B—Lancaster Farming, Friday, March 8, 1957
For the
Farm Wife and Family
March may come in softly as a
lamb or it may make a blustery
entrance; but matter 'how it
arrives we know that Spring can’t
be far away. During these few
weeks before farmer weather ar :
rives we sometimes find that nor
mally healthy appetites are lag
ging a little and it is then that
we who do the cooking and pre
paring of the meals must put
forth an extra effort to make the
food we prepare more desirable
and interesting for those around
our tables.
This may be a good time to try
some new recipes or use a dif
ferent touch with the old ones.
We are often afraid to try new
foods simply because we may not
like them. That is really not a
fair test so why not try some
thing new on your family oc
casionally.
Their reaction may surprise
you!
We have all made meat loaves
of some kind or other but have
you ever tired a Chicken Loaf.
Mfs. Marvin Zuck has sent us a
recipe for one that can be served
either warm or sliced cold.
CHICKEN LOAF
FRIGIDAIRE
Sales & Service
New & Used Appliances
Brubaker
Plumbing &
Heating
Old Harrisburg Pike &
Rohrerstown Rd.
Ph. Lane. EX 3-3908
FIRST FEDERAL
yavinps and
Of LANCAf
- ys$S2&N.
25 mrth Dnke
«j||l||l» Phone EX 7-5898
%iW
Gilbert H. Hartley, Treasurer
Emlen H. Zellers, Secretary
1 Mrs. Martin Zuck,
R 1 Bird-in-Hand
put through food chopper
- 1 large chicken cooked and
Season with salt and pepper
2 eggs
4 pieces of crumbled bread
Add celery, onion or parsley as
desired
Use broth enough to form a
loaf
Bake on cooky sheet at 350 de
grees for 30 minutes.
*• * ♦
Mrs. Zuck also sends us some
“goodie” recipes one for cup
cakes and one for cookies. Here
is her recipe for
MOLASSES COOKIES
Mrs. Marvin Zuck,
R 1 Bird-in-Hand
One large bottle of Brer Rab
bit Molasses (Green Label)
6 teaspoons soda
Mix well and add:
1% cup lard
% cup sugar
Mix well and then add;
1% cups lukewarm water
To the one-half cup water add
one teaspoon alum
of all use four quarts of
all-purpose flour
Roll on floured board to one
inch thickness and cut with any
round cutter. Bake at 375 degrees
for 15 to 18 minutes. Makes four
to five dozen.
MILK CHOCOLATE CUPCAKES
Mrs. Marvin Zuck,
R 1 Bird-in-Hand
% cup sifted flour
IV4 teaspoon baking powder
Vi teaspoon salt
1 ounce unsweetened chocolate
2% tablespoons boiling water
% cup sugar
Vi cup shortening
2 eggs separatee!
Vi cup milk
1 teaspoon vanilla
Sift flour, baking powder and
can
salt. Mix chocolate and water.
Add sugar gradually to shorten
ing and cream until fluffy. Blend
in egg yolks and chocolate alter
nately. Add sifted dry ingredients
and milk. Last of all fold in egg
whites. Bake 25 to 30 minutes.
If you have never made a fil
led cookie because they seemed
like too much trouble, here is a
recipe you should not overlook.
Filled cookies are delicious and
there are few cookie-eaters who
do not like them. This recipe
comes from Mrs. Harry S. Snave
ly, R 2, Manheim.
EASY FILLED COOKIE
Mrs. Harry S. Snavely,
R 2 Manheim
1 cup soft shortening
2 cups brown sugar (packed)
2 eggs
% cup water or buttermilk . -
1 teaspoon vanilla , -
ZVz cups sifted flour
% teaspoon salt
1 teaspoon soda
Vs teaspoon cinnamon
Heat oven to 400 degrees (mod
erately hot). Mix thoroughly
shortening, brown sugar and eggs.
Stir m water and vanilla. Sift to
gether and stir in flour, salt, soda
and cinnamon. Drop with tea
spoon.on ungreased baking sheet.
Place one-half teaspoon Date Fil
ling on dough, cover with anoth
er one-half teaspoon dough. Bake
until lightly browned, 10 to 12
minutes. Five to six dozen cook
ies.
2 cups dates— finely cut up
% cup water
% cup granulated sugar
Vz cup chopped nuts, if desired
Cook together slowly, stirring
constantly until thickened, dates,
sugar, water. Add nuts and cool.
Here is a nice letter from a
reader from R 3 Lititz. Mrs. Dale
L. Landis says in her letter;
Enclosed is my subscription to
Lancaster Farming for 20 months.
We sure enjoy the paper. I espe
cially enjoy the Women’s Page,
also Dr. Foreman’s column.
Also thank you for printing
some of my recipes, of which dif
ferent of my friends remarked
about. Mrs. Neidemyer wrote me
a nice-card, telling me the Baked
Beans were delicious. Very kind
of her.
Also, Mrs. V. A. Shirk asked
about a Sweet Potato Pattie re
cipe. I have been using one which
I will share with her.
