B—Lancaster Farming, Friday, September 5,1958 For the l p = r Farm Wife and Family Farm Women’s Society No. 14 Name Some Of Their Favorite Recipes Today we are featuring recipes from Farm Women Society No. 14. Organized in 1935 this group now lists 44 members. These ladies meet the second Wednes day of each month and plan for their favorite projects, such as sewing cancer pads, sewing at the hospital one day each year, taking cupcakes and fruit or ice cream to the County Home once each year besides contributing to many other charitable orgamza tioM during the year. To keep a balance in the treasury they hold a plant and food sale among themselves each spring and fall, serve luncheons, have stands at farm sales, hold rummage sales and pay dues once a year. They also have a birthday fund which is used for a chanty at Christ mastime. Each summer a family picnic is held and a party is complete with food and presents at Christ mas time. This group goes on bus trips, holds demonstrations, and usually has a guest speaker at its meetings. And now for some of their favorite recipes. Very timely for this time of the year are two spice recipes, which are “handed-down” recipes, fav orites of Mrs. Clarence S. Herr, Strasburg. BREAD AND BUTTER PICKLES Mrs. Clarence S. Herr, Strasburg, Pa, 4 quarts sliced cucumbers (YOUR CHOICE 1 2 810 TOOL BARGAINS 3-PC ALL PURPOSE 3-PC ADJUSTABLE Fliigg KIT 0R WRENCH SET USUAL $ Get a set of each for your workshop • Pair of heavy duty pliers *l—6" Angle wrench • Pair of wire cutters Q|J *1—8" Angle wrench • Pair of long nose pliers •1—10" Angle wrench rhe Tire chosei sfandord equipment or i >o« goo down jf«__ Jmsmaex&F-- / Kara S. Prince & Vine Sts. o 4 onions, sliced 6 sweet peppers, cut in slices 2 teaspoons mustard seed 2 teaspoons ground mustard 4 teaspoons salt 1 teaspoon tumeric 2Vz cups vinegar Vz cup water 3 cups sugar 1 teaspoon saccarin 1 teaspoon celery seed Mix all together, boil together 30 minutes. Pack in hot jars and seal at once. Makes 7 pints. SPICED CANTALOUPES Mrs. Clarence S. Herr, Strasburg 6 cups sugar (white) 3 cups water 114 cups (minus 1 tablespoon) vinegar 3 teaspoons salt Heat all together. This makes enough syrup for seven quarts. Peel and slice cantaloupes. Pack m quart jars, pour heated syrup over cantaloupes, seal jars and cold pack 20 minutes. Count boil ing time only. Note There are not any spices used in this recipe. Another pickle recipe comes from Mrs C. L. Landis, Ronks RDI. Mrs. C. L. Landis, Ronks RDI Scrub beets and cook until soft, saving the liquid. Skin and slice Bring the following to a boil % cup sugar WS VALUE B. F. GOODRICH SOUR RED BEETS Ph. EX 2-2196 % cup cider vinegar 1 cup water Vz cup red beet liquid 1 scant teaspoon salt Add enough beets for a quart and simmer about 5 minutes. Pack in jars and seal. Mrs. J. Lloyd Harnish, RD6, Lancaster, shares her Chow-Chow recipe with us. CHOW-CHOW Mrs. J. Lloyd Harnish, RD6, Lancaster Vz peck green tomatoes 2 quarts small onions 15 sweet peppers (red-green yellow) 1 dozen ears corn 2 large stalks celery 2 quarts lima beans 1 head cabbage (medium-size) 1 bunch carrots, diced 2 tablespoons mustard seed 2 quarts vinegar 6 cups white sugar Boil onions and beans and car rots separately until tender. Chop tomatoes, celery, cabbage, pep pers fine or put through food chopper. Put ingredients toge ther and salt well with several hands of salt Mix well and drain in colendar for three hours. Heat vinegar, sugar and mus tard seed. Put all but onions, lima beans and carrots in heated Vine gar and boil Vz hour. Then add onions and beans and stir well together. Put in jars and seal. A favorite this time of year is Potato Salad POTATO SALAD Mrs. J. Lloyd Harnish, RD6, Lancaster 2 cups cold boiled potatoes O D lllllllllllllllllillllllllllillili Vz cup finely chopped celery Vz cup chopped English walnuts 2 peppers 2 hard-cooked eggs 1 onion DRESSING 2 eggs Vi cup cream V* cup vinegar 2 tablespoons sugar 1 teaspoon butter 1 teaspoon celery salt Pepper and salt to taste Beat eggs, add cream, vine gar, sugar, and seasonings and cook until thick. Add one tea spoon prepared mustard. A tasty dessert for these hot summer days RHUBARB SAUCE Mrs. Willis Leaman 4 cups rhubarb (cooked about 10 minutes or longer) 2 cups sugar or more 3 Vz cups water 1 pack orange gelatin 1 pack strawberry gelatin Cook the rhubarb and add the gelatin last Cookies are favorites in the summertime or anytime if they’re made as in the following recipes. Mrs. Raymond Barge, RD2 Ronks 1 cup butter 2 cups flour 4 tablespoons sugar 2 teaspoons vanilla 1 cup chopped pecans Cream sugar, butter; add van illa, flour and nuts. Roll in hands to make balls. Bake at 300 degrees for 35 to 40 I ROOM HEATERS WATER HEATERS | ♦? tt *♦ »* H GAS STOVES GAS CLOTHES DRYERS g Priced Low to Sell Our ..Service the- Best I WARD BOTTLE GAS, EPHRATA, PA. | § ..,;: lm ,M:: l| | | ..- | ,i|| |l M n , , ~ iiniiiiiiiiiiiiiiiiiiiniiiiiiiiiiiiiiiiiiiiiiiiiiHiiiiiiiiiii i c. . y * **< KKH S4UARI * MtGOVSHH AVI. * MGUNTVIU.B ★ CAST PETEftSlUfie * AKROf* member federal iepotxt insurance corporatwn PECAN BALLS Many Other Gas Appliances Our green tanks match shrubbery © minutes. Roll in powdered sugar immediately after removing from oven. OATMEAL COOKIES Mrs. Paul G. Longenecker, RDI Strisburg 1 cup shortening I cup brown sugar 1 cup granulated sugar 1 teaspoon baking soda 2 eggs y 2 teaspoon salt Vfe teaspoon vanilla y 2 teaspoon cinnamon IVi cups flour 3 cups Mother’s Oats (fold in last) Bake at 300 degrees. - + * Mrs. Maurice Herr submits her favorite chocolate cake recipe. CHOCOLATE CAKE Mrs. Maurice G. Herr,, Refton % cup shortening 3 cups brown sugar 3 eggs % cup thick milk 6 tablespoons cocoa . 3 cups flour 2Vi teaspoons soda y 2 teaspoon salt % cup hot water 1 teaspoon vanilla Blend sugar and shortening and add eggs Sift dry ingredients and add alternately with thick milk. Add hot water and vanilla last Makes 2 9-inch layers. Bake at 350 degrees for 30 to 35 min utes. DATE AND NUT CAKE Mrs. C. L. Landis, Ronks RDI 1 cup boiling water 1 cup chopped dates (Continued on page 9) illllillllillillililiiilii
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