peanut, brittle. aS ses apple-pie ; tt p sugar .Woods flour p jnolasesa : uP chopped pecans Jp raisins cups-d can) sliced a; drained for 6-inch pie (2 dry >\ Sprinkle 'half ', o£ mi. , ver bottom crusts Mi ; e r with Test ot, Ingr j*ut in lined’pie’ plab , with top ••crust.. ■ Bak vtry hot. oven; <4BO di 15 minutes;' reduc 350 degrees'jmd’ c6i baking. 30 .to 35 mil » • J* *01 CK APPLE PIE U cups (I can) sliced ’ poles - cup sugar,, teaspoon cinnamon teaspoon nutmeg I this coupoi FREE Guide to Investing C an find out what inves' m stocks and bonds ca: q to you from “How t -,t for Growing Incom ’amily Security.” Rea four shareholders wh s ted for a happy retire i to educate the chile for family security o i growing second incom ir your complimenta.; of the New York Stod mge’s 16-page Invest Guide published in th - Reader’s Digest, mai now your share of American business olds & Co Members New York Stock Exchange fi North Duke Street, Lancaster, Pa. se mpil my complimentary , of “How to Invest for riwirlg Income and Family (iifity.” IDRESS pedal I Heater VaSm flisse “Hot Special” Features JJ wls 4or 5 rooms! Womahc— No work : ll(s Radiant heat as well as “'dilating warm-air r'P resisting, furniture -lim "«ed enamel finish 0l, LY $5.00 PER WEEK i iter down payment GROFF’S I4RDWARE New HOLLAND V* teaspoon salt 2 -tablespoons flour Vi cup seedless raisins 1 tablespoon chopped citron 1 teaspoon lemon juice 1 tablespoon butter or margarine Pastry for 2-crust tf-inch pie Arrange half of apples in pastry-lined pie pan. Mix sugar with next 7 Ingredients and sprinkle half over apples Cover with- remaining apples • and.'-sprinkle remaining sug ar mixture on top. Dot with butter: Cover wth top crust . and hake in a hot oven (425 degrees) '45 55 minutes. Meanwhile make a glaze by mixing Vi cup sifted confec tioners’ sugar. L tablespoon scalded milk and ft teaspoon vanilla. Spread on top crust while pie is still hot. APPLE CREAM PIE FILLING: Vi cup sugar Vi teaspoon cinnamon 1 tablespoon flour 2Vi cups (1 can) sliced ap ples Pastry for 9-inch pie (1 crust) Mix dry ingred'ents togeth er. Sprinkle half of mixture over bottom crust. Add ap ples mixed with remainder BULK FERTILIZER SERVICE FALL FERTILIZER FOR SEEDING OR TOP DRESSING Bulk Spreading Service Available We Can Apply to Your Field for Less Cost Than You Can! We Are as Near to You as Your Telephone Phone EX 2-4963 Also Available in Bags ORGANIC PLANT FOOD CO. GROFFTOWN RD. Next ta the Waterworks * A , T7-.\ ’’% .v *s■ LADIES’ DAY IS EVERY DAY I I* r Because * ■. ■ h. We make a special effort to make bank- ing easy and convenient for women! Use Our Convenient DRIVE-IN WINDOW One-half block from Penn Square on South Queen Street Rear of Main Bank. “Serving Lancaster from Center Square since MILLERSVILLE BRANCH Member Federal Deoosit Insurance Corporal; Maximum Insurance $lO,OOO per depositor of dry Ingredients. Bake In hot oven (425 degrees) 20 to 25 minutes. Top with cream filling and meringue. Brown in slow oven (325 degrees) about 15 minutes. CREAM FILLING: Vi cup sugar y 4 teaspoon salt 2 tablespoons cornstarch % tablespoon flour 2Vt cups milk > 2 egg yolks 1 tablespoon butter 1 teaspoon vanilla Mix dry ingredients in sauce pan. Stir milk into dry ingredients gradually. Cook over moderate heat, stirring constantly until mixture thickens and boils. Boil 1 minute. Remove from heat. Stir a little into yolk. Blend into hot mixture. Boil 1 minute more in saucepan, stirring constantly. Remove from heat. Blend in butter and vanilla. Make meringue by beating 2 egg whites with Vi cup sugar added gradually unti. stiff enough to hold peaks. ♦ ♦ ♦ SPICY SOUR CREAM APPLE PIE 1 cup graham cracker crumbs (about 12 crackers) 2 tablespoons sugar 1 teaspoon cinnamon Vi cup butter, melted vWS-5 FREE PARKING 25 S. Street— Swan Parking Lot Vine & S. Queen Sts. Stoner Parking Lot S. W. Corner Vine & Queen Sts 302 N. GEORGI Lancaster Farming. Saturday. October 15, 1960—7 2Vi cups (1 can) sliced apples Vi cup brown sugar 1 pint dairy sour cream Vi teaspoon cinnamon Vi teaspoon nutmeg 2 tablespoons flour 3 tablespoons brown sugar 1 egg Mix together cracker crumbs, sugar, cinnamon and melted butter. Press evenly into a 9-inch pie plate: chill. Place apples and brown sug ar in saucepan. Bring to the boiling point, stirring con stantly; lower heat and sim mer, about 5 minutes, or un ti apples are tender. Remove from heat. Drain well. Mix sour cream, cinnamon, nut meg, flour, brown sugar and egg until smooth and well blended. Pour half of the It’s Not The SIZE-It’s The PERFORMANCE That Counts! fi ?l sour cream mixture into chilled crumb crust. Arrange drained apple slices over sour cream mixture, reserv ing 6 slices for garnish. Top with remaining sour cream mixture. Arrange remaining apple slices on top Bake in a hot oven (400 degrees) un til sour cream mixture is set about 10 to 12 minutes. Chill and serve. 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