Home on the Range (Continued from Page 47) 1 cup miniature marshmallows 1 small can crushed pineapple, drained 3 ounces cream cheese 1 envelope whipped topping mix Prepare the cherry and lime gelatin as directed on the box in separate bowls. Dissolve lemon gelatin with one cup of boiling water. Add marshmallows and stir until melted. Let set until cool. Pour the lime gelatin into a serving dish. Refrigerate until set. Soften the cream cheese. Prepare the whipped topping as directed on the envelope. Add the cream cheese. Beat until completely blended. Blend the lemon mixture and whipped topping together. Pour over the lime mixture. When the cream mixture has set, pour on the cherry gelatin. Refrigerate until set. Serve. PEANUT BRITTLE 3 cups granulated sugar 1 cup water V 2 cup light com syrup % cup butter 1 pound raw Spanish peanuts COAL i WOOD STOVES MrmMmAy cou huter New Shipment Just In Model #’s 400 & 701 Only a genuine Warm Morning has the famous patented 4- flue firebrick construction that turns coal into glowing coke. . heats 24 hours or more without refueling. The little extra a Warm Morning costs originally is repaid over and over again m satisfaction and fuel savings! MODEL 400 - America’s Finest Goal Circulator' The ultimate in luxury heating with coal or coke l Beautiful cabinet finished in life time porcelain enamel Front feed door permits no spill filling Side doors open for quick radiant heat release Thermostat gives even temperature control Holds 100 lbs of coal provides ample heating (or up to six roomsi ■ CA SLi > 1 V . I'V Warm Morning GAS HEATERS Spread a CARPET OF WARMTH ( LP-GASj over the floors of your home TOP OHMIC CONTROLS save bending or stooping to q\ § HEATERS adjust temperature or blower ” Stop And See Us At ISSISSIpII Coleman Center 85 Old Leacock Rd. Mrs. Daniel Weaver Boiling Springs, Pa. mm LOW COST wmi© HEATING with CLEAN, SAFE. CONVENIENT R.D. 1 Ronks, Pa. 1 teaspoon baking soda 1 teaspoon vanilla Boil the sugar, water and corn syrup until it threads. Add the butter and peanuts; cook slowly to 300 Degrees F. stirring occasionally. Add the soda and the vanilla. It will foam up. Turn out onto two buttered baking sheets; pull out thin as it cools. When cold, break into pieces with a knife handle. Makes about three pounds. 1 pound nuts 1 pound marshmallows 1 pound dates 1 cup heavy cream 1 box graham crackers (rolled fine) Cut every ingredient into fine pieces. Mix together , saving enough graham crackers crumbs to roll the rolls in. Make into rolls. Roll in crumbs. Wrap in foil and put in freezer. Slice when ready to use. 1 tablespoon butter 2 cups brown sugar 4 eggs 1 tablespoon water 2 cups sifted flour V* teaspoon salt Vh. cups gumdrops, cut in quarters % cup chopped nuts Orange Icing 3 tablespoons softened butter 2 teablespoons orange juice 1 teaspoon grated orange rind 1% cup sifted confectioners’ sugar Cream butter and sugar together. Beat the eggs until light and lemon colored, blend with water mto a creamed mixture. Sift together the flour, cinnamon, and salt, gradually stir mto the sugar mixture. Fold in gumdrops and nuts. Pour into greased 15% x 10% x 1 jelly roll pan. Bake in moderate oven at 350 Degrees F. for 25 minutes. Frost with orange icing while still warm. When set, cut mto 30 squares. To make icing, combine ingredients, and beat until smooth. Frost. CHOCOLATE CHERRY NIBBLES 8 ounces maraschino cherries (with stems) Va cup chocolate pieces, melted % cup finely chopped walnuts Thoroughly drain the jar of maraschino cherries with stems. Dip the bottom half of the chemes in % cup of melted chocolate pieces; then dip them into the finely chopped walnuts. Chill Serve as candy or a garnish for a fruitcake. 