B—Lancaster Farming, Friday, April 26, 1957 For the Farm Wife and Family Peach-Pecan Chiffon Cake Uses Frozen Fruit for Freshest Taste So many of you ladies seem to likes to make and eat chiffon, cakes, so today we have a recipe for Peach-Pecan Chiffon Cake which we’re sure will make a big hit with your family The peaches called for are the sliced frozen ones. PEACH-PECAN CHIFFON CAKE % cup salad oil 1 cup sifted cake flour % cup brown sugar, packed % teaspon salt 1% teaspoons baking powder 3 egg yolks % teasopon vanilla % teaspoon almond % cup egg whites V 4 teaspoon cream of tartar % cup granulated sugar % cup finely chopped pecans 2 ten-ounce packages frozen sliced peaches 1 cup whipping cream, whipped Heat oven to 375 degrees. Sift into the mixing bowl the flour, brown sugar, salt, and bak ing powder. Make a hollow in the dry ingredients and add the salad, oil Then add in order the egg jolks, water, vanilla, and almond flavoring. Beat with a spoon until smooth Put egg whites in a large mix ing bowl. Add cream of tartar. Beat with the electric or rotary beater until - whites foim soft peaks Add granulated sugar gradually, beating after each ad dition. Beat until meringue is just stiff enough to not slide whep bowl is inverted. o Pour egg yolks over meringue. Gently fold yolks and pecans into meringue until well blended. Pour into waxed paper-lined jelly roll or sheet pan (10% x 15% x 1 inch) Bake in a moderate oven (375 degrees) for 15 to 20 minu tes. Turn out onto a bread board or cake rack to cool Remove wax ed paper Cut cake in half cross wise to form two pieces, each ap proximately 7x51 inch Mash one package of peaches with a fork Combine mashed peaches with one-half of the whipped cream Spread the mix ture on the top of one of the pieces of cake Place the second piece of cake on top of the cream and peach mixture. Spread the re maining whipped cream over the top of the cake. Arrange peach slices (from the second package) over top of cream Keep in the tefngerator until served. Cookies can be moi e than good to taste and to look at They can be made so they are "‘good” for both children and adults Some of the ingredients you might choose that offer the most in nu trients for children aie 1 ) For sweetening, use brown sugar or molasses because they offer valu able minerals. 2 ) Good cookies can be made of whole wheat or rolled oats for extra nutritive value 3 ) Include dry skim milk (nonfat dry milk solids) in cook ies, wherever possible In some recipes you can use 10 times more dry than liquid milk 4) Into cookies also can go such appetiz ing and valuable natural sweets as raisins, dates, figs and diy prunes. An interesting cookie recipe for children is called the Big Seven Cookie, because it contains seven ingredients high in nutritive value. Here are the ingredients for making five dozen two-inch cookies. BIG SEVEN COOKIES ‘ l '. t cup shortening *'j cup brown sugar Vz cup molasses 1 egg 14 cup dry milk 1 cup sifted enriched flour 14 teaspoon cinnamon 1 V 4 teaspoon nutmeg I 2 teaspoon salt 14 teaspoon soda 1 teaspoon baking powder 1 cup grated carrots or grated raw sweet potato 1 teaspoon lemon rmd, if de sired Vz cup ground raisins 1 and V* cup quick-cooked roll ed oats Heat shortening, sugar and mo lasses together over a low heat until shortening is partly melted, or cream shortening and sugar and then add molasses. Add slightly beaten egg Stir to blend Sift together dry milk solids, flour, spices, salt, soda and bak ing powder Stir into creamed mixture Add grated carrot or sweet potato, lemon rind, raisins and rolled oats Stir until well mixed (The dough should be stiff enough to hold its shape on the baking sheets If dough needs stif fening, chill it a short time.) Grated sweet potato is drier than grated carrot so if dough is too stiff, add a little milk, as needed Drop by teaspoonfuls onto lightly greased cookie sheet Bake in hot oven (400 degrees) for 15 minu tes until brown BLUBARB JAM There’s something new bubbling in the jam pot It’s a combination of rhubarb and blueberries blu barb jam. This new sweet was de veloped experimentally in the U. S Department' of Agriculture’s Western Utilization and Research Development Division to expand the market for northwestern blue berries and rhubarb. Neither fruit used alone is well suited for commercial jams Blue berries are too bland for really flavorfui preserves, and too ex pensive for moderately priced Beat Summer’s Heat!! BUY A # ROOM AIR CONDITIONER NOMt! PURCHASE NOW ... INSTALLED FREE NOW ... PAY