The following text may have been generated by Optical Character Recognition, with varying degrees of accuracy. Reader beware!

To make lemon butter. cream butter and sugar, add juice of lemons and eggs well beaten. Cook over low heat. stirring constantly. until thickened. Joseph Home, 67 Blythewood, Richmond Hill. Drop batter by good tea- spoonful on buttered pan and bake until grease bubbles disappear: 25 to 30 minutes in 375 to 400 degree oven. Remove from pan. When cool open and fill with lemon filling and cover with whip- ped cream. 1 cup water “a cup butter 1 cup flour 4 eggs Lemon Butter: 1 pound butter 1 pound white sugar 6 lemons 6 eggs V2 pint whipping cream Put water and butter in saucepan. Heat to boil. then stir in one cup of flour. stir- ring constantly. and cook until it rolls up in a ball. Remove from stove and stir in four well beaten eggs. CREAM PUFFS Heat oven to 375 degrees. Bake buns 25 to 30 minutes or until they are well browned and sound hollow when tapped on top. Serve warm. Makes 20 buns. Wendy Sinclair, 66 Lawnwood Court. Richmond Hill. Cut a cross in the top of each bun, about one-half inch deep. with kitchen shears. Beat egg white and one tea- spoon water together lightly with a fork and brush over tops of buns. Spoon some of the remain- ing one-half cup cooked onion on top of each bun. Let rise until very light, about one hour. Punch down again and shape into 20 round buns. Put buns close together in a well-greased 13 by 9 by two inch oblong pan (use glass pan if you have one). Round up and put in a greased bowl. Cover with a damp cloth and let rise in a warm place until double in bulk, about one hour. Punch down and let rise again until nearly double. about 45 mins. Stir in enough of the re- maining flour to make a firm dough that is easy to handle. Turn out on a floured board and knead firmly until smooth and small bubbles appear under the surface, about five minutes. Combine soup and enough cold water to make two cups liquid. Heat to lukewarm. Add to yeast mixture along with rest of cooked minced onion, oil. salt and half the flour, Beat well with a spoon. Measure onevquarter cup water into large mixing bowl. Add sugar and stir to dis- solve. Sprinkle yeast over and let stand ten minutes. Stir well. ONION ROLLS 3 11/2 1/4 1 1 10 2 1 5% l 1 teaspoons butter cup finely minced onion cup warm water teaspoon sugar package dry yeast ounce can onion soup water teaspoons salad oil teaspoon salt to 6 cups all purpose flour egg white teaspoon water Heat butter in a heavy skillet. Add onion and cook gently, stirring. for three minutes. Set one half cup aside for tops of buns. Breads ’n Buns ’n muffins DELICIOUS WHITE BREAD STICKIE BUNS Two broad recipes have 3A cup milk Imnn nnmhinofl on mat”. Hfic M mm ulnar Turn dough onto floured surface. Knead by folding over and pushing back with the heels of your hands; keep turning to the right and fol- lowing above procedure, add- ing flour when sticky until dough is smooth and elastic. Place in greased bowl; then turn over; smooth oiled sides up. Cover. but not tightly. with tea towel. Let rise in a warm place or warm water bath. about 85 degrees until double in bulkâ€"one hour or less. Bake in 350 degree pre- heated oven for 50 minutes. Turn out of containers to cool. (Cut bottoms out of juice cans and push through). Freeze before cutting if de- sired for easier. more even slices. Erma Lunney. 7433 Yonge Street. Thornhill. 48H HHUIh-IHH cups warm water cup honey cup molasses packages yeast cup cooked carrots (packed) cup warm water tablespoons sunflowe seed oil cup cooked pumpkin tablespoon salt cup powdered skim r cups whole wheat flc cup wheat germ cup Red River cereal In a large bowl combine two and one-half cups warm water, honey, molasses and yeast. Allow yeast to soften ten minutes. Stir. To yeast mixture add sun- flower seed oil, blended car- rots, pumpkin. salt. powdered milk and five cups whole- wheat flour. *Beat with elec- tric mixer (on low speed) for seven minutes. Add wheat germ. Red River cereal and enough whole- wheat flour to make