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HomeMy WebLinkAboutThe Goderich Signal-Star, 1970-10-15, Page 13‘1 o D •� Fresh or calmed app yrs: pp epies with crumb Any• time is apple pie time. Delicious pies' May be . made frond fresh or canned apples. They may be one -crust with lattice or crumb 40,pping, deep dish or two -crust. They may be all appre or apple combined with other fruits. The flavor " may be changed . slightly by different" spices. So apple pies need never a be`dull. • It takes about five cups of sliced -*apples to make a full.. nine -inch pie. When other fruits are combined with apples the proportipt},,,may vary according to the- flavor desired. , In the pear -apple pie, approximately equal- quantities of both . fruits are used, but' where apple is • combinedwith cranberries a balance of flavor is achieved by incorporating 'more , apple. The home economists of Canada Agriculture ;state that these pies 'are `superb when covered with a crumb.topping: , In the "Continental Apple • Pie" recipe a mixture of eggs and" cream is poured over the sliced apples before the delicately spiced crumb topping is added. Cinnamon or pastry spice' are equally good in the topping. The st, "Pear -Apple Crumb Pie" uses canned pears and ginger is the spice which brings out the flavor best. "Apple and Cranberry - Crumb" Pie" calls for.x -fresh cranberries and the home economists suggest cinnamon as thespice-in the-topping°°for-.this pie. •.- _ For additional apple pie recipes arid manyinteresting ways to use apples write for: your free copy of the new "Apples" book, publication 1402, available from the Information Division, Canada Department of Agriculture, Ottawa. CRUMB TOPPING — For a 9 -inch pie, mix one-half cup all-purpose flour, one-quarter cup brown sugar and one-quarter teaspoon spice. Cut. in one-quarter cup butter until mixture resembles coarse bread crumbs. • CONTINENTAL APPLE PIE 1 unbaked 9 -inch.; pie shell 1/2 cup sugar 1 tablespoon cornstarch 1/2 teaspoon pastry spice or cinnamon_ 5 cups sliced apples 2 beaten eggs 1/2 cup whipping cream - Pumpkin, squish have history' Crumb Topping Bake pie shell at .400 degrees F. for 10 minutes. Mix sugar, cornstarch and spice., Sprinkle 2 tablespoons of .mixture over bottom of pie "shell , and stir remainder into apples. Arrange apples in °°pie- shell, and pbur combined 'eggs and cream over. top., Use pastry spice , ori, cinnamon in the Crumb Topping and sprinkle topping over, apples and bake at 350 degrees F. until apples are tender (35 to 40 minutes), 6 servings. • Pumpkin and 'squash, two truly Canadian vegetables, were common food crops of the Indians. The name squash is derived from the • Indian word . askutasquaslt, meaning "eaten raw or • uncooked." The, French named the pumpkin "pompion,', which means mellow, of sun -ripened. Both vegetables are members of the gourd family. Half a cup of squash provides more than the daily requirement, and half a' cup of pumpkin about 75% of the daily requirement of vitamin A. Iron, thiamin,' riboflavin and vitamin C are also suppled in smaller amounts. In addition they are low in calories. Both vegetables are easily prepared by b©iling,_steaming .or ° baking. One pound' 'fresh will" yield .one cup mashed,and provide two or three servings. Pumpkin and squash are inexpensive, especially around harvest time. The winter squash rot and pumpkin have good storing qualities when kept in a cool, well -ventilated place. fihey can be purchased now, and stored successfully for several months. Only unbruised ' specimens shiiuld bestored, as bruises on the,' surface will result in fast deterioration.. • w PEAR -APPLE CRUMB PI.E 1 unbaked 9 -inch pie shell 1/3 cup sugar 2 tablespoons flour 1/4 teaspoon ginger 1 28 -ounce can peara,. drained 2 cups -diced peeled apples 1 tablespoon lemon juice 1 tablespoon butter., - Crumb Topping - Mix sugar, flour ,and ginger. Slice pears and add to apples and lemon juice. Combine with sugar - mixture, turn into. pie shell and • dot with butter. Use ginger as spice in Crumb ' Topping and sprinkle topping over pie. Bake at 450 degrees .-F. for 10 minutes, turn oven control to 350 degrees F. and continue. baking until brown (25 to 30 `minutes). 6 servings. APPLE AND CRANBERRY CRUMB PIE 11 cups cranberries 1 cup sugar 11/2 tablespoons quick -cooking tapioca • Use right variety . when baking apples Few people can resist fresh home -baked apple• pie or baked apples overflowing with brown sugar, cinnamon and raisins. The key to a perfect apple pie, is using • an apple variety .wI ich bakes well — that is, it holds its shape on cooking,, has a smooth texture and a tangy flavor. • One of the best Ontario apples for baking is the Northern Spy, a .large apple with bright red _ stripes .over a . yellow background. However, many people prefer the flavor of the Ontario McIntosh. If. the McIntosh is your choice, remember that it is • a very juicy apple that shrinks • considerably when cooked. The McIntosh will make a beautiful pie providing it is not overcooked. To prevent overcooking, •test for doneness. by inserting a toothpick through the pie crust. As soon as the toothpick goes through the apples easily, the pie is cooked. The same test may be used for baked.apples.,. z To get a solid -packed apple pie, slice apples sliver -thin and pack tightly into the pastry shell, filling to the top of the pie plate;. For apple, pie or baked apples, home economists of the Ontario Department of Agriculture and Food recommend ' that you buy Northern Spy, Greening or McIntosh apples. Vegetables There is no ,need to sing the praises Of the pressure cooker to its many users. 