HomeMy WebLinkAboutTimes-Advocate, 1980-10-29, Page 74LET US CATER FOR THAT SPECIAL
OCCASION
Both the main dining room and the adjoining Amber
Room are opqn for Special occasions (weddings,
banquets, private parties, meetings, etc.)
Enjoy dining
at the Old
Post Office
The former Post Office, now converted into Sir Joe Restaurant
& Tavern is fully licensed under the LI.B.O. The dining room, in
its unique setting, boasts of its pleasant atmosphere, buffet,
and menu consisting of Canadian and Italian food, charcoal
steaks, seafoods and light snacks.
k
17 WATER ST. ST. MARYS; ONT.
4rir.
restaurant .and tavern
FULLY LICENCED
OUR SPECIALTY:
Italian Food and a Smorgasbord
FOR INFORMATION PHONE SERGIO AT 519628403424
Mint Chocolate Cake
Batter
1 1/2 c. sugar
2 large eggs
1 c. oil
1-19 % can beets, drained and pureed
6 tbsp. cocoa
13/4 c. flour
11/2 tsp. baking soda.
1/4 tsp. salt
1 tsp, vanilla
3/4 tsp. peppermint extract
Beat sugar and eggs. Add oil and beets, mix. Stir in
cocoa, flour, soda, salt, vanilla and extract. Put in 9 x
13 x 2" pan. Bake 350 deg. for 45-50 minutes or until
done.
Icing
2 tbsp. sh,ortening
1 tbsp, butter
5 tbsp. hot water
Cream shortening, also, cocoa and add rest of in-
gredients. Spread on cake.
Sour Cream Honey Cake
Expensive, but needs no icing, keeps well and freezes
well.
1/2 c. butter
1 c. brown sugar, firmly packed
4 egg yolks
1 c. liquid honey
3 c. sifted all-purpose flour
11/2 -tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
11/2 tsp. cinnamon
1 c. thick sour cream
1 c, finely chopped walnuts (optional)
4 egg whites, stiffly beaten.
Preheat oven to 325 deg. F. (slow). Grease a 12-cup
tube pan. Cream butter and sugar together till fluffy.
Add egg yolks and beat until very light. Continue
beating and add honey in a thin stream. Sift dry in-
gredients together twice. Add to butter mixture alter-
nately with sour cream. Add nuts. Fold stiffly beaten
egg whites into batter. Spoon into tube pan. Bake for 40
minutes at 325 deg. F. Lower heat to 300 deg. F. and
continue baking 20 minutes longer or till done! Set on
rack to cool a few minutes. Then lift out of pan to cool
completely. Serve the next day. Wrap carefully when
cold.
Emalie Finlay
Exeter
Jelly Roll
5 eggs
1 c. white sugar
1 c. flour
-2 tsp. baking powder
Mix together and pour onto large cookie sheet. Bake at
425 degrees for 8 - 10 minutes. Remove from pan and
roll when hot with jelly or jam filling.
Mrs. Bernice Patterson
St. Marys
4 tbsp. cocoa
2 c. icing sugar
1/8 tsp. salt
Vera Dunseith
St. Marys
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