B—Lancaster Farming, Friday, July 5, 1957 For the Farm Wife and Family Dress Up Holiday Ice Cream With Easy Home Made Toppings In these hot summer days, ice cream seems to be the favorite dessert of everyone Unadorned ice cream is a real treat but with a topping it’s a special treat Three toppings that you can make now for use all summer are mint marshallow, fudge, and fresh fruit First, the marshmallow, the easiest of the three add a few drops of mint flavoring to marsh mallow topping Color it a deli cate green with food coloring Serve in a tall glass, alternating layers of chocolate ice cream and topping. A sprig of mint or a chocolate cookie make nice gar nishes. Hot fudge sauce takes more time to prepare but it’s a favorite with most folks. Make it by heat ing one and one-half cups evap orated milk and two cups of su gar to the boiling point and boil ing hard for 1 minute. Add four ounces (squares) unsweetened chocolate Stir and heat until it melts Remove from heat and beat with a rotary beater until smooth Add one-fourth cup butter, one teaspoon vanilla, and one-half teaspoon salt Cool and store Re heat in the top of a double boiler before serving For a natural fresh taste and color, try a fresh fruit sauce Add one cup water to a quart of fresh raspbeines, strawberries, black berries, currents, or concord grapes Bring to a boil, and sim mer for 10 minutes Dram through several layers of cheese cloth, pressing the fruit lightly to extract all of the juice To every cup of extracted juice, add one cup sugar except for current and grape juice Use one-third cup sugar for those two fruits Boil the sugar-fruit juice mixture vig orously for 2 minutes Remove foam, if any, and pour into steril ized bottles or jars and seal. Several weeks ago we talked about substituting whipped dry milk for whipped cream in our high-calone recipes not only to cut calories but also to improve nutritive value. Here’s a recipe for chocolate angel pie, using whipped dry milk instead of whip ped cream. CHOCOLATE ANGEL PIE In the top part of a double boiler combine one-half pound (30-32) marshmallows, two one ounce squares of chocolate, one eighth teaspoon salt, ane one cup milk Heat until marshmallows and chocolate are melted. Cool. While it’s cooling, make the whipped dry milk in a mixing bowl Mix one-half cup dry milk powder, two tablespoons lemon juice, ane one-half cup cold water and beat until stiff. This makes enough whipped dry milk to sub stitute for a cup of whipped cream In any dessert recipe that calls for folded in whipped cream. When the chocolate-marshmal low mix is cool stir in one tea spoon vanilla Fold in the cup whipped milk (or cream) and one half cup chopped walnuts. Pour into a cooled pie shell and sprin kle with coconut. Chill and serve. A chocolate wafer crust is good with this filling. You can make it by combining one and one-half cups crushed chocolate wafers, two tablespoons confectioner’s su gar, and four to six tablespoons melted butter. Press this mixture into a nine-inch pie pan This pie freezes well since unlike most pies of this type it does not contain gelatine. EGGS IN THE PICNIC BASKET When the weather warms up enough for outdoor eating, hard cooked eggs take a prominent place in picnic baskets. The easi est way to prepare, carry and & o keep them is in the shell Then, at mealtime they can be shelled and eaten out of hand Hard cooked eggs keep for hours with out refrigeration in an unbroken shell, thanks to the protection of both the shell and papery lining underneath. But hard-cooked eggs out of the shell stuffed, or in salad or sanwtches, for example —r need to be kept cold to be safe against spoilage In just a few hours in a warm picnic basket or out on a picnic table on a warm day, stuff ed eggs or egg mixtures may be come spoilage hazards Safety calls for cold-keeping from the time they are prepared until they are eaten. ~ As for buying eggs for hard cooking, those of top quality (Grades AA or A) are preferred for eating out of hand because of their delicate flavor They’re also preferred for stuffing because they are most likely to have well centered yolks But for cutting up for salad or chopping for sand wich filling, Grade B eggs are suit able and cost less Finally, about “hard cooked” versus “hard-boiled” eggs Even though it takes longer to sim mer than to boil eggs, most peo ple prefer the firm, tender white of “hard-cooked” eggs to the tough, leathery “hai d-boiled” tex tuie Here are directions for Hard cooking eggs Wash eggs, put them in a pan, cover completely with cold water, bring water to simmering that is, just below boiling and simmer 25 to 30 minutes, depending on the size of the eggs After cooking put the eggs at once in cold water The chill halts the cooking, helps pre serve the dark ring from forming on the outside of the yolk, and some cookery advisois say it also loosens the shell When shelling, hard-cooked ggs, speed the job by doing it under running water which helps carry off all bits of shell Summer vegetables