APRIL 7. 1952

Dainty Treats For Early Spring Entertaining

Bite-sins dainties. tiny cakes with pastel iolnss and small. crkp cook- ies can make the tea table the center of early spring festivities. Yet they can be easy to make and quick to serve if these simple re- cipes are used. Daintincss is the keynote of all tea-time treats.

Make me brandy snaps in the shape of baskets by allowing them to cool over custard oups. Fill them with whipped or ice cream and let them be the feature of your next tea party.

The cheese cake is very rich so cut it into inch squares. The dream cake and brownies. too, should be cut into small pieces or dainty fingers. Each is rich enough that it need not be iced. '

O 0

Brandy Snaps

1 tbsp. butter; 4 tbsp. molasses: .115 tbsp. sugar: 7 tbsp. flour: rind of l lemon: 1 tsp. ginger.

Warm molasses and butter to- gether. Add sugar. blend. Add flour, lemon rind and ginger. Grease cookie sheet. Drop four on a sheet at one time. Each should be '5 teaspoon size as they spread as they bake. Bake tSiOW oven). until the bubbles first

formed burst. Draw sheet out of 5

oven. Pick up each and roll it over the forefinger to form a loosely rolled cookie. Place on rack. serve as is or fill with whipped cream before serving.

0 0 I

Cheese Cake :5 rolled graham wafers; 15 c.

butter; 2 tbsp. sugar. . Rub all together. Divide into two

parts. Reserve half for top. Put other half in ll-inch pan. Pack. Bake 5 minutes at 350” F. Make

filling number 1 or 2; spread over baked crumbs. Spread remaining crackers over illling and bake an- other l5 or 20 minutes at 350” F. Cool. Refrigerate to set.

Filling No. l:

1 lb. cream cheese spread; l c. (less 2 tbsp.) sugar; 1 egg. beaten: I2 maraschino cherries; l-i tsp. vanilla.

Thi.s cheese may be purchased from most dairies and is much less expensive than the packaged type Blend well. Add cut-up cherries to the too cracked crumbs or to fill- ing. (Shredded pineapple may be used in place of cherries).

Filling No. 2:

4 eggs; 1 c. sugar: M tsp. salt: l lemon; '3: tsp. vanilla: 1 c. heavv cream; 1 lb. cottage cheese; it c flour. '

Grate lemon rind: remove juice. Beat egg. Add lemon rind and Juice with remaining ingredients to beaten eggs.

Dream Cake lit e. flour; 1.5 c. butter; pinch

of salt.

Mix above

ingredients

well.

laacinating things - lunchss. There are so many kinds of theml Fussy parw lunches. fam- ily lunches. picnic lunches. school or iaetery lunches. busy-day lunches -I could go on and on. But I know you'd rather have some specific ideas. How about some "carried lunch" ideas?

MIAIIV SANDWICHES-III W0 foundation of most carried lunches. lhey should be near-

undllutcd Carnation with of these: Ground dried fr such as dates. raisins. flss primes; chop ed hard-c oks egg; grotsn cooked eat: stated or cream cheese. You think or a dozen more yourself.

HAVING THE "OIIU" IN FOR WNCMV That's when you want to serve something on the fussy aide. Per- haps shrimp or lobslcr salad as the main dish. And a really super dessert that will make them ask for the recipe. Something like this Quick Lemon Refrigerator Cake- easy, economi- gai. delicious.

lsaall loaf of plain cake I mekage prepared lemon pic

I ea carnation illillnnndiluted. ch lied to ics-crystal stage

Cut cake in d or 5 lengthwise slless. Prepare the lemon nllliig by paekaga directions-but rs- dues r I on and I 1 whole egli ead o 2 ollir. but to not chill.

whipped csraatioa toppi::'. or

WIOIIPID CAINATTON TOPIINO la a cinch-Illti so thriftyl Chill Vi cup uodilutsd Carnation in freezing tray until ice crystals appear. (Or use Carnation from a can which has stood on ice over night). Add I tablespoon lemon juice. Using chilled bowl and heater. whip still. sweeten to taste.

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517

at 300” F. "

Spread and press into an I or 0- lach pan. Bake (375' 1".) 'fn a light brown while preparing the filling:

2 eggs: 1'4 1:. brown sugar: Yr tsp. baking powder: V4 tsp. salt: 1 tbsp. flour; 1 c. chopped nuts: I c. coconut: 1 tsp. vanilla.

