Lane. County Girl
Is Crowned Pa.
Peacli Pie Queen
On Thursday of last week,
pretty Mary Jane Hill was
runnerup in the County 4-H Pos
ture Queen contest. On Friday
she was runnerup no longer but a
queen in her own right. At York
she was crowned Peach Dessert
Queen of Pennsylvania for her
Peach Crisp pie which she made
in front of the judges from an
original recipe In winning the
title she defeated contestants
from Adams, Lehigh, and York
Counties.
Last year Mary Jane finished
fourth in the contest. She ex
plained that she did not have an
original recipe last year and felt
that she stood a better chance of
winning if she did have one.
The daughter of Mr. and Mrs
Arthur Hill of Brickerville she
will be a Junior in Home Eco
nomics at Warwick Union High
School this year. She plans to
be a Home Economics Teacher
and says she loves sewing, cook
ing, playing the piano, and work
ing on her father’s 12 acre farm.
Her reign as Peach Dessert
Queen will include personal ap
pearances in the state, charm
school in Philadelphia and a tour
to Atlantic City.
Here Is her prize winning
receipe:
PEACH CRISPY PIE
Crust
2 cups unsifted flour
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Learn The Facts About This Amazing New Invention
The Hawkins Patented
Slatted Poultry House
Floor
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Hiestand, Inc.,
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Ph. HA 6-9301
MARY JANE HILL
1 teaspoon salt
2-3 cup lard
14 cup tap water
Combme flour and salt. Add
lard and blend with pastry blend
er until^mixture resembles coarse
meal. Add water all at once and
blend. Form into two balls.
Roll out one for bottom crust.
Roll other ball and cut into l h
inch strips for lattice top.
Peach Filling
14 cup granulated sugar
3’4 tablespoons flour
\<2 teaspoon almond extract
Vs teaspoon cinnamon
Dash of salt
3 cups peaches
14 cup butter
3 4 cup brown sugar
14 cup unsifted flour
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Windle’s Hatchery
Cochranville
Ph. Atglen LY 3-6143
For Farm
Women . . .
(Continued from page eight)
liquid
One-third cup water
Two cans (3 ounces each)
mushrooms, drained
One-half cup sour cream
One teaspoon salt
One-fourth teaspoon pepper
Two tablespoon flour
ut liver into Vz-mch cubes
and brown with onion in hot fat
Cook over low heat until meat is
tender, about 8 minutes. While
meat is cooking, heat mushroom
liquid and water until boiling and
dissolve bouillon cube m mix
ture; cool slightly and add mush
rooms, cream, salt, and pepper
and blend. Push meat to side of
pan and stir flour in drippings.
Add mushroom mixtuie to meat,
heat thoroughly and serve on
toast. 4 servings.
Serving sparenbs soon. Skip
your regular barbecuing or bak
ing recipe and try braising -the
meat.
In this savory sparenb recipe,
the meat is slowly cooked over a
low heat in bouillon accented
Blend together first five in
gredients. Toss lightly with
peaches. Spoon into pie shell.
Combine the butter, brown sugar
and Vz cup flour. Spi inkle over
pie filling. Cover pie with lattice
top. Bake m 425 degree oven,
35-40 minutes or until brown.
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r ■ *> 1
iFIRST FEDERAL^
® QJavtnPs and Joan 41
A«OCI>VjIbH 0» LANCAJtIW
lrmfe 25 N#r ‘ l ' I,n, “ st ’ (f™
i| 11 ||j? Phone EX 7-2818
Gilbert H. Hartley. Treasurer
Emlen H. Zellers. Secretary
For t
Farm Wife and Family
with allspice.
SPICED SPARERIBS
Two pounds sparenbs
One cup bouillon
One tablespoon crushed whole
allspice
Two teaspoons salt
One-fourth teaspoon pepper
Cut ribs into serving size
pieces. Place the meat m a cold
skillet and cook over low heat
until browned on all sides Add
bouillon, allspice, salt, and pep
per. Cover skillet and cook over
low heat until tender, about IVz
hours. 4 servings.
A can of luncheon meat, one of
soup and a package of frozen veg
eables are easily turned into a
hearty casserole, ideal for serv
ing in a hurry on some of the busy
days ahead.
LUNCHEON MEAT CASSEROLE
1 can luncheon meat
1 package frozen mixed vege
tables
1 can (lO ounces) cream of
mushroom soup
’a cup milk
V 4 teaspoon Worcestershire
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KEYSTONE HATCHERY
Rep: Daniel R. Myer
Ph. Leola OL 6-2243
Hatchery: Ph. Leola OL 6-6783
Faira: Ph. Ephrata RE 3-6179
Lancaster Fanning, Friday, August 29, 1958—9
sauce
2 tablespoons molted butter
1 /z cup dry bread crumbs
Cut luncheon meat into eight
slices Break up block of frozen
vegetables and place in a IVz
quart casserole Top with luncheon
meat slices Dilute soup with milk
and stir m Worcestershire sauce.
Pour over meat and vegetables.
Toss butter with crumbs and
sprinkle over top of meat and
\rgetables.
Bake at 375 degrees for 30 minu
tes 4 servings.
Slit a frankfurter; stuff it with
a mixture of catsup, chopped
olives, and oregano; wrap in
cheese pastry and bake it. The re
sult is frank-cheese delight
wonderful for serving at a casu
al supper or as a party snack.
FRANK-CHEESE DELIGHT
10 frankfurters (about 1
pound)
Vz cup catsup
V 4 cup minced black olives
1 teaspoon oregano
2 cups sifted flour
1 teaspoon salt
Vz cup lard
3 3 cup grated cheese
(Continued on page ten)
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i-'g vimep with higher
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Use Pasturgro During
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TOBACCO
APRONS
Double Thickness
$2.98 EACH
2 FOR $5.00
FARMERS
SUPPLY CO.
137 E. KING ST.
Open Dailv 8:30 Friday
till 9
Monday 8:30 - 12:30