The following text may have been generated by Optical Character Recognition, with varying degrees of accuracy. Reader beware!

32 THE DAILY TIMES-GAZETTE, Tuesday, June 10, 1958 PIES PUMPKIN PIE 6 cups pumpkin 2 tsps. cinnamon 3; tsp. ginger 1-3 tsp. nutmeg %% tsp. mixed spice $ eggs 6 cups milk 8 cups brown sugar 3 tsp. salt % cup molasses (optional) Mix dry ingredients, add un- beaten eggs and milk. Pour into unbaked pie shells and bake at 425 degrees for 10 minutes then reduce temperature to 350 and bake until set. If using 28 oz. tin canned pumpkin use half this re- Mrs. Lorne Parrott, Myrtle Parent-Teacher Assn. PECAN TARTS 1% cups sugar (brown) Ys cup corn Syrup % cup butler $ eggs 1 cup chopped Pecan nut meats | Few grains salt 1 tsp. vanilla Unbaked tart pastry shells Mix sugar, corn syrup and but- | ter. Bring to boiling point. Beat | eggs and gradually add 'syrup | mixture. Add nut meats, salt and | vanilla. Pour into unbaked tart | shells and bake in moderately hot oven. Oven temp. 350 deg. Miss M. Pringle, . North Group, Jessie Panton Aux. 8t. Andrew's United Church. CHERRY PIE Pastry: 2 cups pastry flour 1 teaspoon salt 1% cup lard Yacup ice water | Measure flour into mixing howl, | add salt, with pastry blender cut in 5 of lard until particles of lard are the size of cornmeal (for tenderness). Cut in remaining lard until particles are size of peas (for flakiness). Sprinkle gradually with water, mixing | lightly with a fork and removing | lumps of pastry as they form to | Pour | minutes, then reduce temperature avoid overmixing. Add water only until all flour is moistened. Div- ide dough into two balls and chill | while preparing filling. Yield for| bottom crust and lattice top of] 9-inch pie. | Cherry pie filling: 2 15-ounce cans (2% cups) frozen cherries (thawed) 3 tablespoons cornstarch * -f 34 cup sugar 15 teaspoon salt 2 tbsp. lemon juice 1 tbsp. butter Drain cherries. Reserve % cup | cherry juice and heat in sauce- pan while mixing cornstarch with 3 tablespoons cold juice, slowly add cornstarch mixture to heat- ed juice and stir until thickened. Add sugar slowly to the hot mix- ture, ccok for several minutes and remove from heat, stir in salt, lemon juice and butter and pour over drained cherries, mixing cherries thoroughly with juice. Allow to cool while rolling pastry. Bake in 400 degree oven for 15 minutes then reduce heat to 375 degrees for 25 to 30 minutes. Yield: filling for 9-inch pie. Mrs. W. M. Ogden, Bathe Park Aux. -- 12 tbsps. cocoa Myrtle Parent-Teacher Assam. DANISH APPLE PIE Yield 6-8 servings. Good warm or cold. Oven 425. Line pie plate with pastry. Pour in 1 can (20 ounce) apple pie filling. Spread %: pint commercial sour cream over apple filling and sprinkle with a mixture of 12 tsp. ground cinnamon, 2 tab. w. sugar. \ Bake for 30 min, J. Aldred, Scugog Home and School. DATE SPONGE PIE 1 cup cooked dates 1 cup 1k 15 cup gran. sugar 1 tbsp. flour Add 2 well beaten egg yolks pinch of salt Fold in stiffly beaten egg whites. Blend well and pour into unbaked pie shell. Bake in 400 degree oven for 10 minutes, then reduce temperature to 325 de- grees and bake until pastry is cooked and filling set. Mrs. Lorne Parrott, Myrtle Parent-Teacher Assa, ORANGE SPONGE PIE Cream 1 thsp. butter until soft. Gradually work in 2 tsps, grated orange rind. ' Add: 2/3 cup granulated sugar 2 . tbsps. flour 2 well beaten egg yolks Stir in: 15 cup orange juice 1 tbsp. lemon juice % cup milk Beat stiff but not dry 2 egg whites and fold into first mixture. into unbaked pie shell. Bake in 400 degree oven for 10 to 325 degrees and bake until pas- try is cooked and filling set. Mrs. Lorne Parrott, Myrtle Parent-Teacher Assan. NUT CRUST CHOCOLATE CREAM PIE Crust: 1 egg white Ys cup white sugar 115 cup finely chopped walnuts a few grains of salt Filling: % cup whipping cream 14 cup white sugar 1 pkg. chocolate flavoured instant pudding mix 1'2 cups milk Method: Beat egg white stiff but not dry, add sugar gradually, beating un- til stiff. Gently fold in nuts. Turn mixture into a well greased 8" pie pan. Bake 400 degrees until set and a delicate golden colour (about 12 minutes). Cool thorough- ly. Meanwhile combine whipping cream, cocoa and sugar in a chill- ed bowl. .Beat until stiff and spread 3% mixture in bottom of prepared nut crust. Make u» ac- cording to directions instant choc- olate pudding mix, using only 1% cups milk. Spread pudding mix- ture carefully over whipped cream. Let stand until set. Dec- orat: