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
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• trying to understand your inner conflicts and how they
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• discovering what it is inside of you that influences your
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• exploring what conversion really is and how it happens
• learning how to penetrate people s defensive aloofness
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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 <me cup hot water and let
stand until plumped. Drain well.
After punching down risen
dough, work the raisins into it.
Then cut dough in thirds. Shape
each in a smooth ball and put on
greased large baking sheet in
cloverleaf design. Flatten to one
inch high and brush with
vegetable oil. Let rise 45 minutes
until doubled. Bake it over 25 to 30
minutes at 350 degrees. Remove
to rack, cover with towel and
cool.
Frost and decorate with
almonds and candied fruit.
Frosting:
IVz cups 10X sugar
1 teaspoon lemon juice
1 tablespoon hot water
Low Calorie Emerald Salad
1 3-ounce package lime (low
calorie gelatin)
1 3-ounce package lemon (low
calorie gelatin)
2 cups hot water
12 ounce low cal. cottage or
cream cheese
2 or 3 tablespoons lemon juice
1 cup orange juice
When mixture begins to
thicken, add 1 package whipped
cream topping.
Norwegian Pancakes
Vz pint sour cream
Vz pint small curd cottage cheese
4 eggs
% cup sifted all purpose flour
I tablespoon sugar
% teaspoon salt
Combine cream and cheese.
Add remaining ingredients and
beat till well mixed.
Bake on griddle.
Raisin Cake
1 box seeded raisins
2 cups hot water, add raisins and
boil 10 to 15 minutes.
2 cups sugar
Vz cup butter or other shortening
1 heaping teaspoon soda
Pinch of Salt
2 teaspoons nutmeg
2 teaspoons cinnamon
Vi teaspoon cloves
1 teaspoon vanilla
4 cups flour
1 cup cold water
, Cream sugar and butter, add
the rest of ingredients. Stir the
raisins in last. Bake at 350
degrees for 45 minutes or till
done.
Tomato Soup
(Made from frozen tomato
puree.)
To puree: Cut tomatoes and put
in food blancher (or heavy ket
tle), steam till soft. Put through
food mill. Put in freezer boxes
when cool.
Tomato Soup:
Melt butter in saucepan and
brown onion in it till dear, Add
tomato sauce (frozen or thawed)
and melt till it is juice. Add half
as much milk as tomato, but be
sure to put in tip of teaspoon of
baking soda first. Add salt,
pepper and parsley. Add sugar to
take. This can either be served
this way, or thickened with a
little flour.
This same tomato puree makes,
delicious tomato juice. Just thaw,
add about one-half as much water
as there is juice, add salt and a
little sugar, if desired, and celery
seed.
Birds’Nest Pudding
1 cup sugar
2 eggs
2 tablespoons water
1 cup flour
1 teaspoon baking powder
Line a baking dish with sliced
apples. Pour one-half cup water
over them, then the batter. Bake
at 350 degrees till golden brown
and crusty on top. Can be served
with milk or ice cream. Eat
warm or cold.
Pineapple Cake
Vz cup shortening
IVi cups sugar
% teaspoon vanilla
Pinch salt
1 cup crushed pineapple, juice
and all
2Vz cups sifted flour
3 teaspoons baking powder
Va cup water
3 egg whites
Cream shortening, slowly beat
in sugar till very light. Beat in
salt, vanilla, .and stir in
pineapple. Add half the flour,
sifted with baking powder. Add
remaining flour alternately with
water. Fold in stiffly beaten egg
whiles. Put in two round pans and
bake at 375 degrees for 20 to 25
minutes. Frost with any good
white frosting.
23