(Continued from page 8)
% cup walnuts
3 teaspoons baking powder
3 egg whites, stiffly beaten
Cream sugar, lard, salt and
vanilla. Sift -flour, add baking
powder and sift again. Add dry
ingredients alternately with
milk. Add wallnuts Fold in egg
whites. Bake at 350 degiees.
We want to thank Mrs Grube
for her nice letter We are sorry
that we do not have hei address
Another request answered
I sure like Lancaster Farming
and like a lot of the women say
I sure like the receipts I saw in
Friday’s paper that Mrs Levi H
Martin of Ephrata #2 wants a
receipt for Chess pies Here is
the one I use
CHESS PIE
(From the South)
Mrs. Albert Hornberger,
RDI Sandy Beach
4 egg yolks, slightly beaten
1 cup sugar
V> cup milk
2 teaspoons corn meal
2 teaspoons flour
H teaspoon salt
Mix well and add
H cup butter melted 'and
coaled
Last add one cup cream, light
ly whipped.
Sprinkle the top with nutmeg
and bake in unbaked pie shell
for one hour at 300 degiees
Mrs Hornberger also includes
a recipe for old fashioned bread
filling in her letter:
Here also is an old-fashioned
bread filling which I think is
the one that Mrs. Marvin Hert
zog of Stevens R 1 wants and
which I think makes very good
filling.
In a large skillet on top of the
stove crisp the bread in butter
and shortening, turning often.
When crisp, add eggs and milk,
salt, pepper, safron, onion or
parsley or celery, whichever you
like best.
Mrs Lester Faus, R 2 Manheim
sends m some suggestions and
some tasty recipes. She says in
her letter;
A reader asked what can be
done to hard-boiled eggs to pre
vent the white part fiom coming
off with the shell when removing
the shell.
I usually use at least day old
eggs or older and add a table
spoon or more of table salt to
Today’s Pattern
»••♦*'
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• *
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• *
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• •
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• *3 1
0 •
* 3#
• f
• 0
• ft
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9150 1454— 24Vz
by “IfT&ftl(vn
Pattern 9150 Half Sizes 14%,
IG'_ 18%. 20%, 22% 24% Size
16% diess, 3% yards 35-inch fall
lie, boleio, 1% yards
Send Thirty-five cents in coins
foi tins pattern —add 5 cents for
eadi pattern if you wish Ist-class
mailing. Send to 170 Newspaper
Pattern Dept. 232 West 18th St,
New Yoik 11. N Y. Punt plainly
NAME, ADDRESS with ZONE.
SIZE and STYLE NUMBER. -
the pan of eggs which I wish to
hard-boil. Use cold water and
cover eggs to one-half inch above
eggs. Bring rapidly just to boil
ing. Then turn off heat, and if
necessary, set pan off_burner to
prevent further boiling. Cover
and let stand 15 to 20 minutes.
Cool promptly and thoroughly in
cold water—this makes shells
easier to remove and help pre
vent dark surface on yolks.
Since cherries will be coming
soon here is a recipe for
CHERRY RELISH SALAD
Mrs. Lester Fans,
R 2 Manheim
2 cups red cherries
1 package Cherry gelatin
'i cup brown sugar
1 cup boiling water
2 whole cloves
*« teaspoon nutmeg
inch stick cinnamon
'a teaspoon salt
Simmer two cups cherries and
juice, one-half cup sugar, two
cloves, one-eighth teaspoon nut
meg, one-half inch stick cinna
mon and cloves and cool. Dis
solve package of gelatin in one
cup boiling water and add one
half teaspoon salt. Chill until al
most firm
Fold m cherry mixture and
pour into individual or large
mold that has been rinsed m
cold water Chill until firm.
We have not had a recipe for
Potato Rolls in a long time Mrs
Faus sends us one along with a
recipe for Cinnamon Rolls which
uses the same dough.
POTATO ROLLS
Mrs. Lester Faus,
R 2 Manheim
1 cup scalded milk
It’s here! Our famous savings event with the
m mm mm arae* rrv*? <mm tw
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5.00 Summer Hats, 3.79; 3.98 Hats
Men's $4 & $5 Dress Shirts
Boys 7 2.95 & 3.50 Swim Trunks 1.79
Mary Grey Nylons Up to 20% Off!
5Cc & 59c Hankies
★ YOUR CHANCE TO WIN ALL THESE VALUABLE PRIZES!
Grand Prize! Big Color Television by RCA
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Second Prize! The new Hamilton Electric
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SEVEN BIG SALE DAYS! FRIDAY, JUNE 7 THRU SAT., JUNE 15
Shop Friday 9to 9 * Other Days 9to 5:30 * Closed Mondays * Watt & Shand, Lancaster, Pa.
