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

RAISIN TARTS 3% cup seedless raisins % cup butter 3% cup brown sugar 1% cup light corn syrup egg, beaten 1% teaspoon vanilla Pour boiling water over raisins and let stand. 5 to 10 minutes. Drain. Cream butter, add sugar, syrup, salt, egg, vanilla and rais- ins. + Mrs. M. Hedge, Audley WA, Audley United Church. 1 SYRUP TARTS eggs well beaten cup brown sugar ie 1 cup corn syrup 2 tablespoons of butter melted 3 teaspoons vinegar Ya teaspoon nutmeg 2 tablespoons of water in winter but not in summer Fill tart tins about "two-thirds full of mixture and bake in a slow oven until browned and pastry is cooked. Mrs. Stanley Powell, Audley United Church, Woman's Association. 2 1 BUTTER TARTS (VARIETY) cup brown suga~ Ya cup butter egg 32 cup corn syrup (or less) 1 tsp. each.of vinegar and vanilla Cream together brown sugar, butter and add egg. Beat well. Add corn syrup and flavorings. Line tart tins with plain pastry, as a variety put raisins, coconut, chopped dates or chopped walnuts in tart shells. Pour filling over and bake in hot oven 425 deg. for 15 to 20 mins. Mrs. Archie Bell, Audley WA, Audley United Church. BUTTER TARTS 12 cup seedless raisins (hot water) ¥% cup butter or margarine 12 cup brown sugar ¥ teaspoon salt 3% cup light corn syrup egg slightly beaten 3% teaspoon vanilla Plain pastry Line 12 medium-size tart pans with pastry. Heat oven to 450 deg. Pour boiling water on raisins to completely cover. Allow to stand 5 to 10 minutes. Drain raisins but do not dry. Add raisins to the but- ter, sugar, salt and.corn syrup. Stir until sugar is dissolved and butter melted. Add egg and van- illa and mix well. Fill pastry-lined tart pans 7 full with raisin mix- ture. Place on baking sheet. Bake in a very hot oven for about 15 minutes. lightly browned but still bubbling when tarts are remcved from oven. Let tarts cool in pans about 10 minutes so they will not break when removed from pans. Margaret Lefaurichon, Ontario Gamma Epsilon- Beta Sigma Phi MEXICAN DATE PIE 3% cup white sugar 2 eggs yolks 1 cup sweet cream or milk Chopped dates . 1 1 1 Line pie tin with pastry and put | a layer of dates in bottom. Add above mixture and bake. Beat whites of eggs stiff and sweeten with sugar. Spread over top and brown in slow oven. Mrs. George Izatt, Audley WA, Audley United Church. PEACH PIE to 4 large peaches tablespoons butter cup sugai eggs well beaten Cream butter, add flour sugar and eggs. Fill uncooled pastry shell with quartered peaches and pour mix- ture over. Bake 10 minutes at 450. Lower oven to 350 and bake 30 minutes. Mrs. J. R. Davidson, Audley WA, Audley United Church COCONUT PIE 2 eggs 1% cups milk 1 tsp. salt 1 tsp lemon extract 3 cup white sugar 1% cup fine cocoanut 1 tsp. cornstarch Beat together yolks and sugar, Stir in salt, cornstarch and lemon. Add warmed milk and cocoanut. FoM in well beaten egg whites. Bake 40 mins. in moderate oven. Mrs. Fred Puckrin, Audley WA, Audley United Church. 3 3 -1 2 The filling should be | PUDDINGS THE DAILY TIMES-GAZETTE, Tuesdoy, June 10, 1958 39 ENGLISH PLUM PUDDING Ib. 1b. Ya 1b. % Ib. raisins currants candied peel shelled almonds Ib. brown sugar 34 1b. beef suet 1% cup oread crumbs 2 cups flour 12 cup fruit juice 6 eggs = 1 tsp eack/of salt, soda, cloves, cinnamon, allspice, nutmeg, ginger Mix gether. Steam for two hours in small bowls. Mrs. Don Gerow, Scugog Home and School. 1 1 1 COTTAGE PUDDING Syrup: cup brown sugar cups water tbsp. butter Bring to boil, pour into casser- ole Batter: 1. tbsp. butter 1/3 cup brown sugar % cup milk 2 tsp. baking powder 1 cup flour 1% tsp. salt 12 tsp. vanilla 1% cup raisins Mix weli. Drop by spoonful into batter. Bake 375 F. till golden brown. Reta Wilson, Scugog Home and School Assoc. 1 2 1 6 mad. sized cooking apples over berries. 35 - 40 minutes. Joan Aldred, Scugog Home and School. REPAIRING-INSTALLING T.V. RADIO SALES AND SERVICE PEANUT BUTTER APPLE CRUMBLE 12 cup w. sugar 12 cup flour V4 tsp. salt 2 tbsp melted butter 3 tbsp. peanut but'er Pee! and slice apples into shal- low 10 x 6 inch oiled baking dish. Combine sugar, flour and salt. Add butter and peanut butter, biend well. Add to dry ingred- ients and combine until erumbly. Spread evenly over top of apples. Bake in moderate oven 350 deg. F. for 45-50 min. or till apples are soft. Serve warm with cream or foamy sauce.- Joan Aldred, Scugog Home and School. For QUICK EFFICIENT 2, SERVICE CALL | FXMO 8-2711 For the finest in HI-FI RECORDS. Choose from our $2500.00 stock. "Records Make the Perfect Gift." Prices range BLUEBERRY CRISP PUDDING 4 cups fresh blueberries 1/3 cup w. sugar 2 tsp. lemon juice 4 tbsp. butter 1/3 cup b. sugar 1/3 cup flour J cup quick rolled oats Place blueberries in greased deep baking dish. 132 quart size, sprinkle with sugar and lemon juice. Cream butter, add sugar. Biend in flour and oats. Spread Bake in 375 for PATTERSON ELECTRONICS 107 COLBORNE ST .W. WHITBY Ross f. Mulls ng 81 SIMCOE ST. NORTH 0. did, OSHAWA PHONE RA 3-7641 SANDRAN the amazing new VINYL FLOOR COVERING STOOD THE TEST Today, you saw Vinyl Sandran prove it is stainless, scrubless, wears longest as thousands of trucks end cars passed over It in front of our store! * Sandran's your best buy! Come in now! © It's genvine VINYL -- longest wearing! @® Scrubless! Wipes clean with a sponge mop! ® Stainless! Defies hot grease, acids, even lye! ® Luxurious! Keeps "just waxed" look! Latest fashion-keyed patterns! 1.69 SQUARE YARD, UP SEE SANDRAN NOW! COMPARE BEAUTY, WEAR, COST = SANDRAN CAN'T BE BEAT! TEST IT YOURSELF! NOW AVAILABLE IN 9 FT. AND 12 FT. WIDTHS ONLY Y DEALER CAN SELL SANDRAN TOP QUALITY VINYL FLOORING OUR FRANCHISED SANDRAN