Antique Dolls Are An Investment (Continued From Page 22) members of the Union Presbyterian Church and both sing in the choir. She is an inactive Deacon and a member of the Women’s Association. She served as > president of the Missionary Association in the past. Robert is an elder. CUSTOM BUTCHERING Corn fed beef. Also Frankfurters and Bolognas made. Deer Butchering. AMOS BAWELL, Leola RDI, Pa. 656-6985 This Year - Give A Gift That Lasts - Give A Book THE BECOMERS offers you genuine practical help in coming Jo.gnps with .your inner.struggles, toward personal .identity and fulfillment • trying to understand your inner conflicts and how they mold your thinking and behavior • discovering what it is inside of you that influences your response to others to Christ • exploring what conversion really is and how it happens • learning how to penetrate people s defensive aloofness to communicate your real fee'mgs • establishing meaningful goals in your spiritual journey • really using your own unique gifts act levmg the inner peace of becoming all you were myen* to be THE BECOMERS is a book that can change the life and language of Christians and the Church for decades to come WORD Books, publisher Get your copy of THE BECOMERS by Keith Miller today from ip LANCASTER. 40East King Street EPHRATA Mrs. Weicksel plays the piano and has done a lot of vocal solo work. Mr. and Mrs. Weicksel were former members of Colerain Grange and served in various offices. Betty Lou was formerly a member and served as president of Farm Women Societies 20 and 15. She served as a 4-H leader of a sewing and cooking club three or four years and was one of the leaders for a 4-H horse and pony club a couple of years when their sons were in it. She had to give up some of these activities when she started to work 15 years ago in a feed office at home. After that she worked two years in the office of Good’s Feed Mill at New Providence and recently she worked part time at Blue Treddle in Quarryville. Betty Lou was an only child of THE BECOMERS the life-changing new best seller by KEITH MILLER PROVIDENT BOOKSTORE PARK CITY Park Citv Shopping Center NEW HOLLAND New Holland East Rte. 23 $5.95 late Mr. and Mrs. Fred Whiteside. Her father had a feed business for many years. She graduated from Colerain and Quarryville High Schools. She drove her dad’s small delivery feed truck during World War H. She was a telephone operator at Kirkwood Exchange right after graduation and again just before they went to the dial system. She also worked at Western Union in Oxford and on the PBX board and served as receptionist at Quaker State Metal Co., now Howmef Corporation in Lancaster. The Weicksels have two sons. 'Stephen graduated from West minister Choir College at Prin ceton, N. J. He teaches music near Princeton and is assistant organist at the First Presbyterian Church in Prin ceton. He married Charlene Debis of York, who teaches music at a grade school near Princeton. Both of them sing in the church phoir and she is a soloist in the choir. Carl graduated from Stevens Trade School where he took an automotive mechanics course. He formerly worked for Brubaker Motors in Lancaster and now works for Stoner & Wade in Quarryville. He married Barbara Hamp of Quarryville. She works in Ferguson & Hasslers store in Quarryville. Mrs. Weicksel is a good housekeeper and likes antiques. She has quite a few and has a small collection of antique samplers. She and her husband do their own papering and painting. They just had a Ben Franklin stove installed in their living room which makes it real cozy and helps to cut down in oil con sumption. Two favorite pets who also injoy this comfort are “Ching” and “Timmy”, their Persian cats. Mrs. Weicksel flew to London with a friend this fall and spent a week in Austria. She helped with the lawn and garden last summer. She made pickles and froze a lot of vegetables. The Weicksels will have the traditional turkey dinner and hope to have their family home for Christmas. She gives us some of her favorite recipes which you might like to try this holiday season. Her Emerald Salad and Norwegian Pancakes are - especially nice for the people who must consider calories. Many-Way Butter Cookies 1 cup (2 sticks) butter cups 10X sugar 1 egg 1 teaspoon vanilla 2 Vi cups sifted regular all purpose flour 1 teaspoon baking soda 1 teaspoon cream of tartar V* teaspoon salt In mixing bowl, cream butter; gradually add sugar and beat until light and fluffy. Beat in egg and vanilla. Sift together flour, baking soda, cream of tartar, and salt; gradually add to creamed mixture. Shape dough according to variations as follows: Jewel Drops: To basic dough, add 1 cup chopped mixed candied fruit or candied maraschino cherries. Drop by rounded LAND SAKES! it wouldn't be CHRISTMAS without the things from REBMAN’S Park & Shop 9 AM to 9 PM 800 S. QUEEN ST., LANC. Lancaster Farming, Saturday, December 15,1973 — teaspoons onto baking sheet. Bake at 400 degrees for 8 to 10 minutes. Remove to wire rack. Yields 5 to 6 dozen. Butter Thins: Chill dough. On lightly floured surface, form into rolls two inches in diameter. Wrap in waxed paper and chill several hours or overnight. Cut into one-eighth inch slices and place on baking sheet. Sprinkle with chopped nuts. Bake 6 to 8 minutes at 400 degrees. Snicker-Doodles: Chill dough. Shape in balls about one inch in diameter; roll in mixture of one quarter cup sugar and one teaspoon cinnamon. Bake 10 to 12 minutes at 400 degrees. Rolled Butter Crispies: Chill dough. On lightly floured surface, roll dough to one-eighth inch thickness. With floured cookie cutters, cut into desired shapes. Using spatula, transfer to baking sheet. Sprinkle with colored sugar. Bake 6 to 8 minutes at 375 degrees. Decorate if desired. Chocolate Nutties: To basic dough add one cup chopped nuts and one cup chocolate morsels. Chill. Shape into balls about three-quarter inch in diameter. Place on baking sheet. Bake 8 to 10 minutes at 400 degrees. When cool top with a dab of chocolate frosting if desired. Makes 9 to 10 dozen. Feast Bread 5 to 5% cups all purpose flour 2 packages active dry yeast % cup sugar 1 teaspoon salt 1 teaspoon grated lemon rind 1 teaspoon cinnamon 1 cup of golden raisins IV* cups milk % cup butter or margarine melted 2 eggs room temperature 1 egg yolk Measure unsifted flour onto piece of waxed paper. Combine 2 ' cups flour, the yeast (dry, just as is), sugar, salt, cinnamon and lemon rind in a large mixing bowl. STIR WELL. Add milk to hot melted butter. Gradually add to dry ingredients and beat at low speed on mixer, scraping sides of bowl occasionally, for two minutes. Add eggs, egg yolk and one cup flour. Beat at medium speed, scraping sides of bowl occasionally for two minutes, or until thick and elastic. With wooden spoon, gradually stir in just enough flour to make a soft dough that leaves side of bowl. Turn out on slightly floured board, shape in a ball and knead 5 to 10 minutes, or until smooth and elastic. Put in greased bowl, turning to grease top. Cover with plastic wrap and put in plastic bag and let rise in warm place free from drafts, one hour or till doubled in bulk. Cover raisins with