—Lancaster Farming, Saturday, December 3.1977
52
Junior Cooking Edition
Christmas is fast ap
proaching and if Junior
Cookers want their holiday
recipes to be included in the
column, they should send
them to the paper as soon as
possible.
This week there is a
variety of recipes to try, and
each one will add to the
holiday season. Anything
from the apple pie to the
cranberry-nut bread will be
a treat, especially at this
time of year.
Recipes can be sent to
Lancaster Farming, Junior
Cooking Edition, Box 266,
Lititz, Pa., 17543. One should
be sure to include name, age,
address, and phone number.
CRANBERRY-NUT
BREAD
Vz cup orange juice
V* cup boiling water
Vz teaspoon grated orange
rind
Vz tablespoon butter
1 cup granulated sugar
1 cup cranberries, chopped
Vz cup chopped hickory nuts
2 cups flour
Vz teaspoon baking soda
V* teaspoon salt
legg
Melt the butter in the
boiling water and add the
combination to the juice and
rind. Beat the egg and sugar
together and stir into the
orange mixture. Add
cranberries and nuts. Sift
the flour, salt and baking
soda together and add to the
original mixture. Pour into a
greased loaf pan and bake in
a 325 degree F. oven for
about one hour. Cool over
night before slicing.
Marie Martin
Age 14
Denver, Pa.
xxzx
Snow Cream
1 cup snow (clean)
V* cup cream
V* teaspoon vanilla
Mix ingredients and serve
ice cold.
Fran Coates
Age 10
Banco, Va.
XXX
BAKED FRUIT PUFFS
% cups all-purpose flour
IV* teaspoons baking powder
Vz teaspoon salt
Va cup granulated sugar
2 tablespoons shortening
V* cup milk
1 egg, unbeaten
3 cups blueberries, cut-up
peaches, or 2 Vz cups
pitted sour cherries
3 tablespoons 10-x sugar
1 tablespoon lemon juice
IVz tablespoons butter
Combine flour, baking
soda, salt, and Va cup sugar.
Stir shortening in bowl until
soft. Sift in flour mixture.
Add milk and egg, then beat
for two minutes. Spoon fruit
into eight greased custard
cups, filling % full. Sprinkle
with sugar and lemon juice,
dot with butter. Fill cups
with batter. Bake in
moderate oven at 375 degree l
moderate oven at 375
degrees F. for 25 to 30
minutes. Serves eight.
Age 12
New Holland, Pa.
XXX
FRUIT CANDY
3 cups granulated sugar
1 cup thin cream
1 tablespoon butter
1 pound raisins
1 teaspoon vanilla
1% cups nuts
1 pound figs
1 pound dates
1 pound coconut
Cook sugar, cream, and
butter together until syrup
forms a soft ball when
dropped in cold water.
Remove from heat, add
vanilla, and beat until
creamy. Mix finely chopped
fruits and nuts and add to
mixture. Work together and
shape into rolls. Wrap in a
damp cloth and let ripen two
weeks before using.
Lena Hoover
Age 4
Mifflinburg, Pa.
XXX
FUDGE CANDY
36 oz. chocolate chips
1 large bag of marshmallows
or 15 oz. marshmallow
creme
2 cups nuts
Vz lb. melted margarine
1 cup milk
4% cups granulated sugar
Boil sugar and milk,
stirring constantly for ten
minutes. Put ingredients in a
large bowl. Put bowl with
ingredients in a pot of hot
water. Pour sugar and milk
mixture over the bowl
ingredients and beat
vigorously for two minutes.
Pour into buttered pan. Cut
into squares when cool.
Annie R.Stoltzfus
Madisonburg, Pa.
XXX
DATE AND NUT
PUDDING
Syrup:
1 cup brown sugar
I%‘ cup water
2 tablespoons butter
cup dates
Vz cup walnuts
Dougji:.
% cup brown sugar
Vz cup milk
1 cup flour
2 teaspoons baking powder
1 tablespoon butter
pinch of salt
1 teaspoon vanilla
To make syrup, mix brown
sugar, water, and butter
together and boil for three
minutes. Pour this over the
dates and walnuts and set
aside. For doughy, mis
ingredients until well'mixed
and then drop on top of syrup
mixture. Place in oven and
bake at 375 degrees F. for 35
to 40 minutes.
Mary Ann Beiler
Age 14
Gap, Pa.
XXX
APPLE PIE
3 cups diced apples
% cup granulated sugar
Vz teaspoon cinnamon or
nutmeg
2 tablespoons rich milk
2 tablespoons butter (op
tional)
Mix apples, sugar, flour,
and spice together until well
blended. Place mixture in
unbaked crust. Add rich
milk and lots of butter over
the top. Place strips or top
crust on pie as desired.
Fasten securely at edges.
Bake in a moderate oven at
USDA grants approved
WASHINGTON, D.C. - The
U.S. Department of
Agriculture has approved
$170,935 in grants to seven
states to help them develop
export markets for their
agricultural products.
Grants were made to the
state departments of
agriculture for Alabama,
Hawaii, Massachusetts,
North Dakota, Virginia,
Washington, and Wisconsin.
Made under the federal
state marketing im
provement program of
USDA’s Agricultural
Marketing Service, the
grants will help fund
projects ranging from help
for Virginia to boost its $2OO
million farm export market
by as much as 10 per cent to
help Hawaii in determining
the best timing to promote
papayas in the Asian market
and U.S. mainland.
Barbara Lindemann
Schlei, AMS administrator,
noted that state departments
of agriculture are putting
375 degrees F. for 40 to 45
minutes. Makes a nine inch
pie.
I .in da M. Zimmerman
Age 9
Fleetwood, Pa.
emphasis on increasing their
states’ exports, adding:
“Last year, 10 states
accounted for about two
thirds of the Nation’s $22.8,
billion agricultural exports -
trade that is vital to our
economy and balance of
payments.”
Ms. Schlei said the seven
states awarded grants will
match the federal funds with
at least an equal amount of
money to carry out the
projects.
Best returns
from training
LANCASTER - J. Rodney
Best, outside salesman for
West Willow Farmers
Association, West Willow,
Pa., has returned from a
week of training at Ralston
Purina Company’s
specialized dairy school held
at the company’s agri
business institute learning
center at St. Louis and at thei
dairy research center on'
Purina’s research farm near
Gray Summit, Mo.
Best was one of a group of
Purina district managers,
dealers, and dairymen who
participated in the school.