C4—Lancaster Farming, Saturday, April 18,1981
*5O apple recipe
(Continued from Page C 2)
near Harrisburg, baked the
dessert, and were in Hershey in
tune for the contest.
It was nearly noon at the Her
shey Convention Center when she
set up her display with the dessert
on a burlap tablecloth complete
with a beautiful blue old-fashioned
pitcher filled with the Cider Sauce.
She instructed the judge to warm
it, pitcher and all, in the
microwave oven before pouring it
over the cake. Then Eleanor and
the rest were sent to a wonderful
free lunch in the dining room while
the judges made their decisions.
Upon returning to the judging
room, Eleanor found that the sauce
had not been touched, and she had
been chosen one of the six finalists
winning $5O each. She was satisfied
with her prize, but was sorry that
the sauce had not been tried.
The first prize had been won by
Mrs. George Tombler, Jr of
Easton with her recipe “Three
Apple Mold Salad.” The recipes in
which apple cider, apple juice, and
applesauce were an ingredient will
be compiled and published in a
booklet to be distributed
throughout the state this fall
during the apple harvest.
Eleanor is giving half her prize
money to Child Evangelism and
with the rest will buy some
flowering shrubs to plant outside
her kitchen window.
Child Evangelism has been the
center of much of Eleanor’s life
since in the early 40’s when she
travelled to several public schools
each week to teach the kids Bible
lessons. In those days there was no
question whether or not the Bible
could be taught in the schools,
Eleanor said.
Mrs. Gladys Burnham, a well
loved gradeschooi teacher at
Ridgebury, threw her school door
wide open and gave Eleanor as
much tune as she wanted telling
her that tht Bible was more im
portant than the other lessons.
Mrs. Dorothy Halstead, then a
teacher at Hanlon Hill, used the
tracts to teach reading. Kids m
nearly all the schools knew their
memory verses each week because
the teacher drilled them daily.
One of the highest compliments
that Eleanor ever received was
written permission given to her in
the early ‘4o’s by the County
Superintendent of Schools,
Morrow, and his assistant, DeWitt,
to teach Bible m any of the schools
m the County.
In the late ‘4o’s she and Mrs.
Eleanor Holden who with her
husband has had a lifetime gospel
broadcast ministry in the county
and who now runs a Bible
bookstore, decided they needed
help to teach the children, and
were the instigators in getting the
Child Evangelism Fellowship into
Bradford County.
Since that tune the CEF has
grown considerably; conducting
release tune Bible classes from
many of the public schools, Bible
clubs, and summer day camps.
Mr. and Mrs. Campbell still serve
on the board of directors.
The Campbells also have a cabin
on Barclay Mountain near the
state game lands. There, Mrs.
Campbell says, is th only place
she gets to rest. Resting to her may
mean picking mountain
huckleberries One year she and
Harold picked a couple hundred
quarts to sell for CEF.
Eleanor relates that the gas bill
for the CEF car was so high that
year, that the Lord seemed to say
to her that “There’s berries to pick
on that mountain”.
She has never seen a wild bear
while picking berries, but couple of
years ago, she was out walking
with another girl and came upon a
wounded bear which apparently
had just been in a fight with
another one.
Not one to sit still a minute,
Eleanor made ten rag rugs on her
loom this past winter, and finished
a beautiful and unusual quilt of her
own design. Each block is a dif
ferent leaf grouping from a local
tree. It is quilted beautifully too;
an excellent job for one who had
never quilted before
Hanging at all the windows m
her hopse are burlap curtains
trimmed with ball edging. Eleanor
has always made a variety of
things with burlap. Occasionally
she wears an embroidered burlap
vest she made for herself.
Energy seems to be Eleanor’s
middle name. It is most difficult to
tell by her looks and actions how
Ladies
Have You
Heard?
