The Rural Voice, 1980-02, Page 33from Blnevale WI's Cookbook
PUMPKIN BREAD
31/2 c. unsifted all purpose flour
2 tsp. baking powder 2-1/2c. white sugar
1/2 tsp. baking soda 14 oz. can pumpkin
11/2 tsp. salt 2/3 c. water
1 tsp. cinnamon '/2 c. oil
'/: tsp. ground cloves %c. chopped walnuts
4 eggs 2/3 c. raisins
In a large bowl, combine flour, baking
powder, soda, salt, cinnamon and cloves.
In a medium bowl, beat together egg,
sugar, pumpkin , water and oil. Make a
well in centre to moisten and make sure
there is no visible flour. Mix in nuts and
raisins. Pour into two 9" x 5" standard loaf
pans which have been lined with greased
wax paper. Bake at 350 degrees F. for
55-60 minutes. Cool on cake rack for about
20 minutes, then tip loaves out; peel off
paper. Let cool completely. Wrap in plastic
bags to keep fresh. Freezes well. Jean Fraser
from Dungannon Agricultural Society's
Cookbook
BUTTER TART SLICE [Squares]
#1:
'/: c. butter
2 Tbsp. icing sugar
11/2 c. all purpose flour
11/2 c. brown sugar
#2:
1/4 c. melted butter
2 eggs, beaten
1 Tbsp. vinegar
1 tsp. vanilla
1 c. currants.
Preheat oven to 350 degrees. Cream
butter and sugar. Blend in flour. Pat into a
9x9 inch cake pan. Bake for 5 minutes.
Combine remaining ingredients. Pour over
base. Bake at 350 degrees for 30 to 40
minutes or until set.
Edna Alton
from St. Matthew's ACW, Kingarf
PINEAPPLE CRUNCH CAKE
1 (8'/4 oz.) can crushed pineapple (1 c.)
V3 c. shortening 11/2 tsp. baking powder
'/: c. gran. sugar '/4 tsp. salt
1 tsp. vanilla '/2 c, flaked coconut
1 egg 'A c. brown sugar
1'/4 c. sifted flour '/a c. chopped walnuts
3 Tbsp. butter or margarine, melted
Drain pineapple thoroughly, reserving
'/2 cup syrup. Thoroughly cream shorten-
ing, granulated sugar and vanilla. Add
egg; beat well. Sift together dry ingred-
ients; add to creamed mixture alternately
with reserved syrup, beating after each
addition. Spread half of the batter in
greased 8 x 111/2 inch cake pan; spoon
pineapple over. Cover with remaining
batter. Combine coconut, brown sugar and
walnuts and butter. Sprinkle over batter.
Bake at 350 degrees about 35 to 40
minutes. Mrs. Marion (Cooper) Shaw
Good value, good eating
Back In the fall Rural Voice invited readers to send a copy of
cookbooks compiled by local groups. We were amazed at the
response and now have a good collection to refer to when
planning the food pages of the magazine.
Here are the books we received, along with information on
how to order a copy for your own cookbook collection. While we
haven't used a recipe from every cookbook in this issue, we have
looked them all over and can recommend them. Watch for more
recipes from these cookbooks in future issues of Rural Voice.
Most include mailing costs but if in doubt, add 50c to your
order.
"A Little Bit More of Everything, Vol. 2", Junior Women's
Institutes of Ontario, $3.75 from Mary Hall, R.R.1, Wingham,
NOG 2W0 More than a cookbook, this handy volume hag
excellent ideas for children's games, learning and nutrition. As
well there's a section on adult entertaining, suggested games for
showers and parties and household hints. A valuable addition to
any household with young kids.
"St. Peter's Church, St. Clair, Michigan Cookbook" $3.50
from Hazel Barr, 301 Brown St., St Clair, Michigan, U.S.A.,
48079.
Some recipes that may be new to Canadian readers from a
small book, compiled for her church by a Rural Voice subscriber.
Includes a good number of party recipes.
"Family Favourites, Kippen East W.I., 1975" $3. from Mrs.
Vern Alderdlce, R.R.1, Kippen. 82 pages packed with old
favourites and interesting new recipes. The book is strong on
desserts.
"Favourtie Recipes by Be/more Women's Institute" $3 from
Mrs. Don MacAdam, R.R.2, Wingham.
Recipes from an area that's well know for good food served at
the annual Maple Syrup Festival. 125 pages of goodies, supper
dishes and some tasty sounding recipes for jams, pickles and
preserves.
"Northside United Church Centennial Cookbook" $3.50 from
Jane Rimmer, Box 278, Seaforth, NOK 1WO.
A collection that marked this Seaforth Church's 100th
anniversary in 1977, it includes some interesting casserole and
salad dishes, a section on nutritional snacks and some hard to
In local groups' cookbooks
find recipes for drying flowers in Silica gel, mustard plaster and
paper yule logs.
"The Recipes of Our Church Community, St. Matthew's
ACW" $3 from Carolyn Hodgins, R.R.2, Kincardine.
This Anglican Church. in Bruce County where the townshlos
of Kincardine, Greenock and Kinloss meet is all that remains of
the village of Kingarf. The large format book contains about 80
pages of favourite recipes and includes an index to each recipe.
"Canadian Galloway Association Family Treasures Cook-
book," $3.50 from Dianne Somers, Box 311, Blyth, NOM 1H0.
This large format cookbook contains recipes from breeders of
Canadian Galloways all over the country and includes a section
on campfire cooking and how to deep pit barbecue a buffalo. It's
strong on good solid main dish meals.
"Bruce County Pork Producers Let's Eat More Pork" $4. from
Colin Reesor, OMAF Office, 10 Jackson St., Walkerton NOG 2V0.
84 pages of creative ways to cook Ontario pork. If a recipe
contains pork, It's likely In this cookbook whictf comes complete
with Jokes and funny Illustrations.
"The Art of Cooking in Ripley/Kincardine, " Ripley Junior
Farmers, $2. from Carol Rutledge, R.R.4, Kincardine, NOG 2G0.
A 38 page collecton by young cooks that includes useful
information on cooking times, metric conversion and a list of
microwave cooking principles.
"Souvenir Cookbook of the International Plowing Match,"
Seaforth Women's Institute, $3.50 from Effie Stephenson,
Seaforth.
First published in 1966 when the IPM was in Seaforth, this
popular cookbook is now in its second edition. As well as
favourites from WI officials, it has a large number of cookie,
candy, cake and pie recipes.
"Cooking Favourites of Dungannon" by the Dungannon
Agricultural Society, $2.50 from Linda McNee, Dungannon. 36
pages of all types of recipes, including some tasty sounding
casseroles and quick main meals.
"Treasured Recipes, The Bluevale Women's Institute" $3.00
from Mrs. Mel Craig, Bluevale. Plenty of vegetable, salad and
main dish recipes as well as things for the sweet tooth, in this 58
page cookbook which includes a short history of the Bluevale WI.
THE RURAL VOICE/FEBRUARY 1980 PG. 31