look good —and taste even better, when they’re served with a sauce. It’s a smart way to get your family to eat more of those nutritious vege tables too. This plate of broccoli stars a bowl of cheese sause in the center and gets added attrac tion from appealing color. Here’s the recipe for the sauce CHEESE SAUSE IV2 tablespoons butter or mar garine IVz tablespoons flour 1 cup milk Salt to taste % cup grated cheese (or three ounces sliced cheese) Melt the butter or margarine and blend in the flour. Add the milk. Stir and cook until sauce is thick and smooth, then cook about a minute longer Add salt. Add cheese and remove from heat. Stir until cheese is melted. Even in the heat of summer, you must prepare hearty meals for that hungry family. So try this carrot-cheese rice casserole— it’s hearty, and can be cooked easier than most mam meals' CARROT-CHEESE-RICE CASSEROLE 2% cup grated raw carrots % cup boiling water 3 eggs, beaten IV2 tablespoons melted butter or margarine 2 cups cooked rice 1 tablespoon chopped onion IV2 cups shredded cheese Vz teaspoon salt Vz teaspoon Worcestershire sauce Parboil grated raw carrots 5 minutes in boiling water. Drain well and save liquid to use in sauce. Combine all ingredients, blending well. Pour into well greased baking dish or casserole. Set m pan of hot water and bake at 325 degrees for 30 minutes or until set. Serve with a white sauce with cooked green peas added. Six servings. * m • Another favorite mam dish that is easy to prepare these hot sum mer days is a tasty meat loaf. A meat loaf may be prepared early in the day, then slipped into the oven an hour before it is to be served Try this “tangy” meat loaf for a change. TASTY MEAT LOAF 1 pound ground beef V* pound pork sausage 1 tablespoon Worcestershire sauce 1 teaspoon salt Pepper 1 tablespoon horseradish 1 egg % cup cracker crumbs 1 cup milk 2 tablespoons catsup Combine ground beef, sausage, Worcestershire sauce, seasonings, ind egg. Blend thoroughly Add crumbs, milk and catsup and beat veil. Place in loafpan and top with one-fourth cup catsup Re- until ready to bake in 350 degree oven for one hour Serve four to six BLACKSTONE WASHER SOQ9S Full Large Capacity BLfICMTONE Wflltitß Don't contuse this genuine Blackstone Washer, made by America's Oldest Washer Manufacturer, with the cheap ly-built, small tub washers being alter ed at around this price. The new Model 136 has an 8-pound capacity, white porcelain tub; Lovell Wringer; High- Vane Agitator for fast, effective L. H. BRUBAKER 350 Strasburg Pike, Lancaster Lititz, R, D. 3. Ph. Lane. EX 3-7607 Strasburg OV 7-6002 Lititz MA 6-7766 With this meat loaf you might serve potatoes in cream sauce, butter asparagus, tossed salad, rolls and fruit shortcake. Won’t Hurt Child to Miss a Meal If a child refuses to eat, let him miss a meal A certain nursery school dietitian says that a mother should give her child a chance to eat three times a day. II he refuses to eat, she should let him miss a meal, keeping her attitude one of friendly indiffer ence. It will not hurt him to miss one meal. In fact, it often takes that to make him learn that re fusing to eat does not pay The child will not starve to death, and he will not become stubborn if the mother does not It is wise to let the child de cide when and how much to eat Just be sure that the food is tasty, nutritious and attractive and that the portions are small enough When a child is hungry, he will eat without urging Everyone’s ap petite vanes from time to time And a child may be hungrier one day than another So long as he is healthy, he need not be urged to eat or drink, but will regulate the amounts himself. Call ’em what you like—franks, “2 STORES TO SERVE YOU BETTER” hot dogs, weiners, or red hots \ these little sausages frankly are summer favorites! Frbm red hots with mustard at the baseball park to barbecued hot dogs on he back yard grill, versatile frankfurters star in eating plans all summer long. Barbecued franks are the per fect meat for casual summer* meals, served either indoors or out. Keep them hot in a chafing dish for a back porch supper, gi ? them over an outdoor fireplace, or serve them buffet style in the din ing room Here is a menu ideal for any style of serving: Frank Buns Baked Beans Cole Slaw In the following recipe, the bar becue sauce us spicy with chilie powder, Worcestershire sauce and catsup. Make it ahead of time tor quick heating with the meat at meal time, if you like For an interesting variation, make criss-cross slashes on the meat before cooking. Piercing franks before cooking usually is (iiwimoiit) cleansing; the same lifetime lubricated mechanism as higher-priced Black stones, and is ruggedly constructed throughout. Finished in gleaming white "Supernamel" over rust-proofed metal. Come in and see this super-value. Terms to suit your budget. Trade-in allowance on your old washer. Barbecued Franks Sliced Rye Bread Tomatoes Coconut Cupcakes Milk (Continued on page 9) Tea , >
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