—Lancaster Farming, Friday, Nov. 2, 1956
8
For the
Farm Wife and Family
This time of year always
brings forth a bountiful supply
of goodies for pies. Sometimes
we are' so busy, though, that
getting together the ingredients
for the pie crust along with
those for the filling is quite a
chore. It is now possible to find
on the grocer’s shell a prepared
pastry mix but have you ever
thought of preparing your own
mix so that all you have to do
when you want to bake a pie is
to add water to the mix and roll
it?
.Here's a recipe for
PASTRY MIX
12 cups sifted flour
One and one-half tablespoons
salt
Three cups (one and one-half
pound) lard. If you use any
other fat than lard, increase
to four cups.
Sift flour and salt together.
Cut in one-half of fat until like
conuncal. Blend in remaining
lard until size of small peas. Put
in tight container and store in
cool place. To make the pie
crust, measure two and one-half
cups mix, add four to six table
spoons ice water, a tablespoon at
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a time. Mix lightly with fork un
til mixture can be shaped into
balls. Makes two eight-inch crusts
or one nme-inch crust with lat
tice top. or six three-inch tarts
Bake tarts or shells at 450 de
grees and pies at 425 degrees.
Remember too, that it doesn’t
take too much longer to roll
out several crusts while ..you
have the rolling pin ¥nd the
pie board out so why not line
your pie pans with dough and
put them in the freezer. All
you have to do to bake,a pie
is to put a filling in the crust
(still frozen) and bake.
Well, now' that we have a pie
crust made let’s try this filling. v
One large baked pie shell
One cup brown sugar
One cup molasses
One egg (beaten)
'Three heaping tablespoons
flour
One pint water
Boil the last five ingredients
• »
1
CURRENT xP/L
DIVIDEND «>/0
FIRST FEDERAL
tow
Aft 001,
* * *
AMISH PIE
Mrs. Rufus B. Waltz,
R 3 Msmheim
sandz
H OP UANOAI
Gilbert H. Hartley, Treasurer
Emlen H. Zellers, Secretary
REQUEST
Here’s a nice note from Mrs.
Frank N. Baer of Salunga, who
asks:
I wonder if any of the Grand
ma Readers would have a
cracker receipt? I recall my
mother making them.
Anyone who cap help Mrs.
Baer? Send your recipe with
any others, or household hints,
to the Farm Wife and Family,
Lancaster Farming, Quarryvillc,
Pa.
until thick and add one cea ;
spoon vanilla.
CRUMBS FOR PIE
One-half cup flour
One-fourth cup sugar
One-eighth cup butter
One-half' teaspoon soda _
Put crumbs on top of pie, put
in oven and brown quickly.
Mrs. Waltz also sends along
some
HOUSEHOLD HINTS
Rub with butter any baking
dish in which milk is to be
cooked, such as macaroni and
cheese, and the food will not
*tick. - -
♦ ♦ *
Heat lemons thoroughly be
fore squeezing them by leav
ing them in hot water for sev
eral minutes; they will yield
more juice.
* * *
Here’s a recipe that is an
I
PER ‘5
ANNUM,]
r m
answer to a request. Says Mrs.
Jacob S. Bruckhart, R 2 Lititz,
We enjoy your paper, es
pecially this page for the Farm
Wife and Family.
In answer to Mrs. Ruhl’s re
quest for Moist White or Yel
low Cake and Yellow Angel
Food. Cake, I am sending two
recipes our family enjoys very
much.
YELLOW-CAKE
Mrs. Jacob S. Bruckhart,
R£ Lititz
Us; quick method lor mixing.
Put in two nine-inch Ja>er
pans \ round) apd bake at 375
degrees. - ~j
< tf *
Mrs. Bruckhart adds;
For a swell dessert, use this
recipe (above)
Split cake crosswise into two
layers, put together with Coco
nut Cream Filling, spread with
Chocolate Glaze on top and you
have Boston Cream Pie.
Use one package coconut
cream pudding and pie filling
mix and mix as directed.
Mix and bake the same as
Angel food adding egg whites
last.
Perhaps ydfi would like to try
this tomato salad Mr?. Bruckhart
includes in her letter
TOMATO SALAD
Wash medium sized tomatoes
thoroughly. Scoop out the cen
ters and fill with hard boiled
eggs (mashed) and chopped
olives mixed with salad dress
ing. Top with a sprig of par
sley.
