—Lancaster Fanning, Saturday, July 17, 1965 8 For the Farm Wife and Family By Mrs. Richard C. Spence, Food Editor Ice Cream Desserts For Summer Here’s a real summer dessert ice cream pie. This dessert is a real dessert time-saver for the busy hostess, because it can be made ahead and stored in the freez er. Its crust is invitingly golden and crumb ly, made with graham cracker crumbs, but ter, brown sugar, and an extra ingredient, chopped pecans for extra crunch. The crust can be put together in minutes, then baked briefly and set aside to cool. Bake it days ahead of the time when you want to use it, fill it with ice cream and keep it frozen. This particular version is made with butter pecan ice cream that brings out the flavor of the buttery nut-crumb crust. SPBNCB APRICOT NUT PIE drained and pureed) cups crushed graham 1% teaspoons lemon juice crackers (about 15) _ In mixing bowl combine % cup chopped pecans cracker crumbs, pecans and V* cup firmly packed light sugar; add butter and mix well. brown sugar Turn into pie plate, 9-inch; % cup butter, melted press against sides and bottom; 3 pints butter pecan ice bake in preheated 375 degree cream oven 3 minutes; chill. Press 2 Sauce: Pints of softened ice cream 1 cup apricot puree (2 jars, into shell; freeze; top with 1 4% ounces strained apricots or pint ice cream balls; freeze. To 1 can, 1-pound, apncot halves prepare sauce: In heavy sauce- < 9}\ghJ MR. DAIRYMAN:- HOW MUCH WOULD AN EXTRA TON OF MILK PER COW MEAN TO YOU? Many dairymen who have challenged their herds who have fed for more milk have found that their cows can often produce as much as 2,000 extra pounds of milk per year when fed the PIONEER way. If you’re milking 100 head, an increase of 2,000 lbs. of milk per cow would mean 200,000 lbs. more milk per year for you to sell. At $4/cwt., the extra milk would bring an extra $8,000! Management for profit the PIONEER way can mean big additional earnings for you. That’s why thousands of successful dairymen rely on PIONEER feeds and feeding programs to help them milk out the total bred-in production capa bility of their cows to help them get more profit from each cow. Challenge your herd! Find out how good your cows really are Stop in soon and talk over your production problems with us. Remember, there’s a PIONEER feeding program to fit your need. PIONEER k it GOOD'S FEED MILL New Providence pan warm puree and add lemon juice. Spoon sauce over pie before serving. Sauce may be served wanned or chilled. Makes 8 servings. Another special type of>ice cream pie Choc-Cafe Alaska Pie. CHOC-CAFE ALASKA PIE 1 cup (6 ounces) semi-sweet chocolate chips cup evaporated milk cup sugar teaspoon salt 3 /4 % % teaspoon vanilla quart coffee ice cream 3 egg whites % cup sugar Va teaspoon cream of tartar Dash salt 1 9-xnch pie shell, baked and chilled Combine chocolate chips, eva porated milk, sugar and salt; stir over moderate heat till chocolate melts and mixture is smooth. Remove from heat. Stir in vanilla. Cool to room temperature. Scoop onto foil= lined cookie sheet the 1 quart of coffee ice cream. Freeze. Spoon into chilled pie shell the prepared scoops of ice cream alternately with 1 cup choco late sauce. Freeze. Reserve re maining chocolate sauce for drizzling over top at serving time. In the meantime pre pare. meringue topping. Com bine the egg whites, sugar. FARM LOANS Loans for Machinery, Livestock, Cars, Repairs, and any farm purpose. 10-35 year Farm Mortgages Full and part-time farms eligible FARM CREDIT OFFICE 411 W. Roseville Rd. Lane. 393-3921 : i;! Department ~ > ' s ' , * > t s s * s A * * s * N ' S' % t , ' < / A . s iiii i . •», . vfc-,//. < t r FULTON / ?&JidriaC B OF LANCASTER PENN SQUARE / McGOVERN AVENUE / EAST PETERSBURG / MOUNTYILLE AKRON / GAP / MANHEIM / Member F. D. I. C, > '4s, cream of tartar and dash of salt. Beat till stiff glossy peaks form. Spread over frozen pie filling, sealing well around edges. Bake at 475 degrees for about 4 minutes. Serve at once or freeze by wrapping in mois ture-vapor-proof paper and stor ing In freezer. Drizzle a little of the reserved chocolate sauce over each serving. What a marvelous creation meringue is! In the above re cipe its magic lightness adorns the top of a dessert; here the same egg white mixture makes a dainty shell for ice cream. Just' when you think you’ve tried all the variations on meringue, along comes this un usual Angel’s Kiss Pie. ANGEL’S KISS PIE Meringue Shell: 3 egg whites, room, tempera- Q? n fNiTFrsr°)r?csTf ulibvll±jc) CEPIfiCAiIS^ OFDEKJSIT Months■ «r *>y«s S*S V A ' - V s /' f. y * .• ■'v N ' 9“ V"* * S* s S * ", *// /vV >vvU ture 1 cup sugar 1 teaspoon white vinegar 1 teaspoon vanilla 2 pints chocolate ice cream Peppermint Candy Sauce: 2 cups marshmallow topping 2 tablespoons half and half or light cream Va teaspoon peppermint ex- tract V* cup (four 4-inch sticks) crashed peppermint candy Red food coloring To make meringue; In small mixing bowl beat egg whites (Continued on Page 9) BACKACHE? Consult your Doctor of Chiropractic LANCASTER COUNTY CHIROPRACTIC SOCIETY ' s a * v ' - 3/'/ - , 'I %
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