li 'I r. 11 ■> m i 10—Lancaster Farming, Friday, June 21, 1957 (Continued from page nine) and had whole wheat crackers. The grandchildren liked them as well as we did. I appreciate the active interest the farm women take in giving their receipts. I think it’s a nice way of com ijiijncating and gaining acquaint ances and friends. I also want Dr. Foreman to know that I always read his comments on the Sun day School lesson and use ex tracts from them. Thanks for a paper like Lancaster Farming. Many thanks to Mrs. Baer for her nice letter and now here is her recipe for Southern Chess pie which she says is originally from England, a delicacy of nuts and transparent custaid. SOUTHERN CHESS PIE Mrs. Frank N. Baer, Salunga Mix: 1 cup brown sugar (packed) Vz cup granulated sugar 1 tablespoon flour Beat in thoroughly. 2 eggs 2 tablespoons milk 1 teaspoon vanilla Vz cup butter, melted Fold in one cup pecans or wal nuts Pour in an 8-inch pastry lined pie pan Bake just until set. Serve slightly warm, plain or with whip ped cream. Bake 40 to 50 minutes in a 375 degree oven. This recipe was taken from Betty Crocker’s Picture Cookbook, Revised Edi tion. it * ♦ Mrs. Baer also says in her let- Better Chicks for You Through Breeding Research Chicks Chicks for for Meat Eggs Manheim Pike EX 2-3155 We Will Be Hulling - Washing and Processing Peas and Lima Beans This Year as Usual GETZ BROS. EAST PETERSBURG. PA. Ph. LO 9-1232 ATTENTION PLEASE. I take great Pleasure in Announcing. Another Crop of very fine Large White and Dark Sweet ♦♦ :| Also Red Pie Cherries H Enjoy our very Popular jj Program, Of Self service w Pick them yourself. Bring :: Pop, Grandma and Grandpa, along. Ladders will be Hi furnished. Ready Around June 20th. H. LANDIS New Danville Pike, Tel. Lancaster EX 26022 H ♦♦ NO PICKING SUNDAYS. ’• I !•' r f > iir i*i i 'I * i •! >rr; ' I’m also including a Rhubarb Punch that has been served at wedding receptions. Even those who don’t like rhubarb enjoyed the punch and wondered what it was made of. After I told them it’s a Rhubarb Punch, well they said “it’s good.” CfOOD LUCE PUNCH Mrs. Frank N, Baer, Salunga Cut in fine pieces one quart rhubarb (about two dozen stems) Add water to cover. Cook soft about 10 minutes. Dram through cheese-cloth bag. Measure should be about three quarts. Dissolve three cups sugar and two cups water. Cook 10 minutes to rnaki syrup. Add the juice of six lem ons. (I substitute often a little canned lemon juice when I hav en’t enough of lemons. The fresl lemons are preferred.) Add als one cup pineapple juice and the rhubarb juice. Pour over chunk of ice in Punch bowl. Just befon serving add one quart ginger ale although I used 7-Up. Makes on> gallon and serves 24 I ofteh us. this punch for ourselves withou the 7-Up. It makes an inexpensive and refreshing punch. I make the rhubarb juice concentrate am freeze it in the quart milk boxes When I use it, I peel the box o£ and pour the water etc. to it. Hope you’ve enjoyed these re cipes sent in by our friends today. We’ll be back with more next week. LANCASTER FARMING Classifieds Ads Pay PASTURES i For year round grazing sow* a Swiss Permanent Pasture* Ready to pasture in 8 weeks.' No more reseeding. | We also have an excellent Hay—Pasture Silage Mix' 2-3 cows per acre grazing. \ Casupa Super Green Pastures. 