—Lancaster Farming, Saturday. June 18. 1977
46
Junior Cooking
This may be your last
chance to enjoy those fresh,
sweet strawberries, so we
are featuring a few recipes
to help you take advantage of
that lovely fruit. And now
that school’s oat, snacks will
be a frequent request. We’ve
included some which should
help the question
of what to eat and what to do.
Mix up a new snack and then
enjoy a leisurely'rest under
your favorite shade tree.
STRAWBERRY
ICECREAM
4 cups blendered or mashed
strawberries
6 eggs, thoroughly beaten
2 cups sugar
2
Tablespoons liquid
artificial sweetener
2 Tablespoons strawberry
drink mix
1 Tablespoon vanilla
Vh. cup cream
1 can (13 ounce) evaporated
milk
Approximately 2 quarts milk
Combine all ingredients in
six-quart ice cream freezer.
Add more or less milk to
make freezer two-thirds full.
Nancy Martin
Mantaelm, Pa.
FRESH STRAWBERRY
FROSTING
3 Tablespoons butter or
vegetable shortening
V* teaspoon salt
2Vz cups confectioners’ sugar
Vi cup crushed strawberries
1 Teaspoon vanilla
Blend together the salt and
fat. Add sifted sugar
alternately with crushed
Strawberries. Add vanilla
and blend into mixture.
Spread on cake. This frosting
is especially good for angel
and sponge cakes.
Elizabeth Martin
Selingsgrove, Pa.
Age 4
STRAWBERRY SPONGE
1 envelope gelatin
V* cup cold water
Vz cup hot water
1 cup sugar
Vt teaspoon salt
1 cup strawberries (juice
and pulp)
1 Tablespoon lemon juice
Vz cup cream (whipped)
2 egg whites
Crush strawberries, add
sugar. Soften gelatin in cold
water, then add hot water to
gelatin, stirring until
dissolved. Add berries, salt
and lemon juice. Cool until
mixture begins to thicken,
fold in whipped cream and
stiffly beaten egg whites.
Pour into individual dishes
and chill. (Fresh or canned
fruit may be used).
Alta Zimmerman
Roaring Spring
Age 8
CRACKER JACKS
2 cups brown sugar
Vz cup com syrup
cup butter
1 teaspoon salt
1 teaspoon vanilla
Boil the above ingredients
for five minutes. Remove
from heat. Stir in Vz teaspoon
baking soda. Pour this over
8-9 quarts popcorn. Put onto
cookie sheets. Bake at 250
degrees F for about Vz hour,
stirring occasionally.
Peanuts may be added.
La Jane Martin
Stevens, Pa.
Age 11
POPCORN BALLS
Place seven cups popped
com in a large buttered
bowl. In a double boiler put 3
cups marshmallows
(miniature), 2 Tablespoons
butter and Vi teaspoon salt.
Stir until marshmallows are
melted. Pour over popcorn.
Stir gently. Butter hands and
shape into ten balls.
Noah B. Hoover
Himrod, New York
Age 9
BAKED CUSTARD
4 eggs, slightly beaten
V* teaspoon salt
1 teaspoon vanilla
Vz cup sugar
3 cups scalded milk
nutmeg (optional)
Blend eggs, sugar and salt.
Slowly pour milk on eggs,
stirring constantly. Pour into
dishes. Place dishes in pan of
hot water. Bake slowly at 350
degrees F. until knife slides
out clean about 50 minutes.
Chill.
Ivan Zimmerman
Roaring Spring
Age 7
DELUXE
STRAWBERRY PIE
4 cups fresh strawberries
3 Tablespoons cornstarch
1 cup sugar
Vz teaspoon baking powder
3 drops red food color
1 9” baked pie crust
Put 2 cups berries in pie
crust. Crush remaining 2
cups berries, add sugar,
cornstarch and baking
powder. Mix and cook,
stirring constantly. Cool and
pour in crust. Chill. Top with
whipped cream to serve.
Alma Burkholder
Kutztown, Pa.
Age 13
Edition
SOFT PRETZELS
4 cups flour
IVz cups lukewarm water
2 Tablespoons yeast
1 teaspoon salt
A little sugar
Disssolve yeast in water
and mix with flour, sugar
and salt. Let dough rise 15
minutes. Then shape in
pretzels and dip in soda
solution (below). Sprinkle on
salt. Bake at 450 degrees F
for 15 to 20 minutes.
Soda solution:
% cup cold water
4 teaspoons soda
Ruth Brubacker
Myerstown, Pa.
Age 9
TRY A
CLASSIFIED
School reunion planned
Students and school
personnel affiliated with the
history of the Gap
Consolidated School, 1915-
1962, are invited to attend a
reunion on Saturday, August
, 13 at the “Rough and Tumble
Museum Pavilion on Route
30 east of Kinzers.
Those attending are asked
1; to bring individual, class or
school pictures and to mark
the name and date on the
About
80 calories
each.
(81
The incredible edMe egg
reverse side. To make reserve
The reunion will be from Jackie Lacock p?
11 ;30 pm. - 5 p.m., with lunch (687-7712) or Beveri
at 12 noon. Bring a covered Good (44 2 S'
dish and place setting. Reservations ma!
Beverage .will be provided, mailed to Annie stn
Reservation deadline for Kinzers, Rl, Box 50 *
the reunion is July 30. or to John A Kins v
Husbands and wives are Rl, Box 70,17535 Wt
invited, and children are reservations to sure
welcome with parental years of school attend
supervision. No children’s help with the lunch .
activities are planned. arrangements. 1
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215-273-9730 717-6652271
NISSLEY FARM SERVICE
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717-285-4844
S. JOHNSON HURFF
POLE TAVERN
MONROEVILLE, NJ
609-358-2565 or
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CHAMBERSBURG, PA
717-263-8424
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RT. 4 LEBANON, PA
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A. L HERR & BRO.
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133 RolhsviNe Station Road
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ERNEST SHO
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19 W SOUTH;
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