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- Phe new 'trend in the kitehen so don't forget the scale-watch- ers When you plan this year's Thanksgiving Day feast. Here's 1a remarkable recipe for a tra- PRETTY ENOUGH PO EAT Sumptuous Canadian Dessert Peaches And Cake Luscious fipe Canadian peaches and whipped cream work incomparable magic in assembling of a sumptuous dies- sert we call 'Peachessand- Cream Cake." When peaches and cream -are used as filling and 'topping 'for a light and delicate cake, 'the result has both elegance and irresistible appeal. The cake we use 'is of «moii- fied sponge type, and amakes the most of its association with the exquisite fruit and cream. PEACHES-AND'GREAM - CAKE Yield--9 servings. cup once-sifted :pastry 'flour or % cup onee-sifted all- purpose flour teaspoon baking _powder .aq | teaspoon salt eggs, separated tablespoons granulated sugar tablespoons cold water % cup granulated sugar ¥% teaspoon vanilla ¥% teaspoon almond extract lightly-sweetened sliced :ripe |, peaches ¥% pint whipping.cream, 'beaten |; until stiff Preheat oven to 330 degrees (moderate). Sift together the :pastry .or all purpose flour, baking »owder and salt. Beat egg whites until |. Bake Two Freeze One It saves much time when making cakes to bake twice the quantity in two loaves, enjoy one at once and freeze the sec- ond. Or bake 1 loaf and a dozen cupcakes from the same bat- ter. Unfrosted, unfilled cakes of all kinds may be frozen up .to three months. Butter cream and fudge /frost- ings are ideal for freezing. 'But avoid freezing cakes covered with fluffy frosting, as 'this tends to break down and be- come sticky. Custard . 'filled H cakes do not freeze wellvas the fillings break down and eause sogginess. To freeze: Cool eakes 'thor- oughly. Wrap layers separately in saran: or aluminum (foil. Place cakes in cardboard 'hoxes for added proteetion. Mreeze unwrapped until "frosting séts, then wrap and seal, preferably in box. | To Thaw: Unwrap frosted cake and thaw up to 3 hrs. at room temperature. Thaw unh- frosted cakes wrapped, . allow- ing 30 min. to 1 hr, | stiff but not dry; .gradually beat in 'the 3 tablespoons -sugar, beating after each addition until 'meringue -stands in stiff peaks. Beat egg yolks in mixing 'howl until thick -and light; grad- udlly 'beat in water and 'the '% cup 'sugar; 'beat in vanilla and aimond. -extract. Add flour mixture 'to egg yolk mixture about :one-third .at .a 'time, 'fold- ing 'together lightly after seach audition. Quickly fold in mer- ingue. Turn 'batter into an un- greased 8-inch square 'cake :pan and spread evenly. Bake in :pre- theated <oven '30 'to 35 «aninutes. Immediately cake is 'baked, in- wert pan-and allow cake: to hang ssuspended until .cold. Leosen around edges and shake «cake 'from pan. 'Split .cake 'horizon- tally. Put the layers together with 'a generous 'filling and 'top- ping .of lightly-sweetened -sliced 'peaches and whipped cream. FROSTING 'FOR CAKES If a cake is wery sweet in , select .a 'frosting that .can thin; but \if 'the cake bf rate 'sweetness use a ing of 'fliffy :type, 'that .can 'be -spread 'thi altogether. If using:a fliffy type this «quantity. Swirl «on 'the 'frosting instead of spreading smooth--it is more chic. frosting, the .cake needs 'twice [| NEWS IN BRIEF UREEN AUCTIONED LONDON (CP) -- A' silver 'the Great of Russia sold 'for «after 'the 1917 revolution. ANTIQUE HOME MONTREAL (CP) -- Frank tique store after his mania for "one point I 'had .a kick .on old elocks,"' he said. 'Before I 'anew it, I thad 25. 14 was get- the -eontents of his store but apartment .are 'for 'sale. oo ditional "Thanksgiving dess=2rt, Cranberry-Chiffon pie as a per fect firlale for your meal. Atter :preciate this light but well- ssucaryl. i | 'ORANBERRY-CHIFFON 'PIE if .(Lew Calorie) : 'Filling: 2 -eups 'raw cranberries % cup water tablespoons 'sucary] 'solution ' -@ggs separated envélope .gelatin tablespoons cold water 'tablespoon lemon juice 'opping: 1 cup cottage cheese 1 teaspoon 'Sucary] solution 1 'tablespoon lemon juice Cook -cranberries «with water until skins .pop; force through sieve. Combine with Sucaryl sand -egg yolks :in tep of double boiler. 'Cook until mixture thick- sens. Soften gélatin iin 'the cold uwater -and lemon juice. Add 'to the cranberry mixture .and 'stir until dissdlved. Remove 'from cheat and cool to reom 'temper- ature. 'Beat egg whites until peaks 'hegin to form; gently fold into cranberry mixture. Speon .into an 8-inch pie plate soup tureen made for Catherine | Which 'has 'been lightly .ciled and 'sprinkled «with 'fine breal £13000 at 'Sotheby's auctions.|crumbs. Chill until set. 'For It was :part<of.an Imperial serv-| topping, combine 'remaining in- iee made .in 'St. Petersburg in|gredents and 'beat on high the 18th century and dispersed |sspeed of mixer until 'fairly to 'buyers 'all cover 'the world|smeoth. Spoon around -edge -of 'pie. Makes 6 servings. Each 'serv- ing contains 99 'Calories; 12 grams protein; '3:2 grams fat; 'Higgins decided to open an an-|5.5 grams catbohydrate. collecting got out of hand. "At\fgeq¢ JE MMiamsasfe ... ; it, . tongments for « "'group ecuting ting ridiculous." Now not :only|.cell (DONALD TRAVEL and ask 'most .of 'the-:objects in 'his | vice. Yeu'H enjey the service you'll receive. 668-3304. "1 love your hair colour" "My dear, | had it done at... | She. OSHAWA Mayfatr. Salon. (Oshawa Limited) 27 CELIMA STREET is to slash away those calories,' theavy feasting everyone will ap- -- Frozen Fre Dessert Fe Frozen Fresh mi Pie has everything: tart-sweet flavor, ai and ease of prepara thing, that is, except for one serving has ' than a dainty 83 calo 1° teaspoon unflavor¢ gelatine © 1 tablespoon cold 6. tablespoons nonfat milk 1/16 teaspoon salt 1 egg, separated 3 tablespoons fresh juice ¥% teaspoon grated l¢ 1 teaspoon pure var Take Your © Brown Eggs Or White Eg LONDON (CP)--Ina Travels Jonathan Sw 18th-century manners description of the bitt between people wh¢ their soft-boiled eggs eng and those who opé¢ at the small end. In modern Britain Jong been .an equally rivalry between peopl fer brown eggs and fF prefer white eggs. Recent reports ind brown-egg eaters ar hands down. They eve royal support when t told an Edinburgh meeting: "I always th eggs look s0 much _ni¢ Scientists treat the } trend with scorn. Te white eggs are just as as brown and cheaper because white-egg-layi ens lay more eggs a do brown-egg-laying c! But men like Cyril whose Yorkshire largest chick produ world, cannot -affo against the majority year 26,000,000 of the chicks the firm send lay brown eggs. The firm spends 000 a year on resear to make brown é browner. By 1970, The white-egg eaters be in ascendancy. .