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Heonient wong § ade 1ed poem . £ _.6__The Castor Review, December. 1981... A SaaS & xd Gupboards by Margot McCallum No chatter for you this month. Just recipes, as promised. With wishes for a Merry Christmas and a Happy New Year. TOMATO JUICE FRAPPE 1 pint 2-ounce can tomato juice 1 small onion, sliced Few celery leaves Dash of Tabasco sauce 1/2 teaspoon salt 1 teaspoon unflavored gelatin 1 tablespoon cold water Combine tomato juice, onion, celery leaves, Tabasco, and salt in saucepan. Bring to boil and sim- - mer about'5 minutes. Strain. Sprinkle gelatin over cold water and let stand 5 minutes. Add to hot tomato mixture and stir until dissolved. Cool. Pour into refrigerator tray and freeze to a mush, stirring occa- sionally. Serve in sherbert glasses. Serves 6. ore party fare: Goodies for Christmas PARTY SANDWICH LOAF Prepare the following sandwich fillings: ham salad, cottage cheese and crushed pineapple, deviled eggs, and chicken salad. Remove crusts from an unsliced loaf of enriched bread and cut lengthwise into five slices. Spread each bread slice with softened but- ter. Spread ham salad between first and second slices of bread; Visiting Friends from all over by Dorothy Marquette Mrs. David Roberts, Elwyn and Gwynfor are 'spending a few weeks with relatives in England. Mr. and Mrs. Robert Gamble visited friends in Boston and Gloucester, Mass. Mrs: Hilda White of Oshawa and Mr. Ronald Stewart of Toronto, were guests of Mr. and Mrs. Edgar Loucks. : Mrs. Donald Hay visited her brother and sister-in-law. Mr. and Mrs. Norman Boyd of Cleveland, Ohio. Mr.s and Mrs. Atkinson and daughter, Mrs. John Pop of Kit- chener, were weekend guests of Mrs. Robert Atkinson. Mrs. Gordon Robinson of Win- chester visited her daughter Mrs. Donald McLaren. Mr. and Mrs. James Morrow of Windsor visited the formers sister Mrs. William Carscadden. - Mr. and Mrs. Hubert Mac- Donald and Keith were Sunday guests of Mr. and Mrs. M. Steele of L'Orginal. Mr. Bruce Carscadden of Sud- bury was a weekend visitor of his mother Mrs. William Carscadden. Mrs. Eric' Honey spent a few _ days with her parents Mr. and Mrs. Aubrey Nesbitt of Carleton Place. Bozica Costigliola and Henry Chapin, of Ottawa, were Sunday evening guests-of Dennis and Jude McGann. Women' s Institute Food for all seasons by Elma Sutherland Instead of the regular meeting of Greely-Manotick Station Women's Institute, members and guests visited Pirjo-Liisa Fashions where the ladies bought clothing, with a discount being refunded to the branch. -On 23rd November, members met at the home of Mrs. May Harper, where the hostess. and Mrs. Milton Payne demonstrated cooking skills learned at the adult training workshop "Food for All Seasons." The ladies were shown how to make egg noodle dough which was cut into noodles and made into ravioli pockets which were stuffed, boiled, sauced and eaten with much enjoyment. ~ On 24th November, members and friends attended the Orpheus production of "Brigadoon." The next meeting will be the Christmas meeting to be held ~ December 15th at the home of Mrs. Ann Loughlin. FEDERATED W.I. "'Nothing is achieved before it is thoroughly attempted" said Janet Hiepleh, President of the Federated Women's Institute of Ontario at the annual meeting in Toronto. With this purpose in mind the Delegates representing the 27,000 members in Ontario passed a resolution requesting the Governments to help home owners, farmers, and small businesses refinance their debts by making, loans:ayailable at, a lower interest rate. Honourable Lorne Henderson, Minister of Agriculture and Food congratulated the women for the leadership in their communities and spoke of the need for a better understanding of the farmer and his production. It was fitting that the Federated Women's Institute of Canada should ask the members across our Country to promote Consumer-Relations programmes at this time. cottage cheese and pineapple bet- ween second and third slices of bread; deviled egg between third and fourth slices; chicken salad between fourth and fifth slices. Press loaf firmly together. Wrap in waxed paper and chill in _ refrigerator for an hour. Frost top and sides of loaf with cream cheese softened with cream. Sprinkle with chopped nuts and place sliced