g Lancaster Farming. Friday, Oct. 18, 1957
For the
Farm Wife and Family
Vary Your Apple Pies by Melting
Thin Slices of Cheese After Baking
Apples and cheese, both in such
plentiful supply on markets this
fall, make good company as
snacks or for desserts.
There’s that traditional team
of apple pie with cheese, of
course. An easy, novel way to
vary it is by serving the pie hot
from the oven with melted cheese
over the top crust. Here’s how:
After the pie is baked, lay thin
slices of cheese or grated cheese
over the top, and put in a very
moderate oven (325 degrees) un
til the cheese is melted.
Then there's an apple-cheese
dessert spiced with cinnamon,
that everybody in the family will
go for. Here are the ingredients,
for six servings.
APPLE-CHEESE DESSERT
5 cups apple slices (pared)
1 tablespoon lemon juice
% cup sugar
V* teaspoon cinnamon
% cup sifted flour
*4 teaspoon salt
V* cup table fat
% cup grated cheese
Fill pie pan or shallow baking
dish with apple slices. Sprinkle
with lemon juice and one-fourth
HEAR
The Mennonite Hour
Each Sunday
Lancaster WLAN 12:30 P. M.
Norristown WNAR 8:00 A. M.
Hanover WHVR 1:00 P. M.
COUNT THE ADVANTAGES
OF SAVING HERE!
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savings, as well as a good return. Besides, our
savings accounts are flexible you may open an
account with any amount and add to it whenever
you wish. Why not pay us a friendly visit soon
and get started saving here?
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Paid On Savings
Accounts Insured to $lO,OOO
Ifirst federal!
® Savings and Joan
ASSOCIATION OP LANCASTBR
25 North Duke St.^g^
4nini f ph ° ne ex 75898
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Emlen H. Zellers, Secretary
cup of the sugar
Mix cinnamon, flour, salt, and
the other half cup of sugar. Cut
in the fat until the mixture is
granular. Stir in the cheese.
Spread over apples. Bake at 350
degrees until apples are tender
about 40 minutes.
Cool before cutting to serve.
Serve with plain or ice cream, as
desired.
> * *
Here is another fruit dessert
we’re sure you'll like. It is sent
in by one of our readers who is
only 15 years old. We are so glad
to hear from Sylvia Sweigart, R 2
Denver and hope that we’ll be,
hearing from some more of our
younger readers. She says in her,
letter:
I am 15 years old and love to
cook. I am sending you this re
cipe, because I think the ladies
will litre it. It is called
CHERRY SQUARES
Sylvia Sweigart, R 2 Denver
Drain:
1 can sour cherries (reserve
juice for Cherry Sauce)
Sift together;
1 cup flour 'sifted)
1 teaspoon baking powder
Vz teaspoon salt
Blend thoroughly:
1 tablespoon butter
1 cup sugar:
Add:
Two unbeaten eggs to sugar
and butter mixture and mix well.
Blend in dry ingredients and mix
thoroughly. Stir in one cup drain
per Annum.
THIS PRETTY JAPANESE lantern makes
a lovely quilt. Many artistic quiltmakers
embroider a swinging rope from lantern
to lantern after the quilt is set together
ed cherries and one-half cup Eng
lish walnuts. Turn into well
greased square cake pan and bake
in moderate oven (350 degrees)
for 35 to 40 minutes.
CHERRY SAUCE: One-third
cup sugar, one tablespoon corn
starch, juice of chemes and
cherries. Combine these ingred
ients and cook over medium heat,
stirring constantly until thicken
ed and clear. Put over cake when
it is being served.
Eggplant is a new food to many
housewives, and unfamilianty
with it is causing many families
to miss a taste treat.
This handsome, deep-purple
Printed Pattern
Inj 't(|k>Mfen'inA*Y£*«
Printed Pattern 9178 Misses’
Sizes 12, 14, 16. 18, 20 Size 16
takes yaids 35-inch fabric:
14 yard contrast.
Send Thirty-five cents in coins
,for this pattern —add 5 cents for
each pattern it you wish Ist-class
mailing Send to 170 Newspaper
Pattern Dept., 232 West 18th St.,
New York, N. Y. Print plainly
NAME, ADDRESS with ZONE,
SIZE and STYLE NUMBER.
EGGPLANT
12—20
and quilted. This is a pattern designed to
use some of your brighter print pieces. Be
sure to allow for seams. (Copyright: Week
ly Star Farmer)
$
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