a stiff dough. WHOLE WHEAT BREAD 2 to 3 cups whole v flour All ingredients must room temperature Meanwhile measure carrots and one cup of warm water into blender and blend smooth. Punch down to original size to remove large air bub- bles; turn over; let rise again until double in bulk. Remove from bowl and knead down; out in three to four parts. Half fill large greased juice cans or one-pound bread pans. Tins should be greased with shortening or margarine. Allow to rise until double in bulk. If desired brush egg white over surface and sprinkle with sesame seed. Half fill large greased Combine egg, buttermilk and butter. Add to dry in- gredients. stirring until just moistened. Pour into greas- ed nine by five by three inch loaf pan. Bake in moderate oven (350 degrees) for 45 minutes or until done. Cool slightly before re- moving from pan. ‘ Mre. Nancy Pinder, 2600 Finch Avenue West, Weston. 2% cups sifted enriched flour 2 teaspoons baking pow- der teaspoon soda teaspoon salt teaspoon cinnamon teaspoon nutmeg cup brown sugar cup chopped pecan nuts slightly beaten egg cup buttermilk tablespoons butter or margarine Sift together flour. baking powder, soda, salt and spices. Stir in sugar and pecans. BUTTER-PECAN BREAD soda salt cinnamon nutmeg water 5 sunf i nnm Punch dough down. Cover and let rest 15 minutes. Di- vide dough and shape into loaves. Place in loaf pans (nine by five by three inches). Cover and let rise again, about one hour. Two bread recipes have been combined to make this wonderful bread. says Mrs. Barnes, and makes two loaves. cup warm water teaspoon sugar package active dry yeast cups scalded milk tablespoons margarine cup sugar teaspoon salt 6% to 7 cups all purpose flour Place 1 teaspoon sugar in warm water. Add the yeast. Let stand ten minutes, then stir well. N 1 Beat in two cups flour un- til smooth. Add remaining flour. working it in gradually to make a soft dough. Knead about five to eight minutes. Place in greased bowl. Cover and let rise in warm place about one hour. Combine milk and margar- ine in a saucepan. Heat until margarine melts. Stir in‘ sugar and salt. Add liquid mixture to yeast mixture. Tum out on waxed paper. Flatten with hands to about one-inch thickness. Cut in desired shapes. Bake in 450 degree oven for 15 minutes. Scones: Add one beaten egg to but- termilk and one tablespoon of sugar to one cup of flour and add raisins. Combine these ingredients to teabis- cuit mix. Joseph Horne, 6'7 Blythewood Road, Richmond Hill. Fill prepared muffin cups two-thirds full and bake 20 minutes or until done. fins. Sandra Mark, 85 Pemberton Road Richmond Hill. cups Five Roses flour level teaspoonfuls cream of tartar 3 level teaspoonfuls baking soda 1 level teaspoonful baking powder 1 level teaspoon salt shortening 1 cup sour milk or butter- milk Sift dry ingredients together four times. For each cupful of dry mixture add two table- spoons of shortening, cut finely. and add about a cup of sour cream or buttermilk. O50} Sift together flour, salt and baking powder and mix into egg mixture. Stir in the wheat germ. TEA BISCUITS 1 egg, well beaten V.) cup sugar 1% cup milk 1A; cup melted butter 1 cup white flour 1/1 teaspoon salt 4 teaspoons baking powder 1 cup wheat germ Preheat oven to 425 degrees. Beat together egg. sugar, milk and butter. WHEAT GERM MUFFINS Yield: About 16 large muf- It Sure ls! You’ve got to say this about being poor today â€" it's expensive! Place on foil and bake 375 degree oven for about minutes. Meanwhile prepare filling blending all ingredients thor- oughly. Drop this mixture by teaspoon into the openings in the buns. Mrs. P. W. Tisler, Box 334, Downsview. 31/4 cups flour Filling: 34 cup butter 1 cup brown sugar 2 tablespoons white sugar 1 teaspoon cinnamon 1 tablespoon corn syrup 1 tablespoon water 34 cup nuts Scald milk and add sugar. salt and butter. stirring until butter is melted. Dissolve yeast in warm water and add yeast and egg to milk mixture. V: 1 V4 3 3 V4 Cc coi bo‘ tei pet Stir down yeast batter. Drop by tablespoons into prepared muffin cups. Cut through top of each bun and let rise. Add two cups flour and beat until smooth. Gradually blend in remaining flour to form a stiff batter. Cover and let rise in warm place until light and doubled in size â€" about 30 minutes. 