For Farm Women . (Continued from page eight) Slowly until tender but slightly crisp, about 20 minutes. Stir in the onion, pepper, bouillon cubes and water. Just before serving, beat until very hot. Stir in the rice. Turn heat down low. Cover and leave over this low heat about 12 to 15 minutes or until the liquid is absorbed. To serve, sprinkle with paprika and garnish with celery leaves. This recipe makes 6 to 7 servings. A delicacy appropriately nam ed for this time of year are these Harvest Time Horns. Producing a really gpod Danish pastry rich, flaky flavorful is some thing of an art. As in most art forms, the means that produce the highly enviable end result tend to be time consuming. But ho very well-spent that time is when the rolls or coffee cake you make from the dough are as luscious as these Harvest Time Horns. Plan to spend about five and one-half hours on the preparation of the “Horns.’ - That doesn’t mean, however, that you need spend all this time in the kitchen. Innerspring Mattresses and Boxsprings • firm boxspring • odorless * dustless • never needs turning * single or double size e will not sag, flatten or lump e adjustable metal frames with casters for single, three-quarter, or full size bedding. Equipped with plate for attaching headboard, 9.95 each. Store Hours: Daily 9:30 A. M. to 5:00 P. M. Wednesday & Friday 9:30 A. M. to 9:00 P. M. r- -ar yvi'j?*fc<du? s^a»*« The time estimate includes sev eral periods for the rising and chilling of the dough. HARVEST TIME HORNS 2 packages yeast, compressed or dry Va cup water (lukewarm for compressed yeast, warm for dry) 1 cup milk % cup sugar 1 teaspoon salt 5 cups sifted enriched flour (about) 2 eggs 1 cup softened butter or mar garine (one-half pound) cup finely chopped pecans Va cup cinnamon sugar Melted butter or margarine Confectioners’ sugar icing Soften yeast in water. Scald milk. Add sugar and salt Cool to lukewarm. Add two cups flour. Beat well. Add softened yeast and eggs. Mix well. Add enough more four to make a soft dough. Beat thoroughly. Cover and let rise in warm place until doubled (about V/.‘ hours). When light, punch down. Turn dough out on gen erously floured board or pastory cloth Knead a few times. Let rest 10 minutes then roll out to rectangle about V* inch thick fiu&t 395 f reg. 49.75 each NOW, 39.75 each • filled with 100% India Cotton • insulated with sisal FREE Customer Parking at Rear of Store re 4* a * *» • matching boxspring, 39.75 Foam Rubber 59.75 for both pieces, complete * heavy density rubber e woven striped ticking • four and a half ounce ticking JWC-* Sc&jf'V * Spread about one heaping table spoon softened butter or mar. ganne over upper two-third of dough. Fold lower third of dugh over middle third and top third over that. Turn lengthwise and 101 l out again to 3 A-inch thick ness. Spread again with softened butter or margarine. Fold m thirds. Chill about 30 minutes. Repeat rolling, buttering, folding and chilling operations 4 more times. Mix pecans and cinnamon sugar. Divide dough mto 4 parts and work 1 part at a time. Cover and chill unused dough. Roll out each part to rectangle about 6 x 12 inches. Brush with melted butter or margarine. Cut into 3-inch squares. Sprinkle pecan mixture diagonally over center of each square. Bring uncovered corners up over center and close one end to form a horn shape. Place horns on greased baking sheets Cover and let rise in arm place until about doubled (about 30 minu tes). Bake in moderate oven (350 degrees) 15 to 20 minutes. When cool, frost iwth confectioners’ sugar icing, if desired. Makes about 2>k dozen horns. What a great dinner idea for a fall menu Liver-German Style. The liver in this recipe is pan- (skown at left) • body-b • eight-ounce ticking and Boxsprmg (shown at right) J. B.Van Sciver Co. W. King and Mulberry Streets, Lancaster, Pa, PHONE LANCASTER EX 7-5171 Free Delivery Within Radius of 150 Miles Lancaster Farming, Friday, November 7, 1958 9 For t Farm Wife and Family fried. An onion gravy and crumb led bacon gives this highly nu tritious variety meat a flavor ap peal which wins many friends. LIVER GERMAN STYLE 6 slices bacon 1 pound liver, sliced -inch thick V 4 cup flour 1 teaspoon salt teaspoon pepper 2 tablespons finely chopped onion 3 tablespoons vinegar 1 teaspoon sugar Cook bacon until crisp. Remove from frying-pan and crumble into pieces. Mix together flour, salt and pepper. Dredge liver in sea soned flour. Brown slowly on both sides in bacon drippings Remove liver to a hot platter. Add onion, vinegar and sugar to • single or double size • both mattress and boxspring, 59.7 S ■*" - v- #.c*\ "ysyt’W'^Kvu.T. mm A dnppings. Bring to boil and cook about 1 minute. Pour evenely over Iner. Sprinkle crumbled ba con on top. Makes 4 servings. RAISIN BREAD 2 a cup hot water cup sugar l u i teaspoons salt Va cup shortening s'j 5 'j cup warm (not hot) water 2 packages dry yeast 1 egg, beaten 314 cups sifted flour 1 cup seedless raisins Combine the first four ingredi ents, and mix until shortening is melted. Cool to lukewarm. Measure one-half cup warm wat er in bowl. Sprinkle yeast into it, and stir until dissolved. Stir first mixture into dissolved yeast. Add remaining ingredients (Continued on page 10) 10% Down 18 Months To Pay No Service Charge if paid within 3 months
Significant historical Pennsylvania newspapers