top with remaining whip- ped cream. Chill thoroughly be- fore serving. Yields 6 servings. Mrs. Carl Fice, * CLOCKS Repairing SMALL JEWELLERY REPAIRS NICK'S BILLIARDS 28 SIMCOE ST. S. ® Downtown Oshawa ranteed * WATCHES FRESH BLUEBERRY PIE for 9-inch pie 4 cups fresh blueberries 2/3 cup w. sugar 2 tah. flour 1 tab. quick cooking tapioca Y4 tsp. cinnamon 4 tsp. nutmeg V4 tsp. salt 1 tab. lemon rind 1% tab. lemon juice 15 tab. butter Combine sugar, flour, tapioca, spices and salt. Add to berries. Add lemon juice and rind. Let stand for 10-15 minutes. Mix well. Turn into uncooked pastry shel. Dot with butter. Cover with top crust. Place pie on lowest rack. Bake at 450 deg. F. for 10 minute Reduce heat to 350 deg. F. Bake for 30 minutes. Joan Aldred, Scugog Home and School. LEMON SPONGE PIE 1 cup white sugar 1 tbsp. butter 2 heaping tbsps. flour 1% tsp. salt 2 eggs 1 cup sweet milk grated rind and juice of 1 lemon Cream together sugar and but- ter, add flour and salt, Add beat- en yolks of eggs, lemon and milk, and mix well. Lastly add stiffly beaten egg" whites. Pour into un- baked shell and bake at 400 de- grees until top is brown, then re- duce to 375 degrees until custard is firm. Mrs. Carl Fice, 3 Myrtle Parent-Teacher Assn. - DELICIOUS RAISIN PIE Filling: Place a cup of milk in a double boiler. When it boils, add a large tab. of flour, 3% cup w. sugar, %2 tsp. salt, yolk of 2 egs, well beaten. Add 1 cup of chopped raisins. Stir continually until thickened. Remove from heat and add 1 iarge tab. butter and 1 tsp. vanilla. Mix till well blended and pour into your baked pie shell. Beat egg whites to a stiff froth with 2 tab. of sugar and brown in oven. Note: don't stint on the butter, as this makes a delicously differ- ent but not rich pie. Flo Demara, Scugog Home and School. APPLE PIE for 9-inch pie 6 cups thinly slice apples 3% to 1 cup sugar 1 tab. butter 1 tsp. cinnamon Arrange apples slices in uncook- suagar and cinnamon and dot with butter. Cove with top crust. Bake on lowest rack at 450 deg. for 10 minutes, reduce heat to 350 deg. F. and bake for 30- minutes. - Mrs. Neil Lamont, Scugog Home and School. LEMON SPONGE PIE 1 cup sugar 21% thsps. all-purpose flour 15tsp. salt 3 egg yolks beaten 1 cup milk Grated rink and juice of 1 lemon 2 tbsp. melted butter 3 egg whites beaten stiff Mix sugar, flour, and salt. Beat eggs yolks. Add melted butter and milk to eggs. Add dry ingred- ients gradually. Blend. Add lem- on rind and juice. Fold in beaten egg white. Pour into unbaked pastry shell. Bake 425 degrees for 10 min. Reduce heat to 300 degrees, and bake another 30-40 minutes. De- licious. Hilda Lamont, Scugog Home and School Assn. APPLE PIE SUGGESTIONS Sprinkle a litte red jello pow- der through your apples before baking. Sprinkle grated cheese on your pastry during the rolling. Joan Aldred, Scugog Home and School Assoe. PUMPKIN PIE 9-inch pie 1Yacup cooked or canned pumpkin 34 cup brown sugar % tsp. salt % tsp. nutmeg 3, tsp. ginger 11 tsp. cinnamon 4 isp. light molasses 3 eggs, beaten slightly 2/3 cup milk 1 cup evaporated milk Combine pumpkin, sugar, salt gpices and molasses. Beat eggs, add milk and evaporated milk. Combine with pumpkin mixture. Pour into chilled unbaked pastry shell. Place pie on lowest rack. Bake at 450 deg. F. for 10 min- utes. Reduce heat te 350, bake 50-55 minutes. Joan Aldred, Scugog Home and School. RAISIN PIE for 8 in. pie 1% cup water 13 cup raisins _- 1% cup w. sugar 2 tab. flour Ys tsp. salt 2 tsp. grated orange rind 1/3 cup orange Heat water to boiling point. Add raisins. Simmer for 10 minutes. Combine sugar, flour salt and orange rind. Add to hot mixture. Add orange juice and cook, stir- ring constantly until mixture thickened. Cool. Pour into uncook- =d pie shell, cover with top crust. Bake at 450 for 10 minutes. Re- duce heat to 350 for 30 minutes. Hilda Lamont, Scugog Home and School. Jersey Milk Regular Milk Homogenized Milk Skimmed Milk Our List of Dairy Products Is Complete Chocolate Milk Eggs Whipping Cream Table Cream Sour Cream Creamery Butter Sweet Butter Cottage Cheese OSHAWA DAIRY LTD. "The Dairy That Satisties" LIMITED DIAL When anything whatsoever goes wrong with your plumbing in kitchen, bath- room or heating system, your smart- est move is to call us. We'll proceed with promptness and precision to fix it so that it stays fixed! FREE ESTIMATES HEATING - PLUMBING - TINSMITHING AND ALTERATIONS PHONE RA 5-3279 or RA 5-6411 METTE PLUMBING 23 CELINA ST. -- OSHAWA.