if Junior Cooking I f Edition 1 We’re turning the tables, juniors. Today the first recipe is from us to you. RECIPE FOR A SPRING DAY Take one deep breath of warm air. Add a whiff of daffodil. Mix with the sight of geese returning home. And bake all under a 50° F. sky. Store lovingly in your memory for a rainy day Enjoy anytime. Not fattening! CREAMY WHAT AM I 2 cups leftover cooked oatmeal 2 apples (chopped) 1 cup cream (whipped) % cup sugar 1 teaspoon vanilla Mix all the ingredients together and serve and ask your family, “What is it?” NO.) REASON FOR NO-TILL No matter how you slice it, No-Till age farming is more economical than conventional farming and every bit as productive. The secret is a super-efficient herbicide called ORTHO Paraquat CL. It kills on contact with extraordinary speed and destroys an exceptionally broad spectrum of unwanted weeds and grasses. After spray 'flT ing with Para ,l 7|j quat and your \si''■jp."'., recommended residual herbi \ff y'j cide, you sim \\ j | ply plant com J* 6 *** or soybeans \ 'Wi ■ si j ( 4tS : : fc'KT’X — Aaron Nolt, Age 5, New Holland PEANUT BUTTER BONBONS) 1 cup peanut butter V* cup oleo, softened % pound confectioners sugar (approximately 2 cups) 2 cups Rice Krispies 9 ounces semi-sweet chocolate 1 ounce (V* bar) paraffin Melt chocolate and paraffin in the top of a double boiler. Blend well. Put peanut butter, oleo, sugar and cereal m a large mixing bowl. Squish your hands into it until the mixture is well blended. Form mixture into balls a little less than one inch in diameter. Dip balls into chocolate mixture using tongs and place on wax paper to harden. If chocolate mixture becomes too hard to coat balls, set the top of the double boiler back over the bottom until the chocolate melts again. Laura Lynam, Age 9, Monroeville, N. J. % cup Cnsco Vh. cups powdered sugar Vz cup milk Vz cup cornstarch 1% cups flour 2 teaspoons baking powder 2 teaspoons vanilla 6 egg whites Sift flour once, measure. Add baking powder and corn starch. Sift together three times. Cream shortening and add sugar gradually. Add flour and milk alternately. Add vanilla and fold in egg whites. Bake 20 minutes at 350* F. Makes 2 round layers. Soften ice cream slightly and ice the first layer with ice cream. Gently place the second layer on top and add more ice cream to the top of the cake. Serve immediately. Naomi Fisher, Age 11, Narvon right into the stubble of a proceed ing crop. There is no tillage in volved. You save time, labor, and since No-Till is a once across the field operation, significant fuel costs. For best results, apply Para quat with ORTHO X-77" Spreader. DANGER: Paraquat is highly toxic if swallowed and should be kept out of the reach of children. To prevent accidental ingestion, never transfer to food, drink or other containers. Read the label carefully and follow all directions, danger statements and worker safety rules. Restricted Use Pesti cide. Use all chemicals only as directed. Chevron s Oriho PARAQUAT CL TVI ORTHO CHEVRON l HEA RON Dt mI,N KEG US F-AT & T M 0 C F REGISTERED IKADLAURK OF KAl') LABOR AT IRIE INC ICE CREAM CAKE 2 Vz cups sugar Vz cup white com syrup Vz cup cold water Boil the above until the mixture forms a hard ball when a drop is placed in cold water. Beat 2 egg whites and add to the cooked mixture. Beat until hght, then add 1 cup shredded coconut and 1 cup chopped nuts to the mixture and fold in gently. When the mixture is cool enough, mold into egg shapes using powdered sugar to coat your hands. Cover with melted semi-sweet chocolate. Leon S. Martin, Age 10, New Holland CUR YEN’S FAVORITE TAFFY 2 Vz cups white sugar 1% cups white com syrup 1 teaspoon unflavored gelatin Vz cup sweet milk 1 teaspoon flavoring Vz mch cut from the narrow end of a bar of paraffin Soften the gelatin in a cup with 2 tablespoons of cold water. Set aside. Combine sugar, syrup and milk in a sauce pan and bring to a rolling bod. Add gelatin and wax. Continue boiling to a very hard ball stage (265* F.). Pour into a greased container and place in snow or ice-water to cool. As the mixture begins to harden around the sides, fold it into the middle. Repeat this until it is cool enough to pull. Nail a hook in a cold place. Place candy on the hook and pull into a rope, twisting it as you pull. Rehook and pull longer each time, up to 12 to 15 feet. Continue to pull untd the rope begins to break into threads. Remove from the hook, coil on a board dusted with powdered sugar. This candy should be made m cool weather only. For extra ,’oodness, add crushed nuts just before pulling Cunin Zimmerman, Age 13, Fleetwood MARKET CRACKERS 2 eggs 3 cups sugar Vh cups lard 9 cups lard 10 tablespoons water 1 teaspoon cream of tartar 1 teaspoon soda 1 tablespoon vanilla Mix, roll thin, and cut into squares. Bake at 350* F. When cool, put jelly or frosting between two crackers and paste them together. Elizabeth M. Nolt, Age 6, New Holland BREAKFAST SPECIAL 6 cups oatmeal 3 cups wheat germ 3 cups coconut 1% cups brown sugar Ms cup melted butter % teaspoon salt Mix well and toast in a 200° F. oven for about 1 hour. Store in an air-tight container. Serve with milk. Ada Mae Burkholder, Age 15, Kutztown WATERGATE SALAD 19-ounce container Cool Whip 1 small box instant pistachio pudding 1 can crushed pineapple 1 cup miniature marshmallows % cup nuts Fold dry pudding mto Cool Whip, and add pineapple, nuts and marshmallows. Refrigerate until ready to eat. Lucille M. Burkholder, Age 14, Kutztown (Turn to Page CIO) EASTER CANDY
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