HomeMy WebLinkAboutThe Exeter Times-Advocate, 1964-02-27, Page 22Fresh Fruits and Vegetables
Arrive Daily
WE GIVE BLACK DIAMOND
STAMPS
WE SELL ONLY TOP
QUALITY MEATS
We Kill Our Own Meat
• Dashwood Sausages
• Headcheese
• Homemade Summer
Sausage
Merner's DASHWOOD PHONE 14 W
Meats and Groceries
Vallee
Yourigudget
o
xo ,TIM.BS,,ADYWATF COOK BOOK 1964
Put glamor in your meals with these desserts.
?ow ivtle
PINEAPPLE TREAT
First layer --1 1/2 cup crushed
graham wafers
Second layer 1/2 cup butter,
2 eggs, 1 cup icing sugar.
Cream butter, add eggs and
beat. Add icing sugar and mix
to a smooth mixture.
Third layer — 1 cup whipped
cream
Fourth layer — 1 1/2 crushed
pineapple (drained well)
Fifth layer — 3/4 cup crushed
graham wafers. Place in a
9x9 pan and let set for 24 hrs.
before serving.
Mrs. Bev Skinner
Exeter
Sectutet
BROKEN GLASS CAKE
1 package orange jello
1 package lemon jello
1 package lime jello
1 package strawberry jello
Dissolve each package se-
parately into 1 1/2 cups (or a
little less) of boiling water.
Use refrigerator trays or shall-
ow pans for jello to set.
CRUST
1 1/2 cups graham cracker
crumbs
1/4 cup (1/8 lb.) butter
1/4 cup granulated sugar
Combine and mix well. Re-
serve 1/4 cup of mixture for
topping. Place remainder in
15"x8" pan. Bake at 350 de-
grees for 8 minutes or until
light brown. (Caution-it burns
easily).
Dissolve 1 tbl plain Knox
gelatin in 1/4 cup cold water.
Add 1 cup hot pineapple juice
and stir until well mixed.
Whip 1 pint medium cream
withl/2 cup sugar and 1 tsp
vanilla.
Combine whipped cream and
cooled pineapple juice. Fold it
into the combined jellos which
have been cut in 1/2 inch cubes.
Pour mixture over graham
cracker c r us t. Sprinkle re-
maining 1/4 cup of crumb mix-
ture over the top. Refrigerate,
Cut into squares to serve.
Mrs. E. S. Steiner
Rochester, N.Y.
* * *
PINEAPPLE CREAM
1 can crushed pineapple
1 strawberry jello powder
1 pint vanilla ice cream
Drain juice from pineapple
and add water to make 1 cup.
Heat and pour over jello powder,
and stir till dissolved. After it
cools pour over ice cream, add
pineapple, stir thoroughly and
chill.
This is very nice served with
plain uniced angel cake.
Mrs. Hugh Morenz
RR 2 Dashwood
Mrs. Archie MacGregor
Hensall
* * *
• LEMON SNOW
1/2 cup cornstarch
1 cup cold water
2 cups boiling water
1 cup white sugar
1/2 tsp salt
1/4 cup lemon juice
whites of 2 eggs
Blend cornstarch, sugar,
salt, with cold water, add boiling
water gradually and cook 45
minutes in double boiler. Cool
and add lemon juice and beaten
egg whites.
Pile in sherbet glasses and
top with custard sauce and gar-
nish with cherries.
CUSTARD SAUCE
1 cup milk
2 egg yolks
2 tbl granulated sugar
1/4 tsp vanilla flavoring
1/8 tsp salt
Heat and cook until custard
coats a silver spoon. Serves 6
to 8 people.
Mrs. Eben Weigand
RR 1 Dashwood
FRIGIDAIRE
Electric
Ranges
Ever since Frigidaire pioneered the 30"
Range its popularity has continued to
grow. The proven dependability, long-
lasting beauty and convenience features
skillfully combined in the 1964 models
make them more beautiful, more prac-
tical 'than ever before. You'll enjoy
working with easy - to - operate conven-
ience features that make creative cook-
ing an extra pleasure. The 1964's are
not only good looking Ranges but so
practical in lifetime porcelain finish.
Some models available in your choice
of Mayfair Fink, Turquoise, Sunny Yel-
low, or Aztec Copper . . . all models
available in Snowcrest White.
Special Clearance Prices On All 1963 Models. See Us Now At Our Showrooms
FRIGIDAIRE SALES WITH SERVICE
Drysdale 'Crest' Hardware HENSALL, ONTARIO