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~gmmmmmmmmmmmmmfimmmmmmmmmmmmmm The bowl should be heat- I{resistantâ€"metal or ovenware â€"and if you do not have a steamer, set the bowl on a rack in a large pot. Add water*about three inchesâ€" and put lid 0n the pot. Let water boil gently. Check from time to time, and if necessary add more water. When the pudding is cooked it can be taken out of the bowl and wrapped and frozen, then heated up when needed. Serve with caramel sauce or custard. Mrs. Gladys Rowdon, 153 Yonge Street South, Richmond Hill. 1 cup chopped suet 1 cup stoned dates 3/4 cups brown sugar 1% cups flour pinch of salt ] teaspoon soda milk Combine ingredients, using enough milk to make a fairly thick-cake-like batter. Grease a bowl and fill it with the batter.. Cover with waxed paper and cloth and tie securely. Steam for one and one-half hours. DATE PUDDING This recipe can be made a day ahead â€" keeps well in refrigerator. Mrs. Bettie Hazel], 352 Kerrybrook Drive, Richmond Hill. lGâ€"Cookbook ’73 1 large package orange Jello 2 cups hot water “2 cup orange juice 1 large tin carnation milk ‘é cup sugar 2 tablespoons grated orange rind 2?; cup flaked coconut 12% cup lemon juice 12 lady fingers or graham wafer crust orange 'sections Mix Jello. sugar and hot water. Add orange juice. _Chill Carnation milk and whip until stiff. Add lemon juice to the whipped milk. Add milk and lemon to Jim mixture. Add coconut and orange rind and mix. Lay out lady fingers or graham wafer crust in nine by 12 inch pan. Pour mixture on top. then garnish with or- ange sections and/or crumbs. Refrigerate. Serves 12. ORANGE AMBROSIA As we sa1 Judge Bryan coming to a Now the contest is over and the Cook Book in print. Preparing it has been an interesting experience, and once again, we say “thank you” to all our contributors. The grand prize of a portable black and white television set goes to Mrs. Mary Brown, 121 Cascade Circle, Rich- mond Hill. Her recipe for Chichester Chicken she brought with her from England. â€" but with the Mrs. Marsh, her: he presented his ‘ right on deadline She and her husband, Nigel, were married about six years ago in Buck- inghamshire, England, and came im- mediately to Canada. They lived for awhile in Willowdale Where Mrs. Brown worked as a secretary with North York Hydro. They moved to Richmond Hill about three years ago and have two children, David 3‘ and Karen 1. The recipe is on page 5. Sixteen Winners In Cook Book Contest Swgwets Ar? TreatsmmWijgl} Any Meal '3‘ nNnMil‘ A l d in the beginning, our Marsh had a tough time decision on prize winners the capable assistance of herself an excellent cook, his selection of the top 16 LEMON-SURPRISE PUDDING 1 cup sugar 4 tablespoons flour 1/3 teaspoon salt 3 tablspoons butter or margarine 2 teaspoons grated lemon rind 6 tablespoons lemon juice 3 eggs. separated 1% cups milk Combine sugar, flour and salt in bowl; cut in butter or margarine until mixture is like corn meal; stir in lemon juice and rind. Beat egg whites until stiff enough to hold their shape but still moist. Beat egg yolks until thick in small bowl; stir in milk; blend into lemon mixture; gently fold in beaten egg whites; pour into 6â€"cup baking dish. Place baking dish in deep baking pan in oven; pour boiling water into pan to depth of 1 inch. Bake 350 degrees one hour or until top is firm and golden. Cool about 15 minutes. 6 servings. Mrs. Glenna Taylor, 309 Cells Road, Richmond Hill. Remove from heat and add sherry. Break sponge cake or lady fingers into pieces. Scatter cake and fruit cocktail in serving dish and pour jelly mixture over all. Refrigerate until set. For topping whip cream until stiff, adding icing sugar gradually as you whip the cream. Spoon it over the trifle. Serves six. M. Kucharski, 240 South Taylor Mills Dr., Richmond Hill. TRIFLE 1 package (3 ounces) jelly dessert (any flavor) I sponge cake or 1 dozen lady fingers I can (28 ounce size) fruit cocktail 1/2 cup sherry 1,6 pint whipping cream 1 tablespoon icing sugar Drain fruit cocktail, setting aside one and one-half cups juice. Add water to juice if necessary to get ful measure, then bring liquid to a boil and add jelly dessert powder. stirring until competely dis- solved. (I always double this rec- ipe because my family loves it!) Mrs. Glenna Taylor, 309 Cells Road, Richmond Hill. Bake 350 degrees for about 40 minutes or until a sharp knife inserted in centre comes out clean. 