—Lancaster Farming, Friday, Oct. 26, 1956 8 For the Farm Wife and Family * * * The fall of the year is harvest time. Along with pumpkins and apples stored away for winter use are walnuts. Mrs. John Gei man, Manheim, sends us this recipe for WALNUT CUSTARD Mrs. John Geiman, Manheim One cup molasses One cup gianulated sugar One cup walnuts (chopped) One cup water Two eggs Two heaping tablespoons flour Mix well and pour in un baked pie shells Makes one laige pie or two small pies. * * Apple cider and doughnuts are a good combination for an October snack. Mrs. Geiman also includes this recipe for DOUGHNUTS Mrs. John Geiman, Manheim One cake yeast One and one-fourths cup milk (scalded and cooled) Make A Point To Visit Our Animal Health Department THE QDARRYVttLE DRUG CO. quarryville, pa. phone i o o Heater That Saves CAN MAKE YOUR Only Coleman Hat This "Never-Fail” Fuel-Saver You automatically control draft to'end waste of oil. Cooperative Association Dillerville Road One tablespoon sugar Four and one-half cups sifted flour One-half cup sugar Three tablespoons butter Two eggs One-fourth teaspoon salt Dissolve yeast and one table spoon sugar in lukewarm liquid. Add half of the flour and beat well. Cover and set aside to rise in warm place for about one hour or until bubbles burst on top. Add to this the butter and sugar creamed, eggs well beaten, the remainder of the flour to make a soft dough, and lastly the salt. Knead lightly. Place in well greased bowl, cover and al low to rise again in warm place for about one and one half hours. When light, turn on floured board, roll to about one fourth inch in thickness Cut ou* and cover to let rise again on floured board in warm place un til light or about 45 minutes. Drop into deep hot lard with side upper-most which has been next to the board I suppuose Jack Frost has tak en care of the tomatoes but may be you can still find enough to try some of these recipes. From Mis D. Flaud, R 2 Honey Brook comes this letter Here are a couple of tomato recipes. Saw. you are wanting some. We like this tomato soup very much. So I thought I’d pass it on to other readers, as I like to try new recipes too. Mrs. I>. Flaud, R 8 Honey Brook 14 quarts cut, ripe tomatoes (do not peel) Seven medium, cut fine 14 large stalks celery, cut up 14 sprigs parsley Cook together till soft, put through food press. Put on stove and bring to boil. Add to juice 14 tablespoons melted butter OIL HEATER with Automatic Oil Saver ' You'll save on* fallen ef oil out of four because Cole man design lets you auto matically balance air-fuel mixture to stop oil waste. You not only use less oil. You get more “warm-all over” comfort because of Coleman’s Super-Circula tion that warms floor and distant comers Cam* in and saa praof that Coleman will give you more comfort for your money. We have just the right size (for one room or whole house), in your choice ot finishes, for your home ~ - Lancaster County FARM BUREAU * « « TOMATO SOUP AS LOW AS $64.95 LANCASTER PA, ' Peach Queen -MISS LOIS ELAINE DEM MY, HI Ephrata, Pennsyl vania’s'Peach Queen for 1956- 1957, offers today the receipe which won her title. Here on the Women’s Page is Miss Demmy’s recipe for Peach Gold Almond Cream. 14 tablespoons sugar Salt and pepper to suit taste Take 14 large tablespoons of flour, mix with water till a smooth paste. Add one and one-half quarts water to the flour paste—boil this 20 minutes. Add everything together and boil 30 minutes. Put in jars and seal. This makes 12 or so quarts You can add as much milk as you like when you'open a lar to use. We like it as much milk as juice. Bring juice almost u> a boil, then add a pinch of soda, then milk * * * Mrs. Flaud adds: Here is another way we like tomatoes. Take two or three good ripe tomatoes, cut in dices, add one small onion and a little celery cut up tine, add sugar, salt and pepper, vinegar to suit taste. A little celery seed may he added. 'Mix all together. s♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦♦ 2 ♦ SPECIAL PURCHASE —FLEXIBLE MIXING r «QU. I Sfiteitl f ♦ HI Prince & Vine Here, writes Miss Demmy to Lancaster Farm ing, is my prize winning dessert recipe, when I was chosen Pennsylvania Peach Queen for 1956-1957. I received many requests for it, and thought you could publish it in Lancaster Farming. Yield; eight to ten servings; Size of mold: two quart mold. Temperature of Refrigerator: Normal, Chilling Time: Several hours or over night. One envelope plain gelatin One-fourth- cup cold water One-half cup cooked peach liquid One-fourth teaspoon salt Two eggs One cup pureed cooked peaches One tablespoon lemon juice One-half cup granulated sugar One-half cup whipping cream * One dozen lady fingers One-half cup slivered blanched almonds 1. Soften gelatin in cold water. Heat liquid with' salt and slowly stir in lightly beaten egg yolks. Place over hot water, cook and stir until slightly thickened. Removp from heat. 2. Pour over softened gelatin and stir until it is dissolved. Blend m pureed peaches and lemon juice. Cool until slightly thickened. 3. Beat egg whites until stiff. Gradually heat in sugar. Whip cream until stiff. Fold meringue and whipped cream into gelatin. 4. Line sides of mold with lady fingers. Fill center with gelatin mixture. Arrange remaining lady fingers over top and press lightly into gelatin. 5. Unmold and garnish with whipped cream, peach slices, and slivered almonds. 6. To blanch and sliver almonds, pour boiling wat er over nuts, let stand five minutes, or until skins wrinkle. Drain; slip off skins slice almonds length-wise. GREEN TOMATO PIE Mrsl E. L. Bice. RI Kinzer Four large green tomatoes shredded and then chopped fine. Squeeze out ail the green juice. Put in eight-inch pie crust One cup sugar ~ One tablespoon vinegar , Cinnamon Dash of salt Put a crust on top Mrs. Jonas M. Martin, R 1 Stev ens writes. I am a regular reader of Lan caster Fanning—enjoy it very much. I noticed several re ceipts for green fried toma toes, very good. How about trying' ripe fried ones for a quick breakfast? Eaten with toast, fried mush or potatoes. Slice ripe tomatoes one half inch thick. Dip in flour, fry in butter till nicely browned on both sides. Season with salt and good top milk and serve. <~~n Peach Gold Almond Cream By MISS LOIS ELAINE DEMMY R 1 Ephrata 1955-1957 Pennsylvania Peach Queen * * * BOWL 3 handy size bowls: 3 A, 2, 4 qts. Colorful, rust-proof, chip-proof and easy to'clean. Utility Wash Basin. LIMITED QUANTITY Ph, Lane, EX 2-21 We wouldn’t advise eating the recipe Mrs. Violet Preston sends. It might make an interest ing centerpiece for your table, though Here is her recipe for a COAL FLOWER Mrs. Violet Preston 621 E. Lincoln Hwy, Coatesville First place a lump of coal into a quart-size fish bowl. Then put in one-fourth "cup of ordinary table salt and add about one fourth cup water, being careful not to wash the salt off of coal. Put on top of salt three drops each red, yellow, blue and green food coloring. _ The salt will begin to grow and the color will blend together and make an- interesting water garden. Add a tablespoon of water each day, being careful not to wash away the salt formation. This is pretty. When I was a little girl I made it and I still make one. My children love to watch it. PLASTIC SET USUAL 395 VALUE 1”
Significant historical Pennsylvania newspapers