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

Lemon I'm“. " -- Gradually add (cumming 2 1 cup white sugar 5 tbsp. flour lt tsp. salt 3 eggs, separated Juice & rind d 1 lemon 2 cup boiling water 1 tsp. butter 3 lbsp. powdered sugar 1 baked pie shell Blend sugar, flour & salt. Add egg yolks, well-beaten & juice & rind of lemon; beat until smooth. Add boiling water & cook 10 min. in double boiler Stir in butter. Pour into baked pie shell. Beat egg whites until stiff, add powdered sugar, & pile lightly on top of filling in pie. (Do Not Smooth). WPlace in slow oven of 300 degrees until golden brown Mrs. Lynn Norton, 287 Markland Drive, Apt. 112, Etobicoke, Ont. Pastry Blend Mix together in a large bowl: 5 cups all-purpose flour 1 tsp salt 1 lb shortening Then fill to 1 cup mark with water combine this to dry mixture. Can be frozen Makes about six 9" pie shells . Mr. & Mrs. J. R. Thompson 553 Prince Edward Dr. Toronto Ont. Childrens Party Cupcakes In a measuring cup blend: 1 egg and , tsp. vinegar . Pi: doz. flat bottom cones 11/2 cups all purpose flour 2 tsp. baking powder li, tsp. salt one-thyd cup butter % cup sugar 2 eggs 1/2 cup milk 1 cup maraschino cherries (sliced) Cream butter, sugar and eggs together. Add dry ingredients alternatley with bottom ice cream cones two- thirds full. Bake at 350 degrees F. 20- 25 min. Frost and decorate to suit type of party. Mrs. Jean Clark 495 Silverthorn Ave Toronto 339 Danish Pastry (Recipe may be doubled - use two eggs and 1 egg yolk together.) Dissolve thoroughly 2 tsp. sugar in V2 cup lukewarm water in largest mixing bowl. Crumble 2 cakes compressed yeast into water. Meanwhile scald 1/2 cup milk and allow to cool to lukewarm. While milk is cooling, cream together in medium- sized bowl 3 tbsp. butter and l4 cup sugar. -- Beat together in small bowl 1 whole egg and 1 egg yolk until light. Add In tsp. salt, '4 tsp. vanilla, ‘4 tsp. lemon extract/ Add' to creamed mixture and beat well. When yeast has sthod ten minutes, stir well and add the lukewarm milk. Stir again. Add 1% cups flour to the yeast and beat until smooth. Then add egg mixture and beat well. Fold in cherries. Fill flat cups flour approximately, or just enough to make a moderately stiff dough. Turn on to a floured table and knead _lightly. Place in a greased bowl, cover lightly With a clean clothandletinawarm place free from draught until it is 4 times its original bulk (about h hour or more). Punch down and knead 1 minute. Roll out on a floured board into an oblong Me inch thick. Measure out 3/4 cup butter and divide half of it into small pieces and scatter over lower third of the dough. Fold this third over to cover the butter. Divide remaining butter into pieces and scatter on top, then told remaining third of dough back to completely cover layer of butter. Press down edges well. Turn dough one-quarter way round and roll out to oblong 1/2 inch thick. Fold one-quarter of the dough at each end into the centre. Then fold side edges to centre in the same manner. Chill in refrigerator about 1 hour. Roll out to 1/2 inch thick. Fold in four again as above, and chill 1/2 hour. Roll out to oblong Winch thick again. Dough is now ready to shape. To Make Pinwheels: Cut strips about 1/2 inch wide and 4 inches long. Using palm of hand, roll out to about 8 inches in length. On flat surface, hold one end of a strip and wrap remainder of strip around it serpentine fashion to form a circle. Pinch end to outer edge of dough securely. Place on a greased baking sheet. Cover and let rise. Roll out dough from 5 inch circle to 10 inches in diameter. Cut into wedge- shaped pieces. Begin with broad end of each piece and