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Dear Homemakers: - This year we have compiled a new kind of Times Cook Book and hope that you will enjoy it. Instead of asking you to send in recipes to us, we have selected the best of the recipes collected over the past year and invite your comment, ; Some are frankly adventurous; . others are new twists of old standbys. There is no excuse for a dull table any more. Grocery shelves offer a lively assortment of import ed foods and spices, prepared mixes and exciting packages, all worth investigating. Photo by Hornsby For those who prefer to assemble their own basic ingredients and season to taste, we have included some tasty dishes and sauces. Start a collection of herbs and spices and discover a flair for flavor. These ancient secrets of seasoning should be added with discretion. Subtle flavoring is the sign of the accomplished cook. Like perfume on a lady, it should be sugpested rather than an- nounced, We hope that you will dip into this Cook Book aH year round and for that'reason we have called it "Four Seasons" and divided it accord- ingly. In each section you will find dinners and desserts to suit the time of year. Don't forget a tempting meal is a mother's expression of love for her family and is the high- est compliment a hostess can pav her guests, Good cooking! SA Arne kill Some Equivalent Weights For Christmas Baking Nuts--SheHled. | pound Butter or Margarine, 2 cups: | 4 cups: | pound Flour, enriched, all - sifted, 4 cups: 1 pound | Suet, chopped, lightly packed, | 4 cups: 1 pound i Sugar--Granulated, 2 pound | pound Brown sugar, firmly packed, | Chocolate, 1 square: 1 ounce 2 cups: 1 pound | Candied Fruit--Citron, 3 Icing sugar, firmly packed, 3'2 cups: 1 pound eups: 1 pound |" Lemon and Orange Peel, Eggs--Whole, 5: 1 cup {cups: 1 pound Yolks, 12 to 14: 1 cup Spices (powdered), app. Whites, 8: 1 cup ' thsps.: 1 ounce COOKERY TERMS AU GRATIN.--WMavored with grated cheese, covered with crumbs browned in oven. BAKING is cooking by dry heat in an oven or under hot coals or on heated stones or metals. BASTING is moistening meat while cooking to prevent drying and to add flavor. BOILING is cooking in Liquid (usually water) at the boiling point. app 1 purpose, | Raisins--seedless, 3 1 [pound Seeded, 2% cups: 1 pound Currants.- 3 cups: 1 pound 1,. Dates (pitted), 2a cups: cups Cups: BROILING is cooking by direct sheat as from hot coals, a gas flame, or an electric element. 1 | to id 304 4! i should be sprecd on | Christmas Cake! Baki Hi + | Fruits, nuts, etc., attractively ar- Preparation of Fruit: Small dried and glaceed frulls are nsually left whole, larger fruits land nuts such as candied cher- vies, pineapple, walnuts, ete., layer of ornamental frosting be- fore it hardens. Cakes may be left un-iced, but topped with a glaze which imparts a shiny surface. glazes for fruit cakes, one of the ed to the boiling point and brush- {ed over the top surface while is still hot, A glaze is usually ap- | plied to the cake twice. Fruits, scissors dipped in flour or hot|nuts, etc., are arranged on the | water. Prepared fruits may be | Surface of the cake between the combined and lightly dredged | first and second glazings. with flour to prevent them from, Storing Fruit Cakes: sticking together or falling to the | cakes and puddings improve in bottom of the cake or pudding. Blanching Nuts: Blanching is removing" the skin from- smooth surfaced nuts. Pour boiling water over the nuts; allow to stand about five minutes, Drain and rinse in cold wafer. Slip off skins. If blanched nuts are fo be shred- ded or cut, do so white thev ave stil warm, Cover and store blanched nuts in refricevator, if they are not to be used immed- iately. Prepavafion of Pans: Fruit cake is high in sugar eontent and. burns easily. Pans should be smooth! lined with heavy paver, which. insulates the pans and prevents the cake from scorch- ing. Use two or three lavers of brown paner or heavy white paner, greacirg thoreughly the top laver which will be next to the 'hatter, Baking Frrit Cakes: Cakes should he haksd in pans sized according "to those suggested in recine being used. Oven temper' ature and baking times vary ac- cording to recipe. Heavily-fruited cake will retain a moist, rich tex- ture if a shallow pan of water is placed in the bottom level of the { oven throughout 'baking period. It Iz necessary to watch water level and renlace water as it evapor- | ates. If ton surface of cakes scem {to he getting too brown, cakes {may be lightly covered with a {aver of heavy brown paner. { Baked cakes, once removed from oven, should be allowed to stand in pans at least half an how to cool amd "set", before being in- veited on cake racks and paper is removed. Decarating Cakes: Many pre- | fer an almond naste topping on ! fruit cakes. The paste, home- made or commercially prepared, the 'eold allow for even distribution of fruit and to ease the cutting of the finished cake Candied and dried fruits are eacily ent with ("ripen" in.storage in cool place for several weeks The natural moisture of fhe cake must be well sealed-in. Wrap cakes 'se- curely in aluminum foil, place in metal container with lid. Cakes may also be wrapped in moisture-proof film, . the ends sealed air-tight. If preferred, fruit cake may be wrapped first. in cheesecloth dipped in wine, brandy or cider, them im alum- inum foil, A Timetable For Vegetables Asparagus Beans, lima 30-45 mins. Beets, young ...... 