B—Lancaster Farming, Friday, Feb. 15, 1957 For the Farm Wife and Family Today we have a variation of good recipes sent in by some of our readers. The first one we have for you is a very timely one —for German Fastnachts sent in by Sara C. Dubson, R 1 Narvon. Many of us make fasitnachits or raised doughnuts just at this time of the year but they are good most any time. Just set a plateful out on the table and see how fast they disappear. Fast nachts are also a.good item for the freezer. ffw't ijww,^ fioG size? t You cin stop worrying about sgipricss when your houses *r# full of Mount Hope pullets. the combination of Big Eggs *nd many of them means top income for you. MOUNT HOPE LANCASTER COUNTY’S ONLY FRANCHISED MOUNT HOPE HATCHERY Johnson's Hatchery EPHRATA, PA. PHONE RE3-2980 tumxtittutitxttutxtitixttstttttiiiitxxiitiiixttitxtitiiitxtxntttiittiitmiiiSi 3 H PROGRESS.. IS OUR DAILY BUSINESS 75th YEAR Serving You From 5 Convenient Locations fEMH SQUARE * McGovern ave. * mountville * east retersruro * akro»- j; member federal deposit- insurance corporation. S £8 GENUINE GERMAN FASTNACHTS Sara C. Dubson, R 1 Narvon One yeast cake or one package granulated yeast dissolved in warm water Mix together 1 cup mashed potatoes 1 teaspoon salt Vj cup granulated sugar 1 cup bread flour Put thp yeast into this mixture. Set this lo raise about one hour in a covered kettle. Next mix together: !i cup butter and lard (soft) 3 eggs 1 large cup granulated sugar Mix thoroughly and add: , 1 pint of warm milk Sift about three quarts of bread flour into a large dishpan —I use 10-quant size. Now make a well in center of flour and pour the first two mixtures in. Work the flour in very gradually with one hand until too stiff— then use both hands, using more flour if necessary until the dough is pliable and not too sticky. Set this to raise in dishpan in a very warm place for two hours. Di vide the dough into four parts; FRIGIDAIRE Sales & Service New & Used Appliances Brubaker Plumbing & Heating Old Harrisburg Pike & Rohrerstown Rd. Ph. Lane EX 3-3908 Now In Our roll to not less than one-half inch and cult into squares two x three inches. Put a slit into center of each one and let raise again on tablecloth. I cover mine with cloth, keeping it raised m center of batch so as not to crush them. When light in about one hour try in deep fat 1 prefer good home-made lard as they keep fresh much longer Store in a warm place, never too cold or they get hard. Makes four, or five, dozen accordingly (Note from Mrs. Dubson This sounds like a lot of work but 1 made a batch this morning and it-took five hours, started at 730 and finished at 1:30 Never press on rolling pm—sort of oush on it. I assure you that one of these is equal to two bakers doughnuts. I never use a round cutter because it takes too much rerolling and that toughens the dough This has been in our family for at least eight genera tions that T know of and we use the same dough for buns, potato cakes and raisin bread.) Mrs. Dubson has given you a few tips which I’m sure would apply to any type of doughnuts vou might be making If you have good results with this reci pe I believe Mrs. Dubson would be pleased to know about it. * * • Mrs. Bartram Leaman, 111 Den ver has sent us some tasty reci pes one of which is for home made bologna. 