roll up tightly. Place on a well-greased baking sheet and curve slightly into crescent, shapes. Cover and allow to' rise. To Make Crescents: After shaping dough, cover and allow to rise in a warm place free from draughts for about 3/4 hour or until double in bulk. Brush with 1 egg-white mixed and beaten up with 1 tbsp. cold water. Decorate with cherries, nuts and raisins, using jam or instead vanilla pudding (already made up) in creases of pastry. Make the crescents and pinwheels quite small as they rise, and are prettier when small. Bake in a 375 degree F oven for about 12 minutes until light brown on the 4th or 5th shelf of oven, preferably only one batch at a time so they can be placed in the exact centre of the oven. Brush with melted corn syrup while still hot to give them a glaze (after they are baked and removed from oven). N.B. Danish pastry do not keep well over, 24 hours, so should be frozen to prolong life and freshness. Carol E. Owen, 675 Martingrove Rd., Apt. 307, Weston, Ont. M9R 3T5 New Fail (makes 12) frozen tart shells or pastry for 2 crust pie omsthird c. butter one-third c. light corn syrup M c. brown sugar l/d tsp. vanilla 1 egg, lightly beaten V: c. seedless raisins or chopped nuts or both Preheat oven to 375 degrees F. Line 12 small tart pans with pastry Combine remaining ingredients and spoon into Bake in preheated oven for 15-20 minutes. J. Brieditis 39 Taysham Cres. _ Rexdale Ontario Strawberry Torte 5 eggs, separated pinch of salt 1% cups sugar, divided few drops almond extract % cup butter, at room temperature . 1% teaspoons of vanilla Ph cups sifted all purpose flour 2 teaspoons baking powder 1/2 teaspoon salt one-third cup of milk 1% to 2 cups of sliced strawberries sliced almonds 1/2 pint whipping cream Assembling - whip cream, then put cakes with meringues together, with a little of the cream between. Top with cream and garnish with whole berries. Mrs. P. Brett, 63 Kingsway Crescent, Toronto 18 Beat egg whites with pinch of salt until stiff but not dry, gradually beat in % cup of sugar, beat until mixture stands in peaks. Cover with the berries, then with meringue, sealing well to edges. Sprinkle with Bake at 350 degrees for 30- 35 mins. _ Add remaining flour and combine. Spread in two 9 inch layer pans which have been lined on the bottom with waxpaper, then greased. Batter will be a very shallow layer. Add almond extract and place in refrigerator while making cake, cream butter and blend in remaining 1/2 cup sugar. Beat until light, then add egg yolks and beat again until light, add vanilla. Sift flour with baking powder, salt and add half to butter mixture, combine, then mix in milk. Maid of Honor Tarts 12 Unbaked tart shells raspberry or cherry jam 4 tbsp. butter I4 cup granulated sugar 1 egg one-third cup rice flour '4 tsp. almond flavoring Lirie flia inch tart pans with rich pastry. In each put a teaspoon of jam._ _ _ Cream butter and blend in sugar. Add egg and beat until light. Then stir in rice flour & add flavoring. Put a rounded teaspoon of egg mikture in each jam filled tart pan and bake at 400 degrees for about 15 minutes until pastry and topping are done. Audrey Smith 4 Beau Maris Cres. Weston, Ont. Tempting pies Butter Tam hetqtaottttutter 1euphromttrugar lcupraisins 1 this. milk Mix ingredients in a bowl and beat with a fork. Line muffin tins with evenly. Bake in 400 degree oven 10- 15 min. Being careful not to get them too brown. Mrs. W. Hopkins, 196 King St., Weston. Cottage Cheese Patties 2 tbsp. minced onion 1/4 cup grated carrots 2 tbsp. minced parsley 2 cups cottage cheese, well drained 1 tsp. salt Va tsp. paprika 1/4 tsp. pepper 2 cups soft fine bread