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48 THE DAILY TIMES-GAZETTE, Tuesday," June 10, 1958 -------- MINT SAUCE 8 stalks mint or 2 tbsps. dry : mint 2 tbsps. sugar 15 cup vinegar Wash mint and pick leaves from stems. Chop fine, add sugar BARBECUE SAUCE FOR PORK CHOPS After frying pork chops re- move from pan and pour off ex- ce:s fat. Add 34 cup water, % cup catsup, 2 tablespoons vine-, gar, 2 tablespoons Worcestershire sauce, 1 teaspoon salt and a little 1 SHRIMP DIP Ib. fresh cooked shrimp or 5-0z. can 1 8-0z. pkg. cottage cheese tbsps. chili sauce tsp. lemon juice tsp. onion juice tsp. Worcester sauce tbsps. milk Chop shrimp fine. Add other in- % Ya 2 V4 CHESTNUT RICE STUFFING 14 oz. can mushroom pieces Y%» cup butter or margarine Ya cup clopped ripe olives tbsps. chopped parsley Ys cup chopped celery 1% cups boiled chestnuts 1%- cups cooked rice 2 Drain mushrooms, -reserve lig- uid. Heat butter in a skillet. Saute mushrooms, olives pars- ley and celery. Combine mush- room mixture with reserved lig- uid and remaining ingredients. Mix well. Makes enough stuffing "for 5-6 pound chicken or half » turkey. to vinegar. Pour over mint leaves. Let stand 1 hour. Mrs. A. Bilton, Beta Sigma Phi. SHRIMP COCKTAIL SAUCE cup chili sauce tbsp. Worchestershire sauce tbsp. prepared horse radish tbsps. lemon juice tsp. finely chopped chives Mix and let stand several hours before using. Mrs. C. B. Theberge, Lyceum Club and Women's Art Association. . CUSTARD SAUCE tbsps. fine sugar tsps. flour 1a tsp sait egg well beaten cup milk i» tsp vanilla or almond Combine sugar, flour and salt. Add beaten egg and blend. Add milk and cook over hot water till thick About 5-7 minutes. Add | flavoring. Serve cold. Sufficient |: for 4 servings, Ya cup milk salt and pepper to taste gredients, using enough milk for good dipping consistency. Serve on potato chips, crackers, celery. Mrs. Wm. Paynter, Ont. Reg't. Officers Wives Assn. MEAT FILLING FOR SANDWICHES Put % 1b. cooked ham or jellied tongue through chopper. Add: 2 tbsps. chopped sweet pickle 2 thsps. boiled salad dressing 1 tbsp. lemon juice Mix well. H. Lamont, Scugog Home and School BOLTS AND NUTS 1 box Cherrios 1 box Shreddies 1 box pretzels 1% tsp. salt 1 tsp.-Worchestershire Sauce 1 pound butter 1 large package peanuts Cut butter over ingredients. Place on cookie sheet and put in oven at 200 degrees for 2 hours. Stir often. Excellent for parties. Ernest Beaudry, Westmount H-S Association grated onion. Mix all together and return chops to pan to sim- mer gently for a few minutes. Mrs. Frank Thornton, Myrtle Parent-Teacher Assoc. MOCK MAPLE SYRUP cups brown sugar cups boiling water cnp gran. sugar teaspoons butter teaspoon vanilla teaspoon maple flavoring Make syrup by boiling brown sugar and water 10 minutes. Melt granulated sugar in frying pan until a iight brown. Then gradually add hot syrup. Re- move from fire and add butter and flavorings. Mrs. Uriah Jones, Lyceum Art Association 11 WIPING CLOTHS! WASHED AND STERILIZED op Ne 19 Suitable for Garages, Offices, Industrial Plants, etc. M. GREENBERG & SONS LTD. 308 BLOOR ST. E. RA 3-7333 OPEN ALL DAY SATURDAY 2 2 1 1 BANANA SAUCE egg whites tbsps. liquid honey ripe bananas tsp. lemon juice H. Lamont, Scugog Home and School SPAGHETTI SAUCE Saute 2 cup chopped onion in 8 tablespoons bacon drippings. Add % 1b. ground beef. Add 11 oz. tin of tomato soup. 2/3 cup water 1% tsps salt, dash pepper Cover. Simmer 30. minutes. Serve the sauce over % ib. cook- ed. drained spaghetti Miss Joyce Power, Beta Sigma Phi, Oshawa LEMON SAUCE tbsp. corn starch 15 cup white sugar tbsp. grated lemon rind Few grains salt cup water tbsps. lemon juice tbsps. butter Mix cornstarch, sugar, lemon rind and salt. Gradually add water Cook