B—Lancaster Farming, Saturday, September 1, 1962 For the Farm Wife and Family Late Summer Desserts By Mrs. Richard C. Spence When summer-fresh fruits are at their prime, they deserve to be eaten just as is or in the very best dessert you can bring to your table Peaches, juicy and golden, fall in this category at pres ent An uncomplicated des sert that is nonetheless mouth watering is Fresh Peach Cusp. This glamorous bread pudding sandwiches a laver ot sliced peaches between a cusp mix ture of corn flakes, bread cubes, butter, sugar and spic es. Dish the pudding up streaming, then pass a pitcher of cream to pour over each serving. FRKSH PEACH CRISP ifa cup soft butter or mar garine 1 cup sugar 2 eggs teaspoon nutmeg teaspoon vanilla flavoring 1-Vi cups toasted small bread cubes 2 cups corn flakes 4 cups sliced, peeled pea ches 1 tablespoon lemon juice Blend butter and % cup sugar thoroughly; add eggs We’ve got the lubmorgible Pump you’ve been wanting Whatever you’ve been looking for in a submergible pump: large capacity, effl* oient operation, higher water preeaure, dependable operation, it’s youra in a Bed Jacket Town ’N Coun* try Submerge Pump. Come in and get the complete etory.. See Our Display In The OLD MAIN BL’ILDIXG At The YORK FAIR - SEPT. II . 15 P. W. Strickland (Distributoi) *1 S. Queen St., York, Pa. Ph. 3-8031 JOHN MEISENBERGER 110 Dickinson Ave., Lancaster, Pa. Ph. EX 4-3006 and beat well. Stir in nut meg, vanilla, bread cubes and corn flakes Place half of mixture m butteied 10 x 6 x Cl inch baking dish; spread pea ches evenly over top and sprin kle with Imeon juice and rem aining V-i cup sugar; cover with remaining corn flake mix ture. Bake in moderate oven (375 degrees) about 20 min ute* or until peaches are tender Serve with cream, if desired, fi servings. Peaches also appeal in a frosty dessert. Frozen Peach es and Cream. Prepared in a refrigerator tray, the dessert has a crust of packaged corn flake crumbs, sugar and but ter. Crushed peaches lend their goodness to the creamy filling in which they are blend ed with melted marshmallows and whipped cream‘d The des sert may be cut in bars or wedges to serve. KAUFFMAN’S PEACHES OPEN EVENINGS TILL 8:30 KAUFFMAN'S FRUIT FARMS BIKD-IX-HAM), PA. Midway between Bird-in-Hand & Intercourse, Rt. 340 FROZEN PEACHES - AND CREAM . 2 cups corn flakes or % cup packaged corn flake crumbs 2 tablespoons sugar 3 tablespoons soft butter or margarine 2 tablespoons orange juice yz pound regular or min iature marshmallows 1 cup crushed fresh peach es, drained 1 cup heavy cream, whipped* If using corn flakes, crush into fine crumbs. Combine corn flake crumbs, sugar and butter; mix well Press even ly and firmly in the bottom of 1-quart ice cube tray, reserv ing 2 tablespoons crumb mix ture for topping, if desired. Chill Heat orange and lemon jui ces in medium-size saucepan to the boiling point. Add marshmallows, reduce heat and stir until marshmallow a are melted. Cool slightly. Stir in peaches. Fold in cream. Pour into crumb crust. Sprinkle with reserved crumbs. Freeze 3to 4 hours. 6 servings. Fresh nectarines or peaches and dark pitted cherries com bine delightfully with vanilla ice cream into a ripple that’s certainly different than the ice creams your neighbor ser ves. Next time she stays foi dessert, be sure to have this recipe ready in the freezer. ICE CREAM FRUIT RIPPLE 2 cups (16-ounce can) daik POPULAR VARIE T I E S Good for Canning or Eating Ph. Intercourse SO 8-3631 pitted cherries 1 tablespoon cornstarch Vi teaspoon salt 2 cups sliced fresh nectar ines or peaches cup sugar 1 quart vanilla ice cream Dram cherries, reserving juice, and cut in halt. Set aside. In a saucepan, mix cornstarch With a few tablespoons of cherry juice to form a paste. Stir in remaining juice and salt, cook, stirring constantly, until mixture boils. Cool. Chop the sliced nectarines or peaches and add sugar. Cover the bottom of a 2-quart con tainer with scoops of ice cream and top generously with the fruits and syrup. Continue to fill pan with alternate layers ot ice cream and fruits Pack down firmly with back of spoon, cover and freeze. 8-10 servings. PEACH CHIFFON PARFAIT 1 3-ounce package orange flavored gelatin 1 cup boiling water 1 cup orange juice % cup instant nonfat dry milk PENN SQUARE MUTUAL FUND Investing in Diversified Securities for INCOME and CAPITAL GAINS Possibilities NO BUYING CHARGE NO SELLING CHARGE Subscriptions Accepted With No Minimum Share Require ments Free of Pa. Personal Property Tax in opinion of Legal Counsel NON-ASSESSABLB J. L. MAIN & CO. 451'Penn Square, Beading Pa,* , FR‘5-4434 Please send me free information about Penn Square Mu tual Fund Name —- Address City and State Ready for fall ALFALFA Seeding: • CERT. DUPUITS • CERT. RANGER • 10-19 BRAND • 9-19 BRAND # BALBO RYE available now for quick, emergency pasture crop. See your Hoffman Seed Man or call Landisville TW 8-3421 A. H. HOFFMAN SEEDS, INC. LANDISVILLE, PA. 1 cup sliced peaches Dissolve gelatin in boilnig ■water; stir in orange juice. Chill to j'elly-like cohsistency. Sprinkle on nonfat dry milk and beat until fluffy (will dou ble in volume). Layer Orange Chiffon with sliced peaches m parfait glasses; or, fold in sliced peaches and spoon into dessert dishes. Chill befoie serving. PEACHY SHAKE 2 cups chilled milk 1 cup chopped frozen or fresh peaches 2 large scoops vanilla ice cream Mix milk, peaches and ice ci earn in a blender or an electric mixer until thick. Pour into 2 tall glasses and seive at once. NOTE; Try bananas or strawberries in stead of peaches. ICE CREAM SANDWICHES V* cup corn syrup z h cup peanut butter 3 cups rice cereal 1 pint brick ice cream Blend corn syrup and pea (Continued on Page 9) • CERT. VERNAL PHONE TW 8-3421
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