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BANANA TEA SLICES graham wafers ‘é cup soft butter lé cup icing sugar 1 egg yolk lé cup quartered maraschino cherries 1/2 cup chopped walnuts I/é cup mashed banana 1 teaspoon lemon juice 1 cup dessicated coconut Cherry Butter Icing: 2 tablespoons soft butter 1 cup sifted icing sugar 2 to 3 teaspoons cherry juice Line the bottom of an 8 inch square pan with a layer of whole graham wafers. Beat butter. icing sugar and egg yolk together until fluffy. Stir in the next five ingredi- ents and spread mixture evenly over wafers and press down lightly. Spread with cherry. icing and chill 24 hours. Cut in squares and garnish with cherry pieces or nuts. WHEAT GEMS A creative and nutritious re- cipe requiring only one saucepan! cup margarine cup brown sugar egg cup flour cup wheat germ teaspoon baking powder teaspoon baking soda teaspoon vanilla Melt margarine in saucepan. Remove from heat and add brown sugar. Mix, add egg. mix. add remaining ingredi- ents and mix thoroughly. HSMHHHHS To make icing. cream but- ter and gradually add sifted icing sugar and enough cher- ry juice to make spreading consistency. Mrs. Graham Knight, 260 North Taylor Mills Dr.. Richmond Hill. Drop from spoon onto cookie sheet and bake eight to ten minutes in 350 degree oven. For variations you can add some coconut or raisins or chocolate chips or nuts. The same basic recipe can give a variety of cookies. Mrs. Bettie Hazell, 352 Kerrybrook Drive, Richmond Hill. BREAD CRUMB CINNAMON BARS Preheat oven to 300 degrees Grease a nineâ€"inch square cake pan 3 eggs 1 cup sugar 1/4 teaspoon salt 1/4: teaspoon almond flavoring 1 teaspoon vanilla 2 cups fine dry bread crumbs “3 cup finely chopped blanch- ed almonds 14: cup sugar M; teaspoon cinnamon Beat eggs until thick and lemony. Gradually beat in one cup of sugar and salt. Blend in almond flavoring and vanilla. Stir in bread crumbs and almonds. Press into pre- pared pan and sprinkle with mixture of cinnamon and sugar. Bake for 25 to 30 minute<. Cool slightly and cut into bars. Makes 30 bars. Mrs E. Tobey. l2 Oakbank Road. Thomhill. Rent from Red Red's Rentals 9301 Yonge Equipment for the Homeowner Party Supplies Exercise Bikes Rug & Floor Cleaners Tools for the Handyman CALYPSO FUDGIES (Unbaked) In top of double boiler: Melt 2 (1-02. squares unsweetened chocolate). Add can of Eagle Brand Milk. Cook in double boiler until thick. Remove from heat; add: 11/5 cups graham wafer crumbs 1/2 cup chopped walnuts 1 teaspoon rum flavoring Shape into balls and roll in chocolate shot. Teresa Flood. 421 Centre St. E., Richmond Hill. 172 cup butter or margarine 11.2‘ cups graham cracker crumbs 1 cup chopped nut meats 1 cup (6 ounce package) semi-sweet chocolate pieces 1% cups (3% ounce can) flaked coconut 1 can Eagle Brand Sweet- ened Condensed Milk Pour melted butter or mar- garine onto the bottom of a 13 by 9 by 2-inch pan. Sprin- kle nuts evenly over crumbs. Scatter coconut evenly over chocolate pieces. Pour sweetened condensed milk evenly over coconut. Bake in a moderate (350 de- gree) oven, 25 minutes or until lightly browned on top. Cool in pan 15 minutes. Cut into bars. Makes about two dozen one and one-half three-inch bars. Mrs. Lorna Woodhead, 510 Fairfield Avenue. Greenfield Park, Quebec. Melt chocolate chips and pour over top. Cool and cut in squares. Mrs. N. Brown. 121 Cascade Circle. Richmond Hill. MAGIC COOKIE BARS P u t s u g a r, margarine. syrup and condensed milk for topping in saucepan and melt slowly. bring it to a boil and boil until dark golden color. Cool slightly and spread over base. Cream together margarine and sugar. Add flour and baking powder. Spread out over tin and bake at 350 degrees until golden brown. 1/4 pound margarine 1/4 cup sugar 3/4 cup flour 1 teaspoon baking powder Topping: “2 cup sugar 1/4 pound margarine 2 teaspoons Lyle‘s Golden Syrup “a tin condensed milk 3/41 of 6 ounce pack semi- sweet chocolate chips Grease cookie sheetâ€"nine by nine inches or larger. CHOCOLATE CARMEL SQUARES And More A Cookies Beside Bowden Lumber 884-8606 'bg'cggégg' PEANUT BUTTER monlah: COOKIES Sift together flour. baking powder, soda and salt and add gradually. Mix well and add vanilla, Bake on cookie sheet. dropping dough from spoon and spacing about two inches apart. Bake ten min- utes at 375 degrees. Mrs. David McKay, 369 Blue Grass Boulevard, Richmond Hill. 17% cup peanut butter crunch 1 cup white sugar 1% cups sifted all purpose flour 3/1; teaspoon baking soda 1/2 cup butter 1 egg 1/2 teaspoon baking powder 1/1; teaspoon salt 1 teaspoowvanilla Mix peanut butter and butter together and sugar gradually. Blend egg into mixture. milk Separate eggs and set aside one yolk. Beat egg whites and one yolk together. Put in cup and fill with milk to make one cup. Mix with dry ingredients omitting brown sugar. 