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HomeMy WebLinkAboutThe Exeter Times-Advocate, 1964-02-27, Page 21Like-new sparkle for your 'clothes ... You'll be thrilled with the show room freshness our modern dry cleaning meth- ods will give all your clothes. Call us today . . wear your "new" ward- robe soon. MID-TOWN CLEANERS PHONE 235-2464 EXETER DESSERT SALAD 2 eggs beaten 4 tsp vinegar (white) 4 tsp granulated sugar 2 tsp butter 2 cups red and green cherries (optional) 2 cups cubed pineapple (drain from juice) 2 oranges, cut in cubes 2 cups miniature marshmal- lows (white) 1 cup whipping cream Method: Boil eggs, vinegar, su- gar in double boiler until thick- ened. Add butter. When this is cold add fruits and 1 cup cream whipped. This is delicious serv- ed on lettuce leaf with a hot roll and serves from 14 to 16 plates. Mrs. Eben Weigand RR 1 Dashwood CHERRY SALAD 1 can pitted black cherries 1 cup diced pineapple 1 cup diced marshmallows 1 lemon jello 1 pkg Philadelphia cream cheese 2 cups cherry juice Pour hot cherry juice (or part water) over lemon jello. When nearly set add drained cherries and pineapple. Fold in marsh- mallows. Make cream cheese into tiny balls and roll tbem in ground nut meats or peanuts. Fold into jello mixture last. DRESSING Melt 6 marshmallows in top of double boiler. Add 2 beaten egg yolks, 1/4 tsp salt, 1/4 tsp dry' mustard, 2 tsps vinegar and 3 tsps water. Cook until thick. Let cool. Before serving fold in 1/2 pint cream whipped. Mrs. Wes Witmer Exeter FROZEN SALAD 1 small pkg cream cheese 1/2 cup miracle whip s al a d dressing 1 cup cream whipped 1/2 cup red cherries 1/2 cup green cherries 1 can chunk pineapple (drained) 24 marshmallows cut Combine cheese and salad dressing; fold in cream, fruit and marshmallows; freeze in 99' square pyrex pan. Cut in squares to serve. — 12 serv- ings. Mrs. Homer Russell RR 1 Exeter BEAN SALAD 1 tin green beans, drained 1 tin yellow beans, drained 1 tin kidney beans, washed and drained 1 tin chick peas, drained 1 tin lima beans, drained 1 small onion chopped 1 green pepper slivered or chopped DRESSING 3/4 cup granulated sugar 1/2 cup mazola oil 1/2 cup cider vinegar 1/2 tsp pepper 1/2 tsp salt Mix dressing with beans and let stand in crock in refriger- ator for 24 hours stirring a few times. This will keep well for one week. Mrs. Elmer Lawson Crediton SALAD DRESSING 1 cup vinegar (white) 1 cup water 1 cup white sugar 2 eggs (beaten slightly) 2 tbl of flour 2 tsp dry mustard 1 tsp salt 1/4 tsp pepper Cook on top of stove until thick. Mrs. Don Harris Exeter 1964 TIME CRANBERRY MOLD 1 tbl gelatine stirred in 1/4 cup cold water. Heat 1 cup crushed pineapple and add gelatine mixture and stir until dissolved. Add 1/2 cup lemon juice and 1 15 oz. jar jellied cranberry sauce. Beat until real smooth, chill until partly set. Add 1 cup diced celery and 1/4 cup chop- ped walnuts. Chill until firm. Unmold, place on pineapple slices, and serve with dressing to which 1 cup whipped cream has been added. Mrs. Archie MacGregor Hensall SALAD DRESSING 3/4 cup water 1/2 cup vinegar 2 eggs 2 tbl flour 1 tsp mustard 1 tsp salt 3/4 cup white sugar paprika (optional) Beat eggs and mix all to- gether. Boil till thick, stirring constantly. Add 1 tablespoon butter at last. Mrs. Hugh Morenz, RR 2 Dashwood SALAD DRESSING 2 eggs 3/4 cup white sugar 1 1/2 tbl flour 2 tsp mustard (dry) 1 cup vinegar (white wine) 1/2 cup water - 1/4 tsp curry powder Mix eggs with sugar, flour, mustard and curry powder to a smooth paste. Heat vinegar and water to- gether and add a little of the hot mixture to the cold paste stirring all the time. Return to stove and cook until thick. When cold add 1 cup cream. This will make approximate- ly 1 pt of delicious dressing ready to use. Mrs. Bev Skinner Exeter S-ADVOCATE COOK BOOK 9 TOMATO. LEMON RING . 1 pkg lemon jello 1 1/2 cups warm water 1 can condensed tomato soup (cold) 1 tsp scraped onion 3 tibl lemon juice Dissolve jello in water. Add remaining ingredients and blend well, Chill in greased ring mold, serve on lettuce, fill centre of ring with walclorf salad made with chopped raw apples, celery and nuts, moistened with salad dressing, Mrs. Vic Green RR 1 Crediton SALAD DRESSING 1 cup vinegar 2 tbl water 1 cup white sugar 2 tsp mustard 3 tsp cornstarch 6 tblsp milk 2 eggs 1/4 tsp salt 1 tblsp butter Heat vinegar and part of su- gar. Mix remaining ingredients. Beat eggs and add dry ingre- dients; stir in hot vinegar, cook until thick add butter. Makes 1 pint. Mrs. Homer Russell RR 1 Exeter PICKLED EGGS Boil eggs till hard, about 10 minutes, take the shells off and place the eggs in the pickle jar with 2 cups water and 1 cup white vinegar, sugar and salt to taste. Let set over night — could be used for decorating salad plates or eaten as is the next day, or will keep in the frig for a week. Makes them more decorative by dropping the eggs in beet juice vinegar, also for a variety drop into vinegar left over from pickles — lovely for picnics. Mrs. Rachel Schwalm Hensall aressings lunch-time lecturers now agree . . . Propane Gas Costs less Here is a typical comment from one of the many users of Hotson Propane Gas. "We made the switch to Propane Gas for both our hot water and heating needs. Since the instal- lation date, we have found that, although our fuel costs are only slightly lower, OUR POWER BILL IS CONSIDERABLY LESS each month, resulting in a direct dollar saving to us, PLUS HAVING FREE HOT WATER." Do you have the cor- rect answer to your home fuel needs? Are you spending too much for fuel and power? Is your wife supplied with plenty of "Instant Hot Water" for her daily cleaning , chores, be it clothes or kiddies, dishes or floors? Ask the man who uses Propane Gas these questions. He'll tell you Propane Gas is better and cleaner, by far, than any heating energy he's ever used, and cheaper too . . . Hotson Propane gives free service. Call us today . . . HOTSON PROPANE LTD. Phone 238-2005 Grand Bend