10—Lancaster Farming, Saturday, August 12,1967
For the
Farm Wife and
By Mrs. Richard C. Spence, Foad Editor
Dessert Sauces And
tablespoon cornstarch
teaspoon grated orange
peel
cup orange juice
cup water
tablespoons butter or mar
garine
Combine honey, cornstarch,
HONEY & ORANGE SAUCE and orange rind in a heavy
1 cup liquid honey saucepan. Stir m orange Juice
V* cup chopped orange peel and water. Bring t a boi,
u. cup orange juice stimng constantly. Cook and
-nii stir one minute more, add fat
Combine Let and blond well Cool slightly
stand over hot. not boiling wa- sauce ****** as it cools,
ter about 30 minutes to blend
flavors.
Here are some simple-to- 1
make sauces. Not only easy to 1
make, they give a special lift
to simple desserts like ginger- Vz
bread, steamed puddings, ice V*
cream and baked custard. 2
Each recipe yields about a cup
of sauce.
SOUR CREAM SAUCE
* * * * Va cup butter or margarine
ORANGE SAUCE 1 cup confectioners s igar
Vt cup (honey V* teaspoon lemon jink’
Two important things
when borrowing money
You need a sharp pencil plus the specialized financial advice
of Farm Credit to determine how your financial needs can
best be served. Farm production must be maintained, even
Increased if possible. Providing the financing to insure this is
Farm Credit’s job. Farm Credit loans are available now for any
sound farm need. And, at realistic rates. Farm
Credit based ; on the unpaid balance
of the loan. That Sayes)f6f4 .money.
Farm Credit
ASSOCIATIONS
411 W. Roseville Rd., Lancaster Agnay Building, Lebanon
Ph. 393-3921 Ph. 273-4506
Family
Refreshing Drinks
Va teaspoon vanilla
Va to Vi cup sour cream,
plain or whipped
Cream the fat. Add the sug
ar slowly and beat well. Add
lemon juice and vanilla. Beat
in enough sour cream to make
the sauce light and fluffy. Serve
on fruit, brown betty, hot bak
ed apples or dumplings, steam
ed or baked puddings.
PEANUT BUTTER -
FRUIT SAUCE
% cup sugar
Vi cup dark corn syrup
Vs cup water
t/i teaspoon salt
Va cup peanut butter
V* cup raisins
Mix the sugar corn syrup,
water and salt. Simmer 10 min
utes. Stir this syrup slowly in
to the peanut butter. Add rais
ins. Serve at room tempera
ture, or warn if preferred.
If you’re looking for a cool
summer 'beverage you might
like to try one of the follow
ing:
SNAPPY CITRUS STARTER
1 cup orange juice
1 cup tomato juice
Vz teaspoon prepared horse
radish
Vz teaspoon salt
V* teaspoon Worcestershire
sauce
SUPER
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THE
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MEMBER DEPOSIT INSURANCE CORPORATION
A Trustee for The Lancaster County Foundation
4' lemon wedges
Combine all ingredients ex
cept lemon wedges. Chill well.
Serve over cracked ice, if de
sired. Garnish with lemon
wedges. Makes 2 cups.
SUN-KISSED COOLER
1% cups orange juice
116 cups prune juice (12-oz,
can)
3 tablespoons lemon juice
Combine ingredients. Chill
thoroughly. Stir well before
serving. Pour over cracked ice,
if desired. Makes 3 cups.
ORANGE-GINGER FLOAT
IVt cups orange juice, chilled
2 12-oz. cans or bottles
ginger ale
1 pint chocolate ice cream
4 teaspoons orange peel
Mix orange juice and ginger
ale; pour into tall glasses.
Scoop ice cream into glasses
and sprinkle orange peel on
AVAILABLE NOW
All Varieties of
Cert. Alfalfa Seeds
for Fall Seeding
Also MH-30 & Hudson Bakpak
Sprayers for MH-30 Application.
Hollinger’s Farm Market, Inc.
R. D. #l, Ephrata Ph: 733-4151
top. 'Serve with straws and
soda spoons. Makes 4 servings.
BOYSENBERRY PUNCH
1 pint fresh boysenberries
(or Vi lb. dry pack, un
sweetened frozen boysen
berries)
Vi tablespoons lemon juice
4 to 5 tablespoons sugar
-2 - 10-oz. bottles quinine water
Mint sprigs
Wash berries and place in
blender. Add lemon juice and
sugar; blend on high speed for
about 1 minute. Combine berry
mixture with quinine water
just before serving. Serve over
cracked ice; garnish with mint
sprigs. Makes 6 serving*,
MOCHA PUNCH
cup molasses
tablespoon rum flavoring
quarts milk
(Continued on Page 11)
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