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Crepes a la sauce and finely cubed, cooked ham, and topped with grated Swiss cheese. The pancakes can be made ahead of time for your lunch or BATTER FOR CREPES: 1 tsp. salt . 2 cups of flour 2 cups of milk 2 cups of water Corn oil or FILLING: 4 cups of finely cubed, cream of mushroom soup TOPPING: 1% cup or more grated Swiss 1 large can of undiluted To make crepes, beat eggs and salt together, add milk and flour, beat and blend in water until you have a smooth batter. If batter is too thin add a little more flour. Fry a small pancake to test that the batter has the right consistency. Fry pancakes in a heavy skillet until golden brown, turn once. 7" diameter pancakes are just right. ' Preâ€"heat oven to 350 Preâ€"heat oven to 350 degree F (220 deg. C). Heat mushroom sauce and ham, simmer until hot. Place filling onto each crepe and roll it up. Place rolls side by side in greased shallow baking dish. Sprinkle with grated cheese. â€"Bake 20 min. or until center is hot, and cheese has melted. To prepare ahead of time, fry pancakes, put waxpaper between each, and wrap in foil tightly, store in refrigerator until you are ready to use them. Recipe can be doubled easily. Count on two pancakes per person. A simple tomato and lettuce salad, and a bottle of red table wine make the meal an occasion. Mrs. Maj Caven, 7 Lexington Avenue, Unit 50, Rexdale 610, Ontario. Deluxe Stuffing for Christmas Turkey (sufficient for 10â€"12 lb. turkey) % loaf bread crumbs +4 lb. melted butter 1 small can sliced mushroom 3 oz. liver pate 1 lb. minced pork and veal 2 thsp. chopped parsley 1 thsp. thyme 1 thsp. marjoram grated rind from 1 lemon juice from 1 lemon 1 thsp. capers 1 small onion, finely chopped 1 heaping tsp. salt 2 eggs, beaten Mix well. Mrs. Sharon Christian, 545 The West Mall, Apt. 305, Etobicoke. Curried Rice 1 large onion, finely chopped 2% cups converted long grain rice 1 tsp. curry powder (or add to taste) 1 cup white wine j 1 pint beef bouillon tomatoes, mushrooms, small pieces of chicken, etc. _ Melt butter until hot, add onions and cook until onions are just beginning to turn Extra specials . . . for that extra special occasion for covered at very low heat for about 25 minutes. Mrs. Sharon Christian, 545 The West Mall, Apt. 305, Etobicoke. curry and stir. Add wine and stir. Add beef bouillon and but Do Not Stir. Cook un (Preserves) asparagus tips, 1 part vinegar to 4 parts oil, salt and pepper to taste, % teaspoon mustard to each Place in proper preserve pot, bring to boil, cook for 30 minutes, keep in cool place. (Asparagus should turn white). â€"The above when placed on top of lettuce, tomatoes, fresh parsley is the supreme Mrs. Joyce Wodiany, 91 Pettit Dr., Weston 627. English Yorkshire Pudding INGREDIENTS: tsp. baking powder 2 eggs 1 cup flour dash of salt water fat. Put flour, baking powder, salt, in bowl!, beat the eggs into this mixture, then enough water to make creamy mixture. Put a little fat into muffin pans, heat in oven, then pour mixture into pans, and bake in 400 degrees for about 20 mins. until raised light and fluffy. A d d _ t o m a t o es , Heavenly Jam 5 cups rhubarb 1 20 oz. can of unsweetened crushed pineapple s 2 pkgs strawberry jello (large) 5 cups white sugar. _ _ _ Cut up washed rhubarb, put it in a large kettle and add sugar and pineapple. Stir well over a high heat and boil for 20 minutes. Stir in jello powders, and keep an stirring until jello is dissolved. Remove from heat and skim. Pour into sterilized bottles and seal. Mrs. A. Dunnett, 60 Robinglade Dr., Islington, 676, Ontario. Bisquick Recipe From jewel shortening recipe Swift.; 1 lb. shorâ€" tening, 9 c. all purpose flour, 1 tsp. salt, %& c. baking powder. _ Combine all ingredients and use as required. Mrs. Gloria Kohut, 407â€"3 Crown Hill PI., Toronto 18, Ontario. Ceylon Cooler Swish chunks of waterâ€" melon (seeds removed) in blender until smooth. Add lime juice and sugar o taste, and a little water until it is desired consistency. Pour over ice cubes and garnish with a sprig of mint. Miss Beverly Chapin, 75â€"37th St., Long Branch 8 oz. Old Cheddar 4 oz. Blue Cheese 1 container Imperial Cheese 1 cup ground nuts 4 cup she Ya £ pr!l"zy. chopped Grate cheddar. Work other cheeses together . with cheddar in bowl. Add sherry, 2 thsp. parsley and % cup Form ball. Roll in rest of nuts and parsley. Refrigerate after covering with Saran. Serve with assorted crackers. Cheese Roll 3 Thsp. sherry. % tsp. Worcestershire. 1 3 oz. pkg. cream cheese, cubed. f 6 pitted ripe olives. % lb. sharp Cheddar cheese, cubed. Dash each of onion salt, garlic salt & celery salt, chopped walnuts. 