6—Lancaster Farming, Friday, June 20. 1958 For the Farm Wife and Family This Is Strawberry Season; Take Advantage of Their Versatility Strawberries come in with a bang onoe the season starts. Once this wonderful red harvest sarts, it’s wise to use delicious straw berries as frequently as possible. The season during which they can be bought clibaply is relatively short. One of the handsomest and most delicious ways of using them is in a Strawberry Cream Roll. It’s made with a simple sponge cake batter baked in a thin sheet; cool ed, then spread with whipped cream and sliced strawberries and lolled up in a beautiful, big roll. Serve it in generous slices and >ou’ll agree it’s wonderful. STRAWBERRY CREAM ROLL 4 eggs 1 cup sugar 5 tablespoons water 1 teaspoon vanilla 1 cup sifted cake flour or all purpose flour *4 teaspoon double-action bak ing powder V-t teaspoon salt 1; 2 pint cream, whipped and k GAS INSTALLATION: limited tint only Suburban Atlantic States Gas Co. P.O, Box 1267, Lane., Pa, ' Phone: TWinoaks 8-3371 HUGE SAVINGS! Hurry In Before They’re Gone! L. H. BRUBAKER I•«■(•All luitVittj 350 Strasburg Pike - Lane. Ph. Lane. EX 3-7607 Strasburg OV 7-6002 slightly sweetened 1 pint strawberries, sliced and slightly sweetened Use an electric mixer or rotary egg beater. Beat eggs until thick and lemon colored Gradually heat in sugar Beat the water and vanilla m all at once Sift to gether dry ingredients and add all at once, folding them in by hand. Pour immediatey into 15 x 10 inch jelly roll pan that has been lightly buttered To make jelly roll pan Use a 24 me h piece of 18 inch wide heavy duty aluminum foil Fold in half to make sheet 12 xlB inches Turn up the edges one inch on all sides and miter cor ners for firmness. If you’re an old jelly roll hand, you’ll appre ciate the cake this foil pan pro duces, since it is soft and rolls easily Bake the cake in a moderate oven 375 degrees for 12-15 min utes or until a very light brown (Do not overbake ) Turn out on a large sheet of foil which has been FREE BARGAIN DAYS "SI Refrigerator- Freezer ''w* heavily sprinkled with granulated sugar. If you’ve made your own foil pan, unfold corners and peel off cake. Trim off side crusts if they are hard. Roll up immediate lv and, let stand uncovered until cool When cool, unroll and spread with the cream and strawberries. Roll up again, then chill in refrig erator about one hour before serv ing Cover with foil during chill ing. IMPRESSIVE INDIVIDUAL DESSERTS Crunchy and delicately touched with the natral flavor of real but ter is a true description of But ter Crunch Pastry Shells There’s a choice of strawberry, blueberry, cherry, or peach for filling Crushed cornflakes give the pas try a delightful crispness that brings it into a class of its own. If there are shells left for a second day, it’s a good idea to wait until you’re ready to use them before filling. That way tneir crispy quality is retained The elegant final touch to this dessert comes with whipped cteam For just right whipping use a chilled deep bowl with straight sides so the beaters are well submerged in the cream. BUTTER CRUNCH PASTRY SHELLS IVz cups flour % cup butter 3 or 4 tablespoons water 1 cup crushed cornflakes Place flour in mixing bowl. Cut buter into it with a pastry blender or two knives until the mixture resembles' coarse meal Add wa ter until the dough clings to gether Mix in cornflakes. Turn onto a lightly floured board and roll out Cut into cucles and shape into muffin pans Prick shells with a fork Bake in a pre-heated 150 degree oven for 10-12 minutes or until lightly browned Let cool dightly, then remove from pans Fill with fruit fillings and top with whipped cream Handle edre ‘ully as these are fragile. Makes 12 shells. 'HEAR The Mennonlte Hour Each Sunday Lancaster WLAN 12:30 P. M. Norristown 8:00 A. M. Hanover WHVR 1:00 P. M. lllllllliilll ili illiliil , N < —< S r *>t i*% v ✓ ■‘'••s J s 1 Jt" -it Tappan Gas Stoves NOW - $3O off regular low price on Stoves used 1 day for cooking contest. iiiiiiiiiiiiiiiiiiiiiiiniiiii STRAWBERRY FILLING 2 cups hulled, washed, sliced strawberries V* cup water % to % cup sugar Va teaspoon salt 1 tablespoon cornstarch 2 tablespoons butter Combine all ingredients ecept butter in saucepan. Cook over medium heat, stirring constantly, until smooth and thickened. Re move from heat and add butter. Cool slightly and pour into tart shells. This will fill 6-8 small pas try shells. Makes IVa cups. Blueberry Filling Substitute two cups fresh or water packed blueberries (drained), for the strawberries Add one tablespoon lemon juice. Chery Filling Substitute two cups tart pie cherries for the strawberries One-fourth almond extract may be added. Cherry juice may be used in place of water. Peach Filling Substitute two cups sliced peaches for the straw berries Use one-half cup peach liquid or water. Homemade Ice Cream sodas aie just the thing to serve for party refreshments these warm sum mer days. They are so easy to make at home just a few sim ple steps to follow to obtain real professional results First you meed tall glasses, straws, and long handled poons to make it fun. In gredients for the soda would in clude chilled sparkling water or caronated beverages of your Attention! JUST ARRIVED! Polyethylene Covering for trench silos, haystacks, straw stacks, lumber Size: 12—-16—20 foot Clear or Black PLACE ORDERS NOW GROFF’S HARDWARE S. Railroad Ave. New Holland, Pa. lllllllllillllltliUlllUllilllllllllllliHlUinilllillllllllffllttSiinilßllHilillllHlliHWUnQ Limited number remain unsold. Ward Bottle Gas EPHRATA illiilUIIIIHIIIUIIffilllllill!llIII»ll!IIHII]lilllllIlinil ? I. Winners Used TAPPANS All prizes in county poultry cooking contest were won by those cooking on choice, a variety of flavors ami fruits and, of course, plenty of ice cream in the freezer. To make an ice cream soda as bubbly and frothy as the best, be sure that the bottled soft drink used is well chilled and freshly opened. The small sized bottle of carbonated beverage is ideal for this reason. The procedure to follow is very simple. Into a tall soda glass first put crushed fresh or frozen fruit or' syrup. Stir into this a spoon full of ice cream, whipped cream or one-half cup light cream. Fill the glass thee-fourths full with chilled carbonated beverage. Float into the carbonated mixture two dippers or two full table spoons of ice cream and then add mere carbonated beverage to fill to the top The following soda recipes make one serving. PINEAPPLE ROYAL SODA 1 tablespoon canned, crushed pineapple 2 tablespoons ice cream or light cream Carbonated water 1 or 2 scoops Vanilla ice cream Pour fruit syrup, then light cream or ice cream into a glass and stir to mix. Fill glass three fourth full with chilled caronated water, add ice cream. Then more carbonated water to fill to the top. RASPBERRY SODA 2 tahespoons frozen raspberries 2 tablespoons light cream or ice cream Plain or fruit-flavored carbon- (Continued on page seven) ■lie lilillillliilll liilllililiilllill
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