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CHOCOLATE TORTE 1% cups sugar 1 tbsp. cold water 3% cup flour 2-3 cup cornstarch (or potato flour) 1 tsp. baking powder 6 eggs Beat eggs, add sugar and beat until thick and light, add water. Sift dry ingredients on top of egg mixture and fold in carefully. Butter and flour three 9" pans or four 8" pans. Bake in moderate oven 300 to 325 degrees approxi- mately 15 to 20 minutes, until golden in color. When cold re- move from pans and split each layer into two. Now fill with fol- lowing: 34 1b. soft butter (margarine) 2 cups sifted confectioner"s sugar 2 egg yolks (unbeaten) 2 6 oz. pkg. semisweet choco- late pieces Beat butter until fluffy, add confectioner's su gar gradually then egg yolks, one at a time, beating until fluffy, Melt choco- late over hot, not boiling water, then cool it before blending into butter mixture. Spread on layers, laying one on top of each other and ice with whipped cream, Mrs. R. D. Luke, St. Paul's Guild, St. Paul's Presbyterian Church ICE BOX ROLLS --~Crush % pound Graham Crackers. ---Mash 4 bananas. --Chop % cup stoned dates and 4 cup nuts. --Cut % pound marshmallows in quarters. Procedure: Mix all together with orange juice to make a com- pact roll. Shape evenly, roll in wax paper and chill overnight. To serve, cut in slices and garnish with whipped cream. Mrs. Leslie Lloyd, 361 Phillip Murray, Ave. Local Guide Assoc.: Adelaide District. HEAVENLY PIE 1 cup granulated sugar 4 egg whites ¥% tsp. cream of tartar Sift 1 cup sugar with cream of tartar. Beat whites until they stand in peaks. Gradually add sugar. When meringue makes stiff glossy peaks, spread it over bottom and sides of deep pie plate (9") making bottom ¥%' thick and sides 1". one hour. Cool. 4 egg yolks 3 tbsps. lemon juice 1 tbsp. lemon rind 1% cup sugar 15 tsp. salt 1% pt. whipping cream Beat egg yolks slightly. Stir in % cup sugar, lemon juice and rind and salt. Cook in top of double boiler till thick about 8-10 minutes. Cool. Whip 1 cup of cream and fold lemon custard into it. Fill meringue shell. Put in refrig- erator at least 12 hours and pre- ferably 24 hours before using. Garnish with remaining whip- ped cream and grated chocolate in centre. Mrs. Allan Stacey, Del-Mar Group, King Street United Church COCONUT CRUNCH TORTE 1 cup graham wafer crumbs ¥% cup moist coconut (desiccated preferred) % cup chopped walnuts Second Part 4 egg whites 1% tsp. salt 1 tsp. vanilla 1 cup white sugar 1 pint ice cream Method: Combine first mixture in one bowl. Beat egg whites, salt and vanilla until foamy. Gradually add sugar and beat until stiff. Fold the two together. Spread in well greased pie plate. Bake thirty minutes in 350 de- grees. Serve with ice cream, Mrs. Bruce Sonley, Mary Street Home and School. Bake at 275 FROZEN LEMON DESSERT % cup finely crushed cornflakes (2% cups uncrushed) 3 eggs separated % cup white sugar 1 cup whipping craem 1 tbsp. lemon rind ¥% cup lemon juice Thoroughly grease 8 x 8 pyrex cake dish. Coat bottom and sides well with cornflakes. (Reserve a little for topping). Beat egg whites until they hold a point. Then gradually beat in sugar. Beat until stiff and glossy. Beat egg yolks until thick and lemon colored. Fold into meringue mix- ture. Combine cream, lemon rind, juice and beat until stiff. Fold into egg mixture, Pour into pyrex dish. Sprinkle remaining crumbs on top. Freeze firm. To serve uct in squares. Serve 9. Mrs. Gordon Burkhart, St. Paul's Guild, St. Paul's Presbyterian Church. PINEAPPLE LOAF 26 fresh marsmallows 3% cup milk 1 cup drained pineapple chunks (chopped) 14 pt. whipping cream 12 graham crackers, rolled Place marshmallows and milk in a saucepan and place over very low heat until marshmallows are melted. Remove from heat and cool. Add 1 cup pineapple. Beat the whipping cream until stiff and add to mixture. Sprinkle about half the crumbs over the bottom of a rectangular cake pan. Pour in the pineapple mix- ture and spread evenly over the pan. Sprinkle the remaining cracker crumbs evenly over the top and place in