3/4. cup milk V4 cup sugar 1 teaspoon salt M: cup butter 2 packages yeast 1A cup warm water 1 egg 11/4 cups flour Have you tried our . . . 0 Egg Bread 0 Home Made Bread, Buns, Rolls 0 Meat Pies, Beef Rolls 0 Coffee Cakes. Doughnuts, Sweet Goods 0 French Pastries and Danish Pastries . A Large Assortment of Home Made Cookies Or our specialty . . A Black Forest Cherry Cake (Schwarzwaelder Kirsh Torte) One lucky Cook Book recipe contestant will receive a $5.00 Voucher to be applied towards your purchase in our store. Prize winners listed in the Cook Book. Don’t know how much meat, potato salad, etc., to serve or how much it will cost? Call us. We will help you. We sell exclusively HAVING A PARTY? WE'RE LOCATED AT 22 LEVENDALE RD., RICHMOND HILL SUGAR DOUGHNUTS 6 FOR 49¢ REG. 59¢ TELEPHONE: 884-6691 0 Open 6 Days a Week SPECIALS Levendale Pastry 8. Delicatessen When your recipe fails . a '. try us Wild World? This is a wild world we're living in. At what other time in history could you fin-d people working night and day to save up enough money to buy labor~saving devices? For a hearty main dish add cubed chicken, turkey or ham and serve with side salad and rolls. Mrs. Pat Young, 300 Skopit Road. Richmond Hill. Meanwhile cook onion finely diced in butter or margarine for three minutes. Remove from heat and add flour. Blend. then add milk. Bring to a boil over moderate heat stirring constantly. Add vegetable mixture and thyme, Simmer five minutes to blend flavors. Stir in sprinkling of chopped parsley and serve. MOCK LOBSTER SOUP 1 can pea soup 1 can tomato soup 2 cans light cream or condensed milk M1 cup sherry 1 teaspoon Worcestershire sauce dash of paprika salt and pepper to taste Put all ingredients in blender and mix well. or beat well in a bowl. Serve hot or cold. May be frown. Mrs. Molly Waite, 235 Baythorn Drive. Thornhill. F‘NN’SNOQW SwwSHSS cups boiling water medium carrots medium potatoes cup frozen peas chicken bouillon cubes teaspoons salt teaspoon Worcestershire sauce teaspoon paprika teaspoon pepper large onion cup butter or margarine tablespoons flour cups milk teaspoon thyme chopped parsley cubed chicken. turkey or ham (optional) Combine water. carrots cut in coins. diced potatoes, peas. bouillon cubes. salt. Worces~ tershire sauce, paprika and pepper. Simmer 15 minutes. UREAMY VEGETABLE SOUP If desired, add a small am- unt of milk or cream. Use more vegetables if you want a thicker soup. Anne Gerber, 6 Leisure Lane, Richmond Hill. Add vegetables and one teaspoon salt. Cook 20 to 30 minutes. Cut meat in cubes and add along with tomato soup to the stock. Remove spices. Bring to a boil and serve. 1 tin (10 ounces) tomato soup lé bunch parsley or 1 tea- spoon dried parsley 1 teaspoon whole black PGDDBI' 1 bay leaf small amount of dill Rinse soup bones and meat and cover with cold water. Add one teaspoon salt. Bring to the boil and simmer for two hours. Add spice cup or spiceg tied in cheese cloth or gauze. Remove bones and meat. BORTSCH Put in a pot and add a couple of potatoes, celery, carrots diced and simmer. Do not overcook â€"- keep the vegetables crisp. Sprinkle with fresh parsley and add more salt and pepper to taste. Barney Danson MP, York North. 111 Harrison Road. Willowdale. Bring to a boil, then Sims. mer for a few hours. Strain and to the liquid add a few pieces of fish that have fallen away from the bones. Wash the heads and rest of the fish. Put it in a deep kettle. Cover well with water and add the onion, a few carrots, celery and salt and pepper. FISH CHOWDER 3 or 4 bass 1 large onion carrots celery pepper and salt to taste Fillet the fish and prepare the fillets the way you like them. The Dansons usually pan fry them. several soup bones pound stewing beef teaspoons salt chopped onions large diced potatoes large diced carrots head cabbage shredded PRODUCTS Cookbook ’73â€"9