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The Exeter Times-Advocate, 1964-02-27, Page 3018 TIMES-ADVOCATE COOK BOOK 1964 Dashwood Locker & Food Market Phone 98-W Dashwood Top Quality Meats Drapery Material We have all the latest materials and patterns in stock. In plains, patterns and floral designs. Drapes made to order. Free estimates. Priced From $1.95 to $6.95 per yard. Decorating. Wallpaper makes such a wonderful difference! Add new beauty to your home this quick, inexpensive way. Today's wallpapers are ready-pasted, easy to apply, washable ! See Our Selection of Crown Diamond Paints Gould & Jory Phone 235-0270 Exeter Canadian General Electric HI-SPEED AUTOMATIC RANGES truly a new concept in cooking ease and convenience Check These Famous General Electric Convenience and Performance Features • Easy set oven timer control • Removable oven door • No drip cooktop • Large master oven • Infinite beat switches A standard 24" range featuring convenient, flameless cooking. The four fast flameless cal rod surface units are accurately controlled by 7 heat switches. The large, family size oven has a removable door for no-stretch" oven cleaning. A radiant heat broiler per- mits tasty charcoal-type broiling. MODEL 20J31 Only $12900 WITH TRADE Not Exactly As Illustrated Russell Electric Phone 235-0505 Exeter PINEAPPLE COFFEE CAKE 1 cup shortening • 1 cup sugar 3 eggs 1/8 tsp salt 1/2 cup orange juice. 2 cups pastry flour 3 tsp baking powder 1 tsp vanilla 1-20 oz tin crushed pineapple (drained) Cream shortening and sugar; add 1 egg at a time, orange juice and vanilla. Add sifted mixture of flour, baking powder and salt (measure after sifting). Pour 1/2 batter in large pyrex greased pan. Place dr a ine d pineapple on top of batter. Pour balance of batter. Add topping. Bake at 350 degrees for 1 hour. TOPPING (CRUMB) 4 tbl flour 4 tbl white sugar 1 tbl butter cinnamon to taste The butter, flour and sugar to be crumbled together. Sprinkle on top of cake and then sprinkle cinnamon generously on top. Mrs. Len Veri, Exeter. FRUIT CAKE Step 1 1 cup margarine 1 cup white sugar 3 egg yolks (save whites) • 2 tsp vanilla 1/2 cup warm water Mix well and set aside. Step 2 1 tsp nutmeg 1 tsp baking powder 1/4 tsp salt 2 cups presifted cake and pastry flour. (You need not sift the flour.) Mix well and set to one side. Step 3 1 lb raisins 8 oz mixed peel 1 cup baking gumdrops 15Q worth shredded coconut 4 oz pineapple rings 1 lb red maraschino cherries 4 oz green cherries 3 1/2 oz almonds Mix fruit with 3/4 cup cake and pastry flour. Method: Take step 3 and step one and mix together. Beat 3 egg whites till stiff and add them to the above mix- ture. Add above mixture to step 2 and mix till all flour and dry ingredients are mixed in. Take the bottom pan of a 3- layer wedding cake pan, grease well. Cut brown paper to fit sides and bottom of pan. Grease the paper well and line the pan. Put fruit cake mixture in pan. Bake in oven 350 degrees for one hour. Lower oven to 250 degrees and bake till toothpick comes out clean. About 1 hour. (very lovely). Mrs. Alphonse Grenier, RR 3 Zurich BEST EVER COOKIES 1 cup sugar 1/2 cup shortening 2 beaten egg yolks 2 tbl milk 1 tp vanilla 2 cups cake or pastry flour 1 tsp salt 1 tsp baking soda 1 tsp baking powder 1 cup raisins 1 cup coconut 2 egg whites 2 cups cornflakes Cream butter and sugar; add egg yolks; add one-half of flour, which was presifted, and sifted again with soda, baking powder and salt. Stir in the milk and vanilla. Add remaining flour, raisins, coconut _and beaten whites of eggs folded in with the corn- flakes. Drop from teaspoon and bake in moderate (350 oven) until golden brown. Mrs. W. H. Parker, Exeter. LADY BALTIMORE CAKE 1/2 cup butter 1 1/2 cups gran. sugar 3/4 cup cold water • 2 cups sifted flour 1 tsp salt 3 level tsp baking powder 1 cup walnuts, broken , 4 egg whites Cream butter and sugar; add cold water alternately with flour which has been sifted with salt and baking powder. Add walnuts. Beat until stiff the egg whites and fold in carefully. Bake in a loaf pan at 350 degrees for 45 minutes. ICING 2 cups icing sugar 1/2 tsp vanilla 1/4 cup butter and boiling water to make spreading consistency. Color a delicate pink. Ice top and sides with the icing. Mrs. Elmer Lawson, C rediton. THIMBLE JELLIES 1/2 cup margarine 1 cup brown sugar 2 egg yolks 1/3 tsp salt 2 cups all purpose unsifteci flour 2 tsp baking powder 1 tsp vanilla red currant or raspberry jelly MERINGUE 2 egg whites beaten 1/2 cup white sugar 3. tsp vanilla Mix the first 4 ingredients together. Add the sifted flour and baking powder and vanilla. Mix well. Roll into small balls about the size of egg yolks or bigger and make deep depres- sions in each with finger. Bake in 350 degree oven for about 10-12 min. or when light brown. Deepen the holes with the thimble and fill with jelly. Cover each cooky with meringue so no jelly shows, then return into the oven to brown till light brown. I've made these many times for home, church teas and bake sales, also for showers and trousseau teas. Mrs. Rachel Schwalm, Hensall. L 's• DATE & OATMEAL COOKIES 2 cups sifted all purpose flour 3 cups rolled oats 1/2 tsp salt Combine above ingredients. Cut in 1 cup shortening, 1 tsp baking soda dissolved in 1/3 cup sour milk and 1 cup brown sugar. Roll thin. Cut with cookie cutter. Bake 10 min. at 375 degrees. Put together with date filling. DATE FILLING 1 lb pitted dates 1/2 cup sugar 1/2 cup water Combine and cook 5 minutes. Mrs. Len Veri, Exeter. PE ANUT; UTTER CHIPIT COOKIES 1 1/2 cups sifted all-purpose flour 1/2 tsp soda 1/4 tsp salt 1/2 cup white sugar 1/2 cup brown sugar 1/2 cup shortening 1/2 cup peanut butter 2 beaten eggs 1/2 tsp vanilla 1-6 oz pkg chocolate chips 1/4 cup 0110101304 PearlutP Method; Sift flour; measure, add soda and salt and sift into bowl. Blend in sugar, eggs, shortening, peanut butter and Vanilla. Beat well, add chocolate chips and peanuts. Form into balls and place on floured cookie sheet. P re s s down with fork dipped in flour. Bake 12-15 min. at 350 degrees. Mrs. Robert Kerslake, RR 1 Centralia.