By Doris Thomas
I Lancaster Extension
Home Economist
A HAM FOR EASTER
Easter is coming and it’s time to
think of the festive Easter ham
Choosing a ham to fit your taste
and budget isn’t always easy But
once you have made your decision
and the ham is in your grocery
old she really is. She had planned
to have her whole house cleaned by
the last of March, but she is a little
behind scheduled - no doubt
because she has been helping the
Child Evangelism director move
into a new apartment!
Where there’s a will, there’s a
way, and since Eleanor has the will
to serve, she finds a way, whether
it’s teaching Bible classes m
schools, picking blueberries on the
mountain, or winning in apple
recipe contests. Along with the
stars of childrens’ souls in
Eleanor’s crown, there will
probably be golden apples,
amethyst huckleberries, and ruby
strawberries!
Apple Pudding Dessert
1 cupsugar
% cup shortening
legg
2 cups chopped apples
I cup flour
1 teaspoon soda
y* teaspoon nutmeg
Vz teaspoon salt
Cream sugar and shortening.
Add egg and apples. Stir in sifted
dry ingredients. Bake 35 minutes
at 350 degrees m greased 8-mch
pan. Serve with cider sauce.
CIDER SAUCE
1% tablespoons com starch
3 /4 cup sugar
% teaspoon salt
Mix with cup cold cider. Add 1
cup hot cider, cook 10 minutes.
Serve hot.
cart, maintaining its
whcjlesomeness is up to you Ham,
like all meat, naturally contains
certain bacteria Keeping it safe to
eat means storing it properly,
cooking it thoroughly, and han-
dling leftovers with care
With the exception of small
canned hams, (not labeled
“perishable, keep under
refrigeration”), and dry cured
ham - such as country style - all
ham must be refrigerated before
cooking
For best quality, a cured whole
ham should be kept in the
refrigerator no longer than 7 days
Any cured ham cut smaller than a
whole ham will keep m the
refrigerator safely for 3 to 5 days.
Unopened canned ham can be kept
in the refrigerator up to six months
without loss of quality.
When it comes to cooking ham,
there are three temperatures to
remember, depending on the kind
of ham you select
If the ham is a canned or fully
cooked type, it may be eaten cold
without any advance preparation
If you prefer it warm, heat it to an
internal temperature of 140
degrees F
If the ham is the cook-before
eating kind, simmer or bake it to
an internal temperature of 160
degrees F
If you are cooking shoulder cuts
of pork like cured picnics or
shoulder butts, heat them to an
internal temperature of 170
degrees F Fresh ham should be
treated like fresh pork and heated
to 170 degrees F
To cook ham place roast with fat
side up on a rack in a shallow
roasting pan. Ham halves or
quarters should be roasted cut side
down Insert a meat thermometer
into the roast so that the tip is m
the center but not touching bone or
fat. Roast, uncovered, without
added liquid, until meat ther
mometer registers appropriate
internal temperature.
Do not bother to remove the rmd
from the ham before roasting It’s
easier to do when the meat is hot If
you wish to glaze the ham, remove
the rind before glazing - about one
half hour before the end of the
cooking period
For easier slicing, allow the
roast to stand 15 to 20 minutes after
removing it from the oven before
carving
If there are any leftovers
refrigerate promptly after your
Easter dinner Do not allow them
to come to room temperature
before refrigeration
If you are dreading hard cooked
eggs for the Easter holidays
because you have trouble peeling
them, try the following method I
know you will be pleased with the
results.
Pierce the large end of each egg i
with a pin going down 3/8 inch
through the shell Ixiwer the eggs
gently, by twos or threes, using a
slotted spoon into boiling water
The water should cover the eggs by
at least one inch. Add IVz
teaspoons salt for each quart
water. When the water returns to
the boiling point, regulate the heat
so that the water displays only a
very slight bubble. Set your tuner
depending on the size of your eggs
Small and medium size eggs
should be cooked for 11 minutes;
Large eggs should be cooked for 12
minutes, Extra Large for 13
minutes, and Jumbo eggs for 14
minutes. When your tuner tells you
that the cooking tune is complete,
dram the eggs and immediately
cover them with cold water.
I THOKMGOF aS j i
| BDILDIHE? I
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