37 Featherwood Place, Islington, Ontario. Put sherry, Worâ€" cestershire, cream cheese & olives in blender; cover, run on high until smooth. Add cheddar cheese & salts, run on high until smooth. Turn mixture out onto foil or waxed paper and use hands to round it into a roll, and refrigerate (for several days if possible so the flavours will blend). Aboout 30 min. before serving, _ unwrap _ and reshape, if necessary. Then roll in nuts until completely coated. Serve with crackers or smal rye slices. Mrs. Nancy Head, 4 Crane Ave., Weston, Ontario. Good Waldorf Salad INGREDIENTS: 3 cups diced apples %» cup celery ; cup walnuts ‘4 cup raisins ‘4 teaspoon ginger %» cup glace cherries. red & green chopped 1 cup whipping cream you can also use mayon Put all together into bowl mix, then add cream, which is whipped, stiff consistency, this is very good, it can also be used for dessert. (Mrs.) Irene Kenopie, 25 Superior Ave., Mimico, Tor. 14, Ontario. 2 gals.fresh cucumbers, cut in thin strips, leaving the skin on cut out the seeds. Cover with 2 cups salt and boiling water. Let stand one week, stirring every day. Icicle Pickles Pour this water off and cover with clean boiling water. Let stand 24 hrs. Drain and cover with boiling water and 1 thsp. alum. Let stand 24 hrs. and drain. SYRUP 2 qts vinegar 1 bag mixed pickling spices and green food colouring to Heat â€" pour over cukes. Repeat for 4 days using the same syrup. Bottle hot. Seal with wax. Taste great when eaten right away or may be eaten 6 months or a year later! Mrs. Beverley Brown, 530 The East Maill, : Atp. 211, Islington 676. 16 cups white sugar Recipe for Soft Skin . . . and mix throughly. Beat egg L ansismimins 'lil.flllllflllfifilldlofl\mo I Whatever your r look after your « around the Worl you with the bes AMERICAN EXPF GLENTON, HOR e SOUTHDOWN, S ©® familiar to Canac we will get it. . Please don‘t | @ * 2932 Blo« Sherway T 1185 1 pint corn oil. 2 tbsp. liquid shampoo (detergent type). % tsp. oil of rose geranium or a few drops good perfume. Combine well in blender and store in covered bottle. Use 2 thsp. per warm bath. Mrs. Paulette Lally, 63 Eastglen Cres., Islington, 677, Ontario. Buttermilk Pancakes 2 cups Allâ€"purpose flour 2 tsp. baking powder 1 tsp. baking soda 1 tsp. salt 2 thsps. sugar 1 cup buttermilk 2 cups milk 2 eggs, separated Sift dry _ ingredients together. Add egg yolks, buttermilk and sweet milk ommmomooomo. $ 22 â€" (Established in 1958) I 2932 Bloor St. West, Toronto 18 â€" Telephone 239â€"2959 i § Sherway Towers, 701 Evans Avenue, Etobicoke 621â€"4751 * 1185 Dundas Hwy. East, Mississauga 270â€"3305 5 .....m.m.....“..m...“‘.““..............““..m C oo in PERFECT RECIPE! Whatever your requirements â€" our offices are available and anxious to look after your arrangements. From the smallest air or rail ticket to your around the World tour, our offices are equipped and capable of providing you with the best in service.We arrange reservations for tours offered by AMERICAN EXPRESS, CNR, COOKS, FOURWAYS FRAMES, GLOBAL, CIE, GLENTON, HORIZON HOLIDAYS, TRANS CANADA TOURS, SIMPSONS, SOUTHDOWN, SUNTOURS,UTL HOLIDAY TOURS, and many other less familiar to Canadian travellers. If we do not have the information you want we will get it. Please don‘t leave it to the last minute for your reservations, Call now. bruce . |___PHONE I:l:)-uuo moore interiors BATH OIL EKTB) )Ehe Kingstuay Cravel Buresu TRAVEL 204 Oakdale Rd. Eatoms WALLCOVERINGS e BROADLOOM e DRAPERY WILL SATISFY THE TASTES OF THE ENTIRE FAMILY U -h"vluvd ave 401 hwy finch, ave whites until stiff and fold into butter. Bake on hot griddle until bubbles break, turn and bake other side. Mrs. R. Nicholson 8 Seven Oaks Avenue Toronto 18. She didn‘t have potatoes _ pow] on low setting, or by So she used a cup of riC¢, _ nong beat till creamed, She couldn‘t find paprika _ slowly add sugar little at a So she used some other SPiC¢ _ ;ime" then vanilla, milk, Tomatoes weren‘t in $eaSON; slowly beat in cognac last, So she used tomato paStE, _ pour into 2 bottles. No Substitutes: The whole can, not a cup, She couldn‘t bear to waste. And now she isn‘t speaking, She‘s convinced I pulled a fast one, So don‘t ask for my recipe, That one was the last one!!! Helen Palmer 76 Mercury Rd., â€" Rexdale, Ontario. SHOP AT HOME SERVICE rrone 745â€"1828 1 doz. egg yolks 1 cup white sugar 1 tsp. pure vanilla au.cyaptntedc_-nnedmuk 1 bottle cognac (liquor) Beat all ingredients slowly so as not to get air bubbles. Put all egg yolks in a large bowl, on low setting, or by better if matured 2 or 3 or macaroon. egg whites. Mrs. Kay Staniec 49 Alcan Ave. Toronto 520, Ont. â€"limited Downsview P.S. Make angel food cake 4j macaroons from or