3% cups pastry flour cup shortening cup white sugar small teaspoon salt small teaspoon soda large teaspoon cream of tartar cup brown sugar eggs 1 teaspoon vanilla 6) ablyâ€"ktâ€" “S Roll dough on floured board to about three-quarter inch thick. Whip up remain- ing egg yolk and add brown sugar. Spread this mixture over dough. Roll up jellyroll fashion and slice about one to one and one-quarter inch thick- ness. making pinwheels. Bake on buttered cookie sheet about 15 minutes, un- til golden brown, at 375 de- grees. Mrs. Donald Cowden. 448 Marybay Crescent. Richmond Hill. GERMAN BUNS 112% cups of oatmeal 1% cups of flour 1 cup brown sugar $6 teaspoon salt % teaspoon baking soda 3/1 cup of shortening Date Mixture: 1 pound chopped dates 1 cup brown sugar 1 cup water Slowly bring to the boil and cook until mixture thickens. Cool. Mix all dry ingredients together then rub in shorten- ing. Place half the mixture in a greased 9"x9” pan, pressing down with hands. Add date mixture, then the rest of the dry mixture. Bake for approximately one half hour at 350 degrees. Compliments of: Mayor Garnet A. Williams, Town of Vaughan, MAPLE. Ontario. A favorite recipe from Mayor Garnet A. Williams' Parlor . . . OATMEAL DATE SQUARES Passports * Groups * Children Weddings Family Reunions * Publicity Industrial * Aerial Advertising Catalogue Old Photos Copied DID YOU KNOW: “Now In Our Tenth Year! PHOTOGRAPHY “A VERY PROFESSIONAL SERVICE” Globe Travel Service has increased the staff for faster and better service. Globe Travel Service has added an extra telephone line to serve you after office hours. The number is 889-2317. Globe Travel Service accept collect calls for reser- vations. Globe Travel Service takes care of all your travel needs, personal, business, tours, cruises as well as charters. All services are free of charges on your behalf. Globe Travel Service can help you with Hotel (with or without meals) accommodation, Sailings, CWar-llgentals, Rail or Coach Tours throughout the or . Globe Travel Service assists you with your pass- port applications and the international certificates of vaccinations. Complimentary Senior Citizenship cards are obtain- able for Seniors living in Richmond Hill with the purchase of their first tickets from Globe Travel Service, and are valid for life. Globe Travel Service address is: 85 Yonge Street North, RICHMOND HILL, Out. And the phone number: 884-8191 and 889-2317. Yearly Total The average family eats its way through about 260 loaves of bread in a year. CEREAL COOKIES 1 cup margarine 1% cups brown sugar 1 egg 1 teaspoon vanilla 1% cups flour “2 teaspoon salt 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1:2 teaspoon fine coconut (optional) lé cup raisins (optional) 1/‘3 cup rolled oats 3% cups Sunni-crunch cereal Cream margarine and sugar, add egg and vanilla and beat well. Add remaining ingredi- ents and mix thoroughly. Drop from teaspoon onto a greased cookie sheet and bake at 350 degrees for 12 to 15 minutes. M1 pound shortening 2 cups granulated sugar lyé cup milk 3 cups rolled oats 6 tablespoons cocoa 1 cup shredded coconut 1 teaspoon vanilla Mt teaspoon salt Melt shortening and sugar and milk in a saucepan. Add all other ingredients and stir until well blended over low heat. Drop by teaspoonful on wax paper and allow to cool. Mrs, Selma Sacrob, 233 Park Home Avenue, Willowdale. FUDGE COOKIES The Suvnni- crunch cereal may be purchased at a health food store, and the cookies are not only good, but healthy, foo. Joy Gould, 110 Morgan Avenue, Thomhill., Cookbook ’73â€"11 Apple Storage To maintain the crisp and juicy texture of Canadian apples, store them in the reâ€" frigerator, advise food spec- ialists at the Ministry of Ag- riculture and Food. Refrig- erator temperatures below 40 degrees and the high hum- idity atmosphere of the re- frigerator cabinet provide the ideal home storage con- ditions. If refrigerator space is not adequate. store the apples in a cool basement. Apples left at room temperature deter- iorate very quickly. The crisper is the best storage area. If other fruits ‘and vegetables are stored in the crisper, put the apples into a perforated plastic bag. This will prevent the apples from imparting flavors to the other foods or absorbing flavors from them. “One rotten apple spoils the barrel" is a statement that should serve as a re- minder to remove any bruised or damaged apples before storing. When an apple starts to spoil it gives off a natural gas known as ethylene gas. This gas can be useful, when controlled, to help ripen fruit. However. when apples are at their prime. ethylene gas speeds deterioration and shortens shelf life. Peaches Did you know that peaches are over 4000 years old? Peach trees were first grown in China where they were used only for firewood. They spread to Persia and from there to southern European countries. Later, the Span- iards brought peaches to the New World and introduced them into Mexico. Peaches were brought into Ontario 170 years ago. 884-6741 30A Yonge Street S. Richmond Hill ’99