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
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EASTER CANDY