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SATURDAY, OCTOBER 7, 1961 3 cup honey, 3% cup cocked pumpkin ¥a tsp. cinnamom, Yatsp. ginger, ¥% tsp. nutmeg Y4 tsp. cloves, Y% tsp. salt 1 qt. vanilla ice cream, '4 cup pecans or walnuts. Combine honey, pumpkin, spices and salt. Bring to a boil, stirring constantly. Chill. Beat into softened vanilla ice cream, add nuts. Spread in prepared pastry shell. Freeze until firm. Serve topped with whipped cream and sprink- led with nut meats. CTOBER brings another celebration -- All Hallows Eve, when the young witches and geblins are let loose and "shell out" is heard on every street. Many of the children will be hoping for treats but they will also be collect- ing for UNICEF. Remember your own Thanks- giving dinner, your own happy children, and share with the youngsters of other lands who have never known the joys of "trick or treat". These children face each day merely hoping for enough food to ease their hunger. ONTARIO TODAY deep fat at 362 degrees until brown on both sides. Drain or. absorbent paper and, if desired, roll in sugar while still warm. If you have no fat frying thermometer test temperature of fat by dropping a '2 inch cube of bread into it. The bread should brown in 1 minute. Popcorn Balls will make a nice treat for youngsters. 5 ats. popped corn, 2 cups sugar 1%2 cups water, 2 cup white corn syrup 2 tsp. salt, 1 tsp. vanilla, 1 tbsp. vinegar. Combine sugar, syrup and water. Bring to a boil, stirring only until sugar is dissolved. Cook until it forms a hard ball when dropped in cold water. Add vinegar, salt, and vanilla and blend. If you wish, add a few drops of food coloring. Pour hot syrup slowly over the corn, stirring so that it is evenly coated. Shape into balls and let stand in a cool place. Wrap each ball in waxed paper. AFFY Apples have long been favored by the Hallowe'en collectors. Use only firm apples, free of blemishes, and any eating var- PAGE FIFTEEN ietv is suitable. These can be stored in a cool place and kept for some time. To prepare use: 12 apples, 2 cups white sugar 12 cup light corn syrup % cup water, red food coloring Few drops oil of cinnamon or peppermint. Wash apples and dry thoroughly. Insert wooden skewer into stem end of each. Combine sugar, corn syrup and water in deep pan. Cook slowly, stirring constantly, until sugar is dis- solved. Add enough coloring to make mixture a deep red. Cook slowly, without stirring until it becomes brittle when dropped in cold water. Remove from heat, add flavoring amd stir gently. Place over boiling water. Dip apples, one at a time, in syrup, twirling as apple is removed. Place on waxed paper to cool. If you are planning a party for the children during the Hallowe'en weekend consider having an old-fashioned Molasses Taffy Pull as part of the entertainment. In this case it might be wise to confine the contestants to one room and reverse the procedure, cleaning the house after the party, not before. If vou are having a Hai- lowe'en party or trying to get the excited youngsters to eat before the evening's activi- ties, then these two recipes seem_most appropriate. Not only are they tasty but the names are in keeping with the celebration. For Devili- cious Snacks simply mix one 4'> oz. can deviled ham, 1 tsps. ketchup and 1 tbsp. minced onion. Split 4 sand- wich buns in half. Spread each half with the mixture. Top with a slice of cheese. Place on broiler rack and broil 4 inches from heat for about 5 minutes or until cheese is melted and bubbly. For Deviled Treasure Chests use: 3 hard-cooked eggs, chop- ped, ¥2 tsp. salt. %4 cup chopped clery, dash pepper 4 cup chopped green olives, 4 cup mayonaise. 2 tbsps. chopped onion, 1 tbsp. mustard 4% oz. can deviled ham. Combine ingredients and fill centers of small rolls that have been scooped out. Heat rolls in oven for about 10 minutes. OUGHNUTS are good either for Thanksgiving or Hallowe'en and are not at all difficult to prepare. Use: 2 eggs, 1 cup white sugar 1 cup milk, Stbsps. melted butter 1 tsp. soda, 2 tsps. cream of tartar Y2 tsp. nutmeg, 1 tsp. salt 4 cups flour. Mix eggs, sugar and butter. Sift dry ingredients. Add flour and milk alternately, using just enough flour to make dough stiff enough to roll. Blend thoroughly. Roll dough % inch thick and cut with doughnut cutter. Fry in High, white and handsome. This is. the truest test of flour quality -- the results you get! And Five Roses gives you a perfect loaf every time: Well formed. Pure white. Fine, even grain. Soft, velvety texture. That's because Five Roses is milled from the finest wheat. And only the choice, protein-rich "heart" of each plump kernel is used.