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.