—Lancaster Farminj. Saturday. August 12. 1972 20 Recipe Exchange Horn Several weeks ago there was a plea sent out by Mrs. Melvin Martin, Kutztown RD3, for cheese recipes as well as any tips any of you readers might have for successful making of cheese. You haven’t let us down. Several more have been received, which we present to you for your trial and error. We pass on to you the com ments from a reader and recipe sharer who wishes to remain anonymous. Her advice is sage: “If at first you don’t succeed, try, try again ” How often has this comment been made as we teach our daughters, sons too, not to give up when the going gets rough - in the kitchen, in school, in church, or wherever it may be. So shouldn’t this advice be good for us, too? We are interested in receiving recipes from more of you readers, too. Won’t you take a few minutes to jot down a recipe, or recipes, of your choice and send them to: Recipes, Lancaster Farming, Box 266, Lititz, Pa. 17543. We will send you a potholder as our way of saying “Thanks” XXX My Favorite Homemade Cheese Recipe 2% Junket tablets to every 8 quarts whole milk, not sour, but not all of it should be too fresh. Heat milk to lukewarm Add junket tablets which have been dissolved in a little cold water. Let stand till firm Then cut into curds Heat curds slowly with your hand in it, stirring and making curds finer until so warm that you can’t stand your hand in it anymore. Pour into sack, letting whey run off. When drained, put the cheese into a cheese press + for two days Then take it out of press and sprinkle with salt on all sides. Put in cellar and about a week later you will have cheese that looks and tastes a lot like store bought cheese +A simple cheese press can be made by punching holes down ward in the bottom of a molasses can and bending the rim out so that the lid of the can falls in on the cheese and putting a weight on top of the hd. XXX Cup Cheese 2 quart crumbs e on the Range 4 cups water 6 teaspoons soda (scant) 3 teaspoons salt Let milk stand till thick, like junket. Heat slowly till it is too hot to hold in hand. Stir often. Pour in cheese cloth to drain overnight. “I put crumbs in quart boxes and put in freezer for a couple weeks. The lumps seem to dissolve better when you’re making cheese. “Sometimes you don’t need four cups water, depends on how wet or dry your crumbs are,” ’ Rachel Speicher 2040 Pine Drive Lancaster, Pa. 17601 XXX Whole Wheat Bread (Makes 2 loaves) 4V2 cups unsifted whole wheat flour 2% cups unsifted white flour (about) 3 tablespoons sugar 4 teaspoons salt 2 packages Fleischmann’s Active Dry Yeast IV2 cups water % cup milk 1-3 cup molasses 1-3 cup butter or margarine Combine flours, in a large bowl thoroughly mix 2V2 cups flour mixture, sugar, salt and un dissolved yeast. Combine water, milk, molasses and butter in a saucepan Heat over low heat until liquids are warm (butter doesn’t need to melt). Gradually add to dry ingredients and beat two minutes at medium speed of electric mixer, scraping sides of bowl occasionally Add Vz cup flour mixture or enough to make a thick batter. Beat at high speed two minutes. Stir in additional flour mixture to make a soft dough (add more flour if necessary). Turn dough out onto lightly floured board Knead until smooth and elastic, about eight to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about one hour. Punch dough down, turn out unto lightly floured board. Shape in loaves. Place in two greased BV2x4^x2 j /2 inch loaf pans. Cover; let rise in warm, draft- free place until doubled in bulk, about 1 hour. Bake in hot (400 degrees) over about 25 to 30 minutes or until done. Remove from pans and cool on wire racks. XXX Sweet Pickles 2 gallons pickles, sliced 1 gallon cold water 2 cups salt Needle Arts By NANCY SEWELL \m \ SEP ot ;/ I POSITION ■ // \ ADJUSTABLE I V HANDLE # if (3V2 hTT ■ HEAVY DUTY I ENGINE / 1 Mile North of Terre Hill on Route 807 East Earl, R.D.I, Pa. Phone 215-445-6272 Mrs. Wilmer Stoltzfoos RDI Leola Ina Martin RD3 Ephrata xxx ADJUSTABLE I y GEHMAN BROS. eggs cup buttermilk teaspoon baking soda 2 teaspoon cinnamon Mix first four ingredients together with pastry blender till crumbly. Save one cup crumbs and add cinnamon to them for crumbs. Add eggs, buttermilk, and soda to crumb mixture after one cup was removed for topping, and pour into pan. Put crumbs on top. Bake at 350 degrees for 35 minutes. Three Bean Salad 1 cup vinegar 2 tablespoons salad oil 1 cup sugar Salt and pepper to taste. Let stand while you slice the following; 1 sweet onion to IV4 cups celery green or red pepper (optional) can green beans, cooked and drained 1 can yellow beans, cooked and drained 1 can dark red kidney beans, washed and drained 1 to 2 teaspoons parsley leaves (Continued On Page 22) GARBER OIL CO. TEXACO HEATING OIL BURNER SALES AND SERVICE MOUNT JOY, PA Ph. 653-1821 Model 7021 Mrs. Nevin Vogel RD2 Manheim xxx