B—Lancaster Farming, Friday, -vuiy 4, 1958
For the
Farm Wife and Family
An Ice Cream Pie Is Easy to Make
Can Be Stored in Freezer for Guests
Marble ice cream pie, the per
fect dessert anytime, any
where, any occasion is truly
a modern recipe.
What do we mean by a mod
ern recipe a pinch of time, a
dash of imagination, a judicious
combination of prepared mixes,
can be stored in the freezer and
he ready to serve in a matter of
minutes
MARBLE ICE CREAM PIE
1 ready-to-use 9” pie shell,
baked pastry or crumb
crust
cup cold quick fudge mix
sauce (follow the direc
tions for Cold 4-minute
Fudge Sauce on a pack
age of quick fudge mix)
1 package freezing mix
vanilla
1 cup heavy cream
1 cup milk
To decorate:
Shaved fudge or Spirnkles
cup heavy cream, whipped,
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Aiit CO^DgTiO^SEH
Available in 115 V. 9000 BTU* ca
pacity (model R-462) and 230 V.,
10,000 BTU* capacity (model
R-472)
low! Compact! Powerful!
New 10-Position Performance
Selector
Easy-action Rotary Controls
Super Quiet
Automatic Temperature Control
Distinctive Modern Styling
Washable Permanent Air Filter
Five-Year Written Protection Plan
•Coolmt capacity tested and rated m compliance with ARI (Air Conditlonmt and
Refnceration Institute) Standard 110 56
Conestoga RP
Farm Service B
w
sPark Ave., Quarryville Ph. ST 6-2597 |
or prepared whip
Make ice cream according to
directions on the package for
Deluxe ice cream. (Whip cream
and milk in a deep bowl until a
deep layer of foam forms two
minutes on high speed. Add
freezing mix Whipe one minute
more to dissolve ) Pour directly
into pie shell Pour fudge sauce
in an irregular design over ice
cream. Decorate edge with whip
ped cream, shaved fudge or
sprinkles Put in zero degree
freezer and freeze until firm.
Another version of the ice
cream pie- Make pastry shells
ahead of time and store in freez
er. Then, when there’s company
coming, thaw that pie shell m
the wrapping and, just before
serving, spoon in generous serv
ings of your favorite ice cream
Pour on a very special sauce,
serve at once with a flourish 1
Change the ice cream flavor to
suit your mood or change the
sauce to suit the ice cream Here
we suggest a number of sauces
YOUR BEST
DEAL!
Before you buy
any air condi
tioner, see us for
the best deal in
town on the new
low G-E Thmline.
made with maple-blended syrup
as the base. Nothing finer you’ll
find then special fruit sauces
such as these over ice cream
ot the same or a contrasting
flavor. For example, Maple
Banana Sauce with banana ice
cream is excellent, and Maple
Blueberry Sauce over peach ice
cream is good, too.
These sauces are also good on
bread puddings and custards.
EASY MAPtE SAUCE
1 tablespoon cornstarch
Vs teaspoon salt
1 cup maple blended syrup
2 tablespoons butter
Combine all ingredients in
small saucepan. Bring to a boil
and simmer three minutes, stir
ring constantly. Serve hot, or
chill. Yield, one cup.
MAPLE BANANA SAUCE
Vz cup maple-blanded syrup
% to three-fourth cup, deed
bananas
Chopped maraschno cherries
(optional)
Combine maple-blended syrup
and diced bananas. Garnish with
chopped cherries. Makes about
one cup.
MAPLE BLUEBERRY SAUCE
Vz cup maple-blended syrup
% to % cup fresh blueberries
(or frozen blueberries,
thawed and drained)
Combine maple-blended syrup
and blueberries Chill, if desired.
Makes about one cup.
For you cooks who would like
to add a different flavor to a
meal try this Gourmet Cheese-
Mushroom Pie The filling is
hearty but its flavor is artfully
subtle.
GOURMET GHEES E-
MUSHROOM PIE
Pastry
1 cup sifted enriched flour
Vz teaspoon salt
J 'j cup shortening
2 to four tablespoons cold
water
Cheese Filling;
2 tablespoons butter or mar
garine
Printed Pattern
902.
SIZE.'
