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THE DAILY TIMES-GAZETTE, Tuesday, June 10, 1958 COOKIES PEANUT BUTTER COOKIES Cream 3% cup peanut butter with 1% cups brown sugar. Fold in two egg whites stiffly beaten. Add 1 tsp. vanilla, drop by small tsp. on greased cookie sheet. Bake in a slow oven 275 degrees for 15 to 20 minutes, Mrs. Howard Carnochan, Myrtle Parent-Teacher Assoc. THIN OAT COOKIES ROLLED 3, cup soft shortening 15 cup soft butter 1%. cups\flour 3 tsps. baking powder 14 tsp. salt 1 tsp. vanilla 1 cup brown sugar, fpd. 3% cup milk 2 cups rolled oats Sift dry ingredients. Cream shortening and butter. Add vanilla, add sugar, mix till creamy, Add milk and oats. Add dry ingredients. Chill for 2 hours. Roll and bake at 400F for 10 min. 80 cookies. Mrs. Cam Aldred, Scugog Home and School. DATE DROP COOKIES 23% cups pastry flour 34 tsp. salt 1 tsp. baking soda 2/3 cup cut dates 1/3 cup chopped nuts 1 cup butter 1% cups lightly packed brown sugar 1 'egg Sift flour, salt and soda. Mix in dates and nuts. Cream shortening add sugar, beat and add egg. Add dry ingredients. Drop by tsp. on greased cookie sheet. Bake 350F for 10 min. 5 dozen. Mrs. Don. Gerrow, Scugog Home and Schoel. MOTHER'S OATMEAL COOKIES 8% cups flaked rolled oats 2 cups flour 1% cup white sugar . 1 cup shortening © ¥ tsp. salt 1 scant tsp. baking soda 1-3 cup hot water Mix in order given. (Handle as little as possible.) Roll thin and eut in desired size. Bake in oven 350 to 375 degrees. Mrs. Allan Downey, Myrtle Parent-Teacher Assoe. SHORTBREAD cups flour 1% cup icing sugar 1 cup butter 1 egg yolk Cream butter until soft, add egg yolk; mix well. Add flour, and sugar. Roll out on lightly floured board to desired thick- ness. Cut as desired. Bake on un- greased tin at 300F till lightly browned. Flo Demara, Scugog Home and School. CHINESE CHEWS 2 eggs 1% cup gran. sugar 1% cup brown sugar tbsps. margarine or butter a few grains of salt 3% cup flour 1 cup chopped dates 15 cup walnut pieces 1 tsp. maple flavoring Beat eggs, add gran. sugar and brown sugar, margarine, stir well, Spread flour and salt over . beaten mixture, add wal- nuts and dates and mix well. Add flavoring. Spread evenly in greased pan and bake for 30 min- utes at degrees. Cut in squares when slightly cool. Sprinkle with icing sugar if de- sired. Mrs. Carl Fice, Myrtle Parent-Teacher Assoc. CHOCOLATE WONDERS 3 cups rolled oats 1 cup shredded coconut 6 tbsps. cocoa 15 cup butter 3% cup milk 2 cups white sugar % tsp. vanilla 1 tsp. salt In a large bowl thoroughly mix rolled oats, coconut and cocoa. Heat butter, milk and sugar to- gether in a saucepan until almost to boiling point, but do not boil. Pour over dry mixture. Stir well, and drop by spoonfuls on buttered waxed paper. Chill until firm. Mrs. Carl Fice, Myrtle Parent-Teacher Assoe. 