Beat the eggs well; add the oth- er ingredients. Blend well. Spread on cake while still warm and bake another 10 minutes.

0 O O Brownies

E5 c. butter: l c. sugar; 2 eggs; Vi tsp. vanilla: M c. flour; m c. chopped nuts; 2 squares chocolate.

Melt chocolate in mixing bowl. Cool slightly. Add butter and sugar: cream well. Blend in slight-

ly beaten eggs and vanilla. sift t .

flour. measure and add. with nuts.

to the mixture. Mix well and pour :

into an ll-inch pan. Bake at 325" vi (

I-'. for 23 mlniites. bake.

e

Dad's

2 c. brown sugar: 1 c. butter: eggs; 1 tsp. vanilla: 2 c. rolled oats: 0 ('. flour; 1 c. coconut: '5 tsp. soda; 1 tsp. baking powder; 5; tsp. alt.

O 0 Cookies 'I

Cream butter and sugar until light and fluffy. All vanilla. Add well-beaten eggs. Sift dry ingredi- ents: stir into mixture. Cool well. Roll thin and cut into desired shapes. Bake at 375” F. on the upper rack of the oven for 8 to 10 minutes or until well browned.

O A I

Petit Fours"

Bake a white or light. cake in a sheet pan so it is about 1 inch thick. Cut when cool into squares. diamonds or triangles of 1-inch size. Use a sharp knife, wiping it after cut if crumbs accumulate on it. Brush the loose crumbs from the cake: place on a rack over a cookies sheet so all sides are ex- posed.

Melt prepared fondant icing in the double boiler. Dip the melted fondant by spoonfuls and pour it over the cakes. covering tops and sides. The fondant that runs oil can be returned to the double boll- er and remelted. In the fondant becomes too stiff to run add hot water by the teaspoonful. Decorate cakes with bits of candied fruit. colored candies. chocolate or silver shot and nutmeats.

0 0 0

Fondant icing

2 c. sugar; iii c. water; 2 tbsp. light corn syrup.

Put in saucepan. Stir imill sugar is dissolved over low heat. Re- move spoon: do not stir again. Cover and boil rapidly 3 minutes. Remove cover and continue boiling until candy reaches soft ball stage. As candy cooks remove sugar crys- tals that appear on the sides of

eliarnetlsn Home Service Director

the pan with a wet cloth tied a-

Wl'lI TAIKINO MOSTLY AIOUT WNCNII here - but what I want to say now. ap- plies to any meal. It's about COF- FEE - and how , to make it taste better. Couldn't be or - lust ,

"cream" it with undiluted Carnation Milk. as millions of critical coffee lovers do. Undiluted CIf1IIEl0ll'II heavy enough to whip - Il'Id.II'I homogenized and heat refined. Gives coifaa tempting color . . - velvet smoothness . . . rich Hsvor. And it costs only hall as much as cream.

Cup cakes baked in paper bakirll cups stay whole and fresh on file trip to school.

IUNCM IOX SUGGESTION: Tuck in a surprise lor a "tilt". A cartoon or a Ioka-or some Carnation Velvet Fudge (recipe In the Carnation Cook Book - sea.Irea offer at left).

MAVIE YOU'D IIKE A GUIDE ON HOW TO USI CAINATION Mill The all-'round usefulness of Carna- tion Milk is one of its outstanding be used diluted.

ery cup of sour cream nude so I up undiluted Caraatio

tttkiutlmttttttt

Do not over?

round a fork tines. Pour onto plat- ter which has been clipped in cold water. Cool until the surface wrinkles when touched and the mixture feels only slightly warm "3 30"Ch- Script fondant from edges to center of the platter with a wooden spoon. Continue work- ing inward until white and creamy then knead with hands until smooth. Place in glass jar and SQL aside for 24 hours. Add flavor-ings or colors when melted for icing; stir as little as possible. 0 O 0

White Cake

9

2 c. cake flour; tsp. baking

powder: 1; tsp. salt; 1 c. butter; 4 9885: 11-; c. icing sugar; 2 tbsp, or- ange juice. Sift flour. baking powder and salt together. Cream shortening: add the flour mixture gradually and thoroughly. Beat the egg Yolks until light; beat in the sugar gradually; add the orange juice. Combine with the butter-flour mixtttrc and beat thoroughly Fold in the beaten egg whites, pour lrzto well-greased min. more at aaoe F. for 30 to 40 minutes. Store WT We day before frosting.

