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20 THE OSHAWA TIMES, Fridey, June 30 1961 SUPPER DISHES SWEDISH KALDOLMAR 1% Ib. round steak and Y2 Ib. pork ground together 1 med. onion, chopped fine 1 cup milk . 1 cup boiled and cooled rice salt, pepper and all-spice Combine all ingredients and mix thoroughly. Remove stalk and put cabbage head in boil ing water and cook until soft. Cool and separate leaves. Roll meat in cabbage leaves and tie with string. Place in well-butter- ed baking pan. Baste with a little water at a time. Turn and let brown on both sides. Bake for 1% to 2 hours, covered, in a moderate oven. Mrs. J. F. Gabourie, Souik Courtice H and § TURQUE (FRENCH PORK PIE) 24 cups flour tsp. baking powder 1 cup shortening water pinch of salt 3 lbs. lean pork (ground) 1 large onion salt to taste pepper 15tsp. onion Sift dry ingredients. Cut to consistency of pie crust. Roll and {it into pie plates. Cover meat with water, add season- ings and salt. Cook, turning and pressing and breaking meat apart with fork. Cook only un- til meat is all white. Fill the lined pie plates. Cover with in| shortening, add water and mix] crust. Bake at 400 deg. just long enough to set crust well (about 25 mins). Cool and freeze until ready to use. When needed, let pie unthaw and bake until crust is nicely browned. Mrs. J. F. Gaborie, South Courtice H and S MEAT LOAF 215 lbs. minced steak 1 tbsp. salt 1 tsp. pepper 2 eggs 4 or 5 soda fine 1. small onion (cut fine) Mix ingredients together and | bake at 375 degrees for 50 minutes. Mrs. J. Collier, South Courtice H and § HAMBURG CASSEROLE Put the following into a cas- serole: 1 layer 1 layer 1 layer 1 1 biscuits rolled raw potatoes sliced raw carrots, sliced ground beef, (I. ib.) layer sliced onions layer raw potatoes 14 cup raw rice 1 layer potatoes Pour one large can tomato soup and 1 can water over vega- tables, salt and pepper to taste. Put casserole. in oven before going out and bake slowly at 350 degrees till you return, at {least two hours. Three hours { won't hurt anything. | Mrs. R. Salway, | South Courtice H and S | QUICK BREADS DATE AND NUT LOAF Ib. dates chopped tsp. soda cup boiling water cup granulated sugar tbsp melted butter or mar- garine egg, well beaten Pinch salt tsp. baking powder cups flour 15 cup chopped walnuts Pour boiling water over dates and baking soda. Leave to cool. Sift flour, sugar and baking pPow- | der together; add salt and egg and melted butter. When date mixture is cool add flour mix- ture to it; add nuts and stir till well mixed. Bake 1 - 1% hours in moderate oven (350 degrees F.). Use 9 x 5 x 215 inch loaf pan. Mrs. D. C. Lowe, Oshawa Jaycettes. BANANA BREAD 14 cup butter 1 cup granulated sugar 1 eczp 1Y; cups flour 1 teaspoon soda 14 teaspoon salt 3 bananas crushed METHOD: Cream butter and sugar; add beaten egg and then flour and soda. Crush bananas loaf pan and bake in moderate- ly hot oven, 350 degrees, about 1 hour. 14 cup nutmeats may be added if desired. Mrs. Doris Evans, Christ Church Evening Guild DATE LOAF 1, 1b. dates cut up small cup hot water, 1 teaspoon soda, pour over dates and cool 1 cup brown sugar 1 teaspoon vanilla 1 tablespoon butter 1 ess 1% cups flour METHOD: Add sugar, butter, egg, flour and vanilla to first mixture. Bake 45 minutes in 325 degree oven in loaf tin. Mrs. W. G. Jackson, Christ Church, Evening Guild. BRAN MUFFINS 1 cup sifted all-purpose flour 1 tsp. soda 1 tsp. salt 1% cups all bran 1 ess 1 cup milk 1, cup old fashioned molasses S$ tbsps. melted shortening 34 cup raisins Sift first three ingredients, then add bran and raisins. Com- bine egg and milk, well-beaten molasses and cooled shortening. Put in greased muffin tins, two- thirds full. Leave in tins for 10 minutes after they are cooked. (Bake at 350). Mrs. J. Dewell, | Vincent Massey H-S Association. TEA BISCUITS 3 cups all purpose sifted flour 3 tsps. cream of tartar 1'2 tsps. baking soda {1 tsp. baking powder {1 tsp. sugar Two-thirds tsp. salt { 12 cup or more of shortening and butter mixed i Whole milk to mix. { Bake at 450 degrees nicely browned. | Mrs. J. Dewell, Vincent Massey H-S Association. GRIDDLE SCONES cups flour thsps. shortening tbsps. brown sugar tsps. baking powder 15 tsp. salt 14 cup raisins 34 cup sour cream or butter- milk to which is added 15 