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

90 THE DAILY TIMES-GAZETTE, Tuesday, June 10, 1958 SIDE DISHES PLAIN BAKED BEANS 1% cup dried white beans Water 3% cup chopped onion % 1b. salt pork, cubed . tbsps. dark molasses thsps, catsup , tbsp. dry mustard tsp. salt Wash beans, soak overnight in eold water, bring slowly to boil- ing point, simmer slowly until tender, drain. Add all remaining ingredients, place in bean pot or casserole. Bake slowly till ready to serve. Serves 6. Temperature S00F., Time 1% to 2 hours. ' . W. James, Salvation Army Home League. POTATO CAKES 2 cups mashed cold potatoes 1 cup flour 1 tbsp. shortening % tsp. salt '1 tsp. baking powder Milk Rub shortening into mashed po- tatoes. Sift flour, baking powder and salt, add to potatoes, add milk to make a soft dough. Drop by spoonfuls on hot griddle or heavy fry pan greased with bacon dripping. Fry slowly and allow to brown and rise, turn and brown on other side. Be sure cakes are cooked through. Serve with but- ter or hot gravy. Mrs. G. D. Lees, Harmony WA. POTATO DUMPLINGS cup cold mashed potatoes cup flour egg tsp. baking powder 1% tsp. salt Sift together flour, salt and baking powder. Add mashed po- tatoes and egg, knead slightly, form into roll 1%" in diameter. Chill. Cut off 1" pieces, steam over stew about 30 minutes. An excellent addition to lamb or beef stew. Mrs. Wm. Roser, Harmony United Church. STUFFED TOMATOES 6 large tomatoes 1 tsp. sugar 1 tsp. salt 14 tsp. basil Few grains pepper 1 cup soft bread crumbs Scoop out tomatoes, turn upside down to drain. Combine tomato pulp with remaining ingredients except butter. Fill shells. Dot with butter. Bake in 350 degree oven for about 20 minutes. Mrs. E. Mason, Myrtle Parent-Teacher Assoc. TUNA LOAF 2 7-0z. cans drained flake tuna 1% cups fine bread crumbs 1 can cream of celery soup 2 slightly beaten eggs 2 thsps. minced onion Pack lightly in greased loaf pa bake at 350 deg. about one hour. Serve with cream sauce. (Blend one can eream of celery soup and one-third cup of milk, heat.) Serves 6. Mrs. J. Arnold Schell, Friendship Group, Northminster WA. BAKED TOMATOES ¥% cup grated cheese large can tomatoes 1 cup crushed corn flakes ¥% cup cheese crackers (rolled) 1 cup bread cubes Fold bread cubes into tomatoes, add salt and pepper to taste. Mix then add cheese, corn flakes and cheese crackers. Bake in oven 20 minutes, 350 degrees. Mrs. Willis Sayeau, Mitchells Corners H-S Assoc. POTATO PATTIES Leftover mashed potatoes 1 or 2 eggs Ya cup flour Butter or lard Mix potatoes, eggs and flour. Sprinkle wax paper with flour, add the potato mixture and make a roll. Now cut off slices about % inch thick and fry them golden brown on hoth sides. Emma Geissberger, Mitchells Corners J1-S Assoc. POTATO CAKES 2 cups mashed potatoes. Add Ya cup milk and 2 tbsps. butter. Beat until very light. Sift together twice, the following: 2 cups flour, 1% tsp. soda, 2 tsps. baking pow- der, 4 tsp. salt. Add potato mix- ture and enough sour ntilk or but- termilk to make a soft dough. Pat to a '%-inch thickness and cut in triangles. Bake in 450 de- gree oven. Serve hot with butter. Mrs. M. McGee, apf Wa. S 1 CABBAGE ROLLS large cabbage 1b. ground beef tsps. salt tsp. pepper large onion, cut fine 1 cup cooked rice (% cup uncooked) 1 cup milk 2 tbsps. fat 2 tbsps. brown sugar Dip cabbage in hot water. Com- bine cooked meat, onion, salt, pepper, cooked rice and milk. Cover with tomato soup or tomatoes -and a few pieces of bacon fat and brown sugar. Bake in slow oven (350 degrees) for 1-2 hours. Mrs. Guy Chamberlin, Mitchells Corners H-S Assoe. POTATO LOAF cups of mashed potatoes cup cream cup bread crumbs egg cup milk onion Beat egg well, add cream and milk, dice onion, then add bread crumbs. Add salt, pepper and sage to taste. Bake in a 200 de- gree oven for 45 minutes. Brown on top for last five minutes. Mrs. Gerald Farborn, Myrtle Parent-Teacher Assoc. SPUD 'N' ONION BAKE 4 medium baking potatoes, pared Ys cup butter, softened 2 onions sliced Salt and pepper Cut each potato in 4 crosswise slices, spread butter between slices and on top. Re-assemble with onion rounds between potato slices. Sprinkle generously with salt and dash of pepper. Wrap each potato tightly in double thickness of foil wrap. Bake in oven at 375 degrees for 50 to 65 minutes or till potatoes are done. Open foil, sprinkle with chopped parsley or return to oven to brown tops. MRS. ROSS STAINTON, Mitchells Corners H-S Assoc. CANDIED