December 18, 1959
CANADIAN JEWISH REVIEW
CLASS IN COOKERY
77
APPLE CRISP
one cup sifted flour one cup white sugar one egg
one teaspoon baking powder four large apples one-third cup shortening cinnamon
Measure the dry ingredients and sift together into a bowl. Add the well-beaten egg. Mix lightly, using a fork, until the mixture has a crumbJike texture. Have ready the sliced apples. Put the dough in a well-greased, square, baking pan, eight-by-eight-by two inches. Arrange~ther apples over it. Sprinkle the crumb mixture on top of apples. Pour over this one-third cup melted shortening. Sprinkle with a little cinnamon. Bake at 400 degrees for forty minutes.
Mrs. Leo Levitt,
183 Searle Avenue, Toronto.
FUDGE CHOCOLATE CAKE
one-half cup shortening
two eggs
one and three-quarters
flour
pinch of salt one teaspoon vanilla
one and one-quarter cups
sugar cups four squares melted
unsweetened chocolate one teaspoon baking soda one cup milk
Cream shortening and sugar and blend well. Add eggs one at a time and beat well after each. Add melted chocolate. Add flour, baking soda, and salt which have been sifted together twice, alternately with the milk and blend till smooth. Add vanilla. Pour cake mixture into two eight-inch greased layer pans. Bake at 375 degrees for thirty minutes.
Mocha Icing
one-half cup shortening two teaspoons instant coffee
one-quarter teaspoon salt one teaspoon vanilla
four cups icing sugar sifted one egg
oneehalf cup milk one-half cup cocoa
Cream shortening with egg. Add coffee, cocoa, and salt. Add alternately the icing sugar and milk. Add vanilla. Spread
ers- and
Mrs. J. Rappoport 2605 Soissons Avenue, Montreal
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SPAGHETTI AND MEAT SAUCE
Dice a small onion, two stalks of celery, and a small piece of green pepper and sauce in a small amount of oil, until vegetables change colour. Add one pound of minced meat, cooking until brown. Pour into a separate sauce pan: one small tin of tomato paste, one small tin of tomato juice, and a small tin of tomato soup. Add the browned meat and simmer for two and one-half or three hours. While meat sauce is simmering add garlic to taste and season with salt and pepper. Cook the spaghetti in .salted, boiling water, until: soft Iframrand pourtoraato sauce over: it, and .add spices if desired.
Mrs. Jack Schwartz*
3905 Clark Street Montreal
SUGARED COOKIES
two eggs pinch salt
one cup flour one tablespoon oil one tablespoon sugar
Put flour on board making a well in the centre. Beat in the eggs until flour is absorbed, add salt. Roll out very thin on floured board. Spread dough with oil, sprinkle with sugar. Cut into any desired shapes or sizes. Place on cookie sheet and bake at 400 to 500 degrees, for five to ten minutes, watching constantly as they bake very quickly,
Mrs. ML BrenzeL ~~ 22 Dewbourne Avenue/Toronto.
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