br»* vt&fl nitgaw .wjj u« Aik't L'U fiV 'it.. i.v/; ' .tape txchonge... 1 Home With the warm weather and long days of the summer months ahead, many of you ladies will no doubt be spending more time out of doors tending the garden, planting flowers and helping out mi the farm. These chorse often leave less time for preparing meals and especially desserts. this week we feature some desserts that are easy to prepare yet nutritious and attractive. In'the coming weeks we would like your recipes for casseroles and vegetable disfaeS. Creamy Racpberry Dessert 3 ounces black raspberry jello 1 cup boiling water Wt cup fruit juice, plum is good 2 teaspoons cornstarch Vi cup light cream Dissolve jello in boiling water. Thicken fruit juice with cornstarch and mix with the jello. Chill until almost set. Beat jello, then John Deere — Quality Lawn-Care Products Whatever your lawn-and-garden-care requirements—at our John Deere dealership we can fill them. Choose from our brand-new line of 18- and 20-inch rotary mowers. Large lawn? Then look over our line of Riding Mowers and Lawn and Garden Trac tors. Power sizes from 6- to 14-hp. Ask us about parts, service, financ ing, and warranty. LANDIS BROS. INC. Lancaster SHOTZBERGER'S Elm A. B. C. GROFF, INC. Ni’w Holland On The add cream and beat again. Mrs. Aaron Zimmerman RDl.Manheim. Blueberry Cream Cheese Dessert 1 8 ounce package cream cheese 2 small packages whipped topping mix Vi cup XXX sugar 1 teaspoon vanilla Crust 1 package and 6 graham crackers (crushed) 1 cup XXX sugar Vz cup margarine or butter Topping Blueberry or strawberry thickened. Mrs. Wilmer Martin RDI East Earl; Strawberry Shortcake % cup butter 1 cup sugar 2 eggs, well beaten Vi cup milk 1% cup flour Vt teaspoon salt 3 teaspoons baking powder % teaspoon vanilla Cream butter. Add sugar M. S. YEARSLEY & SONS West Chester 696-2990 393-3906 665-2141 ADAMSTOWN EQUIPMENT Mohnton, RD2, Pa. 19540, (near Adamstown) 3544191 Range and eggs one at a time and beat well. Add sifted dry ingredients alternately with milk. Add vanilla. Pour into greased pan and bake at 350 degrees for 40 minutes. Esther Lapp Myerstown. XXX Fruit Padding (make on top of the stove) 1 pint can of raspberries 1 tablespoon sugar IVi tablespoons butter 1 cup flour V* teaspoon salt 2 teaspoons baking powder 2 eggs yolks y* cup milk Turn raspberries into a saucepan and bring to a boil. In a bowl cream together the sugar and butter. Add the flour, baking powder, and salt that have been sifted together. Stir in the beaten yolks and milk. Beat well. Drop from a tablespoon onto the boiling berries. Cover tightly and cook over a low heat for 30 minutes. Serve with cream or milk. Delicious! Phone (215) 4844391 Mrs. John M. Wenger RDI, New Holland. XXX Pineapple Dessert 2 cups graham cracker crumbs V* cup sugar V* cup butter Mix and press in pan. Then mix:* 2 eggs 1 8 ounce package cream cheese Vi cup sugar Beat well. Put mixture on top of crumbs. Bake at 250 degrees for 20 minutes. Cool overnight. Then spread a can of drained, crushed pineapples over baked stuff. Top with whipped cream and sprinkle with graham crumbs. C. F. Martin RDI, Denver. XXX Marshmallow Strawberry Delight 24 graham crackers 5 tablespoons melted butter 1 cup mSOk 1 cup chopped mar- shmallows 1 cup whipping cream Vt cup chopped nuts IVt cups strawberried, drained Crush graham crackers and add melted butter. Mix thoroughly and then put % of crumbs in the bottom of a buttered mold. Scald milk and add chopped marshallows. Stir for two minutes and then set aside until cold. Add crushed fruit, nuts, and whipped cream. Cover with remaining crumbs and chill 12 hours in refrigerator before serving. Crushed pineapples may be used instead of strawberries. Makes 6 servings. Ella Mae Martin RDI, East Earl. Cherry Goodie 6 egg whites % teaspoon cream of tartar 2 cups granulated sugar 2 teaspoons vanilla 2 cups saltine crumbs 1 cup pecan meal (or ground fine) 1 large box Dream Whip (2 packages) 