SWEET POTATOES 6 sweet potatoes 1 cup brown sugar 14 cup water Salt Pepper Butter Wash and scrub potatoes. Boil without paring them. When ten- der drain and strip off skins. Make a syrup by boiling together the sugar and water. Cut each potato in half or thick slices. Pour over syrup. Season with salt and pepper. Bake in a 400 degree oven until potatoes are brown. Mrs. John MacDonald, North Group, Jessie Panton Auxiliary, St. Andrew's United Church. CARROTS SUPREME 21 cups cooked diced carrots 1 tbsp. brown sugar med. diced onion tsp. parsley Salt and pepper to taste tbsps. butter Combine all ingredients and dot with butter. Bake in casserole that has been greased, uncovered for 20 minutes at 350 degrees. Mrs. Doug. Aldred, Scugog Home and School Assoc. 1 2 3 REPAIR We'll Make Yaur Shoes Look Like New Again Free pick-up and delivery Phone MO 8-4711 LOUIS SHOE CLINIC CHEESE POTATO CAKES cups seasoned mashed potatoes 2 thsps. minced onion 2 tbsps. chopped parsley 1+ beaten egg 15 cup shredded cheese Combine 2H ingredients and with lightly floured hands, form into 6 cakes, '%-inch thick. Dip in flour and fry in small amount of hot fat until golden brown on both sides. Clara Dowson, Scugog Home and School. MARSHMALLOW SWEET POTATOES 2% cups mashed sweet potatoes 1% tsp. salt Little pepper egg yolks ; tbsps. melted butter marshmallows 2% cups crushed corn flakes 1/3 cup melted butter Beat potatoes with salt, pepper, egg yolks and the 3 tbsps. melted butter and divide into 8 portions. Flatten each portion and place one -marshmallow in centre of each. Cover marshmallow with potato, leaving small hole at top. Mix flakes with remaining 1/3 cup melted butter. Roll potato into balls and roll in corn flake crumbs. Place in shallow pan. Bake in hot oven, 400 degrees F., about fifteen minutes. Miss Mildred 1. Price, Oshawa B. and P. Women's Club. POTATO PUFF cups hot mashed potatoes tbsps. butter Ya tsp. salt Few grains cayenne 1 tsp. chopped parsley 1 tsp. onion juice 3 eggs ' Mix potatoes with butter, pars- ley, salt, cayenne and onion juice. Add beaten egg yolks and beat well. Fold in stiffly beaten egg whites. Place in greased bak- ing dish and bake in hot oven, 400 degrees, for 20 minutes or until golden brown.- Serve imme- diately. Maude Hagerman, North Group, Jessie Panton Auxiliary, St. Andrew's United Church. PARSNIP SOUFFLE 2 cups parsnips, cut in 1-inch pieces 1% tsp. salt % tsp. pepper 1 cup medium white sauce 2 egg yolks 2 egg whites Heat oven to 350 degrees. Grease a casserole. Cook par- snips in boiling salted water till tender, mash. Add salt, pepper, butter and white sauce. Add beat- HARVARD GREEN BEANS cups green beans, slivered tbsps. brown sugar : 1 tbsp. corn starch 1% tsp. salt % tsp. dry mustard 3% cup vinegar 1% cup cold water 1 tbsp. margarine or batter Snip and sliver beans. Cook in boiling water, salted, until tem- der. Measure all ingredients ex- cept butter into top of double boil- er, Cook and stir over direct heat until clear and smooth. Add cook- ed beans, let stand over hot water for 20 minutes stirring oe- casionally. Just before serving add 1 tbsp. margarine or butter. Serve hot. Mrs. R. Winter, Audley United Church WA. Jersey Milk Regular Milk Homogenized Mitk Skimmed Milk OSHAWA D Whipping Table Cream _ Sowr our Cred Cottage Cheese Our List of Dairy Producis Is Complete Chocolate Mitk Eggs Cream Creamery Butter AIRY LTD. "The Dairy That Satisfies" Must be cooked "Right" ; for BEST Flavor While we carry the best quality, government inspected meats at all times, nevertheless, quite often taste and nutrition are en- hanced when properly prepared according to the type of cut that has been selected. We offer here a seven point program for care and preparation of meat which a nutrition expert says will make for better meals: 1. Fresh meat should be stored loosely wrapped in the refrigerator. 2. Cooked meat should be tightly 3. The fat and lean of the less de- manded cuts of meat have the same nutritive value as the fat and lean of the more popular cuts. .. 126 Dundas St. W., Whitby $9 ARE 10 BinibiBonn® wrapped in the refrigerator, 4. All meat by the right ticular cut. ered and no is tender when cooked method for that par- 5. Meat cooked in liquid should be simmered not boiled. 6. Roasts should be cooked uncov- water should be added. 7. Steaks should be turned only once when broiling. (2 1=V-a pil 4 V-NZd € up RA 5-3564 2% 46 SIMCOE ST. N. ®« OSHAWA Ba ce le Ee a Td ll Ce id