—Lancaster Farming, Saturday. Sept 7, 1974 38 Exchaii Redi Home What is the difference between mayonnaise and salad dressing and why does mayonnaise cost more? Harold Neigh, Extension consumer marketing specialist at The Penn sylvania State University, explains that mayonnaise is a stable emulsion of oil droplets in water and it doesn’t separate because it is stabilized with egg hoik. Ingredients include vegetable oil, lemon juice, or vinegar, eggs or egg hoiks and spices. Mayonnaise must be comprised of at least 55 percent oil. Salad dressing is a similar product but contains less oil. A cooked starch paste is substituted for put of the egg. Salad dressing costs less than mayonnaise because ingredients are less expensive, Neigh points out. Mayonnaise and salad dressings are standardized. The industry has agreed to a standard as to what con stitutes mayonnaise and salad dressing. The Food and Drug Administration enforces the standard. Anyone making these products must use at least the minimum amount of ingredients in the standard. Because the products are standardized, a list of ingredients is not required on the label, says the Ex tension specialist. Chocolate Pudding Liquify the following till very smooth: 1 quart cashew nut milk or soy milk (1 cup nuts and 1 quart water) Vt cup honey 1 heaping teaspoon Postum Vz teaspoon salt V* cup carob powder V* cup coconut, shredded 6 tablespoons arrowroot starch 1 teaspoon vanilla Heat on stove until thick stirring constantly to keep from sticking. Pour into cups. Chill. Can also be used ie... On The Range as delicious cake topping. Regular milk can be used instead of the above men tioned. Katie S.Beiler Bird-In-Hand, RDI XXX Steam Pudding 3 cups flour 1 cup milk 2 teaspoons melted butter legg 3 tablespoons sugar 1 teaspoon soda 1 teaspoon cream of tartar % teaspoon salt Set dish in water boiling to steam about 40 minutes. Do not open till done. Serve with milk and fresh fruit. Eva B. Shirk R.D.2 Ephrata Peach Marmalade 5 cups peaches 1 small can crushed pineapple 7 cups sugar Cook 15 minutes. Add: 2 small or 1 large box orange or strawberry gelatin. Cook until dissolved. Lena Stoltefus New Providence, Pa. zzx Rhubarb Jelly 5 cups rhubarb 1 pound orange gum drops 4 cups sugar Let stand till sugar is dissolved. Cook till thick, about 10 minutes. Ella Mae Zimmerman ED3, Ephrata XXX Molasses Cookies Vz cup baking molasses 1 cup brown sugar Vz teaspoon salt V* teaspoon cinnamon 1 cup sour milk 5 cups flour 1 tablespoon soda Add 1 cup melted lard at the very last. Chill dough overnight. Roll and cut. Coat with beaten egg. Miriam Risser RDI Bainbridge Snow Balls 1 cup sugar Vt cup sour cream 1 cup buttermilk 1 egg 1 teaspoon baking soda 1 teaspoon cream of tartar 3 cups flour 1 teaspoon vanilla % teaspoon salt Drop in hot lard. Fry till nice and brown. Roll in 10X sugar. “These taste good after a real snow ball fight.” Mrs. Amos Zimmerman New Holland RDI XXX Shoo-Fly Cupcakes Crumbs: IVz cups unsifted flour Vz cup soft butter IVz cups brown sugar (not packed) 1 teaspoon baking powder Mix these ingredients together and save % cup crumbs for top. Liquid: 1 cup brown sugar IM> cups boiling water 1 teaspoon vanilla 1 teaspoon baking soda Add this to dry ingredients. Stir until mixed. Do not beat. Lumps will disappear. Bake at 375 degrees for 20-25 minutes. Mrs. Elva Martin RDI, East Earl XXX Chocolate Creme Filled Cupcakes Sift together: 3 cups flour 1 cup cocoa 2 teaspoons soda 2 teaspoons baking powder Mix: 2 teaspoons vanilla 1 cup salad oil IVz cups sugar 1 teaspoon salt 2V* cups hot coffee 4 egg hoiks Add dry ingredients to mix. Beat egg whites (fold into batter last). Bake at 350 degrees. Filling Boil 1 cup milk and 1 tablespoon cornstarch. Cool. Cream together: Vi cup vegetable shortening Mi cup bdtter 1 cup white sugar Mix milk and cornstarch and everything together until fluffy. Cut center of cupcake and put one teaspoon of filling and press center on top. Makes 35 to 40 cupcakes. Mrs. Ivan Zimmerman Nottingham, Pa. XXX Favorite Bread (easy to make) 2 tablespoons salt 2 tablespoons sugar 3 tablespoons shortening 2 tablespoons yeast 2 cups scalded milk 2 cups water 12 cups flour Put salt, sugar, shor tening, in bowl. Pour scalded milk over it and stir until dissolved. Add 1% cups water. Add yeast dissolved in Vz cup lukewarm water. Pour this mixture into bowl of flour. About 12 cups. Stir. Place on floured board and knead at least 5 minutes, until smooth and elastic. Return to bowl which has been greased. Rub warm, melted shortening over dough. Cover and let stand several hours until double in bulk or more. Divide into 4 portions. Knead and shape each loaf. Place in greased bread pan. Rub warm shortening over each loaf. Let rise several hours. Prick lightly with fork. Bake at 350 degrees for 35 to 45 minutes depending on your oven. The shortening used to grease bowl, pans and top of dough has not been listed with ingredients. Grease top of loaf after removing from oven. Mrs. G. Sylvan Homing RD2, Ephrata Make the most of every precious drop of fuel oil . . . and help bring down the cost of winter. Act now! Ask Agway for a Summer-Fall survey of your heating requirements. Like it or not, the energy crisis is here. And everyone has a stake m conserving energy. So get your heating system checked. Old or new, make sure it’s operating at peak efficiency So you conserve oil and save yourself some good folding money Call Agway before cold weather sets m Agwav heating specialists are thoroughly trained to handle anything from a routine tune-up to complete installations And they’re backed up by Agway heating systems, Agway guarantees and Agway certified delivery service Start-Conserving precious fuel It saves you money and helps meet the energy crisis And, as a nice bonus, it cuts down pollution, too Call your local Agway petroleum service now AGWAY PETROLEUM SERVICE 1027 Dillervitle Rd, Lane, Pa. Ph. 397-4954 FINANCING IS AVAILABLE TRY A CLASSIFIED AD PHONE 626-2191 0r394-3047 I mmm Jm tsJP*** (agway)
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