v —Lancaster f
1'
For’ the
Farm Wife
By Mn. Richard C. Spence, Food Editor
COOKIE TREATS
It’s time to replenish that
cookie jar again—
SOFT TREASURE COOKIES
% cup shortening
cup sugar
% cup molasses
1 egg
214 cups sifted all-purpose
flour
teaspoon ginger
teaspoon cinnamon
teaspoon salt
teaspoons baking «oda
cup milk
teaspoons vinegar
Cream together shortening,
sugar, molasses, and egg. Sift
together flour, ginger, cinna
mon, salt, and soda. Combine
milk and vinegar. Add flour
mixture alternately with milk
mixture. Drop by heaping ta
blespoonfuls on greased bak
ing sheets. Bake in 400 degree
oven 8 to 10 minutes. To store,
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EVERYTHING YOU NEED FOR HOME IMPROVEMENT
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HOME CENTER
45 North Broad St., Lititz
tjmturdiy, Ju'
place cooled cookies in tight
ly covered container. .Makes
about 30 cookies.
* * * *
SAIL AWAY COOKIES
cup shortening
cup sugar
cup molasses
egg
cups sifted all-purpose
flour
%
%
%
teaspoons baking powder
teaspoon salt
teaspoon baking soda
cup milk
cup flaked coconut
cup chopped nuts
cup raisins
Cream together shortening
and sugar until light and fluf
fy. Blend in molasses and egg.
Sift in flour, baking powder,
salt and baking soda; mix well.
Blend in milk. Stir in regain
ing ingredients. Drop by level
tablespoonfuls on ungrease 1
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biking sheets. Bake in 375 de
gree oven 10 minutes. .Makes
4 to 5 dozen cookies.
• • * •
BROWNIE DROP COOKIES
1 cup (2 sticks) butter
1% cups sugar
1 cup cottage cheese
2 eggs
1 teaspoon vanilla
ZM cups sifted regular all
purpose -Hour
Vz cup cocoa
1 teaspoon baking soda
1 teaspoon baking powder
Vz teaspoon salt
Vz cup chopped pecans
FROSTING;
HVz .cups confectioners sugar
■V« cup butter, softened
V* cup light .cream
1 teaspoon vanilla
In a large mixing bowl cream
butter; gradually add sugar
and beat until light and fluffy.
Add cottage cheese and beat
thoroughly. Add eggs, one at
a time, beating well after each
addition. Blend in vanilla.' Sift
together flour, cocoa, baking
soda, baking powder and salt:
gradually add to creamed mix
ture. Add pecans. Drop by
rounded teaspoons onto butter
ed baking sheet; bake in a pre
heated 350 degree oven 12-14
minutes. .Remove to wire racks
to cool. When completely
cooled, frost. Makes 8 dozen.
To prepare Frosting: In a small
mixing bowl combine sugar,
butter, cream and vanilla; beat
until smooth.
CRISP MOLASSES COOKIES
3 cups silted all-purpose
flour
% cup sugar
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons ginger
2 teaspoons cinnamon
% cup shortening
1% cups molasses
TALK TO A HOME-LOVING MAM ABOUT TOUR
HOME IMPROVEMENT LOAN
Richard S Garrett, Assistant Cashier in charge of Consumer
Installment Loans at the Conestoga National Bank, is a
family man who enjoys everything about his suburban
Lancaster home He knows full well how home improvements •
can add to the enjoyment of family life.
His patio provides an ideaf setting for barb ques and
family cookouts. And .. currently, he is thinking of expanding
his driveway and enlarging the family garqge.
Discuss your home improvement plans‘with Richard ... you'll''
be talking to a man who speaks your language . . . one ' r, -
whose advice is based on a wide personal-knowledge of home j%
improvements plus 21 years of sound banking experience. A
Let the Conestoga National Bank . . . Headquarters for • - r
Money Matters .. . show you how to make your home im< 1 *
provement dreams come true. *
Conesfog
munmirnm mm mum
LANCASTER/CENTERVILLE / LAND!SV/LLE / LITITZf MANHEIM TOWNSHIPJM/LLERSVILLE/ROHRERSTOWN
MEMBER FEDERAL DEPOSIT INSURANCE CORPORATION
A Trustee for The Lancaster County Foundation
1 tablespoon vtnegar
Sift flour, sugar, salt, soda,
and spices into a mixing bowl.
Cut in shortening with pastry
blender or two knives to re
semble coarse meal. Heat mo
lasses to boiling point; add
vinegar and gradually stir into
Roar-shortening mixture. Drop
dough, Vz teaspoonful at a
time, onto greased baking
sheets. 'Flatten to 1/16-inch
thick by stamping with glass
covered with a damp cloth.
Bake in 400 degree oven 6 lo
7 minutes, or until edges have
lightly browned. Makes about
6 dozen cookies.
* ♦
CHOCO-SCOTCH BARS
Vi cup butter or margarine
6-10 ounces regular marshmal
lows (about 40) or 4 cups
miniature marshmallows
Vi cup peanut butter
1 6-oz. pkg. rice krispies
1 cup (6 oz.) semi-sweet
chocolate morsels
cup (6 oz.) butterscotch
morsels
Melt butter in 3-guart sauce
pan. Add marshmallows and
cook over low heat, stirring
constantly, until marshmallows
are melted and mixture is syr
upy. Remove from heat; stir
in peanut butter. Add rice
krispies and stir until well
coated. Press warm mixture
evenly and firmly into buttered
13x9-inch pan.
Melt chocolate and butter
scotch morsels together in
saucepan over low heat, stir
ring constantly. Remove from
heat; spread evenly over rice
krispies mixture. Cool until
firm. Cut into bars.
* ■ ’
COCOA KRISPIES JUMBLES
IV4 cups sifted regular all
purpose flour
% teaspoon baking soda
Vi teaspon salt
cup soft gutter or mar
garine
1 cup sugar
1 egg
1 teaspoon vanilla flavoring
2 cups cocoa-flavored rice
krispies
Sift together flour, soda -and
salt. Beat together butter and
sugar until creamy. Add «egg
and vanilla; beat well. Stir -an
silted dry ingredients. Mix -in
cocoa-flavored rice krispies.
Drop by tablespoonfuls onto
greased biking sheets. Bake
in moderate oven (350 degrees)
about 12 minutes. Makes about
3% dozen cookies.
COCOA PEANUT LOGS
cup (6 ozs.) seim-swedt
chocolate morsels
cup peanut butter
cups cocoa-flavored rice
krispies
Melt chocolate with peanut
butter in heavy medium-sized
saucepan over low heat, stir
ring constantly until well
blended. Remove from head.
Add cocoa-flavored rice faris
pies, stirring until coated with
chocolate mixture. Press mix
ture firmly and evenly into
lightly buttered 9x9-inch pan.
Refrigerate until firm. Cut into
bars.