B—Lancaster Farming, Friday, Nov. 16, 1956 For the Farm Wife and Family Two mds of stuffing and stuffing, for is order . restive boards these days. It helps make the table groan and satisfies varying palates. Stuff the bird with the traditional family recipe and serve on the side, a decorative casserole of pineapple stuffing. 2 tablespoons onion flakes 2 tablespoons parsley flakes IV2 cups water 2 bags cubed Arnold Stuflin* 1/2 cup butter SocJc onion and parity flcrk#s in w« ter. Mix wills 'tlulim* and add Hi* bed! cup buttar molUd and tho crushed pineapple. Put info greased two-quart baking dish, Docorata with slices of pineapple brushed with melted butter. Bake uncovered in a 350* F. oven for approximately 45 minutes* Add blanched almonds which have been browned in butter and salted. H + * Well, here we are, halfway through the month of November already and it is time to think about the traditional turkey and alli its ■trimmings. Most of us have favorite recipes that we use year after year but sometimes our taste yearns for some new llayor or delicacy. Then it is time to get out the cookbooks and the recipe files to see what can be done about satisfying that yen. Do you always use a bread dressing for your turkey’ Why not try a chestnut dressing for a change? CHESTNUT DRESSING Emma Fox, R 3 Ephrata Two pounds chestnuts One tablespoon olive.oil One-half cup melted butter Four cups bread crumbs, two days old or two cups freshly mashed potatoes and two cups bread crumbs One-fourth teaspoon pepper Onion seasoning * * * Turkey and sweet potatoes go together like pie and ice cream Here are some recipes sent m by Mrs. Edwin B Rutt, Rheems She says: I enjoy the Lancaster Fanning paper, especially the recipe page .and the dress patterns, because I am a housewife and have children two boys and a jjjrl and I do a lot of sewing. Here are two recipes for sweet potato pie requested by Mrs. David Longenecker. SWEET POTATO PIE 1 Mrs. Edwin B. Rutt, Rheems One-half recipe plain pastry One and one-half cups mashed sweet potatoes Two tablespoons butter, melted One-half cup brown sugar One teaspoon cinnamon co PINEAPPLE STUFFIN' l/i cup crushed pineapple 4 canned pineapple ring# 1/4 cup almonds blanched 1 teaspoon sell V 4 cup butter One-half teaspoon ginger One-half teaspoon salt Two eggs beaten One and three-fourths cups milk Line pie plate with pastry Combine remaining ingredients in order listed and pour into pas try shell. Bake in hot Oven 450 degrees for 10 minutes then re duce to degrees and bake 45 minutes longer or until firm Makes one nine-inch pie. SWEET POTATO PIE II Mrs. Edwin B. Rutt, Rheems One and one-half cups boiled mashed sweet potato One egg beaten Sugar to 'taste Salt Two tablespoons butter One cup milk _ Mix in order givem Bake m one crust m hot oven 450 de grees until lightly browned Fla vor with rum if desired Makes one nine-inch pie. ’ Mrs Rutt also includes two of her favorite cake recipes. DATE AND NUT CAKE Mrs. Edwin B. Rutt, Rheems Mix together' One cup granulated sugar One tablespoon butter One egg Then mix: One cup chopped dates - One scant teaspoon soda over the dates One cup boiling water Add to first mixture, then add One and one-half cups sifted flour One teaspoon vanilla One cup chopped English wal nuts Put in square cake pan and bake at 350 degrees F. Very de licious-. Ice with caramel icing. . < Hi * -A. - « f ll S ' ' ♦' « * ♦ * ♦ CHOCOLATE CAKE Mrs. Edwin B. Rutt, Rheems Three-fourths cup lard Two and one-half cups lated sugar Three eggs Two level teaspoons soda One teaspoon cream of tartar Three cups flour Two cups water One cup cocoa Pinch of salt and a little red coloring. This is a real dark cake and moist. Bake at 350 degrees. Mrs. Rutt adds a P. S. “. . . I would like to know how to make tomato soup without hav ing it curdle. „ Here is a suggestion: try stir ing a pinch of soda into the milk. "" REQUEST From Mrs. V. A. Shirk, R 2 Narvon comes this letter: I*r wonder if some readers of the Lancaster Farming would have a recipe for Sweet Potato Pat ties. I enjoy your paper very much, wishing you the best for the coming year. (Thanks," Mrs. Shirk.) « ♦ ♦ There are lew people who don’t hke apple dumplings Here is a recipe for some baked with a sauce BAKED APPLE DUMPLINGS Mrs. Wm. J. Sprout, R 1 Drumore Make a biscuit dough or use biscuit mix To make the dough, sift to gether: Combine Apples, Cottage Cheese Cottage cheese mixed with chopped -apples, almonds, or pecans gives an interesting salad texture, says Louise Hamilton, Penn State extension nutrition specialist. Two cups all purpose flour (sifted before measuring) One teaspoon baking powder Three-fourth teaspoon salt Six-tablespoons vegetable short ening or lard Cut in shortening until mixture is like coarse corn meal. Sprinkle six tablespoons cold watSr over mixture and knead until smooth. Divide dough into four or five equal portions and roll out on floured board to one-fourth inch thick and about seven inches square. Place peeled cored apple in center of each square, fill core of apple with brown sugar and butter and a sprinkle of cinna mon Fold dough over apple so apple is completely covered and seal dough by pinching moisten ed corners together. Place in bak ing dish greased with butter, sealed side down Prick dough with fork. Make a sauce as_ fol lows. Ong tablespoon corn'taich One cup brown sugar One and one-half cups water Three tablespoons butter --Boil together until thick Then cool and pour over apples before baking. Bake in a hot oven 425 AFTER HIGH SC Pennsylvania Power & Light Cojnpany’s Progi Assistance, under which six scholarships an could help answer that question for your. Perhaps you have a son or daughter, a high school senior, who will be eligible for college in 1957. Or, perhaps you know of some other deserving young man or woman who will soon be ready to enroll in an institution of higher learning. If you do, tell them about Penn sylvania Power & Light Company’s (AMERICAN EDUCATION WEEK—November 11 to 1 PENNSYLVANIA PO degrees 45 to ,50 minutes. Serve hot With milk or cream., « * This is Friday and here is a recipe just for-today. Mrs. Nor man V. Getz Includes a recipe for Friday Nile Dish in her letter. She says- Received a copy of Lancaster Farming. I do enjoy it a lot (the recipes I’ve been trying since I get the copies and they all turned out good). The household hints are also very helpful. I am enclosing a ?1.00 bill for the copies and also giving a few recipes. *- FRIDAY NITE DISH Mrs. Norman V. Getz, R 3 Manheim Three' slices bacon (chopped and fried) Four medium potatoes (diced) < One cup celery (chopped) One large onion (sliced) Salt to season Pepper _ Add enough water to boil the ingredients above soft. Add two hard boiled eggs. Add milk and thicken with flour as a gravy. # ♦ BANANA CAKE Mrs. Norman V. Getz, R 3 Manheim One and one-half cup granu lated sugar One-half cup shortening Two eggs One-half cup thick milk program for under which si; ble each year whose parents 1 Have them i or nearest PP&I scholarship bro( cuss the prograi principal or gui 4 GET THIS INFORMATI' (Stop iit/ phone or write your Each PP&L scholarship paid toward his or her foil Each PP&L scholarship attend any one of IS Centi colleges, and may seleci course which leads to a bi
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