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24 THE DAILY TIMES-GAZETTE, Tuesday, June' 10, 1958 MAPLE CREAM ICING You must be quick, when you make up this icing -- but it is easy to work with, if you keep up your speed. The result is creamy and fudge-like and grand eating. 1% cup lighty packed brown sugar Few grains salt tablespoons butter or margarine 4 tablespoons eream 12/3 cups (about) ence-sifted icing sugar % teaspoon vanilla Maple flavoring Measure the brown sugar into a saucepan and add salt, butter or margarine and cream. Com- MINCEMEAT for winter pies 6 cups chopped apples, peeled 6 cups green chopped tomatoes, peeled 4 cups brown sugar 12 cups vinegar 3 cups raisins 1 tsp. of cloves 1 tsp. pepper 1 tsp. allspice 1 tsp. mace 1 tbsp. cinnamon 2 tsp. salt Simmer together for 3 hours. Add 3 cup butter. Put into seal- ers. Mrs. Cameron Aldred, Scugog Home and School. MARSHMALLOW FROSTING 1% cup white sugar 15 cup boiling water 2 egg whites 12 tsp. cream of tartar 3% tsp. salt 1 tsp. lemon juice 3 sugar is melted. Remove from heat and gradually work in suf- ficient ie sugar 3 make an icing ol ce spreadi c - 30 marshmallows, quartered enor. Mix in the A a: In small saucepan combine maple flavoring to taste. Spread sugar and water. Boil to soft ball | jmmediately and quickly on a stage. 230 degrees on candy ther-|eold cake. Yields enough for top mometer. Beat whites untill and sides of an 8-inch square frothy. Add salt and cream of cake. tartar. Continue beating until Mrs whites hold stiff peak. Gradually . pour hot syrup over whites, beat- Byron Holtby, ' Prospect WA. BUTTER-CREAM FROSTING 34 cup bufter or margarine 3 thoy. enriched flour 3% cup milk 1%. cup butter or margarine 3% cup granulated sugar Melt % cup butter over low heat. Blend in flour. Stir in milk. Cook, stirring constantly, until mixture thickens. Cool to room temp. Add*vanilla, Cream remain- ing butter with sugar until fluffy; gradually add milk mix- ture tiil frosting is of spreading consistency, about 5 minutes. Frosts tops and side of two 9" Mrs. A. Knihnisky, Happy Helpers Group, Northminster WA, CREAM PIE FILLING 2% cup hot milk 14 cup white sugar 3% tbsp. cormstarch Yaotsp. salt 2 egg yolks 1 tsp. vanilla 1 tbsp. butter Mix sugar, cornstarch and salt and add to hot milk. Cook slowly. Just before it is finished cooking add egg yolks, then add vanilla and butter. Cook until thick. Chill slightly before filling pie. Use egg whites for meringue. 2 Joyce Grose, : Beta Sigma Phi. ih IN PARTY TOPPING FOR ° CHOCOLATE DATE FROSTING cup cooked dates tbsp. butter cup icing sugar tbsp. baking chocolate 1% tsp. vanilla Few grains salt Spread the cooked dates over the top of cake. Melt the butter over low heat, add the chocolate and blend together. Work in the icing sugar and simmer slowly until smooth. If mixture becomes too thick add a few drops of water. Add salt and flavoring. Pour over the dates and spread. Mrs. Fred Puckrin, . Audley United Church. MOCHA ICING Combine in small bowl: 1-3 cup cocoa 1-3 cup strong hot coffee . Beat till blended. Add: : 3 cup sifted icing sugar 1-3 cup melted butter Jatsp. salt 1 tsp. vanilla Beat until blended. Beat till spreading consistency about 2 minutes on electric mixer. Makes enough to ice 2 8-inch layers. Sprinkle cake with chopped nuts if desired. Hilda Lamont, Scugog Home and School. LEMON FILLING 1% eup sugar 2% tbsp. flour Ys tsp. salt 1-3 cup cold water 3 tbsps. lemon juice 1 egg 2 tsp. butter 1% tsp. grated lemon rind