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14 THE OSHAWA TIMES, Sorurdey, June 30, 1962 tablespoons bacon fat clove garlic, minced onion, chopped tablespoon minced parsley cup rice Wash beans. Add_ water, cover and boil 5 minutes, then remove from heat, add salt and let soak 1 hour. When beans have soaked 1 hour, saute garlic, onion, and parsley in bacon fat; add pep- ond and cloves. Drain the ans, reserving liquid. Saute beans in fat for § minutes. Measure the bean water and add sufficient water to make 5% cups. Add water to beans. and cook for 1 to 1% hours, or until beans begin te soften. Then add 1 cup washed rice to beans and continue cooking until rice is done. (If mixture becomes dry before 'the rice is done, add hot water.) Pour bean and rice mixture in a well oiled 2-quart casserole and bake in a very slow oven (250 degrees F.) for 30 minutes. Yield: 8 to 10 servings. boiler, add sugar and coffee and bring to a boil. Remove from fire, cool slightly, add butter and vanilla and beat until creamy. Chill for 10 minutes before spreading between lay- layer and stack one on top of the other. For the Glaced Top: Place the last layer on a buttered baking sheet and spread it -_with caramel glace before putting it on top of cake that has been filled and stacked. Caramel Glace is made by sifting sugar into saucepan and cooking over a very low flame until light golden brown. Stir constantly. Pour immediaetly on the layer that has been set aside. Glace should be kept warm. Tilt baking sheet in all directions to spread; you must work quickly. Always use a but- tered spatula to spread glace. Before it hardens, mark wedges (12 to 14) with a butter- ed spatula or knife indicating width of each portion of cake. Place on cake; chill for a little while. After glace has hardened one can only follow the lines made in it, otherwise it cracks like glass and the pressure used will erush this delicate cake. Serve this Magyar specialty with strong black coffee with a swish of whipped cream. HUNGARY ICELAND ers. Spread filling between each |1 DOBOS TORTA (Festive Layer Cake) Here's .a story: many years ago a King im Budapest promised fame and fortune to the baker who could produce something completely new in desserts. An enterprising young man named Dobos came up with a wonderful cake with a removable icing. Dobos Torta is famous the world over. For you, the recipe: Layers 9 tbsp. sugar 5 egg yolks % cup flour, sifted 5 egg whites Butter Filling: 5 ozs. sweetened chocolate ¥Y, cup sugar % cup strong coff 1% cups butter cuilled 1144 tsp. vanilla Caramel Glace: 1% cup sugar Gradually add sugar to beaten yolks of eggs; stir until creamy and lemon colored; add flour and lastly fold in the beaten egg whites. Butter and lightly flour 7' layer pans. Spread dough to make thin layers (should be 4" or less). There should be 8 or 9 layers. Bake in a moderate (350 degrees F) oven until light golden brown. Watch carefully as it takes only 5 to 6 minutes for each layer. Use a set of 3 or 4 pans again and again. + Filling: Cut chocolate into small pieces, place in double DRAPERIES Custom Tailored Proper drapes make a room spring to life . . . call Howard's and ask for a representative to call to help you with your de- corating problem. You'll truly enjoy their ----" assistance and helpful advice e@ ALL WORK GUARANTEED Your Centre for @ BROADLOOM @ SLIP COVERS e@ BAMBOO @ UPHOLSTERING HOWARD'S Dnaporios. 926 SIMCOE NORTH 725-3144 CAULIFLOWER SOUP 1 medium cauliflower 6 cups liquid (water from cauliflower, and meat stock or milk) 1-3 cup butter % cup flour 2 egg yolks Remove the leaves from the cauliflower and soak it in cold water, head down, for 30 min- utes. Boil in salted water until tender (about 20 minutes). Re- move cauliflower, cool; cut into flowerets. Measure the water; add stock or milk to make six cups. Melt the butter in a pan and blend in the flour. Stir in the liquid slowly and heat to boiling. Before serving stir in slightly beaten egg yolks. Do not let the soup boil after the ggs have been added. Serve hot and garnish each piate with flowerets of the cauliflow- er. Yield: 6 servings. INDIA 2 cloves garlic, minced 1 teaspoon nutmeg ¥% teaspoon powdered cloves | or 4 whole cloves MINT CHUTNEY 1 cup fresh mint leaves-- --firmly packed or % cup dried mint leaves 1 cup finely chopped onion medium, fresh tomato, finely chopped -- 4 tablespoons lemon juice % teaspoon salt Dash of Tabasco Sauce Wash the mint leaves, then chop until very, very fine. If using. dried mint leaves, simply measure, then combine all the ingredients. This is good served with lamb It is also very good served with pakoras, which is an Indian appetizer. Yield: Ap- proximately 2 cups of chutney. 'PAKDORAS (Fried Appetizers) 2 cups water 1 cup yellow split peas % cup sifted All-Purpose flour 1 teaspoon curry powder ¥% teaspoon allspice 1 teaspoon sali ¥% teaspoon Tabasco Sauce 44 cup finely chopped onions % cup finely chopped green pepper ! ¥% cup finely chopped celery 1 tablespoon dried mint Fine dry bread crumbs Fat for deep-fat drying Pour the water into a 2.quart saucepan and bring to a boil. Add the split peas and sim- mer until peas are tender but not mushy. Drain _ thoroughly. Cool. Sift together the flour, curry powder, allspice, and salt and stir into the cooled, cooked peas. Add the Tabasco Sauce, onions, green pepper, celery, and mint. Drop the mixture by teaspoonful onto the fine bread crumbs and roll around to cover all sides. Drop 6 to 7 of the balls at a time into deep fat which has been preheated to 370 degrees F. Fry 2 or 3 minutes or untii nicely brown- ed. Serve hot with mint chutney. These are fine served as an appetizer. 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