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Home My WebLink AboutThe Exeter Times-Advocate, 1964-02-27, Page 2618111111111811111118118181111111811811118111118111111111118118111111818811111111181111111111111111111111111111111811 Why Stand Over A Hot Stove To Do Your Baking ... ... when you can buy your • baking fresh daily Ersman's Bakery Phone 235-0332 Exeter 1111111118i111111811811111111111111118181111111111118111111111181111111111111111111111111111111111111111111111111111111111111 To Master The Art of Truly Creative Cuisine . . . Imagination and MeCLARY EASY... Your McClary-Easy is more than a range. Here are features to bring you exciting new possibilities . . . new adventures in creative cuisine . . . and new praise for you, the artist of the kitchen. At the same time, these features, in the widest combination of any range ever offered, can relieve you of the worries of cooking, forever . . . so all that remains is the enjoyment of meal preparation, and the satisfaction of perfect results every time. MODEL CE30-46 The tops in range styling. The Mir- acle Oven has an Easy-Matic Timer, a Radiant Heat Barbecue Setting and a Broiler. The Timer, including an Electric Clock and Minute Minder, also controls the Appliance Outlet. Fluorescent Light, two Infinite Heat Controls and two Seven Heat Con- trols are surface cooking aids, Sta- Up Elements make cleaning easy, and Storage Drawer and Oven Door (with Panorama Window) are re- movable. Traquair Hardware PHONE 235.2511 EXETER 14 ,,, COOK BOOK 1964 APPLE CRUMBLE 6 medium apples few grains salt 1/4 cup all purpose flour 4 tbl brown sugar 1/3 cup sour cream cinnamon 1/4 cup butter 3/4 cup brown sugar 1/2 cup all purpose flour Peel and slice the apples and place in a greased baking dish. Put salt over slices, sprinkle the 4 tbl sugar and sift the 1/4 cup flour over all. Dribble the sour cream over all and put se- veral dashes of cinnamon on top. Blend together the 3/4 cup brown sugar, 1/2 cup flour and the 1/4 cup of butter. Do not make this too fine, should be lumps about the size of peas. Sprinkle this over the top of fruit. Bake in a moderately hot oven 375 degrees about 40 minutes till fruit is soft and top is golden brown — serves six. Mrs. Harold Simpson Exeter BUTTERSCOTCH PIE 6 tbl butter 1 cup brown sugar 1 1/4 cups water 1 egg yolk 1 tbl unflavored gelatin 1/4 cup cold water 1 pint vanilla ice cream Baked 9 inch pie shell 1/2 cup heavy cream, whipped Melt butter in saucepan, add sugar and water and bring to a boil. Combine a little of the mixture with slightly beaten egg yolk, then add to mixture in saucepan. Soften gelatin in the cold water. Stir it into sugar mix- ture until dissolved. Add ice cream, cut in pieces and stir until melted. Chill until slightly thickened but not set. Pour into baked crust and chill until firm. When ready to serve, garnish with whipped cream. Sprinkle with slivered almonds if desired. Mrs. E. S. Steiner Rochester, N.Y. POOR MAN'S PUDDING 1/2 cup white sugar salt 1 tbl butter -1 cup flour 2 tsp baking powder 1/2 cup raisins 1/2 cup milk Mix well together and pour this batter in a greased baking dish, and pour over it the follow- ing and bake 1/2 hour at 350 degrees; 3/4 cup brown sugar 1 1/4 cup hot water 1 tspbutter and vanilla This is good hot or cold: Mrs. Hugh Morenz RR 2 Dashwood BUTTERSCOTCH PEACH PIE Line a pie tin with pastry and cover with canned peach halves with cut side up. Make a dressing of ; 2 tbl butter 3 tbl all purpose flour 3/4 cup brown sugar 4 tbl corn syrup juice of half a lemon Fill peach halves with this mixture, cover pie with strips of pastry and bake at 400 de- grees for ten minutes, reduce heat to 350 degrees until pas- try is nicely browned. Jeanne Crocker Hay BAKED APPLE PUDDING 1 qt peeled, sliced apples ilace in baking dish and add 1/2 cup brown sugar and 1/2 cup water Top with following 1/2 cup brown sugar 3/4 cup flour tbl melted butter Mix this together until :rumbly and completely cover the apples, making a thin crust of the crumbled