Combine sugar, flour and salt in double boiler. Add egg lightly beaten. Add water and lemon juice. Add to dry ingredients. Place over boiling water. Cook 10 minutes. Add butter and lemon rind. Beat till smooth and CICAMY: Cool. Will fill a 8-9 inch cake. LEMON PIE FILLING % cup corn starch 1 cup of white sugar 1 cup boiling water 2 eggs 1 tbsp. butter 2 lemons (juice and grated rind) Method: Mix sugar and starch, add the boiling water, boil until clear. Add the butter, egg yolks, lemon rind and juice. More corn 'starch may be added if not thick enough. Pour into baked pie shell. Beat egg whites till they are stiff and stand in peaks. Spread over filling and brown in hot oven. Mrs, F. E. Murray, Audley WA, Audley United Church. ing constantly until blended. Beat till thick enough to spread. Clara Dowson, Scugog Home and School POLISH CREAM ICING Prepare 3% package of vanilla pudding. (1 cup). After cooking, cover and put in refrigerator till eold. Beat till fluffy 1-3 cup of un- salted butter. Beat cold pudding into beaten butter, 1 thsp. at a time. Spread on cake, and keep in refrigerator. This amount will fill and cover an average size layer eake. Color if desired. Joan Aldred, Scugog Home and Scheel. MERINGUE for pies or tarts $-inch pie. 3 egg whites 3 tsp. cream of tartar $ tbsps. white sugar Have egg whites at room fem- perature. Beat until frothy but not stiff. Add cream of tartar. Beat till whites stand up stiff. Gradu- ally beat in sugar, about 1 tsp. at a time. Beat till glossy. Pile on cooled filling. Bake in slow oven for 15-20 minutes. 300 F. until delicate brown. Joan Aldred, Scugog Home and Scheel. FLUFFY FROSTING 1% cups sugar 34 tsp. cream of tartar 1, cup water 3 eggs whites 15 cup icing sugar 1, teaspoon vanilla 1 package cbocolate bits Combine 1 cup sugar, cream of tartar, and water and cook to medium hard ball stage (250 deg. F.). Beat egg whites until stiff but not dry and add remaining 3% cup sugar, a tsp. at a time, beating after each addition. After last addition of sugar, beat until mixture stands in peaks and sugar is dissolved. Slowly beat syrup into egg whites. Add sifted icing sugar and vanilla. Beat well. Jean Lambe, Harmony United Church WA. DELICIOUS CAKE FROSTING Place the following in the top part of a double boiler: 1 unbeaten egg white 3% cup double strength instant coffee cup lightly packed brown sugar Beat the above mixture over boiling water with electric beater until peaks begin to form. Re- move from stove and add level teaspoon vanilla. Return to stove and beat until the mixture stands in peaks. Apply icing to cake and trim with broken nuts. Betty Leask, Beta Sigma Phi. { FLUFFY BOILED ICING " Combine in a saucepan: 1 cup sugar (white) 1-3 cup water 1 tbsp. light corn syrup 3% tsp. salt Stir until well blended. soil glowly without stirring until mix- ture will spin a long thread when a little is dropped from spoon -- hold spoon high above saucepan (238 deg. to 242 deg. F.) Mean- while, put into large bowl 2 egg whites. Beat until stiff but still moist. Scrape bowl while beating. 1 blended. Spread on cake. Mrs. E. Manus, Raglan WA. 64 SIMCOE STREET NORTH Here is an address for fashion smartness that has long been recognized - by the best cooks in Ontario County. For many years no matter what your personal recipe for style, 64 Simcoe Street North. has been the haven of stunning seasonal [ collections of dresses, coats and suits from the slim to matronly figure. OF OSHAWA _ OPEN FRIDAY EVENINGS UNTIL 9 P.M.