More Substitute Tricks

MONTREM-n Avbril 5-Montreal: housewives recently were warned

to look out for door-to-door sales-

men who clrilm to be selling tpurc"

maple syrup. - It's pure as far as food regula-

but it's manufactured syrup-made with sweetened water and maple flavoring.

One alleged perpetrator of the "syrup racket" was picked up yes- terday in the north end.

arrested. 40 gallons of manufac- tured maple syrup were seized by members of the lnspecti 'lI board of the Department of Agriculture.

Inspectors S. Deguire and 1.. De- Repetigny were called in by pol- ice after the Janitor of St. Emile school. 5709 Boyer street, reported a "suspicious auto” in the school- yard.

Police held the silapect. Ernest Cote. 0631 Marquette street. until the agriculture officials arrived.

The man is believed to have been removing labels from manufac- tured maple syrup and replacing them with "pure maple syrup" tags A second man fled as police ar- rived.

Insp. Deltepetlgny said the car was a "workshop" in which regu- lar labels were scraped off and the false ones glued on.

"There are hundreds of cases sum-

to catch a person in the act."

The inspecto said two men usually work together. They take a gallon tin of pure maple syrup. show it to a. housewife and of-

by the Department of Agriculture'

tlons are concerned. ilfficals say,

When the 23-year-old man was

ilar to this." he said. "but it is hard

Tl-IE GUARDIAN. CHARLOTTETOWN

06'! Just Skip It I

Mrs. Eugenia Frasier. of Springfield, Vt., believes that good health will stay with you as long as yous-'re active. To celebrate her 80th birthday she ts.ku a. brisk workout with a skipping rope. She also is an old hand at dancing a Jig.

Glamorous Bolero Featured in 1952 British Fashions

LONDON. Feb'. 14-(CP) -The fashion! of 1951 and early previews of 1952 spring styles have put paid tn an untidy dress habit that reached its peak in wartime-the wearing of cardigans over dresses.

Fashion now decrees that stylish boleros replace the cardigans. The boleros, in fact. now are as import- ant as gloves. bag and shoes. Ex- cept for sports outfits. cardigans are worn only with Jumpers and even then. smart women pick clev- erly-styled twin-sets. Unmatched two-pieces are a thing of the past.

When boleros made their first post-war appearances. they met much opposition from those who remembered the shapeless numbers that went with walstless dresses in the early 1020s. Now even the most skeptical have been won over by the stylish suitability of pres- ent designs.

Essentially a youthful garment, the bolero has been given a. touch of glamor and sophistication. Take. for instance, a slim-skirted. high- nccked black wool dress with long tight sleeves, add a. cap-sleeve jade green bolero fitting tightly under ,thc bust. fastened by doublc-but- toning finishing a deep-cut neck. line. and the result is sophistica- tion.

A lmtcy tweed bolero with round comers. the wide three-quarter sleeves cut in one with the bodice and finished with deep cuffs. gives a casual look to that black. brown or navy office dress that looks so drab in early spring days.

with present royal emphasis on velvet, many women prefer boleros of this material. set off by match- ing pieces on the dress. At the moment. this popular garment is not easily obtained unless bought. with a dress, so women smart with a needle are making their oivn.

Velvet alone gives a wide choice of effect -with varied sheens, such as dress velvet. heavy street vel- vet. and cord velvet.

With a fashion emphasis on the "ahnssy look". a bolero of white sheared lamb. or a smooth for fab- ric is a popular choice. Boxy bo- lero jackets combined with straight ,tiveedy skirts are one of this year's suit numbers.

fer it for sale at 84.25 to 84.50.

If the woman balks at buying it. she is asked to taste it to prove itls genuine. Sure enough. she admits it's pure maple syrup and agrees to buy a. gallon. The man signals

his "friend" in the truck to bring another tin. This tin, however contains the

manufactured product, which reg-

ula.rly sells! for 31.75 a gallon.

f T nous rssmox

EASY TO MAKE this beautiful bed-sell All the embroidery is done in simplest stitches - then you add ready-made eyelet ruffllng. Nice on bureau scarfs tool

For sheets. pillowships or scsrfi Pattern 7130: transfer one motif' 5x19'.'i; too 3'.5nl1 inches.