1 inch pieces 2 cups milk, scalded 2 tablespoons margarine V2 cup sugar 2 eggs, slightly beaten 1 teaspoon vanilla 9% cup raisins 14 teaspoon salt In a large mixing bowl, mix bread pieces, sugar, salt and raisins. Scald milk, blend in margarine until melted and pour over slightly beaten eggs and vanilla. Gradually stir milk mixture into break mixture; let stand a few minutes. Turn into a large greased casserole and place in a pan of hot water. Another variation is to use orange Jello and replace strawberries with mandarin oranges whipped. Garnish with whipped cream and orange sections. Mrs. Doreen Cole, 100 Mill Street, Richmond Hill Line spring-form pan with slices of jelly roll. Break angel cake into chunks in spring-form pan and pour strawberry mixture over the chunks. Chill until set. Gar- nish with rest of whipped cream and some fresh straw- berries. Whip cream, sweetening to taste. Fold into strawber- ry mixture, reserving one- third for topping. Whip the strawberries with mixer or in blender. Stir into Jello. small angel food cake Thaw strawberries. Add Jello to boiling water, stir until dissolved and chill until slightly firm. ECONOMICAL BREAD PUDDING 4 cups soft bread torn into STRAWBERRY SWIRL 1 package (3 ounce) strawberry Jello 1% cups boiling water 1 package frozen strawberries 1 pint whipping cream small reaspberry jelly Second prize goes to Mr. and Mrs. Harold Melsness, 467 Windhurst Gate, Richmond Hill, for their Norwegian Christmas Cake. Loaded with fruits, nuts and spices, this recipe has been handed down from generation to gen- eration of Mr. Melsness’ family. The recipe is on page 12. Third prize winner is Mrs. Ena_ Allan, 152 Libby Boulevard, Richmond Hill. Her recipe for Chicken Roulades on page 5 combines chicken, ham and cheese. Hill, submitted a recipe for Kahlua Pie, a delicious confection with graham cracker pie shell and filling of marsh- mallows, whipped cream and Kahlua, a. Mexican liqueur. Fourth prize winner, Mrs. J. Joli- coeur, 108 Gugsley Avenue, Richmond Hill, submitted a recipe for Kahlua Pie, a delicious confection with graham Other prize winning recipes are: Mushroom Stuffed Pork Chops â€"â€" Mrs Myrna Morehouse, 34 Avenue Rd. Thornhill. Dutc h Pickle 100 Bake Mrs. Elinor Graham, Ienue, Richmond Hill. Beat until mixed well, then fold in drained crushed pine- apple. Pour into serving dish and top with crumbs. Refrigerate for 24 hours, or until well set. Serves eight to ten. M. Kucharski, 240 South Taylor Mills Dr.. Richmond Hill. Beat the chilled Carnation milk. Add one-third cup of sugar, the partially set Jello. and the lemon juice. Dissolve Jello in boiling water and put in refrigerator to cool. LEMON DELIGHT 16 double graham crackers 1/2 cup brown sugar M1 pound butter 1 package (3 ounce size) lemon Jello 1/3 cup boiling water 1 large can Carnation milk chilled 1/5 cup sugar juice of one lemon 1 can crushed pineapple drained Roll graham crackers in plas- tic bag until all crumbly. Mix with brown sugar and melted butter. Line bottom of baking dish with this mixture, re- serving some for topping. FROSTY STRAWBERRY SQUARES 1 cup flour 1/4 cup brown sugar “2 cup walnuts, chopped 1/2 cup butter or margarine melted Stir above ingredients toge- ther in 13 x 9 pan and bake 20 minutes in 350 oven â€" or until brown. Stir occasionally while browning. Set aside one - third of mixture and spread remaining in pan. 2 egg whites 1 cup white sugar 2 tablespoons lemon juice 2 cups sliced strawberries or 1 package frozen-â€"keep these cold till ready to use. Combine above in large bowl and beat to stiff peaks â€" ap- proximately ten minutes at fairly high speed. Whip one cup whipping cream and one - half cup sugar. Fold this into the berry mixture and quickly spoon over crumbs. Top with remaining crumbs and freeze. Keeps indefinitely in freezer. Mrs. Adelaide C. Fowler. Apt. 307, 216 Essex Avenue, Richmond Hill. Chill Carnation milk, then whip until thick. Add sugar. Whip more and add Jello mixture. Whip until it stands in peaks, then pour over crumbs in pan. Sprinkle the one-half cup of crumbs on top. Refrigerate, Serves 12 â€" a lovely light dessert. Mrs. Bettie Hazel]. 