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38 THE DAILY TIMES-GAZETTE, Tuesday, June 10, 1958 DEEP DISH we APPLE-CHEESE PIE Pastry, using 1% cups flour 1% cup thinly sliced apples ; Yi cup sugar for apples 1% tsp. ground cinnamon 1itsp. ground nutmeg 2 egss 15 cup sugar for custard 13 tsp. salt 1 cup milk, scalded 1 tsp. vanilla 1 cup creamed cottage cheese Roll out pastry and line 8 x 9x 2 deep pan. Mix sliced apples, sugar and spices together. Ar- range the apple mixture in the pastry-lined pan. Bake for 15 min- utes in 425 oven. 'Meanwhile, beat eggs slightly in a bowl. Stir in sugar, salt, scalded milk, van- illa and cottage cheese. Mix thor- oughly. Remove apple mixture from' oven and reduce oven to 325 F.; pour cheese custard aver apples. Combine to bake 40 min. Cool before serving. rMs. H. Chesebrough, Friendly Group, Neorthminster United Church BUTTER TARTS 1 . c.. raisins 1, ¢, brown sugar 15 c. corn syrup 2 tbsp. butter 1 egg 15 t. vanilla Method: Clean raisins and put into a mixing bowl, Scald with boiling water: drain, and while raisins are still warm, add brown sugar, corn syrup, butter and beaten egg. Stir well together for a few minutes; add vanilla. Bake 400 F. for 20 minutes, Hazel Hayden, Friendship Growp, Northminster United Church TARTS cups pastry flour cup shortening teaspoons baking powder 2 teaspoon salt 5 eggs 1» teaspoon vanilla Sift flour, baking powder and salt, cut in shortening and add beaten eggs and vanilla, add 1 to 3 tablespoons milk to make soft dough. roll to %-inch thick and line tart tins. jam or jell or any other tart mix- ture, Bake in hot oven 400 about 10 minntes, Mrs. W. M, Ogden, FEathe Park Auxiliary BUTTER TARTS 1-3 cup butter or margarine 12 cup corn syrup > cup brown sugar > to 2/3 cup raisins 14+ tsp. nutmeg !y tsp. salt 2 eggs Melt butter, add all mgredients except eggs. Mix thorohghly. Cool mixture. Add eggs beaten just to combine yolks and whites. Bake on lowest rack at 450 deg. for 15 to 20 minutes. Allow to stand 10 minutes before removing from tins. If syrupy filling is desired use 1 egg in place of 2 eggs. Mrs. D. W. Wilson, Beta Sigma Phi BANANA PEACH CREAM PIE 1 package (4 or 4% oz. van- illa or chocolate instant pudding 1% cups milk 12 cup sliced bananas 1 8-inch baked pastry shell 2 cup cream whipped 1 cup sliced peaches Prepare pudding with milk as directed on package for pie fill- ing; mixing time is only 3 to 5 minutes. Fold in bananas, Pour into shell at once and chill in re- frigerator about 2 hours. Before serving, spread top with whipped cream, then with sliced peaches. (If fresh peaches are .ased, sprinkle with sugar; drain canned peaches). Mrs. J. Wilson, Beta Sigma Phi. LEMON CREAM CHEESE TARTS 3 egses "a cup sugar ¥%2 cup lemon juice 2 'tsp. grated lemon rind Ya pkg. Philadelphia Cream Cheese 6 4 baked tart shells Put in 1 teaspoon |, BUTTER TARTS raisins cup of butter cup brown sugar 1% teaspoon salt % cup corn syrup 1 egg slightly beaten i, teaspoon vanilla Add raisins, butter, brown sugar and corn syrup and salt. Heat and stir until the sugar is dissolved and butter is melted. Beat egg and add to mixture. Add vanilla last. Fill pastry lined tarts two-thirds full and place tart tins on a cookie sheet gnd bake in a hot oven 450 deg. for 10 to 15 minutes. Let cool in the tart tins if possible and they will be easier to remove, Mrs. R. /Winter Jr., Audley United Church, Woman's Association. BUTTER TARTS 1 tablespoon butter 1 cup brown sugar 1 egg Vanilla 15 cup currants 15 cup coconut (desiccated) Cook in quick oven. Mrs. Ronald Cox, Audley United Church, Woman's Association. GLAZED STRAWBERRY PIE Prepare pastry and bake a 9-inch pie shell, Wash drain and hull: 12 quarts of strawberries. Place 1 quart in the baked shell. Spoon strawberry glaze over the whole berries, making sure that all berries are covered. Cool. Be- fore serving, garnish with whip- ped cream. Strawberry Glaze: ... ... ... 