UVi—24Vi
Inj
Printed Pattern 9027 Halt
Sizes 14%, 16%, 18%, 20%, 22%,
24%. Size 16% requires 4%
yards 35-meh fabric.
Send FIFTY CENTS in coins
for this pattein —add 5 cents for
each pattern if you wish Ist-class
mailing. Send to 170 Newspaper
Pattern Dept, 232 West 18th St.,
New York, N. Y. Flint plainly
NAME, ADDRESS with ZONE,
SIZE and STYLE NUMBER,
% cup chopped mushrooms
3 tablespoons minced onion
3 tablespoons enriched flour
2 cups shredded Swiss cheese
(eight ounces)
4 eggs, beaten
I cup milk
1 cup light cream
% teaspoon salt
Vs teaspoon pepper
Paprika
Make pastry and bake in mod
erately hot oven (400 degrees)
5 to 7 minutes.
Meanwhile, prepare Cheese
Filling. Melt butter or margarine
in small skillet. Add mushrooms
and onion and cook until lightly
browned. Combine flour and
cheese, then add mushroom mix
ture. Turn into bottom of pie
shell. Combine eggs, milk, salt,
cream and pepper Pour over
cheese mixture in pie shell
Sprinkle with paprika. Bake in
moderately hot oven (400 de
grees) 15 minutes Reduce heat
to slow (300 degrees) and bake
35 to 40 minutes longer. Makes
six servings.
Menu suggestion Tomato juice
cocktail, Gourmet cheese-mush
room pie, lemon-buttered broc
cob, spiced red cralbapples, salt
sticks, butter or margarine, peach
melba, beverage
Tired of bologna sandwiches?
Try bologna this way
Remove paper from around
edges of six bologna slices (about
Vs” thick) Place in shallow
baking dish or on a baking pan.
Do not overlap slices. Mix to
gether;
2 qups hot cooked rice
Dash Tabasco sauce
Vs cup finely diced sharp
cheese
% cup .condensed cream of
celery soup
*3 cup warm water
Place about one-third cup of
this mixture in the center of
each bologna slice Sprinkle with
paprika Place under the broiler
in about a 350 degree oven for
8 minutes or until bologna slices
curl around the filling. Serve
immediately Garnish with pimi
ento strips if desired.
GOOD NEWS FOR
OUR THRIFTY SAVERS
On June 30th, we will again make our semi
annual earnings payment to savings customers.
In most cases, these earnings will be automatically
added to the insured savings accounts, and the
money in turn will start to accumulate additional
earnings. If you would like to share in our next
payment, December 31st, we invite you to open
an account now.
Accounts Insured to $lO,OOO
FIRST FEDERAL
f QJavings and /oian J
Af*OCl\pbH OP LAN6ASTIIR
North Duke St.'j^S^
IV Phone EX 7 2818
Gilbert H. Hartley. Treasurer
Emlen H. Zellers, Secretary
If you have never used green
noodles m your cooking, here is
a good recipe to introduce you
to them. The delicate spinach
flavor of the noodles teams skill
fully with Swiss cheese and a
flaVorful onion sauce in this cas
serole that rates repeat perfor
mances.
SWISS GREEN NOODLE BAKE
4 ounces green noodles s
ii ; cup butter or margarine
% cup finely chopped onion
Vi cup enriched flour
Hi teaspoons salt
y 4 teaspoon paprika
Va teaspoon pepper
2 cups milk
6 ounces Swiss cheese, sliced
Va cup butter bread crumbs
Add two teaspoons salt and
noodles to three cups boiling wat
er. Boil rapidly, stirring constant
ly, for 2 minutes. Cover, remove
from heat and let stand 10 minu
tes Meanwhile, melt butter or
margarine in saucepan. Add
onion and cook slowly about 5
minutes Stir in flour, salt, pa
prika and pepper. Add milk
gradually and cook until thick
ened, stirring constantly. Rinse
noodles with warm water and
drain well. Arrange about half
the noodles in bottom of well
greased 8-mch square baking
dish Cover noodles with a layer
of cheese slices. Top cheese with
half of onion sauce. Repeat lay-
(Continued on page 9)
See Us Now . . .
For Special Low Price
On Westinghouse
15 cu. ft. Freezers
Cope & Weaver
Willow St.
Ph. Lane, EX 3-2824