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2 THE DAILY TIMES-GAZETTE, Tuesdoy, June 10, 1958 mer for 3 minutes. Pour into hot sterilized jars and seal airtight. BEVERAGES DRINK CONCENTRATE oranges pounds white sugar pints boiling water lemons oz. citric acid 1 oz. tartaric acid es Squeeze oranges and lemons » and put rind through the meat grinder. Add other ingredients and pour boiling water over. Let stand for 24 hours, stirring oc- easionally. Strain and bottle. Keep cold. Fill glass % to % with con- centrate, add water and ice. Mrs. S. Machie, Harmony United WA CANNED TOMATO JUICE COCKTAIL 11 gts. omatoes 1 bunch celery 2 chopped onions 2 green peppers Ys cup sugar 1 tbsp. salt 1 tbsp. pepper Simmer in closely covered kettle about 40 minutes. Strain, then heat to boiling point and seal in jars. Mrs. W. Zimmerman, Mitchells Corners Home and School Association. EGG NOG 1 egg beaten add % tsp. vanilla 2 tsp. sugar few grains salt 1 cup milk Mix and pour into $-oz. Mrs. Don Gerrow, Seugog Home and School. DANDELION WINE 12 gts. of+dandelion flowers 3 gallons of water Steep in a large pot overnight. Boil for 5 minutes, then strain. For every gallon of juice add 2 Ibs. of white sugar. Cut up 4 lemons and 6 oranges in slices. Put on top of mixture. Place 1 cake of yeast on a piece of toast and float on top of mixture. Let stand for two weeks, in a crock or large pot. Mrs. Caméron Aldred, Scugog Home and School Assec. MELONADE 1 ripe cantaloupe 1% cups boiling water 1% cup sugar 1% cups canned apricot nectar 2 cups ice water 2 cups ginger ale Peel the melon and cut it into l-inch ~ubes. This should make about 4 cups of cubes. Bring the sugar and water to a boil and boil for 1 minute. Add the melon. Then reduce the heat, and simmer melon and syrup for 1 minute. emove from heat and let stand 1 hour. Meanwhile pour the can of apri- INDEX Beverages .......2 Breads, Muffins, Fritters......2-6 Cakes ....... 7-11 Candies and Creams.....12-14 Cookies...... 14-18 Desserts ...... 182] Frostings and Fillings . . .. 22-25 Jams & Juices 25-26 Pickles and Relishes . . 26-31 Pies, Tarts, Pastry ... 32-39 Puddings. . ... 39-42 Salads, Salad Dressings . . . 43-46 Sauces ..... 47-48 Savories ..... 48-49 - Side Dishes ...... 50 Super Dishes .'. 51-55 "| quart ice-cold ginger ale. Makes cot nectar in the ice cube tray; freeze to a mush. Strain the cant- aloupe through a fine sieve and add to ice water, Then stir in the ginger ale. Pour the melon-ginger ale drink into tall glasses. Add a generous spoonful of apricot nectar to each ss and serve. Mrs. J. Wilson, Beta Sigma Phi. FRUIT PUNCH FOR 50 PERSONS Make simple syrup of 3 cups white sugar, 3 cups boiling water. Simmer 7 minutes and cool. Put 3 cups boiling water over % cup of loose tea and steep 5 minutes; strain and cool. Then mix 2 cups of orange and grapefruit juice with 1 cup lemon juice and 3 No. 2 cans pineapple juice. Mix with tea and syrup. At serving time, add 2 large bottles of soda water (or ginger ale) and ice. Garnish with orange slices. Mrs. W. F. Mercer, The Lyceum Club and Women's Art Association PUNCH cups boiling water poured over tsps. tea, strain and add cup sugar When cool, add 2/3 cup orange juice, 1/3 cup lemon juice, 1 cup fruit juice (anything you have on hand -- peach, pear, pineapple). When ready to serve, add one 2 2 1 a very nice summer drink. Mrs. Douglas Harnder, Onward Group, Harmony United Church. LEMONADE SYRUP oranges lemons cups sugar cups boiling water ounces citric acid Grate rind and squeeze juice from oranges and lemons. Add 6 cups of sugar and 7 cups of boil- ing water. Dissolve citric acid in one of the cups of boiling water. Let set over night and strain in the morning. 