15 quart strawberries 15 cup water 1 cup white. sugar 21%, tablespoons corn starch 1 tablespoon butter Crush berries and combine with water, sugar and corn starch in a saucepan; bring to a boil and boil two minutes or until clear. Add butter and strain. Mrs. M. V. Hedge, Audley WA, Audley United Church 2 Ya Ye cup BUTTER TARTS 1 cup brown sugar 1 egg Piece of butter vanilla to taste Beat well the above ingred- ients. Line tart tins with pastry, place a few raisins and walnuts in bottom of each and cover with egg mixture. Bake 10 to 15 min- utes. Mrs. W. B. Henderson, Bathe Park Auxiliary. . ECONOMY CHOCOLATE PIE (2 pies) 5 large tbsps. flour 2 cups sugar (brown) 2 tbsps. cocoa 1; tsp. salt Combine these 4 ingredients thoughly in sauce pan. Add: 3 cups boiling water, cook until thickened, Add: 1 tsp. butter 1 tsp. vanilla Pour into cooked shell, top with shredded coconut or whipped cream. Mrs. Fred White, Audley WA, . Audley United Church. BUTTERSCOTCH--DATE PIE 2 eggs 1 cup brown sugar, lightly packed 2 ibsps. flour 1/3 cup corn syrup 1/3 cup butter melted 15 tsp. salt Ys tsp. vanilla 132 cup fihely chopped dates 1. cup chopped nuts % cup milk : Method: Line a pie plate with rolled-out paste. Beat eggs slight- ly and stir in the brown sugar and flour; stir in corn syrup, but- ter, salt, and vanilla. Fold in the dates and nuts; stir in the milk. Turn filling into prepared pie shell. Bake at 450 degrees about 12 minutes. Reduce heat to 350 degrees and bake % hour longer. This is a very rich pie, so smaller portions may be served if desired. Mrs. Geo. Squire, Audley WA, Audley: United Church. BLUEBERRY PIE 1 pt. blieberries 1% cups sugar 1 tbsp. and 1 tsp. tapioca or 3 tbsps. flour 15 tsp. salt 1% tbsps. lemon juice Mix berries with sugar, tapioca and lemon juice. Bake in double crust at 450 deg. for 10 mins. then reduce heat to 350 deg. for 30 '| mins. longer. Mrs. Lorne Saunders, Audley United Church, PUMPKIN PIE Plain pastry to line one 9-in. pie pan. 2 eggs lightly beaten 2/3 cup brown sugar 1% cups canned or cooked pumpkin 1% tsp. cinnamon Y tsp. ginger 15 tsp. salt 1 cup milk Yap 1% cup cereal cream Line a 9-inch pie pan with plain pastry. Flute the edge. Bake in a hot oven at 450 degrees for five minutes, Combine lightly beaten eggs with sugar, pumpkin, salt, spices and milk. Pour into parti- ally baked shell. Bake in hot oven for ten minutes, Reduce the heat to 350 degrees. Pour cream into filling and continue baking until filling is set. Serve six. Miss Susan Puckrin, Audley WA, Audley United Church COCONUT JELLY TARTS Make crust. Put teaspoon of jelly in centre of each tart. Make a custard of following 'and place a teaspoon on top of jelly. 