106—Lancaster FarmingTSaturday, May 5,1979 4 egg whites Vz teaspoon cream of tartar % teaspoon salt 1 cup granulated sugar Beat the egg whites, cream of tartar and salt until soft peaks form. Add the sugar, two tablespoons at a time, beating constantly until the sugar is dissolved and the whites are glossy and again stand in soft peaks. Using apnroximately % cup for each, shape into “nests” with a spoon or pastry bag on several thicknesses of ungreased paper on baking sheet. Make each about three inches wide, building edge to make a rim. Bake in preheated 250 Degree F. oven for 50 minutes. Turn off oven; leave meringues in oven with door closed one hour. Makes 12 individual meringues. V* cup butter Va cup flour % teaspoon salt 1 cup milk 4 eggs, separated V* teaspoon cream of tartar Melt butter; blend in flour and salt. Cook and stir over medium high heat just until the mixture is smooth and bubbly. Stir in milk all at once; cook and stir until mixture boils and is smooth and thickened. Remove from heat. Beat egg yolks until thick and lemon-colored, about five minutes. Into the yolks blend a little of the hot mixture; return the yolk mixture to saucepan and blend. Wash beaters. Beat egg whites and cream of tartar until stiff but not dry or just until whites no longer slip when the bowl is tilted. Fold the yolk mixture into egg whites. Pour into Vk quart souffle dish or casserole. For top hat or crown: Holding a spoon straighty up and down, circle mixture to make a ring about one inch from side of dish and about one inch deep. Bake in preheated 350 Degree F. oven 30 to 40 minutes or until puffy, delicatley browned, and souffle shakes very slightly when oven rack is gently moved back and forth. Serve immediately. For a variation, add one cup of shredded Cheddar or Swiss cheese after the flour and milk mixture has thickened; stir until the cheese melts. Continue as above. BAKED (SHIRRED) EGGS Break and slip two eggs into the greased individual shallow baking dish or ramekin. Add one tablespoon of milk or light cream, if desired. Season with salt and pepper. Bake in preheated 325 Degrees F. oven 12 to 18 minutes or until desired degree of doneness. Serve in baking dish. BAKED CUSTARD 4 eggs, slightly beaten % cup granulated sugar % teaspoon salt 3 cups milk, scalded 1% teaspoons vanilla nutmeg Mix the eggs, sugar and salt together until well blended. Gradually stir in the milk. Add the vanilla. Pour into six fl ounce custard cups or 1 % quart casserole. Sprinkle with nutmeg. Set in large baking pan. Pour very hot water into pan to within % inch of top of custard. Bake in preheated 350 Degree F. oven until knife inserted near center comes out clean, 25 to 30 minutes for individual custard cups and 35 to 40 minutes for casserole. Remvoe promptly from hot water. Serve warm or chilled. Makes six servings. SOFT (STIRRED) CUSTARD 4 eggs, slightly beaten Venf-O-MaHe | FANS AND j HOTTING SYSTEMS I FACTORY DIRECT WHOLESALE PRICES Call for More Info. 717-426-2139 Eggs (Continued from Page 101) HARD MERINGUES SOUFFLE Why not try "True Grit” for an instant pick-up drink? It is made from an egg, orange juice, and honey. % cup granulated sugar 2% cups milk Vh teaspoons vanilla V* teaspoon salt In a heavy suacepan, mix the eggs, sugar, and salt together until well blended. Gradually stir in the milk. Cook over low heat, stirring constantly until mixture thickens and just coats a metal spoon. Stir in vanilla. Cool immediately by placing pan in bowl of ice or cold water for a few minutes. Cover with protective wrap, refrigerate. Makes 3% cup scustard. r*" KELLER bros! tractor* CO *' * 1 ; YOUR COMPLETE IMCTOI t EQUIP. DEALER ; • Ford Farm Tractors & Equip. * • Ford Industrial Tractors & Equip. ' • Ford Garden Tractors & Equip. • Ford Rider Mowers • Ford Tillers rr - - , I Ford Walk Behind Mowers SBSSSbI • Kubota Tractors & Equip. ti&y Good Selection from r— ■h*“ Large Inventory 11 Sales Parts Service 1 KELLER BROS. TRACTOR CO. • Buffalo Springs Call (717) 949-6501 2 10 Miles North of Lititz Paaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa^ For 8 inch pie 2egg whites y*. teaspoon cream of tartar y* cup granulated sugar y* teaspoon vanilla For 9 inch pie 3 egg whites J U teaspoon cream of tartar 6 tablespoons granulated sugar % teaspoon vanilla Beat the egg whites and cream of tartar until soft peaks form. Add the sugar, one tablespoon at a time, beating constantly until the sugar is dissolved (rub just a bit of meringue between thumb and forefinger to feel if sugar has dissolved), and the whites are glossy and again stand in soft peaks. Beat in the vanilla. Spread the meringue on pie filling starting with small amounts at edges and sealing it to the crust all around. Cvoer the pie with remaining meringue, spreading evenly in attractive swirls. Bake in preheated 350 degree F. oven for 12 to 15 minutes or until tops of irregular surface are lightly browned. Cool at room temperature. T»vU lo's Equif)Mw>Mf PIE MERINGUE These recipes are courtesy of the American Egg Board.
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