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RUM soAED FRUITS Z pears 2 oranges 1 appie SSoz.cau phine appie 'chunku hi ltseown Jilie. iC. amy other fruit 3 tbop.,runi flavoàutg c.. umsweetened, pineâjpIe jm'ce" 1 c. di etgingerale 3pkg. Sweet & Low arificli mweet- emer Peel, cure and cut in, Chunks the, pearm and apple; peelý oranges separate into segments. In a., crock, comâbine ail fruits. Stir swet< e and rumn flavouring into pineapple juice, add the gingerale and pour over fruits. , Be ure jwice covers fruit. Cover the. crock with cheesecloth and refrigeratefor one week. Enjoyl (If necessary add More juice to keep fruit covered.) P.S. This deàsert is low in calories but big in taste, I always have it on hand for the holiday, season, but it's so good ail year. If calories are not your problemn you can use runi instead of rumn flavouring and 1 tIS- mp. sugar instead of sweetener. Use regular gingerale and pineapple juice. Myrtle Payne, Pickering Village, Ont. TARTE AUX PECHES 1 31/4oz. pkg. vanilla pudding (not Instant) Zc. mik 1 tbsp. Apricot -Brandyý i "biked pastry shel 1 19 oz; can liced peaches S8-green gpape i rsatrawberry, 1% top.corntitarch Combine puddling mix, and 2 c. MUIln pot and cook accordin t epack- age directUoni., >cool, 10 minutes, mtlrrng:twlce. Stir 'hlni1tbsp. Apricot Brandy and porfô ig into cooled pamtry sheil. cool to room tempera- ture.. Drain,., peaches, remerving 3 c. syrup and dry on paper towels. Place peach mlices in, circular design on top,0f fiilig starting on the outside. Arange, green grapes in a amail circle and place straWberry in centre. Bring 'k c. syrup to boil -then, reduce to sim- mer. Blend 2 tbsp., Apri- cot Brandy with corn- starch. Stir the mixture SlowlY. into hot syrup and continue cooking, stirring constantly until thick and transparent. ILet -cool, to -room -tem- perature., Spoon glaze over top of fruit and refrigerate pie until ready to serve. There you have a deli- cious but easy eye- catching pie. Mrs. Jean Sorensen Whitby, Ont. FROZEN PUDDING - * Nice For * Christmas Dessert ic. crushed pineapple 'kc. marasehino cherries 34 c.golden raisins 2 c. miniature marshmallows 1/3 C. chopped . bianched aimonda (toasted) 1 tbsp. grated lemon rmd DESSERTS 2 tbmp. lemnon julce 1 or 2top. rum, flavour14g (taste »fer flaveur) 2 egg whltes 1/ tmp. alt 34 c. granulated ugar. 1, c. cream, whlpped or 1 c. weli' chliled Carnation mali, wldpped Drain -pineappie and cherries,. ',.reservlng myrups., Cbopcherries. Combie sya and rai-, sins, heat. to boililng. Add marshmalom, stir un- til dlssolved. Cool.., Add pineappie, BYFREE PRESS, RECIPE GUIDE, WEDNESDAY DECEMiBER 1,1 l982, PAGE 5 WHITI cherries, nuts, lemon peel and, leion Julce, also rum flavourlng. Beat egg wbites and-Osait until foamy. Gîradually add ugar,, beating to tlff, peakm. Foid Into mixture. Fold hi wblpp- ed cream , or wblpped .Carnation.,Place hi ob,. lonig pan and freezeuntiil MÉs. L. Parrott Ohawa, Ont.' PUDDING SAUCE 4% c. boillng water 3 c. white sugar 1i c. butter Vanlila Meit butter, add white sugar and. stir unti brown. 'Add ,boilùig water. Add ,vanWla and rum lumt. Thickenl th cornstarch and water. Gý. Ewlng Brookin, ont. BELLE'S CHEDDAR fleur 3% tmp. baklng' >powder 34c.chliiedbutîer FLOWERS &GFT for your cards, paper & glfts. e . mlredded Canadlaip Cheddar Cheese % tmp. vanila Streusel Topphîg Inalarge bowi stir together fIour, ,.sugar, baking powder andmalt. WIth'pamtryblindercut butter hi inely; mtlr-t' cheeme.ý Betegg well; stir hi mjllk and vanilla.,Add,ý ani t once, :to: dry ingre- dienti; .stir, jumt until moimtened.--, aWh ly, O n i> E OF- 55 Baldwin St. Brooklin - - - -- - - -- - -I FESTIVE MINCEMEAT TRIFLE (Makes 10 to 12 servings) 3 egg yolks 4 c. llquid Carna- tien Instant Skim Mlk 2 pkg. (4-serving size) vanila pudding and pie filIing mix 1 tmp. vanhlla i (10.5Soz.) yeiiow pound cake ¼c.brandy, 1% c. prepared mincemeat % c. toasted siiver- ed ainuonda 3egwhitem, 34c.sugar Combine egg yolks and liquid instant skim mil k in medium sauce- pan. Stir in pudding mix. Cook over medium heat, otirring constant- ly, until mixture comea to a boil; stir in vanilla. Cool slightly. Cut pound cake into 12 slices. Sprinkle brandy over, slices; 'spread mincemeat over top. Line bottomof 2-quart ovenproof glass bowl or casserolewith.6 slices, mincemeat aide up. Sprinkle 34h of toa sted almonds 'over slices.' Spread 3% of pudding mixture over almonds. Repeat layera. Beat egg whites in amail mixing bowl until soft peaks form. Add augar slowly and con- tinue beating until stiff peaka form. Spread meringue over pudding mixture, sealing edges. Bake in. moderate oven (37511) 10 minutes or, until meringue is golden brown. Serve immediately or chill well to serve cold. Makes 10Oto 12 servings. Carnation Food Service Centre 10% off ail giftwares (Wlth this coupon) 655-3833. J U N ES ~SUGAR&SI BULKFOO DPRI PACKAGEO For Your ConveniE Cake Pan Rentais- w Cake Decoratlng supp Chocoate and Chocc - Moulds - Natural Peanut' "Whavkaw a*eio Hrs.: Mon.-Fri. 9-9 Sat. 10-6 si $1335 King St. E. 57 ~Os571q I I PICEp ICES. Bnce Ilto date . tButter. un. 11-5 9*241 i% Regular SALE Twin ................ '240 S189 Double .............. $309 S249 Q uee n .............. 1 . 1329 S263 King ................... 141 ni '330 hi gxea"d Bpi square, cake'pan; top wlth -ha& of Streuse, Topphig. BakMea t 750* for250 minutes,-' Ser-ve warm wlth butter., STREUSEL TOPPING: 34c. packed brown sugar 34c. choppçd muts Pi tmp.. greund cinnmon Combine 1afl ingre- dients. Mn. Petrie' QJ) Stop at, i Kit