2 or 3 tablespoons of the above syrup to a glass of water makes a good refreshing drink. Yields approx. 3 quarts of syrup. Mrs. Lloyd Smith, Prospect WA COCOA SYRUP 12 cup cocoa 1%: cups sugar 1. tsp. salt cup water tsp. vanilla Mix cocoa sugar salt and water. Place over moderate heat and boil for 3 min., stirring constant- ly. Remove from heat. Add vanil- la and seal. Store in a cool place. Use as a sauce for ice cream. Use 1 tbsp. to a glass of milk. Mrs. E. Gingereski, Westmount Home and School Association TOMATO JUICE 6-quart basket tomatoes with skins on. Cut core out, and put in large pan. Cook until soft (15 minutes). Strain through strain- er. Put juice back in pan and add parsley, 2 bay leaves, 4 tbsps. sugar, and 3 tsps. salt, sprinkling of nutmeg. Bring to. boil, put in sterile jars. Fill to overflowing. Take knife and wipe off bubbles. Mrs. Emerson Salter, Friendship Group, Northminster WA. PUNCH DRINK cups boiling water poured over 2 tsps. tea Add 1 cup sugar When cool, add 2-3 cup orange juice, 1-3 cup lemon juice, and 1 cup fruit juice. Pour into glasses 4" full. Add gingerale. Mrs. Emerson Salter, Friendship Group, Nerthminster WA. TOMATO JUICE COCKTAIL, 12 1b. tomatoes ' 1 tsp. grated horseradish 3 tsps. dairy salt 1 tbsp. sugar 1. cup cider vinegar (if desired) 1 cup finely chopped celery 2/3 cup chopped green pepper 1 cup chopped carrot Method: Combine the first 4 (or 5) ingredients and cook until tomatoes are pulpy. Add the chopped vegetables and cook for 5 minutes more. Put through the colander and then a fine sieve to remove © the: seeds" "Reheat 'the 1 2 Store in a cool dark place. The vegetables may be chopped by putting through food chopper. Mrs. Geo. Squire, Audley W.A.,' : Audley United Church. LEMONADE 2 cups white sugar 1 cup water " Rind of two lemons cut in thin strips teaspoon salt Juice of 6 lemons Boil ' sugar, water and lemon rind and salt for 5 minutes, Cool, add lemon juice, strain and store iu covered jar. Use 2 tablespoons syrup to 1 glass water. Mrs. Wm. Reed, Bathe Park Auxiliary FRUIT PUNCH quart water cups sugar cups chopped pineapplk 1% cup lemon juice % 1 2 2 1 apple together for 20 minutes.' Add fruit juices. Strain and chill. Add 2 cups ginger ale and a few ice cubes. Mrs. Uriah Jones, Lyceum Art Association ORANGE JULEP 4 cup fresh mint leaves 2% cups canned orange- grapefruit juice 1% cup lime juice 3% cup sugar cups sparkling water Ww. the mint well. Remove the mint leaves from the stems and them in bottom of a bowl," Add the orange-grapefruit juice and the lime juice to the mint, Add sugar and stir until all the sugar is dissolved. Chill and strain. Just before serving, add the sparkling water. Fill tall glasses with ice and pour over the julep. Garnish with sprigs of mint. Mrs. J. Wilson, 3 cup fresh orange juice Beta Sigma Phi. BREADS VEGETABLE FRITTERS cup flour tsp. baking powd er 3% tsp. salt ... " 1 egg 1% cup milk tsp. melted fat or salad oil cup chopped-well drained vegetables. Corn is excellent. Sift flour, baking powder and salt. Beat egg, add milk and fat. Add to flour mixture, and beat smooth. Add vegetable. Drop by tbsp. into fat or salad oil heated to 375 deg. Remove from fat when nicely browned. Makes plenty for family of 8. Mrs, Don Olafsen, Friendship Group, Northminster United Church W.A. QUICK APPLE BREAD 1% cup shortening cup sugar teaspoon vanilla ezgs cups sifted all-purpose flour teaspoon salt teaspoon soda teaspoon baking powder tablespoons sour milk cup finely chopped apples (1 large) 1% cup chopped nuts Temp. 350 deg. F. Time 60-70 minutes. Cream shortening, sugar and vanilla until light and fluffy. Add eggs, one at a time, beating well after. each addition. Sift together flour, salt, soda