—Lancaster Farming. Saturday, October 7, 1961 8 For the Farm Wife and Family Desserts For Autumn By Mrs. Richard C. Spence Afternoons are crisp and sun-splashed, evenings chilly and moonfilled and the dishes you find the most ap pealing are those fairly bursting with pungent spices. This is the lime when a dessert made of fresh fruit simmering to sauce, or bak end 6 ApSes Ct are f °at 'TlSir ed in a pie shell 0r up ' side ' end. Apples are at their cake. peak; succulent and juicy, they are a treat whether Upside-down-cakes feature munched out of hand, gently numerous fruits, but none sweetened and spiced before is more satisfying than this At Your Investments Uncertain world conditions and inflation make it the better part of wisdom to review your in vestments periodically. Unless you can afford to take a chance, speculative securities can be come unusually hazardous* Today, more people than ever before are turn ing to an insured savings account. Attractive earnings and ready availability make it a life line to security. CURRENT DIVIDEND m Paid On Savings 6 r> _ n FIRST FEDERAL 111 QJavinps and/oan *3 ASSOCIATION OP LANCASTER 25 North Duke St. Customer Parking in Rear Phone EX 7-2818 A K 8 PER ANNUM slices flavored by butter are one boasting apples. Apple topped by a batter and af ter baking emerge cinnamon sprinkled and delectable on top of the cake. Buttermilk makes this cake extra ten der and light, lending the same wonderful flavor and qualities that it gives to all baked goods. SPICY APPLE UPSIDE DOWN-CAKE l A cup butter {Vz stick) 1 cup firmly packed light brown sugar 2 cups peeled and sliced tart apples 2 tablespoons chopped wal nuts Cinnamon IVz cups sifted flour Vz teaspoon cloves Vz teaspoon cinnamon V* teaspoon allspice Vz teaspoon baking soda V* teaspoon salt 1 teaspoon baking pow der % cup butter 1 cup firmly packed light brown supar 1 egg Vz cup buttermilk are Have BROZONE applied this fall and get Complete Weed, Disease and Insect Control. Costs no more than seaming. HESS BROS. S, Market St.. FLORIN. PA. J. C. EHRLICH CHEMICAL CO„ Inc. 736 E. CHESTNUT ST., LANCASTER. PA. BROZONE b. NEW SOIL THE TOBACCO FOR You'll have more and healthier Tobacco Plants next Spring. FOR DETAILED INFORMATION WRITE OR PHONE O t 3-7195 Put V*. CUP butter in pan Cruncpy apple pieces ma and set in oven to melt. Use ke a pleasant change from an 8-inch square cake pan, the soft fruit usually used Remove and sprinkle with in gelatin. Tart cooking ap llght brown sugar. Arrange pies are the best choice; apple slices in rows. Sprink- their sharp taste contrasts le with chopped walnuts and well with the sweeter flavor cinnamon. Set aside. Sift to- of the pineapple also used gether dry ingredients. Gr- To unmold a gelatin dish earn % cup butter. Add bro- simply and successfully: dip wn sugar and mix well. Bl- mold in warm water to the end in egg. Add dry ingre- depth of the gelatin. Loos dients alternately with the en around edge with the buttermilk. Pour batter ov- tip of a paring knife. Place er apple slices in pan. Bake serving dish on top of the 30-40 minutes in a 375 de- mold and turn upside down, gree oven or until cake Shake, holding serving dish tests done. Invert on large tightly to the mold. Repeat, plate. Let stand 5 minutes, if gelatin does not unmold Remove pan. May be served readily with ice cream if desired. * • Apples combine with every dairy product, and whipped cream and apples make an unusually tasty duet. The gentle snowy peaks of whip ped cream lend a delicately soft and velvety consistency to gelatin transforming it to a mousse as in this Pink Ap ple Dessert. « Of - PINK APPLE DESSERT 1 #2 (1 pound 4 ounces) can crushed pineapple 1 cup' liquid (pineapple juice plus water) 1 package strawberry - flavored gelatin 2 large tart apples, cut up % cup chopped walnuts IVz cups whipping cream, whipped Drain crushed pineapple FUMIGANT SEED BEDS S <" ■ R. C. HENNEY R. D, #1 MA 6-5185 LITITZ. PA.
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