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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
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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
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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.