36-60 mins. "Beets, old 3- 4 hours. "Beans, string 20-30. mins. Cabbage veo... 10-20 ming, Carrots; young, whole .. old. sliced ....". Cauliflower: in pieces whole Celery Coin, green Cucumbers 10-15 mins. Chard, Swiss ...... 20-40 mins. Fognlant vvaee 15-20 mins. Manrow, Veg. ..... 15-20 mins. "Onions 20-45 mins. *Parsnips 30-45 mins, Peas 15-40 mins. 15-25 mins. 15-20 mins. 30-40 mins. 15-25 mins. 20-35 mins. 20 ming 20-30 mins. 8-10 mins. 20-30 mins. 5 mins, 5 mins. Squash, summer .. Squash, winter .... T~matoes Turnips : *Or until tender. Canned fruits are good with a | cake, theu topped with ornamen- main dish: try hot white grapes | | | | | CARAMEL--Brown sugar and butter made into a syrup. CASSEROLE.--Dish with cover used for cooking foods in oven. COMPOTE.--Stewed fruit, i FRAPPE.--Partly frozen. FILLETS. --Meat or fish in long thin slices, generally rolled and tied. FILLET MIGNONS--Fillet of beef served with sauce. i FRICASSEE.--Chicken, veal, etc., stewed slowly in gravy. FRYING (or Sauteing)--Is cooking in fat. GLACE.--Covered with icing--a shining surface. : HORS D'OEUVRES.--Relishes, celery, radishes, olives. pickles. etc. ' MERINGUE.--Beaten egg whites and sugar. PAN-BROILING is simmering for a short time preliminary another method of cooking. PUREE.--Vegetables cooked, rubbed throuwgh a sieve and made into a thick soup. ROASTING js baking applied to poultry, game and meats. SEARING is browning the surface of meat by the quick application of intense heat. SIMMERING OR STEWING is boiling point, SOUFFLE.--Baked mixture using meat, fish or cheese as a base : and made Hght with beaten eggs. STEAMING is cooking in steam with or without pressure. WHIPPING is rapidly beating to incorporate sir. ! bo cooking in water just below the fal frosting. Orramental frosting | with fish, red cherries to baste should be applied in two layers, | the pork roast, broiled peaches the first one being quite thin. ' with almost any meat, | ranged, should be placed on top | | For Sandwiches | Make There are a number of popular | should he chopped or cut up fo Most simple is corn syrup, hea'-| | Sliced tomato with Fruit flavor and texture if allowed fo | THE OSHAWA TIMES, Seturdey, June 6, 1959 3 Tomato Mates use of Canadian hot house tomatoes in sandwiches. | Try some of the following com- I binations: {Sliced tomato | bacon strips, ham, j canned pork. with cooked bologna or ham and dill pickle. Sliced tomato and relish. Sliced tomate with lettuce and chopped corned beef and egg blended *ogether with dressing. Sliced tomato and liver | sausage. ; {| Sliced tomato with cheese | spread or sliced cheese and a I'dash of mustard. |. Sliced tomato with sliced ham, sliced hard cooked egg and may- onnaise. 4 Sliced tomato with peanut but- | ter and lettuce, chopped Sliced -tomateo * with mint, chives or thyme. Sliced tomato with horseradish, lettuce and mayomnaise, pith meat load ssn in Kg Ho AAR IN FULL MEASURE A cupful of liquid means all a cup. will hold. Teaspoonful of liquid, all spoon will hold. Salt flour, seasoning, spiced. and all liquid are measured level, To measure leve. trp. « a into dry material, taking wp a heaping spoonful, then level it éven with edge of knife or spoon." To measure part of spoonfu'. cut lengthwise of spoon for half and crosswige for quarter, Téaspoons ful of butter, meltec, should be: measured after melting. Measure a cupful of whipped cream after whipping. Always sift flonr, salt and baking powder, spices, pow- dered sugar and soda before measuring. If measured in solid state before sifting, much move than quantity called for wil be used. SUBSTITUTIONS Substitutions that are safe for even the novice cook when the called for ingredient is not avail- able are: 1 tbsp, cornstarch .., . flour, \ 1 c. siffed cake flow 2 thaps, Sen doe. "| minus 2 thsps. sifted all-purpose flour. 1 c. all purpose flour ... 1 e. plus 2 thsps. sified cake flour. 1 square chocolate . . . 3 thsps. cocoa plus 1% tsps. shortening, HORNSBY by HORNSBY STUDIO. Capture That Glorious Moment with a "TRUE-TO-LIFE" PORTRAIT Memories of that Glorious moment can remain with you always when you record it with a portrait or photo by Hornsby Studio. Time can erase a great many memories , . Life' Photograph by HORNSBY will BRING THEM BACK AS VIVIDLY AS IF THEY HAD JUST HAPPENED. Don't let that precious occasion pass without recording it for the future , . . STUDIO . but a ""True-To- Call Us Anytime for ., . . CHILDREN'S PORTRAITS * WEDDINGS ® RECEPTIONS e GRADUATION PHOTOS e FAMILY PORTRAITS, etc. Six Poses For Your Selection Proofs Returned Quickly! HORNSBY STUDIO "Oshawa's Finest Photography" 3 SIMCOE ST. SOUTH -- RA 5-0151 Your Choice of Portraits IRIAN, 13 THe Black & White or Tinted !