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a J . A4 THE OSHAWA TIMES, Soturdey, June 6, 1939 MINCEMEAT ANGEL DESSERT Mincemeat Angel Dessert is a dessert designed to give the homemaker a holiday from apron strings. The rich, spicy mince- meat is combined with thick, whipped cream and spread be- tween layers of bakers' angel food cake. The whole cake is frosted with whipped cream. Red and green maraschino cher- ries cut and sliced, are used to fashion the Christmas decora- tions. The Mincemeat Angel Des- sert is then placed in the refrig- erator and held for several hours before serving. 1/3 cup mincemeat 1%. cups heavy cream, whipped 1 small bakers' angel food cake red maraschino cherries green maraschino cherries, sliced A Boiled' Egg Is 'Spoiled' Egg The kev to successful egg cook- ery is personality. Not the cook, but the egg! Consider the egg as a tempermental actress -- if it's handled right, it will give an appealing and brilliant perform- ance; abuse it and the effect is sure to be colorless, sullen and droopy. The basic rule in cooking is to avoid using high tempeature re- gardless whether the egg is being cocked in water, in a frying pan or in the oven. The egg refuses to be rushed, so should be cooked slowly over a low or moderate heat. There is that "tough cus- tomer" the "hard-boiled egg". Modern cookery has banished it forever and replaced i with the more tender "hard-cooked egg'. The basic rule is applied and the eggs are cooked slowly, rather than boiled, in water just below the boiling point for at least 30 minutes. Here are some tips on using egg whites. Egg whites should be folded rather than stirred. To do this a ~qr light over and under motion should be used. For puffy ome- lettes and souffles, fold the heavy mixture into the beaten egg whites, not the whites "into the other mixture. Incidentally, egg whites will beat up to greater vol- ume if they are taken out of the refrigerator and warmed up to Room temperature before using em. In meringue, sometimes the whites will beat up until the sugar is added, then go down and get soft and liquid. The reason for this is probably that the sugar has been added too fast and it hasn't had a chance to dissolve. In making meringues, add the sugar slowly. one tablespoon at a time, beating well after each addition. Allow two tablespoons of sugar for each egg white for best results. Finish bv beating until - she whites pile up well. 3 > 3 NOONDAY DISH Cream 1 tablespoon margarine or butter with % teaspoon dry mustard. Split 2 or 3 English muffins; spread with margarine mixture, place under broiler long enough to toast lightly. Drain' a 7%-ounce can salmon; mash with fork; add 2 tablespoons sweet pickle relish, 2 tablespoons may- onnaise or mayonnaise-type salad dressing; mix well. Spread on muffins; sprinkle each with 1 tablespoon shredded process American cheese. Broil 3 min- utes or till bubbly. For tuna-cheese broil -- Instead of s"Ilmon use a 6%-ounce can of chunk-style tuna, METHOD: Fold mincemeat into 1 cup whipped cream. Slice cake hori- zontally into three equal layers. Spread mincemeat filling be- tween cake layers. Cover top and ready to s X Yield: 10 VY BetYe Muffins deluxe For Evening Snack If you: had Thanksgiving dinner early in the afternoon everyone is full for quite awhile. But, around nine o'clock someone mentions that he is hungry. Why not serve some Bran Muffins Deluxe. Mix all the ingredients together and pop into the oven for about 25 minutes. The ready-to-eat bran gives that extra chewiness that everyone will like. Set a pretty tea table with the muffins, butter and jelly. Serve coffee and milk. Bran Muffins Deluxe are the per- fect smack for Thanksgiving eve- ning. BRAN MUFFINS DELUXE Ys cup shortening % cup sugar or molasses egg cup ready-to-eat bran minutes. Sift tog ing powder and salt; mixture and stir only until - bined. Fill greased muffin pans two-thirds full. Bake in moderate- ly hot oven (400 Deg. F.) about 25 minutes. Yield: 9 medium muffins. Whether your "big event" is a night on the town, birthday or anni- versa ry celebration, flowers will help to make it extra festive, extra memorable. We deliver anywhere, any- time. ... FLORISTS AJAX SHOPPING CENTRE 10v2 KING ST. WEST OSHAWA add extra joy fo any "special" occasion R. B. REED & SONS PHONE 1040 PHONE RA 35-1131 For A Fast, Oshawa School. of. Hairdressing. MRS. DIANA HALL, Prop. REGISTRATION NOW AVAILABLE Our school trains the professional beauticians whose skill goes to your head. fl you are interested in a Beauty Career, please call or visit our school at 16A ONTARIO ST. ~ Look Your Loveliest... IN A NEW « « « styling, Hann style trim and permanent, in the new look to harmonize with new fashions « » «+ YOU can count on us. week. PHONE RA 3-4212 Conventional Appointment Come in this CHARGE FOR MATERIALS ONLY All Work Done Under Supervision ® OPERATED UNDER GOVERNMENT LICENCE eo