crumbs, white or whole wheat, or half and half 1 egg, beaten 2 tbsp. water 2 cups high protein cereal (Special K, Team or Grapenuts Flakes) Combine onion, carrots, parsley, cottage cheese and seasonings, mixing thoroughly. Stir in bread crumbs, and shape into 8 patties. Add water to beaten egg. Dip patties in egg mixture and roll in high protein cereal. Place in a greased shallow pan and bake at 400 degrees for about 15 mins. or until lightly browned and thoroughly heated. Serve at once. If preferred, these may be cooked in corn oil in a large frying pan on top of stove, turning to brown both sides. For variations, other herbs may be added, such as sage or savory, or any other favorite. For added nutrition, a tablespoon or two of wheat germ may be also be added, as well as a tablespoon or two of skim milk powder. Note: Quantities do not have to be exact in this recipe. For example, if the carrot grates up to half a cup just use it and the same with the onion or bread crumbs. Mrs. D. P. Holmes, 982 Royal York Rd., Toronto 21, Ont. Peach Pastry Preparation time: 20 minutes Baking time: 45 minutes flour 1/4 teaspoon baking powder Me teaspoon salt 3/4 cup sugar M, cup butter or margarine 12 peach halves, fresh, canned or frozen 1 teaspoon of cinnamon 1 egg, slightly beaten 1 cup dairy sour cream Heat oven to 400 degrees. Intoa mixing bowl, sift flour, baking powder, salt and two tablespoons of the sugar. Using pastry blender or two knives cut in butter or margarine. Press mixture firmly on bottom and sides of 8-inch square pan. Drain peaches and arrange on pastry. Sprinkle" with" combined cinnamon and remaining sugar. A --, Bake in hot oven 15 minutes. Blend egg and sour cream. Pour over peaches. Bake 30 Minutes longer. Serve cut in squares, either warm or cold. Mrs. E. Springman, 511 The West Mall, Etobicoke, Ontario. cup-s sifted all-purpose and divide mixture New Fail Pushy (Enougtstororoerut_, f” WP. Ill-W90 can be frown.) h tsp. an 5 cups flour _ 2 tsp. salt . ' h tap. ttnhirtg 'ttN itt/iardorshortening., lieu Wax Mixastopiedough. Bunk p 1 egg into ' OE. meagttring . cup. Addl tblsp. vinegar fill ooe-third. cup cold cup with cold water. This pastry It Mix into flour mixture. yigldone 9" douhl This pie dough iaflaky and IP? t,!etre, salt b: perfect. Butter Tarts Mrs. Sandra Vincent 1813 Martin Grove Rd., Rexdale, Ont. 80 MacDonald Ave., Weston, Ontario. 1 egg beaten one-third cup butter 1, cup brown sugar 2 tbsp. milk lie cup raisins or nuts 1 tsp. vinilla 1 pastry receipe Mix _ all - ingredients together. “Since 1932 The Home Comfort , OStainless steel case and $3332; parts --can't mst q Protect furniture, save fuel 0 Operates for less than Mt cent a day 0 Positive fingertip controlled humidity q Highest moisture output 'in competitive comparison tests . Keep warmer at lower hu- midified temperatures CALL TODAY Price includes installation of Drumatic 905 with duct humidistat on forced warm air furnaces, and Federal and Provincial Sales Taxes. HIE throughout your home 279-3440 1713 MAUAWA AVE. IijtlSSl$Sli0tyi, ONT. DOOR price ATLA one-third cup cold water Rotunda 1%ctqnaliqttrpatetiottr tumult htap.tteAietgpmrdw yield one 9" double crust pie mix flour, salt baking M? der. Together cut in short- ening with 2 knives pastry blender, add water a little at Roll Ms" thick and cut into 4" rounds. Press into med. ium size tart pans. Fill tart shells two-thirds full.Bake 450 degrees for ' min. Reduce temperature to 350 degrees and bake 15 to 20 mih. longer IT until pushy is Mrs. Sandra Vincent 1813 Martin Grove Rd., Rexdale, Ont. Yield 12 to 15 tarts. q cums“ if known»! . m $94” ELIMINATES -irare _ uscmcm WILTING