'It will cook a variety of foods and take a shorter time to do so than will more ',conventional methods. While this- is an asset-, in the cooking of most meats, soni'e vegetables may easily be overcooked. To avoid .this and have good flavor and color in the, .Cooked-- vegetables, careful timing is necess,ry. ' The pressure cooker takes a few" minutes to arrive at the timing stage of 15 pounds pressure. During this interval, the vegetables are actually cooking and require a very short cooking .under- presure. This applies to such vegetables as diced turnips, carrot and parsriip. fingers. The size, shape and state Of maturity of the vegetables must all be considered. From the following table it can be noted that tl}e pressure saucepan cooks vegetables such . as beets, potatoes and squash in a much shorter time than other methods. The home economists of Canada Agriculture provide this table of cooking times for - various vegetables but it should be used only as a guide. It is best to follow the manufacturers' directions that come with the individual pressure cooker. PRESSURE COOKING TIMES FOR VEGETABLES Beets '(medium sited) about 11/z inch in diameter, 8 minu es; carrots (whole), 3 minutes; carrots (fingers), 1 minute; cauliflower (whole), 3 minutes; onions (whole),- 4' minutes; parsnips (whole), '4 minutes; parsnips (fingers), 11/2 minutes; potatoes (small or cut in halves), 9 minutes; squash - Acorn To store Blocks of cheese for long periods of time, dip them in paraffin wax. top top •0 • • Dash salt 4 cups thinly sliced apples 1 unbaked 9 -inch pie shell Crumb Topping, Put cranberries through food chopper or blender. Mix sugar, tapioca and salt; combine .with cranberries and apples and turn into pie shell: Use cinnamon as spice in Crumb Topping and sprinkle over pie. 'Bake at 450 . degrees. F. for 10 minutes, turfs oven control to 350 degrees `F. and continue baking Until- apples are tender (20 to 30 minutes). 6 servings... Know your apples .:. At, apple . harvesting time , many growers set up roadside stands and local markets are gay with the colorful fruit. If you live in such an area now is the time to become familiar with the local varieties. Can you find any of these early apples: Cortland? Snow? Gravenstein? Jonathan? Lobo? Wealthy? Coloring and shape are the key to recognition. Do you know which are the bestcooking apples and which are the all purpose --varieties?. Would you like a description of the most commonly grown Canadian apples and the months in which they're - available?. • These questions are all answered in the new "Apples" book, publication 1402, published by the Canada -Department of Agriculture. Write for your free copy to the Information Division,- Canada Department of Agriculture. in pressure (halves), 4 minutes; Butternut (pieces), 7 minutes; - Hubbard Pick Your Own Containeirs Prease Bring LASSALINE L 9 e0 cooker (pieces),• 5 • minutes; turnip (diced), 1: minute. The . Recipe File APPLE SAUCE CAKE (Tried and Proven) 11/2 cups applesauce • 1/2 cup butter „1 cup sugar 2 cups flour 1 cup raisins 1 tsp. baking soda 1 tsp. baking "powder Spice to suit taste. nagger a Business Directory_. Ronald L. McDonald CHAFITERED ACCOUNTANT 39 St. David St., 524-6253 'Goderich,-Ontario dada alkage 145 ESSEX ST.. GODEKICN. OPA711110 Available For PUBLIC OR PRIVATE PART!` BINGOS * CONCERTS * DANCES * CONVENTIONS" * Catering to Luncheon's * COCKTAIL PARTIES BANQUETS, ETC. Speciaal� attention to weddings PHONE' 524.9371 or 524-9264 • Alexander and Chapman 'GENERAL INSURANCE REAL ESTATE PROPERTY MANAGEMENT • Canadian Imperial Bank of .Comrrierce Building AMU" Goderich Dial 524-9662 DIESEL 1111111110. Pumps and Injectors Repaired Fpr All Popular Makes Huron Fuel Injection Equipment q Bayfield Rd., Clinton -482-7971 R.� W. BELL OPTOMETRIST The'Square - 524.7661 A. M. HARPER CHARTERED ACCOUNTANT 40 Tat SQUARE TELEPHONE , GODERICH, ONTARIO 524-7562 T. 4 Price Waterhouse & Co: chartered accountants • '~~ROYAL BANK BUILDING 383 RICHMOND STREET LONDON 12, ONTARIO .Non• ,. Offices In principal cities across Canada OQ»ERIC SION0T",I, " 'h'8 Pants — skirts — culottes — sweaters — tunics: This a Targe group from our stock bought for this season. Reduced 20% for this sale. . REGULAR' PRICE 13.00 to 20:00 LARGE GROUP REGULAR. PRICE 70.00 'to.179.00 Leathers — wools — fur trimmed coats. Sizes 10 to 18 in the group. If you are looking for a nice coat•at a'good pOce'you are sure to find it here. A LARGE GROUP OF SIZES 10-20 SOME HAL IZES IN THE GROUP ICE 24.00 to 90.00 ,. REGULA tO A SMALL GROUP AT000D PRICES A