sft—Lancaster Farming, Saturday, March 11,1978 As promised, on the second Saturday of each month, “Recipe Swap” will be printed as a regular feature. This week we are publishing the various responses we received to the quest made on February 11 for grape jelly. In that same issue, a contributor requested duck cassserole recipes, and “Hungarian Duck Stew” is one answer to that. For April 8 Mrs. Arthur Peterson would like some good Pennsylvania Dutch recipes for doughnuts. Mrs. Peterson, who is from New Jersey, writes, “We have gotten some of those doughnuts in rides through Pennsylvania - they are delicious.” And, Mrs. Pat Erway from our circulation department needs a recipe for cookie press cookies utilizing cream cheese as a base. Also, Mrs. Leon Merkey wrote requesting recipes for making beef, sausage, or corned beef. Her family is butchering and would like to make some of these foods. Maybe you can help these ladies. If you can, send your recipes to “Recipe Swap,”- Lancaster Farming Newspaper, Box 366, Lititz, Pa. 17543. Don’t forget to include name, address, and phone number. FOX GRAPE JELLY 4 quarts wild grapes 2 cups vinegar 7 cups sugar 4 tablespoons whole cloves 4 tablespoons whole cin namon Wash grapes and pick from stems. Add vinegar and spices and cook until soft. Strain through cheesecloth. Add sugar and boil about 20 minutes or until the jelly tests done. Place in sterilized jars or jelly glasses and seal. Con tributor’s note: good with poultry and lamb or as substitute for cranberry sauce. NOTE: Penn State Extension specialists recommend that jelly be placed in pint jars and processed in boiling water bath for 10 minutes. Mrs. W. Hoag Malvern, Pa. GRAPE CATSUP 5 pounds grapes cleaned and stemmed 2pounds sugar 1 pint vinegar 1 tablespoon doves 1 tablespoon cinnamon 1 tablespoon allspice 1 teaspoon pepper 1 teaspoon salt Boil grapes in enough water to keep from burning. When soft, strain through a sieve. Add remaining ingredients. Boil until catsup thickens. Makes about six pints. Note: Penn State Extension specialists recommend that jelly be placed in pint jars and processed in boiling water bath for 10 minutes. Mrs. Rebecca Gardner Spring Grove, Pa. XXX GRAPE KETCHUP 5 pounds concord grapes 2 cups cider vinegar 6%cups sugar 1 salt 1 stick cinnamon, broken 1 tablespoon whole cloves 1 tablespoon whole allspice 2 pieces whole mace 2 ginger roots Wash and stem the grapes, put them in a large preserving kettle, and simmer until tender, stirring frequently. Press the grapes through a sieve Add vinegar, sugar, salt, and spices tied in a bag to the grape pulp. Bring to a boil and simmer for about 35 minutes or until the con sistency of ketchup, stirring frequently. Discard the spice bag and seal in hot sterilized jars or bottles. Note: Penn State Extension specialists recommend processing jelly in boiling water bath for 10 minutes in pint jars. Mrs. Shirley Miller Nazareth, Pa. HUNGARIAN DUCK STEW, Brown six medium-sized sliced onions in *>■» cup of lard or other shortening; stir in one tablespoon of paprika and, when well blended, stir in 2 1 2 pounds of duck (or more) cubed small; season to taste with salt and pep per; add 1 2 cup of hot water, cover tightly, and cook over a very low heat till the meat is half done, or about 30 minutes, shaking the pan occasionally to prevent scorching. Then add three large, fresh tomatoes, peeled, seeded and coarsley chopped; three medium sized thinly sliced green peppers, white seeds and ribs removed; and one cup of thinly sliced fresh mushrooms. Cover tightly and continue cooking for 30 minutes longer, or till the vegetables are done. Taste for seasoning and, when just ready to serve, stir in one cup of scalded heavy sour Complete agitation, fast unloading with a Calumet manure Your complete liquid manure equipment dealer F. ERNEST SNOOK Calumet and Nesseth Distributor Penna., New Jersey, Maryland, West Virginia R. D. 3, Mifflinburg, Pa. 17844 Phone 717-966-2736 Day or Night cream. Serve at (Jnce with a side dish of buttered noodles. Mrs.jjwnesl, Coombs. Gardners, Pa. 17324 XXX PEXY POUND CAKE 1 cup vegetable shortening h 2 cup butter or margarine 3 cups sugar 6 eggs 3V41 cups flour 1 level teaspoon baking powder teaspoon salt 1 cup milk 1 teaspoon vanilla lf 2 teaspoon lemon flavoring Syrup: 3 tablespoons butter 1 cup sugar Juice of one lemon 2 teaspoons grated lemon rind Cream shortening, butter, and sugar together. Add eggs one at a tune, beatmg after each addition. Sift flour, baking powder, and salt together and add alternately with milk. Add flavoring. Beat thoroughly. _ Big 21” impeller pump chops, agitates and fills fast, new cast iron shut-off valve. Available in lengths from 6’ thru 12’. Bake in alO inch tube pan for ingredients and cook until hours at 350 degrees F.- sugar is dissolved. Cool cake Do not look'at cake for first ‘in the pan. Note: if juice of hour,. As soon as cake is lemon does not make Vfe cup, removed from the oven, pour add enough water to make V 2 syrup over it slowly. To cup. make sryup, melt butter in saucepan. Add remaining Know Where the Activities Will Be? Read the Farm Women Calendar. "'itktc/i yowi 4ita WEAVER Q sw&m stfio —=|| INC. “ < 3<Wey?Vl” R.D. 4 MYERSTOWN, PA. 17067 CALL COLLECT 717-866-5708 Now is the TIME to think about next year’s garden and lawn equipment, that is, if you want to save MONEY. c£uff-&$ ALLEN H. MATZ, INC. 505 E. Main St., New Holland Ph: 717-354-2214 SERVING THE COMMUNITY Twenty-Eight Years LANC. CO’S OLDEST FORD DEALER Mrs. Mary E. Peterson Alloway, N.J.
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