The centers will make 1 a good
soup.
Several weeks back we used a
poem sent m by Mrs. William J.
Sprout, Rl Drumore. Now here
is her letter and some recipes;
I wish to commend you for
your Lancaster Farming Paper.
Although as yet I have not been
a subscriber I have read many
copies. Recently I baked the
Green Tomato Pie (Sept. 28 is
sue) and found the pie delicious.
The only thing there was no top
crust mentioned and as this was
my first try at a Green Tomato
Pie (I had never seen one be
fore either) I started the pie
without a top crust. My husband
came-m while the pje was bak
ing and said it smelled just like
his Mother’s so I asked him if
it looked like hers and he told
me there should be a top crust.
So I hurried and mixed a Crumb
Crust .as the pie was already
half baked and covered the pie
with that Well it turned out per
fect. So for the folks who send
in receipts please tell us every-
'
w
Two ane one-lourth cups sifted
cake flour
Three teaspoons Calumet Bak
ing- Powder
One teaspoon salt-.
One and one-half cups sugar
One-half cup vegetable short
ening,
One, cup milk
One teaspoon vanilla
Two eggs’ . *
BOSTON CREAM PIE
* k
COCONUT CREAM FILLING
is *e
CHOCOLATE GLAZE
Melt one tablespoon butter
and one square unsweetened
chocolate in top of double
boiler. Combine One and one
half tablespoons hot milk, one
half cup sifted confectioner’s
sugar, and dash of salt; add
chocolate mixture gradually,
blending well. Spread at once
on top of cake.
♦ *
YELLOW SPONGE OR
ANGEL CAKE
Mrs. Jacob S. Bruckhart,
K 2 Lititz
Five eggs beat separately
One and one-fourth cups sugar
One and one-fourth cups flour
One-half teaspoon cream of tar
tar an whites
One-half teaspoon cream of tar
tar and one-fourth cup warm
water in yellows.
*
Mrs. Sprout sends along this
receipe for
SPICY CRINKLE TOP
.COOKIES
Mrs. William J. Sprout,
R 1 Drumore
Cream together;'
. Three-fourth cup soft shorten
ing (not melted). Use one
fourth cup butter and one
half cup lard or vegetable
shortening.
One cup brown sugar
One egg
One-fourth cup baking molasses
Sife together and stir into
creamed mixture, mixing well:
Two and one-half cups sifted
all-purpose flour
Two teaspoons soda.
One-fourth, teaspoon salt -
One-half teaspoon cloves - .
One teaspoon cinnamon >
One teaspoon ginger
Chill dough for one hour. Then
using a teaspoon, dip the spoon
rounded full and drop on'a plate
of granulated sugar, turning
dough until top side is covered.
Bake at 330 degrees for 12 to
15 minutes.
* • •
APPLESAUCE CAKE
Mrs. William J. Sprout,
Rl Dnunore
One-half cup shortening
One cup granulated sugar
One-half cup brown sugar
Tffo beaten eggs
Cream together. Then add one
cup thick unsweetened apple
sauce.
Sift together:
Two cups sifted'all purpose
flour
One-fourth teaspoon salt
One teaspoon baking powder
One-half teaspoon soda
One teaspoon cinnamon -
One-half teaspoon cloves
Beat smooth then fold m one
cup chopped seeded raisins and
one-half cup chopped English
walnuts. Pour into eight-inch
square pan greased and lined
with wax paper. Bake 50 to 60
minutes at 350 degrees. Serve
plain or frosted.
« * *
Here’s a different way to fix
some baked apples. Baked apples
can be just plain ‘baked apples
or they can be
BAKED APPLES SUPREME-
Mrs. William J. Sprout,
R 1 Drumore
Use one large cooking apple
for each serving. Wash apples,
remove core and pare down
about one third ‘from stem end
of apple. Place apples in deep
baking pan. Pack in center of
each apple two tablespoons
brown sugar and one teaspoon
butter. Pour one cup water
around apples and bake covered
at 375 degrees for 30 minutes.
Then add three-fourth cup rais
ins- and one-half cup water and
bake covered for 15 to 20 min
utes longer. Pour some of the
raisin sauce over the apples and
serve warm with milk or cream.
Make A Point
To Visit
Our
Animal
, Health
Department
- THE
QUARRYVILLE
DRUG CO.
QUARRYVILLE, PA.
p h:o n e i o o