sweet chocolate nieces serving . .ate, spread with a - (continued from page 12) T sweet cnocoiaxe p eces litUe of the Mocha Frosting( on one half of the ginger- In top of double boiler melt top with the second layer and v Combine remaining in- unsweetened chocolate with in- frost top and sides with re- ,ts and spread on top stant coffee over hot water, maining frosting. Makes 10 to fet-— r tl_E=-. remaining half of ginger- Cool. Sift together flour, bak- * 2 servings. 10l UIC 1 f m I read. Place on a baking sheet ing powder and salt. Cream MnrH . prostimp *"• TV7-r i r* c md broil about 10 inches away butter or margarine with % *2lllll iVIIC 3.TIQ rimilV from heat 4 to 5 minutes, cup sugar until light and fluf- Vt cup butter or margarine * | 3001. Sandwich gingerbread fy. Beat in egg yolks. Com- 2 tablespoons instant coffee wives together with the filling bine milk with vanilla and stir y, CU p commercial sour f jj/Kpc WdVP 0 | n the center. Cut into squares, into creamed mixture alter- cream IldV t? lOU li.o3.irCl. . | 8 ' nalely ,«iU. pactage (14 ounMJ) Mge By: Dor,. Th.m„, E...**.. Horn. Ee .„. mis , 'J MOCHA CUT AND Stir in sour cream before last frosting mix COME AGAIN CAKE addition of flour. Stir in the 1 cup sifted confectioners’ ' ? OU !!!f ? . squ f r f s) un " cool . ed cbocolate , m “ ture . and j s “ gar _ KI . .. , f If you’re buying a generous supply of W sweetened chocolate semisweet chocolate pieces. In top of double boiler melt shelled peanuts, keep them in a container H 3 tablespoons instant coffee Beat egg whites until frothy, butter or margarine with in- with a tight-fitting lid so they’ll stay crisp. cups sifted cake flour Gradually beat in remaining stant coffee over hot water. When using peanuts in salads and sauces, 1 tablespoon baking powder 14 cup sugar, and continue Stir in sour cream and frost- mix them with other ingredients Just befoie f teaspoon salt beating until stiff but not dry ing mix Cook, stirring con- ?i? a ? uts • take up moistuie icadily cup butter or margarine Fold into cake batter. Pour stantly for 3 minutes Remove st()re pean " t IS butter in a cupboard m cl cup sugar into 2 greased and lined 9- from heat and star m 1 cup stea d of the refrigerator to keep it soft and eggs, separated inch cake pans. Bake in a sifted confectioners’ sugai, ready to use. Peanut butter hardens when cup milk moderate oven (375 degrees) beating until smooth Allow kept in a cold place i teaspoon vanilla extract 25 to 30 minutes or until done, to cool and chill m refrrgera- Don’t consider peanuts and peanut but cup commercial sour Turn out onto wue cooling toi until of spreading con- te 4 m ei' e ly a heat then high food value | cream rack immediately. Cool. In- sistency lates them a leadmg place in eveivday so 3 z<> ; s- j ss-m<-r v * * -J ~1 ;rnviT. JOY, PENNA. JUGGUNG FINANCES?; - FULTON BANK ' Wolgemuth Bros., inc. consolidate bills with' an installment loan' PENN SQUARE » McGOVERN AVENUE • EAST PETEItSIURG » MOUNTVILLE AKRON • GAP • MANHEIM,* Mtmbtf Tedtrsl Diposil htstinnct Corporation Worth Knowing About Peanuts and OF LANCASTER hf*' FLORIN DAIRY FEEDS for your cows pay off in greater milk productivity . . . bigger milk checks for you! Ph. 653-1451 * arming, 'Saturday', January y, i9do— l Peanut Butter menus Peanuts contain an impoitant amount of the B vitamins, especially niacin A legume, not a nut, pea nuts rank high in piotem. Ideas to Try with Molded Gelatin You don’t always have to unmold gelatin Instead jou can put it in an attiactive bowl, in individual dishes, or sherbet glasses and bring them light to the table. You can mold gelatin in a shallow square or rectangular pan, then cut it in cubes or fancy shapes. Use a knife or cooky cutter, and keep dip ping it in warm water Lift out pieces with a broad, thm bladed server. For a novel and tasty gar nish for meat, mold a spicy gelatin mixture m green pep pers. When firm, slice and serve with meat Always keep gelatin dishes in the refngeiator until ieady to serve Art of Preparing Muffins The art of preparing muf fins involves learning simple techniques and the reasons foi using them. It’s easy to master this art Four steps basic to success ful muffins are 1) Sift dry ingredients into a mixing bowl 2) Mix liquid mgiedients 3) Make a well in the cen ter of the diy mgiedients; then pour the liquid ingiedi ents in all at once 4) Stir until the dry in gredients are barely moistened the batter will be lumpy. That's the way it should be. Tf you try to stir out the lumps, you’re overmixing . . this develops the gluten m 'the dough and tends to make a less tender product with tunnels you can see thiough when you break the muffin apait Accuiate measuiements and liquid ingredients at loom temperatuie aie a must for success with muffins Did you know that rapid boiling doesn’t cook foods taster 9 Boiled foods will be done as quickly over modei ate heat as ovei high heat. As long as there’s enough heat to keep the water boil ing continuously, the food will cook as rapidly as it would over high heat Water cannot normally he heated above Its Soiling point. And when this point is reached, all further heat increases the rate at which the water evap orates. So if you’re cooking potatoes over moderate heat, they’ll be done just as quick ly as if you use high heat And you’ll be saving money bn fuel. M 1 k# $ - 1 •!. t V k £ a • • THOMAS
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