30 marshmallows Vz cup butter 1 teaspoon vanilla 2 teaspoons green food coloring 3% cups corn flackes red hots and silver or gold dragettes Combine marshmallows, butter, vanilla and food coloring in top of double boiler. Heat over water until marshmallows and butter are melted, stirring frequently. Gradually stir in com flakes. Drop from teaspoon onto waxed paper; with hands, shape into tiny wreaths IM> to 2 inches in diameter. Decorte with tiny candies. Makes about 30. These can also be made by dropping mixture from spoon in a circle on waxed paper. Then with your hands, shape into a nine inch wreath or candle ring. Decorate with red candied cherries and silver dragettes. FOR THE MAN IN YOUR LIFE GIVE HIM A "THE KEYLESS LOCK" Simply Dial 4 Digets Great For: • OFFICE • APARTMENTS • HOME • CHICKEN HOUSE and Will Ship*"! | SPECIAL UPS! I MffMMMMniMIMIHmtiMMWMnWIUnMHninMM HIESTAND DISTRIBUTORS INC. CHRISTMAS ROLLS GUMDROP COOKIES HOLIDAY CANDLE RING DIALOG 1830 STATE ST, EAST PETERSBURG, PA. 17520 PHONE: (717) 569-7397 Mrs. Ruth E. Ruoss Blain, Pa. Lancaster Farming, Saturday, December 16,1978 MERRY MACAROONS 4 egg whites v 4 teaspoon cream of tartar 1 Vi cup granulated sugar 1 cup chopped pecans 1 cup flaked coconut Vz cup crushed peppermint candy 3 cups com flakes In a large mixing bowl, beat the egg whites until foamy. Stir in the cream of tartar. Gradually add the sugar, beating until stiff and glossy. Fold in the nuts, coconut, peppermint candy and the com flakes. Drop by rounded teaspoons onto well-greased baking sheets. Bake at 325 Degrees F. for about 20 minutes or until lightly browned. Remove from the baking sheets immediately. Cool. Yields about six dozen. HOLIDAY STYLE SCRAMBLED EGGS 1 can cream of chicken soup 8 eggs, slightly beaten dash of pepper 2 tablespoons butter or margari; ne Stir the soup until smooth, blend in the eggs and pepper. In a skillet, melt the butter, pour in the egg mixture. Cook over low heat until set. Serve. CHOCOLATE CREAM CHEESE BROWNIES 4 ounces sweet cooking chocolate 2 tablespoons butter or margarine 3 eggs 1% teaspoons vanilla 1 cup granulated sugar % cup all purpose flour % teaspoon baking powder % cup chopped walnuts 3 ounces package cream cheese, softened Melt the chocolate and butter, cool. In a bowl, beat together two eggs and one teaspoon vanilla, gradually add % cup sugar. Continue beating till thick and lemon colored. Stir together flour, baking powder, and V* teaspoon salt, add to egg mixture. Beat well. Blend in chocolate mixture and nuts, set aside. Cream together cream cheese and V* cup sugar until fluffy. Blend in remaining egg and vanilla. Spread half of the chocolate mixture in a greased and floured BxBx2 inch baking pan. Pour the cheese mixture over top with remaining chocolate mixture. Swirl layers to marble. Bake at 350 Degrees F. 40 to 50 minutes. Cool. Makes 16. CASHEW BRITTLE 2 cups granulated sugar 1 cup light com syrup 1 cup butter or margarine 3 cups cashews (about 12 ounces) 1 teaspoon baking soda In a heavy 3-quart saucepan, combine sugar, com syrup, and % cup water. Cook and stir until sugar dissolves. Bring syrup to boiling, blend in butter or margarine. Stir frequently after the mixture reaches the thread stage and candy therometer registers 230 Degrees F. Add cashews when temperature reaches soft-crack stage, 280 Degrees F. Stir constantly till temperature reaches hard-crack stage, 300 Degrees F. Remove from heat. Quickly stir in soda, mixing well. Pour onto two buttered baking sheets or two buttered 15% x 10% x 1 inch baking pans. As the candy cools, stretch it by lifting and pulling with two forks from edges to make it thinner. Loosen candy from pans as soon as possible. Turn candy over, break into pieces. Makes 2% pounds of candy. SPICY WALNUTS 1% cups confectioners’ sugar 2 tablespoons cornstarch 1 teaspoon ground cinnamon V* teaspoon ground cloves V* teaspoon ground allspice 1/8 teaspoon salt 1 tablespoon grated orange rind 1 egg white 1 tablespoon orange juice 2 cups walnuts Sift the sugar, cornstarch, cinnamon, cloves, allspice and salt into a medium size bowl; stir in the orange rind. Beat the egg white and orange juice until slightly foamv. stir in walnuts. Toss to coat thoroughly. Drain thoroughly. Roll walnuts in sugar mixture, a third at a time, until coated thoroughly. Spread out on a cookie sheet, so that the nuts do not touch. Bake in a slow oven (250 Degrees F.) for one hour or until dry. Cool before storing in a covered container. Keeps one month. (Turn to Page 51) DUAL FUEL furnace IBEk, OR BOILER, BORNS WOOD AND GAS OR OIL fIP • Provides heat during power failures. • Capacity for 5 foot logs. • Ignites wood automatically. We Service & Install all types of heating systems. LESTER E. WEAVER Ephrata #4, PA 717-733-8806 or 354-5307 49