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ER Te mp er Te Ten ~. ened. Add rhubarb and remain- . do not stir. Turn .into a greased 20 THE OSHAWA TIMES, Tuesday, June 28, 1960 STRAWBERRY, RHUBARB RING For menus, feature a gourmet garland of fresh fruits. Serve it with an economical STRAWBERRY RHUBARB RING (Makes 6 servings) cups. fresh strawberries cups diced fresh rhubarb cup water cup sugar packages berry flavored gelatine cups hot water cups whipped instant pas- teurized powdered skim milk Crush % cup strawberries; re- serve for topping. Combine _rhu- barb, 3% cup water and sugar. Cover and cook 10-15 minutes, or until rhubarb is tender, stirring occasionally. Drain rhubarb; re- serve liquid. Combine rhubarb liquid, gelatine and 3 cups hot water; stir until gelatine is dis- solved. Chill until slightly thick- ing 1% cups strawberries; mix well. Turn into 9-inch ring mould. Chill until firm. Unmould. Fold crushed strawberries into whip- ped instant skim milk powder. PINCH PIE 1 cup sifted white sugar 3 egg whites 1. teaspoon baking powder 1% teaspoon salt 1 teaspoon vanilla 1 teaspoon vinegar 1 teaspoon water Sweetened fresh or fruit such as: Fresh strawberries or rasp- berries and sliced bananas or canned peaches or apricots, pine- apple and bananas. Whipping cream. Method: Sift sugar, combine vanilla, vinegar 'and water in cup or small pitcher. Beat egg whites, baking powder and salt until stiff. Add sifted sugar very slowly, 1% teaspoonful at a time, alternately with a few drops of the combined liquids. Beat con- stantly. When all ingredients have been added, continue to beat the meringue for several minutes. Heap on lightly greased dish from which it 4s to be served. Shape the meringue like 2 pie with a heavy edge, using a spatula or knife. Bake in very slow oven at 275 degrees for one hour or longer. Serve with fruit of your choice and top with sweetened whipped cream. Nine- inch plate suggested, Mrs. John Gorssline, Ladies' Civitan Club stewed " BITTERSWEET NUT TORTE 1 1-3 cups sifted cake flour 2-3 cup sugar 14 teaspoon salt 1% teaspoons baking powder 1-3 cup liquid shortening (oil) 1% cup milk teaspoon vanilla 1 1% squares unsweetened choco- (J late, (finely grated) 3, cup finely chopped nuts 1% teaspoon cream of tartar 2 egg whites 1 cup heavy cream, whipped Mix and sift fogether the flour, 3% cup of the sugar, salt and bak- ing powder. Make a well and add in order, liquid shortening, milk, and vanilla, Beat yntil smooth, Fold in grated chocolate and nuts. Add cream of tartar to egg whites and beat until stiff, but not dry. Slowly add the remaining sugar, and continue beating until glossy and peaked. Fold egg whites into first mixture. Fold, and lined, deep, 8-inch layer pan. Bake in a moderate oven (350 degrees F.) 35 to 40 minutes. Cool. Split layer; fill and frost with whipped cream. Mrs. Peter Zakarow, Ukrainian Pro essional and Business Ladies' Auxiliary. low-calorie topping made with whipped instant pasteurized powdered skim milk. Fill center of ring with whipped instant skim milk powder mix-" ture. To whip instant pasteurized powdered skim milk (Makes about 232 cups): 1. Mix ¥% cup instant skim milk (3 ounces) a with % cup ice water. 2. Whip until soft peaks form (about 3-4 minutes). 3. Add 2 tablespoons lemon juice. Continue beating, while gradually adding % cup sugar until stiff peaks form (3-4 min- utes longer). Desserts ALMOND TORTE 3% cup shortening 1% cup white sugar 3% tsp. salt egg yolks, beaten tsp. vanilla tbsps. milk cup all-purpose flour tsp. baking powder Cream shortening, sugar, and salt, adding beaten yolks, and vanilla. Sift together the flour and baking powder adding to first mixture alternately with milk, Pour into lightly greased pans. Beat the four egg whites till stiff and adding % cup white sugar. Spread over. cake and sprinkle with % cup almonds, chopped finely or halved as desired. Bake 350 . for 30 minutes, (Muffin used -- 1 dozen.) Mrs. Ross Lofthouse, Dr. Robert Thornton H-S Assoc. INDIVIDUAL APRICOT UPSIDE-DOWNS % cup butter or margarine 1% cup sugar 1 egg % cups sifted cake flour 1% tsps. baking powder Ys tsp. salt 14 cup milk 15 tsp. vanilla % cup butter or margarine, melted 1% cup brown sugar 1 16 oz. can apricot halves, well drained Cream butter, add sugar gradu- ally and cream together until light and fluffy, add egg and beat well. Sift together flour, baking powder and salt and add, alter- nately with combined milk and vanilla, beating well after each addition. Divide melted butter and brown sugar among 6 butter- ed 3% inch baking dishes. Place two apricot halves, cut side up, in each dish. Pour cake batter over fruit and bake in 350 deg. oven for 25 to 30 mins. While cancs are still warm invert on dessert plates and serve with a sour cream topping or whipped cream topping as preferred. Makes 6 servings. Mrs. E. Coedy, Dr. Robert Thornton H-S Assoc.- FROZEN CHOCOLATE AND MARSHMALLOW CREAM 1 cup milk 1 cup sugar 2 squares unsweetened choco- late 2 cups miniature marshmale lows 1%, tsp. vanilla Measure milk, sugar and choco. late into top of double boiler. Heat, stirring constantly until chocolate is melted and the mix- ture is smooth -- about 10 min- utes. Cool to room temperature. Fold this chocolate mixture, marshmallows and vanilla into whipped cream. Pour into refrig erator tray. Freeze until firm, Serves 6 to 8. Mrs. R. D. Luke, St. Paul's Guild, : St. Paul's Presbyterian Church. Jersey Milk Regular Milk Hemogenized Milk Skimmed Milk Our List of Dairy Products Is Complete Chocolate Milk Whipping Cream Table Cream Sour Cream Buttermilk OSHAWA DAIRY LID. "The Dairy That Satisfies" Eggs Creamery Butter Sweet Butter Cottage Cheese Don't Forget! the Aldsworth Twin Dry Cleaning Centres 2 centres to serve you BETTER 36 ATHOL ST. EAST (NEAR LOBLAW"S) RA 5-1812 AND % FREE PICK-UP AND DELIVERY OUR NEW DRIVE-IN HOW TO COPE WITH THE OVER 150 FABRIC NAMES Simply forget about them ! It's our business to DEPOT know the names, what they represent, how to dry clean each and every fabric. Just send us all your clothes, including with each garment the new content label you'll find on them, and we'll see that they get the best of care! SHIRT SERVICE AND OFF-SEASON STORAGE ALDSWORTH CLEANERS RA 5-1812 36 ATHOL ST. E. 145 KING ST. W.