The Goderich Signal-Star, 1969-09-04, Page 13Cr
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Back to school
The summer season will soon
be over for another year and
back-to-scliool menus.will be the
order of the s day. These
• chocolate suggestions are to help
in preparing your lunch -box
• -menus.
Economical cocoa gives a true
chocolate flavor to all these
favorite .goodies and aids in
keeping within your fast.rising
food budget. All the chocolate
recipes using versatile cocoa have
been kitchen -tested in Canada
by a trained home economist.
We hope they will be useful in
preparing your meals for the,
corning season.
•
COCOA HINTS
Here are two easy -to -make,
'easy -to -pack cookie recipes ,for
the school or work lunch -box.
You can always serve them with
a cool drink on the patio so
make plenty!
0,
CHOCOLATE FRUIT ROUNDS
— a favorite flavor combination.
Measure into mixing bowl 3/4 cup
sugar, 2/3 cup soft shortening;
cream until blended..Add 1 egg
then beat. until smooth and
fluffy. Measure and sift together
1 1/3 cups sifted all-purpose
flour, '/2 tsp. baking soda, 1/4 tsp.
salt and 1/3 cup cocoa. Add 1/3:
cup' milk and sifted.
cocoa -mixture alternately to the
egg mixture; mix until blended.
Stir in. 1 cup chopped glace
cherries. Drop by teaspoonfuls
on ungreased cookie sheet.'Bake .
for 12-15 minutes in .moderate
(350 deg. F.) oven. Yield: •48
cookies. .
SMOOTH CHOCOLATE
FROSTING — a regular favorite
to frost cake, cookies or
brownies.
Measure 1/3 cup soft butter
or margarine into bowl; cream
until smooth. Measure and sift
together onto waxed paper 1/3
cup cocoa and 2 cups sifted icing
sugar. Mix in '/2 cup sifted
cocoa -sugar mixture with
creamed butter. Add4 unbeaten
egg and '/z . tsp. vanilla or 'lemon
extract; beat until smooth. Beat
in remaining ingredients ' until
well blended. Yield: 1. 2/3 cups.
CRO'CO LATE , SAUCEPAN
COOKIES — measure and mix in
the saucepan toe time.
Place 2/3 cup butter or
margarine .in saucepan; melt over
low heat. Remove from heat;
mix in 1" 2 cups sugar and 2 eggs.
Measure and sift together 1/2 cup
cocoa, 1 1/3 cups sifted.
all-purpose flour, few 'grains salt
and 1 tsp. baking powder. Sift
dingredients over saucepan,
mixture. Add W4 cuR chopped
nuts; stir until well blended.
Chill dough in freezer 1 hour.
Roll dough into small balls using
1 tsp. for each ball.: Place 1-2
inches apart on greased cookie
sheet. Bake for 13-15 minutes in
350 deg. Ii oven. Cool then frost
with smooth chocolate frosting,
if desired. Yield: 48 cookies.
DEMO .$IGNAL$TAR0IHURSDA.' SE
$'MMB$R , .i 1969
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CHOCOLATE ICE CREAM•
"Anyone for homemade ice
cream?" Just ask that question
Fresh peach desserts
are tops for summer
Serve . Ontario .. peaches . in
season, while prices are at their
best. Horne • economists at.
Macdonald Institute, University
of Guelph; recommend the
Earlired, Royalvee, Surihaven,
Redhaven, Loring and Valiant
,varieties for table use.
This fresh peach dessert can
be prepared in advance and
stored in the refrigerator until
ready to serve.
PEACH ROYALE
1 cup sugar
1 cup water
'/2 tsp. vanilla
1 pint fresh or frozen blueberries
Plum syrup
makes a
dessert!
The secret's out! What makes
some fresh fruit desserts better
than others is the addition of an
unusual topping. Here is one
that brings out the very best in a'
yummy plum -peach
combination dessert.
•Fresh succulent red California
plums peeking in and out
amongst juicy California fresh
peach slices, can be even more
delicious when chilled plum
syrup is poured over the
fr ' It is a dessert that is so
east. rprepare, that you will
want to serve it often to an
appreciative family. Or, spooned
into your prettiest dish, it is
pleasing enough. to offer to
company. It is particularly good
after . a hearty meal with an
accompaniment of . a plain
cookie. -
Both California plums and
peaches will be available from
now through September.
PLUM PEACH DESSERT
12 red California fresh plums
8 California fresh peaches
1 cup sugar
'/4 cup water
Wash plums and remove
stems. Cook sugar and water.
together until mixture becomes
syrupy. Drop in plums and cook
over low heat until plum ,skins
begin to burst and syrup turns
red. Remove ,plums from syrup
with a slotted spoon. Force 6
Whole plums through sieve and
stir plum puree into syrup. Chill
in refrigerator. Put remaining
whole plums in serving bowl.
Peel and slice peaches and add to
whole plums. Pour chilled syrup
,over fruit, and chill. Serve very
cold. Serves 6.
8 medium peaches, peeled and
halved
Boil sugar and water, stirring
until sugar is dissolved. Then
boil syrup 5 Minutes -more. Add
peach halves and vanilla. Cook.
over low heat about 5 minutes,
until peaches are tender.
Remove peaches from syrup
and place 'face down in large
serving dish.
• Boil syrup until thick. ,Cool
and fold in blueberries. Pour
sauce over peach halves. Chill
well before serving.'
