B—Lancaster Farming, Friday, Jan. 11, 1957
For the
Farm Wife and Family
We’ve been receiving lots of
letters from many of you readers
in which you say nice things
about this column. We’re glad
you like these recipe pages and
hope that you’ll keep sending us
your favorite recipes because we
depend on them to make up these
pages. Maybe it wall be just the
recipe someone is Hooking for.
Take for example this letter:
We like your paper very much.
I was looking for homemade
crackers recipes long before
they came into the recipes, so
I got some now. My Grandmo
ther made very good homemade
crackers. One of the recipes
was just like hers. Thanks to
your paper I got that recipe.
I enclose two dollars for 20
months.
(Signed) Raymond Gockley,
HI New Holland, Pa.
MUSSESt
Leghorn Chide*
For Largo WhMo *i*i
DONEGAL
WHITE CROCK
Par
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M Dire#t front
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Here is another letter from
,New Holland with some dessert
recipes enclosed.
Enclosed you will find a dollar
for another year’s subscription.
We enjoy the papier very much,
especially the recipes. I have
tried some of them and they are
vexy good. I have a few recipes
to give we like.
APRICOT AND
PINEAPPLE WHIP
Mrs. Samuel S. Groff,
K 1 New Holland
One lemon
One orange
Two cups sugar
One can crushed pineapple
One-half pound dried apricots
dried and mashed '
Soak apricots in water over
night Cook and dram. Mash them
and put one lemon, one orange,
two cups sugar and pineapple to
the apricots. Mix welB.
*♦ , *
PRUNE BAVARIAN CREAM
Mrs. Samuel S. Groff,
R 1 New Holland
Soften one and one-half table
spoons gelatin in one-third cup
cold water and dissolve in one
half cup "hot prune juice. Add
one-half cup sugar and one cup
or one-half pound'prunes stoned
and mashed. Stir until mixture
begins to jelfl. Then fold in one
and one-half cups cream beaten
very light. Nuts may be added.
Several weeks ago one of our
readers requested the poem
Thanatopsis by William Cullen
Bryant We have had some re
sponses to that request Here is
a letter from Wilburt J. Stauffer,
R 1 Lititz who says;
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I saw in your paper a lady
from an Ephrata postmark wants
the poam callled Thanatopsis so
I’m sending it.
Like your paper very much.
Mr. Stauffer sent along the
whole poem but this is the part
our reader is probably looking
for.
William Cullen Bryant
So live, that when thy sum
mons comes,to join
The innumerable caravan which
comes • '
To that mysterious realm where
each shall take
His chamber in the silent halls
of death,
Thou go not like the quarry
slave at night,
Scourged to his dungeon; but,
sustained and soothed
By an unfaltering trust, ap
proach thy grave
Like one who wraps the drap
ery of his couch
About him, and lies down to
pleasant dreams
» • *
Here is a recipe that is easy
to make and sounds good too
Mrs. Enders encloses it in her
letter:
We like your little paper fine
f especially find Dr. Kenneth J
Foreman’s corner “The Bible
Speaks” very .interesting. Also
the Women’s Page. Here is an Ice
Box Cake you may like to print
One pound of graham crackers
rolled fine
One pound marshmellows
One pound dates cut both
dates and marshmallows in
small pieces
.One cup of nuts chopped fine
Mix all* together well, moisen
with sweet cream till it will form
a loaf. Place in the Ice Box for
about 8 hours before slicing It is
very good.
Here 'is a letter from Quinten
F Zwally, R 2 Ephrata, which we
would like to share with you -
Just a line to say we enjoy
Lancaster Farming from the
front page to the back.
The 25 and 50 Years Ago are
interesting. Keep that column
going.
Don’t forget to come up into
Lancaster County, I mean in the
Northeastern section for news.
In one of the first copies of
Lancaster Forming a lady sub
mitted a hint how to keep saus
age m a freezer. As wa all know
that product cannot be kept-more
than several weeks in a freezer
Last January 1 preserved about
12 pounds as she directed .and
December 17th I took out my last
portion, and after almost one
year we it was as good
tasting as the day we butchered.
•* * %
So that hint alone was worth
the price of Lancaster Farming
to us. So simply place sausage in
leakproof containers and cover
with water and freeze.
So I have enclosed my two dol
lars for the special offer. Thank
you
Editor’s note: Food experts
still recommend that you do not
hold, pork products in your
freezer for' a period of more
than six months.
Here is a mam dish that you
can make and serve in 15 min
utes.