radishes on top of loaf. Garnish platter with water- cress. Cut into thick slices when serving. Serves 10-12 BLITZ TORTE ; 1 1/3 cups sifted cake flour 1 1/3 teaspoons baking powder 1/8 teaspoon salt 1/2 cup shortening 1 1/2 cups sugar 4 eggs, separated 5 tablespoons milk or cream 1 teaspoon vanilla 1/2 teaspoon cinnamon 1/2 cup shredded blanched almonds Mix and sift flour, powder, and salt 3 times. baking Cream shortening. Gradually - beat in 1/2 cup sugar. Add egg yolks, one at a time, beating after each addition until the mixture is light and fluffy. Alternately add dry ingredients with milk, starting and ending with flour and beating after each addition until smooth. Add vanilla. Spread batter in two 9-inch greased pans. Beat egg whites until stiff. Gradually beat in 1 cup sugar and cinnamon. Spread in equal amounts on top of each layer. Sprinkle thickly with almonds. Bake in slow Oven (325°F.) 25 minutes. Increase heat to (350°F.) and bake 30 minutes longer. Remove cake from pans. Cool. Put layers together with crushed sweetened fruit- and whipped cream. Serves 12 if layered. Serves 18 if single layers. SHERRIED BUTTER-NUT DROPS 1 1/2 cups softened butter or margarine > (Diame's Hair Design and Cosmetic Salon icaumenicenten VICTORIA ST. TELEPHONE METCALFE, ONTARIO 821-3010 P _ * BUSINESS sueseua S STATIONERY & CARDS. ° WEDDING STATIONERY Nee TICKETS © FLYERS T @ SILK SCREEN PRINTING u © T-SHIRTS & CRESTS RUSSELL 445-5409. Evenings 1 3/4 cups sifted confectioners' sugar 1/4 teaspoon salt 3 1/3 cups sifted enriched flour 1/2 cup sherry or juice . 1 cup finely chopped walnuts or pecans Cream butter and thoroughly and add salt. Add flour alternately with wine, mixing well after each addition. Stir in nuts. Drop by teaspoonfuls onto greased, floured cooky sheets. Bake in moderate oven (350°F.) 20 to 25 minutes. Makes about 100. : sugar HAWAIIAN CASSEROLE 2 cans (12 ounces each) luncheon meat, coarsley grated 1 No. 2 can pineapple slices, drained 5 teaspoons cornstarch Juice drained from pineapple 1/2 cup sliced celery 1/2 cup finely chopped green pep- per , PARTY 2 pounds potatoes, pared and cooked Reserve 3 slices pineapple and arrange layers of meat and re- maining pineapple in 3-quart casserole. Blend cornstarch with a little pineapple juice and add to re- maining juice; cook until thicken- ed, stirring constantly. Add celery and green pepper to pineapple mixture and cook until crisply tender. Pour over contents of casserole. Season and mash _ potatoes; place in' 5 mounds around edge of casserole. Make a depression in each. "3 Arrange reserved 'pineapple slices-in centre of casserole. Bake in. hot oven (400°F.) 35 to 40 minutes. Before serving dot potatoes with butter. Serves 6 to 8. HUMPTY DUMPTY From a slice of whole wheat bread, cut an egg-shaped piece at- tached at bottom end to a small rectangle of bread. Spread egg- . Shaped piece cut from enriched bread. Decorate Humpty-Dumpty egg face with diamond shaped cucumber peel for eyes, a strip of raisin for the nose, pimento cut in half-moon shape for mouth, and a strip of pimento for belt. -- To simulate a wall on which egg is sitting, pipe cream chesse across the rectangular section of bread, representing the cement between the bricks of a wall. Pipe cream cheese on the wall for Humpty Dumpty's legs. For further information 445-2892 IShaklee| Products and People: in Harmony with Nature : Independent ¢ Tomorrow's products...today. For people with a genuine concern for good nutrition and ecology. Shaklee Products are designed to be com- patible with nature and to promote health. Dick and Lise Thom Box 293, 297 Church St., Russell, Ont. KOA 3BO -- Ss COSMETICS MARY ELLEN WICKERS INDEPENDENT BEAUTY CONSULTANT Box 196, Metcalfe, Ontario KOA 2P0 --_ FOR COMPLIMENTARY FACIAL CALL: ae (613) 821-1223 821-3010 Chef Peppi is fantastic in the preparation of birthday, anniversary'parties, business meetings, etc. Try our Luncheon Menu 11:00 a.m. - 5 p.m. hateau 417 \ Best dining restaurant in surrounding district} For your dining pleasure come and enjoy the cozy atmosphere created by popular organ music. ALSO Don't forget our lovely cocktail .. lounge with snacks available. Reserve now for Christmas parties & New Year's Eve. Music. Free admission. Make reservations now >=» Fully: licensed: , : y