* . - At Home On The Range Rolling along in the fresh fruit tribution. We are particularly all of oblong cake pan (9x13). Put and vegetable season, here are looking for recipes using the cherries on top. Pour sauce over several recipes using cherries, fresh fruits and vegetables. Do top of cherries. Then too, since.the cucumber you have something you can Sauce season will be creeping along share? 1 cup hot water soon enough, you may want to try % cup sugar the cucumber salad recipe when 2 tablespoons butter you can pickles. Bake at 375 degrees about 45 We welcome additions to our minutes, file for the Recipe Exchange. Won’t you jot down a recipe or so and send to; Recipes, Lancaster Fanning, Box 266, Lititz, Pa. 17543. You’ll be getting a colorful potholder through-the mail as a “Thank You” for your con- are now available in 5 1,000 denominations and larger amounts in *5OO multiples. Thci* outstanding certificates, formerly available only in minimum! o( $5,000 now b* purchased by the smaller investor for maximuin maminf power. 5.39% 5.92% 6.18% 0* xxxx Cherry Pudding 2V2 cups flour 2 teaspoons baking powder 1 teaspoon salt 1 cup sugar 1 cup milk 4 tablespoons salad oil 1 quart sour cherries Mix all ingredients except cherries. Spread dough on bottom EFFECTIVE IMMEDIATELY Our Hi|b Earning Sivinfs CtftifiMtN payiof stt % 5% % 6% ALSO-EFFECTIVE JULY Ist Earnings on al types of accounts wH b« COMPOUNDED DAILY TNswEI rasuit biannual yMdsol onC-monthoMrfificates on 1-yttr certificates on 2-yur certificates TO MAKE YOURMONEY GROW FASTS STATE CAPITAL AAVINGS jAgfe AMD LOAN ASSOCIATION 10« N. M WM> >imr*»llll CWw M TWW _ _ foraS-monthtemi fora 1-yaar tom AND Ibral-yaarterai ift»V •<! t ' Mrs. Menno Gruber Bainbridge xxxx Cherry Pudding IV2 cups sugar 1 cup butter or lard 2 eggs 1 cup sweet milk 2 teaspoons soda 3Vz cups flour 1 cup cherries Raisins or apples can also be used. Bake in muffin pans or pie plates. Irene Z. Zimmerman RD2 Ephrata xxxx Autumn Blush 1 % cups drained sour cherries (number 2 can) ‘A teaspoon red food coloring 1 cup cherry juice Vz cup sugar 2 tablespoons flour 1-3 cup nuts Cake Batter y 2 cup butter or margarine GARBER OIL CO. [texaco] Fuel Chief HEATING OIL t Oil KEATING EQUIPMENT AIR CONDITIONING MOUNTJOY. PA l > h.<»sMK2l AND 5.13% o. 5% < ttKlSf3 k Ea r^c^fstei* f Parrmi hg,' Sirtti rrfay; l J iirTe 2d, 1973^-27 c: 2‘A cups sifted flour 3 teaspoons double-acting baking powder 1 teaspoon salt IV4 cups sugar 1 cup milk 1 teaspoon vanilla 1 egg Topping: Drain cherries, saving juice. Add food coloring to juice. Blend Vz cup sugar and 2 tablespoons flour with 3 tablespoons of the juice in a saucepan. Add remaining cherry juice and cook, stirring con stantly until thickened. Set aside to cool while mixing cake batter. Chop nuts. Cake Batter: Cream butter in mixing bowl. Sift 2V« cups flour, baking powder, salt, and IV* cups sugar into butter. Add milk and vanilla. Mix until all dry ingredients are dam pened. Beat two minutes. Add egg. Beat one minute longer. Turn into well greased dish. Pour topping sauce over top. Bake at 350 degrees about 50 minutes. Annie Hooverßurkholder RDI Kutztown XXXX Cucumber Salad 4 quarts peeled and sliced cucumbers 6 medium white onions, sliced 1 green pepper 1 sweet red pepper 1-3 cup salt 3 cups white vinegar IV 2 teaspoons tumeric IVz teaspoons celery seed 2 tablespoons mustard seed 5 cups sugar 1 clove garlic Mix cucumbers, onions, pep pers, garlic and salt. Cover with chopped ice for three hours; drain. Combine remaining ingredients, pour over cucum bers. Heat and boil and put in jars Mrs. Eli Zeiset RDI Morgantown xxxx Quick Chop Suey 1 pound hamburger V 2 cup diced onion 1 cup chopped celery 2 quarts tomato juice 2 cups macaroni, cooked, drained and washed Salt and pepper to taste. Brown hamburger and onion in kettle. Add just enough water to cover. Add celery and seasonings. Cook till celery is about tender (8 to 10 minutes.) Add tomato juice and cooked macaroni. Simmer 15 minutes. Mrs. Ernest Holsopple RDI Holsopple XXXX Vegetable Salad 1 pkg. mixed frozen vegetables, Boil in salt water till almost soft (not mushy). 1 cup chopped celery 1 small onion, chopped 1 can red kidney beans Dressing Vz cup sugar 1-3 cup water 1-3 cup vinegar 1 tablespoon flour 1 tablespoon prepared mustard Stir and boil. Keep stirring all the time. Cool. Pour over vegetables. Let stand 24 hours. Miss Anna Mae Martin RD2 New Holland XXXX Scalloped Potatoes and Corn 3 large potatoes, peeled and sliced 1 can cream style corn 2 cups milk Vz pound pork link sausages, browned 1 teaspoon salt V 2 teaspoon pepper Grease casserole; add enough potato slices to cover bottom. Spread alternating layers of corn and potatoes. Add milk and sausage cut in pieces. Add salt and pepper. Bake at 350 degrees for one hour. Makes four ser vings. Mrs. Lloyd M. Zimmerman Rt. 2 East Earl xxxx Hungry Jack Beef Casserole 1 pound ground beef 1 teaspoon salt 16 ounce can pork and beans 3 A cup prepared barbecue sauce 2 tablespoons brown sugar 1 tablespoon minced onion 1 can (9.5 oz.) refrigerated flaky biscuits 1 cup shredded cheddar cheese Preheat oven to 370 degrees. Brown the ground beef, drain. Stir in next five ingredients; heat until bubbly. Pour into 2 quart casserole. Cut biscuits in half to form 20 half-circles. Place, cut side down, around edges of casserole. Sprinkle with cheese. 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