LATER S ' A '■■■■; h ' , , > s ? s' V '-S V - THIS tS A SPECIAL EARLY SEASON OFFER/ SEE YOUR G-E AUTHORIZED DEALER L. H. BRUBAKER A 350 STRASBURG PIKE W*™? Ph. Lane. EX 3-7607 • - - - -Strasb«rg O¥ * IftomuLi |iiiCT»tC| ones. Rhubarb jams are inexpen sive, but too tart for wide popular appeal. Researchers found that combining the two, in equal parts by weight, blends the best quali ties of both. Rhubarb and blue berry flavors compliment each other and give blubarb jam a tempting wild-berry flavor. Be cause rhubarb is generally inex pensive, the blended 3am is ex pected to be reasonably priced Blubarb products 1 are not yet on the market But when they ap pear on your grocei’s shelves, you may see pancake sirup and pie mix, as well as jam, of this com bination. When we aie making sand-, wichqs, meat and meat combina tions are not too much of a prob lem. It’s the non-meat sandwich problem that sometimes brings out the cookbooks, recipe files and what have you We have here a few suggestions for sandwich idlings that do not use any meat. 1. Chopped hard-cooked eggs with chopped cabbage, carrots, celery or pickle and mayonnaise. 2 Flaked cooked fish or can ned fish, minced cabbage and salad dressing Add chopped hard cooked eggs, is desired 3 Soft sharp-flavored cheese, mashed with tomato catsup, onion luice and chopped nuts 4 Baked beans with thick chili sauce or catsup, or plain cooked dry beans with chopped pickle or onion—good in a brown bread sandwich 5._ Equal parts of peanut but ter and chopped raisins or other dried fruits. Or coarse-gnnd pea nut butter with chopped pickle and minced onion Men doing heavy physical work often prefer a good thick sand wich. A bun or biscuit filled with egg or fish salad mixture is fre quently a popular choice To make bun sandwiches hald toge ther, well slice the bun not quite through, fill with salad mixture, and pin together with a couple of toothpicks before wrapping. For he-man sandwiches, special biead as well as fillings. Nut bread, cheese bread, firm rye bread, oatmeal bread and whole wheat bread are possible sugges tions. Two ladies have sent up recipes but do not wish their names used so we will give you their recipes The first is for 7a£ess% less £/?crce THAN PREVIOUS CORRESPONDING MODEL* \ ELIMINATE UNSIGHTLY .OVERHANG INSIDE OR OUTSIDE! J Hnotl m THIS I C«s«m«n< W«nd«w Tht*wf h ih» W«H Swms Away—flush I • Cafflptefoty insitf* —Flush loud* wi*h-»ufnf# hudf W fidtw *p«nt and »n* tin* : s|“i If A , I U»... S..h— Out I l*w»r s«ih—Fluih 0. ' . «*—W.n*.*. ■ w.lhw.ll *,« in fr.M .* unn 4ous G-E QUAurr fENt CONTROL AUTOMATIC TEMPERA IRE CONTROL ITER >TATOI IR DIRECTORS ORD STORAQ* ITTEN QUIET ONKA >N IOHJTYUN# ANV VIM ASIC CAIINKT E DEKNDUIUTY tamtut 9-1 r*- <raHw* mtchaniim H tt*r» t*mly tuWk«t*4 tar f*m Vl* fr*» «*nrle* O>S i y*u I y*ar written «nty «n th* «ntlr* unit «44ltl*n*l 4 y**r r*- e«m*nt •fr**m*nt *n th* I*4 r*fri|tr*fi*n iyiftm ELEC SlHIftU SCRAPPLE 1 quart meat broth 1 pound puddings Melt together the above two in gredients Wet with three pints of water the following -2 cups cornmeal 1 cup' buckwheat flour 3 teaspoons salt Vi teaspoon pepper Bring to a boil, then allow to simmer for Vz hour or longer CUP CHEESE Let milk get real thick, scald, 140 degrees, put in a bag and squeeze whey out. Let crumbs stand one day or more if you don’t want the cheese so mild. Then add one heaping teaspoon soda to every pound. Let stand overnight; add salt to taste and add one pint water for every pound and melt. We want to acknowledge two> recipes for Smear Case that have come in from Mrs. Jacob Snyder, QUarryville and Mrs. Cynda Fox, R 1 Conestoga. Their recipes were so much like some that have been printed that we will not re print them but do want to thank them for being interested enough toi send them in to us. Are you one of the many peo ple who had roast leg of lamb for Easter and are trying to use up the left-overs in a tasty way. Why not try this ' LAMB LUNCHEON QUICKIE 2 cups chopped cooked lamb 1 10V2 ounce can condensed cream soup —mushroom, cel ery, tomato or chicken V* cup cheese spread 1 seven-ounce package elbow macaroni, cooked Combine lamb, soup,, and cheese spread in a skillet. Add cooked macaroni. Simmer about five minutes. Serve hot. LAMB PATTIES 2 cups ground cooked lamb 1 egg, slightly beaten The Mennonlte Hour Each Sunday Lancaster WLAN 12:30 P. M. Norristown WNAR 8:00 A. M. Hanover WHVR 1:00 P. M. FIRST 'THEY PAYMENT in TUNE! Y MONTHLY TERMS!^ ACT NOW ' y
Significant historical Pennsylvania newspapers