tsp. baking soda METHOD: Mix. first six in- gredients and then add sour | cream with the soda. Roll on floured board 1," thick. Cut into until No ve | diagonally to make triangles. Cook on griddle on top of stove 10 minutes on each side or until nicely browned. Mrs. N. V. Roe, Vincent Massey H-S Association. SWEDISH TEA RING 1 pkg. dry yeast 14 cup water One-third cup sugar 1 cup milk (scalded) 1 tsp. salt . One-third cup shortening 415 cups sifted enriched flour 2 eggs Raisin filling Soften yeast in warm wafer. Combine hot milk, sugar, salt and shortening. When lukewarm add 2 cups flour, eggs. Mix well. Stir in yeast. Add remaining flour to make soft dough. Knead till smooth and elastic. Place in greased bowl turning once. Cover, and let rise till double (1% hours). Punch down and let double (1 hr.) Round dough into ball, let rest, covered 10 minutes. On lightly floured sur- face, roll dough into. 9 x 18" rectangle, 14" thick. Raisin Filling 2 tbsps. melted butter or mar- garine 15 cup brown sugar 14 cup seedless raisins 2 isps. cinnamon 14 cup chopped nuts Spread on dough. Roll as for jelly roll. Seal long edge. Shape in ring, long edge down on greased sheet, 12" x 16", seal ends of ring. Cut two-thirds of way to centre at 2" intervals. Turn each section to one side. Cover, let double (45 min.). Bake 370 degrees, 25-30 minutes. Brush with warm light corn syrup and sprinkle with % cup chopped nuts. to 15 minutes. Cover dough with a piece of oiled wax paper, then a clean towel, and place up in cupboard or somewhere out of draughts till double in bulk (115- 2 hrs.) Now place dough on greased surface and divide in half. Shape each half into one dozen rolls and place on greased baking sheet about 2 inches apart and cover as before, allowing to rise again until double in bulk. Preheat oven to 350 - 375 de- Mrs. D. A. Knowler, | grees F, and bake rolls about Oshawa Jaycettes. BANANA BREAD 134 cups flour 14 tsps. baking soda One-third cup shortening eggs 2 tsps. baking powder 15 tsp. salt Two-thirds cup white sugar 3 bananas (1 2-3 cups) Preheat oven 350 degrees. Sift dry ingredients. In a bowl cream shortening, add sugar, beat eggs one at a time into mixture. Stir in dry ingredients and bananas alternately. Pour in loaf tin. Bake 70 minutes. Mrs. Morley Johnson, Ladies Guild, St. Luke's Presbyterian Church. ROLLS g Yield: 2 dozen 1 pkg. of dry yeast dissolved in 3% cup of lukewarm water into which 1 teaspoon white sugar has been dissolved. Let stand 15 minutes. Scald ¥3 cup of milk, and while hot add to it 2 tablespoons of shortening, 2 tablespoons white sugar, 1'5 teaspoons salt. When milk is half cooled, add {1 egg beaten and mixed with 15 cup of cold milk; add this to the yeast mixture and stir slightly. Measure 4% cups bread flour (all purpose) into a large bowl and make a well in the centre of flour into which pour the liquids. Stir with large spoon until liquid disappears then with clean oiled hands fold outside of dough in toward centre with a fold-in- push-down motion actually fold- ing air into the mass of dough each time. Use a light touch and only enough flour to keep the mass from sticking to bowl |# and hands. Continue this for 12 15 minutes or until a medium brown; cool on rack. For jot crust brush with butter or other shortening, and for crusty, leave as is. For an easy way to shape rolls, after dividing dough, roll each piece into a round shape about 14 inch thick, cut pie- fashion into 12 wedges. Now starting at the widest edge, rolt toward point, and it is all ready to place on baking sheet. Mrs. Richard Williams, Ladies' Guild, St. Luke's Presbyterian Church. Let Betty Haydl advise you when furnishing or redecorat- ing your home . . . she has had the experience of decorating many beautiful homes in Oshawa since opening in 1958 at 15 King Street East. There is no extra charge for her skilled services when you shop for drapery, Betty Haydl"s. furniture and broadloom at A Betty FHaydl INTERIOR DECORATOR 15 KING ST. EAST RA 5-2686 style ! permanents. Your new Hair Style will keep its shape beautifully throughout the hot and active summer months. . , with one of our superb PRETTY UP Get a head start on vaca- tion glamour , , , with a beautifully styled coiff- ure. 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