GLAZED PEACHES
6 medium peaches'
2 tablespoons lemon juice
3 tablespoons butter -
1/3 cup brown sugar
Few drops allrnornd extract
Whipped cream
2 tablespoons slivered, toasted
almonds
Peel peaches, cut in halves, and
remove' pits.' Arrange, cut side
up,, in a greased baking dish and
sprinkle with lemon juice. Cream
butter and sugar. Add almond
extract. fill hollows in peaches
with sugar mixture. Bake in a
350 degree F. oven, basting
occasionally, until peaches are
tender. Serve warm, topped with
whipped cream and toasted
almonds. 6 servings.
once and you will see the quick
response from your family.
Sandwich
calculations
If you're on the planning
committee for spring teas, bridal
showers or any other large-scale
events, • these sandwich facts
from the Food Council, Ontaao
Department of Agriculture and
Food, will be of help.
For a daytime .reception of
mixed company, allow two slices
of bread per person. At a ladies'
gathering the Hostess should
allow one to one and a half slices
..f of bread per guest. , '
A one -pound loaf of bread.
has about 30'/4 -inch slices, giving
15 sandwiches, while a 24 -ounce
loaf has about 40 slices, giving
20 sandwichesr_D_ay-old bread is
best for buttering, but for, any
rolled sandwiches use the
freshest bread you can get so the
sandwiches . won't crack when
_rolled.
When buttering, allow about
• one teaspoon butter per bread
slice if the crusts are left on, and'
one half to one third teaspoon
butter if the crusts will be
trimmed off. One pound of
butter will spread about 130
,slices of bread or enough for 65
sandwiches.
lig i
SPEC/ALS
Next to TRUTONE '
any other white looks yellow
Once you paint your house with TRUTONE
White you'll need sunglasses (They're free
when you buy a gallon or more of TRUTONE ,
CILUX TRU,TONE White contains the super
whitener IDB. never yellow's.
'blisters or cracks Real Reg, $13 Gal.
protection and whitest white,
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McARTIUR & REILLY
THEY'RE MORE APT
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44
Goderich
CHOCOLATE ICE CREAM
'/a tbsp. flour
Few grains salt
3 tbsp. cocoa
1/2 cup sugar
ircup milk
2 egg yolks, slightly beaten
1 cup evaporated milk
3/4 tsp. vanilla
Mix together flour, salt,
cocoa and sugar in saucepan.
Add milk; mix well, .Cook,
Stirring' constantly, over low heat
for about 5 minutes. Add a little
cocoa mixture to egg yolks; mix
well then return to saucepan.
Continue cooking over low heat
2 minutes or until thickened; stir
constantly. Remove "from heat
and cool. Add evaporated milk
and vanilla mixing well. Pour
into tray; freeze until of a soft
consistency then stir once
thoroughly. Freeze- until firm:
Yield: 1 tray or four servings.
CHOCOLATE CRISPS
Keep the cookie jar - filled
with these crisp .znibbles.
Back -to -school and lunch -box
meals will be' with us again . so
make plenty for everyone.
CHOCOLATE CRISPS
1/3 cup cocoa
2 cups sifted all-purpose flour
'/2 tsp,. salt
2 tsp. baking powder
2/3 cup shortening "
ct
ro
12/3 cups granulated sugar
2 eggs
1 tsp. vanilla
1/3 cup milk
'/l cup chopped nuts
Icing sugar
.Sift together first four dry
ingredients into separate bawl or
onto „ waxed paper. , Place
shortening in mixing bowl;
cream until soft and light. Add
sugar; cream until well blended.
Add eggs and vanilla; beat well
until light. and fluffy. Add dry
ingredients alternately with milk
to creamed egg. mixture. Mix
until smooth and blended; add
nuts. Wrap in waxed paper and
chill in freezer 1 hour. ForinP
into '1 -inch balls then roll in
icing sugar. Place on greased
cookie sheet about 2 inches
apart. Bake in 'moderate (350
deg. F.) oven 18-20 minutes.
Allow to cool on cookie sheet 5
minutes; remove from pan and
complete cooling oh rack. Yield:
6 dozen.
Long stow cooking,of such cuts as the blade, cross rib and brisket
can bring good returns with little "pot watching" on behalf of the
cook. The home economists of the Canada Department of
Agriculture assure us that these cuts have excellent flavor when
cooked at simmering temperatures until fork tender, and make
economical eating. Browning first in hot fat, adding a small
amount of liquid and covering tightly, the meat may be cooked.
on top of , the stove or in a 325 degrees F oven. Prepared
vegetables cut in serving -size pieces may be added during the last
hour of cooking, providing a meal -in -a -dish.
SOUR C
Sour cream adds a gourmet's
touch to your menu. Spoon sour
cream over a fresh vegetable or
salad or mix in equal parts with
French dressing. Food specialists
at' Macdonald Institute,
University of Guelph, say, that
in baking, sour cream can
Food hints
REAM
replace, milk and part or all,of
the fat. One cup of heavy sour
cream contains six tablespoons
of fat. If a large amount of
liquid is required and sour.crearn
in substituted, more fat will be
ipcorporated and the product
will be richer.
1
HOMEMADE BREAD
Want that professional golden
brown crust on your homemade
breads, rolls, and pie crusts?
Brush them just before baking
with a mixture 'of milk and
sugar,..one quarter cup milk to
one tablespoon of sugar.
FOR `''12 YEARS
serving the people of
Goderich 'and , area with
quality Alcan, aluminum
products.
EXPERT,WORKMANSt1113,
20 YEAR GUARANTEE'
ALUMINUM SIDING,
WALLS, SOFFITTS AND
FACEBOARDS
ALSO
WINDOWS, DOORS,
AWNINGS.
STEWART
ALUMI NUM
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101 Victoria St., Goderich
524-8821
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