over low heat stir- ring constantly, until thickened. Cook over hot water stirring oc- casionally, 5 minutes. Add mon juice and butter. Good served on | gingerbread. Mrs. J. R. Carson, Beta Sigma Phi 1 1 1 2 2 CHOCOLATE SAUCE 2/3 cup brown sugar 1 tbsp. cornstarch 1 tbsp. cocoa 1 tbsp butter 14 tsp. salt 1 Beat egg whites till stiff. Add honey. Mash banana with fork. Add lemon juice and fold into meringue. Will serve 6. This. is delicious if served over ginger hread. J. Aldred, Scugog Home and School. BUTTERSCOTCH SAUCE 1 heaping cup brown sugar 34 cup corn syrup tbsps. butter Boil until it threads. Let stand until it starts to coel and add: 3% cup thin cream This wiil keep in a jar in re- frigerator indefinitely, Yield 1 pint. Mrs. Lorne Thompson 4 CHEESE SAUCE 2 tbsps. fat 2 thsps. sifted flour 15 tsp. salt cup milk dash of pepper and 14 cun cheese, grated Melt fat in saucepan. Blend in flour. Add seasonings and let pubble 3 minutes. Add milk slow- ly. Cook and stir till smooth. Re- move from heat. Add cheese. Stir till cheese is melted. Deilici- ous over any vegetables. fl. Lamont, Scugog Home and School 1 : paprika | Mrs. Murray Holtby, Prospect WA COCOA SYRUP (Good on ice cream) 14 cup cocoa tsp. vanilla 1 cup boiling water. Mix sugar, starch, cocoa and butter add waler and boil gent- | jy until! thickened. Remove from | heat and add vanilla. Serve hot. | If served cold make sauce thin- | ner. Excellent on white cake for | dessert. Mrs. G. Jonah, Harmony United WA | | 1'2 cups sugar | 5 tsp. salt | 1 cup water 1. tsp. vanilla | Mix cocoa, sugar and salt. Add | water. Heat and boil for three minutes, stirring constantly. Re- move from heat, add vanilla. Store in sealed jar in cool place. Mrs. J. R. Carson, Beta Sigma Phi » SAVORIES SANDWICH FILLING lbs. cooked meat, chopped (veal, chicken or ham) medium heads celery (chopped) cup pimento (diced) cup sweet pickle or green pepper, chopped tsps. salt tsp. pepper cups mayonnaise "Combine all ingredients, blend well. This amount of filling is sufficient for 150 - 180 large sand- wiches or 300 to 360 small sand- wiches. Mrs. W. James, Salvation Army Home League Ya Ya 1% Ys NIBBLE FOOD 1bs. salted peanuts 12-0z. package shreddies package Cheerie oats package rice squares or Krispies 5%-0z. package pretzel sticks cups salad oil tbsp. salt Mix all together in large roast- er, or sheet of brown paper. Bake in very slow oven (250 degrees) for 2 hours, stirring and turning mixture with wooden spoon every 1$ minutes. (Be Fately mL 2 erush cereals.) Makes 8 qts. Mrs. W. James, NUT TOASTIES slices of bread (l-inch thick) egg beaten Ys cup milk 5 tsp. salt 1 tsp. sugar 1 cup finely chopped nut meats Remove crusts from bread and cut each slice into strips 1-inch wide. Beat egg and add milk, salt and sugar and dip bread into bat- ter. Roll in nut meats and fry in hot deep fat (385 degrees F.) un-. til brown or bake in a hot oven (350 degrees F.) for 15 minutes. Shredded coconut instead of nut meats may be used. ? Mrs. E. Hyderman, Westmount Church WA 4 1 CHEESE TIDBITS jar (5 oz.) ready spread cheese 15 cup butter or margarine cup pancake mix Beat cheese and butter until creamy. Blend in pancake mix. Shape into small balls and ar- range on lightly greased baking sheet. Bake in moderately hot oven of 375 degrees about 10 min- utes. Remove from baking sheet immediately. Serve warm with chilled tomato juice. Yield: 3 dozen appetizers. 1 1 Mrs. J. McAdam, Salvation Army Home League Ont. Reg't. Officers Wives Assoc. BIG 11 CU. FT. Westinghouse REFRIGERATOR Egg shelves Tall bottle shelf 92 SIMCOE ST. N. 11 cu. ft. Capacity 60 pounds frozen storage . Full-width vegetable crisper Cheese and butter keeper MODEL HLI11 NEW on door OSHAWA '209 MEAGHER LOW PRICE RA 35-4711