B—Lancaster Fanning, Saturday, January 31, 1959 For the Farm Wife and Family Mince Meat Mellows Menus By Mrs. Richard C. Spence Mince meat is a favorite for wintertime eating Mince pies are delicious and the cookies are delicately moist and tasty. Today we have a mince-meat bun which you might like to try. They are a homemade yeast roll with the spicy mince meat filling inside. Handling yeast dough is al ways enjoyable. To shape Mince Meat Buns, cut the dough with a round biscuit cutter, put a teaspoonful of mince meat in the center, and wrap the dough round the mince meat to form a ball. Allow the buns to rise, and bake 20 minutes. They’ll come out of the oven light, fragrant and golden brown. Mince Meat Buns 2 packages yeast, compres sed or dry V* cup water (luktwarm for compressed yeast, warm for dry) 1 cup milk Vz cup sugar 2 teaspoons salt ‘A cup shortening 5 cups sifted enriched flour (about) 2 eggs 1 tablespoon grated orange rind 1 cup prepared mince meat Vz cup brown sugar Soften yeast in water. Scald milk Add sugar, salt and shortening. Cool to luke warm Add flour to make a thick batter. Mix well. Add softened yeast, eggs and orange rind. Beat well Add enough more flour to make a soft dough, | Turn out on slightly flour ed board or pastry cloth and knead until smooth and sat iny, Place in greased bowl. Cover and let rise in warm place until doubled (about IV2 hours) When light, punch down Let rest 10 minutes. > Combine mince meat and j JANUARY CX.EARANCE~ WATER HEATERS MISCELLANEOUS ODD LOTS SIZES 20-30-45 GAL. As low as $49.00 Stove Specials As low as $59.00 WARD BOTTLE GAS 25 S. State St, EPHRATA, PENNA. GLIX and MAGNAVOX Spell SERVICE AND QUALITY! Mdgnqvox Stereophonic High Fidelity New Magnavox Stereophonic Sound from stereo records offers you a revolutionary listening experience with music that seems to come from everywhere in the room. Choose from a wide variety of styles, fine woods and finishes. Ci>to eA PRICED FROM 11 you prefer, you may purchase Magnavox High Fidelity now . , . and add stereo later. If you own a Magnavox now ... come in ~. ask us about stereo conversion. CLICK’S AUDIO SALES 2320 Hobson Rd. # SMOKEXDWN, Pa. Ph. EX 3-7242 Open 8 to 6; Tues. <fc Fri. to 9} Saturday to S brown sugar Divide dough in half. Roll out each half of dough into rectangular sheet about V* inch thick. Cut with 3% inch biscuit cutter. Place teaspoonful of mince meat mixture in center of each round. Wrap dough around mince meat and form into ball sealing edges securely. Place, with sealed edges down, in well-greased muffin cups. Let rise until doubled (about 45 minutes). Bake in moderate oven (350 degrees about 20 minutes. Heat these buns just before serving. Makes about 2ti dozen buns. Another bread you might like to servo at a “coffeeklot sch” is Bishop’s Bread. This bread was originally a “Sun day best” cake that was serv ed only on special occasions You’ll find it’s “Sunday best” in flavor and appearance, but so practical you’ll want to feature it more often. Bishop's Bread 2 1 !. cups sifted enriched SUPER Self Service SHOES 220 W. KING ST. Lane. Co.'s Largest Shoe Store All- Ist Quality SUPER LOW PRICES 9? ftoiJr 1 tablespoftn baking powd er 1 teaspoon salt 4 ounces German sweet chocolate 2 cups finely chopped pec ans 1 cup chopped dates 1 cup chopped maraschino cherries, well drained 4 eggs 114 cups sugar Sift together flour, baking powder and salt Cut choco late into small pieces. Add chocolate, pecans, dates and cherries to flour mixture. Stir to coat pieces with flour Beat eggs until foamy. Add sugar gradually and continue beating until eggs are thick and light. Add flour mixture, mixing thoroughly. Turn batter into greased 5 1 /4x9y 2 -mch loaf pan. Bake in slow oven (325 degrees) a bout one hour and 35 min An Ceding change of pace utes Cool ahd slice. Makes for winter even{ngS) Supper one loaf. t t ' Souffle combines toasted ' bread cubes, - shrimp and Isght pfeffernuesse are old cheese. Serve this puffy, light fashioned German cookies, casserole with buttered peas, Cloves and cinnamon give a a crisp vegetable salad and spicy accent to the almonds, rolls, citron and orange peerinthis _ _ cookie batter. Bake these Supper Souffle early, and store for a week 2 quarts_,day-old enriched or two before serving. bread cubes, toasted During this time, flavors 2 C( ?arsely chopped blend and the cookies devel- coqjced shrimp (1 pound) op characteristic texture. t CUfi ~ Ut * er ® r mar / arme Hard on the outside and soft * , cup nely chopped inside, they’re perfect dunk- j/ omon , . _ ing cookies. 4 , cup enriched flour 1 teaspoon salt V& teaspoon pepper 2 <,ups milk 2 eggs, separated IV 2 cups diced American Light PfefferrrQesse 2 3 A cups sifted enriched flour % teaspoon cinnamon - - I For Convenience, For Confidence For banking at its best, for quick friendly ser vice . j . . use The Fulton National Bank. Its sound financial policies and progressive man agement are specifically designed to give to you . . , the customer ... a means, -whereby banking transactions can be accomplish ed with a minimum of effort and a maximum of security. Inquire about the many services your Fulton has to offer, because they are for you. Five- conveniently located offices are anxious to serve you. No matter What The Need. VENN SQUARE * McCovejin ave. * mouhtville *■ east eeterseueo a akkoh Vi teaspoon ground cloves 'A teaspoon salt 1 cup finely chopped blanched almonds V* cup finely chopped can died citron V* cup finely schopped can died orange peel 3 eggs IVi cups sugar Sift together flour, spices and salt Stir in almonds, cit ron and orange peel. Beat eggs until foamy. Add sugar gradually and continue beat ing until thick and light Add Cover and chill several hours or overnight. Dust hands lightly with flour and form dough into balls using about 2 teaspoons dqjigh for each cookie. Place on greas ed baking sheets and bake m moderate oven (350 degrees) about 15 minutes Makes a bout 5Vz dozen cookies. ♦ k * g iac 517 -*3 Iboobl b a is 0 is 0 IiSSBS 'r member federal depoeU insurance corporation cheese Grated Parmesan ch 0{ Combine bread cube? shrimp in large bow] butter or margarine m (, double boiler. Add onion cook about three nun stirring occasionally st : flour, salt and peppei milk gradually and cooj til thickened, stirring stantly. Beat egg yolks shg Add a small amount Q f sauce to egg yolks and j well. Return egg nux'y, double boiler, mixing Cook about three nin over hot water. Remove from heat arm mediately blend in chi Add cheese sauce to h cubes and shrimp and thoroughly, Beat egg i.? until stiff peaks are for. Fold into cheese. mix? Turn into well-greased < quart casserole. Spn with Parmesan cheese j in slow oven (325 degree bout 50 minutes. Makes] servings. if s-* ♦ Vou might like to serv following dessert with above casserole gn rice pudding served wi red cherry sauce. Make the sauce and ding early in the daj i heat the sauce at the minute so it will be bu hot Rice Pudding t z /a cup uncooked whii t * rice TVs cup water 1 teaspoon salt 2 cups milk
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