1 FRED FREY ; QUARRYVILLE, PA. I ST 6-2235 ! SHANK Lancaster, 6 ft - j • jr* if.»m t r f * ••> ’ ,r : SOUTHERN OVEN-FRIED chicken was the dish that was prepared by Miss Barbara Eby, 1013 Lititz Pk., Lancaster, to give her first place in the junior division of the cooking contest at the Poultry Assn, barbeque Saturday. Topping all of Lancaster County’s famed cooks was a man, W. R. Hutchinson, 334 North Charlotte St., Lancaster, who pre- 1 pared chicken legs in a new and novel way. (LF Photo) Stuffed Chicken Legs a la Hutch Takes Prize at Poultry Barbeque Hare are the prize winning re- gq ueeze £e\y drops of -lemon cipes in the poultry cooking con- [ j UJlce o ver chicken and pour test held at the Lancaster Coun- sauce on top. Allow one chicken ty Poultry Assn, (barbeque which le S P er serving and increase am was held Saturday at Lititz ■ —“~~ Springs Park. The first prize recipe in the senior division prepared by W. R. Hutchinson, Lancaster, was. Stuffed Chicken Legs a la Hutch 4 chicken legs Package of Brown and 'Serve sausages 1 tablespoon minced onion 2 tablespoons chopped celery Salt and pepper to taste 1 tablespoon each: parsley, tarragon and chervil Vi cup butter 1 chopped carrot 1 chopped onion 2 cloves minced garlic 1 cup chicken bouillon 1 tablespoon Bovril (or meat glaze) % half lemon Vz cup mushrooms Remove the upper part of bone from the chicken leg, leaving enough at the lower end so- that the leg holds its shape. To do this, cut meat from the top of bone and then cut meat careful ly from the bone using a scrap ing motion. Bend leg at knee joint and cut through joint with sharp knife. Crumble sausages and add one tablespoon minced onion and celery. Stuff mixture lightly into the cavity and bind with thread Season to taste with salt and pepper and sprinkle legs with herb mixture Melt but ter in skillet and brown the chic ken pieces very quickly on all sides Add chopped carrot, onion and garlic and cook for 10 min utes Then add half of the chic ken bouillon and simmer slowly for 40-50 minutes Use remain ing chicken bouillon wh’ch liqu id has simmered down The legs Should hold their shape. Skim excess grease from sauce and add Bovril. Press through sieve and taste for seasoning. Add j chopped mushrooms which have been sauteed in (butter. Arrange stuffed legs on parsleyed rice. I TREE! 2 Aluminum Lawn Chairs with the purchase of each Bed room or Living Room Suite. \ NATIONALLY ADVERTISED I FURNITURE ON DISPLAY \ c fnr „ Mon., Tues., Wed. 9 A.M. to 6 P.M. store hours. ThurS ) Fri > Sat _ 9 A M to 9 P . M . DELIVERY AVAILABLE EASY TERMS FREE PARKING NOW ... 2 STORES TO SERVE YOU BETTER MARTINDALE INTERCOURSE FURNITURE STORE BRANCH PH. HILLCREST 5-2932 PH. SOS-3752 ' “The Cash Discount Stores” - L V:mV THE EMBLEM OE QUALITY and SERVICE Wolgemuth Bros., Inc. Florin, Pennsylvania Phones: Mount Joy 3-9551 and 3-8311 :nt of sauce accordingly. ' This is the first place recipe in the junior division prepared by Miss Barbara Eby, 1013 Lititjs Pk., Lancaster. j Southern Oven Fried Chicken 1 four oz. package potato chips crushed l A teaspoon garlic .salt Dash pepper 1 diS3omted frying_ chicken % cup shortning melted % teaspoon salt Combine crushed chips and seasoning. Dip chicken in melt ed butter, roll in chips. Place pieces skin side up so they do not touch in greased shallow pan. Bake in moderate (375 de gree) oven one hour or until tender. Do not turn. This is the second place reci pe in the senior division pre pared by Mrs Helen Hastings, Kirkwood. Our Best Chicken Salad 1 chicken cooked (cut fine) 1 teaspoon salt % teaspoon pepper 2 teaspoons grated onion 1 cup celery (cut fine) 1 cup cabbage (cut fine) or 1 cup white seedless grapes Cut in quarters 3 hard boiled eggs (reserve one for garnish) Vi cup homemade mayonnaise v. cup Hellmon’s mayonnaise Combine all ingredients, mix with mayonnaise. Serve on lettuce, garnish with hand boiled egg and tomato wedges . And this is the second pjgce recipe m the junior division, prepared by Miss Mary Grube, R 3 Lititz. Chicken a la King Vi cup butter U cuip flour cups chicken stock 1 cup milk Cook above ingredients until thick as cream. Add three cups cold diced chicken. Add four ounces mushroom buttons and two ounces chopped pimento. -Heat to boiling point and setye in individual pattie shells. Gar nish with diced hard-cooked egg', -paprika and parsley.
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