—Lancaster Fawning. Saturday. Nov. 30, 1974
36
Junior Cooki
We still have a good
number of recipes on file
that our Junior Cooks have
been sending in to us. This
week we are sharing a
variety of recipes with you,
that our younger readers say
are their favorites.
Difference in Cider
Explained
Cider is a November treat,
although it is available
throughout the fall apple
season. Today there are
different methods of
preservation used to keep
cider so you can enjoy it over
a long period of time. Some
cider found in the produce
section of grocery stores is
pasteurized and sealed in
sterilized containers. This
product will keep for a fairly
long period after opening.
Other cider has a preser
vative added such as sodium
or potassium sorbates and
will keep up to a month
under refrigeration. Fresh
cider, that comes from the
press with no preservatives
added, will keep about seven
to 10 days if refrigerated.
Pineapple Chiffon Cake
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Edition
Home on the Range
1 envelope of unflavored
gelatine
Onfrthird cup sugar divided
ft teaspoon salt
3 eggs separated
Ift cup canned crushed
pineapple and syrup
2 tablespoons lemon juice
1 cup heavy cream, whipped
thin chocolate cookies
Mix gelatine, 2 tablespoons
of the sugar and salt in the
double boiler. Beat egg
yolks. Add crushed
pineapple and syrup. Add to
gelatine. Cook over boiling
water, stirring, constantly
until gelatine is dissolved
about five minutes. Remove
from heat and stir in lemon
juice. Chill mixture to un
beaten egg white con
sistency. Beat egg whites
until Stiff. Beat in remaining
sugar. Fold in gelatine
mixture. Fold in whipped
cream. Spoon ft of mixture
into wax paper-lined 9x5
loaf pan. Add a layer of
cookies. Repeat three times
ending with gelatine. Un
mold on a serving platter
and top with additional
whipped cream.
INSTALLATION BY
OUR OWN EXPERTS
Visit our Show Room at
Delicious Breakfast Cereal
8 cups oatmeal
2 cups wheat germ
1 cup brown sugar
ft tablespoon salt
ft cup vegetable oil
1 cup cocoanut
ft cup sunflower seeds or
chopped cashews
Mix well and roast in a hot
oven in shallow pans un
covered till brown to your
desire about ft hour stirring
once or twice.
XXX
Bread
1 tablespoon salt
2 tablespoon sugar
4 pounds flour
1 tablespoon yeast
1 quart warm water
Put water, salt, sugar in
bowl and stir then add yeast
and dissolve. Put 3 pounds of
flour in a big bowl. Stir then
add remaining flour a little
at a time when kneading. If it
is sticky add a little more
flour. Cover and let rise
overnight. In the morning
shape and put in greased
pans. Prick with fork. Let
rise double and bake at 350
degrees for 45 minutes.
Makes about 3 two pound
loaves.
Leah Burkholder
age?
Mifflinburg
XXX
Peanut Butter Candy
2 cups peanut butter
Vz cup soft or melted butter
2Vz cups lOx sugar
% cup brown sugar
% teaspoon vanilla
6 ounces chocolate chips
Blend peanut butter with
butter. Add brown sugar,
vanilla and lOx sugar. Mix
well. Melt chocolate chips
over low heat. Spread peanut
butter candy in pan about %
inch thick. Spread chocolate
over candy. Cut in squares
NOUNCING
LIDAY WAREHOUSE
ARANCE SALE
N STOCK TO
refrigerate 2-4 hours.
Elizabeth Seiler
age 11
Leola
Linda Wenger
age 12
Lititz
Boil:
2 sticks margarine
1 cup water
4 tablespoons cocoa
Cool above and add and sift
together:
2 cups sugar
2 cups flour
Mt teaspoon salt
1 teaspoon soda
Add:
2 beaten eggs
Mi cup sour milk
1 teaspoon vanilla
Pour into greased and
floured pan (12 x 18) Bake at
350 degrees for 20 minutes.
Barbara Esh
Christiana
Boil 1 stick margarine, 4
teaspoons cocoa, 6 teaspoons
sweet milk add: 1 pound
confectioners sugar and 1
cup crushed nuts. Spread
icing on while warm.
Thelma Homing
age 14
Denver
Crunchy Fudge Sandwhiches
1 cup butterscotch morsels
Vi cup peanut butter
4 cups rice cereal
1 tablespoon water
1 cup semi-sweet chocolate
bits
Vz cup sifted confectioners
sugar
2 tablespoons soft butter or
margarine
Melt butterscotch bits with
peanut butter in a heavy
saucepan over low heat,
stirring constantly until well
blended. Remove from heat
Add rice cereal stirring
until well coated with but
terscotch mixture. Press
half of cereal mixture into a
buttered 8 x 8 x 12 inch pan.
Chill in refrigerator while
preparing fudge mixture. Set
remaining cereal mixture
aside. Combine chocolate
bits, sugar, butter and water
stir over hot water, until
chocolate melts and mixture
is well blended. Spread over
cereal mixture evenly.
Spread remaining cereal
mixture over the top. Chill
XXX
Texas Sheet Cake
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Dillerville Rd„ Lancaster
and cut In squaras. Yields:
25 Itt inch squaras.
Ruth Ann Horning
age 12
Denver
XXX
Shoe Fly Cup Cakes
Crumbs:
2Mi cups unsifted flour
M* cup shortening
I 1,! cup brown sugar
1 teaspoon baking powder
mix together and set aside
Juice:
1 cup brown sugar
iVi cup boiling water
1 teaspoon soda
Mix with crumbs using Mi
cup crumbs for topping.
Bake 20-25 minutes at 350
degrees.
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SEW WHAT?
at manat
Color on tho Hoad
lIHIO haaJplaeat Ilka that, tan
hrlphlan tip yam tatfuma nnj
Inn la maka Na USf tamaa In ana
lira rha kantlaau wilh laapi (ol.i
I<u rati* cl 3f Inch lahne A yard
at lan al If inth maka a ailhar al
Iha alkar Iwa
Mervin Butt
age 9
Mt. Joy
(agway)
Ph. 717-397-4954