8 Lancaster Farming, Friday, August 23, 1957
For the
Farm Wife and Family
Sherbet, Ices, Ice Cream Can Add
Extra Taste to Summer Fruit Salads
Do you remember what makes
ices, sherbets, and ice creams dif
ferent from each other?
An ice is a mixture of fruit
juices, sugar and flavoring. A
sherbet is an ice, but with egg
whites, milk, cream, or gelatin
added. Ice creams have a base of
either cream or custard, beaten
during freezing.
These frozen products can be
easily made at home, thanks to
modern refrigerators. A scoop of
homemade, refreshing sherbet or
ice dresses up a salad or fruit
cup. It’s also a welcome addition
to a fruit juice blend. Serve ices
with chicken or turkey. Fill smal
ler paper cups with an ice, freeze
beforehand, and serve right on
the dinner plate.
We have an answer to a request
today. Mrs Omar Umble sends m
a recipe for Kosher Dill Pickles
which was requested several
weeks ago. She says in her letter.
We enjoy your paper. Thanks to
the ladies who have contributed
recipes; have tried a number of
them and they were good. Some
one requested a recipe for Kosher
Dill Pickles Here’s the one I use.
KOSHER DILL PICKLES
Mrs. Omar Umble, Atglen, Pa.
35-40 3-inch pickles
1 cup pickling salt
8 cups water
2 cups vinegar
3 cups water
8 bunches dill
8 small hot red peppers
8 buttons garlic
2 tablespoons pickling spice
Wash and dry pickles. Soak 24
hours in brine made of one cup
salt, eight cups water
Remove pickles from brine and
dry. Combine vinegar, three cups
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|j^(j§j)Q(ji),
water, pickling spices and dill.
Place on high heat. Bring to a
boil; add pickles. Remove from
heat. Pack into hot sterilized jars
with at least one bunch dill, two
hot red peppers and two buttons
garlic. Place vinegar back on high
heat. Bring to boil. Pour boiling
liquid over pickles to within Vz
inch of top of jars. Seal at once.
Mrs. Umble also has an answer
to another problem:
To Mrs. Harvey Kurtz and Mrs.
Tom Millard, Elverson, Pa- who
requested ways to put coconut on
cakes.
Ice layers, put together, then
ice the side all around. Put coco
nut in soup plate, then lift cake
by top and bottom and turn in
the coconut until all iced side is
covered with coconut; then put
cake on plate, ice top and put
coconut on top, patting with spa
tula or hand.
SANDWICH SUGGESTION
Ever try making sandwiches
with frozen slices of bread’
Making sandwiches this way
keeps the fresh quality of bread.
It will also help “refrigerate” the
lunch box and save time in
making sandwiches.
Bread is easier to spread when
frozen than when soft and crumb
ly. The chill from frozen slices
put together in closely wrapped
sandwiches keeps the filling in be
tween fresh even keeps lettuce
crisp for several hours. That chill
also keeps other foods in the
lunchbox cold. Then, when the
slices thaw, they have the charact
eristics of fresh bread. All in all,
it may be considered a “cool”
idea, especially for summer
PLASTIC SILO
* * *
Ph. Lane. EX 2-2659
months when lunches often suf
fer from hot weather.
The best way to keep bread
fresh and avoid staling is to keep
it frozen in the freezer, the
frozen food compartment, or even
the “ice cube” compartment of
the refrigerator. Many families
purchase a supply of bread for a
week or two and keep it in their
freezers. Frozen* sliced loaves are
especially convenient because the
slices separate readily without
thawing and may be used frozen
not only for sandwiches but also
for toasting. A frozen loaf thaws
in 3 to 4 hours at room tempera
ture. Frozen slices thaw more
quickly.
♦ * a
Summertime is saladtime and
here is one that we’re sure every
one will like. It’s main ingredient
is the ever-popular carrot.
CARROT-NUT SALAD
2 cups coarsely grated carrots
1 green pepper chopped
1 teaspoon minced onion
Vi teaspoon salt
% cup nuts
Vi cup mayonnaise dressing
Lettuce
2 hard-oook eggs
Vz cup pimento stuffed olives,
sliced
Combine grated parrots with
green pepper, minced onion, salt,
coarsely-cut pecans or English
walnuts and salad dressing. Serve
on lettuce and garnish with sliced
stuffed olives and quartered hard
cooked eggs.
Menu suggestion; Beef patties,
corn on the cob, green beans, car
rot-nut salad, biscuits, butter and
sliced peaches with cream.
