Cl2—Lancaster Fanning, Saturday, June 7,1980 8 Junior Cooking 1 1 Edition 1 What is Yum-Yum? Who ever heard of Root Beer Cookies? And is Buttermilk Pineapple Sherbet any good? These and other mysteries will be solved by reading our junior cooking column today. As schools close their doors for the summer and the juniors have more time to do the things they like, we’re expecting lots of good recipes to come our way. So why not take some time this vacation and mail your favorite recipe to: Lancaster Farming, Box 366, -Lititz, PA 17543. Chedi your recipe before you send it to be sure the baking time and size of the pans is correct. Double check the ingredients and include your age. We can only mail our thank you gifts to complete addresses, so be sure yours is correct. We’ll look forward to using your recipes in the column. 60 Rite crackers V« pound butter 2 quarts vanilla ice cream cup milk 2 pads instant chocolate or coconut cream pudding Crunch crackers into crumbs. Mix with melted butter and press lightly into dish or pan. Beat milk and ice cream in large mixing bowl, until smooth. Beat in instant pud ding. Pour into dish lined with crumbs. Before serving top with whipped cream. Refrigerate. Vz cup molasses % cup blackstrap 4 cups buttermilk or regular milk 9 cups graham flour IVz teaspoons soda Mix together and bake at 350* F. for 35 minutes. When cold, grate onto a baking sheet and bake until they are cnsp and hard at 250* F. Stir every 15 minutes for 30 minutes and leave them in the oven until they are cold and dry. SPANISH CREAM 1 tablespoon plain gelatin 3 cups milk Vi. cup sugar 3 eggs, separated V* teaspoon salt 1 teaspoon vanilla Soak gelatin in cold milk for 10 minutes. Add sugar and salt and stir until it is dissolved. Heat in top of double boiler until milk is scalded. Beat egg yolks slightly and add % cup hot milk. Stir mixture into remaining milk and cook until slightly thickened (about 4 minutes). Stir constantly. Remove from heat and cool slightly. Fold in stiffly beaten egg whites and vanilla Turn into molds and chill until firm. Makes 8 servings. ® SHIRKER’S PRETZEL OUTLET Premium Saltme CRACKERS 1 case (6) 2-lb. boxes •8.49 2 lb box *1.49 Quinlan Broken PRETZELS sib *2.75 3537 Old Philadelphia Pike Intercourse PA Hours Daily Bam to 5 pm 222 W Fulton St Ephrata PA Ph 717 733 2722 Hours Mon Tues Thurs Sat 9 am - 5 pm Wed 9am 12 30 pm Fn 9am 9pm YUM YUM Sarah Snyder, Age 12, Mohnton GRAPE NUTS Leah Miller, Christiana Naomi Fisher, Age 13, Gap GRAHAM CRACKER FLUFF 1 package unflavored gelatin l/ 2 cup cold water cup sugar % cup rich milk 2 eggs 1 teaspoon vanilla 2 stiffly beaten egg whites 1 cup whipped cream 1% tablespoon butter 3 tablespoon brown sugar 12 crushed graham crackers Soak gelatin in the water. Mix the sugar, milk and eggs and cook 1 minute stirring all the time. Take off the heat and add gelatin and vanilla. Sit in a cool place and chill until it begins to thicken then add egg whites and whipped cream. Mix well. Melt the butter and brown sugar and mix with the crushed graham crackers. Line the bottom of the dish with Vz the crumbs and pour in the pudding. Put remaining crumbs on top. Sit in a cool place to chill, then serve. 1 cup crushed pineapple % cup sugar juice of 1 lemon 2 cups buttermilk 1 egg white Combine sugar and crushed pineapple. Add lemon juice and buttermilk. Freeze until firm and then remove from tray and break up with a wooden spoon. Beat with electric mixer or rotary beater until smooth. Add stiffly beaten egg white and blend into mixture. Return to refrigerator to finish freezing. Makes 6-8 servings. MEMO HAY, STRAW & EAR CORN SALE EVERY MONDAY At 11 A.M. NEW HOUAND SALES STABLES, INC. Phone 717-354-4341 Lloyd H Kreider, Auct Rebecca Peachey, Newmanstown PINEAPPLE SHERBET Mary Fisher, Age 12, Gap SUMMER SIZZLERS Horizontal/Vertical BAND SAW <L. Reg. *295.00 SPECIAL *2so°° /) Ends July 31,1980 HVBS-461 HORIZONTAL MODE^ s\y Blue Ball Machine Works P.O. Box 176 Vz cup butter IMj cups sugar 2 eggs 2 teaspoons cocoa 2 ounces red food coloring 1 teaspoon vanilla 1 teaspoon salt 1 cup buttermilk 2 cups flour 1% teaspoons baking soda 1 teaspoon vinegar Cream shortening, sugar and eggs. Add coconut and food coloring. Mix salt with vanilla and add to buttermilk. Add flour. Mix soda with vinegar. Fold into mixture but do not beat. Bake in 2 greased 8 inch cake pans. Bake at 350* F. for 30-35 minutes. ★ Barn Cleaners, Manure Pumps, Manure Stackers, Silo Unloaders, Bunk Feeders, Feed Conveyors MARVIN J. HORST DAIRY EQUIPMENT 1950 S. sth Avenue, Lebanon, Pa. 17042 Phone: 717-272-0871 v> Blue Bail, PA 17506 717-354-4478 RED VELVET CAKE Brenda Oaks, Age 16, Cleat-spring, MD (Turn to Page Cl 3) ~ r* $ - %fTt, HVBS-461 'Wt VERTICAL MODEm^S -1 1 i
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