10—Lancaster Farming, Saturday, October 22,1966
For 5 the
'Farm Wife
By Mrs. Richard C, Spence, Food Editor
It’s harvest time again. Cranberries lie
crimson on the bog; pumpkins peep out
amidst the cornstalks in the field their
bright gold color ablaze m the golden sun
light. These fruits remind us of fall and all
the delicious desserts they can make.- For
instance this Pumpkin Ice Cream Mold
covered with Mincemeat Sauce. What dessert
could be more typically “fall” than this?
BPBNOB
blend pumpkin, brown sugar,
nutmeg, salt, and cloves. Add
ice cream. With mixer ait low
speed beat ice cream into
pumpkin mixture until sm'ooith
and well blended. Pour ice
cream into 10 individual salad
molds. Freeze at least 24
hours. Remove from freezer
and unmold by dipping molds
into a pan of top waiter for a
few seconds. , Invert onto
drilled serving dishes. Serve
at once with warm or chilled
m incdment sauce,
cup apricot nectar MINCEMEAT SAUCE: In a
"in a large mixing bowl heavy saucepan, combine ail,i
PUMPKIN ICE CREAM
MOLDS WITH MINCEMEAT
SAUCE
3. quart vanilla ice cream,
softened
1 cup pumpkin
% cup packed brown sugar
% teaspoon nutmeg
% teaspoon salt
% teaspoon ground, cloves
Mincemeat Sauce:
j pound jar prepared mince
meat
1 tablespoon grated orange
rind
Get the BIG silo unloader value!
VcmDcile
Delivers more silage faster 1
•Double sugar aya* /
, tom dig* the allags
I faster and mora
avanly under all con*
dttlona whether all* __
I age la frozen, wet, i
ar dry.
•Ixelutlva, adjuitabla
drive hub gtvea more
■atltiva tractian,
kaapa the machine
•paratlno avanly.
and raqulras lata
pawar.
DELIVERS BETTER SILAGE TOO!
The double augers, operating in conjunction TWO SIZESI
with the patented V-paddle Impellers, digs the e.andanl-toe alias Wto W
■Hags, mixes It thoroughly, and then throws It Standard foes osiP'tair
down the chute. Your cows and cattle get good, Heavy Duty—for silos Ur
palatable silage ... not a powdered mash as CW ta 3•*
•Hen happens with unloaders using blowers.
CALEB M. WENGER writi or phoni u*
R. D. 1. QUARRYVILLE PA. Kfl aSmS" 1
Drumore Center KI 8-2116
L H. BRUBAKER
R. D. 3, Lilifz, P 9.
350 Strosburg Pike, Loncoster
Phone: Lane. 397-5179 Strasburg 687-6002 Lititz 626-7766
Luscious Desserts For Fall
ingredient*. H**t slowly 5
minutes. Serve hot or cold.
* * • *
CARAMEL PUMPKIN FLAN
W* cups sugar
%
%
V*.
•Heat i cup sugar slowly in
heavy skillet, stirring constant
ly with a wooden spoon until
the sugar melts, is (free from
lumps, and (turns a light cara-
mel color. Pour into a heated
7-inch round, 2-inch high tin
or plain 5 cup mold. Turn the
mold round and round until
inside is well coated. Let the
caramel set. Meanwhile, com
bine pumpkin with remaining
Vt cup sugar and next four in
gredients. Add cream to eggs
and blend into pumpkin mix
ture. Pour into Caramel-coated
tin; Set in a pan of hot water.
•Bake in a preheated moderate
oven (350 degrees) for 65 to
70 minutes or until a knife in
serted in out
clean. Remove from oven and
(lift out of hot water. Cool and
chill. To serve, rim a spatula
around the sides of pan; turn
out onto serving plate. Serve
A PiUnlW S-Mlat
1 auaaenelen keep*
unloadar level at aM
ilmee and centered tar
mare atiJelenUparaM
Ul
cup canned pumpkin, solid
pack, or 1 cup mashed
cooked pumpkin
(teaspoon salt
teaspoon ground cinnamon
teaspoon ground ginger
(teaspoon vanilla extract
•pint light cream
eggs, lightly healten
cup heavy cream, whipped
Ground nutmeg
•with whipped "cheam, lightly
sprinkled with nutmeg. Makes
6 servings.
MOLASSES-CRANBERRY
PUDDING
3 cups sifted allpurpose
flour
’A cup sugar
2 teaspoons baking powder
'A 'teaspoon salt
2 teaspoons cinnamon
‘A (teaspoon ginger
2Vt cups cranberries
1 cup molasses
% cup warm water
V* cup melted butter
Sift together flour, sugar,
baking powder, salt and spices.
Stir in cranberries. Combine
molasses, waiter and butter;
stir into flour mixture. Turn
into a greased 9x-13-inoh pan,
or into two Bdnoh square pans.
Bake in a 350 degree oven 20
to 25 minutes. Serve with Nut
meg Sauce 1- or with ice cream
qr whipped eream. Maibes 12
to 18 servings.
*NUTMEG SAUCE
1 cup sugar
1 'tablespoon cornstarch
Vi teaspoon salt"
IVt cups water
2 tablespoons butter
% teaspoon nutmeg
Combine .sugar, cornstarch
and salt in a saucepan; stir in
•water. Cook over medium heat,
stirring constantly,- until mix
ture thickens and comes to a
boil. Remove from heat; Stic in
HOLLAND STONE
a bacury you con a/fird)
butter end nutmeg. Make*
about 1% cups. 1
CRANBERRY BAVARIAN
CREAM
(1 pound, 1-ounce) j> aclc .
•ge pound cake mix
eggs
cup milk
cups sugar
cup water
pound fresh or (frozen
cranberries
tablespoons grated orange
rind*
envelopes unflaiwwed gel a .
(tine
Juice of 1 targe orange,
adding waiter if necessary
ito make cup
egg yolks
cup milk, scalded
1 teaspoons vanilla extract
1 pint heavy cream, whipped
The day before, prepare and
bake pound cake mix accord,
ing to label directions. Next
day, trim top and sides oE
cake. Cut into approximately
1-inch wide fingers. Lay
against sides of greaised 9-inch
apring form pan. lane bottom
with remainder of cake. Dis
solve iVs cups sugar in watei;
bring to a boil. Add cranber
ries and orange rind. Bring to
a 'boil 'again; cover and sim
mer 5 minutes. Uncover. Raise
heat to highest point; boil
rapidly, stirring-constantly for
5 minutes (mixture -will be
(Continued on Page 11)
Inside, outside, you’ll find the rich’ 1
quarried look of HOLLAND
STONE adds a touch of real ele
gance to your building designs.
And yet, HOLLAND STONE is
one of the most economical build
ing materials today. Its unique
versatility in rise and shape lends
s structural freedom to builders,
■Meting new ideas, as well as cost
problems. Conies in a wide choice
of naturally warm, distinctive
colors, plus Colonial white.
MEW HOLLAND
CONCRETE PRODUCTS, INC.
MCWHOUAN* KNMrUMMM
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