Send Twenty-nve cents in coin for this pattern ( ,. cannot be accepted) to ALICE BROOKS De- signs. clo The Guardian, so Front street west. Toronto. Ontario Please print plainly Name, Address and Pattern Number.

To BUILD NEW PIEII SAINT JOHN. N. 3.. April -(OP)-E. K. Smith. Ottawa chairman of the National Harbors Board. announced here that construction of a 9.000.000 pier on the east side of saint John har- bor was expeoted to start by early summer. Tenders will be called in about six weeks. The recent hdsral estimates includ- ed 01,000,000 for a start on the work.

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1'-..i lllili'(llIiil& iii vi.l?iH.il ll.ll,tlliiK

poo-no-co-o-um-0 . Q Alice Brooks Designs 1

Two Can Sing

CHAPTII. FOUI fart Three

Then she started to sing. She turned grave and seemed to get taller, and the first of it came out, low and soft. It was Latin. and she made it. sound dramatic. And she made every syllable so distinct that I could even understand what it meant, though it was all of fif- teen years since I had had my col- lege Piautus. Then she got to the part where there are a lot of sus- tained notes. and her voice began to swell and throb so it did things to you. Up to then I hadn't thought she had any knockout of a voice. but I had never heard it when it was really working. Then she came to the fireworks at the end, and you knew there really was a big leaguer in town. she finished. and there was a big hand. Wilkins came off, wiped his hands on his handkerchief. She bowed center, left and right, and came of-!. She listened. The applause kept up. She went out and bowed three times again. she came off,

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"All right, baby." Wilkins put the handkerchief in his pocket and raised his hand. ”One, two-" I aimed for the center of the stage, got there, bowed, the way I had practiced. They gave me a hand. Then I looked up and tried to do what she had told me to do. look them over, top, bottom, and around. But all I could see was faces, faces, faces, all staring at me, all trying to swim down my throat. Then I began to think about the first number and the one chord I would get, and how I had to be ready. I stood there. and it seemed so long I got a pan- icky feeling that Wilkins hadn't. come out. Then I heard the chord. and right away started to sing.

My voice sounded so big it star- tled me, and I tried to throttle it down and couldnt. There are no piano interludes in that song. It goes straight through, for three verses, at I fast clip, and the more I tried to pull in and get myself under some kind of control, the louder it got and the faster I kept going until at the finish Wilkins had a hard time keeping up with me. They gave me a little bit of a hand, and I didn't want to bow, I wanted to apologize and explain that that wasn't. the way it was supposed to go. But I bowed. some kind of way.

Then came Scarlatti's "O Ces- sate Di Piagarml." It's short and,

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HOME PER

Snsoow Wave!

laster stands at the gates of

To every soul of earth to bring

Easter stands at the gates of 'rime

Easter stands and beckons to me

sides, "Come to the saviour. risen and

Easter stands and ever shall stand

Christ. To call mankind to His Promised L

crescendo in the middle, and die away at the end. I was so rung up I couldn't sing softly if I started it, and my voice all over the place, and it was ter- rlble. There was a bare ripple ter that, and Wilkins went

the opening of the third song, the last of that group. It

stood there and unwed than and it's another that opens soft. I shook her head The gpphule sang it soft for about two meas- swppedy and we looked at me, urea, and then I exploded like

some radio when you turn it up too ing contest. Wilkins saw it was loud pedal so it sound as though that were the way fence. I finished. and on the plan- issmo at the end it sounded like curve. when it was over, there was the quarter turn

side. The applause stopped. I kept right on turning and walked off

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FEATURING OPEN-STYLE STIAWS . . . open-work details-these are the chic chspeaux that will focus ad- miring attention on your heavenly

E star stands

Bvdns In all its mstchless glory.

Christ's Resurrection Story.

Where it has stood two thous- and years,

oclaiming the narrative sublime

Of Him who conquered Death's grim fears.

And you and nu the world be-

free From the tomb of Death, to be thy Guide."

In the name of our Lord and

an , His resurrection for all sufficed. -Pllney A. Wiley.

ght to start soft, lead up to a tried. I bellowed

a!- into

was the ome Raggio Di Sol" by Caldara,

ick. After that it was a hog-call-

on the maybe

peless, and came down would

was supposed to go. But a. fat once we had of fooling the aud-

locomotive whispering for a

little scattering of applause, and bowed. I bowed center, and took to bow to the,

e stage. To be continued

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