mixture. Cook slowly, 1 hour serves 4 per- sons. Mrs. Don Harris Exeter LEMON TORTE 1 pkg lemon jello 1 1/4 cups boiling water juice and rind of 1 lemon 1/3 cup sugar 1 cup crushed pineapple 6 oz can evaporated milk chill- ed and whipped Mix lemon jello, water, lemon rind and sugar; let set until syrupy. Whip and add pine- apple; fold in whipped milk. Line a 7x12 pan with gra- ham cracker crust; pour filling in and top with remaining crumbs. Garnish with whipped cream. CRUST 20 graham wafers crushed 1/3 cup sugar 1/3 cup butter or margarine. Mix well. This dessert will serve about 12 and will keep for several days in refriger- ator. Mrs. Homer Russell RR 1 Exeter PECAN PIE CRUST 1 cup pastry flour 1/2 tsp salt 1/3 cup lard or shortening 2 - 3 tbl ice water FILLING 3 eggs 2/3 cup sugar 1/2 tsp salt 1/3 cup melted butter 1 cup maple syrup 1 cup pecan halves Combine eggs, sugar, salt, melted butter and syrup. Beat with rotary beater, mix in pe- cans. Pour in unbaked pie shell. Bake in 375 degree oven for 40 or 50 minutes until filling is set. Top with whipped cream — very rich pie. Mrs. Homer Russell RR 1 Exeter SOUR CREAM RAISIN PIE 1 baked 8" pie shell 1 pkg 3 oz. vanilla pudding mix 1/4 cup white sugar 1/4 tsp salt 3/4 cup cold water 2 tsp lemon juice Mix well and set aside.Com- bine in a saucepan: 1 cup seedless raisins 1/2 cup water Bring to a boil, add pudding mixture, mixing well. Cook over medium heat stirring constantly u ntil mixture thickens and comes to a full boil. Remove from heat and cool 5 min. Add 1/2 pint sour cream, blend well. Put in pie shell. Sprinkle with 1/4 tsp nutmeg. Chill be- fore serving. Mrs. Len Veri Exeter CUSTARD PIE Our 5 and 7 year old girls' favorite dessert is red currant custard pie. Take an unbaked pie shell and cover the bottom with 1 layer or slightly more of red currants fresh or frozen and cover with a custard made with 1/3 cup white sugar, 1 egg (beaten) and 1 1/4 cups of whole milk and 1/4 tsp salt. Place pie in oven to bake at 375 degrees until custard is thick (approx. 40 minutes). Mrs. Stewart Blackwell, RR 2 Hensall. CREAMY MAPLE SYRUP PIE Prepare an unbaked crumb crust or a baked and cooled pastry shell. Combine: 2 tsp plain gelatine, 2 tbl cold water. Combine in a saucepan: 3/4 cup• maple syrup and 1/4 cup water and heat just to boiling point, but do not boil; remove from heat, add softened gelatine and stir until gelatine dis- solves. Stir in: 1 tsp lemon juice and 1/4 tsp vanilla. Chill the mix- ture, stirring occasionally, un- til softly set. Measure into a bowl: 3/4 cup whipping cream. Whip until stiff. Beat the softly-set maple syrup mixture until foamy; add whipped cream and beat until well combined. Turn into pre- pared pie shell and chill until set. If desired sprinkle top with broken pecans. Mrs. E. Chalmers, Exeter. BLUEBERRY DESSERT 1 3/4 cups crushed wafer crumbs 1/2 cup melted butter 1/2 cup brown sugar 8 oz pkg cream cheese 1/2 cup granulated sugar_ 2 eggs 1 tin blueberry pie filling whipped cream or dream whip Mix the wafer crumbs, melted butter and brown sugar. Spread in a 9" pan and pat down. Cream cheese and granulated sugar. Add the two eggs and mix well. Pour over unbaked base. Bake 15 to 20 minutes at 350 degrees. Chill. Pour the tin of blueberry pie filling over the mixture. Chill until ready to serve. Top with whipped cream. Mrs. W. J. Rollins, London. STRAWBERRY ROCKY ROAD 1 cup miniature marshmallows 1 pkg frozen strawberries, thawed 1 cup whipping cream Method: Blend marshmallows into strawberries. Let stand 1 hour. Whip cream and fold in strawberry mixture. Pour into freezing tray and place in freezing compartment. FreeZe until mushy, then. stir well. Freeze until firm. Yield 6 servings. Mrs. E, Chalmers, Exeter, RASPBERRY CREAM PIE Make 1 small pkg cream or coconut cream pie filling and put in baked pie shell. Cover filling with drained frozen or fresh raspberries and sprinkle over with 3 tbl fruit sugar or icing sugar. Top with meringue and bake until browned at 425 degrees. Mrs. Len Veil Exeter