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PACGTE TWoO an even stiff, dip water. P Ing Ccoolec make spr if the ca soak into between : cake layer 3. Drop the spread weight (Obser terial (this type may be used as filli cooked pie shells). (b) Fruit pureesâ€"sieved fre cooked fruit pulp, sweetened, (e date, raisin, apricot). Also usef filling . tarts or putting cookies to in pairs. (c) Prosting (either cooked °C cocked)â€"with or without addit fruits and nuts. (d)) Whiuipped creamâ€"thick « whipped stiff, lightly sweetenec flavoured, and (on occasion) col (Sometimes stiffened with gelatir General Directions for Fillin 1. Make filling thick enoug tA» Crean is milk or fr flour or corr mock of cake, an There are and frosting type: 1ce FILLINGS The butter « ~P‘U R ES 1 |WORLD‘S LARGESTâ€"SELLINNG BRAND OF EVAPORATED Milk | Someffizng DIFFERENT . £ W CA £% 2. A A A 3 ty *) B A ECC OR C L2 3. 1. Put Gried fruitsâ€"pitted dalt (‘h()})[)t(i figs, raisins or soaked dr apricotsâ€"in double boiler with a lit water and sugar to sweeten. CO stirring occasionally until thick enou to spread without running off ca Rremove from heat and add a lit lemon juice to sharpen fiavour. lttle grated rind may be stewed w the fruit). DATES, FIGS OR RAISINSâ€" Â¥miir id Fat + 16 ao l t ehanmnoeod {'l){)k 110 Buy yvour salt in this hany form nd gargle, | 2 tablespoons lemo! | 1 teaspoon grated 1â€"2 cup sugar | t 4 1â€"2â€"tablespoons f 1â€"2 cup boiling wat ! 1 egg yolk | 1â€"8 teaspoon salt | 1 teaspoon butter | Grate lemon rind and In Handy paCkaQC luilce. to steepn: A CANADIAN PRODUCTâ€""FROM CONTENTED cows®" ~nol 3( prevents ther kept in moti( or 51'eaéfést on uUupper iayer Custardâ€"Type Fillings 11 Handy Package mss EDP CV Fully Protected by Canadian Copyrights A complete Cogkery Arts Course in 12 Lessons dealing with all the fundamentals of this Importaat Subject. Thoroughly practical to the beginner as well as to the experienced Cook who is interested in the newer, better, more economical metlthods, CANADIAN COOKING SCHOOL 1 K for creaming your breakfast cereal, you have a delightful surprise in store. You‘ll find it appetizingly different when you add that distinctive Carnation flavour, Carnation‘s double richâ€" ness and smooth creaminess. Just as with coffee or fruit, Carnation is so much better for cereals beâ€" cause it is evaporated to twice the richness of ordinary milk, and is homogemzea to make it equally smooth and crsamy throuch IF you haven‘t tried Carnation Write for two fre 1€ ntent: coffee and dro Good for cake, tarts or Variation of Cream COCOANUT CREAM Good for cake, tarts or pie fillings. CHOCOLATE CREAM FILLING it up 3â€"4 square chocolate and put in uble boiler with the cold milk; scal gether. then beat till smooth wi 1â€"8 teaspoon sait 1 teaspoon butter irate lemon rind and ce, to steep. Mix sugar and flout lorified I1 etl ibl n fully cooked, the acid. has the ef , of thinning the mixture. . When partially cool, add flavou s such as vanilla and other extract XAMPLES OF CUSTARDâ€"TYPE FILLINGS Cream Filling arnation â€" for iT Babic id m} a t ix together the sugar, four nd stir in the hot milk slowâ€" to the double boiler and stir till thick; then stirring occaâ€" eat the egg yolks thoroughly, little hot mixture, stirring stir back into double boiler; ook for a few moments until ns. Cool slightly and add the isp0oot aspoo! oronto. Ontar t o d a y ip shredd 1k R eci pe bet i(€: IIOur Wl 1 n boiling water mixture before starch ornstarch or flour ha ed., the acid has the ef boo ind kle pig N11 Fillin 11 THIE PORCUPINT ADVaANCE, ThiiNS, oNTaARTO among compan "Big ] had t memb Has High Place in List of Leading Prod 11 M B OÂ¥ T‘imm D. Brady TEâ€"With the fresh fruits, inâ€" sugar to 1+3 cup). Uncocked Meringue Filling the Ordinary Whipped Cream Dried Fruit Fillings ggested Oran Fillin In Fillin Producers ipricot pulp, instead of d canned ) whipped ‘hopped aded. m entatliVv ‘ompan h plac x1 TT 1¢€ Put th Dea lropped oft bal he Ren M spri 1 C LIT Ornan white, to eat. An the vital e most delici keep them COME ON YOU SHREDDED WHEAT! A eagerly t Wheat Biscui days, cold for Sevenâ€"Nlinut Ladyv Baltin Boiled Frostin THE CANADIAN SHREDDED WHCAT COMPANY, LTD Frostin 1ing, all OveI their with milk o Read Niagara Faills, Cansda it on t have to. tempt them cel that they are enjoying uts in whole u‘eat, in a m to make them sturdy, . ready to serve, :, children look forward oldenâ€"brown Shredded . . . seived hot for chilly i‘t have to "tempt‘" them 1 that they are enjoying Aillions use Rinso in tub, washer and dishpan Clothes almost wash themselves CORN SYRUP . . . when you use these safe suds AUNORY SOAP cET magroe? V ariations Al N SWt SW T P T Oe °C s eb mt â€" 7\ VITH MY OWN CYES. ANGD TO THINK THAT I dtONW‘T It Frosting Threatens rapidly Chocolat vyhen C( FUDGE FPROSTINGS RINSO WASHKE <gRE?" 11 p1 ‘ SsuUugary. «° Fudgze Frostin | D NEVE ON‘T SEE it pat boil, then co 34 degrees FP. 1 ‘. for candy. 1 vanilla and be v. of consisten boiled frost iin that th i V 1J ittle nNAOo! ery little some o| cook thet mixture ting., bu ometer always it. suga thick o little firm ol