Delightful icings, sauces

GINGER SAUCE ! cup sugar ‘19 cup water two-thirds tablespoon chopped crystallized ginger Combine all ingredients and boil for 10 minutes. Cool and serve with ice cream. MRS. EVELYN MacLEOD Vernon River LEMON SAUCE In saucepan mix: 1% cup sugar ‘le teaspoon salt I tablespoons corn starch Gradually stir in 1 cup boiling water. Cook, stirring until thick- ve from heat, stir

in: 8 tablespoons Juice of l em 1 teaspoon grated lemon rind Serve warm. MRS. CLARENCE ROSE Lakevllle WI

CFEAMY BUTTER ICING 8i: cup butter

butter on

1 cup sifted icing sugar 5 teaspoon vanilla Cream butter well. Stir in egg yolk: add sugar. 2 tablespoons at a time, beating until light and fluffy. Stir in vanilla. Yield enough for 8 or 9-inch sqnmre cake. MRS. ARTIMAS ACORN Wood Island East WI

3 SAUCS 9! cup butter I and two-thirds cups b r o w n sugar, (1 pound) 1 tablespoon lemon juice cup heavy cream Combine ingredients. Cook in double boiler one hour. stirring occasionally. MRS. JOSEPH MncINNIS St. Peters Roy South

UNCOOKEI) ICING 2 egg whites Pinch of salt ’5 cup corn syrup 1 teaspoon vanilla Beat egg whites and salt until stiff, Gradually add corn syrup. When peaks are formed add va- uilla. MRS. ROBERT COOK ‘VANI Tel-and West WI

CHOCOLATE SAUCE 1 cup brown sugar 2 tablespoons flour Pinch of salt 1 teaspoon butter 2 teaspoons cocoa 1 cup hot water vanilla Cook on top of stove u n t it mick. Very good on cottage pudding. MRS. JOHN BARBOUR Montrose

WHOL'E CRANBERRY SAUCE Boil 2 cups water and 2 cups of sugar together 5 minutes. Add 4 cups cranberries. Boil without stirring until cranberries pop, about 5 minutes. Cool. ERTIE COOK Wood Island West WI

VANILLA FROSTING I cuos sifted confectioners' su-

gar 4 tbsp. light cream 1% tsp. ni

Combine sifted confectioners' sugar, 3 tbsp. cream and vanil- la in a bowl. Blend with a fork. adding a little more cream (‘4 or 1 tbsp.) until frosting is smooth and of spreading con‘ sistency.

Frost cold doughnuts. If de- ni decorate frosted dough- nuts with toasted shredded co- conut, grated chocolate, chop-

nuhs. cu‘, candied cherries reils. Makes enough frosting for 13 to 14 doughnuts.

MRS. EVELYN MacI.EOD

Vernon River

v

UNCOOKED FLUFFY ICING 1 egg white tohilted‘ 1 cup white sugar V. tsp. cream tartar. to cup boiling water ’h tsp, vanilla Beat until thick and fluffy. MRS. ELISWOR'I'H PROUD

QUICK CARAMEL SAUCE Place 7 ounces of caramels in ' . Add

I m o o t h. Pour into a cover-

od jar. r MR8. EVELYN MochOD Vernon River

CRE AMY CHOCOLATE FR

IV: cups sifted icing sugar 1 egg (unbeaten)

2 tbsp. water

86 cup sugar (granulated‘ % tsp. salt

SE cup Shortening I. Vanilla

2 squares unsweetened choco- late fmeltedi

Combine icing sugar and egg in mixing bowl. Combine wa- ter and granulated sugar and salt in a saucepan. Stir over medium heat until sugar diss— olves.

Boil for one minute. Add slowlv to egg mixture beating constantly. Add shortening, vanilla and chocolate. Beat un- til creamy. Spread on cake (Variation — omit chocolate and add 2 tbsp. instant coffee powder.‘

MARJORIE McGUlGAN

CHERRY-ALMOND ICING 3 tbsp. soft butter 2 cups sifted icing sugar 2 .tti)sp. maraschino c h er r y c

In e V. tsp. almond extract Blend butter and sugar, add cherry juice and almond ex- tract. using enough juice to make the icing easy to spread. Stir until smooth. Use on cher-

ry chews for icing. MRS. HERMAN PAUPTIT

CHELI SAUCE 1 tin tomatoes (large\ 4 apples (cut tinel 2 onions (chopped) 2 cups white sugar 1 cup vinegar

pickling spice (tn bag)

so eavenne pepper Boil together. EVELYN MneLEOD Vernon River

PICKLED BEETS Boil small even-sized beets until tender. Slip off skins. Pack in sten‘lized jars. Add 1 teaspoon salt. 2 tablespoons sugar, 3 or 4 whole cloves. Fill jars with boll- tug vinegar. Seal tightly. MRS. ROBERT COOK Wood Island West WI

. 2-way radio . two trucks to serve you Petroleum Products

ALBERT THOMAS Grafton St. East Dial 4-6610

BOWNESS

FUNERAL HOME

Summerside Phone 436-2327

24 HOUR AMBULANCE SERVICE

CAMPING BEST PICKLES 10 medium cue 8 cups sugar 2 tablespoons mixed pickling

Aron nu FINEST, . BOOKS -’

. STATIONERY ° CARD

5 teaspoons salt 4 cups cider vinegar

Cover whole cucumbers with boiling water. Allow to stand till next morning; drain and cut in pieces.

Combine sugar, spice. salt and vinegar. Bring to boiling

W “Sits. masonsEzafill: SEE US TODAY a. L Muggmm Bell Book 8: Novelty Store

General Merchants Remington, PJL‘J.~ PHONE 74

Summer St. Summerside

The Proof

isinthe

EATING!

Yes— just try some of our cakes, pastries, breads. etc—and prove to yourself that our recipes are as taste-tempting as you'll find anywhere! Enterprise Bakery products are sold at all your favorite stores.

‘ 'DELIC ATESSEN DISHES

Call in today and see the wide variety of foods in our newly modelled delicatessen. We know you will find just what you are looking for. If you wish, just give us a call and we will de- liver your order promptly.

ENTERPRISE BAKERY

Phone 4-8747

305 Grafton St.

Ken ned'x’s

Favorite Fashions for Good Cooks

Our Island cooks know how to bake with the best of them . . . and when it comes to choosing fashions they have an eye for what’s new and practical. See our favorite fash- ions today!

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