38—Lancaster Farming. Saturday, April 20. 1974 Ixchan Red Home Cookie recipes abound this week for those quick after school snacks or evening -.reals. Some are old family 'avontes, others new and nnovative. And they’re all ;ontributed by faithful •eaders of “Home on the rtange.” A Remholds reader has asked for raspberry recipes - Dies, desserts, etc. Can anyone oblige? If you have a favorite •ecipe you’d like to share, won’t you send it to us at ‘Recipes”, Lancaster ’’arming, P.O. Box 266, Lititz, Pa. 17543. We’U send you a free potholder as our way of saying “Thanks.” Soft Sugar Cookies Stir together: 2 pounds brown sugar 1 pound lard 8 beaten eggs Add: 1 can evaporated milk plus enough whole milk to equal 2 cups Sift together: 8 cups flour 4 teaspoons baking soda 2 teaspoons baking powder 1 tablespoon vanilla 1 teaspoon nutmeg(optional) Drop by spoonsful onto greased cookie sheet. Sprinkle with granulated sugar. Bake at 400 degrees U* tS tS L. H. BRUBAKER, INC. 350 Strasburg Pike, Lane. Pa Phone 397-5179 iS iS iS tS ie. • • On The for 12 minutes, or until brown. This is a very large dough and can be stored in refrigerator for two weeks, allowing you to bake a panful whenever you want fresh, soft cookies. When cool sprinkle with confectioners sugar. This will prevent them from sticking together in cookie container. Mrs. Amos L. Beiler RD3 Quanyville XXX Raisin Peek-A-800 Drops Vz cup shortening Vz cup butter 2 cups brown sugar 3 eggs, beaten 3 cups flour 1 teaspoon soda 1 teaspoon salt 1 teaspoon vanilla Cream shortening and sugar until fluffy. Beat in eggs. Sift flour, soda and salt, add to creamed mixture with vanilla. Drop dough in small mounds on ungreased cookie sheet. Press small amount of filling in center. Top with small amount of dough. Bake at 350 degrees 10 to 15 minutes. Filling Measure IVz cups raisins, Vz cup sugar, 1 tablespoon cornstarch and Vz cup water into saucepan. Cook until thick. Remove from heat. Add 1 tablespoon soft butter and lemon juice. Cool. Faye A. Horst RDI . Ephrata XXX Brown Sugar Cookies 1 cup shortening 2 cups brown sugar 2 eggs % cup buttermilk MILD NERVE DEAFNESS Model of New Miniature Hearing Aid Given Away Free (Not An Actual Hearing Aid] Washington, D. C. A most special offer, of unique interest to those who hear but do not understand words, has just been announced. A true life, non-operating model, actual size replica of the smallest Dahlberg Hearing Aid ever made, will be given away absolutely free to anyone answering this advertisement. To determine just how com fortable it is, wear it in the privacy of your own home without cost or obligation of any kind. “It’s Yours Free To Keep.” The size of this instrument is only one of its many features. It weighs less than a third of an ounce and it is all at “ear level,” in one unit. No wires lead from the body to the head. Here is truly hope for the Hard of Hearing. These models are free while the limited supply lasts. We suggest you write for yours now. R. X. Hearing Aid Service - P. 0. Box 186, Pottsville, Pa. Range 34 cups flour 1 teaspoon soda 4 teaspoon salt 1 teaspoon vanilla Cream shortening and sugar. Add eggs, and beat. Add vanilla, sift flour and salt and mix soda with buttermilk. Mix well. Bake at 375 degrees until done. Mrs. Mahlon M. Sauder Leola Ginger Snaps 1 cup shortening 1 cup baking molasses 4 cup brown sugar 1 teaspoon soda Ginger to taste Flour to roll Mrs. Wm. Graybill New Providence t Cross-Stitch Spice Cookies Makes 4 dozen 1 cup shortening, soft H cup firmly packed