• For TK© Farm Wife
(Continuediram Page 18)
someone asks to talk to John.
Helen’s husband is John N., his
father, John F., owns the farm
and he and his wife live in part
of the farm house. So it’s Big
John, Middle John and Little
John. John N. is Supervisor of
■water and roads for Mountville
Borough and farms the farm on
the shares with his parents. Mr.
and Mrs. John N. Hess have liv
ed here for 22 years.
Mrs. Hess was the former Hel
en Skurka from Wilkes-Barre
Before marriage she worked in
the office of Armstrong Cork
Company and lived in Millers
ville She never lived on a farm
until she was married but loves
it. She joined Farm Women So-
Start raising more and better Calves
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ciety #lB about 15 years ago
and has served as president for
two years, chairman of the ways
and means committee and on
other committees and has gone
up through the chairs of the
county unit of Farm Women.
Society #lB has 35 members in
the Rohrerstown area. Their pro
ject this year is supporting a
needy family for Christmas. They
support the county projects.
Their money-making projects
consist of rummage sales in Lan
caster, food auctions at their
meetings and bus trips, although
they are more for pleasure than
money-making.
The Hesses belong to the Unit
ed Church of Christ. Rohrers
town, wheie Mr. and Mrs. Hess
both teach juniors in Sunday
School. Mrs. Hess is on the
Contact
Leroy Zook, Salesman
. HOOBER & SON
Intercourse
Manufactured in Leola by
Christian Education committee,
a member of Joan of Arc Sunday
School class and sings in the
choir. She also does solo work
for other churches and organiza
tions. She was directing a brass
band that started in the church.
Now it is a six piece band called
“The Rocky Beats.”
John Charles is a busy boy.
He is a junior in Kempfield High
School, Landisville, plays cornet
and trumpet in Hempfield dance,
concert and marching bands and
sings tenor in Hempfield Singers.
He also plays in “The Rocky
Beats.” He takes part in operet
tas. He is enrolled in the Acade
mic course and would like to
continue his education either in
music or learn to be a profes
sional chef. The three Johns go
hunting locally. He and his fath
er go deer hunting in Lycoming
County. They also bowl together.
With Christmas comes cookie
baking and here’s a couple of
Mrs. Hess’s real good recipes:
FRUIT ROCKS
(a soft moist cookie)
Cream:
Vh cups shortening (half
butter-half vegetable
shortening)
VA cups sugar
Add 4 eggs and beat
Add: Vz teaspoon salt
1 teaspoon soda (dissolved in
a little hot water)
1 teaspoon vanilla
1 small —Bor 9 oz. can
crushed pineapple
4 oz. jar maraschino cherries
(chopped, not ground)
1 lb. seedless raisins
Vz lb. chopped walnuts
Vz lb. cut-up dates
3 cups western flour (mix 1
cup with the fruit and 2 cups
into batter)
Use juice from cherries and
pineapple
Drop on greased baking sheet
and bake at 350 degrees for 10 <to
12 minutes.
** & $
BUTTERSCOTCH BROWNIES
V* lb. butter
1 lb. light brown sugar
2 eggs
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V/t cups western flour (do not
sift)
2 teaspoon baking powder
1 teaspoon salt
1 teaspoon vanilla
1 cup chopped nuts
Melt butter. Remove from
heat and blend in sugar. Cool.
Stir in eggs then sift in dry in
gredients. Add vanilla and nuts
Spread in a greased jelly roll, at
least a 14” x 10” one as the bat
ter should not be too deep in
the pan. Bake in a 350 degree
oven for 16 to 18 minutes. Do
not over bake as they will get
too dry. Cut while they are
warm. They are a real moist and
chewy cookie.
* * * *
Here’s a different and delicious
pie recipe.
PINEAPPLE-CRUMB PIE
Drain a 19 oz. can crushed
pineapple
Boil till slightly thickened:
1 pint pineapple juice and
water
1 cup King syrup
1 cup light brown sugar
% cup flour
When cool, add:
2 beaten eggs and the crushed
pineapple which has been
drained.
Crumbs for top:
IVz cups flour
1 cup light brown sugar
% cup vegetable shortening
1 teaspoon soda
Make crumbs and put on top of
liquid mixture.
. Pie crust:
2 cups flour
% cups vegetable shortening
Vz teaspoon salt
4 tablespoons ice water
Bake at 375 degrees for 45
minutes or until brown. Makes
2 nine inch pies.
The following is a complete
meal, made in individual serv
ings, served with a salad and
fruit for dessert.
TASTIES
1 lb. ground beef
3 medium potatoes (peeled
and diced small)
575
Phone 393-9267
1 medium onion (diced small)
1 teaspoon salt
V* teaspoon pepper
Mix above ingredients and set
aside.
Make pastry with
2 cups flour
% cups vegetable shortening
% teaspoon salt
Add 4 tablespoon ice water
Roll in a circle 8 inches in di
ameter. Put a mound of the
above mixture on one half of
circle and fold the other half
over to form a tart. Seal edges
with a fork or flute. Make holes
in top with a fork and place on
cookie sheets. Bake at 375 de
grees for 40 to 45 minutes.
This will make 6 large pasties.
They may be served with beef
gravy, tomatoe sauce, cheese
sauce, cream of celery soup pour
ed over them or just plain.
NEW POTATO CASSEROLE
24 small new potatoes, cooked
and peeled, need not be sliced.
Or about 8 to 10 medium sized
potatoes cooked and peeled.
Slice boiled potatoes that have
been peeled. Layer sliced cook
ed potatoes in a buttered casse
role with shredded white Ched
dar cheese and onion salt (or
salt) and pepper Top with cream
of chicken soup and shredded
cheddar cheese and paprika over
all. Bake in 350 Degree oven 45
minutes to 1 hour.
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Strasburg 687-6002
Lititz 626-7766
21