One of our readers, Mrs. S.
Wayne Grube, RD#l, Lititz,
writes to us and says
I sure would miss this paper as
I look forward to seeing the new
recipes every week. I often try
some of them. After I made the
Black Joe chocolate cake my hus
band said as far as he is concerned
I can throw all my other choco
late cake repipes out.
I had another that I liked very
much and I mislaid it I think it
was sent by a Miss E. H If you
SUPPLEMENT DRY PASTURE NOW!!
Gufeau
SAVE
TIME
and
MONEY I
jr \ BUB®-
\
Lancaster— Manheim New Holland Quarryville
still have it would you please
print it again. It was a Maraschino
Cherry Cake.
Well, Mrs. Grube, we cannot
seem to locate the recipe you are
looking for. Maybe one of our
readers has kept the recipe or
maybe Miss E. H. will see this and
send it to you or to us. In the
meantime here is a recipe to help
you out in case you cannot locate
the one you are looking for.
MARASCHINO CHERRY CAKE
Cream together until fluffy:
% cup soft shortening (half
butter for flavor)
IVz cups sugar
Sift together;
3 cups sifted
2 Vi teaspoons baking powder
.1 teaspoon salt
Add alternately with:
Vi cup cherry juice
% cup milk
Stir in:
Vz cup chopped nuts
16 maraschino cherries, cut in
eighths
Fold in:
5 egg whites (% cup) stiffly
beaten
Pour into two 9-inch layer pans
or one 13x9” oblong pan. Bake
layers or oblong for 30- to 35
minutes at 350 degrees.
You might also like to try this
recipe for a
MARASCHINO CHERRY TAKE
Sift together:
IVz cups flour
VA cups sugar
3 teaspoons baking powder
% teaspoon salt
Add:
% cup shortening
Vi cup maraschino cherry juice
Vz cup milk
16 maraschino cherries, cut in
eighths
Cut'shortening into sifted dry
ingredients Add milk and cherry
]uice. Beat vigorously with spoon
or on medium speed of electric
mixture for two minutes. Fold in
cherries.
Add.
4 large unbeaten egg whites
Beat two more minutes
WITH
DAIRY FEEDS
C COt/i
Mfg. in our modern mill at New Holland
Fold in one-half cup chopped
nuts
Pour in greased layer pans and
bake for 30 minutes at 350 de
grees. Makes two 9-inch layers.
Meat m every dish from cock
tail to dessert sounds highly un
likely, doesn’t it. Yet a way has
been found to serve meat four
times in one meal. We wouldn’t
recommend this menu everyday
but here it is to show you it can
be done. And quite tasty it
sounds, too.
THE COCKTAIL: Pour cock
tail iuice over one-half cup cold
roast veal (cut m ¥2-inch cubes)
and one-half cup chopped celery.
It makes a sort of shrimp cock
tail without shrimp but good.
(The sauce catsup or chili
sauce with a taste of horseradish
added).
THE MAIN- DISH: Combine
browned, cubed chunks of beef
shank, insh potatoes cut for
french fries, carrots peeled and
split, and onions sliced V4-mch
thick. Wrap the ingredients to
gether in aluminum foil and bake
in a 350 degree oven for about
one and one-half hours'(or in the
coals of an outdoor grill).
THE SALAD: Cook one onion
in two cups of beef stock the
liquid that comes from stewing
a not-so-tender piece of beef. Dis
card the onion. Soak one envelope
ox gelatin in one cup of cold water
for five minutes and add the two
cups of stock. Add the juice of
one lemon and cool unbl it be
gins to thicken. Then add two
cups chopped cold veal, one
fourth cup sliced stuffed olives,
and one-half teaspoon chopped
parsley Put into a mold and chill
until set.
THE DESSERT: Vanilla ice
cream with mincemeat sauce. To
make the sauce, combine one cup
moist mincemeat with the grated
rind of one orange and enough
orange juice to give it the consis
tency you like.
How’s that for a meal with lots
of beef and ingenuity?
(Continued on page 9)
SAVE
with Low Low
Price during
August on
14% DAIRY FEED
32% MILK MAKER
Guaranteed Analysis
14% Dairy
Feed
Protein
Fat ..
Fiber .
14% 32%
. 3% 2% %
10% 9%
FARM BUREAU FEEDS are ..
0 Highly Palatable
% Nutritional
O Fortified with
Minerals
d Rich in Molasses
32%
Milkmaker