The Exeter Times-Advocate, 1964-02-27, Page 25• New Ciltone Satin is odorless
—paint any time!
• Colorlok Action in Ciltone Satin
means more washability—
and no color fade-out!
Easiest paint to apply—
dries in 20 minutes
Equipment cleans up with
warm water
Comes in hundreds of
modern colors/
Yum yum' dishes 1964 TIMU-ADVOCATE COOK BOOK, 13
TANGY MINCE PIE
1 pint mincemeat (fairly dry)
LEMON MIXTURE
3 tbl shortening or butte r,
melted
3/4 cup granulated sugar
2 egg yolks.
Juice and grated rind of 1 lemon
1/8 tsp salt
2 tbl flour
1 cup milk
2 egg whites stiffly beaten.
Method: Cream shortening, add ,
sugar, flour and salt. Mix well.
Add beaten egg yolks, lemon
juice and rind. Cream well. Add
milk. Beat with doves b ea te r
until smooth and fold in beaten
egg whites.
Spread mincemeat in bottom
of 10 inch unbaked shell. Pour
lemon mixture over this. Bake
in hot oven 425 degrees, 10 min.
Reduce heat to 350 degrees.
Bake 40-45 min. until lemon
mixture is golden brown.
Mrs. Edward Finkbeiner
RR 2 Crediton
FLORIDA PIE
1 tablespoon gelatin
1/4 cup cold water
4 eggs separated
3/4 cup sugar
3/4 cup pineapple juice
1/4 teaspoon salt
1 tablespoon lemon juice
1 cup drained crushedpineapple
Soften gelatin in water for
about 5 minutes. Beat egg yolks
slightly, and add 1/2 cup sugar,
lemon juice, pineapple juice and
salt.
Cook, ,stirring, over boiling
water until mixture is of custard
consistency. Stir in gelatin, and
cool mixture until it begins to
thicken. Add pineapple. Beat
egg whites until stiff, add re-
maining 1/4 cup of sugar to form
a meringue. Fold into mixture.
Fill cooled baked 8" pie shell
and chill until firm.
Pie may be topped with whip-
ping cream and toasted al-
monds.
Mrs. Claus Lee
STRAWBERRYJELLO
DESSERT
1 jello powder strawberry
1 cup hot water
1 cup cold water
1 1/2 cup milk
3/4 cup w. sugar
3 egg yolks
3 tsp corn starch
1/8 tsp salt
1 tsp vanilla
1/2 pt whipping cream
2 tbl icing sugar
1 tsp vanilla
1 1/2 cup fruit salad
(either canned or make your
own)
Dissolve jello in hot water,
stir until dissolved, add cold
water and set aside to cool.
When cool pour into 8 sherbet
glasses.
Make a custard of the milk,
Beat 1/2 pt cream add icing
sugar and vanilla. Just before
serving put fruit salad on top
of jello. Pour custard over
fruit salad. Top with whipped
cream, garnish with cherries.
Mrs. Gerald McFalls
RR 3 Exeter
RAISIN SQUARES
1 1/2 cups .sultana raisins,
washed
1 cup granulated sugar
1 tbl flour
1 lemon, juice and grated rind
1 egg
pinch of salt
2 tbl melted butter
1 cup cold water
Line a 9-inch square pan
with pie paste letting it run
up the sides like a pie
Put in filling and cover with
pastry.
Bake in 425 degree oven for
10 min. and reduce heat to 375
degrees for 40 minutes.
Leave in pan until cold and
cut in squares.
This filling may be used for
tarts.
Mrs. Elmer Lawson
Crediton
APPLE pumpLprqs•
1 cup all purpose flour
1 tbl baking powder
1 tbl butter
Cut in butter, mix with sweet
milk like a biscuit dough. Divide
in 3 or 4 pieces. Roll out,
Put peeled, sliced apples in,
side without any sugar. Add salt
or spice if desired. Pull up four
corners of dough and seal at top.
Place in a greased casserole.
Make a syrup: 1 cup brown
sugar, 2 cups boiling water, 2
tbl butter. Boil down to 2/3.
Pour over dumplings and bake
in 375 degree oven for 45 min.
Cover dumplings and pour syrup
over them a few times while
cooking.
Mrs. Angus Earl,
RR 1 Granton.
DATE CREAM PIE
1/2 cup chopped dates
1 1/2 cups milk
2 egg yolks
3/4 cup white sugar
1 tsp vanilla
2 tbl cornstarch
Method: Put milk, dates and
sugar in saucepan and boil 3
minutes.
Mix egg yolks, corn starch,
vanilla and a little bit of milk
to make a smooth paste and add
to ingredients in saucepan. Let
come to a boil and thicken.
Cool and put in 9 inch pie
shell. Top with 2 beaten egg
whites and 2 tbl white sugar.
Brown in oven. C ool and
serve.
Mrs. Robert Kerslake,
RR 1 Centralia.
CHEESECAKE
2 cups graham cracker crumbs
3 tbl butter or margarine
1 tbl white sugar
FILLING
1 lb softened cream cheese
1/2 cup white sugar
1/2 tsp vanilla
1 tbl lemon juice
1/8 tsp cinnamon
1 tsp lemon rind
2 eggs, separated
TOPPING
1 cup commercial sour cream
1 tbl white sugar
1 tsp vanilla
1 tin cherry or blueberry pie
filling (if desired)
Heat oven to 300 degrees.
Melt 3 tbl butter or margarine.
Blend graham cracker crumbs,
butter or margarine and the 1
tbl sugar. Press into bottom of a
well buttered 8" x 12" pan. Bake
5 minutes. Cool.
Blend cheese and the 1/2 cup
sugar, cinnamon, 1/2 tsp vanil-
la, lemon rind and juice. Beat
in egg yolks, one at a time. Beat
egg whites until stiff, but not dry
and fold into cheese mixture.
Pour over crumbs in pan, Bake
45 minutes.
Blend sour cream and the 1
tbl sugar and the 1 tsp vanilla.
Remove cheesecake from oven.
spread cream mixture over top;
Bake 10 minutes longer. Cool.
If desired 'spread 1 tin of
cherry or blueberry pie filling
on top of cake.
Cool cheesecake thoroughly
before removing from pan. Keep
stored in refrigerator. Serves
approx, 10.
Mrs. Lee Sherman,
Exeter.
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