]4—Lancaster Fanning. Saturday. April 8.1087
Fort!
Farm Wife and Family
By Mrs. Richard C. Spence, Food Editor
SPRINGTIME DESSERTS
Springtime calls for light,
fluffy desserts. Most of these
desserts are easy to make and
oh. so easy to eat' Sherbets al
ways taste so good and can be
used as a dessert or as an ac
companiment with fruit salads
or meat such as chicken or
ham Cranberry Milk Sherbet
falls into this twofold cate
goiy.
CRANBERRY MILK
SHERBET
cups cranberry juice cock
tail
cups buttermilk
cup jellied cranberry sauce
cup sugar
teaspoons unflavo'-ed gela
tine
cup cold water
egg whites
Combine cianbeny juice,
buttermilk, ci anberry sauce and
sugai beat until blended Add
DON’T
BUSH
MONET
Sava money this winter by
letting us install a Texaco
Jet Flame Booster on your
oil burner.Tevaco research
and tests in homes prow
this new flame-control de
velopment can increase
burner efficiency by as
much as 42%. You get
more heat-use less oil.
Give us a call for a free an
al} sis of jour oil-heating
equipment. No obligation.
fFuelChiefl
We Give S&H
Gietn Stamps
Garber Oil Co.
Texaco Fuel Chief
Heating Oil
105 Fail-view St.
MOUNT JOY, PA.
Ph. 653-1821
*•* ★■Mr*-^^-************
CHERRIED
LEMON SHERBET DESSERT
1 envelope unflavored gela
tine
Vt cup milk
gelatine to cold water; let stand
for 5 minutes. Stir oyer low ®" p „
heat until gelatine is dissolved, teaspoon gra ted lemon
stir into cranberry juice mix- 1
ture. Freeze until mixture is £ lemon iuice
partially frozen. Beat egg whites £ egg whlteSj ; ’ stiff i y beaten
until foamy. Add to sherbet 4qz j ar mai - asc hino cher
mixture and whip with a ro- - cured
tary beater until light and fluf- ’
fy. Pour into refrigerator tray Soften unflavored gelatine in
and freeze until firm Remove the % cup milk. Scald the IV4
from freezer and spoon into cups milk with sugar and salt,
bowl. Beat with rotary beater Add softened gelatine: stir un
until smooth. Return to refrig- til dissolved Cool Slowly add
erator tray and freeze until the lemon peel and lemon
firm. Serve as a dessert with iuice, stirring constantly. Pour
cake or cookies Or serve as an into ice cube trays and freeze
accompaniment with fruit sal- until mushy Remove mixture
ads or meat. Makes about VA to bowl; fold in stiffly beaten
quarts. egg whites Return to ice cube
trays and freeze fiim Remove
to bowl again and beat until
fluffy. Fold in sliced cherries
and syrup Spoon into ice cube
trays or molds and return to
freezer until fiim.
PINEAPPLE BUTTERMILK
SHERBET WITH RHUBARB
GINGER SAUCE
1 quai t buttei milk
2 cans (6 oz each) frozen
pineapple mice concern
tiate, thawed
114 cups sugar
1 teaspoon grated lemon rind
RHUBARB GINGER SAUCE
1 quart diced ihubaib
1 cup sugar
teaspoon gingei
Combine buttermilk and pine- Beat egg yolks and conEec
apple concentrate; blend in tioneis’ sugar until veiy light
sugar and lemon rind Turn Pour in the top of a double
into 2 refrigerator tiays and boiler over, not in, boiling wa-
Need . . .
HAY - STRAW - EAR CORN
Buy Now and Save!
More and more farmers are buying from us for
bettei value and all around satisfaction.
Delivered any quantity
Phone Area Code 717 687-7631
Esbenshade Turkey Farm
“America’s Oldest”
PARADISE, PA.
PLAN AHEAD!
CaJL us now and insure prompt
service this Spring
Get the MOST for your DOLLAR
from DRY NITROGEN Materials
TOP DRESS EARLY FOR
MAXIMUM YIELD
WHEAT 45 lbs.