Three-fourth cup sliced onion
Two tablespoons fat
One cup catsup
One-fourth cup sugar
Two tablespoons Worcester
shire sauce
One tablespoon vinegar
One-half teaspoon salt
Dash pepper
One 12-ounce can luncheon,
meat
One recipe packaged precooked
rice -
Cook onion in hot fat till
tender but not brown. Add re
maining ingredients except meat
and packaged' pre-cooked rice.
Cut meat in sticks and add to
sauce; ;Jmat,.Jpboiling. Prepare
one cups -pjtekaged'
THANATOPSIS
ICE BOX CAKE
Mrs. Enders, R 2 Columbia
Sj»
* *
JIFFY MEAL
Wins National 4-H Scholarship
Richard ©rubb *
Richard Ciubb. 20, of State
College-was named a national
Vinner in the 4-H Boys’ Agricul
tural program at the 35th Na
tional 4-H Club Congress held
recently in Chicago He was one
of 1.200 delegates from 48 states,
Alaska, Hawaii and Puerto Rico
who convened at the Conrad Hil
ton hotel for a five day session.
National 4-H honors were be-
stowed upon 196 boys and girls.
- Richard's award is one of sijc
$3OO scholarships provided by
pre-cooked rice as directed on
package and arrange nee in
center of serving dish, surround
with barbecued meat sticks.
Serve at once. Makes 6 to 8
servings.
* *
How about this salad to go
jvith your Jiffy Meal?
PERFECTION SALAD
One tablespoon (one envelope)
unflavored gelatin
One-fourth cup cold water
One cup hot water
One-fourth cup sugar
One-half teaspoon salt
One-fourth cup vinegar
One tablespoon lemon juice,
fresh, frozen, or canned
One cup very finely shredded
cabbage
One cup sliced celery
Two tablespoons diced pi
- misnto
One-fourth finely diced green
pepper
Soften gelatin in cold water.
Dissolve in hot water. Add sugar
and salt Stir till dissolved. AdcT
vinegar and lemon juice. Cool
When mixture begins to thicken,
add remaining-ingredients. Turn
into BVs x x 2V?-inch loaf
pan. JJnmold on lettuce. Trim
top with “flower” thin carrot
rounds for blossom, green pep
per for stem and leaves. Makes 8
servings.
* * *
Here is a salad that would be
'nice' to serve at a luncheon or
buffet funch.
SUNSHINE SALAD MOLD
Two tablespoons (Two envel
opes) unflavored gelatin
One-half cup cold water
One “9-ounce can (one cup)
crushed pineapple
One-fourth cup sugar
Dash salt
Dash paprika
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STOP - REST - VISIT WITH
IF AU |
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= Lancaster—Manheim —New Holland Quarryville =
*
the International Harvester Co.
tor outstanding work In boys’ 4.-H
projec ts Now a junior in college,
he has behind him .10 years of
4-H project work which duality
him to operate the 90 acio fam
ily farm 4-H also has taught him
how to take hia place in the com
munity as an Informed young
citizen.
Although Richard's project*
began in a small way with money
borrowed from his father, his
projects included two brood sows,
17 pigs, a baby beef, 300 chicks,
100 capons, and a half acre of
sweet corn. During the last tin e*
years, tractor maintenance occu
pied much of his attention. He
helped dealers set up tractor
clinics, demonstrated safety and
trouble shooting practices. He
was a winner in tractor driving
contests.
The Extension Service of the
Pennsylvania State University
conducts’ these 4-H program*
with the cooperation of the U. S.
Dept, of Agriculture.
One 8-ounce can (one cup)
grapefruit sections, drained
One-third cup broken pecans
Two cups chilled pale-diy gin
ger ale
Soften gelatin in cold water
five minutes. Dram pineapple, re
serving syrup. Add enough water
to pineapple syrup to make one
half cup; heat to boiling point, re
move from heat and add gelatin;
stir _to dissolve. Add sugar, salt,
paprika, pineapple, grapefruit,
and pecans. Chill till cold but
(not long enough to start set
ting); then stir in ginger ale.
Chill till partially set; pour, into
1-quart ring mold. Chilli till set.
Unmold, garnish top with mara
schino cherries, if desired. Serve
with mayonnaise or your favor
ite dressing. Makes 8 servings.
- ♦ *
Try either of these- dressings
with the above saad or any fruit
salad
FRUIT FRENCH DRESSING
One-third cup sugar
Ona teaspoon salt
One teaspoon paprika
One-fourth cup orange juice
Two and one-half tablespoons
lemon juice
One tablespoon vinegar
One teaspoon grated onion
(Continued on page 9)
SHOE
SKATES
Groli’s Hardware
New Holland
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