot with fritters. Mrs. Shirley Pugh, and serve hot with fritters. Mrs. Shirley Pugh, 46 Warwood Road, Islingtsm, Ont. Gourmet's Parfait I 1 bag marshmallows 10 oz. , 2 oz. rum _ 1 tsp vanilla % pt whipping cream 1 cup hot coffee I sugar In a pan dissolve mar- shmallows, coffee and rum. Chill. Beat whipping cream. shmallows, coffee and rum. Chill. Beat whipping cream. Add sugar and vanilla (to taste). Fold mixtures together. Freeze in Parfait glasses. To serve top with whipped cream and toasted slivered almonds. Carol Whyte, 14 Muirdale Ave., Weston. Peel bananas and cut Apple Nut Delight 1-% cups Sugar. 4 well beaten eggs. two-thirds cup flour. 1 tsp. baking powder. h tsp. salt 2 cups apple, chopped 1 cup chopped walnuts. Beat eggs with electric beater, add sugar and continue to bet It high speed (about 5 minutes). Sift together flour, baking powder and salt, fold into egg mixture. Lightly mix in apples and nuts. Greasehottom ot13x9% x 2 inch pan (or two a" pans). Bake 350 degrees F for 40- 45 minutes. Cut in squares and serve with whipped cream. Gar- nish with cherry or walnut half. Can be served warm or minutes. So brownies are not overbaked, bake until a slight imprint stays in the top when touched lightly. Cool. Spread with Per permint Icing (recipe follows) and top with Chocolate Glaze for which recipe follows. (Makes 16 b inch squares). q'EPPERMiNT ICING Ya cup soft butter 2 cups sifted icing sugar 2 to 3 tbsps. cream Green food colouring Peppermint extract Blend butter and sugar. Add enough cream to make the icing easy to spread. Add 2 Squares mutated cho- colate " on.) One-third cup shortening 1 cup sugar 2 eggs Makes a to 10 servings Mim Alma Annuity, m Spadina Rd. Apt B, Toronto 349, Ontario. Peppermint Drunks sho . together in top of double boil} over hot water. water, stir in sugar and eggs and beat until smooth. Sift flour, baking powder and salt together and beat into chocolate mixture. Add vanilla and nuts. Spread in greased 8-inch V: tsp. Baking Powder h tap. Vanilla h cup coarse1rcNwed nuts Heat oven to 350 degrees. Melt chocolate and Canbehlkedlchy quick and complete service for all your floral needs Bjllillgiil Fhillll,llilf In its third Generation of service to our Community Call us at TRIMBEE'S 1tterdr-etot_greert food colouring and pep- permint “he! so the icing will be bright amen and mildly ti-ee CHOCDLATE GLAZE 1 Square unsweetened chocolue " oz.) 1 tsp. butter 1 cup gifted icing sugar 21mm. boiling water Melt chocolate and butter together over hot water. Remove from over hot water Blend in sugar and water and beat until smooth Pour over Peppermint Icing and spread smooth. These Brownies not only taste delicious, but look very attractive when served with an assortment of other less colourful cookies. Mrs. Olive Huddart, 16 Belgrave Dr., hslington, Ont. Unbaled Butterscotch and Marshmallow Squares V2 cup butter h cup peanut butter 1 pkg. butterscotch chips lh cups miniature mar- shmallows h cup walnuts. Combine butter, peanut butter, and butterscotch chips in top of double boiler, stir until smooth. Cool 241 -3581 Bread Pudding slightly and add mar- shmallows and walnuts. Press into cake pan and retrigerate for 1 how. Cut into anal! squares. Mrs. A. Dunnett, 670 RoNngiade Dr., Islingtnn, 676, Ontario. 2 cups brown sugar " lb. margarine 2 heaping this. flour 2 tsp baking powder troar sliced bread h cup cocoa % cup raisins h cup cocoanut h cup chopped walnuts & dates " tap. salt Ye tsp. cinnamon, nutmeg 2 large eggs. Soakbreadinwarm water, squeeze out excess water from bread, add all other ingredients and mix well with hands. Put in buttered dish and bake at 350 degrees F. for about one hour or one hour and fifteen minutes. (Makes 3 pans) 9x9 pans. Mrs. Joan Chalmers 16 Breadner Dr. Weston, Ontario