2 DESSERTS RAISIN DELIGHT ONE 1 cup brown sugar 1% cup raisins 1 tsp. butter 15 tsp. vanilla Ys tsp. salt cups water Boil the above for 15 minules. TWO 15, cup white sugar 1 tbsp. butter 1% cup milk 2 tsps. baking powder 15 tsp. salt 1 cup flour Pour first mixture over second mixture and bake in 400 F. oven for % hour. Mrs. J. Arnold Schell, Friendship Group, WA, Northminster United Church 2 CHOCOLATE ICE BOX COOKIES 1 cup whipping cream 12 cup cocoa 12 cup granulated sugar 1% tsp. vanilla 32 cup chopped toasted almonds 6 large cup cakes Combine cream, cocoa, sugar, vanilla in deep bowl. Let stand in refrigerator for several hours. Beat until fluffy, Cut each cup cake in two layers. Frost sides and top of each cake with the chocolate mixture. Sprinkle with chopped almonds. Set in refriger- ator for at least 1 hour. Let stand at room temperature for at least 1 hoir before serving. Serves 6. Mrs. Arthur Bilton, Beta Sigma Phi CLOSED ALL DAY MONDAY 5 7 ~~ In our TAKE 17 ATHOL Ww, IDEAL FISH & CHIPS modern reslanranl AN ORDER HOME FROZEN APPLE CREAM 1% cup whipping cream 3 tsp. cinnamon tbsps. sugar cups applesauce Beat cream until it looks like custard. Stir in- cinnamon and sugar. Add the applesauce and mix until the dessert looks mar- bleized. Spoon into ice cream tray and freeze with refrigerator control at normal setting. Serve when the mixture holds its shape but is not solid. Serves 6. Mrs. Arthur Bilton, Beta Sigma Phi CHOCOLATE ANGEL DESSERT 1 average sized angel food cake 1 pkg. melted chocolate chips 2 tbsps. water 1 tbsp. sugar > 2 2 salt 4 well - beaten egg whit 1 'cup cream, whipped 1 tsp. vanilla Melt chocolate chips in double boiier, add water, sugar and salt. Add beaten egg yolks gradually land beat constantly. Do not cook this -- just stir together over hot water. Let cool. Then fold in beaten egg whites. Then add the cup of cream which has been beaten until thick. Fold the cream and egg whites in care- fully. Add vanilla. In greased pan 9 x 12, put pieces of cake the size of a wal- nut on bottom. Dribble the choe- olate mixture over the cake. Add rest of cake pieces, then dribble chocolate mixture over cake. Chill for 24 hours. Vera Ferguson, Beta Sigma Phi LIME - CHOCOLATE CAKE 1 pkg. lime jello 30 chocolate wafer cookies (crush 15) 3 tbsps. melted butter % cup hot water Ya cup lemon juice Ya cup sugar 1 large can evaporated milk (chill to crystal stage) 1 tsp. grated lemon rind 4 - 8 drops green coloring Crush cookies; add to melted butter, and pat the mixture into the bottom of a deep round dish. Stand the rest of the cookies around the edge inside the dish. Dissolve the jello in the hot water, add the lemon juice, grated rind, sugar and green col- oring. Beat the chilled evaporat- ed milk very stiff. Fold in the cooled lime mixture. Pour into She dish and refrigerate. Serves 8- Mrs. Elizabeth Hutton, Happy Helpers Group, Northminster WA ORANGE BLOSSOM PIE 11/3 cups gingersnaps crumbs ¥% cups sugar 1% cups melted butter 1 quart vanilla ice cream 1% tin frozen orange juice METHOD Combine crumbs, sugar and butter. Press into 9' pie plate. Fill with slightly softened ice cream. Freeze until firm. Mrs. Earl Kunze, Beta Sigma Phi RASPBERRY CREAM 1 pkg. raspberry gelatin 1 cup hot water 3 cup cold water Yas cup lemon juice, fresh, canned or frozen 1 pkg. frozen raspberries 1 cup heavy cream Place gelatin in a bowl, add hot water and stir until dis- solved. Now add cold water and lemon juice. Chill in refrigerator until thick as unbeaten egg whites. Thaw and drain rasp- berries, saving the syrup. Beat the cream until it holds a shape. Beat gelatin to the frothy stage. Now mix the stiff cream, gelatin and raspberries together gently. Chill in refrigerator until firm. Serve with a little raspberry syrup spooned over the top. Betty