For Farm Women... (Continued from page 8) PRUNE CAKE J/ i cup shortening 1 cup sugar ' 2 eggs 2Vz cups cake flour \ teaspoon salt 1 teaspoon'soda Vi teaspoon cinnamon 1 cup sour milk 1 cup cooked prunes, chopped Cream shortening. Add sugar gradually and beat until fluffy Add eggs and beat again. Sift flour; measure and add salt, soda and cinnamon Sift again Add dry ngredients alternately with milk Leat thoroughly after each addi tion. Add chopped prunes and blend into mixture. Pour into greased loaf pan 4xBx4 inches Bake at 325 degrees for one hour. Prunes and apricots are a good flavor combination. Here they are combined in an upsde-down cake PRUNE AND APRICOT UPSIDE-DOWN CAKE Vi cup butter V 2 cup brown sugar An outstanding characteristic of K-137 KimberCHlKS As of January 1, 1956, K-137 Kimberchiks led in early egg size in all three official random sample tests in which they were entered- California, Missouri, and Utah. Since large eggs are often worth 100% more than small, and 35- 90% more than medium, this char acteristic of the K-137 can make a great difference in income during the pullet year. The K-137 is also noted for its good egg quality, both shell and mterior. The high percentage of firm albumen results in more AA quality eggs. The K-137 has good livability... 93.4% to about 18 months in the three official tests in which they were entered last year. We invite you to compare the performance of this outstanding stock under your own manage ment. 16 Pt, 9 9 Booklet FREE Please ask for this booklet describing the hroed breeding program conduct• ed by Kimber Farms , lnc» and giving more information about the K-iyf, Longenecker’s Hatchery 1110 South Market St. Elizabethtown. Pa. ♦ AUTHORIZED /fauSe/dCff/ff. ASSOCIATE HATCHERY ' ‘Vz teaspoon lemon rind Stewed apricot halves Stewed prune halves 5 tablespoons shortening % cup sugar 1 egg, beaten 1 cup milk 2V» cups flour 4 teaspoons baking powder Vz teaspoon salt Cream butter and brown sugar, add lemon rind; spread on bottom of cake pan 8 eight by 2 inch Ar range apricot and prune halves to form design on top of sugar mix tui e. Cream shortening, add sugar slowly, then egg; beat well. Add milk alternately with flour, bak mg powder and salt sifted togeth er. Mix thoroughly. Pour batter carefully over fruit in pan; bake 50 minutes at 350 degrees. Turn c nto serving platter, upside down. PRUNE COFFEE CAKE When you have your favorite coflee cake batter m the pan, spread over it two tablespoons melted butter and sprinkle with one-fourth cup granulated or brown sugar mixed with three fourth teaspon cinnamon. Ar range one cup chopped drained cooked prunes over top and bake. ( < Prunes can be used m cookies too In the following recipe they add a special goodness to a spicy cookie f|: > >*§■ ,^s* ;3 1 cup soft shortening ? cups brown sugar 2 eggs Vz cup cold coffee 3‘/z cups sifted flour 1 teaspoon soda 1 teaspoon salt 1 teaspoon nutmeg 1 teaspoon cinnamon Vi teaspoon cloves 2 cups cut up cooked prunes 1 cup broken nuts Mix together shortening, brown sugar and eggs. Stir in coffee Sift together flour, soda, salt and, spices and stir in. Chill about an hour. Drop on lightly greased baking sheet and bake until set (about eight to ten minutes m a 400 degree oven). Makes about six dozen cookies. PRUNE NUT CUPS 21 to 30 cooked prunes 3/ 4 cup prune juice V-i cup broken California wal nuts or pecans' 4 sponge-cake dessert cups 2 tablespoons sugar ~/s cup heavy cream, whipped V? teaspoon vanilla Allow six to seven prunes for each serving, depending upon size ot dessett cups Pit prunes, mix with juice and nuts. Fill dessert cups. Gradually beat sugar into whipped cream. Add vanilla. Top prune mixture with whipped k I M f J 'i s'~' ist I St* // /'* a /^c e ■ a , / «27«"ir o »», 1 '"'■»«*; /)r Ate fjrt »!y t /Vg '. VA'ow r a JV ea « ,. / ««S* / s »oi§?*oc7f® v '* PRUNE DROPS xv +• x r Jared Stauffer MARCH 12-ALL DAY Lancaster Farming, Friday, March 7, 1958 For the Farm Wife and Family cream. Garnish with nuts. Makes four servings. Other dried fruits, apricots, or figs may be used. Primes can be used in pies PRUNE CHIFFON PIE 1 tablespoon unflavored gela tin Vi cup cold water 1 cup chopped cooked piunes 2/ i cup prune juice V> cup sugar 2 A teaspoon salt 2 tablespoons lemon juce 1 teaspoon grated lemon rind 2 egg whites, stiffly beaten 1 baked pastry shell Soften gelatin in water five mnutes Combine prunes, juice, sugar, salt lemon juice and nnd. and heat to boiling Remove from heat, add gelatin and stir until dissolved. Cool. When slightly thickened, fold m egg whites Pour into pastry shell and chill. Makes one nine nch pie. • THIS WEEK MARTINO ALE 0. o 2 1 ! cups prunes, cooked and seeded 2 eggs 4 tablespoons sugar l l 'z tablespoons flour '-2 cup cream *2 cup prune juice 1 2 teaspoon cinnamon Pastry for one (9 inch) crust Combine sugar and flour and sprinkle half ot it in bottom of an unbaked pie shell. Add beaten eggs, cieam and prune mice to chopped prunes. Put mixture in crust and add remaining sugar and flour mixture. Sprinkle with cinnamon. Bake at 425 degrees for 15 min utes and then reduce heat to 350 degrees and continue to bake about 30 minutes. - > j V PRUNE CUSTARD PIE Anothex- cookie recipe PRUNE COOKIES 1 cup cooked prunes, pitted (Continued on page ten) I i / / / r> {*x i . *1 , ; I*/ / - / -^1 / :•- / /■*. ' ;• > * xV * Jx * < < < * \> f 9 if i i $ I t ? i
Significant historical Pennsylvania newspapers