1 cup hot mashed potatoes
Vi cup shortening
*4 cup sugar
2 teaspoon salt
1 cake fresh or one package
diy yeast
Vi cup lukewarm water
2 eggs beaten
5 or 6 cups flour
Combine milk, potato, shorten
ing, sugar and salt in large mix
ing bowl, let stand until luke
warm Add yeast softened m the
onc-half cup lukewarm water, add
eggs Add one and one-half cups
Hour apd beat well Cover and
stand in warm place one hour or'
until full of bubbles Stir in four
and one half to five cups flour to
make a fairly stiff: dough Knead
until smooth on lightly floured
surface Place in gi eased mixing
bowl, grease top of dough, cover
and chill in refngeraloi About
one and onehalf hours before
serving time, shape desired rolls
Place on greased pans, let rise
one to onefourth hours or until
doubled in size Bake in hot oven
425 degrees 15 to 20 minutes
Using Potato Roll recipe make
CINNAMON ROLLS
Mrs. Lester Faus, R 2 Manheim
Divide dough in half and roll
into oblong shape Spread with
two tablespoons melted butter
and sprinkle with onethird cup
brown sugar and two teaspoons
cinnamon mixed A half cup rais
ons may be added Roll up tightly
Cut in 1-inch slices, place each
slice into greased muffin cup Let
rise and bake in hot oven 425 de
grees 15 to 20 minutes
These rolls are very good The
plain potato roll lecipe is good
when made in muffin cups also
year’s most exciting values
For the
Farm Wife and Family
In the lunch box oi aftei school
or perhaps as a bedtime nibble,
Raisin-Oatmeal Cookies arc a fam
ily favontc Laid is used in this
recipe, lard will help the cookies
stay moist and fiesh for days, 'f
they-last that long
Remembei, crisp, thin cookies
should be kept in a can or iar
with a loose covei while soft cook
ies should be kept in an an-tight
container
RAISIN-OATMEAL COOKIES
IVz cups sifted ennehed flour
’6 teaspoon salt
1 teaspoon baking powder
Vz teaspoon allspice
14 teaspoon cinnamon
Vz cup lard
1 cup sugar
1 egg
1 , cup milk
1 teaspoon vanilla
3 /i cup raisins
r 2 cup chopped nuts
1 i cups rolled oats
Sift together flour, salt, bak
ing powder and spices Cream
lard and sugar until light and
fluffy. Add unbeaten egg and
mix well Combine milk and
vanilla Add sifted dry ingredi
ents alternately with milk to
creamed mixture Add raisins,
nuts, and rolled oats Mix well
7o Anniversary
5.99
. 4.79
8.79
28.79
13.79
47.79
95c
4.79
2.79
2.99
2 for 74c
Lancaster Farming, Friday June 7, 1957
o-<- 'I. ? . .*,.. .. «£■<-'-'-’»<<£ *nrf *—- -> ~*“ “■♦ ■ '“*
Women's 2.50 & 3.50 Gloves
Misses' 8.98 to 10.98 Skirts
Women's 5.00 Handbags .
Stainless Scissors & Shears
3.95 Richelieu Summer Beads 1.79 *
5.00 Fortuna Girdles and Panty Girdles, 2.99
Women's 17.95 & 19.95 Dresses 13.79
Women's 8.98 to 10.98 Bathing Suits 5.79
Women's 2.29 to 2.98 Blouses
2:98 Princess Peggy Dresses, 2.29: 2 for 4.50
25.00 & 29.95 Junior Suits . . .19.79
Children's 3.95 Topper Sets 1.97
Group of Lingerie ... 1/3 Off!
Third Prize! RCA Victor Portable TV Set
Three Special Prizes! 9x12 rug for any
room in your home .>. $5O Boon
ton “Patrician” 32-pc dinnerware set
. everything for a full-course turkey
dinner!
e f n
Two Changes
Sent for Recipes
Using Rhubarb
Two readers who submitted re
cipes recently send the following
changes
Mrs Robert Lofevoi, Hi Quai -
ivville, says that the boiling
time for her Rhubaib Sauce was
omitted either in the original re
cipe or in printing
She says the rhubaib should
be boiled 15 minutes after it has
been dropped in hot s>rup
And Mrs Aaron Fisher, R 1
Ronks, says that she should have
said to use 1 tablespoon of lard
instead of 1 tablespoon of flour
in her Rhubarb Crumb Pie re
cipe
Mrs Lefcver reports that she
has tned the Rhubarb Custaid
Pie submitted by Mis Fannie
Risser, R 2 Mt Joy “It was very
good”, she says
Drop by leaspoonfuls on cooky
sheet and bake in a moderate
oven 375 degrees for 15 to 20
minutes Yield 4 dozen cookies.
We have two more rhubarb
(Continued on page ten;
Plus Tax
9
1
*<•
1.69
6.79
3.79*
1.79
1.79