1 can cherry pie filling Beat egg whites till frothy. Gradually add cream of tartar and sugar. Beat very stiff. Fold in saltine crumbs, nuts and vanilla. Put in long, buttered pan. Bake at 350 degrees about 30- 35 minutes. Cool at least 1 hour. Whip Dream Whip as directed on package. Spread on top of mixture you just made. Chill at least 1 hour. Spread cherry filling on top. Let set overnight. Mrs. Harry Bear Lancaster, Pa. • XXX Strawberry Tapioca 2 quarts water 1 cup sugar 10 tablespoons tapioca Cook one minute. Then add ■* r - Lahcarto* Farming,Saturday, JunAls; 1974^-29 frozen strawberries. Ada Arlene Horst R.D.2 East Earl XXX Rhubarb Crunch Mix until crumbly: 1 cup sifted four % cup uncooked oatmeal 1 cup packed brown sugar Vfc cup melted butter 1 teaspoon cinnamon 4 cups diced rhubarb Combine the following: 1 cup sugar 2 tablespoons cornstarch 1 cup water 1 teaspoon vanilla Press half of crumbs in a greased 9 inch baking pan. Add diced rhubarb. Combine second mixture and cook until thick and dear. Pour over rhubarb. Top with remaining crumbs. Bake at 350 degrees for 1 hour. Cut in squares and serve while warm. This is delicious served plain or with cream. Makes 8 servings. Margaret G. Horst RDI, Mt. Pleasant Mills Southern Banana Pudding 1 pack (4 serving size) vanilla pudding 2 eggs yolks, beaten 2% cups milk 16 vanilla wafers 1 large banana, sliced 2 eggs whites dash of salt V* cup sugar Combine pudding mix, egg yolks, and milk in saucepan. Cook and stir until it comes to a boil. Cool. Arrange layer of vanilla wafers in bottom of IVi quart baking did). Cover with a layer of Banana slices and pudding. Continue layering wafers, bananas, and pudding ending with pud ding. Beat egg whites with salt and sugar until peaks stand up. Pile on pudding. Bake 425 degrees until lightly browned. Makes 8 servings. Harriet Greenawalt Lancaster, Pa. Ruby Razz Crunch 2 cups cut-up rhubarb 1 10 oz. package frozen raspberries, thaw, drain and reserve syrup % cup sugar 3 tablespoons cornstarch 1% cups flour 1 cup brown sugar $ SAVE ON FOOD $ i CORKS CANNED GOODS! ★ SPECIALS THIS WEEK * 9.9 OZ. CDfICTIIIC UIY COCONUT PECAN rnuoima miA coconut almond NEW HUNT'S TOMATO SAUCE [SPEC.] - 15 OZ. CAN HOURS: THURS. 12:00 8:00 FRI. 12:00-8:00 SAT. 9:00-6:00 1 cup quick-cooking rolled oats 1 teaspoon cinnamon Vi cup melted margarine > Heat oven to 325 degrees. If necessary, add water to raspberry syrup to make 1 cup liquid. Combine sugar and cornstarch; add syrup and cook until thick, stirring constantly. Combine flour, brown sugar, rolled oats and cinnamon. Add melted margarine and mix well. Press 2-3 crumb mixture in greased 9” square pan. Spoon on fruit mixture. Sprinkle on remaining crumbs. Bake 55 to 60 minutes until-golden brown and bubbly. Serve warm or cold. Serves 8 to 10. Mrs. E. M. Horst R.D.1,80x3 New Holland, Pa. XXX Deluxe Strawberry Pie 4 cups fresh strawberries, washed and capped 2 tablespoons cornstarch 1 cup sugar Vz teaspoon baking powder 3 drops red food coloring 1 baked 9 inch pie shell Spread two cup berries over bottom of. pie shell Mash or break remaining berries in pan. Add sugar, cornstarch, baking powder and mix well. Place over low heat. Bring to a boil stirring constantly. Reduce heat and cool 10 minutes. Add food coloring to deepen red mixture. Cool, then pour over raw berries in pie shell. Refrigerate till thoroughly chilled. Top with whipped cream. Louise Horst RDl,Ephrata. XXX Favorite Rhubarb Dessert 3 cups fresh rhubarb, diced 1 cup sugar (white or brown) 3 tablespoons tapioca 1 cup brown sugar 1 cup rolled oats 1 cup Sour Vz cup butter Combine rhubarb, sugar, flour and melted butter to form crumbs. Sprinkle on top of rhubarb mixture. Bake in 375 degree oven. Serve warm or cold, plain or with whipped cream. Less sugar may be used according to taste. Mrs. Abner L. Stoltzfus Peach Bottom, Pa. 30 c 23° 150 FRUITVILLE PIKE MANHEIM, PA.
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