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10 —Lanoaker-Fawning,-Saturday ,--May “11, -1963 .;
• Fi,t?eFa»W»r {
(Continued from Page 9)
swirl topping into batter (sur
face should have a marbleized
appearance). Bake 25-30 minu
tes .or until top of cake springs
back When touched lightly.
Cool 10 minutes before remov
ing from pan. Serve warm. Ma
kes 6-S servings.
**« * * v
APPLE-NUT HOT BREAD
Yeast Dough:
cup melted shortening
cup milk
cup sugar
teaspoon salt
package yeast, dry or
compressed
iji cup lukewarm water
2 eggs, beaten
cups sifted flour
% cup packed brown su
gar
V*
%
%
Filling:
tablespoons flour
teaspoon cinnamon
teaspoon allspice
cups cubed apples
cup chopped nuts
oup raisins
cup melted butter
margarine
Heat milk. “In a mixing
bowl, combine shortening, su
gar, and salt with the milk.
jCool to lukewarm. Dissolve
yeast in lukewarm water. Add
yeast to milk mixture. Stir in
eggs. Add flour gradually to
yeast mixture, blending well
after each addition. Place sw
eet dough in a greased bowl
and cover with a cloth Let rise
in warm 'place about 1 hour or
until dough is double m bulk
To prepare filling, combine
together in a bowl, all ingred
ients except butter Mix well.
Add butter and blend well.
Turn dough over in bowl and
punch down to original size.
Spread % of dough over the
bottom of a 9-inch round,
gieased cake pan Spoon % of
filling onto top ot sweet dough
in pan. Covei filling with sec
opd i half of dough This layer
will not quite reach to edges
of pan Spread remaining fill
ing over top of dough Cover
with a cloth. Let rise in warm
place about 30 minutes or un
til dough is double in bulk
Bake in a modeiate o\en (375
degiees) for 30 to 35 minutes
NOTE Place a sheet of alu
minum foil on bottom of oven
:o catch any melted filling,
Mr. Farmer
We Urge You to moke yourself eli
gible to vote on May 21.
This Wheat Referendum will effect
every wheat farmer in Lancaster County if
approved.
EVERY VOTE
IS NEEDED
A large vote will indicate the farm
ers' interest.
Be eligible to vote May 21 by sending
back Form MQ-24 by May 13.
LANCASTER COUNTY FARMERS'
ASSOCIATION H
„ . , 1 ; > - >M f VI
. SPBCIAIi MUFFINB
1 oup silted flour
2% teaspoons baking pow
der
% teaspoon salt
Vi cup sugar
2 cups ready-to-eat high
protein cereal
1 egg
Vi cup soft shortening
y 2 oup milk
Sift together flour, baking
powder, salt and sugar; mix
with cereal. Blend egg and sh
ortening; stir in milk. Add dry
ingredients, stirring only until
combined. Fill greased muffin
pans % full. Bake in moder
ately hot oven (400 degrees)
about 25 minutes. Makes 12
muffins.
• Have You Heard?
(Continued from Page 9)
a homemaker make better use
of her dollar. Labels are a clue
to package contents. A word
description on a label is often
more reliable than a picture of
the finished product. Pictures
may he misleading as to color,
texture, size, and shape of pro
duct.
According to federal laws, all
processed (foods shipped across
state lines must have useful in
formation on the label. A true
statement of quantity aids the
shopper in comparing cost of
equal amounts of similar foods.
Labeling a food by its common
or usual name helps prlubit
the sale off one food under the
name of another.
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