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HomeMy WebLinkAboutThe Exeter Times-Advocate, 1964-02-27, Page 32NO WONDER SHE'S SUCH A GOOD COOK ... SHE HAS A says... "You'll be proud to own a MOFFAT appliance because they're quality-built to last a housetime !" There isn't a range that can compete with the styling and features of a Fiesta ! This top model offers ... Exclusive, powered oven rack. Roll-out cooking top with safety latch. Dial-A-Heat surface elements. Therm-0- Guard element. Easy to clean lift out surface elements. Porcelain enamel drip bowls. Full width fluorescent light with protective lens. Timed ap- pliance outlet. Thermostatically controlled steel warming shelf with neon pilot. Individual element pilot lights. 4" high side trim panels. Accurate clock control and Minute Minder on Sapphire control panel. Electric roast-meter with buzzer. Choice of mirror chrome or pearl gray porcelain lined eye level oven. Automatic preheat oven control. Clock controlled rotisserie with kabob kit. 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Maytag Dryers Start At $189 Sandy Elliot Phone 235-0585 444 Main St. Exeter 20 — TIMES-ADVOCATE COOK BOOK 1964 DARK CHRISTMAS CAKE 1 lb candied pineapple 1/2 lb candied cherries (1/4 lb red, 1/4 lb green) 1/4 lb candied citron 1/8 lb candied lemon peel 1/2 lb candied orange peel 1 lb golden raisins 1/2 lb seeded raisins 1/4 lb currants 1/2 cup dark rum or brandy 1/4 lb blanched shelled almonds 1/4 lb shelled walnuts or pecans 2 cups sifted all purpose flour 1/2 tsp mace 1/2 tsp cinnamon 1/2 tsp baking soda 5 eggs 1 tbl milk 1 tsp almond flavoring 1/4 lb butter 1 cup white sugar 1 cup brown sugar firmly packed Prepare all fruits and nuts. Pour rum or brandy over fruits, not nuts. Line 10 inch cake pan with brown paper using 2-3 layers. Set oven at low heat 275 degrees. Sift flour. Measure 1 1/2 cups lightly by spooning it into the cup. Sift with spices and soda onto wax paper. To keep fruit and nuts from sticking together mix with remaining 1/2 cup flour in large bowl. Beat eggs slightly, measure milk and almond flavoring into a cup. Using your hands cream butter well, then cream in white sugar, finally brown sugar until light and fluffy. Mix in egg, milk mixture and flour thoroughly. Pour bat- ter, fruit and nuts together. Fill pan and bake 3 hours and 15 minutes. Let stand one hour after you take it out of oven. Then turn upside down on wire rack, tear off paper and store. Mrs. Len Veil, Exeter. NUTTY CRUNCHIES Melt 1 pkg chocolate chipits and 1 pkg butterscotch chipits in double boiler over hot water. Remove from heat. Stir in l cup shredded cocoanut, 1 cup brok- en hickory nuts (peanuts, wal- nuts or butternuts) as you pre- fer. Drop onto wax paper with teaspoon. Chill. This makes 2 dozen cookies. Mrs. David Blackwell, Box 223, Petrolia. RHUBARB CAKE 1 egg 1 1/2 cups white sugar 1/2 cup butter 2 cups pre-sifted velvet cake cake and pastry flour 1 cup sour milk 1 tsp baking soda 1 tsp vanilla 1 1/2 cups raw rhubarb, peeled and cut in small pieces Mix like any other cake, but add yonr raw cut up rhubarb last. Before putting in the oven mix together 1/2 cup of white sugar and 2 tbl of cinnamon. Sprinkle this on top of your cake. Bake in a square cake tin 9" x 9" at 375 degree for 30 to 40 minutes. To sour milk put 11/3 tbl of vinegar and enough milk to make 1 cup. Mrs. Elsie Prance, London. DATE CAKE Stir 1 cup of chopped dates in 1 cup of boiling water and cook until it comes to a boil then set aside to cool. 1/4 cup butter 1 cup white sugar 1 beaten egg 1 tsp vanilla Sift together 1 1/2 cups sifted cake flour, 1/4 tsp salt, 1 tsp baking powder. Cream butter, sugar, egg and vanilla and add dry ingredients, then add the date m ix t u r e. Grease a pan 9" x 9", add bat- ter and bake in oven at 350 de- grees for 25 minutes. TOPPING Boil 5 tbl brown sugar, 3 tbl butter, 1/2 cup cocoanut, 2 tbl cream for 3 minutes. Add 1/2 cup cut walnuts. Pour on baked cake as soon as taken out of oven. Mrs. Stewart Blackwell, RR 2 Hensall. QUEEN ELIZABETH CAKE 1/4 cup butter 1 egg beaten 1 1/2 cup bread flour 1 cup dates and 1 cup boiling water 1 tsp b. powder, 1/4 tsp salt 1 small tsp soda 1 cup white sugar 1 tsp vanilla Pour boiling water over chop, ped dates and let stand till cool. Mix all together and bake about 35 min. at 350 degrees in 8" square pan. ICING 10 tbl brown sugar 3 tbl butter 3 tbl cream Boil about 3 min. and add about 1/2 cup each chopped nuts and coconut. Spread on warm cake and put under broiler for a few minutes till it gets bubbly. Mrs. Hugh Morenz, RR 2 Dashwood. hey'll ilove these cakes and cookies ORANGE SPONGE CAKE - (A good cake to make to use up egg yolks after making Angel Food.) 2 cups less 1 tbl sifted pastry flour 1 1/2 tsp baking powder 1/2 tsp salt 3/4 cup egg yolks (8 large) 1 whole egg 1 1/2 cups fine granulated sugar 1 tbl grated orange rind 1 tbl strained orange juice 1/2 tsp lemon extract 3/4 cup boiling water Preheat oven to 325 degrees F. (moderate oven). A 10-inch tube pan is required for this cake. Do not oil or grease. Sift together sifted flour, bak- ing powder and salt. Pour back into sifter. In mixing bowl (about 2-quart capacity) beat egg yolks and whole egg with rotary beater until thick and lemon-colored (about 5 minutes). Gradually add sugar, beating after each addition (about 10 minutes), Re- move beater. Fold in orange rind, juice and flavoring. Sift dry ingredients into egg and sugar mixture. Fold 'in with light motion. Do not stir or beat. Add boiling water. Fold in quickly, just until liquid is blended. Turn into ungreased tube pan and bake at 325 degrees (mod- erate oven) for 60 to 65 minutes. Turn cake over in pan on wire cake rack after removing from oven. Let stand for 1 hour or until cool. Loosen with spatula and shake from pan. When cold, dust top lightly with icing sugar or frost with orange butter fiosting. When cake is cooling, it should be suspended so top of cake is not resting on cake rack. To serve, break apart with two forks. Mrs. Wes Witmer, Exeter'.