10—Lancaster Farming, Friday, Feb. 28, 1958 For the j • ~r" ~ 1 Farm Wife and Family (Continued from page 9) cup sour milk cups sifted enriched flour teaspons baking powder teaspoon soda teaspoon salt cup chopped dates or nuts 1 3 Ms Cream shortening butter, sugar. Beat in eggs, orange juice, peel, vanilla, sour milk. Sift dry ingredients; add to Printed Pattern "9 000 \ \4Vi — 24Vz Pi luted Pattern‘'GOO (3 sleeve 'veibionst Halt Sizes H l . IG'j, • 18 Vi, 221-4. 24>i Size l6Vi • takes i 3 ,g s aids 35 inUi ; Sand Thirty-five cents m coins ", toi fins pattern—add 5 cents tor .'each pattern it \on wish Ist class mailing Send to 170 Newspaper * Pattern Dept 232 West ISlli St. '•New York N Y Pnpt plainly | NAME, ADDRESS with ZONE. ':SIZL-*crt STYLE NI'MRF.B AMES IN-CROSS £%«oss ? \C~L-jT [the egg &p).j machine research builds V Itti'is ' i 10-, In Cio=s 10 usts W t)i ,rIoj) ti i dn> U •< on ouy Jnlr' f j |iv' 1} T his long in? ) ‘ m'l ’t' '.ting pi lie 'i t <no Y o.i' ' ull 1 i n<' ill i \ i'i I'< Ip \OU HI ll 0 1 1• f- 1 Gill ])Oulll' ■ . m "ii nml let Hi t < n ' ’ 1 1 v 1 ' n , ir> cto) v rn ll t * < . M ’$ Call (10 ! Al* ; -5 I r - f, - i Goldins Hatcheries, Inc. NEW lIOEI \\D Ph. EL 4 6811 creamed mixture Add dates or nuts Drop from teaspoon onto greased cookie sheet. Bake in moderate oven (350 degiees) 15 minutes Makes five dozen. For a delicious filling for a lay er cake try this orange flavored one. ORANGE FILLING 3 '4 cup sugar 3 tablespoons cornstarch Few grams salt % cup orange juice 1 tablespoon lemon juice, fresh, frozen, or canned 12/zl 2/ z tablespoons orange peel 1 tablespoon butter or mar garine 2 egg yolks, beaten Combine sugar, cornstarch, and salt Add juices gradually; blend well Add orange peel and but ter Cook over medium heat, stir ring constantly till thick and clear. Add small amount of hot mix ture to egg yolks, stir into re maimng hot mixture. Cook about three minutes Remove from heat Cool before using. Makes one cup Now that we’ve given you some xecipes using oranges, let’s see what can be done with lemons. Lemon juice is an always avail- Ik ' ft Voets ’A S andf»rels w;tfcst>N; SMVELY S FARM SERVICE NEW HOLLAND at om In ee4 )i ogi am io gl,l> Keeps Cool in Any Emergency Conde Pipe Line Milkers able, “ready-10-serve” dressing, ideal for lettuce and other green leaf salads, tomatoes, avocados, apples or grated carrots. Add salt or sugar as taste dictates. This juice gives a pleasing flavor and freshness to French dressing and mayonnaise. Use it in your favorite recipes for these dressings. One of the favorite lemon des serts is Lemon Meringue Pie. Have you ever treated your fam ily to a Lemon Chiffon Pie’ We’re suie they’ll go for this one. LEMON CHIFFON PIE 4 beaten egg yolks cup sugar cup lemon juice ’-> teaspon salt 1 tablespoon (one envelope) unflavored gelatine V 4 cup cold water 1 teaspoon grated lemon peel % cup sugar 4 stiff-beaten egg whites 1 baked 9-mch pastry shell % cup heavy cream whipped Combine egg yolks, one-half cup sugar, lemon juice, and salt; cook in double boiler until thick, stirring constantly. Add gelatine softened in cold water; stir until gelatine dis solves. Add lemon peel and cool until partially set. Beat remaining one-half cup sugar into egg whites and fold into cooled {mixture Pour into cooled baked shell, chill pie in refrigerator till firm Spread with sweetened, whip ped cream before serving. Or cream may be folded into filling with egg whites. Another lemon dessert >ur milk qualify goes up... 'hen he drops inf Wilson's drop-in refrigeration unit provides magnificent day-after-day mnty for your milk necessary if ever lacement refngera it can be "dropped m ’ in minutes. • Glacier-Cooling system cools milk instantly and keeps it cool yet never freezes milk. • Magic-Mist makes cleaning quick and easy Prevents forma i tion of milkstone. See us for more information Ph. EL 4-2214 LEMON CUPS 1 cup sugar ' 1/4 cup sifted enriched flour 2 tablespoons salad oil or melted shortening Dash salt 2 teaspons grated lemon peel V, cup lemon juice IV2 cups milk, scalded 3 beaten egg yolks 3 stiff-beaten egg whites Combine sugar, flour, salad oil, and salt. Add lemon peel and juice Stir milk into egg yolks and add to lemon mixture. Fold in egg whites. Pour into eight un greased 5-ounce custard cups filling two-thirds full. Set cus tard cups in a shallow pan, filling pan to one inch with hot water. Fake molow oven (325 degrees) 40 minutes, or till cake part (atop the sauce) is done Serve warm or chilled. Garnish it with wanut halves or whipped cream. Serves eight. LUSCIOUS LEMON LAYER CAKE Vz cup shortening 1 cup sugar 1 teaspoon vanilla Vz teaspoon lemon extract 2 eggs 2 cups sifted cake flour 1 teaspoon baking powder % teaspoon soda 2/ 4 teaspoon salt Contractors! Builders! RE CO FOR SAFETY AND STRENGTH • FOR SAVINGS • FOR SPEED • Build to last and please. • Build at lower cost and greater speed. % Save the expense of mixing. • Our concrete ingredients are weight controlled by electronics. Equipped to give you good service! jfcugw HOimW) CONCRETE PRODUCTS ELjin^m Farm Women 22 Sponsor Demonstration Society of Farm Women 22 wil sponsor a cooking demonstra tion Monday The demonstration will be held at 1 30 p m. at L H Bm baker’s, 350 Strasburg Pike, Lan castei Also on the program will be home economists from Pennsyl vania Power and Light Co. 1 cup buttermilk Stir the shortening to soften. Gradually add sugar, and cream together until light and fluffy. Add extract Add eggs, one at a Line, beating well after each Sift the dry ingredients togeth er. add to creamed mixture al ternately with buttermilk, a small amount at a time. Beat after each adddition until smooth. Bake in 2 paper-lined Bxl Vz inch round pans in moderate oven (350 degrees) about 30 minutes. Pul layers together with Lemon Pilling, frost with your favonte frosting. REQUEST Mrs Martin S Brandt, RD No. 3 Elizabethtown asks How many ways do Lancaster Farming cooks use saffron’—also \v..nt High, saffron seed. , ★ ★
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