—Lancaster Farming, Saturday, September 29, 1962
14
or t
Farm Wife and
Goodies From Packaged
By Mrs. Richard C. Spence
CHOCOLATE NET
FT’DGE IURS
1 cup butter or margarine,
softened
2 cups sifted confectioners’
sugar
2 egg yolks
2 4-ounce bars sweet cook
ing chocolate
t cup chopped walnuts
1 teaspoon vanilla e\tiact
2 egg whites, stiffly beaten
20 Chipits, finely rolled
Cieani butter and confec
’loneia’ sugar until light and
. luftv Add egg yolks Melt
chocolate over hot water Add
.netted chocolate, walnuts and
vanilla extract to creamed mix
uiie Fold in atiffly beaten egg
whites Line an 11 \ 7-inch pan
with wax paper Sprinkle half
.ookie ci mnbs over bottom of
.Hied pan Spread chocolate
nuxtuie over top Spi inkle re
maining crumbs oiei top and
in lightly into chocolate
mixture Chill until read} to
cue Makes 20 bars
s ■> *■ *
ORAXCiE PKAM’T
DELIGHT
1 6-ounce can fiozen
oiange concentrate
1 cup hear} cieam whipp-
teaspoon xamlla extinct
1 9-ounce package peanut
cieme patties
1 cup hea\x cieam whipp
ed
cup silted conlettioneis’
sugai
teaspoon vanilla extinct
cup tlaked coconut, light
ly toasted
Sotten oianae concentiate
Imt do not thaw Add to wlnpp-
Family
ed cream and vanilla extract
Mix well. In a 9-meh loaf pan
put three rows of peanut creme
patties Cover with half orange
mixture Freeze until partially
firm, keeping remaining orange
mixture in refrigerator. Put
another tluee rows of patties
on top of partially frozen
orange mixture. Cover with re
maining orange mixtuie Place
last tow row r s of patties on
top Fieeze Allow to stand at
room temperature for one
minute Run Spatula around
sides and turn out onto seiv
mg plate. Fieeze Whip cream
with confectioners’ sugar and
vanilla extiact. Frost dessert.
Sprinkle lightly toasted coco
nut oi er the cream. Garnish
with mandarin orange sections,
it desned Makes 9 servings
NEAPOLITAN’ PIE
1 quart pistachio or cho
colate chip mint ice
cream
15 fig newtons
1 quart vanilla ice cieam
Line a 9-inch pie plate with
pistachio or chocolate chip
mint ice cream Fieeze Cut
fig newtons into quarters Mi\
with xaiulla ice cieam Pile
WATER SOIL
Is x our water safe to drink? Xorv is the time for soil
liuertainx icpioscnts an ana |j s,|cj piior to fall seed
rinnec essarx health hazard. .
Haro an approx ed bacterio- ln ”‘
logical and or chemical Prompt an.iljses and je
analjsis inefoimed at commendations from
LANCASTER LABORATORIES, INC.
2425 NEW HOLLAXD PIKE, LANCASTER, PA.
Phone Leola OL 6-9043
YOU CHOOSE
You choose from nine colors when you
select Holland Stone for the finish, inside
or outside of your home, office, business,
school or church.
Colonial While
Terra Cotta Red
Burgandy
Yellow
Buff
New Holland Concrete Products
»\i Holland, I’a,
intp ice cream' ‘crust’ and
freeze Allow to soften slightly,
at room temperature before,
serving Serves (5 to 8.
Cookies
Whip heavy cream with con
fectioners’ sugar and rum Ha
vering. Arrange 9 graham
crackers in a square on a
plate. Spread with a thin lay
er of whipped cream; top with
sliced bananas. Repeat 4 more
times Top with another layer
of crackers Frost sides and top
with remaining cream. Coat
sides with chopped nuts, re
set ving a few for decoration
on top Chill about 3 houis.
Cut into 9 squares.
Ci earn sugar and butter to
gethei thoroughly Add eggs
one at a time, beating well
after each egg Stir in cho
colate' and walnuts Line an
8-Vi-inch loaf pan with wax
paper Pour in Vi of the filling
and add a layei of crumbs
Repeat both layers twice,
tieeze Unmold onto serving
Desert Brown
Charcoal Grey
Limestone Grey
Sandstone Brown
GRAHAM CREAM TORTK
1 pint heavy cream
Vi cup confectioners' sugar
1 teaspoon rum flavoring
54 graham crackers
2 ripe bananas, very thin
ly sliced
1 cup chopped walnuts
FROZEN' CHOCOLATE
DESSERT
1 cup sugar
Vi cup butter or margarine
4 eggs
1 square unsweetened cho
colate, melted
1 cup finely chopped wal
nuts
1 cup vanilla water
crumbs, finely rolled
Vi pint heavy cieam, whipp
ed
4-2114
pinto, frost with whipped
cream. Return to freezer or
serve at once. Makes C to 8
servings,
DATE BROWNIES
2 eggs
% cup brown sugar
Vi cup flour
l-% cups graham cracker
crumbs (22 crackers)
Vi teaspoon vanilla
I-16 cups dates, chopped
(7- Vi -ounce package)
% cup chopped walnuts
"Beat eggs until light. Com
bine »ugar, flour and cracker
crumbs. Add to eggs, miring
well. Stir in vanilla, dates and
walnuts Spread mixture evenly
in a greased 8-ineh square pan.
Bake in model ate oven (350
degrees) 25 to 30 minutes.
Cut while warm into 20 bars.
BUTTERSCOTCH TORTK
3 egg whites
l-Vi cups sifted confection
ers’ sugar
1- Vi cups shortbread cookie
crumbs
6-ounce can pecan halves,
coarsely chopped
6-ounce package butterscotch
chips
1 quart ice cream
Beat egg whites until foamy
Add sugar and heat until stiff,
VOU'IL NEVER DEFROST
GENERAL ELECTRIC’S
NOW ON SPECIAL SALE
GE Refrigerators
Priced From $l9B
L H. BRUBAKER
350 Strasburg Pike - Lancaster
Phone Lancaster EX 7-5179
Strasburg OV 7-6002 Lititz MA 6-7766
Stir in shortbread crumbs, pa<
cans, and % cup butterscotch
chips. Divide mixture into C
greased, paper lined 8-inch
round cake pans. Bake in mo*
derate oven (350 degrees) 2ft
minutes Cool. Remove from
pans Soften ice cream and
spread one pint between lay
ers Spoon remaining pint od
top layer. Melt remaining but
terscotch chips and drizzle
over top Freeze. Makes 6 t«
S servings.
* ♦ * *
PEACH FIG BETTY
1 1-pound package fig
newtons, crumbled
l-% cups (1-pound can*
sliced peaches, drained
(reserve syrup)
2 tablespoons brown suga{
94 teaspoon cinnamon
94 teaspoon nutmeg
94 teaspoon salt
% cup peach syrup
Line bottom of 8-inch square
pan, or 9xll-%-inch oval cas
serole with % of the fig new
ton cruhibs Place % of the
drained peaches over the
crumbs Combine brown sugar
and next 3 ingredients. Cover
peaches with half the eug'ap
mixture. Sprinkle with % clip
of the reserved peach syrup.
Repeat layers. Place remaining
(Continued on Page 15)
with trade