—Lancaster Farming, Saturday, December 9,1978 48 Junior Cooking Edition (Continued from Page 45) GLAZING: 1 package unflavored gelatin Vt cup boiling water V* cup cold water 2 tablespoons shortening 1 tablespoon vanilla Vz cup confectioners’ sugar, approximately Heat and scald milk. Add Vz cup lard and 3 tablespoons sugar. Let melt. After mixture is nearly cold, add yeast which has been dissolved in warm water. Add Vh cups sifted flour. Mix well. Let this mixture stand and rise for one hour. Beat eggs. Add them to the first mixture. Measure and sift 3% cups flour, % cups granulated sugar, and salt. Stir into mixture. Let the dough rise until double in bulk. Roll out the dough and cut with a doughnut cutter. Let doughnuts nse until doubled in size. Fry in deep fat at 365°F. Glaze while hot. To make glazing: Dissolve gelatin in boiling water. Add cold water. Mix in con fectioners’ sugar, shortening and vanilla. Mixture should be creamy. Add more confectioners’ sugar if needed. Put glazing m a double boiler. Keep glazing over hot water while glazing. Verna Martin Mt. Aetna, Pa. SWEET CREAM DOUGHNUTS IV4 cups sweet cream Vz cup brown sugar 2 eggs Vz teaspoon salt 3 teaspoons baking powder 3% cups flour confectioners’ sugar Beat the eggs. Add sugar and cream to the eggs. Co'mbine sifted dry ingredients. Add to sugar and cream mixture. Mix well. Roll out three-eighths inches thick. Cut with doughnut cutter. Let cut dough stand for one hour. Fry m deep fat at 365°F. until brown on both sides. Roll m confectioners’ sugar. Makes about 3% dozen. Fannie B.S. Esch Age 15 New Providence R 2, Pa. Judith Fern Weaver Age 13 Lebanon R 6, Pa. FILLED DOUGHNUTS 2 packages yeast 1 cup lukewarm water 1 cup milk, scalded Vz cup butter or shortening pig ONLY 10 SHOPPING DAYS LEFT TILL CHRISTMAS S Sk ORDER YOUR I CHRISTMAS SIFTS NOW! i ★ GLASSWARE tt • Imperial & • Westmoreland IJ ★ BUILDERS HARDWARE » ★ SCHLAGE LOCKS g ★ TOOLS - ALL KINDS $ I ★ DINNERWARE • Noritake • Pfaltzgraf ★ ARMETALE ★ ONEIDA STAINLESS ★ SUNBEAM APPLIANCES COLLECTORS ITEMS ★ MONARCH HEATERS - RANGES * WARM MORNING HEATERS GROFF HARDWARE HOME APPLIANCES I 149 E Franklin St., New Holland, PA Plr (717)354-0851 S \Vz teaspoons salt 2 whole eggs, or 4 yolks 5 cups sifted flour, or more FILLING 1 teaspoon vanilla 2 tablespoons flour 2 tablespoons milk 1 cup confectioners’ sugar 3 A cup shortening 1 egg white Cream shortening and sugar together. Add eggs and mix well. Dissolve yeast in the warm water. Add to milk. Add liquid alternately with 3 cups of flour. Beat until smooth. Add enough flour to make a soft dough. Keep dough as soft as you can without it sticking too much. Let rise on a cozy warm place until doubled in bulk. Roll out dough and cut with doughnut cutter. Deep fry at 365°F. until both sides are brown. To make filling: melt shortening. Add milk and vanilla. Slowly beat in sifted flour and con fectioners’ sugar. Beat egg white until peaks form. Fold into mixture until smooth and creamy. Either noke a hole m the fried doughnut and squirt filling m with a cake decorator tube, or slice the fried doughnut m half, spreading the filling inside and reclose the doughnut. Roll filled doughnuts in confectioners’ sugar after filling. GraceZ.Sauder Age 11 Ephrataß4,Pa. CINNAMON RAISED DOUGHNUTS Vz cake yeast V «cup lukewarm water % cup milk 4 cups flour 3 A cup granulated sugar Vz teaspoon salt Need... HAY - STRAW ■ EAR CORN PEANUT HULLS Buy Now and Save! More and more farmers are buying from us for better value and all around satisfaction. DELIVERED ANY