6—Lancaster f arming, Friday, January 20, 1956
For the
Farm Wife and Family
It happened
Couple week ago, we warned
that should any errors appear
jn these columns, drop us a line
From the reader who sent in the
Home Made Bread recipe that
appeared in Lancaster Farming
Dec 23 comes-a letter
“Lancaster Farming came yes
terday with our bread recipe in
it, but I am sorry there are a few
mistakes in it I do believe we
made them.
“(You are supposed to take
bread flour (Gold Medal or Pills
bury) and that half should be
omitted. Let the 15-quart con
tamer get full before putting it in
the pans. When m pans, let it
rise till double, then bake as
directed.”
So here’s the corrected recipe:
HOME MADE BREAD
Mix together
One cup mashed potatoes, take
the liquid from boiling pota
toes and mix in again after
mashing
Add one cup granulated sugar
Mix into a paste
Add lukewarm water to make 114
quarts
Add two packages Fleischmann’s
Yeast
Set in a warm place to rise about
one-half hour
Now put this yeast mixture
with 5 lbs bread flour (Gold
Medal or Pillsbury), one-half
cup lard, scant quarter cup salt
in a 15-quart container and knead
until smooth Cover and let rise
full. Knead down again.
You can do this several times
Then Idt the container get
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One yeai charter subscrip
tion to LANCASTER FARM
ING to one housewite eacn
week who submits tne nest
letter . . . recipe . . . home
making Him. Send your letter
to LANCASTER FARMING,
Quarryvilie, fa.
full Shape into four loaves, put
in greased pans. Let rise until
double. Bake at 415 degrees 15
minutes, then turn to 400 de
grees Bake 35 minutes longer.
Crumb cakes are a speciality
of Lancaster County, and for her
recipe, Mrs. Mary K. Weaver,
Leacock, win this week’s free sub
scription to Lancaster Farming.
Here’s her recipe.
CRUMB CAKES
One and- one-half cups dry
crumbs
One and one-half cups scalded
milk
~ Two tablespoons melted short
ening
Two eggs, well beaten
One-half cup flour
One-half teaspoon salt
Four teaspoons baking powder
Soak crumbs m scalded milk
with melted shortening added
until soft. Sift dry ingredients to
gether, add to first mixture and
beat well- Bake on hot griddle,
turning carefully as cakes are
very tender. Serve with syrup
no more
The Thermo Set Sensing Element
pressing against the bottom of your
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MANHEIM
icote. Prints Blossom for Springtime Weui'
: —m
BY EDNA MILES
Del
Irish linen she*tb wafeoldered
In nontarnjih*Me r»M hltrb
batoni neck, tiny sleeves.
ground Is beige. This is bj Btii
Banach.
or jelly.
“These are very good,” Mrs.
Weaver adds.
% *
“I miss that friendly little pa
per that was m our mail box sev
eral times,” Mrs. Walter M.
Shearer, R 2, Manheim, writes
Lancaster Farming.
“Can I still come in as a char
ter subscriber 9 ”
You certainly can, Mrs. Sherer.
Mrs Sherer is Lancaster coun
ty leader and publicity director'
for the South Penn Dairy Goat
association in Adams, Cambria,
Cumberland, Dauphin, Franklin.
Lancaster and York counties,
representing 68 households. So
any news in that line will be wel
comed, Mrs. Sherer, and What
about some recipes using goaFs
milk 9
Here are recipes Mrs Sherer
has submitted for your test and
taste
MINT SIIERBERT
One package plain gelatin, dis
solved in one-fourth cup cold
water;
Boil together three-fourths cup
granulated sugar and one
cup water
Pour over, the dissolved gelatin
Add juice of one lemon and
two oranges
One-eighth teaspoon green pure
food coloring
Dash of salt
Two drops essence of pepper
mint
Chill. Just before it sets, add
two egg whites beaten stiff, re
turn to refrigerator tray - and
freeze Makes one tray.
HAMBURGER BARBECUE
One and one-half cups chopped
celery
One small onion
Simmer in small amount of
water
Add: _
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'here was a time when any
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And with good reason, too.
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though they take equally well to,
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Tbese are - the prints youl)
wear next summer "with short
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One pound raw hamburger
One teaspoon mustard'
One bottle chili sauce
Two tablespons tomato catsup
Salt to taste
Simmer one hour. Serve in
barbecue or frankfurter rolls
Serves eight
Mrs. A W from the Gordon
ville neighborhood sends in the
following letter.
“Enclosed find $lOO for a
charter subscription to Lancaster
Farming. We have enjoyed it
very much. Would also like to see
a page of church services and
also some' recipes for diabetics as
I believe there are many who
may not know how to prepare
the food which they should eat,
as so many have taken the tests,
but many more may have it and
like to control it by eating right.”
We mentioned before that to
undertake a report of all the
Lancaster County Church services
would take several pages, so in
stead we have been carrying a
weekly Sunday School lesson on
the editorial page As for recipes
for diabetics, what do you as
readers think? Care to sen<| some
in 9 Better yet follow your
doctor’s directions.
WICE KRAUT
(A Dutch Recipe)
Take one cup meat broth'(beef
broth is best)
One head of cabbage, not too
large
* Boil these together until the
is slightly colored,
then add
Four medium sweet potatoes,
cut
Do not just lay them in on
top, but stir them m under-the
cabbage so the broth will flavor
and boil until soft Best bring to
boil, then simmer slowly the
broth and cabbage for a few
hours until cabbage is slightly
colored. Then add sweets
“It is not good unless it is done
slowly,” she adds
Cabbage should be cut into one
sixteeriith inch slivers for best
results. Can also put some onion
in. Mrs A. W adds.
Pork has been a long time fa-
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awk. tin
vonte and the average person can
digest it easily- - But 'always re
member pork must be thorouhgly
cooked.
BARBECUED SPARERIBS
Three !to fourths, pork spare
ribs
One lemon sliced
One large onion sliced
One cup catchup
Oneithird cup chili powder
One teaspoon salt
Three drops Tabasco
One one-half cups water
Have sparenbs cut into three
nb sections Place ribs meaty
side up in a shallow roasting pan.
Top each section with an_onion
slice and a lemon slice. Bake 30
minutes in an oven 450 degrees-
Combine remaining ingredients in
a saucepan* and heat to boiling
point. Reduce oven heat to 350
degrees and continue baking un
til ribs are tender, about one
hour. Baste ribs with sauce every
15 - minutes, adding more- water
if sauce becomes too' thick-
PORK CHOPS} WITH FRUIT
Five three-fourths inch pork
chops
Three tablespoons fat
Salt and pepper
One No 2 can sliced pineap
ple drained
Ten dried prunes
One cup pineapple juice
Brown chops in hot fat, sea
son with salt and pepper. Add
pineapple slices, place a prune in
the center of each- Add pineap
ple juice Cover tightly and sim
mer 45 minutes to one hour
Garnish with parsley.
PORK AND RICE CASSEROLE
Four three-fourth inch thick
loin pork chops
Salt
One-half cup rice ,
One and one-fourth cups beef
gravy
One-fourth cup water
One teaspoon salt
Pepper
Four medium onions
Two large carrots cut into 1
inch slices
Trim bit of fat from chops-and
heat m skillet. Sprinkle chops
well with v seasoned salt, brown
(Continued on page 7)