Farming, Saturday. October 14.1967
10—I
For the
Farm Wife and Family
By Mrs. Richard C. Spence, Food Editor
SPECTACULAR CAKES
When you want to show off
your cooking piowess. serve
these "spectacular cakes”. The
preparation may take a little
extra t ue. but the raves you
will wi , will be woith the ex
tra effe t
1C E ItEAM CAKE
14 quails chocolate ice cream
1 cup sifted all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
■Q'it cups honey-flavored
graham cracker crumbs,
finely rolled
% cup butler or margarine,
softened
1 cup sugar
eggs at room temperature
cups rulk
teaspoons vanilla extract
(2-oz.) package whipped
tapping mix
(3%-oz) package vanilla
flavor whipped dessert mix
cup water
FREE
analysis of your borne oil*
heating equipment. Our
specially trained men will
tell you if it needs cleaning,
adjustment, or minor part
replacement. They’ll show
you how to Improve your
burner with Texaco’s new
Jet Flame Booster that can
increase burner efficiency
up to 42%. Give us a call,
bio obligation.
[Fuel Chief!
We Give S&H
Green Stamps
Garber Oil Co.
Texaco Fuel Chief
Heating Oil
105 fairview St.
MOUNT JOY, FAk i
Ph._653-182t. , a> ii
6 to 8 whole candied cher
i ics
4 cup chopped walnuts
Soften ice cream slightly.
Pack into a 9-ineh straight
sided round cake pan which
has been lined with wax pa
per; freeze Sift together next
three ingredients, combine
with graham cracker crumbs.
Cream butter or margarine
and sugar until light and fluf
fy. Add eggs, one at a time,
beating well after each addi
tion. Alternately add dry in
gredients and 1 cup milk be
ginning and ending with dry
ingredients Stir in vanilla ex
tract. Pour into 2 greased pa
per-lined, 9-mch straigh' sided
cake pans. Bake m a pj eheat
ed moderate oven (375 de
grees) 25 to 30 minutes 0. un
til done Invert onto cake lack.
Cool completely. Combine
whipped topping mix and van
illa flavor whipped dessert mix.
Add 1 cup cold milk, beat at
high speed 2 minutes. Add V*
cup water; blend. Beat until
thick. Place ice cream, layer
between cakes. Frost cake, re
serving 3 ,4 cup topping for
garnish Spoon on six or eight
rmway Co.,
We wish to announce the taking over of the
dealership of the Farm way Barn Cleaner & Equip
ment. It is possible to save financially on new
equipment and on repair work. We would appreci
ate a personal contact any time. Call 626-7420.
SHENK'S FRUIT & VEGETABLE FARM
Two important things
when borrowing money
You needa 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
FarmCredit’sjob. Farm Credit loans are available now for any
sound farm meed. And, at realistic rates. Farm
Creditinterest is based on the unpaid balance
of the loan. That saves you money.
£jiv 1°
Farm
411 W. KoseviUfißd., Lancaster Agway Building, Lebanon
B*ad2ontjya»fe92l Ph. 273=4506;
Butter and flour 2 round fl
inch pans. Cream butter
Gradually add sugar; beat un
til fluffy. Beat in eggs, one at
a time Add vanilla. Sift to
gether dry ingredients; add to
creamed mixture alternately
with milk, beginning and end
ing with dry ingredients.
Spread in pans. Bake 25-30
minutes in a 350 degree oven
After 5 minutes turn out onto
racks to cool. Drain raspber
ries; save x k cup syrup. In a
small pan combine sugar and
cornstarch: gradually add sy
rup. Cook over medium, heat,
stirnmg constantly, until thick
ened; cook 2 more minutes.
Add lemon juice Chill. Fold
syrup and raspberries into
sour cream Spread half the
filling between cake layers and
the rest on top. Refrigerate
until served
=a-.ikVtft
*
VS***'
Credit
ASSOCIATIONS
soft puff*, utlns reserved top
ping. Top each puff with a
cherry. Coat aides with chop
ped walnuts. Freeze until firm;
foil wrap. Remove to room
temperature IMt to 2 hours
before serving.
I'A 0
RASPBERRY FILLED CAKE
cup (1 stick) butter
cup sugar
eggs
teaspoon vanilla
cups sifted cake flour
tablespoon baking powder
teaspoon salt
cup milk
1 package (10 oz.)
raspberries, thawed
Vi cup raspberry syrup
2 tablespoons sugar
IVi tablespoons cornstarch
1 tablespoon lemon juice
IVi cups dairy sour cream
WALNUT CAKE with orange Juice. Stir In rind
, and nut*. Beat egg white* un
cup butter or margarine, tll 80ft peak , f orm . Gradually
softened add remaining sugar, boating
cups granulated sugar untll |tiff bul not d ry. p a M
eggs, separated into batter. Pour Into preparedi
(6-oz.) package swleback, ns Bake in „ prC heatccl
(Indy rolled s i ow ovcn (325 degrees) 35 to
cup sifted a 1-purposc flour 40 minutcs or until done. Cool
teaspoon baking powder | n p ans jg minutes; turn out
teaspoon salt tQ coo j completely Bent 1 cup
cup orange juice confectioners’ sugar and re
teaspoons grated orange mainlng butler or margarine
rind _ . . . until light and fluffy. Add rc
cups very finely chopped ma i n j n ,T confcctioneis’’ sugar
or ground walnuts alternately with orange juice,
pound confectioners sug- beating until smooth. Beat in
ar. sifted lemon juice. Reserve 1 cup for
cup orange juice decorating. Spread a layer on
teaspoons lemon juice , ...
cup strawberry preserves tO P sur,ace 01 b °t tom »
then cover with 'i cup pre-
Grease t then line bottom of serves> pi ace second layer .on
two 9-inch layer cake pans Spread with remaining
with wax paper. Cream % cup preserve 3) leaving a Mnch
butter or maiganne and 1 cup border. Frost sides of cake *nd
sugar until light and fluffy. border. Usins a pastry bag
Add egg yolks one at a time, with a #5 closed tube>
beating well after each addi- decorate rim of cake with re
turn. Combine next four ingre- , „ ~ , n
dients, blending well. Add to served frosting. Makes one 8-
creamed mixture alternately inch cake.
Vt
1 to
3 4
frozen
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j CITY.
1
BRUBAKER
PLUMBING ud HEATING
1284 Rohrerstown Rood, Lancaster, Pennal
Phone 393-3908 I
.STATE.
MAIL COUPON NOV/ TO;
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m