QUANTITY Phone Are* Code 717-687-7631 ESBENSHADE TURKEY FARM PARADISE, PA • HUMMEL • BING • JENSEN • IMPERIAL • SCHMIDT • NORITAKE 2 eggs \z cup shortening 1 2 teaspoon nutmeg 1 : teaspoon cinnamon GLAZE 1 box confectioners sugar 2 tablespoons lard cup boiling water 1 package unflavored gelatin v 4 cup cold water 1 teaspoon vanilla Soften yeast in warm water. Stir in milk that has been scalded and cooled. Add 2 cups flour and 2 tablespoons of sugar. Beat until smooth. Cover and let rise in a warm place for one half hour. Stir in beaten eggs, cooled, melted shor tening, the rest of the flour, sugar, spices and salt. Beat well by hand (about 10 minutes), or by mixer (4 minutes), until bubbles appear on the surface of the dough. Cover and let rise for one hour. Then turn the dough out on a floured cloth and roll one inch thick. Cut with a floured cutter. Let rise for one hour. D~op raised side down into hot fat. To make the glaze: Soak the gelatin in V* cold water. Combine confectioners’ sugar, melted lard, and boiling water. Add the gelatin to this mixture. Add vanilla. Mix in a double boiler and keep over hot water while glazing. Glaze doughnuts while still warm. Ada R. Beiler Age 13 New Providence Rl, Pa, POTATO DOUGHNUTS 1 quart mashed potatoes 1 quart lukewarm water 2 packages yeast 2 cups granulated sugar 2 tablespoons salt 3 eggs 1 pound margarine 5 pounds flour Dissolve yeast in lukewarm water. Add mashed potatoes, h cup sugai and salt Mix well I •! i« mixture stand foi •ui hours After four hours, add the remaining sugar, 3 eggs, beaten, and the margarine (which is room temperature) to the mix ture. Slowly blend in five pounds of sifted flour. Mix well. Let rise until doubled in bulk. Roll out and cut into doughnuts. Let rise again Fry m deep fat at 365° F until brown on both sides. Makes about 100 doughnuts Lydia Beiler Age 15 New Providence Rl, Pa. BIG DOUGHNUT RECIPE 4 cups mashed potatoes, thick not thin 3 tablespoons salt H' > fit TRAILER LOADS « f|U of JARS ★ PINTS ★ QUARTS ijr [ r . -j SPECIAL PRICES m imk LIDS ALSO AVAILABLE | M S CALL (215) 273-3776 s|g ZOOK MOLASSES CO. Box 160, Honey Brook, PA I SANTA | | SAYS ... i i ' s I “Give A Gift That I § Lasts All Year Long £ | A SUBSCRIPTIONTO | I farming | ONLY 56.00 PER YEAR, or $lO.OO FOR TWO YEARS Jtf ,-IN PA, NJ, MD, DE, NY, VA AND WV. $ jg (Other Areas $B.OO Per Year or $15.00 For Two Years) CLIP AND MAIL THIS COUPON TO; VK LANCASTER FARMING, P.O. BOX 366, LITITZ, PA. 17543 Jr *8 Subscriptions Will Begin With Christmas Issue *8 I LANCASTER FARMING Will Send A Gift | S? Certificate Announcing $ the Start of the Gift Subscription PLEASE SEND THE LANCASTER FARMING TO- S if (Please complete all blanks in full) J 8 name $ ADDRESS $1 CITY _ STATE ZIP . COUNTY || W GIFT CARD TO READ FROM $ SL I 3 or 4 cups granulate u sugar 1 quart lard 2 quarts lukewai m water o large eggs 3 packages, or 3 tablespoons, dry yeast 36 cups flour Combine one quart lukewarm water to the yeast Beat the eggs. Mix mashed potatoes, the remaining quart of warm water, salt, granulated sugar, melted, and cooled lard, and beaten eggs. When yeast is dissolved, add to mixture. Pour most of the flour in a dough tray. Add the other ingredients. Add the remaining flour as needed. Knead until dough is not too sticky to your hand. Let the dough stand over night. In the morning, roll out the dough and cut it with a doughnut cutter. Let the dough rise. Fry m hot lard. Makes around 18 dozen doughnuts. Ester Martin Age 11 Lebanon, Pa.
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