Leask, Beta Sigma Phi BANANA NARLOW 30 marshmallows juice of 1 lemon 3% cup boiling water 1 banana, mashed 1 cup cream, whipped Melt marshmallows in % cup boiling water; add banana pulp and lemon juice: cool slightly. When slightly thick, fold in cup of whipped cream and pour into freezing tray, Serve in squares. Mrs. Alex. Ross, The Lyceum Club and Women's Art Association MERINGUES Few grains of salt 3% tsp. vinegar Few drops vanilla 2 egg whites 2/3 cup sugar Add salt, vinegar and vanilla to egg whites. Beat until stiff enough to form peaks, Beat in sugar tsp. at a time. After all sugar is added continue to beat until mixture is quite smooth (5 min.). Spoon inté four mounds on aluminum foil (wax paper) on a baking sheet. Swirl each mer- ingue so there is a hollow in the centre. Bake in slow oven 300 de- grees for 40 minutes or until dry and firm. Remove from paper at once and cool on a wire rack. Makes 4 meringues. How to serve: 1. Fill centres with fresh or frozen berries, and top with whipped cream. 2. Fill centres with ice cream, garnish with canned fresh fruit. 3. Fill centres with lemon fill- ing made with egg yolks. Sprinkle with copped nuts or toasted coconut. Mrs. Arthur Bilton, Beta Sigma Phi CHARLOTTE RUSSE DESSERT 1 envelope plain gelatine 14 cup cold water 1-3 cup boiling water 1-3 cup fine white sugar 1 pint whipping cream stiffly whipped 1% tsps. vanilla Strips of cake Soak gelatine in cold water, and then dissolve in boiling water. Add sugar and vanilla. Cool until it begins to thicken then fold in whipped cream. Place cake strips around side of jelly mould. Turn in mixture and chill. Serve garnished with chop- ped red Jell-O on top and on serving plate. Eight servings. Miss M. Pringle, North Group, Jessie Panton Aux., St. Andrew's United Church WHY SQUEEZE 'EM TO DEATH... To The Music of Beethoven or CRUSH EM Te the Rythmns of Rock 'a Roll BETTER HAVE YOUR PIANO VACUUMED, DEMOTHED, and TUNED SEBASTIAN HOHMANN PIANO -- ORGAN SERVICE RA 5-7001 SHARPENING AND RENTAL ® 'Chain saws -- gas floor and belt 100 ft. tape ing etc, . Caulking .gun + Garden Sprayers Extension ladders Lawn rollers RA 5-4812 EF REESRATENNR Lawnmowers, electric 'and reel Skil saws @ Jig saws Sanders -- disc, oscillating, Electric drills @ Sump pump Electric hammer, complete stock of chisels for breaking and drill- ing concrete, digging wells, scal- In our sharpening dept. we have the most modern, automatic grinding equipment in Oshawa for sharpening anything with an edge: mowers, shears, knives, a TOOLS AND EQUIPMENT FOR RENT (DO-IT-YOURSELF) IT'S CHEAPER TO RENT THAN BUY and electric SERVICE ---- Bring that troublesome, hard-pushing lawnmower to Stan's Sharpening Service, 227 King St. West (Corner King and. Burke), precision sharpening and reconditioning. 10 year's experience. WE CARRY A FULL STOCK OF LAWNMOWER GEARS, PAWLS, ROLLERS, ETC. CIRCULAR SAWS, HANDSAWS, BANDSAWS WELDED TO LENGTH. Il types of saws, etc. Post hole augers Electric hedge clippers Floor sanders Edger @ Polisher Garden. tillers Coleman camp stoves Coleman lanterns Picnic coolers Pipe dies ® Pipe wrenches Blow torch @ Floor nailer Chain hoist ®@ Nail puller 10 ft. tree pruner Fertilizer and seed spreader (CUT THIS AD OUT FOR FUTURE REFERENCE) sess fgadaditit igen ago FRING AIRERRANS RA 3-3224, for