the refrigerator to chill (3 - 4 hours). Cut in squares to serve. Garnish with whipped cream and maraschino cherries or mint leaves. Mrs. R. Lunney, Business Women's Fellowship, Calvary Baptist Church THE OSHAWA TIMES, Tuesday, Aude 28, 1960 19 SR " APRICOT PECAN TORTE 2% cups sifted pastry flour 2-2 cup finely chopped pecans 1% culls fruit sugar 1% tops. baking powder 1 tsp. soda 1% tsp. salt 2-3 cup soft shortening 2 (5 oz.) tins jr. strained apricots 2 large eggs 3% tsp. almond or coconut oxtract Stir 2 tbsps. of the flour into nuts and set aside. Sift remain- ing flour, sugar, baking powder, soda and salt together into a bowl. Add shortening and 2-3 of the apricot puree. Beat at med. speed for 1% minutes. Add eggs, remaining apricot and extract. Beat 1% minutes. Fold in pecans. Pour into two deep 9" round cake pans lined with greased wax paper circles. Bake at 350 for 35- 40 min. Loosen edges and cool. Remove from pans. Frost with orange icing or a caramel and cheese frosting. (See under frost- ings.) Keep refrigerated until served. Mrs. Gabriel Lavietoirl, Del-Mar Group, King Street United Church LEMON SOUFFLE! eggs tablespoon margarine cup sugar tablespoons flour Juice and rind of 1 lemon cup milk Method: Stiffly beat 2 egg whites and set aside. Cream margarine and sugar and add flour, lemon juice and rind, 2 egg yolks and the cup of milk. Add egg whites to above mixture. Set in 6%-inch .open casserole, Place casserole in larger pan of hot water. Cook in oven 300 degzees F. for about 30 minutes or until top is browned. Serves 5. - Mrs. Williams Witham, Ladies' Civitan Club ---, \) Terrific TV DINNER CHICKEN me ROUBH ine. NEN frie FOR HOME DELIVERY PHONE RA 5-8978 Jersey Milk Regular Milk Homogenized Milk Skimmed Milk Our List of Dairy Products Is Complete Chocolate Milk Whipping Cream Table Cream Sour Cream Buttermilk OSHAWA DARY L LTD. "The Dairy That Satisfies" Eggs Creamery Butter Fond Sutkes Danegoods Brisling 29 Cocktail Sardines. Tin 8 FROM NORWAY Cred Poste. Tin +31 Kipper Snacks .. FROM GERMANY . FROM DENMARK . . . Plumrose Cocktoil Sausages. Tia for Tie 39 EATON'S in OSHAWA Exciting taste treats from many lands ... . in the Eaton's buyers shop the world around . . . exploring markets in the Far East . . , purchasing delicacies from Europe « « » bringing you a wide variety of fine foods. Countries represented in the Hostess Shop include England, Ireland, Scotland, France, Norway, Denmark, Sweden, Switzerland, Germany, China, Japan, India, West Indies, Holland, ltaiy. Israel. FROM JAMAICA . . . Preserves and Honey. Jar .. Staco Akees. Jar FROM ENGLAND . Robinson's Lime, Lemon or ronss. Savior water, Refreshing, Invigorating + drink Corib Brand Coffee. Tin cseseccecsencsecenrevsene --concentrated, just mix with water. Bottle .... o Marmite---concentrated essence containing Vitamin B12 es deficious as a shroae; or ... «39 1.39 Blackcurrant Juice. . XOX Biscuits. 129 7 30: 60...79 FROM IRELAND . . . dali dh «39 iserssiveens. WHY added to soups, stews. An appetiz- Lex ing beverage for invalids jar Frank Coopers . Joms and Marmalades. Jar 39. 4-ox. 69 8-o0z. 1.19 150s. 1.99 49, .59 1.89 CE EE A EE EE EE FE EEE EE Steak and Kidney Pie. CEP ee E0000 0000 000000000000 000COOIOPRTIRTS FROM SWITZERLAND . . . Knorr Soup Mixes -- dried soups in a variety of flavours -- Oxtail, Green Petr Spring Vegetable, Mushroom, Chicken. Pkg. FROM HOLLAND . .. FROM SCOTLAND . Moggi Seasoning Droste C : Tim ... 13 ons 1.39 Kisller's Durden, Gn So 1.59 Bottle ...+39 and 98 2 ._ _ _ CLIP THIS RECIPE FOR YOUR FiiL Hiltholl's Jams. Jar Victoria Biscuits. Pkg. Tasty Cheese Balls Delicious little appetizers or snacks ! 1 can sardines(drained) 1.3-0z. pkg. cream cheese 1V2 tsp. Worcester Sauce Salt and Pepper Chopped salted nuts EATON"S HOSTESS SHOP, MALL LEVEL, DEPT. 579 Place sardines in mixing bowl, add cream cheese, Worcester sauce, salt and pepper to taste. Mash well with a fork, blending until smooth. Place in refrigerator. When chilled, form into small balls and roll in finely chopped nuts. PHONE RA 5-7373