SWEET POTATO PATTIES
Mrs, Dale L. Landis,
R 3 Lititz
1 quart mashed sweet potatoes
Salt and pepper
1 teaspoon sugar
2 or 3 whole eggs or four
egg yolks
Butter about the size of a
walnut
Cracker cfumbs enough to
hold patties together
Roll patties in cracker crumbs
and fry in deep fat until brown
Last week we promised you
some ideas using hot cereal for
breakfast or lunch. Hope you’ll
find some ideas in the following
which you can use.
1. On canned peach half, place
a spoonful of hot, cooked cereal
Add cream and a little sugar.
2 Over top of serving of hot
cereal, scatter finely crushed pea
nut brittle. Serve with cream, but
omit sugar.
3. In individual casseroles,
place hob cereal. Top with mina
ture marshmallows, ’then run
under broiler to melt and brown
them. Add cream but no sugar.
4. into cereal bowl, spoon hot
cereal. Around edge, tuck squares
of unthawed frozen fruit. Serve
with cream but no sugar.
5 Top serving of hot fluffy
rice with slice of canned pineap
ple. Serve with pineapple juice in
stead of cream and perhaps
brown sugar.
6. To hot, cooked oatmeal, add
a little vanilla Cream and sugar
as ysual
7 Over serving of hot cereal,
spoon strawberry ice cream, omit
cream and sugar
8. Into serving of hot cereal,
stir a well- beaten egg. Cream
and sugar as usual.
9. Top serving of hot cereal
with crumbled graham crackers
■or sprinkling of ready-to-eat
! cereal.
10. Into buttered custard cup,
DATE FILLING
press hot thick cereal. Unmold
immediately in individual glass
casseroles. Sprinkle with brown
sugar; run under broiler to melt
sugar into glaze. Serve with
cream, no sugar.
11. In cooking hot cereal as
label directs, substitute canned
apricot nectar for water. Serve
with cream; add sugar if you
wish.
12. Before cooking hot cereal,
stir in one to two tablespoons
cocoa for each one-third cup
cereal used; then cook and serve
as usual.
13. Top serving of hot cereal
with flaked coconut mixed with
grated orange rind. Cream and
sugar as usual.
14. Add raisins or cut-up dried
apricots to hot cereal during last
few minutes of cooking. Serve
with cream and sugar.
-We have not had any dessert
recipes Tor a while so here is one
for an old favorite, Spanish
Cream, sent in by Mrs. Louis
Hostetter. She says in her letter:
We enjoy the Lancaster Fam
ing paper very much. I enjoy the
recipes that are in also. I will
send in one I like very much.
SPANISH CREAM
Mrs. Louis Hostetter,
Box 34, Leacock
tablespon plain gelatin
3 cups milk
Vz cup sugar
3 eggs separated
Vi teaspon salt
1 teaspoon vanilla
Soak gelatin in cold milk for
ten minutes. Add sugar and egg
yolks. Let this come to nearly
boiling point, stirring once in a
while. Beat egg whites stiff'and
add one-half cup sugar. Remove
first part from heat and mix in
egg whites and vanilla and salt.
Makes eight servings.
Still another smear case recipe
SMEAR CASE
Elam H. Lauver
2 quarts buttermilk
2 quarts boiling water
Pour water over buttermilk,
stirring as you pour. Let stand for
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FARM BULK COOLER
By the world’s oldest manufacturer of copper lined milk
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HIESTAND, iNC.
MARIETTA, R. D. 1
about 15 minutes. Then you can
pour off top water and strain the
rest of curds in cloth. Let dram
overnight. You cannot squeeze
out whey. Lay on one or two
pound weight; it must have time
to drain. Now put in mixing bowl
and stir till smooth. Add a little
salt. Add two tablespoons milk
at a time till it is'thin enough to
spread on bread. I like this with
old-fashioned apple butter."
Today seems to be cupcake day.
Ms. Jacob Gress sends. _us two
recipes that sound as if they
would make good eating.
4 tablespoonr shortening
1 cup. sugar
% cup milk
1% cups flour
1 egg
3 teaspoons baking powder
1 cup raisins
1 teaspoon vanilla
Pinch of salt
* • ■»
CHOCOLATE CUPCAKES
Mrs, Jacob G. Gress,
R 1 Reinholds
1 egg
% cup sugar
Vz teaspoon vanilla
IVz squares unsweetened choco
late
3 tablespoons shortening (melt
ed)
1 cup flour
teaspoons baking powder
Vi teaspoon salt ,
Vz cup milk
Whether the name of this cake
Is indicative of the shape it’s in
when it’s finished remains to be
seen but it does sound as if it
might be real tasty. We’ll have to
give it a try.
CINNAMON FLOPS
Nelson Zimmerman,
R 2 Sunbury
1 cup brown sugar
1 tablespoon butter
1 cup sweet milk
2 teaspoons baking powder
SALES AND SERVICE
RAISIN CUPCAKES
Mrs. Jacob Gress,
R 1 Reinholds
(Continued on page 9)
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