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a a i 0 THE OSHAWA TIMES, Tuesday, June 28, 1960 Pies, Tarts, Pastry PECAN TARTS 2 eggs, beaten well 1 cup corn syrup 1 cup brown sugar Butter size of small egg, melted Sei 1 tbsp. vinegar 3% cup chopped pecans or halves Ya tsp. nutmeg Blend above mixture and place two-thirds full into prepared un- baked tart shells. Bake im mod- erate oven, 350-375 deg. for 20 mins. Chopped raising may be added if preferred. Mrs. E. Coedy, BANANA CREAM PIE (Ingredients) 1% cups milk % cup white sugar tablespoons flour tablespoon corn stanch tablespoon butter egg yolks teaspoon vanilla 2' bananas Procedure: Mix starch and flour with a little water, add beaten egg yolks, add sugar, van- ila. Then gradually add milk and butter and let it boil until thickens, in double boiler. Alter- nate banana and cream filling in baked shell. Beat egg whites, add 1% teaspoon baking powder, 2 tablespoons white sugar. Beat stiff and cover pie. Browa in moderate oven. Mrs. George Jarvis, Brownie District, Adelaide District. SPANISH CREAM WITH CHERRY SAUCE One of the many attractive dessicis in which eggs play an important part is Spanish Cream. You'll find recipes for various kinds in almost every cook book but here we see a plain Spanish cream served with Red Cherry Sauce. You can use either canned or frozen canned cherries in the sauce. To make it, mix 1 cup sweeten- ed cherry syrup and 1 cup water with 1 tablespoon corn- starch and cook until thicken- ed. Now add 1 teaspoon butter, 1% teaspoon almond extract-and about 3% cup of the cherries. A few drops of red coloring may be added, if desired. Chill before serving om Spanish cream, blanc mange, custard or ice cream. Good, too, served hot over cottage pudding or cupcakes. Puddings APPLE PUDDING 6 medium sized tart apples 3 tbsp. granulated sugar Ya cun shortening 1% cups sifted flour $ tsps. baking powder 1% tsp. salt % cup granulated sugar 1 egg, well beaten % cup milk Grease an 8 x 8 x 2 inch bak- ing pan. Quarter, core and peel apples. Slice and arrange in bot- tom of baking pan. Sprinkle with the 3 tbsp. sugar. Measure shor- tening into mixing bowl and allow i to stand to become soft. Sift flour, baking powder and salt. Cream shortening until fluffy. Gradually add sugar, mixing until creamy. Add beaten egg. Beat well. Add dry ingredients alternately with . milk folding in lightly. Pour over apples. Sprinkle with crumb top- ping evenly over top of batter. Bake in oven preheated to 350 F. (moderate oven) for 46 to 50 Phyllis Sprostak, : Calvary BW Fellowship, ee dee Calvary Baptist Church. JIFFY PUDDING 1/8 cup brown sugar 1 cup flour 2 tsps. baking powder 3% cup raisins ¥% cup milk Mix well and spread in deep baking dish Bauce 2 cups boiling water 1 cup brown sugar 1 tbhsps. butter % tsp. nutmeg Mix well and pour first mix- ture. Bake in moderate oven 350 deg. 25 minutes. Mrs. Gordon Garrison, Vincent Massey H-S Assos. STRAWBERRY PUDDING 3 eggs % cup granulated sugar 3% cup of butter 1%cups flour (sifted) ¥% tsp. soda in a tablespoon of boiling water, mix Se. with Our List of Dairy Products Is Complete Jersey Milk Regular Milk Homogenized Milk Skimmed Milk Chocolate Mifk Whipping Creom Table Cream Sour Creom Buttermilk Cottage Cheese "OSHAWA DAIRY LTD. "The Dairy That Satisfies" GRAPE-NUTS PUFF PUDDING 1 tsp. grated lemon rind 4 tbsps. butter % cup sugar or honey -- egg yolks well beaten tbsps. lemon juice tbsps. flour thsps. grape-nuts cup milk egg whites, stiffly beaten Add lemon rind to butter, add grape-nuts and milk mixing well. Fold in egg: whites. Turn into greased baking dish and place in pan of hot water, Bake in slow oven 325 deg. When done pudding will have spongecrust on top and custard below. Makes six servings. Mrs. S. BR. King, Vincent Massey H-S Assoc. CHOCOLATE FUDGE PUDDING 3% cup white sugar 1 cup flour 2 tsp. baking powder 1% tsp. salt 2 thbsps. cocoa 1% cup milk 2- tbsps. melted shortening % cups broken walnuts 1 tsp. vanilla Mix flour, baking powder, salt, sugar and cocoa together. Mix milk, melted shortening and van- illa together. Add to dry ingred- ients. Add nuts. Put batter in well greased pyrex casserole and cover with 3% cup brown sugar mixed with 4 tbsps. cocoa and just hefore putting in oven cover with 134 cups of hot water. Bake at 350 degrees for 40 to 50 min- utes. Serve just warm and topped with whipped cream. Serves 6-8. Mrs. Gordon Burkhart, St. Paul's Guild, St. Paul's Presbyterian Church. OLD-FASHIONED BREAD PUDDING 1% cups diced stale bread 3 . cups milk 2 eggs 1. cup sugar Ya tsp. salt Ya tsp. nutmeg ¥% cup seedless raisins Place diced bread in buttered 1 to 1% quart baking dish. Add milk and allow to stand 10 min- utes. Beat eggs until they are thick and lemon-colored. Add % cup sugar gradually beating all the time. Stir in salt and nutmeg. Stir egg mixture into soaked break in bowl. Fold in raisins. Place baking dish ia pan of hot water. Bake 350 degrees for 45 minutes until almost set in centre. Serve hot with lemon sauce. (See under sauces). Mrs. L. N. Daniel, St. Paul's Guild, St. Paul's Presbyterian Church, i i X High FE ': COMING? [ENIEKEN me ROUBNw COPIRIGmE +997 07 Sivas re FOR HOME DELIVERY PHONE RA 5-8978 IT'S EASY TO PERK UP | YOUR KITCHEN with Moore's Dulamel * Lovely semi-gloss finish for ceilings, walls and trim ® Excellent for plaster, wood or metal ; ® Dries overnight @ Beautiful decorator colors Nims PA Amin Moore paints N. H. 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