Cl2—Lancaster Farming, Saturday, February 16,1980
Junior Cooking Edition
The mail continues to bring an assortment of interesting
recipes from Lancaster Fanning’s junior cooks. Some
recipes have been received along the theme of the Home
of the Range feature, and others are family favorites of
the junior cooks.
This week there will be an assortment of good-sounding
recipes which will keep the junior cook busy on a cold
winter afternoon. Desserts continue to be favorites, but
DELICIOUS FUDGE
4 cups white sugar
1 teaspoon vinegar
2 tablespoons com syrup
2 squares chocolate or 2 tablespoons cocoa
1 cup evaporated milk
1 pint marshmallow cream
1 pint peanut butter
1 teaspoon vanilla
Combine sugar, vinegar, com syrup, chocolate and
evaporated milk; cook to a rolling boil and boil three
minutes. Remove from heat, add marshmallow cream
and peanut butter. Spread in pan. Cook and cut in squares.
Gwen Eberiy, Age 10, New Holland
MINCE PIE
2 lbs. lean cooked and ground beef
5 lbs. apples
11b. raisins
1% teaspoon cinnamon
1 teaspoon nutmeg
1 tablespoon doves
1 tablespoon allspice
1 tablespoon salt
2Vz lbs. brown sugar
1 quart cider
Mix above ingredients and let stand 24 hours before us
ing. Bake between two crusts.
Lydia Burkholder, Age IS, Kutztown
COCONUT OATMEAL COOKIES
7% cups flour
6 teaspoons baking powder
6 teaspoons baking soda
3 teaspoons salt
3 cups granulated sugar
3 cups brown sugar, firmly packed
3 cups butter or margarine, melted
6 eggs
3 teaspoons vanilla
6 cups oatmeal
2 cups butterscotch chips
4 cups coconut
nutmeats
Sift together flour, baking powder, soda and salt into
bowl. Add sugars, butter, eggs and vanilla. Beat until
smooth, about two minutes. Stir in oatmeal, coconuts and
nutmeats. Shape to form one-inch balls. Place on greased
cookie sheets. Bake in preheated moderate oven (350'
degrees) for 12 to 15 minutes.
Verna H. Zimmerman, Age 12, Millmont
(Turn to Page Cl 3)
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