brown sugar H cup granulated sugar 1 egg H teaspoon vanilla 2 cups sifted all-purpose flour H teaspoon soda teaspoon salt hi teaspoon cinnamon J* teaspoon nutmeg 1 cup quick or old-fashioned oats, uncooked Heat oven to 375 degrees. Beat together shortening and sugars. Add egg and vanilla; beat well. Sift together flour, soda, salt, cinnamon and nutmeg. Gradually add to creamed mixture, beating well. Stir in oats. „ Shape dough to form one inch balls. Place on ungreased cookie sheets. With tines of fork, press to make criss-crosses on each. (If dough sticks to fork, occasionally dip fork in flour.) Bake in preheated oven 10 to 12 minutes. Elaine Martin Age 12 XXX Raisin Oatmeal Cookies 1 cup sugar 2 cups sifted flour 1 teaspoon salt 1 teaspoon soda 1 teaspoon cinnamon or allspice 1 teaspoon nutmeg 2 cups quickcooking oats 1 cup seedless raisins 2 eggs 4 cup oil or melted shor- tening 4 cup milk 1 teaspoon vanilla Sift sugar, flour, salt, soda, cinnamon and nutmeg into bowl. Add oats and raisins. Beat eggs. Add shortening, milk and vanilla. Add to dry ingredients and beat well. Drop by teaspoonsful onto greased baking sheet. Bake in moderate oven (350) about 15 minutes. Makes about 3 dozen. Blame Martin RD4 Lititz Age 12 Prize Winning Cookies 4 cups brown sugar 2 cups shortening 2 cups sweet milk 4 eggs, well beaten 4 teaspoons soda 10 teaspoons baking powder 2 teaspoons salt 2 teaspoons vanilla Flour to make soft dough Drop by spoonfull. Bake at 375 degrees for 10 minutes. Very soft cookie. . Verna Shirk RD2 Ephrata XXX Crisscross Cookies 4 cups sifted flour teaspoons baking soda 2 teaspoons cream of tartar H teaspoon salt 1 1-3 cup shortening 2H> cups brown sugar l teaspoons vanilla 1 teaspoon lemon extract 3 eggs, beaten Sift together flour, soda, cream of tartar and salt. Cream shortening; add sugar gradually. Add vanilla, lemon and eggs. Beat until light and fluffy. Add flour; mix until smooth. Chill several hours. Roll level tablespoons of dough into balls size of small walnut. Place on greased baking sheet. Press lightly with tines of fork, making crisscross pattern. Bake at 360 degrees for 10 minutes. Makes 8 dozen. Verna W. Zimmerman RDI East Earl RD4 Lititz 'XXX Crinkles 24 cups flour 1 teaspoon salt 2 teaspoons baking soda 1 teaspoon cinnamon 4 teaspoon ground cloves 1 teaspoon ginger 4 cup brown sugar, packed 1 egg, beaten 3 /4 cup shortening 4 cup molasses • 1 talbespoon vanilla Sift flour, salt, soda, cinnamon, cloves and ginger. Mix sugar, shor tening and egg until fluffy. Mix molasses, then flavor. Sprinkle cookies with two or three drops of water and sugar. Cool one hour. Mrs. Mahlon S. Martin New Holland RDI XXX Crunchy Fudge Sandwiches 1 cup butterscotch morsels Vi cup peanut butter 4 cups rice krispies 1 tablespoon water I cup chocolate morsels Vfe cup sifted confectioners sugar 2 tablespoons soft butter or margarine 1. Melt butterscotch morsels with peanut butter in heavy saucepan over very low heat, stirring constantly until well blended. Remove from heat. 2. Add rice krispies, stirring until well coated with butterscotch mixture. Divide into two portions Chill. 3. Combine chocolate morsels, sugar, butter and water. Stir over hot water until chocolate melts and mixture is well blended. Spread over one-half of the chilled cereal mixture. Spread remaining cereal mixture evenly over top. Press m gently. Chill. Remove from refrigerator for about 10 minutes before cutting into squares. Sandra A. Horst Ephrata RDI
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