1 guess bologna is native to this part of the country and especially so home made bologna. Here is her recipe for BOLOGNA Mrs. Bartram Leaman, HI Denver 50 pounds meat Iv 2 pints salt 1 ounce saltpeter Mix and let set 10 days Grind and add: 7 tablespoons pepper 2 tablespoons cloves 1 pound brown sugar 2 quarts molasses Lately we have had many sug- Printed Pattern 9183: Misses* Sizes 10, 12, 14, 16, 18. 20. Size 16 dress, Ws yards 35-inch fab ric; jacket 1% yards. Send Thirty-five cents in coins •or this pattern—add 5 cents foi each pattern it you wish Ist-ciasi •nailing. Send to 170 Newspapei attern Dept., 232 West 18th St., 'Jew York 11. N. Y. Print plainly ADDRESS with ZONE, II2E and STYLE NUMBER. loday’s Pattern Easier to cut Sew and fit Printed Pattern gestions as to how to make to mato spup without curcKing. Mrs. Beaman includes a recipe for homemade tompto soup so let’s see if we can make it without curdling. TOMATO SOUP Mrs. Bartram Leaman, _ HI Denver 4 cuns milk 1 cup tomatoes or tomato juice 1 tablespoon butter 1 teaspoon salt '•« teaspoon soda Melt the butter in small kettle (we like it browned) and add. to matoes and soda. Boil about five minutes and remove from heat. Heat the milk to boiling point in a separate kettle, remove from stove and add the tomatoes and salt Serves four MEAT LOAF Mrs. Bartram Leaman, R 1 Denver 2 eggs 2 pounds- hamburg cup mi!k iVs -cups bread or cracker crumbs 2 teaspoons salt % teaspoon pepper 1 teaspoon Worcestershire - sauce ' ’i cup onion chopped 1 cup carrots chopped 1 cup celery chopped Bake one hour SPAGHETTI AND MEAT Mrs. Bartram Leaman, R 1 Denver 2 tablespoons fat Ve pound ground beef 1 small onion finely chopped [ ANNUAL SPRING SALE j ■ Feb. 18 to March 2 ■ ! 10% OFF \ ■ ALREADY LOW PRICES 5 ! ' ON ALL GAS APPLIANCES S Jj Water Heaters - Refrigerators J ■ Stoves black and white ■ g| B m Clothes Dryers Room Heaters a ■ WARD BOTTLE GAS ! ■ Open 8-5 at Town Store and Offiee ■ • on Rt. 222, 1 mile north of Ephrata. • ■ Town Store 25- S. State Open ■ 2 Thuhsday and Friday nights until 9 P.M. J fO# I\lv Elmer Brill Frank H. Bucher Lititz MA 6-9124 C, B. Erb Lester Erb Landisville TW 8-3216 Martin K. Kraybill Elizabethtown 7-2696 A. H. HOFFMAN, INC., Elizabethtown 7-5441 Landisville TW 8-2531 1 cup catsup VA cups tomato Juice 1 teaspoon salt % teaspoon pepper 1 cup broken uncooked spa ghetti Melt the lard in frying pan. Add meat and onions. Brown un; txft meat loses its red color. Add remaining ingredients in order stated. Stir -to blend. Pour into' large baking dish. Cover. Bake in oven at 375 degrees for V/i hours. Serves 6. I usually double the amount of meat as we like it better that way. * • Mrs. Leaman also includes a recipe for Brown Sugar Cookies She does not say how many this recipe makes but I’m sure there will be enough for all your rela tives and plenty left over. This would be a good recipe to use to replenish the supply in your freezer. Try these BROWN SUGAK COOKIES Mrs. Bartram Leaman, R 1 Denver 8 eggs 5-2/3 cups brown sugar—pack- ed m cup 2-2/3 cups butter and lard 4 teaspoons vanilla 8 teaspoons cream of tartar 4 teaspoons soda 1 teaspoon salt 12 rounding cups flour Drop or if you want to roll let set overnight. Swiss steak is the kind of meat dish everyone likes; men enjoy its rich hearty flavor; women are pleased with the economy of the meat; and children like its juicy tenderness. Savory Swiss steak is Jason H. Mellinger Strasburg OV 7-2383 E. C. Seldomridge Quarryville ST 6-2951 Jonathan S. Shirk Intercourse SO 8-3111 Levi M. Stoltrfus Morgantown 6-4359 Edgar C. Umhle Gap HI 2-4525 LANDISVILLE, PA.
Significant historical Pennsylvania newspapers