You can keep ice cream frozen if you
don’t have refrigeration! Just put it in
cartons between two pillows and make
sure all the edges are tucked in so no air
can get at it. It’s perfect insulation and
the ice cream will stay solid. .

Mrs. ELLEN WILSON,
Winnipeg, Man.

Give new flavor and color to whipped
cream by adding a little molasses. It’s
wonderful on gingerbread or pumpkin pie.

MariE MosHESky,
Humboldt, Sask.

Ice cupcakes by placing peppermint
patties on them, while they are still warm.

Mrs. J. E. Lowe,
Birch Hills, Sask.

When making hot biscuits, roll them in
a rectangular shape about the size of the
metal ice tray in your refrigerator. Use
the ice tray partition to cut the dough.
The square biscuits are attractive and this
saves re-rolling dough.

Mrs. JAck SKLEPOWICH,
Fishing River, Man.

Party punch can be made more attrac-
tive if you freeze a green or red maraschino
cherry in each ice cube beforehand.

Mrs. E. O. WILLIAMS,
Forest Lawn, Alta.

Instead of coating fruit for Christmas
cakes with flour, adding it to the cake at
the last, try mixing the fruit with the
sugar, New Domestic and Maple Leaf
eggs. The fruit is much easier to mix in
and is distributed more evenly.

Mrs. C. Carey,
Botssevain, Man.

Line your tins or pans with aluminum
foil instead of waxed brown paper when
you are making Christmas cakes. The foil
doesn’t need to be greased and the cake
can be stored in the foil after it is baked.
Foil is dandy for the top of your steam
pudding bowls.

Mrs. SHIRLEY FRIDAY,
Port Arthur, Ont.

Flavorsome! When cooking spinach,
add a drop of lemon or vinegar to improve
the flavor.

Make fudge even better by flavoring it
with York Peanut Butter instead of nuts.

If you use cream when making brown
sugar icing, it won't curdle.

Try mace instead of nutmeg in your
next custard pie.
Mrs. E. O. WILLIAMS,
Forest Lawn, Alta.

Use color wafers from Margene for
tinting gold or orange cakes, for icings,
for meringues and candy.

Mrs. CHARLES A. SIMMONS,
High Bluff, Man.

To prevent meringue from sticking to
the knife, add a pinch of cream of tartar
to the egg whites.

Mrs. May Lewis,
Reston, Man.

Add a half teaspoon of cornstarch for
each egg white at the same time you add
sugar for meringue that won’t become too
sticky. Cook at 375 degrees for 20 min-
utes.

Mrs. W1LMA ForMAN,
Winnipeg, Man.

New Domestic, with Blendex, makes higher, lighter finer textured cakes that stay fresh longer.

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