4 cup sifted confectioners’ agar teaspoons water ’end together confection sugar and water; beat [> smooth.. Spread on bar exes before cutting. * ♦ * CKY RAISIN COOKIES 2 cup shortening 2 cup packed brown igar cup granulated sugar egg i teaspoon vanilla cup p'us 2 tablespoons fted flour ! teaspoon salt > teaspoon soda cup chocolate covered asms cup chopped nuts ream shortening, brown ir, and granula ed sugar ther. Beat in egg and ,1 a. Sift flour, salt, and together Blend into med mixture. Stir in ;olate covered rais.ns and I 24-HOUR | SERVICEI ’«• get there fast if you ive burner trouble. We’ll ljust your burner for •onomical operation anpleto combustion. garber OIL CO. 105 Fcdrview St. MOUNT JOY. PA. . Ph. OL 3-2021 § ESDAY & FRIDAY 9:30 A. M. to 9P. M. s from Van Sciver’s liday Delivery ig-room or for the few from a varied group, niture... a durable ny Christmases to come. .-a ' - B &&0 >~£<* sk >.75 knobs is pulls m 59.75 to 79.75 2r Co* "ASTER, pa. chopped nuts. Drop by opoonfuls onto a cooky sheet. Bake in a mod erate oven (375 degrees) 10 to 12 minutes or until lightly browned. Remove cookies to a cake rack to cool. Makes'2l4 to 3 dozen. CRtTMBLE crunchy OATMEAL COOKIES 2 sticks (1 cup) margarine 1 cup packed b.own sugar 1 cup sif ed flour 1 teaspoon soda 3 cups rol ed oats 14 cup hot water. Cream margarine. Add sugar and continue creaming unti fluffy. Sift flour and soda together and add to creamed mixture Stir in ro led oats and water. Mix until we 1 blended Chill the dough in .e ngerator about one hour. Shape the dough into two long forms about two inches square Wrap each form in waxed paper Chill in re frigerator until very firm, or freeze. (The frozen to Is are easier to s ice.) Cut rol s in to '4 inch s’ices. Bake on a cooky sheet in a moderate oven (350 degrees) about 12 minutes, or until lightly browned. Let coo*’ slightly before removing from cooky sheet Makes about 5 dozen cookies. ♦ ♦ * BUTTERSCOTCH PECAN COOKIES 1 stick (Vz cup) butter 1-Vz cups packed brown sugar 1 teaspoon vanilla l.egg IVz cups sifted flour 1' cup b oken pecans Cream bu ter Add brown books on top of a low book sugar and vanilla Cream un- case, try vases or interesting ti- we 1 b ended. Beat in egg p ; eces of sculpture, suggest Add flour and nuts, and stir Penn State extension home until al the flour is moist- furnishings specialists. Make ened. Drop by rounded tea- sure the piece you choose is spoonfuls onto a cooky heavy enough ’o do the job sheet. Bake in a moderate properly. To give weight, as oven <375 degrees) for about to a pottery vase, add shot or 12 minutes, or until browned sand. Use felt on the bottom on_ edges. . „ - v to protect Tie,surface. • cherry with metal pi Hum Umitir KX 7-1171 FRUITS FOR THE STUFFING Whether you make your own stuffing for the holiday turkey or buy ready-prepar ed packaged stuffing, you can add chopped cranberries chopped dried apricots, rais ins or orange juice to im prove the keeping quaity of the mixture and to give it variety in flavor. A recent study showed these fruit in gredients helped stuffing keep because of the acidity they added to the mixture. Even With thece additions, stuffing shou’d be kept cold and refrigerated from the time it is made until it is put into the turkey just be fore the turkey goes into the oven. Stuffing may be made the day before it is to be used, but it shou d be kept cold until used. If a moist stuffing is prepa.ed, the dry ingredients and broth shou d be refrigerated separately and then combined just be fore stuffing the bird. The turkey should never be stuffed until time to roast it. If a very large quantity of stuffing is to be made up for a b.g bird, it may pay tb store it in two or more con tainers in the refrigerator. It chills faster in sma 1 quantities. In one large con tainer co’d may take a long time to reach the center of the mixture In large-quanti ty food preparation, it is considered good practice to roast poultry .unstuffed and to bake stuffing separately in a shallow pan. This per mits rapid heat penetration in the oven. EXTRA BOOKS For an additional row of STORE HOURS: Daily 9:30 A.M. to 5 P.M. Tuesday. Widaesda”- 9:30 A.M.’to 9 P.M. GRANDMA COWS PROFITABLE It’s the good old cows in the herd that are the money makers, says Dexter N. Put nam, extension dairy special ist at Penn State. Unless a cow stays in the herd thru her fourth lactation she has made ~no profit except what she’s worth for beef. reg. 21.75 NOW, 19.50 ■ Friday Lancaster Farming, Saturday, December 3, 1960 Turkey Meat •• .The Holiday Treat Roast turkey with all the fixin’s ... the ultimate holiday treat for Americans. The tantalizing aroma of a luscious pair of roasted birds will draw everyone to the table the moment the call comes that “Dinner’s on!” Observe this wonderful tradition at your house this holiday sea son. Invite the whole family home for the day, and feed the crowd in All-American style. Two medium-size turkeys will provide ample servings of luscious, tender white meat.. . and you’ll have four drumsticks and two wishbones to satisfy eager youngsters. Spiced pear halves for edible platter garnish ... a sparkling fruit mold ... fluffy mashed potatoes with a border of green pe°9 ... and crispy relishes is a menu pattern that needs little else to make this ultimate holiday meal. Cooking two birds is easier on the cook, too, for they will roast in about one-half the time required for a very large bird Here’s a new stuffing recipe. It uses cranberries inside the turkey for a change: Cranberry quart fresh cranberries (1 lb.) cup sugar cup butter or margarine, melted quarts bread cubes (2 to 3 day old bread) Chop cranberries coarsely and blend in the sugar. Blend butter or margarine and bread cubes. Combine the two mixtures with the remaining ingredients. Mix lightly until well blended. Makes enough stuffing for a ' -d bird. Stuffing 2 cups seedless raisins 2 teaspoons salt, about 1 teaspoon ground cinnamon Grated rind of 3 lemons 1 cup water or giblet broth Now a Rgvsi; at a real low price: MQ9S JL plus tax S2«r'a*tt«i "’ 4 ■ & cx *■ I l*l * m «»«^<»oa