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THE CLEAN and ECONOMICAL WAY TO COOK
Only electricity cooks so clean. In your all electric kitchen curtains stay
crisp, fresh and beautifully clean. Walls stay clean. Pots and pans never
sooty. FLAMELESS electricity just can't make dirt. There's no pilot
light, no flame to go out. And even the air in your kitchen stays garden
fresh. COOL as a breeze, your all electric kitchen makes cooking a
pleasure. Your electric range puts the heat in the food, not in the kitchen.
AUTOMATIC controls make electric. cooking the surest and easiest in
the world. In fact, nothing else is as automatic as electricity. You'll love
cooking with electricity . . . . and your family will live better in your . all-electric kitchen.
For Information tall Your Hydro
"40 ...Sir"
Exeter Public Utilities Commission
Cakes and cookies
COCOANUT PASTEL LOGS
1 pkg (3 oz) cream cheese
2 1/2 cups sifted icing sugar
1/4 tsp vanilla
dash salt
1/2 cup grated cocoanut
food coloring
Beat cheese until smooth,
gradually add sugar and blend
well. Add yanilla, salt and co-
coanut and blend.
Divide in 3 parts. Color 1
part pink, 1 part green and
leave 1 white.
Grease a small pan 8 x 4 (or
use half an 8 x 8 pan), Put in
pink mixture, then add white
mixture, on top add green mix-
ture. When set cut into desired
sizes. Yield 16-1"x2" logs.
Mrs. Gerald McFalls,
RR 3 Exeter.
OLD-FASHIONED
OATMEAL COOKIES
2 cups sifted pastry flour
2 cups oatmeal (not instant oats)
1 cup brown sugar
1 cup shortening (part butter)
1/4 to 1/3 cup of hot water
1 teaspoon soda, sifted with the
flour
1 teaspoon vanilla
Cream shortening and then
add sugar and cream well. Add
flour in which soda has been
sifted and oatmeal. Add water
gradually also add vanilla.
Roll thin, cut, and bake in
a moderate oven 350-375 de-
grees on greased pan. Do not
overbake.
May be put together with jam
or date filling.
Mrs. Emalie Carter,
Exeter.
LEMON DREAM CAKE
Base:
2 tbl brown sugar
1/2 cup butter or margarine
1 cup pre-sifted all purpose
flour
Mix together and spread in
greased pyrex dish, 8" x 8".
Bake at 350 degrees until light
brown. Cool the base thoroughly
before putting top on.
TOP
1/2 cup brown sugar
3 eggs well beaten
2 tablespoons flour (pre- sifted
all purpose)
1 tsp baking powder
1 cup chopped walnuts
1 cup dessicated cocoanut
12 red halved cherries (for
color)
1/4 tsp salt
Mix and pour over base and
bake at 350 degrees until golden
brown. Cool well before putting
topping on.
TOPPING
1 1/2 cups icing sugar, sift if
lumpy
1 tbl butter
rind and juice of 1/2 lemon and
enough milk to mix.
Refrigerate; cuts into 25 pieces.
Mrs. Len Veri,
Exeter.
GINGER SNAPS
(like you buy)
1 cup white sugar
1 cup molasses
1. tsp baking soda
1/2 cup boiling water
1 cup shortening
1/2 tp pepper
1 heaping tsp ginger
1 tsp salt
all-purpose flour to stiffen.
Dissolve soda in hot water,
add to all the ingredients above,
mix well:Keep adding the flour
and work it in till it can be
rolled into balls.
Pinch off about the size of
an egg yolk or bigger and roll
into balls. Dip one side into
white sugar and place about 1
inch apart on a greased cookie
sheet. Do not make dough too
stiff or cookies will not spread
nor crack as they should.
(I've made these in the early
30's.)
Mrs. Rachel Schwalm,
Hensall.
* * *
See-dad fr
DAD'S COOKIES
1 cup white sugar
1/2 cup brown sugar
1 egg
1 cup butter or substitute
1 1/2 cups oatmeal
1 cup pastry flour
1 tsp baking powder
1 cup cornflakes (slightly
crushed)
Mix ingredients well, roll in
balls. Place on greased cookie
sheet. Bake till brown in 375
degree oven.
Mrs. Edward Finkbeiner
RR 2 Crediton
* * *
BANANA CAKE
1/2 cup butter
1 cup sugar
2 eggs beaten
1 cup mashed bananas
4 tbl sour milk
1 level tsp soda
pinch of salt
2 cups pastry flour sifted
2 tsp, baking powder
Cream butter and sugar; add
eggs and beat together. Add
mashed bananas. Dissolve soda
in sour milk.
Sift flour, baking powder and
salt together; add to batter.
Bake in a square pan at 375
degrees for 35 minutes.
Mrs. Fred Dixon,
London.
HOT POTATO CHOCOLATE
MACAROONS
3/4 cup hot potatoes (mashed
well)
1 lb icing sugar
3 tbl cocoa
2 tsp butter
1 tsp vanilla
1/2 lb fine cocoanut
Mix all together and drop on
waxed Paper. Do not cook.
Mrs. Wm. Cook,
Grantonoe
ICE-BOX COOKIES
Melt 3 squares of unsweeten-
ed chocolate (over water).
Take:
1 egg well beaten
1 cup icing sugar
1/2 pkg miniature marshmal-
lows (colored)
1/4 cup walnut pieces
6 red and 6 green cherries (cut)
Combine above ingredients
and mix with the melted choco-
late and roll in coconut.
Keep the roll in refrigerator
and slice as needed.
Mrs. John Selves,
Hensall,
UNBAKED BROWNIES
1/2 cup white sugar
1/2 cup butter
2 tablespoon cocoa
1 beaten egg
Mix altogether, put on stove,
let come to a bOil and boil 1
minute.
Stir in 1/2 lbcoarselybroken
graham wafers, 1/4 cup of chop-
ped Peanuts or walnuts and
vanilla.
Press in greased 8" square
pan. Chill and cut in squares.
Mrs. Hugh Morenz,
RR 2 Dashwood.
SHORTBREAD
1/2 cup cornstarch
1/2 cup all purpose flour
1/2 cup icing sugar
1 cup butter
Sift together cornstarch,
icing sugar, and flour in bowl.
Blend butter into dry ingre-
dients until a soft dough is
formed.
Shape in balls about 1 inch in
diameter, flatten with floured
fork. Bake 300 degrees 20 to
25 minutes. Yields from 3 to 4
dozen.
Mrs. Eben Weigand,
RR 1 Dashwood.
r", TIMES-ADVOCATE COOK BOOK 1964
Dad's cookies runner-up