and baking powd- er. Add flour mixture to cream- ed mixture alternately with milk and apples. Stir in nuts. Pour bat- ter into. 9 x 5 loaf pan. Bake in moderate oven until brown and when cake springs back from the fingertip when pressed in centre. Cool. Remove from pan. This cake is good fresh or may be wrapped in waxed paper or alu- minum foil for several days stor- age. Mrs. R. F. Kelly, Happy Helpers Group, Northminster WA, EASY DATE AND NUT LOAF 13% cups tea-bisk 14 cup granulated sugar teaspoon cinnamon egg, beaten 3% cup milk cup chopped dates 1% cup coarsely chopped walnuts Start oven hot (375 F.). Mix tea-bisk, sugar, and cinnamon. Make a well in the centre and add egg and milk. Combine in- gredients but do not beat. Fold in dates and nuts. Tum into greased loaf pan 7 x 4 x 3% inches. Bake 50 minutes. Mrs. H. Poloz, Happy Helpers Group, Northminster WA. GERMAN 4 cups flour 1 tsp. salt 3} cup white sugar 3% cup butter 1% cup shortening 1 egg well beaten) 1 tsp. soda 2 tsp. cream of tartar Milk and water te mix For Filling: cup brown sugar 3% cup flour Mix flour, salt, white sugar, ter, shortening and 1 egg with balf milk and water until like a iscuit dough. Roll out about 4" thick and spread on the filling. Roll up and cut off in slices. Do not put the buns too close as they spread. Bake in 350 deg. oven for 15 to 20 minutes. Mrs. John MacDonald, o North Group, Jessie Panton Aux. 1 1 1 1 2 14 1 1 1 BUNS juice to the boiling point and sim- St. Andrew's United Church, COOKED OATMEAL MUFFINS (20 two-inch muffins) 1*2 cups scalded milk 1 cup cooked oatmeal Beat well and add: 2 whole eggs Stir in: 1 tablespoon melted butter Sift before measuring: 12-3 cups bread flour Resift with: 2 tsps. baking powder 12 tsp. salt tsps. sugar Combine the sifted ingredients with the milk mixture with a few swift strokes. Place the batter in greased muffin tins. Bake the muffins in a hot oven 425 degrees for about 15 minutes. Velma Kaiser, Oshawa Business and 2 Boil water, sugar and 'pine-], DOUGHNUTS brown sugar white sugar butter > . shortening * . nutmeg vanilla gs 2-3 cups 'milk 3 cups flour 2 tsp. cream of tartar 1 EL Se 1 tsp. salt Cream sugar, butter and Lshortening until fluffy. Add the 2 beaten eggs and mix well. Add milk, then flour with cream of tartar, soda, salt, and nutmeg. Add vanilla, When mixed place in refrigerator for at least one hour, Roll and cut. Fry in deep fat, Turn shen light brown on one side. Roll in sugar when warm, Mrs. Jas. MacDonald, North Group, Jessie Panton Aux., St. Andrew's United Churéh, BANANA BREAD 2 ec. pastry flour. % c. shortening c. mashed bananas ¢. raisins or walnuts tsp. baking powder Y tsp. soda % tsp. salt 2-3c. brown sugar . 2 eggs well beaten Oven 350 deg. Bake 1-1'z hrs, Mrs. Robert English, The Lyceum Club and Women's Art Association. Ya % 1 1 2 The response to the re- quest for recipes was so heavy that is has been im- possible to include them all in this Cook Book. Those not included will be featured with the nomes of the contributors in the Women's pages of The Daily Times-Gazette. Professional Women's Club =>) B IT'S FROM BIRKS a ld no ho o| ©£03838888884388488888838880888888888883888B888843088388288B8B888888838883888008YB8B838888888B838888838808 §Be-BaBaBEBHBaBHBEABHBE FROZEN FOOD Now at Birks, an all-purpose 0BEBERERNBE EBB BEBEBABE0BABABEBEBIBER BesaBeBaBEBERAEEBABAAS me Is complete without a KNIFE frozen food knife that's equally adept at performing ordinary duties . . . bread cutting, etc. Designed with smart black or brown wooden handles, stainless steel blade. Approx. size, 12%" x 4". B9B680808088BEBE BEBE EE BEBE BEBE BABEE0BEBEBOB00808086808088805088005080B8808000808088B8888080888680B85888 i - ag'