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2 THE OSHAWA TIMES, Friday, June 30, 1961 Beverages CRANBERRY APPLE PUNCH (Makes 8 servings) 1 16-0z. bottle cranberry juice cocktail, chilled cups apple juice, chilled 6-ounce can frozen lemon- ade concentrate 7-ounce bottles ginger ale, chilled Mix chilled cranberry juice cocktail, apple juice and, fro- zen lemonade concentrate. Add ginger ale. Serve immediately over crushed ice or float ice molds in punch bowl. To make ice molds: Fill fluted individual gelatin molds with water; freeze. Unmold. Mrs. J. F. Gabourie, South Courtice H and S ) FRUIT SYRUP (For Summer Drinks) oranges lemons qts. water oz. citric acid 1b. white sugar Squeeze juice from fruit and set aside. Boil skins and water and citric acid for 10 minutes. Let cool, then strain and re- move skins. Add sugar and stir 2 1 2 6 4 2 2 4 till dissolved (reheat slightly if necessary to get sugar thorough- ly dissolved). Cool and add juices. Store in quart jars and keep in refrigerator until ne- cessary. Usually 2 tbsps. in a glass of ice and water will give enough flavor, however add enough to your own taste. Mrs. Jack Keenan, Dorcas Group, First Baptist Church Oshawa, Ont. SPICED FRUIT PUNCH 214 cups orange juice cup canned pineapple juice cups cold water 14 cup confectioners sugar tbsps. grated lemon rind tbsp. honey whole cloves 15 tsp. nutmeg 15 tsp. cinnamon cups gingerale Combine all ingredients ex- cept gingerale. Let stand for 3 hours. Add gingerale and ice. Makes 15 cups. Mrs. Fred Crome, (Dorcas Group) First Baptist Church 1 2 2 1 6 6 Cakes POOR MAN'S ANGEL FOOD CAKE 15 cups sifted flour 34 tsp. cream of tartar 4 eggs separated 1 tsp. vanilla 15 tsp. salt 1 | ! : 15 tsp. baking powder 15 cup cold water 114 cups sugar Sift together flour, salt, cream of tartar and baking powder. Add cold water to egg yolks and beat. Add sugar grad- ually and beat until thick and creamy. Add dry ingredients, fold in beaten egg whites and vanilla. Turn into ungreased tube pan. Bake 350 degrees for 45-60 mins. Cool cake for one hour before removing Mrs. Earl Wood, Ladies' Guild, St. Luke's Presbyterian Church, Oshawa. EGGLESS DEVIL'S FOOD CAKE cups sifted flour tablespoons shortening 14 cup cocoa teaspoon baking soda teaspoon salt cups lightly packed brown sugar 1 cup sour milk 15 cup hot water METHOD -- Measure flour, sift together with salt. Cream shortening. Combine sugar and cocoa and blend gradually into shortening. Sift in dry ingredi- ents alternately with sour milk. (Make milk first addition). Dis- solve soda in hot water and stir into batter. Bake in 8-inch square pan which has been greased and floured. Bake for 50-60 minutes in 325 degree aven. Mrs. Ellen Proctor, Christ Church, Evening Guild. QUEEN ELIZABETH CAKE egg beaten 15, cup shortening 1 cup white sugar 1%, cups flour 14 cup nutmeats 15 tsp. vanilla METHOD Mix all the above ingredients together. Cut 1 cup dates and place in dish. Sprinkle dates with 1 tsp. soda and pour over this 1 cup hot water. Let stand until cool then add to top mixture. Bake in moderate oven oven 350 degrees for 40 minutes. Remove from oven and mix: 5 tbsps. brown sugar 3 tbsps. butter 22 8 1 1 2 1 14 cup coconut 3 tbsps. milk Spread this over cake after it is baked and return to oven until browned about 10 minutes. Mrs. C. E. Twining Vincent Massey H-S Association ADELAIDE CAKE 1, cup of butter 15 cup of sugar 1% cups of flour 1. egg yolk 2 1 teaspoon vanilla METHOD -- Mix above in- gredients and place in 8 x 8" tin. Beat two egg whites stiff, add 1 cup brown sugar and pinch of salt. Pour over mixture, cover with almonds. of an hour. Mrs. W. G. Jackson, Christ Church, Evening Guild. MIRACLE WHIP CHOCOLATE CAKE 1% cups granulated sugar 1 cup cold water 1 cup Miracle Whip salad dressing 2 cups flour 4 tbsps. cocoa 14 tsp. salt 2 tsps. soda METHOD -- Combine sugar and water and salad dressing. Sift together dry ingredients. Add this to liquid mixture. Bake at 350 degrees for 30 minutes. Mrs. George Brown, Vincent Massey H-S Assoc. CARROT CAKE cups sugar eggs cups grated carrots 15 cups vegetable oil cups flour tsps. baking powder tsps. soda tsps. cinnamon tsp. salt 15 cup black walnuts Mix first four ingredients, sift 2 4 3 1 2 2 2 2 1 | dry ingredients and add to first 'Bake in 325 degree oven--%% mixture. Stir in walnuts. Bake in three greased 8" floured pans for 45 minutes at 300. Cool bee fore icing. Serves 8-10 people. Icing 1 box confectioner's sugar 8 oz. cream cheese 4 tbsps. butter 2: tsps. vanilla 1 tbsp. milk More milk may be added if needed. Mix together and ice cake. ; Mrs. D. Webster, Oshawa Jaycettes OATMEAL CAKE cup oatmeal cup boiling water Cover 20 minutes 15 cup shortening cups brown sugar eggs cup flour teaspoon cinnamon 15, teaspoon cloves teaspoon soda teaspoons baking powder 15 cup raisins METHOD -- Cream shorten ing, add sugar, beaten eggs, then sifted dry ingredients, than oatmeal and raisins. Bake in 400 degree oven for 35-40 minutes. , Mrs. Pauline Spicer, Christ Church, Evening Guild, WACKY CAKE cup brown sugar cups flour tbsps. cocoa tsp. soda pinch cream of tartar and salt Sa 1 1 2 2 1 1 1 2 2 1 1 2 1 1 Place above ingredients in | ungreased 8 x 8 pan. Make | three holes. In first put 1 tsp. | vanilla; in second, 2 tbsps. vine- gar; third, 5 tbsps. melted - shortening or butter. Pour half cup left over cold coffee and half cup lukewarm water mixe ed over all. Mix. Mrs. M. E. Chesher, (Dorcas Group) First Baptist Church. One bottle opener Pepsi-Cola -- age i Take one carton (or more) of light, bracing, clean-tasting Pepsi-Cola (chilled) Glasses or straws (to suit your taste) Open bottles with opener, insert straws, or pour into glasses. Repeat as often as necessary. Serve Pepsi-Cola Often Get a carton today SMITH BEVERAGES LIMITED BOWMANVILLE TTY REISTILRSI EAE TINY FERE TREE PLES P RIE ETER FRR IDR ERAN RS, a BE RE OE FRE AT IERIE RETEST