~ Nit. per acre
BARLEY 30 lbs.
PASTURES 100 lbs.— Nit. per acre
Call Us Now
Phone 392-4963
ORGANIC PLANT FOOD CO.
Grofftown Road, Near Waterworks Lancaster
freeze until almost firm; then,
remove from trays and beat
until Huffy. Return to trays
and freeze until firm. Place
rhubarb and sugar in sauce
pan, cover and cook very slow
ly until lender, about 25 min
utes. Stir in ginger. Chill be
fore serving over sherbet.
Makes 12 servings.
CRANBERRY DELIGHT
EGG YOLKS
cup confeetioneis’ sugar
cup cianbeny juice cock
tail
egg whites
teaspoon salt
8
1
%
ter. Do not permit the water
to touch the bottom of the dou
ble boiler top. This is import
ant. Bent the custard constant
ly with a wire beater. When it
is foamy add cranberry juice
cocktail gradually. Continue to
beat the custard until it dou
bles in bulk and begins to
thicken. Remove it from the
heat. Whip egg whites and salt
until stiff. Fold in the custard.
Serve at once in 6 sherbet
glasses. ,
to 4 oz. pkg. lemon pud
ding and pie filling mix
cup sugar
cup water
egg, slightly beaten
egg yolk, slightly beaten
egg white
2 tablespoons sugar
11/zl l /z cups orange juice
Combine pudding mix, %
cup sugar, water, orange juice,
egg, and egg yolk in the top of
a double boiler. Cook over hot
water, stirring often, until
thickened. Cool. Beat egg white
until foamy. Add 2 tablespoons
sugar gradually, beating con
stantly, and continue beating
until soft peaks form Fold into
pudding mixture Pour into
serving dishes. Chill This pud
ding can be used as a pie fill
ing
VARIATION: Lemon-Apricot
Get the BIG silo unloaded value!
■ - ' ————
Vcinl)
Delivers moi
tOaublt augar ayi
lam digs tha that
(attar and ma
evenly under all c<
dltlani whathar
aga It froxan, wi
V dry.
•Ixcluelve, adjuttal
drivahubglvetmi
•aattlve iractla
kaapt tha machr
operating avan
and raqulraa I'
power. " -
DELIVERS II
Tha dtubla augart, aperating In conjunction
with-the patantad V-padttlUmpellert, dig* tha
•tinge, mlxtt It thoroughly, and than Ihrowt K
dtwn-tha chute. Your cowt and cattla gat goad,
palatable allege ... note powdered mtth at
•(tan htpptna with unloadtn utlng blowart.
CALEB M. WENGER
R. D. 1, QUARRYVILLE, PA.
Dru m ore Center KI 8-2116
Pudding -Use npricot nectar In
place of orange Juice.
* * $
MOLASSES CHIFFON PIE
1 envelope unflavored gela*
line
teaspoon salt
cup sugar, divided
tablespoon grated lemon
rind (2 lemons)
cup water
cup lemon juice
cup molasses
eggs, separated
teaspoon cream of tartar
9*in. graham cracker pie
shell*
Vh
1
Mix together In saucepan';
gelatine, salt, and V* cup-of the
sugar. Grate rind from lemons;,
reserve. Beat together water*,
lemon juice, molasses and egg.
yolks; add to gelatine mixture.
Cook over medium heat, stir
ring constantly, just until mix
ture comes to a boil, about 4
minutes. Remove from water;
stir in lemon, rind. Chill until
mixture mounds slightly when,
dropped from a spoon. Beat
egg whites until foamy; add
cream of tartar and beat until'
stiff, but not dry. Gradually
add remaining Vz cup sugar
and beat until very stiff. Fold
in gelatine mixture. Turn into
prepared pie shell; chill until,
firm. If desired, garnish with
whipped cream.
TWO SIZE*
Standard—far •!!•• Wto IS
Heavy Duty— far aliM Ef
tear
WRITE OR RHONE US
FOR COMPLETE INFOH*
NATION AND PRICES.
*