Recipe
(Continued Prom Page 22)
Date and Nut Cake
6V2 oz. dates, finely chopped
1 cup hot water
V« cup butter or Crisco or soft
shortening
1 cup sugar
1 egg
1 teaspoon soda
1% cup sifted cake flour
Vz cup nuts
Heat oven to 350 degrees.
Grease well and flour a square
pan.
Pour hot water on dates and
cool.
Combine shortening, sugar,
egg and vanilla in mixing bowl.
Beat 5 minutes, until fluffy. Sift
together flour, soda and salt. Add
alternately into date mixture.
Begin and end with dry
ingredient. Blend until smooth.
Add nuts.
Bake 40 to 45 minutes.
“We prefer 10X sugar icing
with marshmallow whip and
peanut in it.”
Mrs. Jacob E. King
Groffdaleßd.
Gordonville
AERIAI LADDER EOUIPT.
FARM PAINTERS
BRUNING QUALITY PAINT
WE SPRAY IT ON AND BRUSH IT IN.
Call Now For Free estimates
HENRY K. FISHER
2322 Old Phi la Pike
Lancaster, Pa. 17602 Phone 717-393-6530
Hot Milk Sponge Cake
Beat 4 egg yolks, and slowly
add;
2 cups white sugar
Heat 1 cup of milk until bubbles
from around pan, but don’t boil.
Pour slowly over sugar and egg
yolks, beating all the while.
Sift together:
Vs teaspoon salt
2 cups flour, sifted
2 teaspoons baking powder
Add to mixture, then fold in the
4 beaten egg whites and bake in
either a sheet cake pan or two
layer pans.
Bake at 350 degrees for about 30
minutes, or until cake starts to
shrink from pan.
Ice with peanut butter icing
when cold.
Mrs. L. E. Null
212 Second Ave.
Hanover
xxx
Sponge Cake
2 cups granulated sugar
5 eggs
Beat together 15 minutes
Sift together, then add:
2Vz cups flour
2 teaspoons baking powder
Pinch of salt
Mix well, then add:
1 cup boiling milk
1 teaspoon vanilla
Mix again.
Bake in tube pan in 350 degree
oven until done, about 40-50
minutes.
Mrs. Harvey H. Martin
R.D.I
East Earl
XXX
Lemon Meringue Pie
(10” Pie)
2 cups sugar
4 tablespoons cornstarch
(slightly rounded)
% cup lemon juice
1 1-3 tablespoons grated rind
4 egg yolks, Beaten
2 cups boiling water
Mix sugar and cornstarch, add
lemon juice and grated rind, then
egg yolks. Add boiling water
gradually. Boil four minutes.
Pour into a baked pie shell.
Beat egg whites of the four eggs
and a pinch of cream of tartar till
stiff but not dry. Add 8
tablespoons (small) sugar
gradually. Spread on top of pie
filling and to the edges of pie
crust. Bake at 425 degrees till
light brown.
Mrs. Chalres McSparran
401 W. Fritz Ave
Quarryville
Farm Women
Calendar
Tuesday, May 2
6:30 p.m. Farm Women
Society 23 Mother-Daughter
dinner, Meadow Hills Dining
House.
Farm Women Society 22, en
tertain guests, Neffsville
Brethren Home.
Saturday, May 6
Farm Women Society 6, entertain
Society 20, Elizabethtown
Church of the Brethren.
Lancaster Farming, Saturday. April 29,1972
Ladies,
i tfi*.
*i. •
By Doris Thomas,
Extension Home Economist
Canned Pears:
The Peak of Goodness
Canned and frozen fruits,
preserved at the peak of good
ness, are ready to serve as they
come from the container and are
delicious ingredients in salads,
sauces, desserts and other
dishes. This month canned pears
in particular are in excellent
supply.
This succulent item is
especially good for use in salads
and desserts and is conducive to
varied tinting for special oc
casions. Green minted pears, red
cinnamon pears, and spiced
pears are ideal meat mates.
Canned pears arranged cut
side up also make attractive
“baskets” for a variety of stuf
fings (cheese balls, blueberries
and other fruits, chicken, etc.).
When buying canned pears,
avoid cans that bulge, swell, or
leak. Small dents in the can will
not harm the contents unless the
dents have pierced the metal or
loosened the can’s seam.
If you keep canned pears (or
any canned fruit) in a place no
warmer than 75 degrees F, they
will usually retain their quality
for a year or more. The color,
flavor and texture of canned
Have
You
Heard ?
fruits that have been stored at
very warm temperatures or for
long periods of time may not stay
at top quality, but the fruits still
safe to eat. Once a can has been
opened, the fruit should be
refrigerated if it is not for im
mediate use.
If you’re uncertain whether to
buy Grade A or B, you should
remember that Grade B are
slightly less perfect but are still
of very good quality. In Grade B,
the texture may be a little grainy
In thrifty Grade C, you will lind
more blemishes, greater
variation in shapes, and more
broken pieces.
Here is a delicious and
nutritious recipe using pears
Pear Seafoam Salad
1 cup cottage cheese
1 package lime-flavored gelatin
1% cups hot liquid, (pear syrup
plus water)
2 tablespoons lemon juice
6 to 8 canned pear halves
2 tablespoons pimen to
y 2 cup crushed pineapple, un
drained.
To prepare dissolve gelatin in
liquid; add lemon juice. Cool.
Pour a thin layer into round oiled
8-inch pan, allow to set. Cool
remaining gelatin until syrupy.
Drain pears Place pimento strip
in tip of each pear cavity before
placing pear cut side down in
gelatin. Combine pineapple,
cottage cheese, and remaining
pimento and fold into remaining
gelatin. Pour mixture over
pears; chill until firm; unmold
onto serving plate. Garnish with
a ring of cottage cheese around
edges and in the center, and
parsley sprigs around edge.
Serve 6 to 8.
Consumer Product Information
A Consumer Product In
formation Index is now available
and it’s free! It’s an index of
selected Federal publications on
consumer interests.
Contents include appliances,
automobiles, budget and finance,
child care, clothing and fabrics,
gardening and landscaping,
health, housing, and food.
The index has been prepared
through the joint efforts of the
Office of Consumer Affairs,
executive office of the President,
and the Consumer Product In
formation Coordinating Center in
the General Services Ad
ministration.
Copies of this free index are
available by writing to: Con
sumer Product Information
Distribution Center, Washington,
D.C. 20407.
•A
Doris Thomas
23