352 Kerrybrook Drive, Richmond Hill. STRAWBERRY DELIGHT 1 package frozen strawberries 1%; cup sugar 2 tablespoons corn starch l/é cup margarine 2 egg yolks 1/3 cup white sugar 1 teaspoon vanilla 1% cups all purpose flour 1A1 teaspoon salt ‘4 teaspoon soda 2 egg whites 1 tablespoon sugar Combine strawberries, one- quarter cup sugar and corn starch. Bring to a boil, stir- ring constantly until thick. Set aside to partially cool. Mix Jello, boiling water, juice and grated rind of lemon. stirring until Jello is dissolved. Refrigerate to quivering stage. Mix together margarine, egg yolks and one-third cup sugar. Add vanilla. Sift flour, salt and soda and add to margarine mix- ture. Press into ungreased 11 by seven inch pan. Spread strawberry mixture over this base. Beat egg whites plus one tablespoon sugar until thick. Cover strawberry mix- ture and bake in 350 degree oven for 35 minutes. Cool and cut into squares. Mrs. G. McKay, 122 Brooke S‘treet, Thomhill. LEMON DELIGHT 11/2 cup graham wafer crumbs lé cup melted butter lé cup brown sugar lpackage (3 ounce size) lemon Jello ‘vé cup boiling water 1 lemon 1 large can Carnation milk 1/é cup sugar Mix graham wafer crumbs with melted butter and brown sugar and line a pan nine by 12 inches with the mixture, saving one-half cup for top. Shrimp A La Dino â€" Mrs. MollyAWajte, 235 Baythorn Drive, ThomhilL Strawberry Whipped Cream Cake â€"- Mrs. Carol Schotkamp, 402 Mark- ham Road, Apartment 209, Rich- mond Hill. Italian Style Spaghetti Sauce With Meat Balls â€" Mrs. Sandra Mark, 85 Pemberton Road, Richmond Hill. Beef Roulades â€" Mrs. Estelle Steiner, 3136?] Kerrybrook Drive, Richmond 1 . Good Goodies â€" Mrs. Genevieve Chor- nenki, King. Stuffed Beef Roll â€" Mrs. R. Anthony, 218 Lawrence Avenue, Richmond Hill. Chocolate Torte Royale â€" Mrs. Jessie Grainger, 130 Yonge Street South, Richmond Hill. Meat-Cheese Ball â€" Mrs. Doreen C 100 Mill Street, Richmond Hill Waldorf Astoria Chocolate Cake Hill iorf Astoria Chocolate Cake â€" Doris Leno, 86 Leisure Lane, Richmond Hill. UC ided Log - Shirley Thomson, Boisdale Avenue, Richmond Meanwhile combine marshâ€" mallows and milk. Heat and stir until marshmallows melt. Cool thoroughly. Whip cream and fold into marshmallow sauce. Add berries to Jello. then swirl in marshmallow mixture to achieve marble effect. Pour into crumb crust. Chill un- til set. Makes nine to 12 servings. Mrs. Lawrence Ashton, Gormley. Dissolve Jello in boiling water. Drain thawed ber- ries. Reserve juice; Add water to juice to make one cup. Add to Jello and chill till partially set. 1 cup Graham cracker crumbs 1 tablespoon sugar 1/4 cup butter Combine crumbs, sugar and melted butter. Press firmly into bottom of nine by nine inch dish two inches deep and chill. Crust STRAWBERRY SWIRL LIME BAVARIAN 4 tablespoons unflavored gelaiine % cup cold water 1 cup sugar 2 cups hot water V4 cup lemon juice 2 tablespoons fresh lime juice 12 marshmallows lxé cup cream whipped 14 cup diced drained pineapple 1/2 teaspoon vanilla Dis 5 o l v e gelatine in cold water. Dissolve sugar in hot water. Add lemon and lime juices to gelatine mixture and ,stir well; Stir Vin dissolved sugar. Fold in cut marshmallo'ws (use scissors), whipped cream. drained pineapple and vanilla. When jelly has partially thi_ckgned beat until frothy. Pour into mold and refirig- erate several hours. Serves eight to ten people. Mrs. Deanne Clarke, 227 Rosemar Gardens, Richmond Hill. package frozen sliced strawberries package (3 ounce size) strawberry Jello cup boiling water pound white marshmallows cup milk cup whipping cream Doreen Cole, ‘,