1 tablespoon of butter 1 "cup of white sugar 2 tablespoons of cream or milk % teaspoon of salt 12 teaspoon of vanilla 1 egg 34 cup of coconut Cook in a moderate oven until Stightly brown and" crust is cook- Mrs. Stanley Powell, Woman's Association. . Audley United Church. RICH RHUBARB PIE egg well beaten cup thick sour cream cup white sugar tablespoons flour cups fresh rhubarb 9-inch unbaked Pastry shell Combine egg sour cream sugar and flour. Mix well fill the unbak- ed pastry shell with the rhubarb the pour the egg cream. mixture over the rhubarb. Bake in a hot ih for 15 minutes then reduce the heat to 350 and continue te bake the pie for 30 to 35 minutes. The pie may be served with a meringue topping made from $ egg whites and %2 cup sugar bake in a moderate oven 350 for about 12 minutes. Chill before serving. Mrs. R. Winter Jr., Audley United Church, Women's Association. Jersey Milk Regular Milk ized Milk Skimmed Milk Our List of Dairy Products Is Complete Chocolate Milk Eggs Whipping Cream Creomery Butter: Table Cream Sour. Cress Cream OSHAWA DAIRY LTD. "The Dairy That Satisfies" Sweet Butter Cottage Cheese - homely goodies table Denny's Irish Dumplings. Chutney. From Ireland there's From Norway -- King Oscar Herring Crab Paste, Kippers, Bielland Fishballs, and Fish Cakes, From India -- Curry Powder, Sweet Monge Here's where you'll find taste-treats from all over the world! from Norway . . . sweet-smelling spices from India . . . exotic delicacies from Japan . . Listed are some of the popular imports that help to add variety and interest to family meals . . . add a special touch to party foods! from Scotland! From England we have Foster Clark's English jellies; flavouring and sandwich spread; Frank Cooper's jams and marmalade. Marmite, the delicious 'Blarney' Fruit Cake, Stew, Pure Irish Honey. From Scotland Baxter's Rowan Jelly; Forfare Shortbread, Machonochie's Scotch Kip- pered Herrings. From Denmark -- Danish Liver Paste, Neil- sons Cocktail Meatballs, Fyen's Fish Roes, Clip this recipe for your file . Crab Meat Salad - EATON"S in OSHAWA FOR FOODS WITH A FOREIGN FLAVOUR .. . FOR OLD COUNTRY FAVOURITES...VISIT EATON'S HOSTESS SHOP Mouth-watering seafoods From Italy -- Berio's pure Olive Oil, Wax and Vitale Spices, Italian Torroni (nougat ond almonds). From France--Bar le Duc Redcurronts, Parizot French Mustard, Capitaine Cooke Gour- mets, From Germany--Guhler Honey, Bahisen Bis- Onions, cuits, Pearl Blueberries. From Holland-- Victoria Royal Biscuits, John Moir's Puddings, Droste Cocoa. From Belgium -- Devos Vinegar, Le Semeur From P: Olive Oil. olled fillets of Anchovies, Pinhais Skinless and Boneless Sardines in Harrer Bavarian Lemmes Tarragon Carrots extra fine. Flcke the crabmeat, remove hard membrane. Add celery, green pep- pers, olives, solad dressing and seasonings. Toss lightly, arrange on lettuce leaves; garnish with to- matoes and sliced cucumbers if desired. Red currant jelly Beat eggs in top of double boil- er until thick and fluffy. Continue beating while gradually adding the sugar, lemon juice and lemon rind. Cook over hot water, stir: ring constantly until the eustard is thick and smooth, Cool. Soften the cream cheese at room temperature and gradually blend the custard into it. Fill the tart shells with this mixtire and top with red currant jelly, assis D. » Woo Wilsaih s e003 a ---------- TE 6%2-0z. can Hostess Shop King Dash of Lowry's season-salt Crabmeaot 1 cup diced celery 2 tbsp. sliced stuffed olives V2 cup diced green pepper 1 tsp. marjoram 1. tbsp. lemon juice EATON'S HOSTESS SHOP, MALL LEVEL, DEPT. 579 Dash of black pepper 4 cup Crosse & Blackwell's Salad Dressing 4 fresh tomatoes, cut into quarters PHONE RA 5.7373 TL TA PT